• Logo
  • SBMUJournals

Production of Vitamins B3, B6 and B9 by Lactobacillus Isolated from Traditional Yogurt Samples from 3 Cities in Iran, Winter 2016

Pegah Hamzehlou, Abbas Akhavan Sepahy, Sedigheh Mehrabian, Farzaneh Hosseini
445

Views

PDF

Abstract


Background and Objective: B-group vitamins have important roles in many aspects of cellular metabolism and humans cannot synthesize them. So, they should be obtained from external resources. This project provides a new insight into assessing the production of vitamins B3, B6 and B9 by Lactobacillus, isolated from traditional yogurt samples from 3 different cities of Iran; Golpayegan, Sanandaj and Tehran (Damavand).

Material and Methods: Following 72 h of anaerobic culture of the Lactic acid bacteria at 37°C in 5% CO2, some Lactobacillus species from traditional yogurt samples were isolated and characterized both morphologically and biochemically. Isolates were identified following 16S rRNA PCR-amplification and sequencing. Including Lactobacillus (L.) ozensis strain Gon2-7, L. acidophilus strain KU, L. helveticus strain D76, L. helveticus strain Dpc 4571, L. fermentum strain 1, L. rossiae strain DSM15814T, L. casei strain NCDO, L. delbrueckii strain ATCC 11842, L. crispatus strain MRS 54.4, L. delbrueckii strain SB3 and L. paracasei subsp. tolerans JCM1171 (T). The sequence of L. paracasei subsp. tolerans JCM1171 (T) was submitted to the NCBI. The ability to produce B-group vitamins was evaluated by high performance liquid chromatography. Lactobacillus strains and amount of vitamin B3, B6 and B9 production were analyzed by Analysis of Variance test.

Results and Conclusion: Eleven isolates of Lactobacillus species from traditional yogurt samples were identified. Optimal conditions for Lactobacillus growth were pH 5-6 and temperatures 37-40°C. The isolates produced vitamins B3, B6 and B9. L. paracasei subsp. tolerance JCM 1171 (T) showed the highest amount of produced vitamins (p≤0.01) consist of vitamin B6 (1566.17 µg ml-1) and B9 (1279.72 µg ml-1). L. acidophilus strain KU showed the highest production of vitamin B3 (522.7 µg ml-1). L. fermentum produced the highest amount of vitamin B2. These strains are a natural and cost efficient source of vitamin. The Lactobacillus strains isolated in this research particularly, L. paracasei, could be applied in improving new fermented products, fortified with B-group vitamin that could be applied as substitution for enriching and supplementation with the controversial synthetic vitamins.

Conflict of interest: The authors declare that there is no conflict of interest.


Keywords

▪ B-group vitamins ▪ High performance liquid chromatography ▪ Lactobacillus ▪ Probiotics ▪ Yogurt

References

- Prescott LM. Harley, J.P.; Kelin, D.A. Microbiology, Bacteria: The low G+C gram positives, 5th edn. Boston: McGraw Hill, 2002; 529-530.

- Kandler O, Weiss N. Regular, non-sporing Gram-positive rods, In: Bergey’s Manual of Systematic Bateriology. Williams and Wilkins, Baltimore, 1986; 2:1208-1234.

- Castillo Martinez FA. Balciunas EM, Salgado JM, Dominguez-Gonzalez JM, Converti A, de Souza Oliveira RP. Lactic acid properties, applications and production: A review. Trends in Food Science and Technology 2013; 30:70-83.

- Mackowiak PA. Recycling Metchnikoff: Probiotics, the Intestinal Microbiome and the Quest for Long Life. Front Public Health 2013; 1:52.

- Matur E, Eraslan E. The Impact of Probiotics on the Gastrointestinal Physiology, INTECH Open Access Publisher, 2012, ISBN 9535105213, 9789535105213.

- Fuller R. Probiotics in man and animals. J. Appl. Bacteriol. 1989; 66:365–78.

- Collado MC, Isolauri E, Salminen S, Sanz Y. The impact of probiotic on gut health. Curr. Drug. Metab. 2009; 10(1):68-78.

- Parvez S, Malik KA, Ah Kang S, Kim H-Y. Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology 2006; 100(6):1171–1185.

- LeBlanc JG, Laiño JE, del Valle MJ, Vannini V, van Sinderen D, Taranto MP, de Valdez GF, de Giori GS, Sesma F. B-Group vitamin production by lactic acid bacteria – current knowledge and potential applications. Journal of Applied Microbiology 2011; 111:1297–1309.

- LeBlanc JG, Taranto MP, Molina V, Sesma F. B-group vitamins production by probiotic lactic acid bacteria. In: Biotechnology of lactic acid bacteria: novel applications. Edited by F. Mozzi, R. Raya, and G. Vignolo. Wiley-Blackwell, Ames, Iowa, 2010; 211–232.

- Laiño JE, LeBlanc JG, Savoy de Giori G. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts. Can. J. Microbiol. 2012; 58(5):581–8.

- Niazi Amraii H, Abtahi H, Jafari P, Mohajerani HR, Fakhroleslam MR, Akbari N. In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products. Jundishapur Journal of Microbiology 2014; 7(6):e10168.

