Screening for Lactic Acid Bacterial Strains as Probiotics Exhibiting Anti-inflammatory and Antioxidative Characteristic Via Immune Modulation in HaCaT Cell

Abstract

In this study, the basic probiotic characteristics and functional properties of lactic acid bacteria (LAB) were investigated using two in vitro models of in ammation induced by lipopolysaccharide (LPS) and H 2 O 2 . Fifteen strains were prescreened out of 60 LAB candidates based on their radical scavenging activity to determine the antioxidant capacity of the strains. The top 15 candidates were further investigated to evaluate their survival rate under low pH and bile salt conditions that mimic the intestinal environment. Three strains, Lactobacillus brevis D70, Lactobacillus pentosus S16, and Lactobacillus fermentum MF10, were capable of scavenging free radicals and survived under arti cial intestinal conditions. Therefore, Lact. brevis D70, Lact. pentosus S16, and Lact. fermentum MF10 were selected for further antioxidant, anti-in ammation, and mitochondrial activity examinations via cell models of in ammation and oxidative stress) Among the three strains, Lact. fermentum MF10 showed the highest anti-in ammatory and antioxidative activities by downregulating the relative mRNA expression levels of in ammatory biomarkers induced by LPS and upregulating the gene expression levels of antioxidative mediators induced by reactive oxygen species (ROS) in both human HT-29 epithelial cells and human HaCaT keratinocytes. Lactobacillus fermentum MF10 was also capable of regulating mitochondrial membrane potential (MMP), which plays a key role in the mitochondrial activity of HaCaT cells. As a result, Lact. fermentum MF10 showed the highest potential for probiotic properties and impacts the immune-related gut-skin axis by altering proin ammatory cytokines, antioxidative biomarkers, and MMP.

Probiotic Characteristics and Anti-Inflammatory Effects of Limosilactobacillus fermentum 664 Isolated from Chinese Fermented Pickles

“…In this study, the survival rate of L. fermentum 664 cultured in an environment with 0.3% bile salts for 2 h is 109 ± 4%. This may be attributed to the production of bile salt hydrolase enzymes or alterations in the composition of the cell membrane by L. fermentum 664 [ 9 ].…”

“…Manoramade et al [ 8 ] screened an anti-inflammatory bacterium L. fermentum NCDC400 from fermented dairy products, which was shown to downregulate pro-inflammatory cytokines tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β), and nitric oxide (NO) in lipopolysaccharide (LPS)-stimulated RAW264.7 cells by secreting exopolysaccharides (EPS). L. fermentum MF10, which was isolated from Korean Kimchi, protected HT-29 and HaCaT cells from LPS damage by modulating pro-inflammatory cytokines, oxidative biomarkers, and membrane potential [ 9 ]. Pickles, which are traditional Chinese fermented vegetables, not only hold significant cultural value but also contribute to the development of the regional economy.…”

Inhibition of LPS-Induced Skin Inflammatory Response and Barrier Damage via MAPK/NF-κB Signaling Pathway by Houttuynia cordata Thunb Fermentation Broth

“…Mitochondrial membrane potential can be used to assess the proper functioning mitochondria. It is widely recognized that ROS are the primary cause of mitochondr dysfunction [32]. An increase in ROS content can disrupt the mitochondrial membra altering its permeability and ultimately resulting in a decrease in membrane potent The concentration of Ca 2+ in vivo also plays a crucial role in maintaining the permeabil of the mitochondrial membrane.…”