ویژگی‌های پروبیوتیکی و فعالیت ضدمیکروبی لاکتوباسیلوس‌های جدا شده از لوله گوارش مرغ‌های بومی جنوب‌غرب و شمال‌غرب ایران
محورهای موضوعی :
علوم و صنایع غذایی
مریم رویان
1
,
مریم هاشمی
2
,
صیقلانی رامین
3
,
حسین علائی
4
1 - استادیار منطقه شمال کشور، پژوهشکده بیوتکنولوژی کشاورزی ایران (ABRII)، سازمان تحقیقات، آموزش و ترویج کشاورزی (AREEO)، رشت،
2 - دانشیار، بخش تحقیقات میکروبی، پژوهشکده بیوتکنولوژی کشاورزی ایران (ABRII)، سازمان تحقیقات، آموزش و ترویج کشاورزی (AREEO)، کرج، ایران
3 - کارشناس ارشد منطقه شمال کشور، پژوهشکده بیوتکنولوژی کشاورزی ایران (ABRII)، سازمان تحقیقات، آموزش و ترویج کشاورزی (AREEO)،
4 - کارشناس منطقه شمال کشور، پژوهشکده بیوتکنولوژی کشاورزی ایران (ABRII)، سازمان تحقیقات، آموزش و ترویج کشاورزی (AREEO)، رشت، ایران
تاریخ دریافت : 1398/05/06
تاریخ پذیرش : 1398/09/04
تاریخ انتشار : 1398/09/01
کلید واژه:
پروبیوتیک,
لاکتوباسیلوس,
مرغ بومی ایران,
پاتوژن‌های گوارشی,
توالی‌یابی 16 S rRNA,
چکیده مقاله :
پروبیوتیک ها به عنوان استراتژی کنترل زیستی پاتوژن‌های گوارشی مشترک منقله از غذا در ارتقاء امنیت غذایی مصرف کننده مورد توجه هستند. هدف از این پژوهش بررسی خصوصیات پروبیوتیکی و توانایی مهار پاتوژن‌های گوارشی منتقله از غذا توسط باکتری های اسید لاکتیکی جدا سازی شده از مجرای گوارش مرغ های بومی بود. در این مطالعه توانایی تحمل اسید و صفرا در 216 جدایه اسید لاکتیکی بررسی گردید و 13 جدایه برتر به منظور توالی یابی ژن 16 S rRNA انتخاب شدند. سپس توانایی مهار پاتوژن‌های گوارشی مشترک بین انسان و طیور توسط جدایه های انتخابی بررسی گردید. بررسی ژن 16S rRNA در این مطالعه مشخص نمود که تمامی جدایه های متعلق به جنس های لاکتوباسیلوس بودند. از سیزده جدایه جدا شده، 7 جدایه متعلق به گونه لاکتوباسیلوس روتری ((Lactobacillus reuteri، 3 جدایه لاکتوباسیلوس کریسپاتوس (Lactobacillus crispatus) و 3 جدایه لاکتوباسیلوس سالیواروس (Lactobacillus salivarius) بودند. تمام جدایه ها قادر به تحمل3= pH به‌مدت 3 ساعت و توانایی تحمل 3/0 درصد صفرا بودند. از میان جدایه های مورد بررسی، 3 جدایه متعلق به گونه L.salivarius و یک جدایه متعلق به گونه L. reuteri، از توانایی بهتری جهت مهار پاتوژن‌های گوارشی مشترک بین انسان و طیور برخوردار بودند. این مطالعه مشخص نمود که پتانسیل پروبیوتیکی مناسب در شماری از جدایه های لاکتوباسیل جداسازی شده از روده مرغان بومی ایران در شرایط برون تنی (in vitro)، آن‌ها را تبدیل به کاندیدهای مناسبی در ترکیب مکمل های پروبیوتیکی جهت ارتقاء امنیت غذایی مصرف کننده پس از انجام آزمایش‌ها درون تنی (in ovo) می نماید.
