Celiac disease (CD) is an autoimmune disease characterized by an altered immune response stimulated by gliadin peptides that are not digested and cause damage to the intestinal mucosa. The aim of this study was to investigate whether the postbiotic Lactobacillus paracasei (LP) could prevent the action of gliadin peptides on mTOR, autophagy, and the inflammatory response. Most of the experiments performed were conducted on intestinal epithelial cells Caco-2 treated with a peptic-tryptic digest of gliadin (PTG) and P31-43. Furthermore, we pretreated the Caco-2 with the postbiotic LP before treatment with the previously described stimuli. In both cases, we evaluated the levels of pmTOR, p70S6k, and p4EBP-1 for the mTOR pathway, pNFkβ, and pERK for inflammation and LC 3 and p62 for autophagy. For autophagy, we also used immunofluorescence analysis. Using intestinal organoids derivate from celiac (CD) patients, we analyzed the effect of gliadin after postbiotic pretreatment with LP on inflammation marker NFkβ. Through these experiments, we showed that gliadin peptides are able to induce the increase of the inflammatory response in a more complex model of intestinal epithelial cells. LP postbiotic was able to induce autophagy in Caco-2 cells and prevent gliadin effects. In conclusion, postbiotic pretreatment with LP could be considered for in vivo clinical trials.

The lungs of patients with cystic fibrosis (CF) are characterized by an exaggerated inflammation driven by secretion of IL-8 from bronchial epithelial cells and worsened by Pseudomonas aeruginosa infection. To identify novel antiinflammatory molecular targets, we previously performed a genetic study of 135 genes of the immune response, which identified the c.2534C>T (p.S845L) variant of phospholipase C-β3 (PLCB3) as being significantly associated with mild progression of pulmonary disease. Silencing PLCB3 revealed that it potentiates the Toll-like receptor’s inflammatory signaling cascade originating from CF bronchial epithelial cells. In the present study, we investigated the role of the PLCB3-S845L variant together with two synthetic mutants paradigmatic of impaired catalytic activity or lacking functional activation in CF bronchial epithelial cells. In experiments in which cells were exposed to P. aeruginosa, the supernatant of mucopurulent material from the airways of patients with CF or different agonists revealed that PLCB3-S845L has defects of 1) agonist-induced Ca2+ release from endoplasmic reticulum and rise of Ca2+ concentration, 2) activation of conventional protein kinase C isoform β, and 3) induction of IL-8 release. These results, besides identifying S845L as a loss-of-function variant, strengthen the importance of targeting PLCB3 to mitigate the CF inflammatory response in bronchial epithelial cells without blunting the immune response.

Celiac Disease (CD) is an autoimmune disease characterized by inflammation of the intestinal mucosa due to an immune response to wheat gliadins. It presents in subjects with genetic susceptibility (HLA-DQ2/DQ8 positivity and non-HLA genes) and under the influence of environmental triggers, such as viral infections and intestinal microbiota dysbiosis. The only treatment currently available in CD is a gluten-free diet for life. Despite this, the intestinal dysbiosis that is recorded in celiac subjects persists, even with adherence to dietary therapy. In this review, we have analyzed the literature over the past several decades, which have focused on the use of pro-, pre- and post-biotics in vitro and in vivo in CD. The study of probiotics and their products in CD could be interesting for observing their various effects on several different pathways, including anti-inflammatory properties.

In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food industries according to the principles on which the circular economy model is based, namely, the recovery, valorisation, and reuse of wastes. This work aimed at exploring the possibility of valorising waters from the blanching process of dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples at different solid concentrations (0.75 °Bx and 1.25 °Bx) were fermented, and, in both cases, a bacterial load of 8 Logs and a lactic acid concentration of approximately 1.3 g/L were reached, despite the lack of nutrients. An unusual pH trend, characterised by an initial decrease and unexpected final rise, was observed during the fermentation of both samples: simultaneously, an increase in protein content was observed, suggesting that the proteolytic action of the microorganism could be responsible for the release of pH-increasing substances. In both cases, a slight increase in total polyphenols (approximately 23.3–33.72%) and flavonoids (approximately 42.3–52%) due to fermentation was observed, with a corresponding improvement in antioxidant capacity (approximately 25.32–37.72%). A significant increase in saponin concentration was determined for the most concentrated blanching water (from 2.87 ± 0.28 to 6.68 ± 0.69 mgOAE/mL), leading to an improvement in foaming properties and an enhanced capacity to produce stable emulsions. The obtained results confirmed the possibility of reducing water consumption from blanching operations, as well as finding valorisation opportunities for this side stream through a safe and inexpensive fermentation treatment.

The concept of postbiotic has been attracting the attention of the scientific community and several industrial realities to develop new claims and new market segments for functional fermented products. The aim of this work was to develop a process to produce an oat-based postbiotic ingredient to be used in personal care cosmetic formulations. A hydrolyzed oatmeal suspension was fermented using Lacticaseibacillus paracasei CBA L74 as starter culture, at 37 °C for 48 h by controlling the pH; then the bacterial charge was inactivated by a mild thermal treatment at 80 °C for 30 s, obtaining a postbiotic. The effect of different process steps, hydrolysis, sterilization, fermentation, and inactivation phases, on lactic acid concentration, total polyphenolic content, antioxidant activity, tyrosinase inhibition activity and Sun Protection Factor value was investigated, demonstrating the potential cosmetic applications. The maximum bacterial growth and lactic acid production were achieved after 24 h of process, with a cell density and a lactic acid concentration of 3.05 × 10⁹ CFU/mL and 8.60 g/L, respectively. The total phenolic content and the antioxidant activity reached their maximum values (2.5 mgGAE/mL, EC₅₀ = 2.2 mg/mL and 1.38 × 10⁻² mmol Fe²⁺/g and 7.3 × 10⁻³ mmol TE/g, respectively) after the sterilization treatment; the maximum tyrosinase inhibition of 50.6%, corresponding to a sample concentration of 16 mg/mL, was found after 24 h of fermentation process. Fermentation did not show an impact on UV shielding ability and the SPF value decreased during the process.

Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk of certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) as prebiotic. Firstly, the probiotic was proven to be able to use LBA as the only substrate source checking their growth and lactic acid production. Then, four different types of capsules were produced using sodium alginate as matrix and different hardener solutions (CaCl₂ and chitosan). The macrocapsules were characterised regarding their strength, and the best performing ones were used for further analysis. In order to obtain a synbiotic capsule characterized by a longer stability time due to low water activity, the capsules were dried using freeze and thermal drying. Successively, to revitalize the microorganisms, the capsules were rehydrated in two different media (saline solution and yogurt), subjected to simulated in vitro digestion tests and visually characterised. In addition, their viability over time was assessed. As a result, L. paracasei was able to grow using LBA as the only source of carbon with better production of lactic acid for prolonged periods. The more resistant freeze- and thermal-dried capsules showed differences in rehydration kinetics, and visual changes were also observed. In simulated in vitro digestion tests, capsules rehydrated in yogurt showed the best results in terms of survival. Regarding their viability over time, the importance of the use of chitosan was noted.