CICC talks about bacteria丨Lactobacillus acidophilus

Lactobacillus acidophilus

Lactobacillus acidophilus

Lactobacillus acidophilus is an important microorganism in the human intestine. It has many beneficial effects and a long history of safe use [1]. It has been included in my country's "List of Bacteria that Can Be Used in Food", the European Food Safety Authority (EFSA) Qualified Presumption of Safety (QPS) list and the U.S. Food and Drug Administration (FDA) Generally Recognized as Safe (GRAS) list, and is widely used in food, feed and other fields.

This article will introduce in detail the classification history, research progress, application, domestic and foreign preservation status and characteristics of Lactobacillus acidophilus.

Category History

1900

Moro isolated a Gram-positive, non-spore-forming bacillus from infant feces and named it Bacillus acidophilus.[2,3] Moro’s description of the strain was incomplete by current taxonomic standards and the name cannot be considered a valid name.

Later researchers conducted further studies and found that the strain preserved in the Král Collection did not match the strain described in Moro's article, and the specific characteristics of the strain isolated by Moro could not be confirmed [4,5].

1920

Holland renamed the bacterium from Bacillus to Lactobacillus, but did not provide any description or reference to a previous description, nor did he propose a new name. Therefore, the name cannot be considered validly published.[6]

1923

The name Lactobacillus acidophilus was given in the first edition of Bergey's Manual, but the author information was not cited and it cannot be considered as valid publication. The second to seventh editions of Bergey's Manual all cited Holland as the author of the name, which proves that the name has been widely used but has never been validly published [7].

1970

Hansen and Mocqquot described the characteristics of the strain in detail and designated the type strain ATCC 4356 with the help of the International Conference on Systems Biology [7,8]. Lactobacillus acidophilus was formally proposed and effectively announced and included in the Approved Lists of Bacterial Names in 1980 [9].

Research progress

Lactobacillus acidophilus is one of the most important probiotics in the intestines and is closely related to the health of the host. It can regulate the flora in the intestines and inhibit the growth of pathogens. It also has the effects of improving cardiovascular diseases and inhibiting tumors.

1. In terms of gastrointestinal health

Lactobacillus acidophilus regulates the health of the digestive system by competitive exclusion, promoting the proliferation of beneficial microorganisms in the intestine, producing active metabolites, and enhancing the epithelial cell barrier. Kim et al. [10] showed that Lactobacillus acidophilus can alleviate DSS-induced colitis in mice by regulating the secretion of inflammatory-related cytokines, increasing the diversity of intestinal flora, and increasing the content of short-chain fatty acids in metabolites. Xiao et al. [11] found through clinical trials that patients with chronic diarrhea had a decreased frequency of defecation after taking heat-killed Lactobacillus acidophilus preparations, and their abdominal pain and bloating were relieved. In addition, Rana Al-Sadi [12] found through cell and animal experiments that Lactobacillus acidophilus can enhance the tight junctions of epithelial cells, improve intestinal barrier defects, and thus prevent inflammatory bowel disease.

2. In terms of inhibiting pathogenic bacteria

Lactobacillus acidophilus can inhibit pathogenic bacteria by producing active metabolites such as bacteriocins, lowering pH, and competing for adhesion sites. Qu Xiaojuan et al.'s research showed that Lactobacillus acidophilus can inhibit the adhesion of Candida albicans to oral epithelial cells, thereby reducing the infection rate of Candida albicans in the oral cavity of mice[13]. Sun Huadi[14] et al. found that Lactobacillus acidophilus has an antagonistic effect on Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus anthracis, Listeria, Bacillus subtilis, and Streptococcus agalactiae by producing bacteriocins. Sandra[15] found through in vitro studies that Lactobacillus acidophilus can produce organic acids, lower the environmental pH, and thus inhibit pathogenic bacteria.

3. In improving cardiovascular disease

The incidence of cardiovascular disease is increasing worldwide, and about one-third of the world's population dies from cardiovascular disease each year. Elevated blood cholesterol is one of the important causes of cardiovascular disease. Lactobacillus acidophilus can lower cholesterol, thereby preventing cardiovascular disease[16]. Park[17] et al. found that supplementation with Lactobacillus acidophilus can reduce the total cholesterol content in the serum of hypercholesterolemia rats and increase the content of acidic sterols in fecal metabolites. Song[18] et al. found that oral administration of Lactobacillus acidophilus can inhibit the weight gain of mice fed a high-fat diet and reduce the content of plasma low-density lipoprotein cholesterol by increasing the expression of low-density lipoprotein receptors in the liver.

