Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

Ksenija Uroić1, Milica Nikolić2, Blaženka Kos1*, Andreja Leboš Pavunc1, Jasna Beganović1, Jovanka Lukić2, Branko Jovčić2,3, Brankica Filipić2,4Marija Miljković2, Nataša Golić2, Ljubiša Topisirović2, Neža Čadež5, Peter Raspor5,6 and Jagoda Šušković1

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
2Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, RS-11010 Belgrade, Serbia
3Faculty of Biology, University of Belgrade, Studentski trg 3, RS-11000 Belgrade, Serbia
4Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, RS-11010 Belgrade, Serbia
5Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
6University of Primorska, Faculty of Health Sciences, Polje 42, SI-6310 Izola, Slovenia

Article history
Received November 21, 2013
Accepted April 4, 2014

Key words
probiotics, lactic acid bacteria, Caco-2 cells, HT29-MTX cells, gut-associated lymphoid tissue (GALT), immunomodulatory activity


The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB) isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS) and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT) cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk), as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for traditional cheese production under controlled conditions.

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