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Publishing Language: Chinese | Open Access

Prebiotic Properties and High-Density Culture of Bifidobacterium longum B2-01, a Strain Isolated from the Intestinal Tract of Infants

Yunyan PENG Shuying ZHONGDongmei LIUXilin XU ( )
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
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Abstract

In this study, a Lactobacillus strain was isolated from the feces of healthy 3-month-old infants in Guangzhou, identified and named as Bifidobacterium longum B2-01 by molecular biology, and its probiotic properties, such as in vitro antioxidant activity and hepatoprotective activity, and high-density culture were investigated. The results showed that B2-01 had a strong ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide anion, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals and to resist lipid peroxidation. At the highest concentration of 10% (V/V) in the fermentation supernatant of DMEM medium, strain B2-01 increased the survival rates of L02 cells against hydrogen peroxide damage and alcohol damage to 89.10% and 91.38%, respectively, while significantly reducing the transaminase activity in hepatocytes. The optimal conditions for high-density culture were determined as follows: yeast extract concentration 3.45%, glucose concentration 2.48%, lactose concentration 2.79%, bacteriological peptone concentration 3%, and oligogalactose concentration 2.5%. Under these conditions, the maximum viable bacterial count of 4.20 × 109 CFU/mL was observed in the fermentation broth, which was 6.45 times as high as that before optimization (7.71 × 108 CFU/mL).

CLC number: Q93 Document code: A Article ID: 1002-6630(2025)01-0028-12

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Food Science
Pages 28-39

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Cite this article:
PENG Y, ZHONG S, LIU D, et al. Prebiotic Properties and High-Density Culture of Bifidobacterium longum B2-01, a Strain Isolated from the Intestinal Tract of Infants. Food Science, 2025, 46(1): 28-39. https://doi.org/10.7506/spkx1002-6630-20230728-306

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Received: 28 July 2023
Published: 15 January 2025
© Beijing Academy of Food Sciences 2025.

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