Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food

The aims of this study were to isolate LAB from Thai plant-derived foods and beverages and to examine in vitro probiotic properties including b-glucosidase enzyme activity. Lactobacillus plantarum SC 359 selected from Thai pickled soybean was significantly (P<0.05) the best to perform β-glucosida...

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Main Authors: Sirilun,S., Chaiyasut,C., Kantachote,D., Luxananil,P.
Format: Article
Published: Akademiai Kiado 2015
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http://cmuir.cmu.ac.th/handle/6653943832/38529
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spelling th-cmuir.6653943832-385292015-06-16T07:50:20Z Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food Sirilun,S. Chaiyasut,C. Kantachote,D. Luxananil,P. Food Science The aims of this study were to isolate LAB from Thai plant-derived foods and beverages and to examine in vitro probiotic properties including b-glucosidase enzyme activity. Lactobacillus plantarum SC 359 selected from Thai pickled soybean was significantly (P<0.05) the best to perform β-glucosidase enzyme activity (0.396 U ml-1 at 18 h of incubation) out of the 227 tested strains. The strain survived in 0.30% (w/v) bile salt and had high tolerance to acidic pH with survival rates at a 2 h period of 72.24%, 85.52%, 92.64%, and 93.38% at pH 2.0, 3.0, 4.0, and 5.0, respectively. The SC 359 strain showed proteolytic and lipolytic activities. Moreover, the selected strain displayed strong antagonistic activities against Bacillus cereus ATCC 11778, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Salmonella Typhi, Shigella sonnei and Candida albicans ATCC 90028. The strain was susceptible to ampicillin, chloramphenicol, erythromycin, gentamicin, kanamycin, rifampicin, streptomycin, tetracycline, and vancomycin. In addition, the selected strain significantly inhibited the adherence to Caco-2 cells of E. coli, S. Typhi and Sh. sonnei (P<0.05) by 33.50 to 73.37%. The strain could obstruct the adherences of pathogens by elimination, competition, and displacement with pathogen adherences 33.62-53.92%, 26.63-59.23%, and 49.41-66.50%, respectively. Based on the results, the selected strain could be applied as functional starter for Thai fermented plant-derived foods and beverages. 2015-06-16T07:50:20Z 2015-06-16T07:50:20Z 2012-12-01 Article 01393006 2-s2.0-84870611997 10.1556/AAlim.41.2012.4.7 http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84870611997&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/38529 Akademiai Kiado
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Food Science
spellingShingle Food Science
Sirilun,S.
Chaiyasut,C.
Kantachote,D.
Luxananil,P.
Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food
description The aims of this study were to isolate LAB from Thai plant-derived foods and beverages and to examine in vitro probiotic properties including b-glucosidase enzyme activity. Lactobacillus plantarum SC 359 selected from Thai pickled soybean was significantly (P<0.05) the best to perform β-glucosidase enzyme activity (0.396 U ml-1 at 18 h of incubation) out of the 227 tested strains. The strain survived in 0.30% (w/v) bile salt and had high tolerance to acidic pH with survival rates at a 2 h period of 72.24%, 85.52%, 92.64%, and 93.38% at pH 2.0, 3.0, 4.0, and 5.0, respectively. The SC 359 strain showed proteolytic and lipolytic activities. Moreover, the selected strain displayed strong antagonistic activities against Bacillus cereus ATCC 11778, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Salmonella Typhi, Shigella sonnei and Candida albicans ATCC 90028. The strain was susceptible to ampicillin, chloramphenicol, erythromycin, gentamicin, kanamycin, rifampicin, streptomycin, tetracycline, and vancomycin. In addition, the selected strain significantly inhibited the adherence to Caco-2 cells of E. coli, S. Typhi and Sh. sonnei (P<0.05) by 33.50 to 73.37%. The strain could obstruct the adherences of pathogens by elimination, competition, and displacement with pathogen adherences 33.62-53.92%, 26.63-59.23%, and 49.41-66.50%, respectively. Based on the results, the selected strain could be applied as functional starter for Thai fermented plant-derived foods and beverages.
format Article
author Sirilun,S.
Chaiyasut,C.
Kantachote,D.
Luxananil,P.
author_facet Sirilun,S.
Chaiyasut,C.
Kantachote,D.
Luxananil,P.
author_sort Sirilun,S.
title Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food
title_short Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food
title_full Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food
title_fullStr Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food
title_full_unstemmed Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food
title_sort functional properties of β-glucosidase-producing lactobacillus plantarum sc 359 isolated from thai fermented soybean food
publisher Akademiai Kiado
publishDate 2015
url http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84870611997&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/38529
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