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Helwig, U., Lammers, K.M., Rizzello, F., Brigidi, P., Rohleder, V., Caramelli, E., Gionchetti, P., Schrezenmeir, J., Foelsch, U.R., Schreiber, S. and Campieri, M. (2006) Lactobacilli, Bifidobacteria and E. coli Nissle Induce Pro- and Anti-Inflammatory Cytokines in Peripheral Blood Mononuclear Cells. World Journal of Gastroenterology, 12, 5978-5986.

has been cited by the following article:

• TITLE: Probiotic Screening of Lactobacilli Isolates from Uttapam Batter Fermented Supplementing with Piper betle L. Leaves

  AUTHORS: Ashwini Kumar Dubey, Kadirvelu Jeevaratnam

  KEYWORDS: Acid Tolerance, Adhesion, Immune Modulation, Lactobacilli, Probiotic

  JOURNAL NAME: Advances in Microbiology, Vol.5 No.13, December 18, 2015

  ABSTRACT: The in vitro screening of lactobacilli isolates from uttapam batter, fermented supplementing with Piper betle L. leaves, was performed in order to select potent isolates for probiotic use. Their resistance to simulated gastric and intestinal juices as well as their adhesion to epithelial intestinal HCT-15 and vaginal HeLa cell lines were assessed and also evaluated for their immunomodulatory ability in ex vivo condition. Isolates were able to adhere as well as reduce pathogen adhesion to monolayer cell lines’ surfaces and reduced production of pro-inflammatory cytokine TNF-α in LPS treated PBMCs, while enhanced that of anti-inflammatory cytokine IL-10. The isolates exhibited properties of auto-aggregation, co-aggregation, hydrophobicity, bile salt hydrolase activity and strong antimicrobial activity against pathogenic bacteria. Thus, the different lactobacilli isolates displayed potent probiotic and immunomodulatory properties among which AJ7 and AJ82 had a great potential and may have applications in fermented foods as immunomodulatory probiotic additives.