Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products
Lactic acid bacteria (LAB) possess safety and preservative functions, particularly in dairy products. New LAB strains were isolated and defined from conventional dairy products for their probiotic potential and functional characteristics. The isolates were evaluated for safety (including hemolytic a...
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004081 |
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| author | Khaled Elsaadany Ahmed Noah Badr Amel Ibrahim Reham Madian Jianquan Kan Muying Du Sameh Awad |
| author_facet | Khaled Elsaadany Ahmed Noah Badr Amel Ibrahim Reham Madian Jianquan Kan Muying Du Sameh Awad |
| author_sort | Khaled Elsaadany |
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| description | Lactic acid bacteria (LAB) possess safety and preservative functions, particularly in dairy products. New LAB strains were isolated and defined from conventional dairy products for their probiotic potential and functional characteristics. The isolates were evaluated for safety (including hemolytic activity and antibiotic sensitivity), tolerance to simulated gastric conditions, and adhesion to intestinal epithelial cells. Upon these results, two strains were selected for 16S rDNA identification and bacteriocin gene presence concerning their activities, namely Limosilactobacillus fermentum DMCR 309 and DMCR 316. The results indicate their probiotic potential and show marked anti-mycotic and anti-mycotoxigenic activities, low pathogenicity, high acid generation, and outstanding gastrointestinal tolerance. Cytotoxicity and antibacterial activity against pathogens and toxigenic fungi were assessed in cell-free supernatant solutions (CFSS). Strain DMCR 316 bound 39.5–44.4 % of aflatoxins and 77 % of OCA, and DMCR 309 bound 30–34 % of aflatoxins and 71 % of OCA. Especially strain DMCR 316 showed a total (100 %) OCA reduction and outstanding suppression of ochratoxin-producing fungus (87.08–88.3 %). Strong attachment to intestinal cells and minimal toxicity of both strains indicate their fit for functional foods and food safety uses. Due to their antimicrobial and mycotoxin-reduction activities, these strains have potential applications in dairy preservation, probiotic formulations, and biocontrol measures in food industries. Further, in vivo studies are required to validate their functional efficacy, safety, and colonization dynamics under physiological conditions. |
| format | Article |
| id | doaj-art-b0d55c3fcd234df7924c7d2ef36f9555 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b0d55c3fcd234df7924c7d2ef36f95552025-08-20T03:50:07ZengElsevierApplied Food Research2772-50222025-12-015210110010.1016/j.afres.2025.101100Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy productsKhaled Elsaadany0Ahmed Noah Badr1Amel Ibrahim2Reham Madian3Jianquan Kan4Muying Du5Sameh Awad6Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, EgyptDepartment of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt; Corresponding author.Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, EgyptDepartment of Genetics, Faculty of Agriculture, Alexandria University, EgyptCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR ChinaDepartment of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, EgyptLactic acid bacteria (LAB) possess safety and preservative functions, particularly in dairy products. New LAB strains were isolated and defined from conventional dairy products for their probiotic potential and functional characteristics. The isolates were evaluated for safety (including hemolytic activity and antibiotic sensitivity), tolerance to simulated gastric conditions, and adhesion to intestinal epithelial cells. Upon these results, two strains were selected for 16S rDNA identification and bacteriocin gene presence concerning their activities, namely Limosilactobacillus fermentum DMCR 309 and DMCR 316. The results indicate their probiotic potential and show marked anti-mycotic and anti-mycotoxigenic activities, low pathogenicity, high acid generation, and outstanding gastrointestinal tolerance. Cytotoxicity and antibacterial activity against pathogens and toxigenic fungi were assessed in cell-free supernatant solutions (CFSS). Strain DMCR 316 bound 39.5–44.4 % of aflatoxins and 77 % of OCA, and DMCR 309 bound 30–34 % of aflatoxins and 71 % of OCA. Especially strain DMCR 316 showed a total (100 %) OCA reduction and outstanding suppression of ochratoxin-producing fungus (87.08–88.3 %). Strong attachment to intestinal cells and minimal toxicity of both strains indicate their fit for functional foods and food safety uses. Due to their antimicrobial and mycotoxin-reduction activities, these strains have potential applications in dairy preservation, probiotic formulations, and biocontrol measures in food industries. Further, in vivo studies are required to validate their functional efficacy, safety, and colonization dynamics under physiological conditions.http://www.sciencedirect.com/science/article/pii/S2772502225004081Limosilactobacillus fermentumNeoteric probioticsAnti-mycotoxigenic activityCell-free supernatantAflatoxinsOchratoxin |
| spellingShingle | Khaled Elsaadany Ahmed Noah Badr Amel Ibrahim Reham Madian Jianquan Kan Muying Du Sameh Awad Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products Applied Food Research Limosilactobacillus fermentum Neoteric probiotics Anti-mycotoxigenic activity Cell-free supernatant Aflatoxins Ochratoxin |
| title | Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products |
| title_full | Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products |
| title_fullStr | Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products |
| title_full_unstemmed | Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products |
| title_short | Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products |
| title_sort | safety probiotic potential and mycotoxin reduction efficacy of limosilactobacillus fermentum isolated from traditional dairy products |
| topic | Limosilactobacillus fermentum Neoteric probiotics Anti-mycotoxigenic activity Cell-free supernatant Aflatoxins Ochratoxin |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004081 |
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