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Publishing Language: Chinese | Open Access

Probiotic Characteristics of Human-Residential Bifidobacterium longum subsp. longum Strains

Mingfang WANG1 Lilan CHEN1Xueling ZHANG1Fengwei TIAN2Yongqing NI1 ( )
Food College, Shihezi University, Shihezi 832003, China
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Abstract

This study was conducted to isolate and identify Bifidobacterium from the feces of Kazakh school-age children in Yining, Xinjiang and evaluate the in vitro probiotic characteristics of B. longum subsp. longum isolates. By groEL gene sequencing and repetitive element sequence-based polymerase chain reaction (rep-PCR) fingerprinting, 416 Bifidobacterium strains were identified to belong to B. longum, B. bifidum, B. pseudocatenulatum, B. catenulatum and B. breve. According to the fingerprints of B. longum subsp. longum, 27 genotypes showed genetic differences between individual strains and the coexistence of multiple strains in the gut was found. The in vitro experimental results showed that out of 27 representative strains, strains 2B3-21, 1B23-11, 2B33-3, and 1B68-16 were optimal in acid and bile salt tolerance, strains 1B68-16, 2B13-5, 2B33-3, and 1B39-2 had broad-spectrum antibacterial properties, and strains 1B38-1, 2B33-3, 1B68-16, and 2B13-28 showed a strong antioxidant capacity. Considering the antibiotic resistance of all strains and their ability to utilize plant-derived glycans, strains 1B38-1 and 2B13-28 were selected to assess their in vivo probiotic potentials. This study may lay the foundation for the development of excellent probiotics and related products for populations from specific areas.

CLC number: Q938 Document code: A Article ID: 1002-6630(2024)02-0155-08

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Food Science
Pages 155-162

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Cite this article:
WANG M, CHEN L, ZHANG X, et al. Probiotic Characteristics of Human-Residential Bifidobacterium longum subsp. longum Strains. Food Science, 2024, 45(2): 155-162. https://doi.org/10.7506/spkx1002-6630-20230408-068

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Received: 08 April 2023
Published: 25 January 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).