Prebiotics have become an important functional food because of their potential for modulating the gut microbiota and metabolic activities. However, different prebiotics can stimulate the growth of different probiotics. The optimization of prebiotics was focused on in this study in order to stimulate the representative probiotics’ growth (Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus) and Bifidobacterium animalis subsp. lactis) and their function. The culture medium was supplemented with three prebiotics, including inulin (INU), fructooligosaccharides (FOS), and galactooligosaccharides (GOS). All prebiotics can clearly stimulate the growth of probiotic strains in both monoculture and co-culture. The specific growth rates of L. rhamnosus and B. animalis subsp. lactis were shown in GOS (0.019 h⁻¹) and FOS (0.023 h⁻¹), respectively. The prebiotic index (PI) scores of INU (1.03), FOS (0.86), and GOS (0.84) in co-culture at 48 h were significantly higher than the control (glucose). The mixture of prebiotics to achieve high quality was optimized using the Box–Behnken design. The optimum prebiotic ratios of INU, FOS, and GOS were 1.33, 2.00, and 2.67% w/v, respectively, with the highest stimulated growth of probiotic strains occurring with the highest PI score (1.03) and total short chain fatty acid concentration (85.55 µmol/mL). The suitable ratio of mixed prebiotics will function as a potential ingredient for functional foods or colonic foods.

The gut microbiota is a complex community of microorganisms that plays a vital role in maintaining overall health, and is comprised of Lactobacillus and Bifidobacterium. The probiotic efficacy and safety of Lacticaseibacillus paracasei and Bifidobacterium breve for consumption were confirmed by in vitro experiments. The survival rate of the probiotics showed a significant decline in in vitro gut tract simulation; however, the survival rate was more than 50%. Also, the probiotics could adhere to Caco-2 cell lines by more than 90%, inhibit the pathogenic growths, deconjugate glycocholic acid and taurodeoxycholic acid through activity of bile salt hydrolase (BSH) proteins, and lower cholesterol levels by over 46%. Regarding safety assessment, L. paracasei and B. breve showed susceptibility to some antibiotics but resistance to vancomycin and were examined as γ-hemolytic strains. Anti-inflammatory properties of B. breve with Caco-2 epithelial cell lines showed the significantly highest value (p < 0.05) for interleukin-10. Furthermore, probiotics and prebiotics (inulin, fructooligosaccharides, and galactooligosaccharides) comprise synbiotics, which have potential effects on the increased abundance of beneficial microbiota, but do not affect the growth of harmful bacteria in feces samples. Moreover, the highest concentration of short chain fatty acid was of acetic acid, followed by propionic and butyric acid.

Biotechnology, cosmetics, and aesthetic remedies are now inextricably intertwined due to the production of alternative, more effective, and safer active ingredients. Additionally, there has been an increase in demand for natural cosmetic ingredients across the globe. Camellia sinensis var. assamica (Miang tea) is a good alternative because of several biological activities, and is commercially cultivated as a resource in northern Thailand. The process of fermentation mediated by probiotics can enhance the bioavailability of compounds, transform bioactive compounds, and decrease chemical solvent use for sustainability. This study aims to apply the functional evaluation of Miang tea bio-extracts to promote skin health. On the basis of their bioactive enzymes, β-glucosidase, and antioxidant properties, the strains Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus), Lactiplantibacillus plantarum (previously Lactobacillus plantarum), and Saccharomyces cerevisiae were used as mixed probiotic starter cultures. The activities of white, green, and black Miang tea bio-extracts, including ferric reducing antioxidant power, lipid peroxidation, nitric oxide inhibition, tyrosinase inhibition, collagenase inhibition (MMP-1 and MMP-2), and antimicrobial activity, were all considerable after 7 days of fermentation time. Additionally, phenolic antioxidant compounds (gallic acid, epigallocatechin gallate, caffeic acid, caffeine, and p-coumaric acid) were identified. The current study’s findings can determine the most effective fermentation time and dose of bio-extract, as well as suggest improvements in bioactive compounds for use in skin care formulations. These results will be used for testing on human participants in further work.

Dyslipidemia is one of the risk factors of cardiovascular disease, which is the main cause of mortality worldwide. Meanwhile, lipid-lowering drug side-effects may also occur. Thus, consumption of vegetables and fruits containing probiotics is a good alternative to influence the lipid profile in plasma. This study investigated the effect of consuming vegetable and fruit juice (VFJ) with (probiotic group) and without probiotic Lactobacillus paracasei (placebo group), on the body weight, body mass index, waist circumference, lipid profile, lipid peroxidation, oxidative stress enzymes, and bile acid level in dyslipidemic patients (n = 20) at Bhumibol Adulyadej Hospital for 30 days. The levels of total cholesterol, low-density lipoprotein cholesterol, triglyceride (TG), and TG/high-density lipoprotein cholesterol (HDL-C) ratio in the probiotic group were significantly lower than those in the placebo group. The HDL-C concentration in the probiotic group was higher than that in the placebo group. The probiotic group showed significantly decreased malondialdehyde levels; increased oxidative stress enzymes, catalase and glutathione peroxidase in the plasma; and increased bile acid (BA) levels in the feces. Therefore, the findings of this study demonstrate that VFJ enriched with probiotic L. paracasei may represent an alternative method for the prevention of dyslipidemia during the primary intervention stage for patients who are not yet taking other medication.