The research has the potential to develop into a probiotic product. In Acerola Fruit, there are 9 probiotics identified.
Associate Professor Associate Dr. Huynh Ngoc Thanh Tam and colleagues, Institute of Biotechnology and Food, Can Tho University have just selected and identified lactic acid bacteria with probiotic potential from Acerola Fruit scientifically named Malpighia glabra L.
According Assoc – Dr. Huynh Ngoc Thanh Tam, probiotics are living microorganisms, when used in sufficient and necessary amounts into human body, they will bring good health benefits.
More and more research suggests that probiotics can support the health of humans and animals such as: Enhancing the immune response, lowering serum cholesterol, supporting the prevention of
intestinal diseases, preventing the growth and development of gut-damaging microflora and preventing cancer.
Fruits, vegetables and flowers are a potential source of raw materials containing many LAB bacteria with beneficial properties, promoting fermentation as well as supporting human health.
The source of LAB bacteria from Acerola Fruit is abundant. The selection of lactic acid bacteria with probiotic potential was isolated from cherry fruit to diversify the source of LAB with probiotic potential. The researchers group selected 9 bacterial strains with tolerance of pH 2.5, of which the HC1 strain had the best survival with a density of 4.73 logCFU/mL.
The study selected 3 strains of HC1, KA2, TB5 bacteria with the highest tolerance to bile salts. The HC1, KA2, KA3, KA4, TB4 and TB5 strains are resistant to three antibiotics: tetracycline (30 μg/mL), ampicillin (10 μg/mL) and ofloxacin (30 μg/mL).
Create strains of lactic acid bacteria that are resistant to low pH.
According to the research team, one of the conditions for microorganisms to be applied in probiotic products is the ability to withstand the low pH of the stomach, the pH of the human stomach ranges from 1.5 to 2.0.
The lactic acid bacteria strains in Acerola Fruit are resistant to bile salts.
From Acerola Fruit, the team also selected strains of lactic acid bacteria that are resistant to bile salts. Bile salts inhibit the growth of many types of bacteria such as: Bacteroides, Clostridia, Escherichia coli. The team investigated the 0.3% bile salt tolerance of LAB bacterial strains isolated from Acerola Fruit as one of the determinants of probiotic potential.
The experimental results showed that 9/9 strains of bacteria surveyed were able to survive and grow under the condition of adding 0.3% bile salts after 4 hours of incubation.
The lactic acid bacteria strains in Acerola Fruit are resistant to antibiotics.
The team also recruited strains of lactic acid bacteria that are resistant to antibiotics. Strains of bacteria with probiotic potential can be applied in the age of increasingly use of antibiotics.
The application of antibiotics in killing bacteria causing diarrhea can inadvertently destroy the beneficial bacteria in
the intestinal tract, leading to an imbalance of the intestinal ecosystem, causing deterioration of the digestive system. The team found that 6 out of 9 strains of LAB bacteria were resistant to 3 antibiotics. In addition, the HC3 strain is resistant to ampicillin only at level of 10 μg/mL.
The team recruited 9 out of 17 strains of LAB bacteria capable of tolerating pH 2.5 with bacterial densities ranging from 3.91 to 4.73 logCFU/mL. Three strains of bacteria are most resistant to bile salts. 6 strains of bacteria are resistant to three antibiotics Ampicillin, Tetracycline, Ofloxacin survey…
The success of the research opens up a huge application direction to develop into probiotic products with natural ingredients, safe for health.
Source: Tìm ra lợi khuẩn trong quả sơ ri Báo Giáo dục và Thời đại Online (giaoducthoidai.vn)
