Soobin Park, Huijin Jeong, Na-Kyoung Lee, Dae‐Kyung Kang, Hyun‐Dong Paik, Young-Seo Park
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Comprehensive safety assessment of Pediococcus acidilactici SY23 for potential probiotic use in inflammation management
A comprehensive safety evaluation of P. acidilactici SY23 was conducted to assess its suitability as a probiotic strain with anti-inflammatory potential. Previous studies have reported anti-inflammatory activity of P. acidilactici SY23 in RAW 264.7 cells. In the present study, P. acidilactici SY23 exhibited no mucin degradation, gelatin liquefaction, urease or β-glucuronidase activity, or bile salt deconjugation. Biogenic amines and indoles were not detected, whereas D-lactate was produced at approximately 47 mM under the tested conditions. P. acidilactici SY23 also showed no β-hemolytic activity and no cytotoxicity toward Caco-2 cells. Antibiotic susceptibility testing showed that the minimum inhibitory concentrations were below EFSA cut-off values for all tested antibiotics. Whole-genome analysis further confirmed the absence of acquired antibiotic resistance and virulence genes. Collectively, these findings suggest that P. acidilactici SY23 may be a suitable probiotic candidate under the evaluated conditions.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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