Lactiplantibacillus plantarum and Lactiplantibacillus paraplantarum postbiotics: Assessment of the biotic-derived metabolites with cytocompatibility and antitumoral potential

Abstract

In this study, the postbiotics production ability of Lactiplantibacillus plantarum MIUG BL21 (Lpb.21) and Lactiplantibacillus paraplantarum MIUG BL74 (Lpb.74), was demonstrated through the fermentation of different media based on agri-foods by-products, gluten free flours, and bovine colostrum. Three categories of postbiotics were identified, such as bioactive peptides, a wide spectrum of polyphenols with antioxidant activity and short chain fatty acids. After fermentation, the polypeptides' profile showed different patterns, with more intense bands at about 30 kDa in gluten-free flour based fermentation product (FP) and between 18 and 34 kDa in the colostrum-based FP. The main synthetized organic acids were acetic acid, followed by isovaleric and valeric acid, respectively. The postbiotics production was highly depended on the medium composition and LAB strains, evidencing the presence of isovaleric, valeric acids, isobutyric acid, isorhamnetin, gallic acid, naringin, galangin, syringic acid, p-coumaric acid, ferulic acid, apigenin, abscisic acid, pinocembrin, pinostrobin, hyperoside, caffeic acid, catechin, ellagic acid and hyperoside. The FP derived by agri-food byproducts fermentation highlighted a better antimicrobial activity when compared to the FP obtained through bovine colostrum-based media' fermentation. All the fermented medium showed good cytocompatibility and antitumoral potential, correlated with both the strains fermentative potential and biotechnological conditions, especially with the medium composition.