Testing of the potentially probiotic lactobacilli for use in food supplements


Authors: Andrea Bilková;  František Bilka;  Hana Kiňová Sepová;  Andrea Balážová
Published in: Čes. slov. Farm., 2013; 62, 40-45
Category: Original Articles

Overview

Some lactobacilli strains are used as probiotics in food industry and in dietary supplements. Eight lactobacilli strains, originated from the stomach of the lamb and goatling, are tested for their potential use in human and/or veterinary medicine in our department. Sanguinarine is a major alkaloid of Papaveraceae suspension cultures. For its antimicrobial, antifungal, anti-plaque and anti-inflammatory properties sanguinarine found application in dental preparations. A mixture of sanguinarine with other alkaloids is used for appetite stimulation of livestock. This paper is focused on testing of selected lactobacilli sensitivity to sanguinarine, isolated from the opium poppy suspension cultures. L. reuteri KO5 demonstrated the lowest sensitivity (MIC 0.6 mg.l-1). Other less sensitive strains were L. murinus C, L. mucosae D and L. plantarum KG4 (MIC 0.3 mg.l-1). For a combination of more strains of microorganisms in one preparation it is necessary to know their ability to influence their growth and survival. To test the mutual influence of lactobacilli, the streak line method on agar plates was used. The results show that the strains L. reuteri E, L. plantarum KG1 a L. reuteri KO4m are the most suitable ones for the use in combinations.

Keywords:
Lactobacillus spp. • probiotics • food supplements • sanguinarine


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