Probiotic properties of β-glucosidase producing lactic acid bacteria
FENG Chengcheng1,2,3, CAI Zizhe1,2,3, CHEN Qiong4, OU Shiyi1, XIE Xiaodong1,2,3, WANG Yong1,2,3, MARTIN J T REANEY2,3,5, ZHANG Ning1,2,3*
1(Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China) 2(Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Guangzhou 510632, China) 3(Jinan University-Saskatchewan Oilseed Joint Laboratory, Guangzhou 510632, China) 4(Guangzhou Institute of Microbiology Co., Ltd, Guangzhou 510663, China) 5(College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon S7N5A8, Canada)
Abstract: The production capability of β-glucosidase induced by different carbon sources and probiotic characteristics of three lactic acid bacteria strains were investigated. Results showed that the β-glucosidase produced by the three strains was capable of hydrolyzing both alkyl glucoside and aryl glucoside, and the enzyme activity was significantly increased via the induction of cellobiose (P<0.05). The maximum β-glucosidase activity (16.02 U/mL) was observed with Enterococcus durans GW18275 when it was cultured in MRS with the carbon source of cellobiose. Simulated gastroenteric fluid tolerance test found that the number of viable bacteria of three lactic acid bacteria strains in simulated gastroenteric fluid remained above 106 CFU/mL. Lactiplantibacillus plantarum C5 possessed the highest survival rate (83.70±6.21)% cultured by 0.3% bile salt for 3 h, and existed the best surface hydrophobicity to xylene and ethyl acetate. Lactiplantibacillus plantarum C1 showed the highest auto-aggregation rate (80.72±1.58)%. Moreover, the three strains were non-hemolytic and had different drug sensitivity to cephalosporins, β-lactams and aminoglycoside antibiotics, as well as possessing sensitivity to tetracycline. Given these results, the three lactic acid bacteria strains presented high β-glucosidase activity, and had good probiotic properties as candidates of functional probiotics, which can be used to develop new functional probiotics products.
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