- Saavedra L, Taranto MP, Sesma F, de Valdez GF. Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains. Int. J. Food Microbiol. 2003; 88(2-3):241-5.

- Kruczak-Filipov P, Shively RG. Gram stain procedure, In H. D. Isenberg (ed.), Clinical microbiology procedures handbook. American Society for Microbiology, Washington, D.C, 1992; 1.5.1–1.5.18.

- Pyar H, Peh KK. Characterization and Identification of Lactobacillus Using Boiling Rapid Identification System. Int. J. Pharm. Sci. 2014; 6(1):189-193.

- Grimont PAD, Grimont F. Genus VIII. Serratia Bizio 1823, 288AL. In: Bergey's Manual of Systematic Bacteriology. Edited by N. R. Krieg & J. G. Holt. Baltimore: Williams & Wilkins, 1984; 1:477-484.

- Barrow GI, Feltham RKA. Cowan and steeel's manaual for the identification of medical bacteria, 3rd Edn. Cambridge university press, UK, 1993.

- Todar K. Lactic Acid Bacteria. In: Todar's Online TextBook of Bacteriology. [Online]. 2010; 1-5.

- Park SC, Hwang MH, Kim YH, Kim JC, Song JC, Lee KW, Jeong KS, Rhee MH, Kim KS, Kim TW. Comparison of pH and Bile Resistance of Lactobacillus acidophilus Strains Isolated from Rat, Pig, Chicken, and Human Sources. World Journal of Microbiology and Biotechnology 2006; 22(1):35-37.

- Seme H, Gjuracic K, Kos B, Fujs S, Stempeli M, Petkovic H, Suskovic J, Bogovic Matijasic B, Kosec G. Acid resistance and response to PH-induced stress in two lactobacillus plantarum strains with probiotic potential. Benef. Microbes 2015;6(3):369-79.

- Menconi A, Kallapura G, Latorre JD, Morgan MJ, Pumford NR, Hargis BM, Tellez G. Identification and characterization of lactic acid bacteria in a commercial probiotic culture. Biosci. Microbiota Food Health 2014; 33(1): 25-30.

- Vandamme P, Pot B, Gillis M, de Vos P, Kersters K, Swings J. Polyphasic taxonomy, a consensus approach to bacterial systematics. Microbiol. Rev. 1996; 60(2):407-38.

- Dubernet S, Desmasures N, Gueguen M. A PCR-based method for identification of lactobacilli at the genus level. FEMS Microbiol. Lett. 2002; 214(2):271-275.

- Nakagawa T, Shimada M, Mukai H, Asada K, Kato I, Fujino K, Sato T. Detection of alcohol-tolerant hiochi bacteria by PCR. Appl. Environ. Microbiol. 1994; 60(2):637-40.

- Hayek SA, Ibrahim SA. Current Limitations and Challenges with Lactic Acid Bacteria: A Review. Food and Nutrition Sciences 2013; 4:73-87.

Juarez Del Valle M, Laiño JE, Savoy de Giori G, LeBlanc JG. Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk. Food Res. Int. 2014; 62:1015–1019.

- Pacheco Da Silva FF, Biscola V, LeBlanc JG, Gombossy de Melo Franco BD. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWTFood Sci. Technol. 2016; 71:155–61.

- LeBlanc JG, Chain F, Martín R, Bermúdez-Humarán LG, Courau S, Langella P. Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria. Microb. Cell Fact 2017; 16:79.

- Arena MP, Fiocco D, Massa S, Capozzi V, Russo P, Spano G. Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2. J. Food Nutr. Disor. 2014; S1:004.

- Thakur K, Tomar SK. Exploring indigenous Lactobacillus species from diverse niches for riboflavin production. J. Young Pharmacists 2015; 7:122–127.

- Juarez del Valle M, Laiño JE, Savoy de Giori G, LeBlanc JG. Factors stimulating riboflavin produced by Lactobacillus plantarum CRL 725 grown in a semi-defined medium. J. Basic Microbiol. 2017; 57(3):245-252.

- Lehr B, Seddon AM, Karlyshev AV. Potential probiotic-associated traits revealed from completed high quality genome sequence of Lactobacillus fermentum 3872. Stand. Genomic Sci. 2017; 12:19.

- Li P, Zhou Q, Gu Q. Complete genome sequence of Lactobacillus plantarum LZ227, a potential probiotic strain producing B-group vitamins. J. Biotechnol. 2016; 234:66-70.

- Suryavanshi MV, Paul D, Doijad SP, Bhute SS, Hingamire TB, Gune, R.P. Shouche YS. Draft genome sequence of Lactobacillus plantarum strains E2C2 and E2C5 isolated from human stool culture. Stand Genomic Sci. 2017; 12: 15.

- Thakur K, Tomar SK, De S. Lactic acid bacteria as a cell factory for riboflavin production. Microb. Biotechnol. 2016; 9(4):441-45.




DOI: https://doi.org/10.22037/afb.v5i2.18905

Refbacks

  • There are currently no refbacks.