Probiotic and paraprobiotic derivates exhibit anti-inflammatory and genoprotective effects in induced stress

Paraprobiotic Levilactobacillus brevis KU15151 exhibits antioxidative and anti-inflammatory activities in LPS-induced A549 cells

Levilactobacillus brevis KU15151, isolated from kimchi, has been reported in previous studies to possess probiotic properties. Here, we sought to explore the potential of heat-killed L. brevis KU15151 in improving respiratory health by identifying its antioxidant and anti-inflammatory effects in LPS-induced A549 cells. Inactivated L. brevis KU15151 exhibited strong DPPH and ABTS radical-scavenging abilities (48.78 ± 3.95 % and 69.08 ± 1.09 %) and effectively reduced the production of reactive oxygen species (25.32 %). In addition, it was found to have anti-inflammatory effects by inhibiting phosphorylation of ERK 1/2 (0.556), JNK (0.476), p38 MAPK (0.580), p65 (0.579), and IκB-α (1.170), which are involved in MAPK and NF-κB signaling. It also suppressed the mRNA expression of pro-inflammatory cytokines (0.173-0.617), which are important factors in respiratory diseases. IL-6 (19.47 %) and eotaxin (50.19 %) levels were reduced as measured by ELISA. Therefore, heat-killed L. brevis KU15151 is expected to improve respiratory health.

Postbiotics are a candidate for new functional foods

Accumulating studies have highlighted the great potential of postbiotics in alleviating diseases and protecting host health. Compared with traditional functional foods (such as probiotics and prebiotics), postbiotics have the advantages of a single composition, high physiological activity, long shelf life, easy absorption, and high targeting, etc. The development of postbiotics has led to a wide range of potential applications in functional food and drug development. However, the lack of clinical trial data, mechanism analyses, safety evaluations, and effective regulatory frameworks has limited the application of postbiotic products. This review describes the definition, classification, sources, and preparation methods of postbiotics, the progress and mechanism of preclinical and clinical research in improving host diseases, and their application in food. Strengthen understanding of the recognition and development of related products to lay a theoretical foundation.

Probiotic bacteria isolated from fermented meat displays high antioxidant and anti-inflammatory potential

One of the ways to impact emerging problems of unhealthy diet such as microbiota dysbiosis, inflammation, and oxidative stress is the application of probiotics and their incorporation into different food matrices. Discovery and selection of appropriate probiotic bacteria is challenging procedure especially for fermented meat products that have also been described as a potential source of resilient probiotic microorganisms. The aim of this study was to investigate probiotic bacteria Lactiplantibacillus plantarum 1K isolated from traditional fermented meat product for its potential beneficial properties. Furthermore, small probiotic metabolites were extracted, and their anti-inflammatory activity was tested in a lipopolysaccharide-stimulated inflammatory model on human peripheral blood mononuclear cells (PBMCs). Safety characteristics of metabolites including cytotoxicity and genotoxicity were also determined. Investigated probiotic strain exerted high antioxidant potential by viable cells but also by metabolite fraction. Viable cells retained the satisfactory antioxidant activity after gastrointestinal transit. Extracted probiotic metabolites significantly inhibited TNF-α production in LPS-stimulated PBMC thus exerting anti-inflammatory activity. Metabolites alone showed no cytotoxic or genotoxic activity toward isolated immune cells. Obtained results indicate the possibility to use fermented meat products as sources for specific probiotics that might provide antioxidant and anti-inflammatory benefits for the consumers.