Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model.
| Autor: | Davarzani S; Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran., Sanjabi MR; Department of Agriculture, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran. Electronic address: msanjabi@irost.ir., Mojgani N; Biotechnology Department, Razi Vaccine and Serum Research Institute-Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran., Mirdamadi S; Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran., Soltani M; Department of Food Sciences and Technology, Faculty of Pharmacy Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran. |
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| Jazyk: | angličtina |
| Zdroj: | Journal of food protection [J Food Prot] 2024 Dec; Vol. 87 (12), pp. 100408. Date of Electronic Publication: 2024 Nov 14. |
| DOI: | 10.1016/j.jfp.2024.100408 |
| Abstrakt: | Postbiotics have gained attention in the food industry due to their functional properties and ease of use compared to their live parent cells. Postbiotics are the metabolic byproducts of probiotic microorganisms, offering advantages such as antimicrobial and anti-diabetic effects. The study aimed to explore the potential antibacterial, antioxidant, and cholesterol-lowering effects of postbiotics from Lactobacillus acidophilus (LA) and Lactiplantibacillus plantarum (LbP) through in vitro and in vivo studies. Freeze-dried postbiotics from L. acidophilus BLAC 258 and L. plantarum were used in yogurt to inhibit foodborne pathogens over a 21-day storage period at 4 °C. The cholesterol-lowering effects of the postbiotic yogurt were assessed in Wistar rats fed with Normal Basal Diet (NBD) and High Cholesterol Diet (HCD). All experiments were performed in triplicate, and the collected data were analyzed with a one-way ANOVA using SPSS v.20 (2021) software. The Tukey Honestly Significant Difference (HSD) test was used for means differences at the 95% confidence interval. The results showed that postbiotic-fortified yogurt exhibited significant antioxidant and antibacterial effects. The antioxidant capacity of the yogurt increasingly peaked at 48.81% on day 14. Also, Listeria monocytogenes counts in the postbiotic yogurt decreased by approximately 2 Log Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.) |
| Databáze: | MEDLINE |
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