4. In terms of tumor inhibition

Lactobacillus acidophilus can inhibit tumors by inducing apoptosis of tumor cells and regulating immune responses. In vitro experimental studies have shown [19] that the supernatant and cell extracts of Lactobacillus acidophilus can inhibit the proliferation of human colon cancer cells Caco-2 and promote cell apoptosis, thereby reducing the ability of cancer cells to migrate and invade. Maroof [20] showed that supplementation with Lactobacillus acidophilus can activate natural killer cells in breast cancer model mice, regulate the production of cytokines such as IFN-γ, and thus inhibit tumor growth. Chen [21] et al. found that oral administration of Lactobacillus acidophilus can delay colon tumor growth and promote cancer cell apoptosis by downregulating the expression of chemokine receptor CXCR4 in the colon and spleen tissues of colon cancer mice.

Application

1. Food industry

Lactobacillus acidophilus is commonly used in the production of fermented foods. When Lactobacillus acidophilus is combined with Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus to prepare fermented milk, it can shorten the fermentation time, increase the viscosity of the product, and increase the content of typical flavor substances such as diacetyl in the product[22]. In cheese production, the addition of Lactobacillus acidophilus can increase the elasticity and cohesion of the product and improve the taste of the product[23]. In addition, Lactobacillus acidophilus can be used in soy milk fermentation to significantly reduce the beany smell of the product[24]. In addition to its fermentation properties, Lactobacillus acidophilus is often added as a probiotic to fermented milk, milk powder, fruit juice and other foods, playing a role in antibacterial, relieving diarrhea and improving intestinal health[25,26].

2. Feed industry

Adding Lactobacillus acidophilus to feed can promote growth, prevent diseases, and improve feed utilization. In aquaculture, Lactobacillus acidophilus can improve the intestinal flora structure of aquatic animals, improve nutrient digestion and absorption capacity, enhance immune function, and improve water quality [27]. In broiler farming, supplementation with Lactobacillus acidophilus can significantly increase the rate of broiler weight gain and reduce serum cholesterol [28]. Lactobacillus acidophilus is used in fattening pig farming to increase pig ketone body production, increase lean meat ratio, and improve the sensory quality of pork [29].

Domestic and overseas preservation

Lactobacillus acidophilus is preserved in major international collections, among which CICC has preserved the model strain CICC 6075, which has the same number as the model strains of many internationally renowned culture collections, such as ATCC 4356, DSM 20079, and JCM 1132, and can be used for taxonomic research.

In addition, CICC also preserves 25 strains of Lactobacillus acidophilus with different sources and uses, as well as potential applications, such as:

CICC 22162, CICC 20248, CICC 20250, CICC 20709, CICC 20710, etc. can be used for fermentation of yogurt and dairy products.

CICC 6074 is used as the positive control strain in GB 4789.35-2023 National Food Safety Standard Food Microbiology Examination Lactic Acid Bacteria Examination.

Features

1 Gram-positive bacteria, the bacteria are slender rods (0.6-0.9 μm ×1.5-6.0 μm), with round ends, arranged singly, in pairs or in chains, non-motile and without spores.

2 The colonies are round, white, raised, with a smooth, moist surface and neat edges.

3 The optimum growth temperature is 35-38℃, the heat resistance is poor, the optimum growth pH value is 5.5-6.0, and it can grow and reproduce in an environment where other lactic acid bacteria cannot grow.

4 It can utilize glucose, fructose, lactose and sucrose for homotypic fermentation to produce D-/L-lactic acid; it has weak protein decomposition ability and the acid production rate in milk is relatively low.

Source: China Industrial Microbiological Culture Collection Management Center

China Industrial Microorganism Culture Collection Center (CICC) is the only national industrial microorganism culture collection center in China. The center preserves more than 14,000 strains of various industrial microorganism resources, including more than 500 strains of lactic acid bacteria, including many Lactobacillus acidophilus with excellent performance.

References

[1] Widyastuti Y, Rohmatussolihat, Febrisiantosa A. The Role of Lactic Acid Bacteria in Milk Fermentation[J]. Food and Nutrition Sciences, 2014, 05(4):435-442.

[2] Moro E, Ueber die nach Gram farbbaren Bacillen des Säuglingsstuhles[J], Wiener klin. Wochenschr, 1900(13), 114–115.

[3] Moro E, Ueber den Bacillus acidophilus n. spec. Ein Beitrag zur Kenntniss der normalen Darmbacterien des Säuglings[J], Jahrb. Kinderheilk, 1900(352), 38–55.

[4] SADOrla-Jensen u. O. Winther, Bacterium bifidum und Thermobacterium intestinale[J], Zbl. Bakt., II. Abt, 1936(93), 321.

[5] Rogosa ML, Wisenman RF, Mitchell JA, et al. Species differentiation of oral lactobacilli from man including description of Lactobacillus salivarius nov. spec. and lactobacillus Cellobiosus nov. spec[J]. J Bacteriol. 1953 Jun;65(6):681-699.

[6] Holland DF .Generic index of the commoner forms of bacteria[J]. Journal of Bacteriology, 1920, 2(5):505.

[7] Hansen PA , Mocquot G .Lactobacillus acidophilus (Moro) comb. nov.[J].Int.j.syst.bacteriol, 1970, 20(3):325-327.

