Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage

Abstract

The present study developed a functional yoghurt supplemented with Lantiplantibacillus plantarum 200655 and evaluated its physicochemical properties and antioxidant activities. Yoghurt samples were prepared using commercial starter cultures and probiotics and grouped as follows: control sample without probiotics (C), GG (supplemented with Lacticaseibacillus rhamnosus GG), R (supplemented with L. plantarum KCTC 3108), and S (supplemented with L. plantarum 200655). The GG, R, and S samples had shorter fermentation time compared with the C sample. Lactic acid bacteria count, pH, and titratable acidity were similar in all samples during refrigerated storage. However, the GG, R, and S samples showed increased viscosity and water holding capacity (WHC), and decreased syneresis. The S sample had no adverse effect on organoleptic properties. Furthermore, the S sample had the highest antioxidant activity and significantly inhibited LPS-induced oxidative stress in intestinal cells. These findings suggest the potential use of L. plantarum 200655 in dairy products with therapeutic benefits.

Keywords: Antioxidant activity; Functional food; Probiotics; ROS activity; Yoghurt.

Fig. 1

Changes in (A) pH during fermentation and (B) titratable acidity and pH during storage at 4 °C for 21 days. Values are expressed as mean ± SD. C, control yoghurt fermented with starter culture; GG, yoghurt fermented with starter culture and L. rhamnosus GG; R, yoghurt fermented with starter culture and L. plantarum KCTC 3108; S, yoghurt fermented with starter culture and L. plantarum 200655

Fig. 2

(A) DPPH and (B) ABTS radical scavenging activity of WSE of yoghurt samples at 7 days of refrigerated storage (4 °C). Values are expressed as mean ± SD. Means from different yoghurt samples denoted by lowercase letters (a, b, c) are significantly different (p < 0.05). C, control yoghurt fermented with starter culture; GG, yoghurt fermented with starter culture and L. rhamnosus GG; R, yoghurt fermented with starter culture and L. plantarum KCTC 3108; S, yoghurt fermented with starter culture and L. plantarum 200655

Fig. 3

Fluorescence images of HT-29 cells in the presence of (A) negative control without LPS, (B) 0.1 µg/mL LPS, (C) 0.1 µg/mL LPS and 100 µL of the C sample, (D) 0.1 µg/mL LPS and 100 µL of the GG sample, (E) 0.1 µg/mL LPS and 100 µL of the R sample, (F) 0.1 µg/mL LPS and 100 µL of the S sample, and (G) ROS level (fold change). Values are expressed as mean ± SD. Means from different yoghurt samples denoted by lowercase letters (a-e) are significantly different (p < 0.05). C, control yoghurt fermented with starter culture; GG, yoghurt fermented with starter culture and L. rhamnosus GG; R, yoghurt fermented with starter culture and L. plantarum KCTC 3108; S, yoghurt fermented with starter culture and L. plantarum 200655