Characterization and In Vitro Probiotic Assessment of <i>Alkalihalobacillus wakoensis</i> as New Potent Probiotic Candidate

<i>Bacillus</i> spp. probiotics have been shown to be promising due to their resilience in the gut. This study evaluated the in vitro probiotic potential of <i>Alkalihalobacillus wakoensis</i> PTCC 1596, using <i>Bacillus clausii</i> ATCC 700160 as a control. In vitro probiotic characteristic assays were conducted to compare <i>A. wakoensis</i> and <i>B. clausii</i> (control) in terms of acid and bile tolerance, enzymatic activity, antimicrobial potential, antibiotic susceptibility, biofilm formation, hydrophobicity, autoaggregation, enterotoxin gene presence, and cytotoxicity. <i>A. wakoensis</i> spores demonstrated high survival (95.6% ± 0.9%) at pH 2.5 for 3 h and tolerance to 0.5% oxgall bile salts. The strain produced catalase, protease, and nattokinase, and exhibited moderate cell surface hydrophobicity (47.1% ± 3.12% to xylene) and autoaggregation (7.0% ± 1.2% after 1 h). It showed sensitivity to several antibiotics (e.g., chloramphenicol, gentamicin) and lacked detectable plasmids and tested enterotoxin genes (<i>hblA</i>/<i>hblC</i>/<i>hblD</i>, <i>nheA</i>/<i>nheB</i>, <i>bceT</i>, and <i>cytK</i>). Cytotoxicity assays using HepG-2 cells indicated non-toxicity, with supernatants potentially enhancing cell viability. While exhibiting lower biofilm formation than <i>B. clausii</i>, <i>A. wakoensis</i> displayed promising traits. These findings suggest <i>A. wakoensis</i> PTCC 1596 is a potential probiotic candidate warranting further investigation, particularly given its alkaliphilic nature.

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Journal
Food Science & Nutrition
Published
2025-09-26
DOI
https://doi.org/10.1002/fsn3.71031
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
0.00

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article

Characterization and In Vitro Probiotic Assessment of Alkalihalobacillus wakoensis as New Potent Probiotic Candidate

Seyed Hesamedin Nabavizadeh, Aydin Berenjian, Zahra Kanannejad, Ahmad Gholami et al.
Food Science & Nutrition
Probiotics and Fermented Foods
article

Characterization and In Vitro Probiotic Assessment of Alkalihalobacillus wakoensis as New Potent Probiotic Candidate

Seyed Hesamedin Nabavizadeh, Aydin Berenjian, Zahra Kanannejad, Ahmad Gholami, Milad Mohkam, Ali Zarei
article en

Abstract

<i>Bacillus</i> spp. probiotics have been shown to be promising due to their resilience in the gut. This study evaluated the in vitro probiotic potential of <i>Alkalihalobacillus wakoensis</i> PTCC 1596, using <i>Bacillus clausii</i> ATCC 700160 as a control. In vitro probiotic characteristic assays were conducted to compare <i>A. wakoensis</i> and <i>B. clausii</i> (control) in terms of acid and bile tolerance, enzymatic activity, antimicrobial potential, antibiotic susceptibility, biofilm formation, hydrophobicity, autoaggregation, enterotoxin gene presence, and cytotoxicity. <i>A. wakoensis</i> spores demonstrated high survival (95.6% ± 0.9%) at pH 2.5 for 3 h and tolerance to 0.5% oxgall bile salts. The strain produced catalase, protease, and nattokinase, and exhibited moderate cell surface hydrophobicity (47.1% ± 3.12% to xylene) and autoaggregation (7.0% ± 1.2% after 1 h). It showed sensitivity to several antibiotics (e.g., chloramphenicol, gentamicin) and lacked detectable plasmids and tested enterotoxin genes (<i>hblA</i>/<i>hblC</i>/<i>hblD</i>, <i>nheA</i>/<i>nheB</i>, <i>bceT</i>, and <i>cytK</i>). Cytotoxicity assays using HepG-2 cells indicated non-toxicity, with supernatants potentially enhancing cell viability. While exhibiting lower biofilm formation than <i>B. clausii</i>, <i>A. wakoensis</i> displayed promising traits. These findings suggest <i>A. wakoensis</i> PTCC 1596 is a potential probiotic candidate warranting further investigation, particularly given its alkaliphilic nature.

Food Science & NutritionVol. 13(10)
Pennsylvania State University (US), Shiraz University of Medical Sciences (IR), Namazi Hospital (IR), Biotechnology Research Center (IR), Colorado State University (US)
Shiraz University of Medical Sciences, Shiraz University, Iranian Research Organization for Science and Technology
Openalex Percentile: Top 69%
Probiotics and Fermented Foods
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