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

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

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 poten...

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Bibliographic Details
Published in:Foods Vol. 10; no. 11; p. 2548
Main Authors: Prakash, Vidhya, Krishnan, Akshaya S, Ramesh, Reshma, Bose, Chinchu, Pillai, Girinath G., Nair, Bipin G., Pal, Sanjay
Format: Journal Article
Language:English
Published: Basel MDPI AG 22-10-2021
MDPI
Subjects:
Bacteria
bioactivity
Biofilms
Biological properties
Chromatography
Food science
Glycerol
Minimum inhibitory concentration
Mode of action
oxyresveratrol
Pathogens
Pharmacokinetics
Pharmacology
Polyphenols
Probiotics
Salmonella
synbiotic
Synergistic effect
value addition
Waste materials
Mumbai India
India
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Summary: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.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods10112548