Bacteria coated by polyphenols acquire potent oxidant-scavenging capacities

Area of Science:

• Microbiology
• Biochemistry
• Food Science

Background:

• Probiotic microorganisms, such as lactic acid bacteria, can bind dietary polyphenols.
• Polyphenols, including flavonoids and anthocyanidins, are abundant in colored fruits and vegetables.
• These compounds possess antioxidant properties, contributing to total oxidant-scavenging capacities (TOSC).

Purpose of the Study:

• To investigate the ability of microbial species to bind polyphenols.
• To determine if this binding enhances the antioxidant capacity of polyphenols.
• To explore the potential clinical applications of microbial-polyphenol complexes.

Main Methods:

• Utilized various microbial species, including probiotic lactic acid bacteria.
• Employed polyphenols (flavonoids, anthocyanidins) from fruits and vegetables.
• Assessed TOSC using methods like FRAP, DPPH, cyclic voltammetry, Folin-Ciocalteu, and luminol-dependent chemiluminescence.
• Investigated the effect of cationic polyelectrolyte ligands (poly-L-histidine, chlorhexidine, Copaxone) on binding.

Main Results:

• Microbial species demonstrated irreversible binding of a wide range of polyphenols.
• Polyphenol binding to microbial surfaces was significantly enhanced by cationic polyelectrolyte ligands.
• The total oxidant-scavenging capacities (TOSC) of polyphenols were increased through microbial binding.
• Multiple analytical techniques confirmed the enhanced antioxidant activity.

Conclusions:

• Microbial cells can effectively bind and complex with dietary polyphenols.
• Cationic ligands further augment the binding of polyphenols to microbes.
• These microbial-polyphenol complexes exhibit enhanced antioxidant properties.
• Potential exists for these complexes to protect host cells from oxidative stress in the oral cavity and gastrointestinal tract, particularly during inflammatory conditions.