Characterization and evaluation of probiotic strains isolated from traditional fermented indian food

Abstract

Traditional fermented foods are an ideal source of novel probiotic newlineisolates that are known to have significant therapeutic benefits and play a vital newlinerole in providing an ambient immune response in the gut. The present study is newlineaimed to investigate the microbiological composition, immune-modulatory, newlineanti-oxidant, anti-inflammatory, and anti-proliferative properties of Bhaati newlinejaanr (BJ), an ethnic fermented rice beverage popularly consumed in newlinesub-Himalayan regions. The anti-cancer potential of BJ extract was investigated newlineon colon adenocarcinoma cell lines (HT29 and SW480) by MTT assays and the newlineresults demonstrated significant inhibition of cancer cell proliferation. The newlinemicrobial diversity determined by high throughput next-generation sequencing newlinerevealed the predominance of Lactobacillus (94.342%) species. newlineTo investigate the transcriptome level changes, mRNA and protein newlineexpression levels were determined using real-time quantitative PCR reaction newlineand enzyme-linked immunosorbent assay. BJ extract suppressed the newlineLPS-mediated inflammation in HT29 and SW480 cells, as indicated by newlinedecreased NO production and iNOS gene expression. Finally, the incubation newlineof the RAW 264.7 murine macrophages with BJ extract post-LPS stimulation newlinedepicted a decrease in the mRNA and protein expression levels of cox-2, tnf- newlineand#120572;, IL-1and#120573;, and IL-6. newline