Costa Fernanda Farias, Dias Tatielle Gomes, Mendes Priscila Mendonça, Viana Jesse Pereira Machado, Madeira Eveline Brandão, Pereira Ana Lúcia Fernandes, Ferreira Adriana Gomes Nogueira, Neto Marcelino Santos, Dutra Richard Pereira, Reis Aramys Silva, Maciel Márcia Cristina Gonçalves
Center for Sciences of Imperatriz, Graduate Program in Health and Technology, Federal University of Maranhão, Imperatriz, Maranhão, Brazil.
Graduate Program in Health Sciences, Federal University of Maranhão, São Luís, Maranhão, Brazil.
Probiotics Antimicrob Proteins. 2024 Dec 24. doi: 10.1007/s12602-024-10426-w.
Probiotics are microorganisms that provide health benefits at adequate doses and exhibit notable antioxidant and antimicrobial activities. These properties play crucial roles in combating chronic diseases linked to oxidative stress and antimicrobial resistance. This review aimed to summarize the antioxidant and antimicrobial properties of probiotics determined in in vitro studies and discuss mechanistic actions and analysis methods. The MEDLINE (PubMed), Web of Science, Scopus, Science Direct, and Embase databases were utilized. The included articles demonstrated the antioxidant and antimicrobial activities of both isolated and food matrix-associated probiotics, with the most common genera being Lactobacillus, Bifidobacterium, Saccharomyces, and Streptococcus. Antioxidant activity was the most studied property, yielding varied results attributed to evaluation tests and probiotic strain. Antibacterial activity was consistently reported in all studies. Additionally, fermentation with probiotic microorganisms improved the content and bioaccessibility of bioactive compounds. In conclusion, analysis results highlight the antioxidant and antimicrobial activity of probiotics reported in in vitro studies. They enhance bioactive content and bioaccessibility and produce novel beneficial metabolites during fermentation. These results reinforce the therapeutic promise of probiotics associated with plant matrices and indicate the need for clinical studies to confirm their efficacy in improving human health.
益生菌是一类微生物，在摄入足够剂量时能带来健康益处，并具有显著的抗氧化和抗菌活性。这些特性在对抗与氧化应激和抗菌耐药性相关的慢性疾病中发挥着关键作用。本综述旨在总结体外研究中确定的益生菌的抗氧化和抗菌特性，并讨论其作用机制及分析方法。使用了MEDLINE（PubMed）、科学网、Scopus、Science Direct和Embase数据库。纳入的文章展示了分离的益生菌以及与食物基质相关的益生菌的抗氧化和抗菌活性，最常见的属为乳杆菌属、双歧杆菌属、酿酒酵母属和链球菌属。抗氧化活性是研究最多的特性，由于评估测试和益生菌菌株的不同，结果各异。所有研究均一致报道了抗菌活性。此外，用益生菌微生物发酵可提高生物活性化合物的含量和生物可及性。总之，分析结果突出了体外研究中报道的益生菌的抗氧化和抗菌活性。它们能提高生物活性成分和生物可及性，并在发酵过程中产生新的有益代谢产物。这些结果强化了与植物基质相关的益生菌的治疗前景，并表明需要进行临床研究以证实其对改善人类健康的功效。
