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Characterizing Chemical Profiles and Functional Attributes of Postbiotics Derived from Lactobacillus casei ATCC 39392 and Assessing Their Antimicrobial Activities against Staphylococcus aureus under in-vitro Conditions
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S Moradi    , M Moslehishad , H Hosseini , A.M Mortazavian , S Shojaee Aliabadi * , A Abbasi |
| Department of Food Sciences and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran , saeedeh.shojaee@gmail.com |
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Abstract: (1170 Views) |
Background and Objectives: Postbiotics can be used as promising tools in ensuring food safety due to their safety, clinical and technological benefits. In the present study, chemical profiles, functional characteristics and antimicrobial activities of postbiotics from Lactobacillus casei against Staphylococcus aureus were investigated.
Materials & Methods: Profiles of the chemical compounds in postbiotics were assessed using gas chromatography coupled with a mass spectrometer. Folin-Ciocalteu method and aluminum chloride colorimetry were used to assess total phenolic and flavonoid contents of the postbiotics. Antioxidant capacity was assessed using three methods of DPPH free radical scavenging, ABTS free radical scavenging, and β-carotene/linoleic acid bleaching. Antimicrobial activity of the postbiotics was assessed by investigating the minimum inhibitory concentration and minimum bactericidal concentration as well as measuring diameter of the inhibitory zones in the well diffusion method. The MTT test was carried out to assess safety profiles of the postbiotics.
Results: Results of the chromatogram analysis verified presence of ten distinct biological compounds with antimicrobial effects. The postbiotic compounds included high concentrations of phenolic and flavonoid components. Based on the results from the microdilution method, concentrations of 40 and 60 μg/ml were reported as the minimum inhibitory concentration and the minimum bactericidal concentration, respectively. Moreover, the minimum and maximum zones of growth inhibition with diameters of 7 ± 23 mm and 29 ± 65 mm were linked to concentrations of 5 and 100 μg/ml, respectively. Based on the results of the safety assessment, postbiotics included no adverse effects on the growth and proliferation processes of the normal KDR cell line. Only for concentrations of 120 and 140 μg/ml within the 48-h period, significant decreases in cell viability were observed.
Conclusion: Postbiotics with safe characteristics and impressive biological activities, including antimicrobial activity, can be used for the development of functional foods.
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| Keywords: Postbiotic, Lactobacillus casei, Staphylococcus aureus, Chemical profile, Safety profile |
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Full-Text [PDF 1147 kb]
(333 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2023/12/20 | Accepted: 2024/04/15 | Published: 2024/06/26
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Moradi S, Moslehishad M, Hosseini H, Mortazavian A, Shojaee Aliabadi S, Abbasi A. Characterizing Chemical Profiles and Functional Attributes of Postbiotics Derived from Lactobacillus casei ATCC 39392 and Assessing Their Antimicrobial Activities against Staphylococcus aureus under in-vitro Conditions. Iranian J Nutr Sci Food Technol 2024; 19 (2) :43-58 URL: http://nsft.sbmu.ac.ir/article-1-3788-en.html
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