Evaluating the Probiotic Profile, Antioxidant Properties, and Safety of Indigenous Lactobacillus spp. Inhabiting Fermented Green Tender Coconut Water

Dayani Pavalakumar; Lanka Jeewanie Samarakoon Undugoda; Chathuri Jayamalie Gunathunga; Pathmalal Marakkale Manage; Ruwani Nilushi Nugara; Sagarika Kannangara; Bentotage Nalaka Samantha Lankasena; Chami Nilasha Kahakachchi Patabendige

doi:10.1007/s12602-024-10352-x

Evaluating the Probiotic Profile, Antioxidant Properties, and Safety of Indigenous Lactobacillus spp. Inhabiting Fermented Green Tender Coconut Water

Probiotics Antimicrob Proteins. 2024 Sep 20. doi: 10.1007/s12602-024-10352-x. Online ahead of print.

Authors

Dayani Pavalakumar^{1

2}, Lanka Jeewanie Samarakoon Undugoda³, Chathuri Jayamalie Gunathunga^{1

2}, Pathmalal Marakkale Manage⁴, Ruwani Nilushi Nugara¹, Sagarika Kannangara⁵, Bentotage Nalaka Samantha Lankasena⁶, Chami Nilasha Kahakachchi Patabendige⁷

Affiliations

¹ Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, 10200, Sri Lanka.
² Faculty of Graduate Studies, University of Sri Jayewardenepura, Nugegoda, 10250, Sri Lanka.
³ Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, 10200, Sri Lanka. lankaundugoda@sjp.ac.lk.
⁴ Centre for Water Quality and Algae Research, Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250, Sri Lanka.
⁵ Department of Plant and Molecular Biology, Faculty of Science, University of Kelaniya, Kelaniya, 11600, Sri Lanka.
⁶ Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, 10200, Sri Lanka.
⁷ Department of Science for Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, 10200, Sri Lanka.

PMID: 39300004
DOI: 10.1007/s12602-024-10352-x

Abstract

This study isolated and characterized four indigenous lactic acid bacterial strains from naturally fermented green tender coconut water: Lactiplantibacillus plantarum CWJ3, Lacticaseibacillus casei CWM15, Lacticaseibacillus paracasei CWKu14, and Lacticaseibacillus rhamnosus CWKu-12. Notably, among the isolates, Lact. plantarum CWJ3 showed exceptional acid tolerance, with the highest survival rate of 37.34% at pH 2.0 after 1 h, indicating its higher resistance against acidic gastric conditions. However, all strains exhibited robust resistance to bile salts, phenols, and NaCl, with survival rates exceeding 80% at given concentrations. Their optimal growth at 37 °C and survival at 20 °C and 45 °C underscored adaptability to diverse environmental conditions. Additionally, all strains showed sustainable survival rates in artificial saliva and simulated gastrointestinal juices, with Lact. plantarum CWJ3 exhibiting significantly higher survival rate (70.66%) in simulated gastric juice compared to other strains. Adherence properties were particularly noteworthy, especially in Lact. rhamnosus CWKu-12, which demonstrated the highest hydrophobicity, coaggregation with pathogens and autoaggregation, among the strains. The production of exopolysaccharides, particularly by Lact. plantarum CWJ3, enhanced their potential for gut colonization and biofilm formation. Various in vitro antioxidative assays using spectrophotometric methods revealed the significant activity of Lact. plantarum CWJ3, while antimicrobial testing highlighted its efficacy against selected foodborne pathogens. Safety assessments confirmed the absence of biogenic amine production, hemolytic, DNase, and gelatinase activities, as well as the ability to hydrolase the bile salt. Furthermore, these non-dairy probiotics exhibited characteristics comparable to dairy derived probiotics, demonstrating their potential suitability in developing novel probiotic-rich foods and functional products.

Keywords: Lactobacillus; Lactic acid bacteria; Non-dairy probiotics; Tender coconut water.

Abstract

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