Anti-Influenza Virus Potential of Probiotic Strain <i>Lactoplantibacillus plantarum</i> YML015 Isolated from Korean Fermented Vegetable

Rajib Majumder; Md Badrul Alam; Keshav Raj Paudel; Khandaker Asif Ahmed; Hari Prasad Devkota; Sang-Han Lee; Philip M. Hansbro; Yong-Ha Park

doi:10.3390/fermentation8110572

Fermentation (Oct 2022)

Anti-Influenza Virus Potential of Probiotic Strain <i>Lactoplantibacillus plantarum</i> YML015 Isolated from Korean Fermented Vegetable

Rajib Majumder,
Md Badrul Alam,
Keshav Raj Paudel,
Khandaker Asif Ahmed,
Hari Prasad Devkota,
Sang-Han Lee,
Philip M. Hansbro,
Yong-Ha Park

Affiliations

Rajib Majumder: Centre for Inflammation, Centenary Institute and University of Technology Sydney, Faculty of Science, School of Life Sciences, Sydney, NSW 2007, Australia
Md Badrul Alam: Department of Food Science and Biotechnology, Graduate School, Kyunpook National University, Daegu 37224, Korea
Keshav Raj Paudel: Centre for Inflammation, Centenary Institute and University of Technology Sydney, Faculty of Science, School of Life Sciences, Sydney, NSW 2007, Australia
Khandaker Asif Ahmed: Applied Biosciences, Macquarie University, Sydney, NSW 2109, Australia
Hari Prasad Devkota: Graduate School of Pharmaceutical Sciences, Kumamoto University, 5-1 Oe-honmachi, Chuo-ku, Kumamoto 862-0973, Japan
Sang-Han Lee: Department of Food Science and Biotechnology, Graduate School, Kyunpook National University, Daegu 37224, Korea
Philip M. Hansbro: Centre for Inflammation, Centenary Institute and University of Technology Sydney, Faculty of Science, School of Life Sciences, Sydney, NSW 2007, Australia
Yong-Ha Park: Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan 38541, Korea

DOI: https://doi.org/10.3390/fermentation8110572
Journal volume & issue: Vol. 8, no. 11
p. 572

Abstract

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Lactic acid bacteria are one of the potential natural remedies used worldwide, commonly known as probiotics. Here, the aim of this research investigation was to isolate a probiotic Lactobacilli strain, YLM015, from the popular Korean fermented vegetable “Kimchi” and to evaluate its anti-viral potential against influenza virus A (IFVA) H1N1 using the MDCK cell line in vitro, and in embryonated eggs in ovo. The YML015 strain was selected from among the 1200 Lactobacilli isolates for further studies based on its potent anti-viral efficacy. YML015 was identified and characterized as Lactoplantibacillus plantarum YML015 based on the 16S rRNA gene sequencing and biochemically with an API 50 CHL Kit. In ovo assay experienced with embryonated eggs and the hemagglutination inhibition method, as well as cytopathogenic reduction assay, was performed individually to observe anti-influenza viral activity of YML015 against influenza virus A H1N1. Additionally, YML015 was classified for its non-resistance nature as safe for humans and animals as confirmed by the antibiotic susceptibility (MIC) test, cell viability, and hemolysis assay. The heat stability test was also experienced by using different heat-treated cell-free supernatant (CFS) samples of YML015. As a result, YML015 showed highly potent anti-viral activity against influenza virus A H1N1 in vitro in the MDCK cell line. Overall findings suggest that anti-influenza viral activity of L. plantarum YML015 makes it a potential candidate of choice for use as an influential probiotic in pharmacological preparations to protect humans and animals from flu and viral infection.

Published in Fermentation

ISSN: 2311-5637 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology: Fermentation industries. Beverages. Alcohol
Website: http://www.mdpi.com/journal/fermentation

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