Selection of wakame assimilative Lactobacilli and in vitro evaluation of their immunomodulatory potentials

BINGHUI ZHOU; YUKI MASUMIZU; YUHKA NAKANO; RYOYA KOMATSU; ISLAM, M AMINUL; WAKAKO IKEDA-OHTSUBO; LEONARDO ALBARRACÍN; YOSHIHITO SUDA; KEIICHI SUZUKI; HISASHI ASO; JULIO VILLENA; HARUKI KITAZAWA

Congreso; Selection of wakame assimilative Lactobacilli and in vitro evaluation of their immunomodulatory potentials; 2019

Background: Synbiotics, a combination of prebiotics and probiotics, have been considered aspotential candidates for antimicrobial substitutes due to the positive effect on gastrointestinaldisorders. Wakame, an edible seaweed, has been widely consumed in Japan resulting bulk of waste.The leftover wakame could be used in feed formulation as a prebiotic in combination withimmunomodulatory probiotics (immunobiotics).Objectives: In order to select the wakame assimilating immunobiotics as potential symbioticcandidates, we isolated Lactobacilli from the porcine intestine using a component adjusted wakamebroth and agar medium, and screened them in vitro for their immunomodulatory propertiesincluding mucin-adhesion and anti-inflammatory ability.Methods: Isolated Lactobacilli were identified by 16S rRNA sequencing. Biodiversity of microflorawas analyzed by T-RFLP method. Mucin-adhesion ability was evaluated by Biacore assay.Fluorescence was measured after co-incubation of labeled bacteria and PIE cells. pH, turbidity, viablebacterial count and sugar consumption were measured following incubation of Lactobacillus strainsin the enzyme-treated wakame medium. Anti-inflammatory potential was evaluated by measuring IL-6 expressions in the lactobacilli pre-stimulated PIE cells after ETEC challenge.Results: A total of 136 Lactobacilli strains were isolated, all of which could assimilate enzyme-treatedwakame. Eight strains were selected by the results of anti-inflammatory ability. Three strains showeda higher adhesion ability to sPIM than to sHCM. Only one strain strongly adhered to PIE cells. Onestrain showed anti-inflammatory ability. Some sugars were consumed by Lactobacilli, indicating thatthe Lactobacillus strains could utilize the carbon source from Wakame, which often considered asprebiotics.