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Characterization of the properties of Pediococcus parvulus for probiotic or protective culture use.

Immerstrand, Tina LU ; Deraz, Sahar LU ; Rosenquist, Anna LU ; Paul, Catherine LU ; Böök Mårtensson, Olof; Ljungh, Åsa LU ; Blucher, Anna; Öste, Rickard LU ; Holst, Olle LU and Nordberg Karlsson, Eva LU (2010) In Journal of Food Protection 73(5). p.960-966
Abstract
Pediococcus parvulus 2.6 (previously Pediococcus damnosus 2.6, here confirmed as P. parvulus by 16S DNA sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as Bacillus cereus. No inhibition of Listeria monocytogenes was found under the conditions used. Antibacterial activity was retrieved after ammonium sulfate or acetone precipitation showed it to be peptide mediated. P. parvulus 2.6 has previously shown good technological properties in oat-based products. This, together with the currently found inhibition of food spoilage microorganisms like B. cereus, makes it suitable as a food protective culture. Survival trials of P. parvulus... (More)
Pediococcus parvulus 2.6 (previously Pediococcus damnosus 2.6, here confirmed as P. parvulus by 16S DNA sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as Bacillus cereus. No inhibition of Listeria monocytogenes was found under the conditions used. Antibacterial activity was retrieved after ammonium sulfate or acetone precipitation showed it to be peptide mediated. P. parvulus 2.6 has previously shown good technological properties in oat-based products. This, together with the currently found inhibition of food spoilage microorganisms like B. cereus, makes it suitable as a food protective culture. Survival trials of P. parvulus 2.6 at conditions mimicking the gastrointestinal tract were prompted by previously found cholesterol-lowering effects in humans after consumption of oat products cofermented by using P. parvulus 2.6 and Bifidobacterium spp. Viability was measured with in vitro, gutlike simulations at 37 degrees C. High survival was shown under two of three conditions (gastric juice, bile, and small intestine juice), defined as main obstacles of the gastrointestinal tract. The critical step was bile exposure. At a concentration of 20%, viability was low, but 0.3% bile (mean concentration in the intestine) did not have a major influence on growth. Viability of P. parvulus 2.6 was significantly decreased in gastric juice at pH 1.5 (with pepsin), but it was not significantly affected at pH 2.5, and was also improved at a lower pH in 20% oat milk. Viability was judged sufficient for colonization at gutlike conditions, qualifying the strain for further probiotic studies. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Protection
volume
73
issue
5
pages
960 - 966
publisher
International Association for Food Protection
external identifiers
  • WOS:000277591400020
  • PMID:20501049
  • Scopus:77954050122
ISSN
0362-028X
language
English
LU publication?
yes
id
018ee647-7488-4db5-9390-2793c69e6b14 (old id 1609971)
alternative location
http://www.ncbi.nlm.nih.gov/pubmed/20501049?dopt=Abstract
date added to LUP
2010-06-02 11:54:42
date last changed
2016-10-13 04:24:44
@misc{018ee647-7488-4db5-9390-2793c69e6b14,
  abstract     = {Pediococcus parvulus 2.6 (previously Pediococcus damnosus 2.6, here confirmed as P. parvulus by 16S DNA sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as Bacillus cereus. No inhibition of Listeria monocytogenes was found under the conditions used. Antibacterial activity was retrieved after ammonium sulfate or acetone precipitation showed it to be peptide mediated. P. parvulus 2.6 has previously shown good technological properties in oat-based products. This, together with the currently found inhibition of food spoilage microorganisms like B. cereus, makes it suitable as a food protective culture. Survival trials of P. parvulus 2.6 at conditions mimicking the gastrointestinal tract were prompted by previously found cholesterol-lowering effects in humans after consumption of oat products cofermented by using P. parvulus 2.6 and Bifidobacterium spp. Viability was measured with in vitro, gutlike simulations at 37 degrees C. High survival was shown under two of three conditions (gastric juice, bile, and small intestine juice), defined as main obstacles of the gastrointestinal tract. The critical step was bile exposure. At a concentration of 20%, viability was low, but 0.3% bile (mean concentration in the intestine) did not have a major influence on growth. Viability of P. parvulus 2.6 was significantly decreased in gastric juice at pH 1.5 (with pepsin), but it was not significantly affected at pH 2.5, and was also improved at a lower pH in 20% oat milk. Viability was judged sufficient for colonization at gutlike conditions, qualifying the strain for further probiotic studies.},
  author       = {Immerstrand, Tina and Deraz, Sahar and Rosenquist, Anna and Paul, Catherine and Böök Mårtensson, Olof and Ljungh, Åsa and Blucher, Anna and Öste, Rickard and Holst, Olle and Nordberg Karlsson, Eva},
  issn         = {0362-028X},
  language     = {eng},
  number       = {5},
  pages        = {960--966},
  publisher    = {ARRAY(0xb4fec48)},
  series       = {Journal of Food Protection},
  title        = {Characterization of the properties of Pediococcus parvulus for probiotic or protective culture use.},
  volume       = {73},
  year         = {2010},
}