چکیده انگلیسی:
Probiotics as a replacement for growth promoter antibiotics and foodborne pathogens bio-control strategy are attractive in the broiler chicken industry and improve consumer food safety. This research was designed to investigate the probiotic properties of lactic acid bacteria isolated from the digestive tract of local domestic chickens in Iran. In this study, the persistence of 216 lactic acid bacteria isolates was investigated to acid and bile and 13 superior isolates were selected to be identified using the 16S rRNA gene sequencing. Afterward, the ability of 13 selected lactobacilli isolates to control foodborne pathogens was studied. The results of the 16S rRNA gene sequencing showed that all isolates belonged to the Lactobacillus species. Of the 13 isolates, 7, 3 and 3 isolates belonged to Lactobacillus reuteri, Lactobacillus crispatus and Lactobacillus salivarius,respectively. All of these isolates were able to tolerate pH= 3 for 3 hours and 0.3% bile salts. Three isolates belonging to L. salivarius were more effective to inhibit common Zoonotic bacteria. This study revealed that the in vitro favorable probiotic potential in some isolated lactobacilli from the native chicken digestive tract from Iran, introduce them as good candidates in probiotic supplements to improve food safety of consumer after conducting in vivo tests.
منابع و مأخذ:
Asghar, S., Arif, M., Nawaz, M., Muhammad, K., Ali, M.A., Ahmad, M.D. et al., (2016). Selection, characterisation and evaluation of potential probiotic Lactobacillus spp. isolated from poultry droppings. Beneficial Microbes, 7(1):35-44.
Aazami, N., Salehi Jouzani, G., Khodaei, Z., Meimandipour, A., Safari, M. and Goudarzvand, M. (2014). Characterization of some potentially probiotic Lactobacillus strains isolated from Iranian native chickens. Journal of General and Applied Microbiology, 60(6):215-521.
Blajman, J.E., Frizzo, L.S., Zbrun, M.V., Astesana, D.M., Fusari, M.L., Soto, L.P. et al. (2014). Probiotics and broiler growth performance: a meta-analysis of randomised controlled trials. British Poultry Science, 55(4):483-94.
Bintsis, T. (2017).Foodborne pathogens. AIMS Microbiol, 3: 529–563.
Callaway, T.R. and Ricke, S.C. (2012) Direct-fed microbials and prebiotics for animals: science and mechanisms of action. New York: Springer.
Casas, I.A. and Dobrogosz, W.J. (2000). Validation of probiotic concept: Lactobacillus reuteri confers broad-spectrum protection against disease in humans and animals. Microbial Ecology in Healt and Disease, 12(4): 247–285.
Casey, P.G., Casey, G.D., Gardiner, G.E., Tangney, M., Stanton, C., Ross, R.P. et al. (2004). Isolation and characterization of anti-Salmonella lactic acid bacteria from the porcine gastrointestinal tract. Letters in Applied Microbiology, 39(5):431-8.
De Vuyst, L., Falony, G. and Leroy, F. (2008). Probiotics in fermented sausages. Meat Science, 80(1):75-78.
Dobrogosz, W.J. and Lindgren, S.E. (1995). Method for determining the presence of an antibiotic produced by Lactobacillus reuteri. Biotechnology Advances, 13(4): 741.
Ehrmann, M.A., Kurzak, P., Bauer, J. and Vogel, R.F. (2002). Characterization of lactobacilli towards their use as probiotic adjuncts in poultry. Journal of Applied Microbiology, 92(5):966-975.
Erkkilä, S. and Petäjä, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Science, 55(3): 297-300.
Garriga, M., Pascual, M., Monfort, J.M. and Hugas, M. (1998). Selection of lactobacilli for chicken probiotic adjuncts. Journal of Applied Microbiology, 84(1): 125-32.
Herve DT, Kumar G. (2017). Prevalence of Staphylococcus aureus in retail chicken meat samples in Jalandhar, Punjab. Research Journal of Pharmacy and Technology,10(1): 1-5.
Kim, J.I., Janay Young, A., Nereus, W., Gunther, I.V. and Jung-Lim, L. (2014). Inhibition of Salmonella by bacteriocin-producing lactic acid bacteria derived from U.S. kimchi and broiler chicken. Journal of Food Safety, 35(1): 1-12.
