PDF(Pubmed)
Abstract：
Fermented vegetable-based foods, renowned for their unique flavors and human health benefits, contain probiotic organisms with reported in vitro antioxidative effects. This study investigates the probiotic properties of Latilactobacillus sakei MS103 (L. sakei MS103) and its antioxidant activities using an in vitro oxidative stress model based on the hydrogen peroxide (H2O2)-induced oxidative damage of RAW 264.7 cells. L. sakei MS103 exhibited tolerance to extreme conditions (bile salts, low pH, lysozyme, H2O2), antibiotic sensitivity, and auto-aggregation ability. Moreover, L. sakei MS103 co-aggregated with pathogenic Porphyromonas gingivalis cells, inhibited P. gingivalis-induced biofilm formation, and exhibited robust hydrophobic and electrostatic properties that enabled it to strongly bind to gingival epithelial cells and HT-29 cells for enhanced antioxidant effects. Additionally, L. sakei MS103 exhibited other antioxidant properties, including ion-chelating capability and the ability to effectively scavenge superoxide anion free radicals, hydroxyl, 2,2\'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid, and 2,2-diphenyl-1-picrylhydrazyl. Furthermore, the addition of live or heat-killed L. sakei MS103 cells to H2O2-exposed RAW 264.7 cells alleviated oxidative stress, as reflected by reduced malondialdehyde levels, increased glutathione levels, and the up-regulated expression of four antioxidant-related genes (gshR2, gshR4, Gpx, and npx). These findings highlight L. sakei MS103 as a potential probiotic capable of inhibiting activities of P. gingivalis pathogenic bacteria and mitigating oxidative stress.
摘要：
发酵蔬菜食品，以其独特的风味和对人类健康的益处而闻名，含有具有体外抗氧化作用的益生菌。本研究调查了沙生乳杆菌MS103（L。sakeiMS103）及其抗氧化活性使用基于过氧化氢（H2O2）诱导的RAW264.7细胞氧化损伤的体外氧化应激模型。L.sakeiMS103表现出对极端条件的耐受性(胆汁盐，低pH值,溶菌酶,H2O2),抗生素敏感性,和自动聚合能力。此外，L.sakeiMS103与致病性牙龈卟啉单胞菌细胞共聚集，抑制牙龈卟啉单胞菌诱导的生物膜形成，并表现出强大的疏水和静电特性，使其能够与牙龈上皮细胞和HT-29细胞强烈结合，以增强抗氧化作用。此外,L.sakeiMS103表现出其他抗氧化性能，包括离子螯合能力和有效清除超氧阴离子自由基的能力，羟基，2,2'-氮杂-双(3-乙基苯并噻唑啉-6-磺酸，和2,2-二苯基-1-吡啶酰肼。此外，在H2O2暴露的RAW264.7细胞中添加活的或热杀死的沙生L.sakeiMS103细胞减轻了氧化应激，正如丙二醛水平降低所反映的那样，谷胱甘肽水平增加，以及四个抗氧化相关基因(gshR2、gshR4、Gpx、和npx）。这些发现强调了L.sakeiMS103是一种潜在的益生菌，能够抑制牙龈卟啉单胞菌致病菌的活性并减轻氧化应激。
