The Foodborne Strain Lactobacillus fermentum MBC2 Triggers pept-1-Dependent Pro-Longevity Effects in Caenorhabditis elegans

Abstract

Lactic acid bacteria (LAB) are involved in several food fermentations and many of them provide strain-specific health benefits. Herein, the probiotic potential of the foodborne strain <i>Lactobacillus fermentum</i> MBC2 was investigated through in vitro and in vivo approaches. <i>Caenorhabditis elegans</i> was used as an in vivo model to analyze pro-longevity and anti-aging effects. <i>L. fermentum</i> MBC2 showed a high gut colonization capability compared to <i>E. coli</i> OP50 (OP50) or L. rhamnosus GG (LGG). Moreover, analysis of pumping rate, lipofuscin accumulation, and body bending showed anti-aging effects in <i>L. fermentum</i> MBC2-fed worms. Studies on PEPT-1 mutants demonstrated that <i>pept-1</i> gene was involved in the anti-aging processes mediated by this bacterial strain through DAF-16, whereas the oxidative stress protection was PEPT-1 independent. Moreover, analysis of acid tolerance, bile tolerance, and antibiotic susceptibility were evaluated. <i>L. fermentum</i> MBC2 exerted beneficial effects on nematode lifespan, influencing energy metabolism and oxidative stress resistance, resulted in being tolerant to acidic pH and able to adhere to Caco-2 cells. Overall, these findings provide new insight for application of this strain in the food industry as a newly isolated functional starter. Furthermore, these results will also shed light on <i>C. elegans</i> molecular players involved in host-microbe interactions.