The In Vitro Analysis of Postbiotics in Functional Labneh to Be Used as Powerful Tool to Improve Cell Surfaces Properties and Adherence Potential of Probiotic Strains

Abstract

Postbiotics are functional bioactive substances manufactured during fermentation in a food matrix, which can be used to improve human health, but their influence on the adhesion potential and physicochemical cell surface of probiotics is still unclear. We examined the postbiotic influence produced by Escherichia coli Nissle 1917 in functional labneh on cell surface properties (auto-aggregation, hydrophobicity, and co-aggregation) and the adhesion capacities of three probiotic strains. The most commonly detected effects of probiotics, particularly Lsyn−7, were an increase in auto-aggregation, hydrophobicity, co-aggregation, and adhesion ability of the tested strains. Lactobacillus rhamnosus with Lsyn−7 (59%) presented the highest hydrophobicity, whereas the least adhesion to xylene was detected in L. rhamnosus with LHM. Lactobacillus casei with Lsyn−7 showed the highest auto-aggregation after 24 h (60.55%). Moreover, it also has a strong adhesion to Caco-2 cells and effectively prevents the binding of Salmonella Typhimurium to Caco-2 cells. Lactobacillus plantarum with Lsyn−7 presented the strongest co-aggregation with Staphylococcus aureus (85.1%), S. Typhimurium (85.02%) and Listeria monocytogenes (77.4%). The adherence potential of tested probiotic strains was highly correlated with auto-aggregation, hydrophobicity, co-aggregation, and competitive inhibition of L. monocytogenes and S. Typhimurium. The findings suggest that Lsyn−7 can be a candidate to promote the adhesion potential of selected probiotic strains. For the reason that the application of probiotic strains has been more interested in their positive influences in the gastrointestinal tract, it is essential to use some functional compounds, such as postbiotics, to improve adhesion abilities and cell surface properties in terms of bacterial binding.

In Vitro Evaluation of Antihyperglycemic Activity of Polysaccharide Fractions Derived from Sesame Seeds Hulls

“…These traits imply that sesame hulls may be used as a raw material for diets low in calories and function polysaccharides. Today, a wide variety of polysaccharides, including functional foods and bioactive substances, have already found uses in improving human health Dawood et al, 2021;Darwish et al, 2022a,b;Khojah et al, 2022 andDarwish, 2023). These polysaccharides often have great antioxidant qualities as well.…”

Evaluation cell surface hydrophobicity of four potential probiotics Lactic acid bacteria's isolated from local dairy products

“…Cultured dairy products were probably the first functional food supplemented with probiotics. They are the best carrier of probiotic strains in the production of dairy products (Khojah et al, 2022). Lactic acid bacteria (LAB) species are gram-positive, anaerobic, catalase-negative, and motile bacteria (Sharma et al, 2021).…”

“…The affinities to a basic (ethyl acetate) and an acidic (chloroform) solvent reveal the electron acceptor and electron donor properties of bacteria's cell surfaces, respectively. Lewis' acid-base and carboxylic group interactions resulted in this outcome (Kos et al, 2003;Khojah et al, 2022). Because the usage of probiotic bacteria has been more interested with their beneficial effects in the gastrointestinal tract, it is important to investigate basic factors that influence on physicochemical cell surface and adhesive features of selected probiotic strains.…”

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

“…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 ].…”