Kizerwetter-Świda, M. and Binek, M. (2016). Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens. Polish Journal of Veterinary Sciences, 19(1):15-20
Kumar, A. and Kumar, D. (2015). Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe, 33: 117-123.
Lane, D.J. (1991).16S/23S rRNA Sequencing. In: Stackebrandt, E. and Goodfellow, M., Eds. Nucleic Acid Techniques in Bacterial Systematic. John Wiley and Sons: New York, 115-175.
Lin, J., Sahin, O., Michel, L.O. and Zhang, Q. (2003) Critical role of multidrug efflux pump CmeABC in bile resistance and in vivo colonization of Campylobacter jejuni. Infection and Immunity, 71(8): 4250-4259.
McDonald, I.R., Kenna, E.M. and Murrell, J.C. (1995). Detection of methanotrophic bacteria in environmental samples with the PCR. Applied and Environmental Microbiology, 61(1): 116–121.
Park Y. H., Hamidon F., Rajangan C., Soh K. P., Gan C. Y., Lim T. S., et al. (2016). Application of probiotics for the production of safe and high-quality poultry meat. Korean Journal of Food Science and Animal Resources, 36 567–576.
Prasad, J., Gill, H., Smart, J. and Gopal, P.K. (1998). Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotics. International Dairy Journal, 8(12): 993-1002.
Reuter, G. (2001). The Lactobacillus and Bifidobacterium Microflora of the human intestine. Composition and succession. Current Issues in Intestinal Microbiology, 2(2): 43-53.
Royan, M., Alaie Kordghashlaghi, H., Afraz, F., Hashemi, M., Vahidi, S.M.F. and Seighalani, R. (2018). Screening Lactobacilli Isolates from Northern Iran Backyard Chickens as Bio-control Strategy against Salmonella Enteritidis and Salmonella Typhimurium. KafKas Universitesi Veteriner Fakultesi Dergis, 24(3): 423-430.
Rubio, R., Jofré, A., Martín, B., Aymerich, T. and Garriga, M. (2014). Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages. Food Microbiology, 38:303-311.
Saarela, M., Mogensen, G., Fonden, R., Matto, J. and Mattila-Sandholm. (2000). T. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84(3): 197-215.
Sahadeva, R.P.K., Leong, S.F., Chua, K.H., Tan, G.H., Chan, H.Y., Tong, E.V. et al. (2011). Survival of commercial probiotic strains to pH and bile. International Food Research Journal, 18(4): 1515-1522.
Sanders, M.E. (2008) Probiotics: definition, sources, selection and uses. Clinical Infectious Diseases, 46(2): 58- 61.
Shokryazdan, P., Sieo, C.C., Kalavathy, R., Liang, J.B., Alitheen, N.B., Faseleh Jahromi, M. et al. (2014). Probiotic Potential of Lactobacillus Strains with Antimicrobial Activity against Some Human Pathogenic Strains. BioMed Research International, 2014:1–16
Tour´e, R., Kheadr, E., Lacroix, C., Moroni, O. and Fliss, I. (2003). Production of antibacterial substances by bifidobacterial isolates from infant stool active against Listeria monocytogenes. Journal of Applied Microbiology, 95(5):1058-1069.
Vizoso-Pinto, M.G., Franz, C., Schillinger, U. and Holzapfel, W.H. (2006). Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. International Journal of Food Microbiology, 109(3):205-214.
Valeur, N., Engel, P., Carbajal, P., Connolly, E. and Ladefoged, E. (2004). Colonization and immunomodulation by Lactobacillus reuteri ATCC 55730 in the human gastrointestinal tract. Applied and Environmental Microbiology, 70(2):1176-81.
Vernazza, L., Gibson, G.R. and Rastall, R.A. (2006).Carbohydrate Preference, Acid Tolerance and Bile Tolerance in Five Strains of Bifidobacterium. Journal of Applied Microbiology, 100(4):846-53.
