Whole Genome Sequence of Lactiplantibacillus plantarum HOM3204 and Its Antioxidant Effect on D-Galactose-Induced Aging in Mice.

Lactiplantibacillus plantarum, previously named Lactobacillus plantarum, is a facultative, homofermentative lactic acid bacterium widely distributed in nature. Several Lpb. plantarum strains have been demonstrated to possess good probiotic properties, and Lpb. plantarum HOM3204 is a potential probiotic strain isolated from homemade pickled cabbage plants. In this study, whole-genome sequencing was performed to acquire genetic information and predict the function of HOM3204, which has a circular chromosome of 3,232,697 bp and two plasmids of 48,573 and 17,060 bp, respectively. Moreover, various oxidative stress-related genes were identified in the strain, and its antioxidant activity was evaluated in vitro and in vivo. Compared to reference strains, the intracellular cell-free extracts of Lpb. plantarum HOM3204 at a dose of 1010 colony-forming units (CFU)/ml in vitro exhibited stronger antioxidant properties, such as total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging rate, superoxide dismutase activity, and glutathione (GSH) content. Daily administration of 109 CFU Lpb. plantarum HOM3204 for 45 days significantly improved the antioxidant function by increasing the glutathione peroxidase activity in the whole blood and GSH concentration in the livers of D-galactose-induced aging mice. These results suggest that Lpb. plantarum HOM3204 can potentially be used as a food ingredient with good antioxidant properties.

The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage.

Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health, which have led to the introduction of more food products on the market, including oat beverages. The fibre components found in the oat are recognized for their beneficial effects, despite other bioactive compounds with healthy properties being present. This work aimed to evaluate the metabolites profile of a commercial oat beverage, either fermented with lactic bacteria or not, following in vitro gastro-intestinal digestion. UHPLC-QTOF untargeted metabolomics allowed investigation of the bioaccessibility of health-related metabolites from the oat beverage at the intestinal level. The results identified flavonoids, phenolic acids (avenanthramides), amino acids and steroids as the major classes of compounds. In particular, after in vitro digestion, amino acids, peptides, and phenolic acids showed the highest increases. The co-fermentation of oat milk by Lactobacillus spp. and Bifidobacterium spp. strains decreased the levels of both lignans and phytic acid, while increased the levels of some polyphenols like avenanthramides. Furthermore, fermentation by microorganisms increased the bioaccessibility of specific amino acids, vitamins, and polyphenols (flavonoids and phenolic acids). Interestingly, despite lacking a significant part of beta-glucans, the HPAEC-PAD profiling of our oat beverage evidenced that the fermentation process did not alter the oligosaccharides profile, thus preserving its prebiotic potential. The phytochemical profile of oat milk was shown to have a functional potential. Nonetheless, the fermentation by bacterial strains changed the profile of metabolites during in vitro digestion, thus offering an interesting option in the future development of cereal-based beverages.