Obesity and constipation can alter the intestinal microbiota composition, affecting intestinal barrier integrity, immune function, and metabolic processes. Numerous studies have suggested that Lactobacillus and Bifidobacterium could increase short-chain fatty acid (SCFA) production, thus improving the intestinal microbiota composition, mitigating obesity, and protecting the gastrointestinal tract. Therefore, in this study, we aimed to investigate the impact of Lactobacillus plantarum TWK10 (TWK10) on gut dysbiosis, obesity, and constipation induced by a high-fat diet and loperamide. Over a 5-week experimental period, rats were fed a high-fat diet and subsequently induced with gut dysbiosis and constipation using loperamide. Concurrently, rats were administered different doses of TWK10 or TWK10-fermented soy milk. Following administration of TWK10 or its fermented soy milk, the expression of adipocyte transcription factors such as PPARγ, C/EBPα, and C/EBPβ proteins and adipocyte size were significantly downregulated (p < 0.05). Regarding intestinal motility, compared to the high-fat diet-induced obesity and loperamide-induced constipation group (L), rats receiving TWK10 or its fermented soy milk exhibited regulation of gastrointestinal hormone levels such as gastrin (GT), somatostatin (Sst), calcitonin gene-related peptide (CGRP), and acetylcholinesterase (Ache) in serum. Additionally, there was a notable increase in the intestinal transit ratio, particularly in the 1X TWK10 group, in which it increased by 10.29% (p < 0.05). Furthermore, the consumption of TWK10 or its fermented soy milk significantly increased the number of goblet cells, as well as the thickness of the muscle and mucosal layers in the colon (p < 0.05). Analysis of SCFA content in fecal samples revealed a significant increase in SCFA concentrations, particularly acetic acid, following administration of both TWK10 and its fermented soy milk. Finally, TWK10 was found to modulate the composition of the intestinal microbiota and increase microbial diversity. In conclusion, TWK10 and its fermented soy milk effectively alleviated loperamide-induced constipation in rats fed a high-fat diet. These findings suggest that TWK10 and its fermented soy milk may potentially be functional foods for promoting intestinal health.

The nutrition enhancement of turmeric using lactic acid bacteria (LAB) was studied. Among the 23 different LAB strains, Levilactobacillus brevis BCRC12247 was chosen due to its robustness. The fermentation of a turmeric drink from L. brevis significantly improved DPPH antioxidant activity (from 71.57% to 75.87%) and total reducing capacity (2.94 ± 0.03 mM Trolox/g dw) compared to the unfermented product. The fermented turmeric samples were subjected to liquid–liquid partition, producing four different fractions. An in vitro study was conducted by treating the fractions on human fibroblast cells (Hs68). The results indicated that hexane (Hex) and water residual (WA) samples could significantly attenuate UVA (15 J/cm²)-induced reactive oxygen species (ROS), reducing the oxidative damage from 16.99 ± 3.86 to 3.42 ± 2.53 and 3.72 ± 1.76 times, respectively. Real-time polymerase chain reaction (qPCR) results showed that Hex and WA inhibited the expression of c-jun and c-fos and lowered the mmp-1 value compared to the negative control group (by 2.72 and 2.58 times, respectively). Moreover, the expressions of Nrf2 and downstream antioxidant-related genes were significantly elevated in the Hex fraction. Therefore, fermentation using L. brevis can be an effective method to elevate the nutritional values of turmeric, protecting fibroblast cells from UVA-induced photoaging and oxidative stress.

Black soybean germination or fermentation increases active ingredient bioavailability and anti-oxidative activity. This study investigated the effects of fermented and germinated black soy milk on anti-oxidation and melanogenesis inhibition. The total phenolic content (TPC; 42.66 ± 1.65 mg gallic acid equivalent/g) and total flavonoid content (TFC; 5.43 ± 0.54 mg quercetin equivalent (QE)/g) in ethanol extracts from Lactobacillus plantarum TWK10 (TWK10)-fermented nongermination black soy milk (FNGB) were significantly (p < 0.05) higher than those in ethanol extracts from nonfermented-nongermination black soy milk (NNGB). Although the TPC of ethanol extracts from nonfermented-germination black soy milk (NGB) and fermented-germination black soy milk (FGB) were not significantly different (p > 0.05), the TFC of FGB (1.79 ± 0.08 mg QE/g) was significantly higher than that of NGB (p < 0.05). The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of ethanol extracts from NNGB, FNGB, NGB, and FGB was significantly higher than that of water extracts at 10 mg/mL (p < 0.05). Furthermore, ethanol extracts from both FNGB and FGB significantly reduced the melanin content in zebrafish embryos at 100 µg/mL (p < 0.05) without causing death, malformation or bradycardia. Overall, the antioxidant activity of black soy milk significantly increased after TWK10 fermentation; moreover, ethanol extracts from FNGB and FGB could inhibit melanogenesis, indicating their potential as whitening ingredients.

Functional foods have shown promise in mitigating skin aging. This study aimed to evaluate the effects of Lactiplantibacillus plantarum TWK10 (LPTWK10) and its spray-dried supernatant powder on ultraviolet B (UVB)-induced skin photoaging in female BALB/c nude mice. Over a 13-week period of UVB exposure and concurrent administration of high doses of LPTWK10 or its spray-dried fermentation supernatant, significant improvements were observed, skin wrinkles were notably reduced, transepidermal water loss rate decreased by 68.94–70.77%, and stratum corneum hydration increased by 76.97–112.24%. Furthermore, LPTWK10 was effective in reducing erythema and inflammation while enhancing skin lightness. Histological assessments revealed substantial reductions in epidermal hyperplasia and collagen degradation. Additionally, LPTWK10 was found to influence critical mechanisms associated with collagen metabolism and proinflammatory cytokine production. In summary, LPTWK10 attenuates photoaging through modulation of collagen metabolism and reduction in inflammatory responses, suggesting its potential as a functional ingredient for delaying photoaging.

Lactic acid bacteria (LAB) possess immunomodulatory, antioxidant, and antimicrobial properties, making them promising for oral health applications. This study investigated the antibacterial and anti-biofilm activities of TWK10-fermented soymilk extract (TWK10FSEE) against Porphyromonas gingivalis (Pg) and Aggregatibacter actinomycetemcomitans (Aa). TWK10FSEE disrupted the cell membrane integrity, altered membrane permeability, and inhibited the growth of these periodontal pathogens. In a drip-flow biofilm reactor simulating the oral environment, TWK10FSEE regulated biofilm-related gene expression, reduced fimbriae and extracellular polysaccharide production, and retarded biofilm formation. Structural identification revealed succinic acid (SA) and a mixture of daidzein and genistein (MDG) as the primary antimicrobial components. Both SA and MDG effectively inhibited Pg and Aa growth and biofilm formation. TWK10FSEE shows potential as a functional ingredient for periodontal health.