Development of Thermotolerant Lactobacilli Cultures with Improved Probiotic Properties Using Adaptive Laboratory Evolution Method.

Jyothna, Bommasamudram and Pradeep, Kumar and Sonal, Kapur and Deepak, Sharma and Somashekar, D. (2022) Development of Thermotolerant Lactobacilli Cultures with Improved Probiotic Properties Using Adaptive Laboratory Evolution Method. Probiotics and Antimicrobial Proteins.

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Abstract

Probiotics play a signifcant role in functional foods. Heat stress and dehydration are the two principal mechanisms leading to inactivation and loss of probiotics viability in its production. There is a need to develop an industrial organism to withstand higher temperatures during its processing and storage. This current study aims to develop thermotolerant strains of Lactica�seibacillus casei N (N) and Lactobacillus helveticus NRRL B-4526 (H) by acclimatizing the wild-type strains to the higher temperature of 45 °C by adaptive laboratory evolution. A two-fold increase in biomass was observed in both acclimatized strains up to the 200th generation, which subsequently remained stable after 500 generations. The morphological change of these acclimatized strains was observed under scanning electron microscopy. Also, there was an increase in probiotic attrib�utes of these acclimatized strains compared to their wild-types. Among two acclimatized strains, L. casei N-45 had shown higher tolerance in the acidic pH 3.0 (89.31%), the bile of 0.3% (84.45%), simulated gastric juice (79.12%), and simulated intestinal juice (73.86%). There was also an increase in salt tolerance (NaCl), radical scavenging activity, autoaggregation, coaggregation, and hydrophobicity of these adapted strains. The total protein profling using 2D gel electrophoresis reveals the diferences in protein expressions between wild-type and acclimatized strains. Specifc protein spots from acclimatized strains of H-45 and N-45 were further subjected to MALDI-TOF MS/MS. Some of the identifed proteins were recognized to play a role in RNA chaperones and protein synthesis during stress conditions.

Item Type:	Article
Uncontrolled Keywords:	Probiotics · Adaptive laboratory evolution · Probiotic properties · Survivability · 2D gel electrophoresis
Subjects:	600 Technology > 08 Food technology > 09 Food Microbiology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2022 11:27
Last Modified:	13 Sep 2022 11:27
URI:	http://ir.cftri.res.in/id/eprint/15752

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