In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives

The extensive abuse of chemical synthetic additives has raised increased attention to food safety. As substitutes, probiotics play an important role in human health as they balance the intestinal microbes in host. This study was aimed to isolate and evaluate the potential probiotic activities of lac...

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Autores principales:	Wu Changjun, Lin Xiaopei, Tong Lin, Dai Chenwei, Lv Han, Zhou Xiuhong, Zhang Jian
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	antibiotic susceptibility chemical synthetic additive food consumption intestinal microflora probiotic activity Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/8c62d494ba7649a19f6d2568b7fde9e2
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spelling	oai:doaj.org-article:8c62d494ba7649a19f6d2568b7fde9e22021-12-05T14:10:44ZIn vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives2391-542010.1515/chem-2021-0054https://doaj.org/article/8c62d494ba7649a19f6d2568b7fde9e22021-07-01T00:00:00Zhttps://doi.org/10.1515/chem-2021-0054https://doaj.org/toc/2391-5420The extensive abuse of chemical synthetic additives has raised increased attention to food safety. As substitutes, probiotics play an important role in human health as they balance the intestinal microbes in host. This study was aimed to isolate and evaluate the potential probiotic activities of lactic acid bacteria (LAB) from a local pickled leaf mustard (PLM) from Wuwei city in Anhui province through in vitro experiments. A total of 17 LAB strains were obtained as probiotics. All the isolates were sensitive to chloramphenicol, tetracycline, erythromycin, and doxycycline but exhibited resistance to antibiotics (e.g., streptomycin, kanamycin, gentamicin, and vancomycin). Out of the 17 strains, 9 were sensitive to most of the antibiotics and had no cytotoxic activity on human colorectal adenocarcinoma cell line (HT-29) cells. The isolated AWP4 exhibited antibacterial activity against four indicator pathogen strains (ATCC8099: Escherichia coli, ATCC6538: Staphylococcus aureus, ATCC9120: Salmonella enteric, and BNCC192105: Shigella sonnei). Based on the phylogenetic analysis of the 16S rRNA gene, AWP4 belonged to Lactiplantibacillus plantarum. This study indicated that the Wuwei local PLM could be a potential resource to isolate beneficial LAB as probiotics. The data provide theoretical guidance for further animal experiments to estimate the probiotic effect and safety of Lpb. plantarum AWP4 in vivo.Wu ChangjunLin XiaopeiTong LinDai ChenweiLv HanZhou XiuhongZhang JianDe Gruyterarticleantibiotic susceptibilitychemical synthetic additivefood consumptionintestinal microfloraprobiotic activityChemistryQD1-999ENOpen Chemistry, Vol 19, Iss 1, Pp 755-771 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antibiotic susceptibility chemical synthetic additive food consumption intestinal microflora probiotic activity Chemistry QD1-999
spellingShingle	antibiotic susceptibility chemical synthetic additive food consumption intestinal microflora probiotic activity Chemistry QD1-999 Wu Changjun Lin Xiaopei Tong Lin Dai Chenwei Lv Han Zhou Xiuhong Zhang Jian In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives
description	The extensive abuse of chemical synthetic additives has raised increased attention to food safety. As substitutes, probiotics play an important role in human health as they balance the intestinal microbes in host. This study was aimed to isolate and evaluate the potential probiotic activities of lactic acid bacteria (LAB) from a local pickled leaf mustard (PLM) from Wuwei city in Anhui province through in vitro experiments. A total of 17 LAB strains were obtained as probiotics. All the isolates were sensitive to chloramphenicol, tetracycline, erythromycin, and doxycycline but exhibited resistance to antibiotics (e.g., streptomycin, kanamycin, gentamicin, and vancomycin). Out of the 17 strains, 9 were sensitive to most of the antibiotics and had no cytotoxic activity on human colorectal adenocarcinoma cell line (HT-29) cells. The isolated AWP4 exhibited antibacterial activity against four indicator pathogen strains (ATCC8099: Escherichia coli, ATCC6538: Staphylococcus aureus, ATCC9120: Salmonella enteric, and BNCC192105: Shigella sonnei). Based on the phylogenetic analysis of the 16S rRNA gene, AWP4 belonged to Lactiplantibacillus plantarum. This study indicated that the Wuwei local PLM could be a potential resource to isolate beneficial LAB as probiotics. The data provide theoretical guidance for further animal experiments to estimate the probiotic effect and safety of Lpb. plantarum AWP4 in vivo.
format	article
author	Wu Changjun Lin Xiaopei Tong Lin Dai Chenwei Lv Han Zhou Xiuhong Zhang Jian
author_facet	Wu Changjun Lin Xiaopei Tong Lin Dai Chenwei Lv Han Zhou Xiuhong Zhang Jian
author_sort	Wu Changjun
title	In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives
title_short	In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives
title_full	In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives
title_fullStr	In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives
title_full_unstemmed	In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives
title_sort	in vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from wuwei in anhui as substitutes for chemical synthetic additives
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/8c62d494ba7649a19f6d2568b7fde9e2
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In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives

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