Screening of Clostridium butyricum of human origin and study on its beneficial properties
Clostridium butyricum(C.butyricum)is a probiotic.C.butyricum of human origin was obtained by a combination of selective media screening,morphological identification,and molecular biolog-ical identification.Its probiotic properties such as antioxidant capacity and lipid-lowering capacity were in-vestigated experimentally.One strain named C.butyricum B-3 was screened from the faeces of 33 healthy volunteers.A commercial strain,C.butyricum MIY588,was introduced as a positive control.Moreover,their probiotic properties were evaluated,including simulated digestive tract tolerance,bile salt tolerance,antibiotic sensitivity,antioxidant capacity,and lipid-lowering capacity by in vitro simulation tests.The results showed that C.butyricum B-3 was highly tolerant to the simulated digestive tract environment and bile salts,with a survival rate of 94.47％in simulated artificial gastric fluid,82.11％in simulated artificial intestinal fluid,and higher than 89％in high concentrations of bile salts.It was sensitive to penicillin,am-picillin,norfloxacin,cyclofloxacin,gentamicin,amikacin,and resistant to cotrimoxazole and erythromycin and cefazolin.The intact strains(IS)of C.butyricum B-3 had the highest hydroxyl radical scavenging rate at around 80％.The fermentation supernatants(FS)of both strains had comparable DPPH radical scav-enging and reducing power capacities,which were significantly higher than those of IS and cell-free extract(CFE)(P＜0.05).The binding capacity of IS for both bile salts was higher than that of FS for both strains.The inhibition of pancreatic lipase by FS for C.butyricum B-3 was lower than that of the control strain,but the inhibition of pancreatic lipase by IS was significantly higher than that of the control strain(P＜0.05)at 44.02％.The cholesterol scavenging capacity of C.butyricum B-3 was 21.07％,which was slightly lower than that of the positive control strain.The above results indicate that C.butyricum B-3 has the potential to be an excellent probiotic and has great exploitation value in the research and development of functional foods.
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