title: In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain.
abstract: Lactobacillus kefiranofaciens XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied extensively, viz., acid and bile salt tolerances, cell surface hydrophobicity and autoaggregation, the modulation of gut microbiota, and the distribution and colonization of XL10 in the mouse intestinal tract after oral administration. XL10 could survive 3-h incubation at pH 3.5 and exhibited cell surface hydrophobicity of ∼79.9% and autoaggregation of ∼27.8%. After continuous oral administration of XL10 for 2 weeks, the Bifidobacteriaceae family increased, accompanied by an observable decline in Proteobacteria phyla in the tested mice. Butyrivibrio and Pseudobutyrivibrio, recognized as butyric acid-producing bacteria, could also be detected at day 7 and day 14, respectively. The most abundant community in the mouse gut had formed by day 14. Additionally, we found that XL10 successfully adhered to the mucous tissue and colonized the ileum of the mice based on fluorescence imaging, flow cytometry, and qPCR. Our results suggested that XL10 has excellent probiotic properties and represents an alternative for exploitation in the development of novel functional foods.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China.
authors.forename: Zhuqing
authors.initials: Z
authors.lastname: Xing
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Tang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China.
authors.forename: Weitao
authors.initials: W
authors.lastname: Geng
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China.
authors.forename: Yongna
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China. ypwang40@163.com.
authors.forename: Yanping
authors.initials: Y
authors.lastname: Wang
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000187:drug effects* / Q000235:genetics / Q000254:growth & development; D001422:Bacterial Adhesion; D001647:Bile Acids and Salts / Q000494:pharmacology; D002523:Edible Grain / Q000382:microbiology; D000069196:Gastrointestinal Microbiome / Q000187:drug effects* / Q000235:genetics; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007422:Intestines / Q000187:drug effects* / Q000382:microbiology / Q000502:physiology; D000070716:Kefir / Q000382:microbiology*; D007778:Lactobacillus / Q000502:physiology*; D008297:Male; D051379:Mice; D008807:Mice, Inbred BALB C; D010802:Phylogeny; D019936:Probiotics / Q000494:pharmacology*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013499:Surface Properties
chemical_list: D001647:Bile Acids and Salts; D012336:RNA, Ribosomal, 16S
keywords: Acid and bile salt tolerances; Cell surface hydrophobicity and autoaggregation; Distribution and colonization; Modulation of gut microbiota; Probiotic