FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (2): 151-157.doi: 10.7506/spkx1002-6630-20191104-038

• Bioengineering • Previous Articles     Next Articles

Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro

LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3. Ausnutria Dairy (China) Co. Ltd., Changsha 410200, China)
  • Online:2021-01-18 Published:2021-01-27

Abstract: Probiotic strains were isolated by the traditional lactic acid bacterial isolation procedure and the in vitro probiotic potential evaluation test and rapidly screened for potential anti-allergic activity by the in vitro hyaluronidase inhibition test. The results showed that five probiotic strains tolerant to acid and bile salt and were isolated from milk samples, which were initially identified as safe strains, and all the strains displayed high hyaluronidase inhibitory activity, which could be considered as a selection criterion for probiotic strains with anti-allergic activity. Strains L02 and L15 showed significant (P < 0.05) in vitro tolerance, cell surface characteristics and hyaluronidase inhibitory activity, indicating that they have anti-allergic probiotic potential. The strains were identified by 16S rDNA sequencing as Lactobacillus plantarum.

Key words: probiotics; hyaluronidase inhibitory activity; probiotic properties; cell surface properties; Lactobacillus plantarum

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