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<p>The interplay between intestinal microbiota and human health has drawn increasing attention in recent years, with probiotics recognized as essential contributors to immune function and pathogen resistance. Among probiotics, <i>Lacticaseibacillus rhamnosus</i> GG (LGG) stands out for its proven health benefits, including antioxidant properties and gut epithelium protection. Natural edible plants like cumin (<i>Cuminum cyminum</i> L.) are known for their therapeutic effects, attributed to their phenolic and flavonoid content with antioxidant, antimicrobial, and anti-inflammatory properties. <i>Cuminum cyminum</i> L. is the second most popular seed species after black pepper. The present study explores the synbiotic potential of <i>Cuminum cyminum</i> L. and LGG, focusing on their combined effects on bacterial growth, auto-aggregation, biofilm formation, adhesion, and antioxidant activity. <i>Cuminum cyminum</i> L. extract, prepared via ethanol-based extraction, was tested in various concentrations (0–1000&#xa0;µg/mL) against LGG. The results demonstrated no inhibitory effects on LGG growth but revealed dose-dependent increases in auto-aggregation, particularly at 250 and 500&#xa0;µg/mL. While <i>Cuminum cyminum</i> L. extract did not significantly enhance LGG's adhesion capacity, it boosted biofilm formation at lower concentrations (125–250&#xa0;µg/mL). Antioxidant assays using DPPH and ABTS radicals showed no significant improvement in LGG’s antioxidant activity when combined with cumin extract, though the extract alone exhibited inherent antioxidant potential. These findings highlight <i>Cuminum cyminum</i> L.’s ability to augment specific probiotic properties, such as auto-aggregation and biofilm formation, without negatively affecting bacterial growth. This study gives insight into the emerging potential of <i>Cuminum cyminum</i> L. as a prebiotic component in synbiotic formulations with LGG, paving the way for further investigations into its application in functional foods for enhancing gut health.</p>

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Postbiotic potential and emerging synbiotic interactions of Cuminum cyminum L. and Lacticaseibacillus rhamnosus GG

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年6月12日

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  • Seda Nur Erciyes,
  • Fatma Al Dukr,
  • Buse Nur Derebasi,
  • Sena Davran Bulut,
  • Hasan Ufuk Celebioglu

摘要

The interplay between intestinal microbiota and human health has drawn increasing attention in recent years, with probiotics recognized as essential contributors to immune function and pathogen resistance. Among probiotics, Lacticaseibacillus rhamnosus GG (LGG) stands out for its proven health benefits, including antioxidant properties and gut epithelium protection. Natural edible plants like cumin (Cuminum cyminum L.) are known for their therapeutic effects, attributed to their phenolic and flavonoid content with antioxidant, antimicrobial, and anti-inflammatory properties. Cuminum cyminum L. is the second most popular seed species after black pepper. The present study explores the synbiotic potential of Cuminum cyminum L. and LGG, focusing on their combined effects on bacterial growth, auto-aggregation, biofilm formation, adhesion, and antioxidant activity. Cuminum cyminum L. extract, prepared via ethanol-based extraction, was tested in various concentrations (0–1000 µg/mL) against LGG. The results demonstrated no inhibitory effects on LGG growth but revealed dose-dependent increases in auto-aggregation, particularly at 250 and 500 µg/mL. While Cuminum cyminum L. extract did not significantly enhance LGG's adhesion capacity, it boosted biofilm formation at lower concentrations (125–250 µg/mL). Antioxidant assays using DPPH and ABTS radicals showed no significant improvement in LGG’s antioxidant activity when combined with cumin extract, though the extract alone exhibited inherent antioxidant potential. These findings highlight Cuminum cyminum L.’s ability to augment specific probiotic properties, such as auto-aggregation and biofilm formation, without negatively affecting bacterial growth. This study gives insight into the emerging potential of Cuminum cyminum L. as a prebiotic component in synbiotic formulations with LGG, paving the way for further investigations into its application in functional foods for enhancing gut health.