Comparing the antioxidant effects of single and binary combinations of Lactiplantibacillus plantarum in vitro and in vivo and their application in yogurt

Abstract

Lactiplantibacillus plantarum have been studied for their antioxidant properties, which can mitigate oxidative stress and improve health outcomes. The study aimed to compare the antioxidant properties of single and binary L. plantarum and their impact on yogurt. Lactiplantibacillus plantarum 847 (Lp-C), L. plantarum 8014 (Lp-G), and their combination were chosen for their in vitro antioxidant potential. In vivo experiments were performed in Drosophila melanogaster and results showed that binary L. plantarum notably improved the survival time, weight, catalase activity and intestinal integrity in H₂O₂-induced flies. As compared with single L. plantarum treated flies, binary strains improved the survival curve, superoxide dismutase and catalase activities in females, prolonged the average survival time in males, and increased the expression level of keap1, Nrf2, and SOD genes in all sexes. To explore the effect of single and binary L. plantarum on milk fermentation, the physicochemical properties and antioxidant activity of yogurt were detected, and results presented that yogurt fermented with L. plantarum exhibited the improved antioxidant capacity, with the binary strain combination demonstrating superior effects in rheological properties and the later period of yogurt storage. This research offers a foundation for choosing the combinations of lactic acid bacteria with antioxidant properties.