Cold-Active Postbiotics from Fermented Food-Derived Lactobacillus fuchuensis H.Y.35 Exhibit Multifunctional In Vitro...

Area of Science:

• Microbiology
• Biotechnology
• Food Science

Background:

• Postbiotics offer health benefits similar to probiotics with fewer safety concerns.
• Limited knowledge exists on postbiotics derived from cold-active microbial strains.
• Investigating cold-active postbiotics can uncover novel therapeutic mechanisms.

Purpose of the Study:

• To isolate and characterize cold-active probiotic candidates from fermented foods.
• To evaluate the antioxidant, antimicrobial, and cryoprotective properties of derived postbiotics.
• To identify the molecular components responsible for the observed bioactivities.

Main Methods:

• Isolation of cold-active microbes from feta cheese and kefir at 4°C.
• Screening of cell-free supernatants (CFS) for antioxidant and antimicrobial activity.
• Metabolomic and proteomic analyses to identify bioactive compounds and proteins.

Main Results:

• Lactobacillus fuchuensis H.Y.35 yielded postbiotics with significant antioxidant and antimicrobial effects.
• H.Y.35 postbiotics demonstrated ice recrystallization inhibition and reduced drip loss.
• Identified bioactive compounds (phenolic acids, fatty acyl derivatives) and proteins (e.g., SigA) linked to cryoprotection and stress adaptation.
• Demonstrated potent in vitro wound-healing activity (up to 100% closure in 24h).

Conclusions:

• Cold-active postbiotics from L. fuchuensis H.Y.35 possess multifaceted therapeutic properties.
• Molecular mechanisms involve stress adaptation, antimicrobial defense, and cryoprotection.
• These postbiotics hold significant biotechnological and therapeutic potential for health and industry.