The Effects of Inulin on Characteristics of Lactobacillus paracasei TD3 (IBRC-M 10784) as Probiotic Bacteria in vitro

Introduction: Probiotics, as live microbial food ingredients or functional foods, are often related to health promotion and diseases prevention. The growth 􀁒􀁉􀀃􀁗􀁋􀁈􀁖􀁈􀀃􀁅􀁈􀁑􀁈􀂿􀁆􀁌􀁄􀁏􀀃􀁓􀁕􀁒􀁅􀁌􀁒􀁗􀁌􀁆􀁖􀀃􀁚􀁄􀁖􀀃􀁌􀁐􀁓􀁕􀁒􀁙􀁈􀁇􀀃􀁅􀁜􀀃􀁑􀁒􀁑􀀐􀁇􀁌􀁊􀁈􀁖􀁗􀁌􀁅􀁏􀁈􀀃􀁉􀁒􀁒􀁇􀀃􀁌􀁑􀁊􀁕􀁈􀁇􀁌􀁈􀁑􀁗􀁖􀀃􀁗􀁋􀁄􀁗􀀃􀁄􀁕􀁈􀀃􀁇􀁈􀂿􀁑􀁈􀁇􀀃􀁄􀁖􀀃􀁓􀁕􀁈􀁅􀁌􀁒􀁗􀁌􀁆􀁖􀀑􀀃􀀬􀁑􀁘􀁏􀁌􀁑􀀃􀁌􀁖􀀃􀁒􀁑􀁈􀀃 of the known prebiotics that improves the gastrointestinal health. Aim: The aim of this study was to evaluate the functional properties of Lactobacillus paracasei TD3 (IBRC-M 10784) and the effects of inulin as prebiotic on these properties in vitro. Methods: The tolerance of L. paracasei TD3 for low pH and pepsin (stomach condition), bile salt and trypsin conditions (small intestine conditions), antibiotics and pathogenic bacteria were evaluated by different methods. Results: Lactobacillus paracasei 􀀷􀀧􀀖􀀃􀁚􀁄􀁖􀀃􀁒􀁅􀁗􀁄􀁌􀁑􀁈􀁇􀀃􀁉􀁕􀁒􀁐􀀃􀀷􀁄􀁎􀀪􀁈􀁑􀁈 Company. L. paracasei TD3 was resistant to acidic pH higher than 3.5 and was tolerant to pepsin condition lower than􀀃􀀓􀀑􀀚􀀕􀀖􀀃􀂗􀁊􀀒􀁐􀀯􀀃􀁄􀁑􀁇􀀃􀁗􀁒􀀃􀁅􀁌􀁏􀁈􀀃􀁖􀁄􀁏􀁗􀁖􀀃􀂔􀀃􀀓􀀑􀀗􀀈􀀃􀁚􀀒􀁙 and tripsin condition equal to 72.32 u/g and lower. This strain was resistant to vancomycin, nalidixic acid, colistin and gentamicin while was sensitive to penicillin, streptomycin and tetracycline. L. paracasei TD3 showed antimicrobial activity against S. typhimurium, Sh. dysanteriae, 􀀶􀁋􀀑􀀃􀃀􀁈􀁛􀁑􀁈􀁕􀁌 and E. coli, respectively. Inulin promoted the growth of L. paracasei TD3 (log CFU) in different conditions and increased the antibacterial activity of L. paracasei TD3 against pathogenic bacteria without changing the tolerance of bacteria to pH and other conditions. Conclusion: L. paracasei TD3 (IBRC-M 10784) in combination with inulin can be considered as valuable strain for further investigations in human clinical studies.