发酵
食品科学
副干酪乳杆菌
抗氧化剂
化学
微生物
表皮(动物学)
氧化应激
乳酸
细菌
细菌
生物
生物化学
乳酸菌
解剖
细胞生物学
遗传学
作者
Wonjong Lee,Hansol Im,Yoon-Bok Lee,Jae-Won Choi
标识
DOI:10.1016/j.jff.2024.106023
摘要
Postbiotics are non-viable microorganisms and their components that provide health benefits to their hosts. At this time, the potential effects of food-based postbiotics have not been reported. This study was designed to isolate lactic acid bacteria (LAB) from traditional Korean fermented foods and to evaluate the beneficial properties of soy germ-fermented postbiotics produced using LAB in a reconstructed epidermis model. Among the LABs isolated from traditional Korean fermented foods, Lacticaseibacillus paracasei DCF0429 showed the highest antioxidant and β-glucosidase activities without any harmful enzyme activities. Additionally, L. paracasei DCF0429 increased the isoflavone aglycone content and antioxidant activity of soy germ during postbiotic production. Finally, the soy germ-fermented postbiotic DCF0429 (SGPB-DCF0429) was investigated for its skin barrier properties. SGPB-DCF0429 protected epidermis tissue against oxidative stress by increasing the cell viability and regulating pro-inflammatory cytokines. These results suggest that SGPB-DCF0429 could serve as a promising protective effect in oxidative stress-induced epidermis tissue.
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