Autoaggregation, Coaggregation and Hydrophobicity -A Mechanism to Explain Oral Probiotic Function by Isolates from Dairy Source

Abstract

Probiotics have been shown to improve health in a number of bodily systems in order to effectively use the potential of probiotic bacteria, strains had to be examined for the collective traits that support host well-being. The aim of this study was to assess probiotic attributes such as adhesion and aggregation, this study evaluated the aggregation properties and hydrophobicity of Bacillus valenzensis DGM7 against oral pathogen Enterobacter cloacae OP1. These properties are crucial for therapeutic manipulation of oral microbiota and are desirable for probiotics in health-promoting foods. In the present study the hydrophobicity was examined against xylene, 60.34% hydrophobicity was seen at 2 hrs. of incubation and 87.12% after four hours. The probiotic isolate showed autoaggregation rates of 21.22%, 38.97%, and 55.62% at 20℃ and 23.05%, 39.8%, and 57.85% at 37℃, while the pathogen isolate showed lesser autoaggregation rates of 5.69%, 19.3%, and 22.61% at 20℃ and 5.79%, 20.68%, 21.75% at 37℃ at different time intervals. At 20°C, the probiotic and pathogen coaggregated at rates of 6.71%, 15.21%, and 23.8% after 2,4, 24 hrs. of incubation respectively. In contrast, the coaggregation observed at 37°C was 5.94%, 13.92%, and 24.93% at 2, 4, and 24 hours. Higher the value of autoaggregation, coaggregation, and hydrophobicity properties of the isolates suggest its potential as effective probiotic for maintaining oral health and preventing pathogenic microbe colonization.