Combination of Specific Probiotic Strains and Dietary Polyphenols Exhibit Synergistic Cellular Antioxidant and Anti-Inflammatory Potentials

Oxidative stress and inflammation are implicated in the pathogenesis of cardiovascular and metabolic diseases. Dietary polyphenols and probiotics have been shown in the past to exhibit antioxidant and anti-inflammatory activities. However, little is known if dietary polyphenols and probiotics could exert synergistic antioxidant and anti-inflammatory properties. The study examined the possible synergism between specific dietary polyphenols and probiotic strains in alleviating cellular oxidative and inflammatory damages. Antioxidant potentials were determined by measuring the extent of inhibition of cellular F2-isoprostanes and formation of lipid hydroperoxides. Anti-inflammatory potentials were determined by measuring the inhibitory extent of cellular leukotriene B4 formation and myeloperoxidase activity. Freshly isolated human neutrophils were treated with specific polyphenols (epicatechin, hesperidin, quercetin, and resveratrol, all at 10µmol/L) and probiotic strains (Lactobacillus acidophilus and Bifidobacterium longum, both at 109 CFU/L), individually and paired. Individually, the polyphenols and probiotic strains significantly decreased the formations of cellular F2-isoprostanes, lipid hydroperoxides, leukotriene B4, and myeloperoxidase enzyme activity. We have observed that L. acidophilus demonstrated significantly stronger antioxidant but weaker anti-inflammatory potentials than B. longum. The antioxidant and anti-inflammatory potentials did not differ between the polyphenols. The combined polyphenols and probiotics exhibited synergistic antioxidant and anti-inflammatory activities. When combined with specific polyphenols, L. acidophilus exerted significantly stronger antioxidant and weaker anti-inflammatory potentials than B. longum.