Wolf, B.W., Garleb, K.A., Ataya, D.G. and Casas, I.A. (1995). Safety and tolerance of Lactobacillus reuteri in healthy adult subjects. Microbial Ecology Healt and Disease, 8(2):41-50.
Xanthopoulos, V., Litopoulou-Tzanetaki, E. and Tzanetakis, N. (2000). Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts. Food Microbiology, 17(2): 205-215.
Yamazaki, M., Ohtsu, H., Yakabe, Y., Kishima, M. and Abe, H. (2012). In vitro screening of lactobacilli isolated from chicken excreta to control Salmonella Enteritidis and Typhimurium. British Poultry Science, 53(2): 183-189.
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Asghar, S., Arif, M., Nawaz, M., Muhammad, K., Ali, M.A., Ahmad, M.D. et al., (2016). Selection, characterisation and evaluation of potential probiotic Lactobacillus spp. isolated from poultry droppings. Beneficial Microbes, 7(1):35-44.
Aazami, N., Salehi Jouzani, G., Khodaei, Z., Meimandipour, A., Safari, M. and Goudarzvand, M. (2014). Characterization of some potentially probiotic Lactobacillus strains isolated from Iranian native chickens. Journal of General and Applied Microbiology, 60(6):215-521.
Blajman, J.E., Frizzo, L.S., Zbrun, M.V., Astesana, D.M., Fusari, M.L., Soto, L.P. et al. (2014). Probiotics and broiler growth performance: a meta-analysis of randomised controlled trials. British Poultry Science, 55(4):483-94.
Bintsis, T. (2017).Foodborne pathogens. AIMS Microbiol, 3: 529–563.
Callaway, T.R. and Ricke, S.C. (2012) Direct-fed microbials and prebiotics for animals: science and mechanisms of action. New York: Springer.
Casas, I.A. and Dobrogosz, W.J. (2000). Validation of probiotic concept: Lactobacillus reuteri confers broad-spectrum protection against disease in humans and animals. Microbial Ecology in Healt and Disease, 12(4): 247–285.
Casey, P.G., Casey, G.D., Gardiner, G.E., Tangney, M., Stanton, C., Ross, R.P. et al. (2004). Isolation and characterization of anti-Salmonella lactic acid bacteria from the porcine gastrointestinal tract. Letters in Applied Microbiology, 39(5):431-8.
De Vuyst, L., Falony, G. and Leroy, F. (2008). Probiotics in fermented sausages. Meat Science, 80(1):75-78.
Dobrogosz, W.J. and Lindgren, S.E. (1995). Method for determining the presence of an antibiotic produced by Lactobacillus reuteri. Biotechnology Advances, 13(4): 741.
Ehrmann, M.A., Kurzak, P., Bauer, J. and Vogel, R.F. (2002). Characterization of lactobacilli towards their use as probiotic adjuncts in poultry. Journal of Applied Microbiology, 92(5):966-975.
Erkkilä, S. and Petäjä, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Science, 55(3): 297-300.
Garriga, M., Pascual, M., Monfort, J.M. and Hugas, M. (1998). Selection of lactobacilli for chicken probiotic adjuncts. Journal of Applied Microbiology, 84(1): 125-32.
Herve DT, Kumar G. (2017). Prevalence of Staphylococcus aureus in retail chicken meat samples in Jalandhar, Punjab. Research Journal of Pharmacy and Technology,10(1): 1-5.
Kim, J.I., Janay Young, A., Nereus, W., Gunther, I.V. and Jung-Lim, L. (2014). Inhibition of Salmonella by bacteriocin-producing lactic acid bacteria derived from U.S. kimchi and broiler chicken. Journal of Food Safety, 35(1): 1-12.
Kizerwetter-Świda, M. and Binek, M. (2016). Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens. Polish Journal of Veterinary Sciences, 19(1):15-20
Kumar, A. and Kumar, D. (2015). Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe, 33: 117-123.
Lane, D.J. (1991).16S/23S rRNA Sequencing. In: Stackebrandt, E. and Goodfellow, M., Eds. Nucleic Acid Techniques in Bacterial Systematic. John Wiley and Sons: New York, 115-175.
