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Open AccessArticle

In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage

1
Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
2
Department of Food Engineering, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
3
Department of Chemical Engineering, Lakehead University, Thunder Bay, ON P7B 5E1, Canada
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 485; https://doi.org/10.3390/foods8100485
Received: 19 September 2019 / Revised: 30 September 2019 / Accepted: 4 October 2019 / Published: 12 October 2019
(This article belongs to the Special Issue Milk Alternatives and Non-Dairy Fermented Products)
The probiotic characteristics of three acid-tolerant microbial strains, viz., Lactobacillus satsumensis LPBF1, Leuconostoc mesenteroides LPBF2 and Saccharomyes cerevisiae LPBF3, isolated from a honey-based kefir functional beverage, were studied following the requirements established by the Food and Agriculture Organization of the United Nation/World Health Organization (FAO/WHO), including host-associated stress resistance, epithelium adhesion ability, and antimicrobial activity. The three microbial strains tolerated different pH values (2.0, 3.0, 4.0 and 7.0) and bile salt concentrations (0.3% and 0.6%), and survive in the presence of simulated gastric juice, which are conditions imposed by the gastrointestinal tract. In addition, they showed high percentages of hydrophobicity, auto aggregation and anti-pathogenic against Escherichia coli and Staphylococcus aureus, with no hemolytic activity. The protective capacity of human DNA through microbial treatment was investigated by single-cell gel electrophoresis (SCGE) comet assay. The three selected strains showed DNA protection effect against damage caused by hydroxyl radical (H2O2). However, when the S. cerevisiae treatment was applied, the most effective DNA protection index was observed, which can be associated to its high production of extracellular antioxidants as reveled by the 2,2-diphenyl-1-picryl-hydrazylhydrate (DPPH) method. These results indicated that the three selected microbial strains could be useful for preventing oxidative DNA damage and cellular oxidation in food products. As well-adapted microbial cells, the selected strains can be used for production of non-dairy functional beverages, especially for vegans and/or vegetarians and lactose intolerants. View Full-Text
Keywords: non-dairy products; functional beverage; kefir fermentation; DNA protection; comet assay; Saccharomyes cerevisiae non-dairy products; functional beverage; kefir fermentation; DNA protection; comet assay; Saccharomyes cerevisiae
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MDPI and ACS Style

de Oliveira Coelho, B.; Fiorda-Mello, F.; de Melo Pereira, G.V.; Thomaz-Soccol, V.; Rakshit, S.K.; de Carvalho, J.C.; Soccol, C.R. In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage. Foods 2019, 8, 485.

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