title: Assessment of probiotic properties in lactic acid bacteria isolated from wine.
abstract: Probiotic properties are highly strain-dependent but rarely studied in enological lactic acid bacteria (LAB). In this study, the probiotic features of 11 strains of Lactobacillus spp., Pediococcus spp., and Oenococcus oeni, including saliva and acid resistance, bile tolerance and exopolysaccharides' production, were investigated. The assays included two probiotic reference strains (Lactobacillus plantarum CLC 17 and Lactobacillus fermentum CECT5716). The Lactobacillus and Pediococcus strains showed high resistance to lysozyme (>80% resistance to 100 mg/L of lysozyme under conditions simulating the in vivo dilution by saliva) and were capable of surviving at low pH values (pH 1.8) and bile salts, suggesting good adaptation of the wine strains to gastrointestinal conditions. The ability of the strains to adhere to the intestinal mucosa and the inhibition of the adhesion of Escherichia coli to human intestinal cells were also evaluated. Adhesion levels of enological LAB to Caco-2 cells varied from 0.37% to 12.2%, depending on the strain. In particular, Pediococcus pentosaceus CIAL-86 showed a high percentage of adhesion to intestinal cells (>12%), even higher than that shown by the probiotic reference strains, and a high anti-adhesion activity against E. coli CIAL-153 (>30%), all of which support this wine LAB strain as a potential probiotic.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Almudena
authors.initials: A
authors.lastname: García-Ruiz
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain. Electronic address: d.g.dellano@csic.es.
authors.forename: Dolores
authors.initials: D
authors.lastname: González de Llano
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Adelaida
authors.initials: A
authors.lastname: Esteban-Fernández
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Teresa
authors.initials: T
authors.lastname: Requena
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Begoña
authors.initials: B
authors.lastname: Bartolomé
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: M Victoria
authors.initials: MV
authors.lastname: Moreno-Arribas
mesh_terms: D001419:Bacteria / Q000145:classification / Q000187:drug effects / Q000302:isolation & purification* / Q000378:metabolism; D001422:Bacterial Adhesion; D001647:Bile Acids and Salts / Q000494:pharmacology; D018938:Caco-2 Cells; D006801:Humans; D007422:Intestines / Q000382:microbiology*; D019344:Lactic Acid / Q000378:metabolism; D050296:Microbial Viability; D019936:Probiotics / Q000737:chemistry*; D014920:Wine / Q000382:microbiology*
chemical_list: D001647:Bile Acids and Salts; D019344:Lactic Acid
keywords: Lactic acid bacteria; Probiotic; Wine