Extracellular polysaccharide derived from potential probiotic strain with antioxidant and antibacterial activities as a prebiotic agent to control pathogenic bacterial biofilm formation

Characterization of the antioxidant and anti-inflammatory properties of a polysaccharide-based bioflocculant from Bacillus subtilis F9

Microbial flocculants are versatile class of novel biomacromolecules with numerous potential industrial applications. This study sought to investigate the antimicrobial, antioxidant, and anti-inflammatory potential of a polysaccharide-based bioflocculant (PBB) extracted from Bacillus subtilis F9. To achieve this, the antioxidant activity of different PBB concentrations(100 μg/mL ̶ 1000 μg/mL) was first examined in vitro using 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radicals, and superoxide radical scavenging assays. Further, the anti-inflammatory activity of PBB against lipopolysaccharide (LPS; 1 μg/mL)-induced inflammatory mediators released from headkidney (HK)-derived macrophages of Labeo rohita was investigated. Our results revealed that the capacities of 800 μg/mL of PBB to scavenge DPPH, hydroxyl radicals, and superoxide radicals were 81.46 ± 1.37%, 66.34 ± 2.63%, and 78.03 ± 2.46%, respectively, which were slightly higher that observed following treatment with 400 μg/mL of the positive control (ascorbic acid). Further, the radical scavenging capacity of PBB was found to steadily increase with increasing concentrations of PBB. Pre-treatment with PBB also inhibited nitric oxide production in a dose-dependent manner. We next examined the effect of PBB on proinflammatory cytokines (TNF-α, and IL-1β) and anti-inflammatory cytokines (IL-10, TGF-β) via qRT-PCR and ELISA. We found that PBB markedly inhibited the LPS-induced mRNA and protein expression levels of TNF-α and IL-1β, while it significantly increased those of IL-10 and TGF-β. Further, PBB exhibited an antibacterial activity against multiple food-borne pathogens with minimal inhibitory concentration values in the range of 3 ̶ 11 mg/mL. Importantly, PBB exhibited negligible cytotoxic effects against HK macrophages. Taken together these results suggest that PBB may serve as a natural antioxidant for application in functional therapies and may also be exploited for its anti-inflammatory potential.

Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide-producing Lactobacillus pentosus SLC 13

BACKGROUND

A high exopolysaccharide-producing Lactobacillus pentosus SLC 13 strain was isolated from mustard pickles and showed the characteristics of a probiotic. Orange peel fiber powder (OPFP) and Tremella flava fermented powder (TFP) were shown to be potential prebiotics for L. pentosus SLC 13. The present study aimed to further develop new symbiotic fermented lactic acid beverages using SLC 13 with different proportions of cow milk and soymilk as food substrates, as well as with OPFP or TFP as prebiotics.

RESULTS

Acidification rate (soymilk groups, 3.02-4.37 mU min^-1 ; soymilk/milk mixture groups, 1.33-2.84 mU min^-1 ) and fermentation time (soymilk groups, 7.09-9.25 h; soymilk/milk mixture groups, 12.51-27.34 h) indicated that soymilk represents a suitable substrate for SLC 13-mediated fermentation. Moreover, OPFP and TFP induced a higher exopolysaccharide production of SLC 13 and a higher water holding capacity of fermented beverages. Sensory evaluations suggested that soymilk groups fermented with 10 g kg^-1 OPFP (SF-1.0P) and that with 5 g kg^-1 TFP (SF-0.5T) and also soymilk/milk mixture groups fermented with 5 g kg^-1 OPFP (HSMF-0.5P) and that with 10 g kg^-1 TFP (HSMF-1.0T) represent potential fermented drinks. Additionally, SF-1.0P and SF-0.5T products could be preserved for at least 21 days at 4 °C, with high viable cell counts (> 8.8 log₁₀ CFU mL^-1 ) and water holding capacity.

CONCLUSION

In the present study, we developed SF-1.0P and SF-0.5T products as a new symbiotic fermented lactic acid beverages. However, in the future, consumer acceptability could be improved by properly regulating the ratio of sugar to acid or seasoning. © 2019 Society of Chemical Industry.

Health promoting activities of probiotics

In recent years, probiotics have received increasing attention and become one type of popular functional food because of their many biological functions. Among these desirable biological functions, the immune regulation, antioxidative activities, and antimicrobial effects are essential properties to maintain host health. Probiotics can regulate the immune system and improve the antioxidative system by producing microbial components and metabolites. Meanwhile, probiotics also possess antimicrobial abilities owing to their competition for nutrient requirements and mucus adherence, reducing pathogenic toxins, producing antimicrobial metabolites (short-chain fatty acids, bacteriocins, reuterin, linoleic acid, and secondary bile acids) and enhancing intestinal, or systemic immunity. Therefore, probiotics could be used to alleviate heavy metal toxicity and metabolic disorders by improving immunity, the antioxidative system, and intestinal micro-environment. This comprehensive review mainly highlights the potential health promoting activities of probiotics based on their antioxidative, antimicrobial, and immune regulatory effects. PRACTICAL APPLICATIONS: The antioxidative defense and the immune system are essential to maintain human health. However, many factors may result in microbial dysbiosis in the gut, which subsequently leads to pathogenic expansion, oxidative stress, and inflammatory responses. Therefore, it is important to explore beneficial foods to prevent or suppress these abnormal responses. Successful application of probiotics in the functional foods has attracted increasing attention due to their immune regulatory, antioxidative, and antimicrobial properties. The aim of this review is to introduce immune regulatory antioxidative and antimicrobial effects of probiotics, which provides some basic theories for scientific research and development of potential functional foods.

Methods to Assess the Antioxidative Properties of Probiotics

Probiotics prove useful in correcting and preventing numerous health conditions, including those having severe impact on society, e.g., obesity and cancer. Notably, these capabilities of probiotics appear to be associated with their antioxidant properties. The mechanisms of antioxidant action of probiotics range from immediate biochemical scavenging of reactive substances to induction of signaling events leading to increased capacity of the host's cytoprotective systems. Since the antioxidant effects of probiotics significantly vary in types and details, a broad selection of methods of assessment of these properties is required in order to identify, characterize, and develop novel probiotics for medical purposes, as well as to explain the mechanisms of action of probiotics already in use in healthcare. This review revises the versatile toolbox, which can be used to assess the antioxidant properties of probiotics.