Lactobacillus Brevis Strains from Fermented Aloe Vera Survive Gastroduodenal Environment and Suppress Common Food Borne Enteropathogens

Overview

Journal PLoS One

Specialties General Medicine
Science

Date 2014 Mar 7

PMID 24598940

Citations 6

Authors

Young-Wook Kim

Young-Ju Jeong

Ah-Young Kim

Hyun-Hee Son

Jong-Am Lee

Cheong-Hwan Jung

Chae-Hyun Kim

Jaeman Kim

Affiliations

Soon will be listed here.

Abstract

Five novel Lactobacillus brevis strains were isolated from naturally fermented Aloe vera leaf flesh. Each strain was identified by Random Amplified Polymorphic DNA (RAPD) analysis and 16S rRNA sequence comparison. These strains were highly tolerant to acid, surviving in pH2.5 for up to 4 hours, and resistant to 5% bile salts at 37°C for 18 hours. Due to its tolerance to acid and bile salts, one strain passed through the gastric barrier and colonised the intestine after oral administration. All five strains inhibited the growth of many harmful enteropathogens without restraining most of normal commensals in the gut and hence named POAL (Probiotics Originating from Aloe Leaf) strains. Additionally, each strain exhibited discriminative resistance to a wide range of antibiotics. The L. brevis POAL strains, moreover, expressed high levels of the glutamate decarboxylase (GAD) gene which produces a beneficial neurotransmitter, γ-aminobutyric acid (GABA). These characteristics in all suggest that the novel L. brevis strains should be considered as potential food additives and resources for pharmaceutical research.

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