Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
Yogurt is a traditional fermented dairy product, prepared with starter cultures containing <i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i> that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have b...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/10/1586 |
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| author | Nikola Popović Emilija Brdarić Jelena Đokić Miroslav Dinić Katarina Veljović Nataša Golić Amarela Terzić-Vidojević |
| author_facet | Nikola Popović Emilija Brdarić Jelena Đokić Miroslav Dinić Katarina Veljović Nataša Golić Amarela Terzić-Vidojević |
| author_sort | Nikola Popović |
| collection | DOAJ |
| description | Yogurt is a traditional fermented dairy product, prepared with starter cultures containing <i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i> that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains <i>S. thermophilus</i> BGKMJ1-36 and <i>L. bulgaricus</i> BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze α<sub>s1</sub><b>-</b>, β<b>-</b>, and κ<b>-</b> casein, and to show antimicrobial activity toward <i>Listeria monocytogenes</i>. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties. |
| first_indexed | 2024-03-10T15:38:02Z |
| format | Article |
| id | doaj.art-f4f316ec410e49a29abfe6229220e1de |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T15:38:02Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-f4f316ec410e49a29abfe6229220e1de2023-11-20T17:08:36ZengMDPI AGMicroorganisms2076-26072020-10-01810158610.3390/microorganisms8101586Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In VitroNikola Popović0Emilija Brdarić1Jelena Đokić2Miroslav Dinić3Katarina Veljović4Nataša Golić5Amarela Terzić-Vidojević6Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaInstitute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, SerbiaYogurt is a traditional fermented dairy product, prepared with starter cultures containing <i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i> that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains <i>S. thermophilus</i> BGKMJ1-36 and <i>L. bulgaricus</i> BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze α<sub>s1</sub><b>-</b>, β<b>-</b>, and κ<b>-</b> casein, and to show antimicrobial activity toward <i>Listeria monocytogenes</i>. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.https://www.mdpi.com/2076-2607/8/10/1586<i>Streptococcus thermophilus</i><i>Lactobacillus bulgaricus</i>yogurttight junctionsautophagy |
| spellingShingle | Nikola Popović Emilija Brdarić Jelena Đokić Miroslav Dinić Katarina Veljović Nataša Golić Amarela Terzić-Vidojević Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro Microorganisms <i>Streptococcus thermophilus</i> <i>Lactobacillus bulgaricus</i> yogurt tight junctions autophagy |
| title | Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro |
| title_full | Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro |
| title_fullStr | Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro |
| title_full_unstemmed | Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro |
| title_short | Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro |
| title_sort | yogurt produced by novel natural starter cultures improves gut epithelial barrier in vitro |
| topic | <i>Streptococcus thermophilus</i> <i>Lactobacillus bulgaricus</i> yogurt tight junctions autophagy |
| url | https://www.mdpi.com/2076-2607/8/10/1586 |
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