In vitro and in vivo evaluation of two potential probiotic lactobacilli isolated from cocoa fermentation (Theobroma cacao L.)

Abstract

Lactobacillus fermentum TcUESC01 (LF) and Lactobacillus plantarum TcUESC02 (LP) isolated from the fermentation of cocoa (Theobroma cacao L.) were evaluated as probiotics. In a first step, both lactobacilli were tested for in vitro antagonism against six pathogenic bacteria. In a second step using mice orally challenged with Salmonella Typhimurium, a protective effect of administration of the lactobacilli was evaluated by determination of survival, translocation to spleen and liver, IgA levels in intestinal fluid, pro- and anti-inflammatory expression of cytokines in ileum, and histological and morphometric analysis in ileum and liver. LF and LP showed to be potential probiotics as demonstrated by large spectrum of antagonism against enteropathogens in the in vitro evaluation, as well as by the higher survival after enteropathogen challenge, lower hepatic and splenic translocation of enteropathogen, higher IgA ileal production, lower histopathological lesions in liver and anti-inflammatory pattern of immunological response in the in vivo experimental infection.

Keywords

• Probiotic
• Lactobacillus
• Cocoa fermentation
• Mice
• Antagonism