Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave (Agave angustifolia Haw)

Abstract

Agave species are a source of diverse products for human use, such as food, fiber, and beverages, which include mezcal, a distilled beverage produced by spontaneous fermentation. Agave is an excellent source of high amounts of sugars, minerals, and phenolic compounds, which favor the growth of lactic acid bacteria (LAB) and yeast communities. In this work, 20 promising LAB strains with probiotic characteristics were isolated from the agave fermentation stage in mezcal production. The strains belonged to Lactobacillus plantarum (15), Lactobacillus rhamnosus (2), Enterococcus faecium (2), and Lactococcus lactis (1). These isolates were characterized for their resistance under gastrointestinal conditions, such as lysozyme, acid pH, and bile salts. In addition, the adherence of these LABs to human intestinal epithelial cells (Caco-2 and HT-29 cells) was tested in vitro and their antioxidant and immunomodulatory profile was determined using cellular models. Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 and LM19 strains were selected for their antioxidant properties, and their capacities in an oxidative stress model in intestinal epithelial cells IECs (Caco-2 and HT-29 cells) in the presence of hydrogen peroxide were evaluated. Interestingly, Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 and LM19 strains showed anti-inflammatory properties in TNF-α-stimulated HT-29 cells. Subsequently, bacterial strains exhibiting antioxidant and anti-inflammatory properties were tested in vivo in a mouse model with dinitrobenzene sulfonic acid (DNBS)-induced chronic colitis. Weight loss, intestinal permeability, and cytokine profiles were measured in mice as indicators of inflammation. One of the selected strains, Lactobacillus plantarum LM17, improved the health of the mice, as observed by reduced weight loss, and significantly decreased intestinal permeability. Altogether, our results demonstrate the potential of LAB (and lactobacilli in particular) isolated from the agave fermentation stage in mezcal production. Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 strains represent potential candidates for developing new probiotic supplements to treat inflammatory bowel disease (IBD).

The Therapeutic Role of Short-Chain Fatty Acids Mediated Very Low-Calorie Ketogenic Diet–Gut Microbiota Relationships in Paediatric Inflammatory Bowel Diseases

“…Treatment with L.brevis , L.pentosus , and L.curvatus reduces Salmonella -induced-IL-1β, IL-6, IL-8 mRNA levels and the p-IκB-α level, and increases cytokine IL-10 production and zonula occludens-1 (ZO-1)-mediated tight-junction integrity in HT-29 human IEC via the inhibition of the NF-κB pathway [ 108 ]. L.plantarum LM17 and L.rhamnosus LM07 strains exert anti-inflammatory activity in TNF-α-induced HT-29 human IEC by reducing cytokine IL-8 production [ 109 ]. L.kefiri strain CIDCA 8348 reduces TNF-α, IFN-γ, cytokines IL-6, IL-13 production, and increases cytokine IL-10 production and CD4 + FOXP3 + T cell expression in the inflamed mucosa of IBD patients [ 110 ].…”

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

“…Saponins obtained from Agave americana were also studied as an additive in animal feeding [54]. Several studies reported that these LAB strains participated during agave fermentation [17,18,55,56]. For this reason, agave is both a prebiotic and probiotic promising source for the development of novel functional food products.…”

“…The vast research findings in these food matrices have demonstrated functional and nutritional attributes due to their fiber-like type 2 RS, agavins [13]; fiber mucilage [14], water extractable polysaccharides [15], and antioxidants [16,17]. Furthermore, their microorganism content improves the shelf-life of the product, its sensorial characteristics, and probiotic properties [18,19]. The isolation, characterization and association of the prebiotics and probiotics from the food matrices has become a suitable alternative for the development of new products [19].…”

Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits

“…To determine the antioxidant activity of probiotics, this can be performed directly in intact cells and cell extracts of bacterial strains by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability or by using in vitro cellular models [ 67 ]. For example, coincubation of Lactobacillus species in HT-29 cells in the presence of 2 mM H 2 O 2 , and subsequent measurement of thiobarbituric-acid-reactive substances, total antioxidant status (TAS), superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT), and lipid peroxidation products [ 68 ]. Another example was proposed by Wang et al [ 69 ], using the supernatants of B. longum CCFM752, L. plantarum CCFM1149, or L. plantarum CCFM10 in coincubation with A7R5 cells (a rat cell line that has been used to study the effect of angiotensin II on vascular oxidative stress).…”