Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44

Detalhes bibliográficos
Autor(a) principal: SO,Jae-Seong
Data de Publicação: 2022
Outros Autores: OH,Kyeongseok, SHIN,YuJin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100720
Resumo: Abstract Certain strains of Clostridium butyricum exhibit characteristics of probiotics that are now sold in eastern Asian countries such as Korea and Japan. Integral improvement in C. butyricum functions can be achieved in the presence of Lactobacillus spp. through the process of attentive selection. This study aimed to select specific strains of lactic acid bacteria that could synergistically enhance the probiotic functions of C. butyricum. The supernatants of 249 lactic acid bacteria were examined, and we observed that 24 strains did not inhibit the growth of C. butyricum. Additionally, 4 of these 24 strains induced over 2-fold promotion in C. butyricum growth rates during co-culture with this bacterial strain. This growth promotion was verified using qPCR. In particular, Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44 stimulated C. butyricum more effectively than did other strains. We determined the level of buk (butyrate kinase) expression, the survival rate in the presence of bile salt, the ability of auto-aggregation, and the survival rate after freeze-drying.
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spelling Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44Clostridium butyricumbutyric acidprobioticsLactobacillus spp.co-cultureAbstract Certain strains of Clostridium butyricum exhibit characteristics of probiotics that are now sold in eastern Asian countries such as Korea and Japan. Integral improvement in C. butyricum functions can be achieved in the presence of Lactobacillus spp. through the process of attentive selection. This study aimed to select specific strains of lactic acid bacteria that could synergistically enhance the probiotic functions of C. butyricum. The supernatants of 249 lactic acid bacteria were examined, and we observed that 24 strains did not inhibit the growth of C. butyricum. Additionally, 4 of these 24 strains induced over 2-fold promotion in C. butyricum growth rates during co-culture with this bacterial strain. This growth promotion was verified using qPCR. In particular, Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44 stimulated C. butyricum more effectively than did other strains. We determined the level of buk (butyrate kinase) expression, the survival rate in the presence of bile salt, the ability of auto-aggregation, and the survival rate after freeze-drying.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100720Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.50521info:eu-repo/semantics/openAccessSO,Jae-SeongOH,KyeongseokSHIN,YuJineng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100720Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
title Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
spellingShingle Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
SO,Jae-Seong
Clostridium butyricum
butyric acid
probiotics
Lactobacillus spp.
co-culture
title_short Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
title_full Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
title_fullStr Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
title_full_unstemmed Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
title_sort Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44
author SO,Jae-Seong
author_facet SO,Jae-Seong
OH,Kyeongseok
SHIN,YuJin
author_role author
author2 OH,Kyeongseok
SHIN,YuJin
author2_role author
author
dc.contributor.author.fl_str_mv SO,Jae-Seong
OH,Kyeongseok
SHIN,YuJin
dc.subject.por.fl_str_mv Clostridium butyricum
butyric acid
probiotics
Lactobacillus spp.
co-culture
topic Clostridium butyricum
butyric acid
probiotics
Lactobacillus spp.
co-culture
description Abstract Certain strains of Clostridium butyricum exhibit characteristics of probiotics that are now sold in eastern Asian countries such as Korea and Japan. Integral improvement in C. butyricum functions can be achieved in the presence of Lactobacillus spp. through the process of attentive selection. This study aimed to select specific strains of lactic acid bacteria that could synergistically enhance the probiotic functions of C. butyricum. The supernatants of 249 lactic acid bacteria were examined, and we observed that 24 strains did not inhibit the growth of C. butyricum. Additionally, 4 of these 24 strains induced over 2-fold promotion in C. butyricum growth rates during co-culture with this bacterial strain. This growth promotion was verified using qPCR. In particular, Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44 stimulated C. butyricum more effectively than did other strains. We determined the level of buk (butyrate kinase) expression, the survival rate in the presence of bile salt, the ability of auto-aggregation, and the survival rate after freeze-drying.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100720
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100720
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.50521
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
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reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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