دورية أكاديمية

Screening of Bifidobacteria with Probiotic Potential from Healthy Infant Feces by Using 2′-Fucosyllactose

التفاصيل البيبلوغرافية
العنوان: Screening of Bifidobacteria with Probiotic Potential from Healthy Infant Feces by Using 2′-Fucosyllactose
المؤلفون: Gongsheng Zhang, Hui Sun, Zihe Xu, Ze Tan, Lihong Xiao, Mingxue He, Jiaqi Shang, Anna N. Tsapieva, Lili Zhang
المصدر: Foods, Vol 12, Iss 4, p 858 (2023)
بيانات النشر: MDPI AG, 2023.
سنة النشر: 2023
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: Bifidobacterium, human milk oligosaccharides, 2′-fucosyllactose, probiotic properties, pilus-like structure, Chemical technology, TP1-1185
الوصف: Using 2′-fucosyllactose (2′-FL) as the sole carbon source can be an efficient way to screen bifidobacteria with superior probiotic capabilities since 2′-FL is a key element in promoting the growth of intestinal bifidobacteria in newborns. This approach was used in this work to screen eight bifidobacteria strains, including one strain of Bifidobacterium longum subsp. infantis BI_Y46 and seven strains of Bifidobacterium bifidum (BB_Y10, BB_Y30, BB_Y39, BB_S40, BB_H4, BB_H5 and BB_H22). Studies on their probiotic properties showed that BI_Y46 had a unique morphology with pilus-like structure, a high resistance to bile salt stimulation and a potent inhibitory action on Escherichia coli ATCC 25922. Similarly, BB_H5 and BB_H22 produced more extracellular polysaccharides and had a higher protein content than other strains. In contrast, BB_Y22 displayed considerable auto-aggregation activity and a high resistance to bile salt stimulation. Interestingly, BB_Y39 with weak self-aggregation ability and acid resistance had very excellent bile salt tolerance, extracellular polysaccharides (EPS) production and bacteriostatic ability. In conclusion, 2′-FL was used as sole carbon source to identify eight bifidobacteria with excellent probiotic properties.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2304-8158
Relation: https://www.mdpi.com/2304-8158/12/4/858; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods12040858
URL الوصول: https://doaj.org/article/a7c70f7f7fdf4e3996dcc11037928b65
رقم الأكسشن: edsdoj.7c70f7f7fdf4e3996dcc11037928b65
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23048158
DOI:10.3390/foods12040858