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, 27 (5), 1369-1376
eCollection

Evaluation of Probiotic Potential and Anti-Hyperglycemic Properties of a Novel Lactobacillus Strain Isolated From Water Kefir Grains

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Evaluation of Probiotic Potential and Anti-Hyperglycemic Properties of a Novel Lactobacillus Strain Isolated From Water Kefir Grains

Wee Yin Koh et al. Food Sci Biotechnol.

Abstract

A total of eight strains of lactic acid bacteria were isolated from water kefir grains and assessed for their in vitro α-glucosidase inhibitory activity. Lactobacillus mali K8 demonstrated significantly higher inhibition as compared to the other strains, thus was selected for in vitro probiotic potential characterization, antibiotic resistance, hemolytic activity and adaptation to pumpkin fruit puree. L. mali K8 demonstrated tolerance to pH 2.5 and resisted the damaging effects of bile salts, pepsin and pancreatin, comparable to that of Lactobacillus rhamnosus GG ATCC 53103 (reference strain). Lack of hemolytic activity and susceptibility to the five standard antibiotics indicated the safety of the K8 strain. This strain showed singular properties to be used as starters in the pumpkin fruit puree fermentation. These preliminary in vitro tests indicated the safety and functionality of the K8 strain and its potential as a probiotic candidate.

Keywords: Inhibitory activity; Lactobacillus mali; Pumpkin puree; α-Glucosidase.

Figures

Fig. 1
Fig. 1
Eight lactic acid bacteria strain from water kefir grains showing their inhibition percentage (%) of α-glucosidase activity. Error bars represent the standard deviation of all trials. Different superscripts have mean ranks that are significant different from each other. Mean values with different uppercase alphabets (A–G) indicate significant difference among cell-free extract (CFE) samples; mean values with different lowercase alphabets (a–g) indicate significant difference among cell-free supernatant (CFS) samples. The probiotic Lactobacillus rhamnosus GG ATCC 53103 (LGG) served as a reference strain
Fig. 2
Fig. 2
Results of hemolytic phenomenon assay. (A) positive control: Lactobacillus rhamnosus GG ATCC 53103 (γ-hemolysis), (B) tested strain: Lactobacillus mali K8 (γ-hemolysis), (C) negative control: Staphylococcus aureus KCTC 1621 (β-hemolysis)
Fig. 3
Fig. 3
Assessment of viability of the best strain, Lactobacillus mali K8, and the reference strain, Lactobacillus rhamnosus GG ATCC 53103 (LGG) after exposure to low pH, pepsin, pancreatin and bile salts. Error bars represent the standard deviation of all trials. Different superscripts have mean ranks that are significantly different from each other. Mean values with different lowercase alphabets (a–b) indicate the significant difference before and after treatment; mean values with different uppercase alphabets (A–B) indicate the significant difference between K8 and LGG strain for each experiment
Fig. 4
Fig. 4
pH value, lactic acid bacteria viability, residual sugar, lactic acid, and ethanol content, in the fermented pumpkin fruit puree inoculated with the best strain, Lactobacillus mali K8 during storage for 4 weeks at 4 °C. Error bars represent the standard deviation of all trials. Different superscripts have mean ranks that are significant different from storage time

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