This study aimed to develop a hydroxyethyl cellulose-based topical formulation containing probiotics and to evaluate its antimicrobial action using in vivo and ex vivo models. Initially, the antagonistic effects of Lacticaseibacillus rhamnosus ATCC 10863, Limosilactobacillus fermentum ATCC 23271, Lactiplantibacillus plantarum ATCC 8014 and Lactiplantibacillus plantarum LP-G18-A11 were analyzed against Enterococcus faecalis ATCC 29212, Klebsiella pneumoniae ATCC 700603, Staphylococcus aureus ATCC 27853 and Pseudomonas aeruginosa ATCC 2785. The best action was seen for L. plantarum LP-G18-A11, which presented high inhibition against S. aureus and P. aeruginosa. Then, lactobacilli strains were incorporated into hydroxyethyl cellulose-based gels (natrosol); however, only the LP-G18-A11-incorporated gels (5% and 3%) showed antimicrobial effects. The LP-G18-A11 gel (5%) maintained its antimicrobial effects and viability up to 14 and 90 days at 25 °C and 4 °C, respectively. In the ex vivo assay using porcine skin, the LP-G18-A11 gel (5%) significantly reduced the skin loads of S. aureus and P. aeruginosa after 24 h, while only P. aeruginosa was reduced after 72 h. Moreover, the LP-G18-A11 gel (5%) showed stability in the preliminary and accelerated assays. Taken together, the results show the antimicrobial potential of L. plantarum LP-G18-A11, which may be applied in the development of new dressings for the treatment of infected wounds.

This study conducted a bromatological analysis and evaluated the antioxidant properties of pasteurized cupuaçu (Theobroma grandiflorum) juice fermented by Lacticaseibacillus rhamnosus ATCC 9595. The juices were pasteurized (80 °C/10 minutes) for subsequent fermentation with L. rhamnosus ATCC 9595 (inoculum of 108 CFU/mL). After 48 hours, the viability of L. rhamnosus, production of organic acids, and resistance to lysozyme and bile salts were analyzed. The samples were refrigerated for 28 days for bromatological analyses. The juices were extracted with ethyl acetate to evaluate antioxidant activity, phenolic compounds, and flavonoids. L. rhamnosus ATCC 9595 grew in pasteurized cupuaçu juice (~9 Log CFU/mL) and remained stable over 28 days (p > 0.05). All samples met the microbiological standards established by Brazilian guidelines for juices. Similarly, no significant changes were detected in the levels of ashes, moisture, or Brix degrees during the analyzed periods (p > 0.05). L. rhamnosus ATCC 9595 cultivated in the juice or MRS medium resisted the action of lysozyme (100 mg/L) and bile salts (0.5% and 1.0%). The antioxidant capacity of cupuaçu juice significantly increased after fermentation by L. rhamnosus ATCC 9595, as did the levels of phenolic compounds. The fermented juice samples showed similar IC50 values during storage, while the non-fermented extract showed variation from the 21st day onwards. The results indicate that fermentation by L. rhamnosus ATCC 9595 is an efficient strategy to enhance the antioxidant characteristics of cupuaçu juice. O presente trabalho realizou a análise bromatológica e avaliou as propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595. Os sucos foram pasteurizados (80 °C/10 minutos), para posterior fermentação com L. rhamnosus ATCC 9595 (inóculo de 108 UFC). Após 48h, foi analisado a viabilidade de L. rhamnosus, produção de ácidos orgânicos e resistência à lisozima e sais biliares. As amostras foram mantidas sob refrigeração durante 28 dias para análises bromatológicas. Os sucos foram submetidos à extração com acetato de etila para avaliação da atividade antioxidante, dosagem de compostos fenólicos e flavonoides. L. rhamnosus ATCC 9595 cresceu no suco pasteurizado de cupuaçu (~9 Log UFC/mL), se mantendo estável durante os 28 dias (p>0,05). Todas as amostras estavam nos padrões microbiológicos estabelecidos pelas diretrizes brasileiras para sucos. De igual modo, não foram detectadas alterações significativas nos teores de Cinzas, umidade e B° nos períodos analisados (p>0,05). L. rhamnosus ATCC 9595 cultivado no suco ou MRS resistiu a ação da lisozima (100 mg/L) e sais biliares (0,5% e 1,0%). A capacidade antioxidante do suco de cupuaçu aumentou significativamente após a fermentação por L. rhamnosus ATCC 9595 e os teores de compostos fenólicos. As amostras de suco fermentados apresentaram valores de IC50 semelhantes durante o armazenamento, enquanto o extrato não fermentado apresentou variação a partir do 21º dia. Os resultados que a fermentação por L. rhamnosus ATCC 9595 é uma estratégia eficiente para aumentar as características antioxidantes do suco de cupuaçu.

Bacterial resistance is one of the greatest threats to global health, causing difficulties in controlling infections and increasing costs in health system. The study of plant species antimicrobial activity is of foremost importance. Brazil has a wide plant species variety, offering a vast area for research new molecules to produce drugs. Among these species is Fridericia platyphylla, popularly known as “cervejinha do campo". This research aims to evaluate the antimicrobial and antioxidant activity of the crude extract and dichlorine fraction of Fridericia platyphylla species leaves. The chemical characterization of the raw plant extract was performed using HPLC-PDA, FIA-ESI-IT-MS, and LCMS techniques. The DPPH and ABTS methods were used to evaluate the antioxidant properties. The antimicrobial activity was assessed by determination of the minimum inhibitory concentration (MIC) through microdilution assay. An in vivo model using Tenebrio molitor was employed to evaluate the toxicity. Ten compounds were identified in the crude extract. The crude leaf extract showed the highest antioxidant activity at 250 μg/mL. The antimicrobial assays showed that F. platyphylla crude extract inhibited Staphylococcus aureus ATCC 6538 with a MIC of 64 μg/mL. The dichlorine fraction inhibited the same bacteria at a MIC of 16 μg/mL. Enterococcus faecalis ATCC 51299 and Pseudomonas aeruginosa ATCC 27856 were inhibited with MIC of 1024 μg/mL and 512 μg/mL. The results emphasize the crude extract and dichlorine fraction of F. platyphylla leaves potential as an alternative to prevent and combat infections and as a source of raw material in producing drugs and natural products.