In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain
Lactobacillus kefiranofaciens XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied exte...
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creator | Xing, Zhuqing Tang, Wei Geng, Weitao Zheng, Yongna Wang, Yanping |
description | Lactobacillus kefiranofaciens
XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied extensively, viz., acid and bile salt tolerances, cell surface hydrophobicity and autoaggregation, the modulation of gut microbiota, and the distribution and colonization of XL10 in the mouse intestinal tract after oral administration. XL10 could survive 3-h incubation at pH 3.5 and exhibited cell surface hydrophobicity of ∼79.9% and autoaggregation of ∼27.8%. After continuous oral administration of XL10 for 2 weeks, the
Bifidobacteriaceae
family increased, accompanied by an observable decline in
Proteobacteria
phyla in the tested mice.
Butyrivibrio
and
Pseudobutyrivibrio
, recognized as butyric acid-producing bacteria, could also be detected at day 7 and day 14, respectively. The most abundant community in the mouse gut had formed by day 14. Additionally, we found that XL10 successfully adhered to the mucous tissue and colonized the ileum of the mice based on fluorescence imaging, flow cytometry, and qPCR. Our results suggested that XL10 has excellent probiotic properties and represents an alternative for exploitation in the development of novel functional foods. |
doi_str_mv | 10.1007/s00253-016-7956-z |
format | Article |
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XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied extensively, viz., acid and bile salt tolerances, cell surface hydrophobicity and autoaggregation, the modulation of gut microbiota, and the distribution and colonization of XL10 in the mouse intestinal tract after oral administration. XL10 could survive 3-h incubation at pH 3.5 and exhibited cell surface hydrophobicity of ∼79.9% and autoaggregation of ∼27.8%. After continuous oral administration of XL10 for 2 weeks, the
Bifidobacteriaceae
family increased, accompanied by an observable decline in
Proteobacteria
phyla in the tested mice.
Butyrivibrio
and
Pseudobutyrivibrio
, recognized as butyric acid-producing bacteria, could also be detected at day 7 and day 14, respectively. The most abundant community in the mouse gut had formed by day 14. Additionally, we found that XL10 successfully adhered to the mucous tissue and colonized the ileum of the mice based on fluorescence imaging, flow cytometry, and qPCR. Our results suggested that XL10 has excellent probiotic properties and represents an alternative for exploitation in the development of novel functional foods.</description><identifier>ISSN: 0175-7598</identifier><identifier>EISSN: 1432-0614</identifier><identifier>DOI: 10.1007/s00253-016-7956-z</identifier><identifier>PMID: 27909744</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Animals ; Applied Microbial and Cell Physiology ; Bacteria ; Bacteria - classification ; Bacteria - drug effects ; Bacteria - genetics ; Bacteria - growth & development ; Bacterial Adhesion ; Bile ; Bile Acids and Salts - pharmacology ; Biomedical and Life Sciences ; Biotechnology ; Deoxyribonucleic acid ; Dilution ; DNA ; Edible Grain - microbiology ; Flow cytometry ; Functional foods ; Functional foods & nutraceuticals ; Gastrointestinal Microbiome - drug effects ; Gastrointestinal Microbiome - genetics ; Humans ; Hydrogen-Ion Concentration ; Intestines - drug effects ; Intestines - microbiology ; Intestines - physiology ; Kefir - microbiology ; Lactobacillus ; Lactobacillus - physiology ; Life Sciences ; Male ; Mice ; Mice, Inbred BALB C ; Microbial Genetics and Genomics ; Microbiology ; Microbiota ; Microbiota (Symbiotic organisms) ; Morphology ; Novel foods ; Oral administration ; Phylogeny ; Polysaccharides ; Probiotics ; Probiotics - pharmacology ; Proteobacteria ; RNA, Ribosomal, 16S - genetics ; Salt ; Surface Properties</subject><ispartof>Applied microbiology and biotechnology, 2017-03, Vol.101 (6), p.2467-2477</ispartof><rights>Springer-Verlag Berlin Heidelberg 2016</rights><rights>COPYRIGHT 2017 Springer</rights><rights>Applied Microbiology and Biotechnology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c543t-d30e4efdd7b5d2612f01414204a526f91c78aee9f1f863a10cfb2332808f28e93</citedby><cites>FETCH-LOGICAL-c543t-d30e4efdd7b5d2612f01414204a526f91c78aee9f1f863a10cfb2332808f28e93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00253-016-7956-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00253-016-7956-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27909744$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xing, Zhuqing</creatorcontrib><creatorcontrib>Tang, Wei</creatorcontrib><creatorcontrib>Geng, Weitao</creatorcontrib><creatorcontrib>Zheng, Yongna</creatorcontrib><creatorcontrib>Wang, Yanping</creatorcontrib><title>In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain</title><title>Applied microbiology and biotechnology</title><addtitle>Appl Microbiol Biotechnol</addtitle><addtitle>Appl Microbiol Biotechnol</addtitle><description>Lactobacillus kefiranofaciens
XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied extensively, viz., acid and bile salt tolerances, cell surface hydrophobicity and autoaggregation, the modulation of gut microbiota, and the distribution and colonization of XL10 in the mouse intestinal tract after oral administration. XL10 could survive 3-h incubation at pH 3.5 and exhibited cell surface hydrophobicity of ∼79.9% and autoaggregation of ∼27.8%. After continuous oral administration of XL10 for 2 weeks, the
Bifidobacteriaceae
family increased, accompanied by an observable decline in
Proteobacteria
phyla in the tested mice.
