Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/78435 |
Resumo: | Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation. |
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Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olivesadhesion abilityantifungal activityfermented olivesin vitro digestive simulationmycotoxinsprobiotic selectionCiências Naturais::Ciências BiológicasScience & TechnologyResearch with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation.This research was funded by the Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq) [423095/2016-1; 309561/2019-1], Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) [CAG-APQ-03478-16], Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) [PNPD20131289], Portuguese Foundation for Science and Technology (FCT) [UIDB/04469/2020], LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechnaical Systems [LA/P/0029/2020]. Luís Abrunhosa acknowledges FCT for the assistant research contract CEECIND/00728/2017.info:eu-repo/semantics/publishedVersionMDPI AGUniversidade do MinhoSimões, LuaraFernandes, Natáliade Souza, Angélicados Santos, LuizMagnani, MarcianeAbrunhosa, LuísTeixeira, J. A.Schwan, Rosane FreitasDias, Disney Ribeiro2022-06-142022-06-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/78435engSimões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., … Dias, D. R. (2022, June 14). Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives. Fermentation. MDPI AG. http://doi.org/10.3390/fermentation80602772311-563710.3390/fermentation8060277https://www.mdpi.com/journal/fermentationinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:54:36Zoai:repositorium.sdum.uminho.pt:1822/78435Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:44:05.543408Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
title |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
spellingShingle |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives Simões, Luara adhesion ability antifungal activity fermented olives in vitro digestive simulation mycotoxins probiotic selection Ciências Naturais::Ciências Biológicas Science & Technology |
title_short |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
title_full |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
title_fullStr |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
title_full_unstemmed |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
title_sort |
Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives |
author |
Simões, Luara |
author_facet |
Simões, Luara Fernandes, Natália de Souza, Angélica dos Santos, Luiz Magnani, Marciane Abrunhosa, Luís Teixeira, J. A. Schwan, Rosane Freitas Dias, Disney Ribeiro |
author_role |
author |
author2 |
Fernandes, Natália de Souza, Angélica dos Santos, Luiz Magnani, Marciane Abrunhosa, Luís Teixeira, J. A. Schwan, Rosane Freitas Dias, Disney Ribeiro |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Simões, Luara Fernandes, Natália de Souza, Angélica dos Santos, Luiz Magnani, Marciane Abrunhosa, Luís Teixeira, J. A. Schwan, Rosane Freitas Dias, Disney Ribeiro |
dc.subject.por.fl_str_mv |
adhesion ability antifungal activity fermented olives in vitro digestive simulation mycotoxins probiotic selection Ciências Naturais::Ciências Biológicas Science & Technology |
topic |
adhesion ability antifungal activity fermented olives in vitro digestive simulation mycotoxins probiotic selection Ciências Naturais::Ciências Biológicas Science & Technology |
description |
Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-14 2022-06-14T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/78435 |
url |
https://hdl.handle.net/1822/78435 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Simões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., … Dias, D. R. (2022, June 14). Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives. Fermentation. MDPI AG. http://doi.org/10.3390/fermentation8060277 2311-5637 10.3390/fermentation8060277 https://www.mdpi.com/journal/fermentation |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI AG |
publisher.none.fl_str_mv |
MDPI AG |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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