Synbiotic microencapsulation of Enterococcus faecium Rp1: a potential probiotic isolated from ragi porridge with antiproliferative property against colon carcinoma cell line

Ragi porridge, commonly consumed in South India is made from finger millet and noiyee (broken rice), and it is one of the excellent sources for probiotic bacteria. In vitro assays provided the proof that the probiotic strains isolated from ragi porridge can survive during the intestinal passage. Also, it showed antioxidant activity and antagonistic activity against foodborne pathogens including Shigella flexineri, Staphylococcus aureus, Salmonella typhii and Escherichia coli. Enterococcus faecium Rp1 isolated from ragi porridge was susceptible to vancomycin and showed to cease the progression of HCT116 (colon carcinoma) cell line. Further, Enterococcus faecium was microencapsulated using sodium alginate and aloe vera gel as binding agents and onion extract as a source of prebiotic to perform symbiotic encapsulation. In short, this study concludes that the fermented Ragi porridge is a rich source of probiotics with anti-microbial, antioxidant and antiproliferative property hence can be suggested for improving gut microbiota.