Health Benefits of Postbiotics Produced by E. coli Nissle 1917 in Functional Yogurt Enriched with Cape Gooseberry (Physalis peruviana L.)

Abstract

Changes in the activities of antimicrobial, antitumor, and antioxidant properties of postbiotics (YCG) are related to changes in the composition of phenolic compounds. Antimicrobial activity was found to be highest in postbiotic (YCG-7) against P. aeruginosa, S. aureus, and E. faecalis with an MIC of 3.1 µg/mL. YCG-7 revealed the most cytotoxicity against LS-174T and PC-3 cell lines with an IC50 of 5.78 and 6.56 µg/mL, respectively. YCG-7 was far more effective for scavenging free radicals in the NO• and DPPH assays with a scavenging activity of 70.73% and 85.6%, respectively. YCG-7’s total phenolic acid content is up to eightfold higher compared with control. Escherichia coli Nissle 1917 retained high viable counts during refrigerated storage, particularly in YCG (>108 cells g−1) revealing a potential prebiotic activity of Cape gooseberry juice. EcN affected the phenolic profile of the YCG. Pyrogallol, p-coumaric acid, ellagic acid, 4-hydroxybenzoic acid, salicylic acid, gallic acid, vanillic acid, o-coumaric acid, caffeic acid, catechol, syringic acid, and rutin were the predominant phenolic compounds in YCG-7 or YCG-15. Chlorogenic, rosmarinic, cinnamic acid, naringin, and kaempferol were degraded by EcN in YCG-7 and YCG-15. The YCG had significantly higher sensory scores for appearance, smoothness, sourness, mouthfeel, and overall acceptance. These results provide the basis to target the functional benefits of YCG for further human health applications.

Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells

“…In agreement with this finding, Kailasapathy et al [ 35 ] found that there was a reduction in the population of the probiotic strain in fermented milk enriched with passion fruit juice. However, Darwish et al [ 9 ] found that the population of EcN increased until the end of the cold storage period for yogurt enriched with Cape Gooseberry. Furthermore, do Espirito et al [ 16 ] also reported that the numbers of L. acidophilus L10 were not affected by PFPP addition to yogurt.…”

“…Several studies have proven the immunomodulatory mechanisms of EcN, including an increase in the secretion of mucin and immunoglobulin A, induction of antibacterial peptide expression, enhancement of the anti-inflammatory immune response, and promotion of the intestinal barrier [ 8 ]. Several studies have indicated the possibility of using EcN in the production of functional fermented milk [ 9 , 10 ].…”

In Vitro Antidiabetic, Antioxidant, and Prebiotic Activities of the Chemical Compounds Isolated from Guizotia abyssinica

“…Our results indicate that the presence of a glucose moiety C3 of the C-ring for flavonoids ( 8 – 10 ) and β -sitosterol 3- O - β -D-glucoside increased the prebiotic activity score sharply compared with the other phenolic substances that were examined in this investigation. The presence of a glycosyl-conjugated group on phenolic compounds may improve the growth of probiotic bacteria by providing fermentable sugars [ 36 , 37 ]. This might explain the growth-promoting influences of the glycosylated compounds 7-10 on the tested probiotic strains [ 36 , 37 ].…”

Postbiotics: From emerging concept to application

“…Presence of postbiotics may change the sensory characteristics of foods, necessitating the need to evaluate different postbiotics containing foods for their sensory acceptability. Sensory evaluation of Functional Yogurt Enriched with Cape Gooseberry (Physalis peruviana L.) containing postbiotics produced by E. coli (Darwish et al, 2022) indicated consumer acceptance was significantly higher for most sensory aspects like appearance, smoothness, sourness, mouthfeel, and overall acceptance. The only aspect which was undesirable in comparison to the control sample was the color of the product.…”

“…The only aspect which was undesirable in comparison to the control sample was the color of the product. However, there was a significant decline in sensory properties of all yogurt samples with progressing storage periods (Darwish et al, 2022). In another study, sensory parameters of the lamb meat slices preserved using edible coating containing postbiotics of Lactobacillus paracasei ATCC 55544 (PLP) were assessed during cold storage.…”