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. 2024 Nov 5:19:Doc60.
doi: 10.3205/dgkh000515. eCollection 2024.

Investigating the properties and antibacterial, antioxidant, and cytotoxicity activity of postbiotics derived from Lacticaseibacillus casei on various gastrointestinal pathogens in vitro and in food models

Zahra Asadi  1 , Amin Abbasi  2 , Ali Ghaemi  1 , Effat Abbasi Montazeri  3 , Sousan Akrami  3   4
Affiliations

Investigating the properties and antibacterial, antioxidant, and cytotoxicity activity of postbiotics derived from Lacticaseibacillus casei on various gastrointestinal pathogens in vitro and in food models

Zahra Asadi et al. GMS Hyg Infect Control. .

Abstract
in English, German

Background: Postbiotics comprise soluble compounds freed from the structure of destroyed bacteria or created by living bacteria. Such byproducts provide the host with enhanced biological function as well as specific physiological consequences. This research aims to examine the characteristics and possible health advantages of Lacticaseibacillus (L.) casei-derived postbiotics.

Methods: The antibacterial effects of postbiotics derived from L. casei were examined in vitro against various infectious gastrointestinal agents, as well as pasteurized milk and minced beef. Postbiotic activity potential was evaluated using disc-diffusion agar, minimum inhibitory concentration, minimum bactericidal concentration, and well-diffusion agar methods. Postbiotics were tested for antioxidant activity against 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals. Additionally, the total phenolic and flavonoid content of the postbiotics was determined. The colorimetric MTT was used to investigate the potential cytotoxicity of postbiotics. The chemical makeup of the postbiotics was also determined using gas chromatography/mass spectrometry.

Results: The antibacterial capacity was mostly related to pyrrolo[1,2-a] pyrazine-1,4-dione, benzoic acid, and laurostearic acid. Gram-positive microbes were more influenced by microbial byproducts in vitro than Gram-negative bacteria (P<0.05). The minimum effective concentrations of postbiotics were found to be much greater in ground beef and milk in the Listeria monocytogenes-inoculated model than with other bacteria (P<0.05). Postbiotics also show high antioxidant activity. Postbiotics generated from L. casei had the greatest concentrations of phenolic (99.46 mg GAE/g) and flavonoid (17.46 mg QE/g) constituents. Postbiotics had no influence on the viability of human foreskin fibroblasts at any dose.

Conclusion: Lactobacillus spp. postbiotics, particularly L. casei, were recommended for use as antioxidants, antimicrobials, and preservatives in both the food and pharmaceuticals sector for their beneficial effects and biological properties.

Hintergrund: Postbiotika bestehen aus löslichen Verbindungen, die aus der Struktur zerstörter Bakterien freigesetzt oder von lebenden Bakterien erzeugt werden. Diese Nebenprodukte bieten dem Wirt eine verbesserte biologische Funktion mit spezifischen physiologischen Auswirkungen. Ziel der Untersuchung war es, die Eigenschaften und möglichen gesundheitlichen Vorteile von Postbiotika aus Lactaseibacillus (L.) casei zu untersuchen.

Methode: Die antibakterielle Wirkung von Postbiotika aus L. casei wurde in vitro sowie in pasteurisierter Milch und Hackfleisch gegen verschiedene gastrointestinale Infektionserreger untersucht. Die Wirksamkeit der Postbiotika wurde mithilfe des Agardiffusionstests (Scheibchen- und Lochtest), der Bestimmung der minimalen Hemmkonzentration und der minimalen bakteriziden Konzentration bewertet. Die Postbiotika wurden auf antioxidative Aktivität gegen 2,2-Azinobis(3-ethylbenzothiazolin-6-sulfonsäure) (ABTS)-freie Radikale getestet. Zusätzlich wurde der Gesamtphenol- und Flavonoidgehalt der Postbiotika bestimmt. Der kolorimetrische MTT-Assay wurde verwendet, um die potenzielle Zytotoxizität von Postbiotika zu untersuchen. Die chemische Zusammensetzung der Postbiotika wurde mithilfe der Gaschromatographie-Massenspektrometrie bestimmt.

Ergebnisse: Die antibakterielle Wirksamkeitt war hauptsächlich auf Pyrrolo[1,2-a]pyrazin-1,4-dion, Benzoesäure und Laurostearinsäure zurückzuführen. Grampositive Bakterien wurden in vitro stärker von den mikrobiellen Nebenprodukten beeinflusst als Gramnegative Bakterien (P<0,05). Die minimal wirksamen Konzentrationen von Postbiotika waren in Hackfleisch und Milch im mit Listeria monocytogenes inokulierten Modell viel höher als mit anderen Bakterien (P<0,05). Postbiotika zeigen auch eine hohe antioxidative Aktivität. Aus L. casei erzeugte Postbiotika hatten die höchsten Konzentrationen an phenolischen (99,46 mg GAE/g) und flavonoiden (17,46 mg QE/g) Bestandteilen. Postbiotika hatten in keiner Dosis Einfluss auf die Lebensfähigkeit menschlicher Vorhautfibroblasten.

Schlussfolgerung: Postbiotika von Lactobacillus spp., insbesondere aus L. casei, werden aufgrund ihrer wünschenswerten Wirkungen und biologischen Eigenschaften zur Verwendung als Antioxidantien, antimikrobielle Mittel und Konservierungsmittel sowohl im Lebensmittel- als auch im Pharmasektor empfohlen.

Keywords: Lacticaseibacillus casei; antibacterial capacity; cell-free supernatant probiotic; gas chromatography/mass spectrometry.

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Figures

Table 1
Table 1. Chemical composition of PLC identified and quantified by GC/MS
Table 2
Table 2. The mean inhibition zone diameter (mm) of PLC for some pathogenic microorganisms by disc diffusion agar (DDA) method
Table 3
Table 3. The well-diffusion agar (WDA), minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the PLC on some pathogenic microorganisms
Table 4
Table 4. Minimal effective concentration (MEC) (mg/mL) of the PLC on E. coli and L. monocytogenes in whole milk, ground meat and culture media
See this image and copyright information in PMC

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