Lactiplantibacillus plantarum subsp. plantarum BCRC10069 co-fermented cucumber safety and functional characteristics

Abstract

Lactiplantibacillus (Lpb.) plantarum subsp. plantarum BCRC10069 was selected to co-ferment immature cucumbers for 8 days. The pH values, total biogenic amines and organic acids were measured. Extracts from 8-days Lpb. plantarum co-fermented cucumbers (LPCFC) were collected to analyze their anti-inflammatory characteristics using RAW 264.7 macrophages with four inflammatory models. Pro- (IL-1β, IL-6 and TNF-α) and anti-inflammatory (IL-10) cytokines profiles by RAW 264.7 cells were assessed with ELISA. Results showed that pH value was rapidly lowered to 4.33 ± 0.10 (aka high-acid foods). Functional lactic acid quickly increased to 44.4 ± 1.6 μg/ml in the fermented pickling juice. However, detrimental total biogenic amines in solid fermented cucumbers were estimated much lower than the risk limit, suggesting the safety for LPCFC. LPCFC extracts demonstrated strong potential to repair inflammation in lipopolysaccharide-stimulated macrophages. Water extract had a better effect than ethanol extract. Our results evidence the safety and anti-inflammatory effect of Lpb. plantarum co-fermented cucumbers.