In the heart of Thailand, researchers have uncovered a promising new source of probiotics that could revolutionize gut health for both humans and animals. By isolating and characterizing lactic acid bacteria (LAB) from stingless bee products, a team led by Petcharat Ponpichai from Thaksin University’s Microbial Technology for Agriculture, Food and Environmental Research Centre has developed a novel multi-strain probiotic formulation with enhanced viability.
Stingless bee honey and bee bread, products of stingless bees, are known for their rich microbial diversity and bioactive compounds. The researchers collected samples from five stingless bee species, isolating 34 LAB strains. Among these, three strains stood out due to their exceptional probiotic potential: Lactiplantibacillus sp. SBB-HI4, Lactiplantibacillus sp. SBB-HI8, and Lacticaseibacillus sp. SBB-GT4.
These strains demonstrated remarkable resilience, surviving in highly acidic and alkaline conditions, and exhibiting strong antimicrobial activity against common enteropathogens. “The selected LAB isolates showed high acid and bile salt tolerance, with survival rates exceeding 80%,” Ponpichai explained. “This makes them excellent candidates for probiotic applications.”
To further enhance the probiotics’ stability, the researchers employed a double-layered alginate-chitosan microencapsulation system, fortified with galacto-oligosaccharides (GOS). This innovative approach significantly improved the probiotics’ viability, maintaining counts of about 2.6×10⁶ CFU/g for four months at 4°C. The addition of GOS also boosted the probiotics’ survival under simulated gastrointestinal conditions.
The implications of this research for the agriculture sector are substantial. Probiotics play a crucial role in maintaining gut health, which in turn enhances overall productivity and resilience in livestock. By developing stable, functional probiotic supplements, farmers can improve the health and welfare of their animals, leading to increased yields and reduced reliance on antibiotics.
Moreover, the use of stingless bee products as a source of probiotics opens up new avenues for sustainable agriculture. Stingless bees are vital pollinators, and their products have been shown to have numerous health benefits. By harnessing the power of these products, researchers can contribute to the development of eco-friendly and sustainable agricultural practices.
This research, published in the Annals of Microbiology, not only advances our understanding of probiotics but also highlights the potential of stingless bee products as a valuable resource for the agriculture sector. As Ponpichai noted, “Our findings offer promise for the development of stable, functional probiotic supplements aimed at improving gut health across diverse hosts, including bees, animals, and humans.”
The future of probiotics lies in the exploration of diverse microbial ecosystems, and stingless bee products represent a promising frontier. As researchers continue to unravel the complexities of these ecosystems, they pave the way for innovative solutions that promote health and sustainability in agriculture.