益生菌具有多种功能活性,与其来源的细菌菌株和制备方法密切相关。因此,需要通过体外和体内方法来评估postbiotics的功能活性。本研究旨在制备一种后生物,并探索其抗溶血,抗炎,抗氧化剂,和抗菌活性。具体来说,通过截取1-5kDa的副干酪乳杆菌PostbioP6发酵液制备了名为PostbioP-6的postbiodistraution。结果表明,PostbioP-6在多个测定中表现出显著的生物活性。它显示出显著的抗溶血活性,在10-50%的浓度下,抑制率为4.9-48.1%。在体外观察到抗炎作用,其中8-40%PostbioP-6与259.1-645.4μg/mL双氯芬酸钠相当,在体内,其中3.5和4.0μL/mLPostbioP-6显着降低发炎斑马鱼的中性粒细胞计数(p<0.05)。抗氧化性能是明显的通过增加还原能力(OD700从0.279增加到2.322在1.25-12.5%浓度),DPPH自由基清除活性(浓度为2.5-50%时,清除率为38.9-92.4%),和羟自由基清除活性(在0.5-4%浓度下,清除率为4.66-10.38%)。此外,后bioP-6表现出对两种革兰氏阳性细菌的抗菌活性,八种革兰氏阴性细菌,还有一种真菌.此外,postbioP-6显著抑制了饼干中过氧化值和丙二醛含量的增加,突出了其在食品保鲜中的潜在应用。总之,我们准备了一个新的后生物,被称为后生物P-6,被证明具有显著的抗溶血作用,抗炎,抗氧化剂,和广谱抗微生物活性。PostbioP-6的多功能特性将其定位为潜在有效的功能性食品补充剂或防腐剂。在未来,需要进一步的研究来阐明确切的作用机制,识别活性成分,并在动物模型或临床试验中验证其生物活性。
Postbiotics possess various functional activities, closely linked to their source bacterial strains and preparation methods. Therefore, the functional activities of postbiotics need to be evaluated through in vitro and in vivo methods. This study aims to prepare a postbiotic and explore its antihemolytic, anti-inflammatory, antioxidant, and antibacterial activities. Specifically, a postbiotic preparation named PostbioP-6 was prepared by intercepting 1-5 kDa of Lacticaseibacillus paracasei Postbiotic-P6 fermentation broth. The results demonstrate that PostbioP-6 exhibited notable biological activities across multiple assays. It showed significant antihemolytic activity, with a 4.9-48.1% inhibition rate at 10-50% concentrations. Anti-inflammatory effects were observed both in vitro, where 8-40% PostbioP-6 was comparable to 259.1-645.4 μg/mL diclofenac sodium, and in vivo, where 3.5 and 4.0 μL/mL PostbioP-6 significantly reduced neutrophil counts in inflamed zebrafish (p < 0.05). Antioxidant properties were evident through increased reducing power (OD700 increased from 0.279 to 2.322 at 1.25-12.5% concentrations), DPPH radical scavenging activity (38.9-92.4% scavenging rate at 2.5-50% concentrations), and hydroxyl radical scavenging activity (4.66-10.38% scavenging rate at 0.5-4% concentrations). Additionally, PostbioP-6 demonstrated antimicrobial activity against two Gram-positive bacteria, eight Gram-negative bacteria, and one fungus. Furthermore, PostbioP-6 significantly inhibited the increase in peroxide value and malondialdehyde content in cookies, highlighting its potential application in food preservation. In conclusion, we prepared a novel postbiotic, termed PostbioP-6, which proved to have prominent anti-hemolytic, anti-inflammatory, antioxidant, and broad-spectrum antimicrobial activities. The multifunctional properties of PostbioP-6 position it as a potentially effective functional food supplement or preservative. In the future, further research is necessary to elucidate the precise mechanisms of action, identify the active components, and validate its biological activities in animal models or clinical trials.