Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods. - GreenMedInfo Summary
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Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods.
3 Biotech. 2021 May ;11(5):217. Epub 2021 Apr 15. PMID: 33936926
Chang-Ho Kang
Compounds of the cell walls of heat-killed lactic acid bacteria show immunomodulatory properties which boost immunological systems, and are used ad postbiotics (paraprobiotics). In this study, we used 17 different heat-killed isolates as postbiotics and evaluated their anti-inflammatory potential on the expression of proinflammatory mediators and cellular signaling pathways of murine macrophage, RAW 264.7 cells.MG731 showed the high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (90.6%), followed byMG741 (59.6%). TheMG741 showed the high ABTS free radical scavenging activity (99.5%), followed byMG989 (98.9%),MG242 (97.1%), andMG731 (96.1%). In addition,MG731 showed the lowest nitric oxide production (4.28 µM), followed byMG741 (10.80 µM),MG242 (14.60 µM), andMG989 (19.60 µM). The selected strains showed a decreased nitric oxide production via downregulation of inducible nitric oxide synthase and cyclooxygenase 2, which were upregulated via LPS-stimulated RAW 264.7 macrophages. Short-chain fatty acids (SCFA) including acetic, propionic, and butyric acid were produced by four strains. TheMG731 showed total SCFAs production (4998.6 µg/g),MG741 (2613.9 µg/g),MG242 (1456.1 µg/g), andMG989 (630.2 µg/g). These results indicated that the various selected strains may possess an anti-inflammatory potential and provide a molecular basis for the development of functional probiotics.