Journal of Pure and Applied MicrobiologyVol. 6 No. 4

Antimutagenic Activity of Lactobacillus spp. Isolated from Fresh Vegetables against Sodium Azide and 2-Nitrofluorene

Reza Kazemi Darsanaki1*, Khosro Issazadeh2, Mohammad Reza Majid Khoshkholgh Pahlaviani2 and Morteza Azizollahi Aliabadi2

1Young Researchers Club, Lahijan Branch, Islamic Azad University, Lahijan, Iran. 2Department of Microbiology, Faculty of Basic Science, Lahijan Branch, Islamic Azad University, Lahijan, Iran.

Received on 15 June 2012 and accepted on 04 August 2012

 

ABSTRACT

Lactobacillus spp. as a gastrointestinal tract normal flora has positive effects on human health with maintenance of microbial equilibrium. Many researchers have showed that Lactobacillus spp. can be effective to decrease cancer risk. The main objective of this study is evaluation of antimutagenic effects of fresh vegetables isolated Lactobacillus spp. on mutagenic and carcinogenic agents. 65 samples were collected by wet swabs in spring season and were enriched in Man-Rogosa-Sharpe medium (MRS) broth and isolated by growing on MRS agar medium. From 65 samples, as many as 20 gram positive, catalase negative, non spore bacilli were isolated in first phase. The samples were tested for tolerance against acidic conditions (pH: 2.5), tolerance against bile salts, tolerance samples identified through biochemical and sugar fermentation tests and verified according to Bergey’s Manual. Antimutagenic effects were evaluated using bacterial culture supernatant against of sodium azide and 2-nitrofluorene by Ames test. Lactobacillus plantarum, Lactobacillus casei and Lactobacillus brevis produced the highest tolerance against acid and bile salts were isolated from fresh vegetables. Lactobacillus species could inhibit mutagenic agents activity until 40%, that is very good antimutagenic activity. The results showed that, Lactobacillus spp. can help to maintenance human health significantly. They can decrease absorption of mutagenic agents in the body by changing gut flora.

Keywords : Lactobacillus spp., Ames test, fresh vegetables, Salmonella typhimurium TA100.