Investigation of the metabolite composition of lactic acid bacteria strains on the basis of a probiotic drug
- Authors: Osmanova S.O.1, Huseynov G.O.1, Magomedova Z.M.1, Tyavmagomedova P.M.1
-
Affiliations:
- Dagestan State Medical University
- Issue: Vol 20, No 3 (2022)
- Pages: 47-53
- Section: Articles
- URL: https://journals.eco-vector.com/1728-2918/article/view/113755
- DOI: https://doi.org/10.29296/24999490-2022-03-08
- ID: 113755
Cite item
Abstract
Introduction. Lactic acid bacteria synthesize antimicrobial substances of various nature: acids, alcohols, diacetyl, reuterin, hydrogen peroxide, carbon dioxide, etc. The Food and Drug Administration (USA) and the European Food Safety Authority have recognized lactic acid bacteria as safe for human and animal health. In this regard, they can also be of great importance as producers of amino acids, including essential ones. The purpose of the study is to carry out a comparative analysis of the organic and amino acids production by strains of probiotic bacteria. Material and methods. Selected strains of lactic acid bacteria were used: Lactobacillus plantarum IMV B-7344, Lactobacillus casei IMVB-7343, Lactobacillus acidophilus RCAM 01850, Lactococcus lactis subsp. lactis RCAM 02909, Lactococcus lactis subsp. cremoris RCAM 05396, Streptococcus thermophilus RCAM 02910. Analysis of amino acids and organic acids was carried out with capillary electrophoresis "Capel 105" and the program "Multichrom". Results. All the studied strains have a fermentation-type metabolism with formation of lactic, acetic, butyric and caproic acids with a total production level of up to 29.06 g/l. The production of malic and succinic acids by lactobacilli (0.06-0.59 g/l) should be noted, as opposed to lactococci and streptococcus, which do not synthesize these acids even in trace amounts. The content of free amino acids in the submerged cultivation process was 35.88-49.06 g/l, including essential 11.81-21.21 g/l. Significant amounts of leucine and isoleucine (8.63-17.20 g/l), glutamine (9.83-10.60 g/l) and proline (5.42-7.48 g/l) were noted in the culture fluid, with the first two being essential. Conclusion. The data obtained must be taken into account when developing multicomponent probiotics, since these factors largely determine the effectiveness of the impact on pathogenic microorganisms and humans.
Full Text
About the authors
Suvar Omarovna Osmanova
Dagestan State Medical University
Email: djami_ramazanova@mail.ru
Associate Professor
German Omarovich Huseynov
Dagestan State Medical University
Author for correspondence.
Email: germ.67@mail.ru
Assistant Professor
Zalmo Magomedovna Magomedova
Dagestan State Medical University
Email: magomedovaz@mail.ru
Associate Professor
Patimat Magomedovna Tyavmagomedova
Dagestan State Medical University
Email: pati@mail.ru
student
References
- Gadotti C., Nelson L., Diez-Gonzalez F. Inhibitory effect of combinations of caprylic acid and nisin on Listeria monocytogenes in queso fresco. Food Microbiology. 2014; 39: 1-6. https://doi.org/10.1016/j.fm.2013.10.007
- Valerio F., Di Biase M., Lattanzio V.M., Lavermicocca P. Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid.Int. J. Food Microbiol. 2016; 222: 1-7. https://doi.org/10.1016/j.ijfoodmicro.2016.01.011.
- Alatar F., Bushell F., Sannasiddappa T., Herbert J., Falciani F., Lund P Molecular approaches to understand the effect of acetic acid in uropathogenic E. coli. Access Microbiology. 2019; 1 (1A). https://doi.org/10.1099/acmi.ac2019.po0478.
- Lavermicocca P, Valerio F., Evidente A., Lazzaroni S., Corsetti A., Gobbetti M. Purification and characterization of novel antifungal compounds by sourdough Lactobacillus plantarum 21B. Applied and Environmental Microbiology. 2000; 66: 4084-90. https://doi.org/10.1128/AEM.66.9.4084-4090.2000.
- Nuryana I., Andriani A., Lisdiyanti P, and Yopi. Analysis of organic acids produced by lactic acid bacteria. IOP Conf. Series: Earth and Environmental Science. 2019; 251. https://doi.org/10.1088/1755-1315/251/1/012054.
- Бибарсова А.А., Семенова Е.Ф., Жученко Е.В. Изучение влияния современных препаратов антибиотиков на некоторые пробиотические штаммы и их ассоциативную культуру Вестник Воронежского университета. Серия «Химия. Биология. Фармация». 2015; 2: 101-5.
- Lopez-Seijas J., Garcia-Fraga B., Abigail F. da Silva, Sieiro C. Wine Lactic Acid Bacteria with Antimicrobial Activity as Potential Biocontrol Agents against Fusarium oxysporumf. sp. Lycopersici. Agronomy 2020; 10 (1): 31. https://doi.org/10.3390/agronomy10010031.
- Nowak A., Slizewska K., Libudzisz Z. Probiotyki - historia i mechanizmy dziatania. Zywn. Nauka Technol. Jakosc. 2010; 71: 5-19.
- Ржевская В. С., Теплицкая Л. М., Отурина И. П. Изучение биологических свойств штаммов молочнокислых бактерий. Ученые записки Таврического национального университета им. В.И. Вернадского. Серия «Биология, химия». 2014; 27 (66), 1: 145-60.
- Трухачева Н. Математическая статистика в медико-биологических исследованиях с применением пакета Statistica. М.: ГЭОТАР-Медиа, 2012
- Степанова А. П., Ловцова Л. Б., Бибарсова А.А., Золкина Н. Г., Семенова Е. Ф. Скрининговые исследования культурально-морфологических признаков и физиолого-биохимических свойств коллекционных штаммов молочнокислых бактерий. Вестник ВНИИ жиров. 2020; 1-2: 83-7. https://doi.org/10.25812/ VNIIG.2020.43.29.007