Evaluation of probiotic and anti-inflammatory properties of bacteriocinogenic Pediococcus acidilactici HW01 and Leuconostoc citreum HW02 from malted barley

Abstract Background Bacteriocins are peptides with antibacterial properties that released by lactic acid bacteria and affect genetically closely related bacteria. Settled bacteriocin-producing probiotics in the GI tract may contribute to bacteriocin formation, which can lead pathogen inhibition immune system regulation. The purpose of this study is evaluate probiotic capabilities LAB isolated from malted barley, Pediococcus acidilactici HW01, Leuconostoc citreum HW02. Results Both strains could survive harsh conditions such as low pH, bile salt, pepsin, lysozyme. Furthermore, exhibited non-haemolytic activity tetracycline erythromycin susceptibilities. In vitro adhesion HW01 HW02 HT-29 cells was 76.28 75.99%, respectively. Auto-aggregation ability about 14%, but their aggregate pathogens ( Escherichia coli , Salmonella enterica ser. Typhimurium, Staphylococcus aureus Listeria monocytogenes ) ranged 32.0% 43.5%. Regarding anti-inflammatory effect, heat-killed suppressed mRNA expression levels cytokines chemokines RAW 264.7 macrophages induced LPS P < 0.005). Conclusions Bacteriocin-producing P. Leu. be good candidates. Graphical