Synergistic Effects of Limosilactobacillus fermentum ASBT-2 with Oxyresveratrol Isolated from Coconut Shell Waste.

Vidhya Prakash,Bipin G Nair,Girinath G Pillai,Sanjay Pal,Akshaya S Krishnan,Chinchu Bose,Reshma Ramesh

doi:10.3390/foods10112548

Vidhya Prakash, Bipin G Nair + Show 5 more

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https://doi.org/10.3390/foods10112548

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Abstract

Value-added phytochemicals from food by-products and waste materials have gained much interest and among them, dietary polyphenolic compounds with potential biological properties extend a promising sustainable approach. Oxyresveratrol (Oxy), a stilbenoid polyphenol, possesses great therapeutic potential, though its pharmacokinetic issues need attention. A good source of oxyresveratrol was found in underutilized coconut shells and the synbiotic applications of the compound in combination with a potential probiotic isolate Limosilactobacillus fermentum ASBT-2 was investigated. The compound showed lower inhibitory effects on the strain with minimum inhibitory concentration (MIC) of 1000 µg/mL. Oxyresveratrol at sub-MIC concentrations (500 µg/mL and 250 µg/mL) enhanced the probiotic properties without exerting any inhibitory effects on the strain. The combination at sub- MIC concentration of the compound inhibited Salmonella enterica and in silico approaches were employed to elucidate the possible mode of action of oxy on the pathogen. Thus, the combination could target pathogens in the gut without exerting negative impacts on growth of beneficial strains. This approach could be a novel perspective to address the poor pharmacokinetic properties of the compound.

Highlights

Occurring compounds have a wide range of acceptability for the prevention of disease and health promotion and they continue to attract worldwide attention
L. fermentum ASBT-2 was revived from glycerol stocks and further plated in MRS agar
Further purification of ethyl methyl ketone (EMK) extract with column chromatography was performed with different proportions of chloroform and ethyl acetate; the desired band of oxyresveratrol was obtained with 60% (60:40) chloroform elution

Summary

Introduction

Occurring compounds have a wide range of acceptability for the prevention of disease and health promotion and they continue to attract worldwide attention. There is extensive research across the globe investigating the nutritional and health benefits of a large number of natural compounds [1]. Among these natural products, polyphenols have been extensively studied for their antioxidative and anti-inflammatory properties [2]. Polyphenols have been extensively studied for their antioxidative and anti-inflammatory properties [2] They are distinguished by the presence of one or more aromatic rings having multiple hydroxyl groups attached to them and possess the ability to alter the gut microbiota constructively [2,3]. Though it is structurally similar to resveratrol, the compound exhibits multitudes of pharmacokinetic properties in comparison to resveratrol with many more unexplored modes of action [7]

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