Butyrivibrio
and
Pseudobutyrivibrio
, recognized as butyric acid-producing bacteria, could also be detected at day 7 and day 14, respectively. The most abundant community in the mouse gut had formed by day 14. Additionally, we found that XL10 successfully adhered to the mucous tissue and colonized the ileum of the mice based on fluorescence imaging, flow cytometry, and qPCR. Our results suggested that XL10 has excellent probiotic properties and represents an alternative for exploitation in the development of novel functional foods.</description><subject>Animals</subject><subject>Applied Microbial and Cell Physiology</subject><subject>Bacteria</subject><subject>Bacteria - classification</subject><subject>Bacteria - drug effects</subject><subject>Bacteria - genetics</subject><subject>Bacteria - growth & development</subject><subject>Bacterial Adhesion</subject><subject>Bile</subject><subject>Bile Acids and Salts - pharmacology</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>Deoxyribonucleic acid</subject><subject>Dilution</subject><subject>DNA</subject><subject>Edible Grain - microbiology</subject><subject>Flow cytometry</subject><subject>Functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>Gastrointestinal Microbiome - drug effects</subject><subject>Gastrointestinal Microbiome - genetics</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Intestines - drug effects</subject><subject>Intestines - microbiology</subject><subject>Intestines - physiology</subject><subject>Kefir - microbiology</subject><subject>Lactobacillus</subject><subject>Lactobacillus - physiology</subject><subject>Life Sciences</subject><subject>Male</subject><subject>Mice</subject><subject>Mice, Inbred BALB C</subject><subject>Microbial Genetics and Genomics</subject><subject>Microbiology</subject><subject>Microbiota</subject><subject>Microbiota (Symbiotic organisms)</subject><subject>Morphology</subject><subject>Novel foods</subject><subject>Oral administration</subject><subject>Phylogeny</subject><subject>Polysaccharides</subject><subject>Probiotics</subject><subject>Probiotics - pharmacology</subject><subject>Proteobacteria</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>Salt</subject><subject>Surface Properties</subject><issn>0175-7598</issn><issn>1432-0614</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkk-L1TAUxYsoznP0A7iRgBtddLxJ0yZdDsPoPHgg6AjuQtrePDP2JWOSPnS2fvFJ6fjniYJkEXLzOwdOcoriKYUTCiBeRQBWVyXQphRt3ZQ394oV5RUroaH8frECKupS1K08Kh7FeAVAmWyah8UREy20gvNV8X3tyN6m4Il2A7HzYe8J7vU46WS9I96Q9AnJdfCd9cn2RKcUbDcljPPdRvfJd7q34zhF8hmNDdp5kwfoIvm4oUBs9KNOOBAT_I5c2g6TdgtKtkFb97h4YPQY8cndflx8eH1-eXZRbt6-WZ-dbsq-5lUqhwqQoxkG0dUDaygzQDnlDLiuWWNa2gupEVtDjWwqTaE3HasqJkEaJrGtjosXi28O82XCmNTOxh7HUTv0U1RUCiErCYz-B8pryaASPKPP_0Cv_BRcDjIbQp1_isIvaqtHVNYZn4LuZ1N1WmeGSUllpk7-QuU14M723uU3y_MDwcsDQWYSfk1bPcWo1u_fHbJ0YfvgYwxo1HWwOx2-KQpq7pNa-qRyn9TcJ3WTNc_uwk3dDoefih8FygBbgJiv3BbDb-n_6XoLYBzTsQ</recordid><startdate>20170301</startdate><enddate>20170301</enddate><creator>Xing, Zhuqing</creator><creator>Tang, Wei</creator><creator>Geng, Weitao</creator><creator>Zheng, Yongna</creator><creator>Wang, Yanping</creator><general>Springer Berlin Heidelberg</general><general>Springer</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X7</scope><scope>7XB</scope><scope>87Z</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>LK8</scope><scope>M0C</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>7QO</scope></search><sort><creationdate>20170301</creationdate><title>In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain</title><author>Xing, Zhuqing ; Tang, Wei ; Geng, Weitao ; Zheng, Yongna ; Wang, Yanping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c543t-d30e4efdd7b5d2612f01414204a526f91c78aee9f1f863a10cfb2332808f28e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Animals</topic><topic>Applied Microbial and Cell Physiology</topic><topic>Bacteria</topic><topic>Bacteria - classification</topic><topic>Bacteria - drug effects</topic><topic>Bacteria - genetics</topic><topic>Bacteria - growth & development</topic><topic>Bacterial Adhesion</topic><topic>Bile</topic><topic>Bile Acids and Salts - pharmacology</topic><topic>Biomedical and Life Sciences</topic><topic>Biotechnology</topic><topic>Deoxyribonucleic acid</topic><topic>Dilution</topic><topic>DNA</topic><topic>Edible Grain - microbiology</topic><topic>Flow cytometry</topic><topic>Functional foods</topic><topic>Functional foods & nutraceuticals</topic><topic>Gastrointestinal Microbiome - drug effects</topic><topic>Gastrointestinal Microbiome - genetics</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Intestines - drug effects</topic><topic>Intestines - microbiology</topic><topic>Intestines - physiology</topic><topic>Kefir - microbiology</topic><topic>Lactobacillus</topic><topic>Lactobacillus - physiology</topic><topic>Life Sciences</topic><topic>Male</topic><topic>Mice</topic><topic>Mice, Inbred BALB C</topic><topic>Microbial Genetics and Genomics</topic><topic>Microbiology</topic><topic>Microbiota</topic><topic>Microbiota (Symbiotic organisms)</topic><topic>Morphology</topic><topic>Novel foods</topic><topic>Oral administration</topic><topic>Phylogeny</topic><topic>Polysaccharides</topic><topic>Probiotics</topic><topic>Probiotics - pharmacology</topic><topic>Proteobacteria</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>Salt</topic><topic>Surface Properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xing, Zhuqing</creatorcontrib><creatorcontrib>Tang, Wei</creatorcontrib><creatorcontrib>Geng, Weitao</creatorcontrib><creatorcontrib>Zheng, Yongna</creatorcontrib><creatorcontrib>Wang, Yanping</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: Science</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Biological Science Collection</collection><collection>ABI/INFORM Global</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><jtitle>Applied microbiology and biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xing, Zhuqing</au><au>Tang, Wei</au><au>Geng, Weitao</au><au>Zheng, Yongna</au><au>Wang, Yanping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain</atitle><jtitle>Applied microbiology and biotechnology</jtitle><stitle>Appl Microbiol Biotechnol</stitle><addtitle>Appl Microbiol Biotechnol</addtitle><date>2017-03-01</date><risdate>2017</risdate><volume>101</volume><issue>6</issue><spage>2467</spage><epage>2477</epage><pages>2467-2477</pages><issn>0175-7598</issn><eissn>1432-0614</eissn><abstract>Lactobacillus kefiranofaciens
XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied extensively, viz., acid and bile salt tolerances, cell surface hydrophobicity and autoaggregation, the modulation of gut microbiota, and the distribution and colonization of XL10 in the mouse intestinal tract after oral administration. XL10 could survive 3-h incubation at pH 3.5 and exhibited cell surface hydrophobicity of ∼79.9% and autoaggregation of ∼27.8%. After continuous oral administration of XL10 for 2 weeks, the
Bifidobacteriaceae
family increased, accompanied by an observable decline in
Proteobacteria
phyla in the tested mice.
Butyrivibrio
and
Pseudobutyrivibrio
, recognized as butyric acid-producing bacteria, could also be detected at day 7 and day 14, respectively. The most abundant community in the mouse gut had formed by day 14. Additionally, we found that XL10 successfully adhered to the mucous tissue and colonized the ileum of the mice based on fluorescence imaging, flow cytometry, and qPCR. Our results suggested that XL10 has excellent probiotic properties and represents an alternative for exploitation in the development of novel functional foods.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>27909744</pmid><doi>10.1007/s00253-016-7956-z</doi><tpages>11</tpages></addata></record> |
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subjects | Animals Applied Microbial and Cell Physiology Bacteria Bacteria - classification Bacteria - drug effects Bacteria - genetics Bacteria - growth & development Bacterial Adhesion Bile Bile Acids and Salts - pharmacology Biomedical and Life Sciences Biotechnology Deoxyribonucleic acid Dilution DNA Edible Grain - microbiology Flow cytometry Functional foods Functional foods & nutraceuticals Gastrointestinal Microbiome - drug effects Gastrointestinal Microbiome - genetics Humans Hydrogen-Ion Concentration Intestines - drug effects Intestines - microbiology Intestines - physiology Kefir - microbiology Lactobacillus Lactobacillus - physiology Life Sciences Male Mice Mice, Inbred BALB C Microbial Genetics and Genomics Microbiology Microbiota Microbiota (Symbiotic organisms) Morphology Novel foods Oral administration Phylogeny Polysaccharides Probiotics Probiotics - pharmacology Proteobacteria RNA, Ribosomal, 16S - genetics Salt Surface Properties |
title | In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain |
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