Probiotic potential and safety of enterococci strains

Autor(es)

Sousa Nascimento, Liane Caroline ^[1] ; Casarotti, Sabrina Neves ^[2] ; Todorov, Svetoslav Dimitrov ^[3] ; Barretto Penna, Ana Lucia ^[4]

Afiliação do(s) autor(es)

^[1] Fed Inst Maranhao IFMA, BR-65095460 Sao Luis, MA - Brazil

^[2] Fed Univ Mato Grosso UFMT, Inst Nat & Exact Sci, BR-78736900 Rondonopolis, MT - Brazil

^[3] Univ Sao Paulo, Dept Food Sci & Expt Nutr, BR-05508000 Sao Paulo, SP - Brazil

^[4] Sao Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ANNALS OF MICROBIOLOGY; v. 69, n. 3, p. 241-252, MAR 2019.
• Citações Web of Science: 2

Resumo

The aims of this research were to evaluate the safety and probiotic potential of Enterococcus spp. strains and select novel strains for future development of new functional fermented products. Bile salt hydrolase (BSH) activity, capacity of auto-aggregation and co-aggregation, hydrophobicity, tolerance to different pH values and NaCl content, mucin degradation, and antibiotic susceptibility were evaluated. Considering the preliminary probiotic features and safety, the strains were selected for complementary tests: tolerance to gastrointestinal tract (GIT) conditions, adhesion to Caco-2 cells and -galactosidase activity, and presence of genes encoding virulence factors, antibiotic resistance, and biogenic amines were also performed for the selected strains. Enterococcus faecium SJRP20 and SJRP65 resisted well to the GIT conditions, presented low adhesion property, produced -galactosidase although they did not present genes implicated in adhesion, aggregation, and colonization. Enterococcus faecium SJRP65 showed fewer genes related to antibiotic resistance and virulence factors and presented good functional properties, with interesting features for future application in dairy products. (AU)

• Processo FAPESP: 14/02131-8 - Seleção e incorporação de cepa com potencial probiótico a uma matriz alimentícia contendo fibra dietética e efeito do produto fermentado simbiótico sobre a microbiota intestinal em simulador do ecossistema microbiano humano
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular