Evaluation of the Antioxidant Effects of Postbiotics and Paraprobiotics in Lactic Acid Bacteria Isolated from Traditional Fermented Sausages

Abstract

Recent studies in the field of probiotic biotechnology have shown that some non-living microorganisms or the metabolites they produce have at least as valuable biological activities as probiotic bacteria. Paraprobiotics are described as non-viable microbial cells that confer a benefit to the human or animal when administered in adequate amounts. Bioactive soluble metabolic byproducts produced by live probiotic microorganisms that impart some physiological benefit to the host are referred to as postbiotics. Live probiotic bacteria have been used for many years to strengthen the antioxidant defense system against oxidative stress that causes many diseases. The antioxidant activity of postbiotics and paraprobiotics in lactic acid bacteria isolated from twelve different hand-made fermented sausages was assessed using the DPPH radical scavenging assay in this research. It was determined that the free radical scavenging effect of postbiotics used in the study was between 5.65% and 76.04%, and the effect of paraprobiotics varied between 5.90% and 18.07%. According to the findings, antioxidant capacity of the postbiotics and paraprobiotics are strain-dependent and the postbiotics have higher antioxidant activity than the paraprobiotics.