Identification and Characterization of Probiotic Lactiplantibacillus plantarum BI-59.1 Isolated from tejuino and Its Capacity to Produce Biofilms.

Tejuino is a popular and traditional beverage consumed in north and western of Mexico, due to its biological properties, it is considered a natural source of probiotics. Nevertheless, few studies have been performed on Tejuino microbiota. In this work, the probiotic potential of the tejuino isolated Lactiplantibacillus plantarum BI-59.1 strain was investigated. Its effectiveness was compared with a commercial Lactobacillus spp and identified by 16S rDNA sequence homology. Lactiplantibacillus plantarum BI-59.1 strain showed probiotic properties, i.e., production of antimicrobial compounds (lactic acid and presence of plantaricin A gene), inhibition of entero-pathogens by planktonic cells and metabolites (Salmonella enterica serovar Typhimurium inhibition to HT29-MTX adhesion), biofilm formation, bacterial adhesion (HT29-MTX, 3.96 CFU/cell), and tolerance to stimulated gastrointestinal conditions (tolerance to pH 3 and bile salts). The strain was gamma hemolytic, susceptible to most antibiotics and negative for gelatinase production; thus, the Lactiplantibacillus. plantarum BI-59.1 strain is suitable for its use as a probiotic for nutraceutical or pharmaceutical formulations.

Consumption of a Gelatin Supplemented with the Probiotic Strain Limosilactobacillus fermentum UCO-979C Prevents Helicobacter pylori Infection in a Young Adult Population Achieved.

Helicobacter pylori is a bacterium associated with various gastrointestinal diseases of high worldwide prevalence. Since probiotics are an emerging alternative to managing infection by this pathogenic bacterium, the present work evaluated, in a randomized double-blind study controlled by a placebo, if consuming Limosilactobacillus fermentum UCO-979C prevents H. pylori infection in humans. Participants consumed either L. fermentum UCO-979C-supplemented gelatin (67 participants) or placebo-supplemented gelatin (64 participants) once a day, five days per week for 12 weeks. H. pylori infection in the participants was controlled before and after the intervention detecting H. pylori antigens in stools. Regarding H. pylori-infected participants before the study, 100% remained infected at the end of the study in the placebo group, while 96.7% of those receiving the probiotic remained infected after the intervention. Most importantly, of the non-infected participants, 34.2% became infected and 65.8% remained non-infected in the placebo group, while 2.7% became infected and 97.3% remained as non-infected individuals in the intervened group. Therefore, consuming the L. fermentum UCO-979C strain significantly reduced H. pylori infection, demonstrating a 92.6% efficacy in avoiding infection by this pathogen in non-infected individuals; thus, this probiotic is an excellent candidate to prevent H. pylori infections in non-infected individuals.

Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases.

Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at -18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-ß1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-ß1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams.

Efecto del consumo del probiótico Lactobacillus fermentum UCO-979C en peso, masa grasa, masa magra, circunferencia de la cintura y hábitos alimenticios / Effect of the consumption of the probiotic lactobacillus fermentum uco-979c on weight, fat mass, lean mass, waist circumference and eating habits

Fundamentos: Varios estudios evalúan si el consumo de probióticos puede modificar el peso corporal. La cepa Lactobacillus fermentum UCO-979C es una cepa de origen gástrico y éste constituye el primer estudio en humanos. El objetivo fue evaluar el efecto del consumo de la cepa L. fermentum UCO979C en el peso, el porcentaje de masa grasa, masa magra, circunferencia de la cintura y hábitos alimenticios de un grupo de adultos jóvenes de la Universidad de Concepción, Chile.Métodos: Ciento cuatro estudiantes universitarios se dividieron en dos grupos. El grupo intervenido (n = 56) consumió una gelatina que contenía la cepa probiótica, mientras que elgrupo control (n = 46) consumió una gelatina placebo. Los hábitos alimenticios, la composición corporal se evaluaron al comienzo y al final de la intervención. Resultados: No se observaron diferencias significativas después de 12 semanas entre el grupo control y el grupo intervenido en peso, porcentaje de masa grasa, masa magra y circunferencia de la cintura, pero se observaron diferencias significativas en los hábitos alimenticios. A la semana 12 el grupo intervenido mostró un aumento muy significativo de la masa magra y un mayor consumo de productos lácteos y frutas respecto al inicio del estudio.Conclusiones: El consumo del probiótico no modificó ni el peso ni la composición corporal, pero sí modificó los hábitosalimenticios, aumentando el consumo del desayuno, frutas y productos lácteos. (AU)

Background: Several studies evaluate whether the consumption of probiotics can modify body weight. The Lactobacillus fermentum UCO-979C strain is a strain of gastric origin and this constitutes the first study in humans. Theobjective was to evaluate the effect of the consumption of the L. fermentum UCO-979C strain on weight, percentage of fat mass, lean mass, waist circumference and eatinghabits of a group of young adults from the University of Concepción, Chile.Methods: One hundred and four university students were divided into two groups. The intervened group (n = 56) consumed a gelatin containing the probiotic strain, while thecontrol group (n = 46) consumed a placebo gelatin. Eating habits and body composition were evaluated at the beginning and at the end of the intervention. Results: No significant differences were observed after 12weeks of intervention in weight, percentage of fat mass, lean mass, and waist circumference, but significant differences were observed in eating habits. The intra-group analysis showed a very significant increase in lean mass anda higher consumption of dairy products and fruits in the group that received the probiotic.Conclusions: The consumption of the probiotic did not modify neither the weight nor the body composition, but it did modify the eating habits, increasing the consumption of breakfast, fruits and dairy products. (AU)

Increased anti-Helicobacter pylori effect of the probiotic Lactobacillus fermentum UCO-979C strain encapsulated in carrageenan evaluated in gastric simulations under fasting conditions.

Helicobacter pylori, a gastric carcinogenic pathogen, colonizes the stomach of 50% of the human population and is considered as a WHO priority 2 due to its antibiotics resistance. Therefore, research should aim to avoid H. pylori infection. Probiotics are an emerging alternative to handle this pathogen, making it necessary to have means to evaluate their effectiveness. This work evaluated the effect of a carrageenan encapsulated probiotic, Lactobacillus fermentum UCO-979C strain, against the pathogenic H. pylori SS1 strain under simulated gastric conditions (fasting or standard diet, pH 3.0 under microaerophilic condition and agitation). Samples were obtained from simulators up to 2.5 h after adding the probiotic, either planktonic or carrageenan encapsulated, and H. pylori were counted using enriched Columbia agar. Gastric simulations under fasting or standard diet showed collaboration between L. fermentum and carrageenan against the pathogen, it is undetectable at 1.5 or 2.5 h, respectively, allowing to conclude that the administration of the probiotic under fasting (harsher acid environment) provides a better anti-H. pylori effect that administering it associated with the diet. Thus, it can be suggested to consume low pH resistant probiotics under fasting.