1
|
López-García E, Marín-Gordillo A, Sánchez-Hidalgo M, Ávila-Román J, Romero-Gil V, Bermúdez-Oria A, Benítez-Cabello A, Garrido-Fernández A, Rodríguez-Gómez F, Arroyo-López FN. Functional features of the exopolysaccharide extracts produced by Lactiplantibacillus strains isolated from table olives. Food Funct 2024; 15:1938-1947. [PMID: 38269604 DOI: 10.1039/d3fo04223e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2024]
Abstract
This study evaluates the functional characteristics of the exopolysaccharide (EPS) extracts produced by various strains of Lactiplantibacillus pentosus (LPG1, 119, 13B4, and Lp13) and Lactiplantibacillus plantarum (Lp15) isolated from table olives. None of the EPS crude extracts showed cytotoxicity when administered to THP-1 human macrophage cells at dosages ranging from 6.25 to 50 μg mL-1. Many exhibited anti-inflammatory properties (reduction of pro-inflammatory cytokines TNF-α and IL-6 production) and antioxidant activity (reduction of ROS%) when macrophages were stimulated with Escherichia coli lipopolysaccharide. Notably, the EPS extract produced by the L. pentosus LPG1 strain had the best results corroborated by western blot immune analysis for differential expression of COX-2, Nrf-2, and HO-1 proteins, with the most significant antioxidant and anti-inflammatory response observed at a dosage of 50 μg mL-1. Chemical analysis revealed that the EPS extract produced by this strain contains a heteropolymer composed of mannose (35.45%), glucose (32.99%), arabinose (17.93%), xylose (7.48%), galactose (4.03%), rhamnose (1.34%), and fucose (0.77%). Finally, we conducted response surface methodology to model the EPS extract production by L. pentosus LPG1 considering pH (3.48-8.52), temperature (16.59-33.41 °C) and salt concentration (0.03-8.77% NaCl) as independent variables. The model identified linear effects of salt and pH and quadratic effects of salt as significant terms. The maximum EPS extract production (566 mg L-1) in a synthetic culture medium (MRS) was achieved at pH 7.5, salt 7.0%, and a temperature of 20 °C. These findings suggest the potential for novel applications for the EPS produced by L. pentosus LPG1 as nutraceutical candidates for use in human diets.
Collapse
Affiliation(s)
- Elio López-García
- Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
| | - Ana Marín-Gordillo
- Technological Applications for Improvement of the Quality and Safety in Foods. R&D Division, Avda. Diego Martín Barrio 10. Second Floor, 41013, Seville, Spain
| | - Marina Sánchez-Hidalgo
- Department of Pharmacology, Faculty of Pharmacy. University of Seville, 41012, Seville, Spain
| | - Javier Ávila-Román
- Department of Pharmacology, Faculty of Pharmacy. University of Seville, 41012, Seville, Spain
| | - Verónica Romero-Gil
- Department of Food Science and Technology. University of Cordoba, Carretera Madrid-Cádiz Km 396A. Darwin Building, 14071, Cordoba, Spain
| | - Alejandra Bermúdez-Oria
- Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
| | - Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
| | - Antonio Garrido-Fernández
- Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
| | - Francisco Rodríguez-Gómez
- Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
| | - Francisco Noé Arroyo-López
- Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
| |
Collapse
|