Antioxidant, Anti-Inflammatory, Antagonistic and Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Algerian Fermented Wheat

This study focuses on the identification of three lactic acid bacteria isolates obtained from traditional Algerian fermented wheat, as well as the evaluation of their biological activities mainly probiotic, antimicrobial, anti-inflammatory, and antioxidant properties. The identification of these isolates was carried out through phenotypic and genotypic characterizations. It was found that isolate LB3 was Lactiplantibacillus plantarum, however isolates LB1 and LB2 were identified as Weissella confusa. Moreover, the strains LB1, LB2 and LB3 are capable of maintaining their growth at pH 3 and in bile salts after 4 h with survival rates between 41% and 90%. Furthermore, their co-aggregation capacity with Staphylococcus aureus indicated a percentage higher than 50%. The three strains demonstrated strong inhibitory effects against pathogenic bacteria, showing inhibition of 5 % to 40%. They exhibited significant anti-inflammatory activity ranging from 20% to 39%. All strains revealed powerful ability to scavenge DPPH·, a greater ferric reducing activity, and high levels of glutathione. Additionally, they are capable of exerting a protective effect against plasma lipid peroxidation with inhibition rates ranging from 20% to 39%. These findings suggest that these strains possess promising probiotic potential for future therapeutic agent to be used in the development of novel functional fermented foods.