جداسازی و شناسایی بیوشیمیایی و مولکولی لاکتوباسیلوس ها از لبنیات سنتی روستاهای استان فارس و بررسی پتانسیل پروبیوتیکی آنها

نویسندگان
ندا زمانی 1
عباس اخوان سپهی 2
محمد رضا فاضلی 3
فرید شریعتمداری 4
1 دانشجوی دکتری، گروه میکروبیولوژی، دانشکده علوم زیستی، دانشگاه آزاد اسلامی واحد تهران شمال، تهران ایران
2 استاد، گروه میکروبیولوژی، دانشکده علوم زیستی، دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران
3 استاد، گروه کنترل دارو و غذا، دانشکده داروسازی، دانشگاه علوم پزشکی تهران، تهران، ایران
4 استاد، گروه علوم دامی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
10.52547/fsct.19.123.41
چکیده
لاکتوباسیلوس ها شناخته شده ترین سویه های دارای خواص پروبیوتیکی می باشند که اثر به سزایی در ارتقا سلامت دستگاه گوارش دارند. هدف از این مطالعه، جداسازی و بررسی خواص پروبیوتیکی لاکتوباسیلوس های بومی موجود در لبنیات استان فارس می باشد. از نمونه های لبنیات، باسیل های گرم مثبت و کاتالاز منفی جداسازی و توسط روش های شیمیایی بررسی شدند. برای ارزیابی خواص پروبیوتیکی جدایه ها، میزان رشد آنها درpH های مختلف اسیدی و قلیایی، غلظت های مختلف نمک صفراوی و نمک NaCl مورد سنجش قرار گرفت. فعالیت ضد میکروبی جدایه ها بر روی باکتری های پاتوژن با روش چاهک گذاری بررسی و همچنین تست حساسیت به آنتی بیوتیک های رایج با روش دیسک دیفیوژن انجام شد. سویه های بهینه، توسط توالی یابی ژن16S rRNA از لحاظ مولکولی شناسایی شدند. از مجموع 36 سویه­ی گرم مثبت و کاتالاز منفی 10 سویه از نظر بیوشیمیایی شبیه به لاکتوباسیلوس ها بودند که 5 سویه­ توانایی رشد در pH 3تا9 و غلظت­های مختلف نمک صفراوی و نمک NaCl را داشتند. این باکتری­ها دارای فعالیت ضد میکروبی علیه پاتوژن­های متداول بوده و در برابر آنتی بیوتیک­های کلیندامایسین، آمپی سیلین، اریترومایسین و تتراسایکلین مقاوم بودند. سویه­ی M3 و Y4 دارای خواص پروبیوتیکی بهتری بودند. ارزیابی مولکولی نشان داد این دو سویه به ترتیب دارای شباهت 100 % و 99.98 % با سویه های لاکتوباسیلوس برویس و لاکتوباسیلوس کازئی هستند. در نتیجه مشخص شد که این دو سویه لاکتوباسیلوس با خواص پروبیوتیکی تایید شده در لبنیات سنتی استان فارس موجود هستند که می توان از آنها در صنایع غذایی لبنی و جهت ارتقا کیفیت غذای دام و طیور استفاده کرد.
کلیدواژه‌ها
پروبیوتیک
لاکتوباسیلوس
جداسازی
16s rRNA

موضوعات

عنوان مقاله English

Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential

نویسندگان English

Neda Zamani 1
Abbas Akhavan Sepahi 2
Mohammad Reza Fazeli 3
Farid Shariatmadari 4
1 Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University, North Tehran Branch,Tehran, Iran
2 Professor, Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University, North Tehran Branch, Tehran, Iran
3 Professor, Department of Drug and Food Control, School of Pharmacy, Drug Quality Assurance Research Center, Research Institute of Pharmaceutical Sciences, Tehran University of Medical Sciences, Tehran, Iran
4 Professor, Department of Animal Sciences, School of Agriculture., Tarbiat modares University, Tehran, Iran
چکیده English

Lactobacilli are the most well-known strains with probiotic properties that have a great effect on promoting gastrointestinal health. The purpose of this study was to isolate and evaluate the probiotic properties of local Lactobacillus in dairy products in Fars province. Gram-positive and catalase-negative bacilli were isolated and analyzed from dairy samples by chemical methods. To evaluate the probiotic properties of the isolates, their growth rate was measured at different acidic and alkaline pHs, different concentrations of bile salt and NaCl salt. The antimicrobial activity of the isolates on pathogenic bacteria was investigated by agar well diffusion method and also susceptibility testing to common antibiotics was performed by disk diffusion method. Optimal strains were identified molecularly by 16 S rRNA gene sequencing. Out of 36 gram-positive and catalase-negative strains, 10 strains were biochemically similar to Lactobacilli that 5 strains being able to grow at pH 3 to 9 and different concentrations of bile salt and NaCl salt. These bacteria had antimicrobial activity against common pathogens and were resistant to the antibiotics Clindamycin, Ampicillin, Erythromycin, and Tetracycline. Strains M3 and Y4 had better probiotic properties. Molecular evaluation showed that these two strains are 100% and 99.98% similar to Lactobacillus brevis and Lactobacillus casei strains, respectively. As a result, it was found that these two strains of Lactobacillus with approved probiotic properties are available in traditional dairy products in Fars province, which can be used in the dairy food industry to improve the quality of livestock and poultry feed.

کلیدواژه‌ها English

Probiotic
Lactobacillus
Isolation
16s rRNA
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