Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains

A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and surv...

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Authors: Pérez Montoro, Beatriz, Benomar, Nabil, Lavilla Lerma, Leyre, Castillo Gutiérrez, Sonia, Gálvez, Antonio, Abriouel, Hikmate
Format: article
Status:Published version
Publication Date:2016
Country:España
Institution:Universidad de Jaén
Repository:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
OAI Identifier:oai:ruja.ujaen.es:10953/7553
Online Access:https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.01583/full
https://hdl.handle.net/10953/7553
Access Level:Open access
Keyword:Aloreña table olives
Lactobacillus pentosus
functional and technological properties
gut survival
probiotics
1
2
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spelling Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus StrainsPérez Montoro, BeatrizBenomar, NabilLavilla Lerma, LeyreCastillo Gutiérrez, SoniaGálvez, AntonioAbriouel, HikmateAloreña table olivesLactobacillus pentosusfunctional and technological propertiesgut survivalprobiotics12A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and survival under simulated gastro-intestinal conditions (acidic pH of 1.5, up to 4% of bile salts and 5 mM of nitrate), good ability to auto-aggregate which may facilitate their adhesion to host cells as multiple aggregates and the subsequent displacement of pathogens. Moreover, co-aggregation of lactobacilli with pathogenic bacteria was shown with Listeria innocua, Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis as good defense strategy against gut and food pathogens. Furthermore, they exhibited adherence to intestinal and vaginal cell lines, such property could be reinforced by their capacity of biofilm formation which is also important in food matrices such as the olive surface. Their antagonistic activity against pathogenic bacteria by means of acids and plantaricins, and also their different functional properties may determine their efficacy not only in the gastro-intestinal tract but also in food matrices. Besides their ability to ferment several prebiotics, the new evidence in the present study was their capacity to ferment lactose which reinforces their use in different food matrices including dairy as a dietary adjunct to improve lactose digestibility. Lactobacillus pentosus CF2-10N was selected to have the best probiotic profile being of great interest in further studies. In conclusion, spontaneous fermented Aloreña table olives are considered a natural source of potential probiotic L. pentosus to be included as adjunct functional cultures in different fermented foods.We acknowledgeresearchgrantsAGL2013-43571-P(Ministerio de Economía y Competitividad, MINECO, FEDER)and UJA2014/07/02 (Plan Propio UJA) and research group AGR230.Frontiers Media Ed.202620262016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.01583/fullhttps://hdl.handle.net/10953/7553reponame:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaéninstname:Universidad de JaénInglésFrontiers in Microbiology (2016); 7:1583.info:eu-repo/semantics/openAccessoai:ruja.ujaen.es:10953/75532026-06-24T12:41:07Z
dc.title.none.fl_str_mv Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
spellingShingle Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
Pérez Montoro, Beatriz
Aloreña table olives
Lactobacillus pentosus
functional and technological properties
gut survival
probiotics
1
2
title_short Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_full Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_fullStr Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_full_unstemmed Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
title_sort Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
dc.creator.none.fl_str_mv Pérez Montoro, Beatriz
Benomar, Nabil
Lavilla Lerma, Leyre
Castillo Gutiérrez, Sonia
Gálvez, Antonio
Abriouel, Hikmate
author Pérez Montoro, Beatriz
author_facet Pérez Montoro, Beatriz
Benomar, Nabil
Lavilla Lerma, Leyre
Castillo Gutiérrez, Sonia
Gálvez, Antonio
Abriouel, Hikmate
author_role author
author2 Benomar, Nabil
Lavilla Lerma, Leyre
Castillo Gutiérrez, Sonia
Gálvez, Antonio
Abriouel, Hikmate
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Aloreña table olives
Lactobacillus pentosus
functional and technological properties
gut survival
probiotics
1
2
topic Aloreña table olives
Lactobacillus pentosus
functional and technological properties
gut survival
probiotics
1
2
description A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and survival under simulated gastro-intestinal conditions (acidic pH of 1.5, up to 4% of bile salts and 5 mM of nitrate), good ability to auto-aggregate which may facilitate their adhesion to host cells as multiple aggregates and the subsequent displacement of pathogens. Moreover, co-aggregation of lactobacilli with pathogenic bacteria was shown with Listeria innocua, Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis as good defense strategy against gut and food pathogens. Furthermore, they exhibited adherence to intestinal and vaginal cell lines, such property could be reinforced by their capacity of biofilm formation which is also important in food matrices such as the olive surface. Their antagonistic activity against pathogenic bacteria by means of acids and plantaricins, and also their different functional properties may determine their efficacy not only in the gastro-intestinal tract but also in food matrices. Besides their ability to ferment several prebiotics, the new evidence in the present study was their capacity to ferment lactose which reinforces their use in different food matrices including dairy as a dietary adjunct to improve lactose digestibility. Lactobacillus pentosus CF2-10N was selected to have the best probiotic profile being of great interest in further studies. In conclusion, spontaneous fermented Aloreña table olives are considered a natural source of potential probiotic L. pentosus to be included as adjunct functional cultures in different fermented foods.
publishDate 2016
dc.date.none.fl_str_mv 2016
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.01583/full
https://hdl.handle.net/10953/7553
url https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.01583/full
https://hdl.handle.net/10953/7553
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Frontiers in Microbiology (2016); 7:1583.
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media Ed.
publisher.none.fl_str_mv Frontiers Media Ed.
dc.source.none.fl_str_mv reponame:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
instname:Universidad de Jaén
instname_str Universidad de Jaén
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collection RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
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