[8] Hansen PA .Type strains of Lactobacillus species. A report by the Taxonomic Subcommittee on Lactobacilli and Closely Related Organisms. A subcommittee of the International Committee on Nomenclature of Bacteria of the International Association of Microbiological Socie[M]. 1968.

[9] Skerman VBD , Mcgowan V , Sneath PHA .Approved Lists of Bacterial Names[J]. Medical Journal of Australia, 1980, 2(1):3-4.

[10] Selle K, Lightfoot YL, Yang T. SIGNR 3-dependent immune regulation by Lactobacillus acidophilus surface layer protein A in colitis [J]. The EMBO journal, 2015, 34(7): 881-895.

[11] Xiao SD, Zhang ZD, Lu H, et al. Multicenter, randomized, controlled trial of heat-killed Lactobacillus acidophilus LB in patients with chronic diarrhea [J]. Advances in therapy, 2003, 20: 253-260.

[12] AL-Sadi R, NighoT P, Noghot M, et al. Lactobacillus acidophilus induces a strain-specific and toll-like receptor 2–dependent enhancement of intestinal epithelial tight barrier junction and protection against intestinal inflammation [J]. The American Journal of Pathology, 2021, 191(5): 872-884.

[13] Qu Xiaojuan, Liu Tieyu, Liu Weiguo, et al. Inhibitory effect of Lactobacillus acidophilus on oral Candida albicans infection[J]. Chinese Journal of Public Health, 2006, (08): 958-859.

[14] Sun Huadi, Cai Lili, Chen Xiaojing, et al. Study on the activity of bacteriocin of Lactobacillus acidophilus with broad-spectrum antibacterial properties[J]. Journal of Henan University of Technology (Natural Science Edition), 2020, 41(04): 84-89.

[15] Tejero-Sariñena S, Barlow J, Costabile A, et al. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: evidence for the effects of organic acids [J]. Anaerobe, 2012, 18(5): 530-538.

[16] Gao H, Li X, Chen X, et al. The functional roles of Lactobacillus acidophilus in different physiological and pathological processes [J]. Journal of microbiology and biotechnology, 2022, 32(10): 1226.

[17] Park YH, Kim JG, Shin YW, et al. Effect of dietary inclusion of Lactobacillus acidophilus ATCC 43121 on cholesterol metabolism in rats [J]. Journal of microbiology and biotechnology, 2007, 17(4): 655-662.

[18] Song M, Park S, Lee H, et al. Effect of Lactobacillus acidophilus NS1 on plasma cholesterol levels in diet-induced obese mice [J]. Journal of Dairy Science, 2015, 98(3): 1492-1501.

[19] Dallal MMS, Mojarrad M, Baghbani F, et al. Effects of probiotic Lactobacillus acidophilus and Lactobacillus casei on colorectal tumor cells activity (CaCo-2) [J]. Archives of Iranian medicine, 2015, 18(3): 167-172.

[20] Maroof H, Hassan ZM, Mobarez AM, et al. Lactobacillus acidophilus could modulate the immune response against breast cancer in murine model [J]. Journal of clinical immunology, 2012, 32: 1353-1359.

[21] Chen CC, Lin WC, Kong MS, et al. Oral inoculation of probiotics Lactobacillus acidophilus NCFM suppresses tumor growth both in segmental orthotopic colon cancer and extra-intestinal tissue [J]. British Journal of Nutrition, 2012, 107(11): 1623-1634.

[22] Li Ziye, Li Bailiang, Guan Jiaqi, et al. Effects of Lactobacillus acidophilus KLDS 1.0901 on yogurt fermentation characteristics and antioxidant activity[J]. Food Research and Development, 2019, 40(22): 49-56.

[23] LIN Chao. Research on the application of Lactobacillus acidophilus in probiotic cheese[D]. Northeast Agricultural University, 2013.

[24] Shurtleff W, Aoyagi A. History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012) [M]. Soyinfo Center, 2012.

[25] Millette M , Luquet FM , Lacroix M .In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk.[J].Letters in Applied Microbiology, 2010, 44(3):314-319.

[26] Sanders ME , Klaenhammer TR .Invited review: the scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic.[J].Journal of Dairy Science, 2001, 84(2):319-331.

[27] Zhang Lu, Zhou Jian, Duan Yuanliang, et al. Research progress on the application of Lactobacillus acidophilus in aquaculture[J]. Feed Research, 2024, (17): 155-161.

[28] Vantsawa P, Umar T, Bulus T. Effects of probiotic Lactobacillus acidophilus on performance of broiler chickens [J]. Direct Research Journal of Agriculture and Food Science, 2017, 5(8): 302-306.

[29] Dowarah R, Verma AK, Agarwal N, et al. Efficacy of species-specific probiotic Pediococcus acidilactici FT28 on blood biochemical profile, carcass traits and physicochemical properties of meat in fattening pigs [J]. Research in veterinary science, 2018, 117: 60-64.