Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

e-ISSN : 2618-5946 DOI: 10.31015/jaefs.2021. 2.15 Cite this article as: Çelik, E. , Çelebioğlu, H.U. (2021). Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus. Int. J. Agric. Environ. Food Sci., 5(2), 243-249 Doi: https://doi.org/10.31015/jaefs.2021. 2.15 Orcid: Esra Çelik: https://orcid.org/0000-0003-1671-617X and Hasan Ufuk Çelebioğlu: https://orcid.org/0000-0001-7207-2730 Received: 24 September 2020 Accepted: 16 April 2021 Published Online: 28 June 2021 Year: 2021 Volume: 5 Issue: 2 (June) Pages: 243-249 Available online at : http://www.jaefs. com http://dergipark.gov. tr/jaefs Copyright © 2021 International Journal of Agriculture, Environment and Food Sciences (Int. J. Agric. Environ. Food Sci.) This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International (CC-by 4.0) License Introduction The intestinal microbiota begins to resemble the gastrointestinal tract microbiota of a young person after the first year of life and is considered to have reached the adult microbiota composition for an average of 3 years. This bacterial group, which is synbiotic with the human body, is defined as a microbiota with the “Human Microbiome Project”. Probiotics are living microorganisms that show beneficial effects on a person’s health and physiology when taken in sufficient quantities, and the most important advantage of probiotics in microbiota is their effect in maintaining the proper balance between the pathogens and bacteria required in the organism (İsmailoğlu and Öngün Yılmaz, 2019). Probiotics are microorganisms that have positive effects on human health when taken into the body in the required amounts (Hill et al., 2014). Probiotic microorganisms have beneficial effects such as vitamin production, reducing lactose tolerance and calcium absorption, by strengthening the immune system, it has benefits such as reducing the risk of intestinal cancer, regulating the digestive system, inhibiting tumor formation, inhibiting diarrhea formation (Gill and Prasad, 2008). Probiotics are also described as health-promoting bacteria. Lactic acid bacteria (LAB), which constitute the most important group of probiotic bacteria, are gram-positive, catalase-negative, non-spore, cocci or cocobacilli, aerotolerant microorganisms (Vandenbergh, 1993). Lactobacillus species Esra Çelik and Hasan Ufuk Çelebioğlu DOI: 10.31015/jaefs.2021. 2.15 244 such as Lactobacillus casei, L. paracei, L. rhamnosus, and L. plantarum are among the most widely used probiotic bacteria used in the production of many dairy and nonfermented food products (O’Toole et al., 2017). Lactobacillus acidophilus produce lactic acid, hydrogen peroxide and various bacteriosins (acidolin, acidophilin, lactosidine), which can have antibacterial effects against intestinal pathogens (Sanders and Klaenhammer, 2001). Lactic acid lowers the pH of the environment and creates an unsuitable condition for other bacteria, while hydrogen peroxide plays a role in the antagonistic effect against intestinal pathogens (Sezen, 2013). The use of foods for increasing nutritional value, extending shelf life and controlling intestinal infections has made lactic acid bacteria important in recent years (Soomro et al., 2002). The importance of nutrition on human health has been understood and accordingly, the concentration on natural antioxidant consumption has increased in developed countries. The main color substance of plants that have therapeutic effect against oxidative pressures, diabetes, Alzheimer, neurological diseases and some types of cancer in the last years as well as attracting the attention of many researchers is the carotenoid pigment (Kadakal et al., 2001). Especially, the relationship between cancer and carotenoid is a factor preventing tumor formation (Dai and Mumper, 2010). The antioxidant and antiinflammatory effect of carotenods is of great importance in terms of cancer diagnosis and treatment methods (Dai and Mumper, 2010). Pigmentation-providing carotenoids cannot be synthesized by animal tissues, and therefore this molecule is derived from food (Fernández-García et al., 2012). The identified carotenoid substance is over 600 and it has potential health benefits as well as its coloring feature (FernándezGarcía et al., 2012). Capsanthin is one of carotenoids from red pepper (Figure 1). 70% of carotenoids in all intense varieties of red intense constitute of capsanthin and capsorubin, while green stuffed peppers do not contain them. The ratio of the capsule in different varieties of red-colored species is between 34-60%. More than 60% of the color is red, and 53.5% of this is due to the capsanthin (Kadakal et al., 2001). The coloring agents in red pepper are rich in provitamin A and C, B1, B2, E vitamins (Demiray and Tülek, 2012). Figure 1. Chemical structure of capsanthin. Hour Previous researches have found that capsanthin is well absorbed by humans, and has antitumor and anticancer effects, as well this compound plays an important role in the prevention of many diseases (Akdoğan et al., 2008). Capsanthin, which has a beneficial effect, was used in this project and we hypothesized that using it together with probiotic bacteria can have a positive effect on health and prevent gastrointestinal