Lin, J., Sahin, O., Michel, L.O. and Zhang, Q. (2003) Critical role of multidrug efflux pump CmeABC in bile resistance and in vivo colonization of Campylobacter jejuni. Infection and Immunity, 71(8): 4250-4259.
McDonald, I.R., Kenna, E.M. and Murrell, J.C. (1995). Detection of methanotrophic bacteria in environmental samples with the PCR. Applied and Environmental Microbiology, 61(1): 116–121.
Park Y. H., Hamidon F., Rajangan C., Soh K. P., Gan C. Y., Lim T. S., et al. (2016). Application of probiotics for the production of safe and high-quality poultry meat. Korean Journal of Food Science and Animal Resources, 36 567–576.
Prasad, J., Gill, H., Smart, J. and Gopal, P.K. (1998). Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotics. International Dairy Journal, 8(12): 993-1002.
Reuter, G. (2001). The Lactobacillus and Bifidobacterium Microflora of the human intestine. Composition and succession. Current Issues in Intestinal Microbiology, 2(2): 43-53.
Royan, M., Alaie Kordghashlaghi, H., Afraz, F., Hashemi, M., Vahidi, S.M.F. and Seighalani, R. (2018). Screening Lactobacilli Isolates from Northern Iran Backyard Chickens as Bio-control Strategy against Salmonella Enteritidis and Salmonella Typhimurium. KafKas Universitesi Veteriner Fakultesi Dergis, 24(3): 423-430.
Rubio, R., Jofré, A., Martín, B., Aymerich, T. and Garriga, M. (2014). Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages. Food Microbiology, 38:303-311.
Saarela, M., Mogensen, G., Fonden, R., Matto, J. and Mattila-Sandholm. (2000). T. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84(3): 197-215.
Sahadeva, R.P.K., Leong, S.F., Chua, K.H., Tan, G.H., Chan, H.Y., Tong, E.V. et al. (2011). Survival of commercial probiotic strains to pH and bile. International Food Research Journal, 18(4): 1515-1522.
Sanders, M.E. (2008) Probiotics: definition, sources, selection and uses. Clinical Infectious Diseases, 46(2): 58- 61.
Shokryazdan, P., Sieo, C.C., Kalavathy, R., Liang, J.B., Alitheen, N.B., Faseleh Jahromi, M. et al. (2014). Probiotic Potential of Lactobacillus Strains with Antimicrobial Activity against Some Human Pathogenic Strains. BioMed Research International, 2014:1–16
Tour´e, R., Kheadr, E., Lacroix, C., Moroni, O. and Fliss, I. (2003). Production of antibacterial substances by bifidobacterial isolates from infant stool active against Listeria monocytogenes. Journal of Applied Microbiology, 95(5):1058-1069.
Vizoso-Pinto, M.G., Franz, C., Schillinger, U. and Holzapfel, W.H. (2006). Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. International Journal of Food Microbiology, 109(3):205-214.
Valeur, N., Engel, P., Carbajal, P., Connolly, E. and Ladefoged, E. (2004). Colonization and immunomodulation by Lactobacillus reuteri ATCC 55730 in the human gastrointestinal tract. Applied and Environmental Microbiology, 70(2):1176-81.
Vernazza, L., Gibson, G.R. and Rastall, R.A. (2006).Carbohydrate Preference, Acid Tolerance and Bile Tolerance in Five Strains of Bifidobacterium. Journal of Applied Microbiology, 100(4):846-53.
Wolf, B.W., Garleb, K.A., Ataya, D.G. and Casas, I.A. (1995). Safety and tolerance of Lactobacillus reuteri in healthy adult subjects. Microbial Ecology Healt and Disease, 8(2):41-50.
Xanthopoulos, V., Litopoulou-Tzanetaki, E. and Tzanetakis, N. (2000). Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts. Food Microbiology, 17(2): 205-215.
Yamazaki, M., Ohtsu, H., Yakabe, Y., Kishima, M. and Abe, H. (2012). In vitro screening of lactobacilli isolated from chicken excreta to control Salmonella Enteritidis and Typhimurium. British Poultry Science, 53(2): 183-189.
