Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties
Probiotics have been widely explored for their potential in managing hyperuricemia. However, their isolation and identification are fundamental prerequisites for practical application. In this study, 254 lactic acid bacteria (LAB) strains were isolated from Chinese sauerkraut and screened for probio...
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MDPI AG
2025-07-01
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| author | Ming-Yang Han Wen-Yong Lou Meng-Fan Li |
| author_facet | Ming-Yang Han Wen-Yong Lou Meng-Fan Li |
| author_sort | Ming-Yang Han |
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| description | Probiotics have been widely explored for their potential in managing hyperuricemia. However, their isolation and identification are fundamental prerequisites for practical application. In this study, 254 lactic acid bacteria (LAB) strains were isolated from Chinese sauerkraut and screened for probiotic potential based on genomic and phenotypic characteristics, as well as nucleoside-degrading activity relevant to decrease serum urate. Among them, <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) F42 exhibited the highest bile salt tolerance (survivor rate: 19.46 ± 4.33%), strong adhesion to Caco-2 cells (1.89 ± 0.12%), effective nucleoside degradation (inosine: 5.46 ± 0.67 mg∙L<sup>−1</sup>∙min<sup>−1</sup>; guanosine: 3.84 ± 0.11 mg∙L<sup>−1</sup>∙min<sup>−1</sup>), and notable anti-listeria activity (inhibition zone: 6.9 ± 0.3 mm). Based on its functional profile, <i>L. plantarum</i> F42 was selected as a promising probiotic candidate for further investigation of its urate-lowering effects. This work provides a new insight into anti-hyperuricemia probiotic selection based on <i>in vitro</i> nucleoside-degrading activity. |
| format | Article |
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| institution | Kabale University |
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| spelling | doaj-art-7fee2ff4622949448f5735c114ca2b722025-08-20T03:36:27ZengMDPI AGFoods2304-81582025-07-011415269010.3390/foods14152690Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic PropertiesMing-Yang Han0Wen-Yong Lou1Meng-Fan Li2Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, ChinaLab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaFood Science School, Guangdong Pharmaceutical University, Zhongshan 528458, ChinaProbiotics have been widely explored for their potential in managing hyperuricemia. However, their isolation and identification are fundamental prerequisites for practical application. In this study, 254 lactic acid bacteria (LAB) strains were isolated from Chinese sauerkraut and screened for probiotic potential based on genomic and phenotypic characteristics, as well as nucleoside-degrading activity relevant to decrease serum urate. Among them, <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) F42 exhibited the highest bile salt tolerance (survivor rate: 19.46 ± 4.33%), strong adhesion to Caco-2 cells (1.89 ± 0.12%), effective nucleoside degradation (inosine: 5.46 ± 0.67 mg∙L<sup>−1</sup>∙min<sup>−1</sup>; guanosine: 3.84 ± 0.11 mg∙L<sup>−1</sup>∙min<sup>−1</sup>), and notable anti-listeria activity (inhibition zone: 6.9 ± 0.3 mm). Based on its functional profile, <i>L. plantarum</i> F42 was selected as a promising probiotic candidate for further investigation of its urate-lowering effects. This work provides a new insight into anti-hyperuricemia probiotic selection based on <i>in vitro</i> nucleoside-degrading activity.https://www.mdpi.com/2304-8158/14/15/2690probiotic identification<i>L. plantarum</i>hyperuricemiagenomic analysis |
| spellingShingle | Ming-Yang Han Wen-Yong Lou Meng-Fan Li Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties Foods probiotic identification <i>L. plantarum</i> hyperuricemia genomic analysis |
| title | Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties |
| title_full | Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties |
| title_fullStr | Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties |
| title_full_unstemmed | Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties |
| title_short | Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and <i>In Vitro</i> Probiotic Properties |
| title_sort | lactic acid bacteria in chinese sauerkraut its isolation and i in vitro i probiotic properties |
| topic | probiotic identification <i>L. plantarum</i> hyperuricemia genomic analysis |
| url | https://www.mdpi.com/2304-8158/14/15/2690 |
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