Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223

• Published in: Food science and biotechnology Vol. 33; no. 9; pp. 2179 - 2187
• Main Authors: Jung, Hee-Su, Lee, Hye-Won, Kim, Kee-Tae, Lee, Na-Kyoung, Paik, Hyun-Dong
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.07.2024; Springer Nature B.V; 한국식품과학회
• Subjects: Antimicrobial activity; Antioxidants; Bacillus subtilis; Chemistry; Chemistry and Materials Science; Food Science; Functional materials; Inflammation; Nitric oxide; Nutrition; Probiotics; Reactive oxygen species; Research Article; Signal transduction; Tumor necrosis factor-α; 식품과학; Probiotics; Anti-inflammatory effect; Antioxidant effect: Antimicrobial effect; Bacillus subtilis
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-023-01445-4

This study aimed to investigate the anti-inflammatory, antioxidant, and antimicrobial effects of Bacillus subtilis P223 which is known to have probiotic properties. B. subtilis P223 that had been killed by heat in LPS-induced RAW 264.7 cells decreased nitric oxide (NO) production. Furthermore, it inhibited the expression of proinflammatory cytokines such interleukin (IL)-1β, IL-6, and tumor necrosis factor-alpha (TNF-α). Heat-killed B. subtilis P223 also inhibited the expression of the nuclear factor (NF)-κB cellular signaling pathway, and it showed reactive oxygen species (ROS) reduction. In DPPH, ABTS, and SOD assay, B. subtilis P223 showed a high antioxidant capacity, and inhibited the growth of skin related pathogens including Staphylococcus aureus and Propionibacterium acnes . This study therefore demonstrated the various functional properties of B. subtilis P223 as probiotics, and suggested the potential for its application as functional material.