The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food quality and human health. A substantial body of research has been dedicated to the antimicrobial activity of pro- and postbiotics; however, their antioxidant properties remain relatively unexplored. Although LAB are facultative anaerobes, there are several species that have the potential to undergo aerobic respiration, thereby being exposed to the action of reactive oxygen species (ROS). The resultant oxidative stress has been shown to damage all intracellular molecules, thus requiring the presence of antioxidants in order to counteract this effect. The present review discusses the peculiarities of respiration, the role of ROS, the antioxidant potential of LAB, and the mechanisms underlying their activity. Furthermore, the study explores the antioxidant capacity of probiotics and postbiotics, as well as their role in controlling oxidative stress. The objective of the present review is to provide an overview of the current research on the oxidative stress tolerance and antioxidant capacity of LAB and its impact on food.

Herpes viruses are highly contagious agents affecting all classes of vertebrates, thus causing serious health, social, and economic losses. Within the One Health concept, novel therapeutics are extensively studied for both veterinary and human control and management of the infection, but the optimal strategy has not been invented yet. Lactic acid bacteria are key components of the microbiome that are known to play a protective role against pathogens as one of the proposed mechanisms involves compounds released from their metabolic activity. Previously, we reported the anti-herpes effect of postmetabolites isolated from Lactobacilli, and here, we confirm the inhibitory properties of another nine products against the phylogenetically distant human Herpes simplex virus-1 (HSV-1) and fish Koi Herpes virus (KHV) in cell cultures. Cytotoxicity, cytopathic effect inhibition, virucidal effect, the influence on the adsorption stage of the virus to the cells, as well as the protective effect of the postmetabolites on healthy cells were evaluated. The inhibitory effect was more pronounced against HSV-1 than against KHV at all studied viral cycle stages. Regarding the intracellular replicative steps, samples S7, S8, and S9 (Mix group) isolated from Ligilactobacillus salivarius (vaginal strain) demonstrated the most distinct effect with calculated selective indices (SIs) in the range between 69.4 and 77.8 against HSV-1, and from 62.2 to 68.4 against KHV. Bioactive metabolites from various LAB species significantly inhibit extracellular HSV-1 and, to a lesser extent, KHV virions. The blockage of viral adsorption to the host cells was remarkable, as recorded by a decrease in the viral titer with Δlg ≥ 5 in the Mix group for both herpes viruses. The remaining postmetabolites also significantly inhibited viral adsorption to varying degrees with Δlg ≥ 3. Most metabolites also exerted a protective effect on healthy MDBK and CCB cells to subsequent experimental viral infection. Our results reveal new horizons for the application of LAB and their postbiotic products in the prevention and treatment of herpes diseases.

Gamma-aminobutyric acid (GABA) is the main inhibitory neurotransmitter in the vertebrate central nervous system, known for its role in promoting sleep, reducing anxiety, regulating blood pressure, and modulating stress, cognition, and behavior. Microbial fermentation offers an effective method for GABA production, with certain lactic acid bacteria (LAB) strains recognized as efficient producers. This study assessed the GABA-producing potential of 31 LAB strains, including isolates from traditional Bulgarian foods and plants. The strains were cultivated in an MRS medium supplemented with 1% monosodium glutamate (MSG), and GABA production was quantified using HPLC after derivatization with dansyl chloride. Most strains produced between 200 and 300 mg/L of GABA. However, Levilactobacillus brevis NCTC 13768 showed much higher productivity, reaching 3830.7 mg/L. To further evaluate its capacity, L. brevis NCTC 13768 was cultivated for 168 h in MRS medium with and without MSG. Without MSG, GABA production peaked at 371.0 mg/L during the late exponential phase. In contrast with MSG, GABA levels steadily increased, reaching 3333.6 mg/L after 168 h. RT-qPCR analyses of the glutamic acid decarboxylase (GAD) system showed that the genes of glutamate decarboxylase (gadB), glutamate-GABA antiporter (gadC), and transcriptional regulator (gadR) are significantly overexpressed when the culture reaches the late stationary phase of growth (96 h after the beginning of cultivation). These results identify L. brevis NCTC 13768 as a high-yield GABA producer, with potential applications in the production of fermented functional foods and beverages.

In recent years, great attention has been paid to second-generation (from agricultural and industrial wastes) lactic acid (LA) production. In the present study, the possibility of two Lactiplantibacillus plantarum strains, namely 53 and 2HS, to produce LA from waste materials was investigated. Distiller’s dried grains with solubles (DDGS), spent coffee grounds (SCG), wood chips, and cheese whey were used as substrates after pretreatment, and the results were compared with those with lactose as a carbon source. Both strains were capable of assimilating sugars from all waste materials. Nearly 20 g/L LA from 23 g/L reducing sugars (RS) obtained from DDGS, 22 g/L LA from 21 g/L RS from SCG, and 22 g/L LA from 21 g/L whey lactose were produced compared to 22 g/L LA obtained from 22 g/L lactose monohydrate in the fermentation broth. The wood chip hydrolysate (WH) contains only 10 g/L RS, and its fermentation resulted in the production of 5 g/L LA. This amount is twice as low as that produced from 11 g/L lactose monohydrate. A mathematical model was constructed based on the Compertz and Luedeking–Piret equations.

Naturally fermented dairy products are an important component of the human diet. They are a valuable source of nutrients as well as vitamins and minerals. Their importance as a source of probiotic bacterial strains should not be overlooked. A number of studies highlight the positive effects of species of the probiotic lactic acid bacteria on the intestinal microbiome and the overall homeostasis of the body, as well as a complementary treatment for some diseases. However, data on the effects on the intestinal epithelial cells of postmetabolites released by probiotic bacteria are incomplete. This is likely due to the fact that these effects are species- and strain-specific. In the present study, we investigated the effects of postmetabolites produced by a pre-selected candidate probiotic strain Limosilactobacillus fermentum on HT-29 intestinal epithelial cells. Our data showed a pronounced proliferative effect, evaluated by flow cytometry, quantification of the cell population and determination of the mitotic index. This was accompanied by the stabilization of the cell monolayer, measured by an increase in TEER (transepithelial electric resistance) and the reorganization of actin filaments. The data obtained are a clear indication of the positive effects that the products secreted by L. fermentum strain 53 have on intestinal epithelial cells.

Naturally fermented dairy products are an important component of the human diet. They are a valuable source of nutrients as well as vitamins and minerals. Their importance as a source of probiotic bacterial strains should not be overlooked. A number of studies highlights the positive effects of species of the Lactobacillacea on the intestinal microbiota, the overall homeostasis of the body, as well as a complementary treatment for some diseases. However, data on the effects on intestinal epithelial cells of postmetabolites released by bacteria are incomplete. This is likely due to the fact that these effects are species and strain specific. In the present study, we investigated the effects of postmetabolites produced by a pre-selected candidate probiotic strain Limosilactobacillus fermentum on HT-29 intestinal epithelial cells. Our data showed a pronounced proliferative effect, evaluated by flow cytometry, quantification of cell population, and determination of mitotic index. This was accompanied by stabilization of the cell monolayer, measured by increase of TEER (trans epithelial electric resistance) and reorganization of actin filaments. The data obtained are a clear indication of the positive effects, that the products secreted by L. fermentum strain 53 have on the intestinal epithelial cells.