Evaluation of some probiotic bacteria to decrease hyperoxaluria by functional dairy products
Nariman Ramadan Mohammed Hamouda Soliman;
Abstract
ABSTRACT
Different dairy products were chosen in order to isolate and identify efficient probiotic oxalate degrading Lactobacillus and Bifidobacterium for their application in hyperoxaluria prevention. 88 isolates were characterized as lactobacilli and 28 isolates were characterized as bifidobacteria. All isolates were screened for their ability to degrade oxalate. Using the oxalate-degrading Enzymatic Activity Index and the viable cell counts, five strains of Lactobacillus fermentum and two strains of Lactobacillus gastricus were identified as having strong oxalate degradation abilities, and were further investigated. While all of bifidobacteria isolates were unable to degrade oxalate. The Probiotic criteria of the seven Lactobacillus strains were examined in vitro e.g., acid tolerance, bile salt tolerance, antimicrobial activity, fermentation of carbohydrates, phenol resistance, acidification properties, exopolysaccharide (EPS) production and antibiotic susceptibility. The results showed that, all seven strains were able to tolerate acid (pH 4 and 3), bile salts (0.3%), phenol (0.3%), and to produce exopolysaccharides. They were resistant to a wide range of antibiotics. Among these strains, Lactobacillus fermentum NRAMJ5 and Lactobacillus gastricus NRAMJ2 were therefore good candidates as probiotics for managing hyperoxaluria and subjected to in vivo investigation.
So, these results applied to manufacture functional stirred yogurt and evaluated for chemical, microbiological and sensory evaluations at 7oC during storage for 14 days. Moreover, Lactobacillus strains tend to increase gradually in count till 7 days of storage period then tend to decrease. Generally, the
Lactobacillus strains counts were remained higher than the favored
xi
minimum limits (106 CFU/g) in all treatments which is recommended for probiotics to confer the health benefits.
Finally, the therapeutic potential of Lactobacillus fermentum NRAMJ5 and Lactobacillus gastricus NRAMJ2 in reducing hyperoxaluria in vivo through intestinal oxalate degrading activity were evaluated in rats. The fecal, blood and urine samples of the rats were analyzed to assess their role. The results cleared that Lactobacillus treatment groups showed an increase in the fecal lactobacilli count while the numbers of coliforms decreased. Also, the microscopic examination of calcium oxalate crystals of Lactobacillus treatment groups showed low score (+1) of oxalate crystals as compared with the control.
Key words: Probiotic, Lactic acid bacteria, kidney stones, oxalate- degrading bacteria, Functional stirred yogurt.
Different dairy products were chosen in order to isolate and identify efficient probiotic oxalate degrading Lactobacillus and Bifidobacterium for their application in hyperoxaluria prevention. 88 isolates were characterized as lactobacilli and 28 isolates were characterized as bifidobacteria. All isolates were screened for their ability to degrade oxalate. Using the oxalate-degrading Enzymatic Activity Index and the viable cell counts, five strains of Lactobacillus fermentum and two strains of Lactobacillus gastricus were identified as having strong oxalate degradation abilities, and were further investigated. While all of bifidobacteria isolates were unable to degrade oxalate. The Probiotic criteria of the seven Lactobacillus strains were examined in vitro e.g., acid tolerance, bile salt tolerance, antimicrobial activity, fermentation of carbohydrates, phenol resistance, acidification properties, exopolysaccharide (EPS) production and antibiotic susceptibility. The results showed that, all seven strains were able to tolerate acid (pH 4 and 3), bile salts (0.3%), phenol (0.3%), and to produce exopolysaccharides. They were resistant to a wide range of antibiotics. Among these strains, Lactobacillus fermentum NRAMJ5 and Lactobacillus gastricus NRAMJ2 were therefore good candidates as probiotics for managing hyperoxaluria and subjected to in vivo investigation.
So, these results applied to manufacture functional stirred yogurt and evaluated for chemical, microbiological and sensory evaluations at 7oC during storage for 14 days. Moreover, Lactobacillus strains tend to increase gradually in count till 7 days of storage period then tend to decrease. Generally, the
Lactobacillus strains counts were remained higher than the favored
xi
minimum limits (106 CFU/g) in all treatments which is recommended for probiotics to confer the health benefits.
Finally, the therapeutic potential of Lactobacillus fermentum NRAMJ5 and Lactobacillus gastricus NRAMJ2 in reducing hyperoxaluria in vivo through intestinal oxalate degrading activity were evaluated in rats. The fecal, blood and urine samples of the rats were analyzed to assess their role. The results cleared that Lactobacillus treatment groups showed an increase in the fecal lactobacilli count while the numbers of coliforms decreased. Also, the microscopic examination of calcium oxalate crystals of Lactobacillus treatment groups showed low score (+1) of oxalate crystals as compared with the control.
Key words: Probiotic, Lactic acid bacteria, kidney stones, oxalate- degrading bacteria, Functional stirred yogurt.
Other data
| Title | Evaluation of some probiotic bacteria to decrease hyperoxaluria by functional dairy products | Other Titles | تقييم بعض بكتريا البروبيوتيك لتقليل الأوكسالات الزائدة بواسطة منتجات الألبان الوظيفية | Authors | Nariman Ramadan Mohammed Hamouda Soliman | Issue Date | 2022 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| BB13771.pdf | 357.76 kB | Adobe PDF | View/Open |
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