Comparative Studies of Inhibitory and Antioxidant Activities, and Organic Acids Compositions of Postbiotics Produced by Probiotic Lactiplantibacillus plantarum Strains Isolated From Malaysian Foods

Abstract

Despite inflammation being a protective natural defense against imbalance stressors in the body, chronic inflammation could lead to the deterioration of immune response, low production, and poor performance in livestock as well as severe economic losses to the farmers. Postbiotics produced by Lactiplantibacillus plantarum has been reported recently to be a natural source of antioxidant, promoting growth performance, anti-inflammation, and immune responses. However, the effects of fermentation media on the compositions of L. plantarum postbiotic have not been reported elsewhere. Hence, a comparative study was conducted to compare the volatile compounds, organic acid composition, and antioxidant and antimicrobial activities of postbiotics produced by six strains of L. plantarum cultivated by using formulated media and the commercial de Man, Rogosa, and Sharpe (MRS) medium as a control. Postbiotics RG14, RI11, and UL4 produced by using formulated media exhibited higher inhibitory activity against Pediococcus acidilactici 446, Escherichia coli E-30, Salmonella enterica CS3, and vancomycin-resistant Enterococci except for Listeria monocytogenes LS55. As for the antioxidant activity, hydroxyl radical scavenging activity was enhanced in formulated media, whereas reducing power activity was the highest in postbiotic RI11. Three organic acids, namely, acetic acid, caproic acid, and lactic acid, were detected in the postbiotic produced by various L. plantarum strains. The concentration of acetic acid was influenced by the fermentation media, whereas caproic acid was detected as the highest in postbiotic RG11. Lactic acid was the predominant compound detected in all the postbiotics and had the significantly highest concentration in postbiotic RS5 when produced by using the MRS medium. Intermediary and pyrrole compounds were the other main compounds that were detected by using GC-MS. Positive correlations were found between organic acid production and inhibitory activity, as well as antioxidant activity exhibited by postbiotics. In conclusion, the compositions and functional characteristics of postbiotics produced by the six strains of L. plantarum were strain-dependent and affected greatly by the fermentation medium. The effects of postbiotic composition on the functional characteristics of postbiotics were elucidated in this study to warrant their applications as a promising beneficial natural growth promoter for the livestock industry.

Evaluation of the Antioxidant Effects of Postbiotics and Paraprobiotics in Lactic Acid Bacteria Isolated from Traditional Fermented Sausages

“…There are many studies on the use of probiotic lactic acid bacteria isolated from different fermented foods as a natural source of antioxidants [12,13,14]. Also, the antioxidant properties of postbiotic and paraprobiotic samples obtained from various bacterial strains were evaluated separately in some studies [15,16,17]. However, there is no study in the literature comparing the antioxidant activity of postbiotic and paraprobiotics in the same European Journal of Science and Technology e-ISSN: 2148-2683 bacterial strain.…”

“…When the data obtained were evaluated, it was determined that the antioxidant activity of postbiotic and paraprobiotics was strain-dependent. It is known that these differences in the antioxidant activity of postbiotics and paraprobiotics vary depending on the antioxidant enzymes, metabolites and metal ion chelators contained in the postbiotics and paraprobiotics [16]. Therefore, the properties of the mentioned antioxidant molecules may differ in other strains of the same genus or species [6].…”

Evaluating the Antimicrobial Effect of Postbiotic Extract from Lactobacillus Casei on Escherichia Coli in Commercial Sterilized Milk

“…In recent decades, bioactive compounds such as probiotics, prebiotics, and postbiotics have attracted much attention. These compounds are related to the bene cial gut microbiota and promote the health of the host (24). Postbiotics are also functional parts of living probiotics that have the ability to perform the biological and physiological functions of their living parent cells (25,26).…”

Lactiplantibacillus plantarum Postbiotics: Alternative of Antibiotic Growth Promoter to Ameliorate Gut Health in Broiler Chickens

“…Moreover, the inclusion of organic acids and bacteriocin from the postbiotic lowered the microenvironment pH and prohibited the colonization of ENT and E. coli due to cell lysis (85,86). This is further proven by Chang et al (16). The high concentration of acetic acid impeded the growth of Salmonella enterica CS3 and Listeria monocytogenes L55, and caproic acid exerted bacteriostatic activity against E. coli E-30, L. monocytogenes L55, and vancomycin-resistant enterococcus (VRE).…”

“…The production of plantaricin Ef and plantaricin W bacteriocin, as well as SCFAs such as acetic acid, caproic acid, and lactic acid, are well known for their broad spectrum of antimicrobial and antiinflammatory activities, involved in intestinal health, particularly tight junction and mucous production (34)(35)(36)(37). Chang et al (16) revealed that the L. plantarum postbiotics also produced acetoin, intermediary compounds, and pyrrole compounds post bacterial fermentation. These compounds exert inhibitory activity against various pathogens and prevent the occurrence of inflammation and oxidation in the host.…”