In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities

Thirty‐two lactic acid bacteria (LAB) isolates were obtained from fermenting cassava mash and wara (African soft cheese) and screened for their resistance to cadmium and lead toxicities at 550–1050 mg l−1 and probiotic potentials. Four LAB strains that tolerated the heavy metals at 1050 mg l−1 were selected for antioxidative capacities, tolerance to acid, bile salts and simulated gastric and intestinal tract and safety status. The results revealed that Weissella cibaria WD2 and Lactobacillus plantarum CaD1 exhibited comparatively higher antioxidative capacities, survived in simulated gastric and intestinal transit, tolerated acid and bile salt and possessed safety status. The two strains were employed for the in vivo studies, which was monitored in male albino Wistar rats using skim milk as a carrier for the cultures over a period of 28 days. The rats given the cultures of W. cibaria WD2 and L. plantarum CaD1 in addition with the administration of heavy metals had improved renal and hepatic impairment, while damage was observed in rats fed with cadmium and lead only. Weissella cibaria WD2 and L. plantarum CaD1 demonstrated probiotic potentials and safety status. These strains can be used to effectively amend hepatic and renal histopathological alterations in rats caused by ingestion of cadmium and lead. Significance and Impact of the Study This present study highlights the presence of lactic acid bacteria (LAB) from traditional fermented foods that were cadmium and lead resistant and possessed probiotic potentials. Weissella cibaria WD2 and Lactobacillus plantarum CaD1 selected for the in vivo studies ameliorated the build‐up of cadmium and lead in the organs of the animals. This indicated that good cadmium and lead binding and probiotic lactic acid bacteria can be used to prevent exposure to these heavy metals. Significance and Impact of the Study: This present study highlights the presence of lactic acid bacteria (LAB) from traditional fermented foods that were cadmium and lead resistant and possessed probiotic potentials. Weissella cibaria WD2 and Lactobacillus plantarum CaD1 selected for the in vivo studies ameliorated the build‐up of cadmium and lead in the organs of the animals. This indicated that good cadmium and lead binding and probiotic lactic acid bacteria can be used to prevent exposure to these heavy metals.