Valorising Probiotics from fermented foods with prebiotics compound exploration of the symbiotic

Abstract

The present study aimed to investigate the effect of a stilbene compound, Oxyresveratrol, on probiotic characteristics of selected probiotic strains such as Limosilactobacillus fermentum ASBT-2 (LF10) and Limosilactobacillus plantarum (LF). Oxyresveratrol was extracted, purified, and characterised from coconut shells obtained from local sources. The probiotic characteristics of the strains in combination with the compound in its MIC (1000 µg/mL) and sub-MIC concentrations (500 µg/mL and 250 µg/mL) were investigated. The properties studied encompassed tolerance to low pH values and bile salts, tolerance to simulated gastric and intestinal conditions promoting biofilm or planktonic growth of beneficial bacteria, cell surface hydrophobicity, autoaggregation and coaggregation properties of the strains. The presence of Oxyresveratrol improved the examined properties of the probiotic strains or remained unaltered. However, it is crucial to consider the concentration and characteristics of these compounds to achieve desirable effects. This could open up a promising approach to promote gut barrier protection by potentially supplementing underutilised compounds as dietary supplements. Oxy-probiotic synergy in sub-MIC concentrations inhibited the enteric pathogen, Salmonella enterica. Molecular docking approaches confirmed the interaction of Oxy with a less explored effector protein in salmonella pathogenicity island, SrfJ. This finding could be a strong cue for the interaction of Oxy with SPI-2 effector proteins of the pathogen, which could target the virulence property of the strain. More extensive studies to elucidate the gut barrier modulation by the addition of stilbene compounds would shed light on improving host defense mechanisms. newline