In Vitro Evaluation of Gastrointestinal Survivability and Functional Bio-Efficiency of Probiotic Strains with Antidiabetic and Antioxidant Potential

Abstract

Objectives:
The purpose of this research was to separate and assess probiotic lactic acid bacteria from fermented foods according to their potential as antioxidants, antimicrobials, gastrointestinal survivors, and antidiabetic agents.
Materials and Methods:
A total of 27 bacterial strains were isolated from fermented foods, out of which 18 were considered presumptive strains of lactic acid bacteria. Five of these (L2, L4, L5, L8, and L9) were selected after safety tests and biochemical tests. Assessment of gastrointestinal survival was done at pH 2.0 and 3.0 and 0.3% bile salts. The functional assessment of strains was done by studying their antibacterial property, enzyme inhibition, and antioxidant property.
Results:
All the isolates chosen showed high resistance to simulated conditions of the gut. There were also high levels of antimicrobial activities shown to the most pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella typhi, and Pseudomonas aeruginosa. L8 proved to be the most active against diabetes because it inhibited the α-amylase and α-glucosidase enzymes.
Conclusion:
The findings indicate that selected probiotic isolates, particularly L8, possess strong multifunctional bio-efficiency and potential for application in functional foods and management of metabolic disorders such as diabetes. Significant differences (p < 0.05) were observed among the selected probiotic isolates, with isolate L8 demonstrating the highest gastrointestinal survivability, antimicrobial, antidiabetic, and antioxidant activities.