Scientists discover probiotic candidate from Peruvian fermented beverages

By Stephen Daniells

- Last updated on GMT

© newannyart / Getty Images
© newannyart / Getty Images

Related tags Probiotic Fermented foods

Mining the traditional fermented beverages “Masato de Yuca” and “Chicha de Siete Semillas”, scientists from Peru and Spain have reported a potential new probiotic with performance that matches or exceeds an established commercial strain.

Lactiplantibacillus plantarum*​ Ch13 was found to survive the harsh conditions of the intestinal tract and displayed better adhesion ability to the intestinal epithelium than the commercial probiotic strain Lac. plantarum​ 299v (DSM9843).

“This is a candidate to be further studied in order to characterize its potential health benefits,” ​wrote the scientists in Probiotics & Antimicrobial Proteins.

* Lactiplantibacillus plantarum​ was formerly known as Lactobacillus plantarum​. For more information on the taxonomic changes to the genus Lactobacillus,​ please click HERE​.

Traditional fermented food and beverages

The researchers focused on “Masato de Yuca”, an Amazonian beverage made from cassava (Manihot esculenta​), and “Chicha de Siete Semillas”, which is made from different cereal, pseudo-cereal, and legume flours.

“These artisanal foods are a natural source for the isolation of novel microorganisms, since they are obtained through spontaneous, non-controlled fermentations, thus keeping the biodiversity of the natural microbiota; then, they constitute a valuable source of microbial diversity, ready to be explored,” ​they explained.

“However, in spite of the high potential of these heritage-fermented foods, studies about their microbiota and their genetic diversity are scarce or non-existent in some cases.”

Study details

After obtaining permission of local authorities according to the Nagoya protocol, the researchers isolated lactic acid bacteria from the two fermented beverages. From an initial 33 isolates, the researchers obtained 16 strains. They noted that in Chicha all the isolated strains were Lac. plantarum, ​while in Masato the strains consisted of Lac. plantarum,Limosilactobacillus fermentum​ (formerly Lactobacillus fermentum​), Pediococcus acidilactici​, and Weissella confuse.

Tolerability to the human digestive tract was assessed using the INFOGEST in vitro​ digestion model, with the results showing that Lac. plantarum​ Ch13 is robust and able to survive the challenging conditions of the GI tract better than the other strains.

In addition, Ch13 also showed high adherence to the human epithelial intestinal cell line HT29.

“Ten of these strains showed average percentages of adhesion equal or higher than the probiotic strain 299v (1.49%); remarkably, the strains ​Lac. plantarum Ch13 (6.24%) and ​Lim. fermentum M31 (5.31%) presented a notable ability to adhere to colonocytes, which is one of the criteria for the selection of candidates to further characterize their health probiotic benefits, i.e., the probiotic potential,” ​wrote the researchers.

While the adhesion results were promising for Lim. fermentum​ M31, this strain did not survive well in the INFOGEST tests, leading the researchers to call for “alternative solutions … to improve its performance after the oral administration”​.

Source: Probiotics & Antimicrobial Proteins
Published online ahead of print, doi: 10.1007/s12602-021-09836-x​   
“Masato de Yuca” and “Chicha de Siete Semillas” Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria
Authors: T.D. Rebaza-Cardenas, et al

Related topics R&D Soft drinks Functional beverages

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