Protective effect of soy germ-fermented postbiotics derived from Lacticaseibacillus paracasei DCF0429 (SGPB-DCF0429) in human reconstituted skin

Abstract

Postbiotics are non-viable microorganisms and their components that provide health benefits to their hosts. At this time, the potential effects of food-based postbiotics have not been reported. This study was designed to isolate lactic acid bacteria (LAB) from traditional Korean fermented foods and to evaluate the beneficial properties of soy germ-fermented postbiotics produced using LAB in a reconstructed epidermis model. Among the LABs isolated from traditional Korean fermented foods, Lacticaseibacillus paracasei DCF0429 showed the highest antioxidant and β-glucosidase activities without any harmful enzyme activities. Additionally, L. paracasei DCF0429 increased the isoflavone aglycone content and antioxidant activity of soy germ during postbiotic production. Finally, the soy germ-fermented postbiotic DCF0429 (SGPB-DCF0429) was investigated for its skin barrier properties. SGPB-DCF0429 protected epidermis tissue against oxidative stress by increasing the cell viability and regulating pro-inflammatory cytokines. These results suggest that SGPB-DCF0429 could serve as a promising protective effect in oxidative stress-induced epidermis tissue.

Keywords

• Postbiotics
• Soy germ
• Antioxidant
• Anti-inflammatory
• Traditional Korean fermented food
• Epidermis tissue