Characterization of Functional, Safety, and Probiotic Properties of Enterococcus faecalis AG5 Isolated From Wistar Rat,
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Characterization of Functional, Safety, and Probiotic Properties of Enterococcus faecalis AG5 Isolated From Wistar Rat, Demonstrating Adherence to HCT 116 Cells and Gastrointestinal Survivability Alok Kumar Mishra 1 & Asit Ranjan Ghosh 1
# Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract Gut microbiota remains a prominent source for a diverse range of potential probiotics. In this context, the current study explored the rectal region of experimental Wistar rat for the isolation of potent probiotic. Sixteen lactic acid bacteria (LAB), from rectal swab of Wistar rats, were subjected to evaluation of probiotic properties. Among all, AG5 was found unique with consistent probiotic properties and was further identified as Enterococcus faecalis AG5 (NCBI accession number KT248537) using 16S rDNA sequencing, followed by BLAST analysis. Since the Enterococci strains inhibit various food-borne pathogens efficiently while proving itself as a safe probiotic candidate, the study further evaluated the safety of the strain AG5 using primer specific PCR amplification which revealed the existence of gene encoding gelE, asa1, efaA, ace, vanA, and vanB and negative for cylA, hyl, and esp respectively. SEM analysis confirmed the adherence ability of AG5 to HCT 116 cells. Adherence was found to be non-colonial and scattered manner. Furthermore, the strain demonstrated a significant survivability during simulated gastrointestinal transit. Taken together, the E. faecalis AG5 was found potential probiotic candidate with future implication in both food and health industry. Keywords Probiotics . Enterococcus faecalis . Antimicrobial . Virulence . Adhesion
Introduction The global burden in health is constantly giving rise to various therapy and therapeutic approach with an aim to provide quality life to the human race. Among all the diverse advancement, the use of fermented foods date far beyond human civilization. However, the possible probiotics interaction with humans is much more prominent and has much longer history than the ancient food fermentations [1]. Thus, it can be assumed that fermented foods were definitely a source of health beneficial microbes (probiotics) and its use through past decades is still relevant. The modern research and innovation allowed us to isolate distinct probiotics strains from various sources such as food and humans [2]. However, considering the probiotics as a strain specific entity, it becomes important to further explore the diverse sources with * Asit Ranjan Ghosh [email protected] 1
Department of Integrative Biology, School of BioSciences and Technology, VIT University, Vellore, Tamil Nadu 632014, India
an aim to obtain potent probiotics with multiple attributes [3]. It is now a well-established fact that in the gastrointestinal tract, the large intestine is the most colonized area which can harbor up to 1012 microbes per gram of waste content, having hundreds of different species [4]. Accumulative scientific studies have shown that GI tract is primary source for
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