Aims: The literature highlights the pathology of inflammation and its role in carcinogenesis, ageing and related diseases. Inflammatory processes induce oxidative stress and reduce antioxidant capacity. This study investigated the antioxidant and anti-inflammatory potential of probiotic bacteria isolated from fermented whey under conditions of induced stress.
Methods and results: Functional antioxidant characterization of potential probiotic bacteria Lactiplantibacillus plantarum S1 was performed under different growth conditions (aerobic, respiratory and anaerobic) and under stress to find the conditions that yield the most effective cells. Since aerobic growth yielded the most potent cells, the free radical scavenging ability of live and heat-killed cells was measured before and after exposure to gastrointestinal conditions. For heat-killed cells and extracted probiotic metabolites, the reduction of DNA damage to immune cells was determined in the hydrogen peroxide exposure comet assay. The combination of inactivated cells and metabolites showed the best reduction in DNA damage. Finally, in the LPS inflammation model, the aforementioned probiotic metabolites significantly reduced Tumour necrosis factor-alpha levels in immune cells.
Conclusions: Whey-derived potential probiotic bacteria exert antioxidant and anti-inflammatory effects, and based on this study, we propose a model combining inactivated cells and metabolites to reduce inflammatory and oxidative stress-related adverse effects.
Significance and impact of study: In this study, a new probiotic model is proposed for continuous use to reduce oxidative and inflammatory stress in the gut.
Keywords: Lactiplantibacillus; inflammation; metabolites; oxidative stress; para; probiotic; probiotic DNA damage.
© 2022 Society for Applied Microbiology.