Adhesion Properties of Probiotic Lactobacillus Strains Isolated from Tunisian Sheep and Goat Milk

Authors
I. Mahmoudi 1
O. Ben Moussa 1
T. E. Khaldi 2
M. Kebouchi 2
C. Soligot-Hognon 2
Y. Leroux 2
M. Hassouna 1
1 Research Unit "Bioconservation and Valorization of Agro-Food Products" (UR 13AGR 02), School of Food Industries of Tunis (ESIAT), 58 Avenue Alain Savary, 1003 El Khadhra, Tunis, Tunisia.
2 University of Lorraine, Research Unit "Animal and Functionalities of Animal Products" (URAFPA), Team "Proteolysis & Biofunctionalities of Proteins & Peptides" (PB2P), Vandœuvre-les-Nancy, F-54506, France.
Abstract
Four hundred strains isolated from Tunisian sheep and goat raw milks were initially screened for their ability to survive the GastroIntestinal Tract (GIT). Forty-three among the four hundred bacteria were resistant to pepsin, pH 2, pancreatin and bile salts at 0.3%, even after 5 hours of incubation. Identification using 16S rRNA gene sequencing was established and we obtained as a species Lactobacillus plantarum (29 isolates from sheep milk and 11 from goat milk) and Lactobacillus pentosus (2 isolates from sheep milk and 1 from goat milk). We showed the ability for auto-aggregation and/or hydrophobicity properties. Finally, both M63 and C78 strains showed an important level of adhesion to three intestinal epithelial cells Caco-2 TC7, HT29-MTX, and HT29-CL.16E. Taken together, these properties allow the lactobacilli strains to be considered promising beneficial strains for developing functional foods for consumers.

Keywords

Subjects

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Journal of Agricultural Science and Technology
Volume 21, Issue 3
May and June 2019
Pages 587-600