Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms
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Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms Antonio Benítez-Cabello 1,2 & Edgar Torres-Maravilla 2 & Luis Bermúdez-Humarán 2 & Philippe Langella 2 & Rebeca Martín 2 & Rufino Jiménez-Díaz 1 & Francisco Noé Arroyo-López 1
# Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract In this work, 16 strains with promising probiotic characteristics belonging to the Lactobacillus pentosus (13) and Lactobacillus plantarum (3) species and isolated from table olive biofilms were tested for adherence to cell lines and to solvents, immunomodulatory, and anti-proliferative properties on epithelial human cellular lines. Most Lactobacillus strains were able to regulate the production of cytokines by stimulating the production of pro-inflammatory (IL-6) and anti-inflammatory (IL-10) interleukins on macrophages, and by suppressing the secretion of IL-8 on HT-29 TNF-α-induced model. Lactobacillus strains also showed anti-proliferative activity on the HT-29 cell line. No clear relation was found between adhesion to solvents and adhesion to HT-29 human cell line. Lactobacillus pentosus LPG1, which showed the best anti-inflammatory and immunomodulatory properties, was then tested in a dinitro-benzene sulfonic acid (DNBS)-induced chronic colitis murine model. As a measure of the inflammation, gut permeability and weight loss, as well as cytokine profiles, were determined. Lactobacillus pentosus LPG1 improved mice health as observed by a significant reduction of weight loss, gut permeability, and beneficial cytokine modulation. Macroscopic scores and tissue damage were also lower in mice administered with LPG1 with respect to the DNBS-treated group. These results showed that L. pentosus LPG1 isolated from plant could have potential as probiotic for use as an antiinflammatory and immunomodulatory agent for patients with inflammatory bowel disease. Keywords Table olives . Lactic acid bacteria . Biofilms . Animal models . Probiotic
Introduction Currently, there is a trend towards the search for functional foods which could act in two ways: providing prebiotic properties due to their inherent characteristics or acting as a carrier of beneficial microorganisms to consumers. In this sense, the role of fermented foods such as yogurt, cheese, kimchi, sauerkraut, among others, is well known [1]. However, at present, there is a demand for new alternatives to these recognized healthy foods, which in many cases are dairy products.
Antonio Benítez-Cabello and Edgar Torres-Maravilla contributed equally to this work. * Francisco Noé Arroyo-López [email protected] 1
Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Utrera km 1, Building 46, 41013 Seville, Spain
2
INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, 78350 Jouy-en-Josas, France
Thus, new fermented foods with beneficial properties are emerging, as is the case of table olives [2–5]. Table olives are a major component of the Mediterranean diet and culture. Nowadays, they constitute one of
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