Effect of potential postbiotics derived from food-isolated Lactobacillus on different of human microbiome

Many lactic acid bacteria (LAB) are considered probiotics and their postbiotic compounds present additional health benefits through modulating the gut microbiota and metabolites. This study aimed to explore the gut microbiota modulation effect of potential postbiotics produced by Lactobacillus parabuchneri MF2103 (LPP), which is a food-isolated strain and belongs to LAB. In vitro fecal fermentation of LPP was performed with Escherichia-Shigella- (E group) and Faecalibacterium-enterotype inoculum (F group), and the relative abundance of nine and twenty-nine genera significantly changed in E and F groups, respectively, and the Shannon index of F group increased. Moreover, the total short-chain fatty acids significantly boosted to 50.54 +/- 3.14 mmol/L from 8.28 +/- 0.61 mmol/L of the E group and to 50.37 +/- 2.80 mmol/L from 22.15 +/- 5.19 mmol/L of the F group. The E group showed upregulation of gamma-aminobutyric acid and phloretin, and downregulation of indole, 5-methoxyindoleacetate, and succinic acid, while F group showed upregulation of 7,8-diaminononanoate and S-allylcysteine, and downregulation of N2-acetyl-L-aminoadipate ad (R)-salsolinol. Our study revealed potentially beneficial effects of LPP, but different microbiota enterotypes exhibited specific variations.

Automated summary

This study aimed to explore the gut microbiota modulation effect of potential postbiotics produced by Lactobacillus parabuchneri MF2103 (LPP). In vitro fecal fermentation of LPP showed significant changes in the relative abundance of certain bacterial genera and an increase in the diversity index. Moreover, the total short-chain fatty acids level also significantly increased. However, different microbiota enterotypes exhibited specific variations.