Probiotic Characterization of Lactobacilli and Yeast Strains Isolated from Whey Beverage and Therapeutic Potential of Lactobacillus Yoghurt in Murine Giardiasis

In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed in Giardia infected mice. All the isolated strains well tolerated the gastrointestinal stresses. It was found that probiotic supplementation of either L. casei or L. yoghurt, one day after Giardia infection, reduced the severity of infection compared to Giardia infected mice. Pathophysiologically, the morphological and cellular changes in the small intestine were least in probiotic treated mice compared to severely inflamed, oedematous, vacuolated epithelial cells in Giardia infected mice. It can be concluded that L. yoghurt possessed better probiotic properties and has the potential to reduce the severity of Giardia infection in mice.