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Little work is done to develop  Aloe vera  (AV) using probiotics. To explore the potential benefits, the antioxidant effects and the antibacterial effects on foodborne pathogens of  Aloe  fermentation supernatant were evaluated in vitro. Our results indicated that the  Aloe  fermentation supernatant fermented by  Lactobacillus plantarum  HM218749.1 had very strong scavenging capacities of the DPPH (86%), O 2   •−  (85%),  • OH (76%), and Fe 2+  chelation (82%) and reducing powers (242.5 mg/L), and the inhibition zones for  Salmonella typhimurium ,  Salmonella enteritidis ,  Shigella flexneri ,  Escherichia coli ,  Listeria monocytogenes ,  S. dysenteriae  301,  Staphylococcus aureus  Cowan1, and  Propionibacterium acnes  were 16, 15, 19, 20, 21, 20, and 27 mm. Moreover, the low concentration of  Aloe  fermentation supernatant had significantly reduced the production of IL-1 β , TNF- α , and IL-6 in both mRNA and protein levels ( P  < 0.01). Therefore, the  Aloe  fermentation supernatant can be used as functional beverage or cosmetic ingredients to guard human intestinal health, delaying senescence, and prevent chronic diseases.

mediators of inflammation

Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of the<i>Aloe</i>Fermentation Supernatant Containing<i>Lactobacillus plantarum</i>HM218749.1

Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of theAloeFermentation Supernatant ContainingLactobacillus plantarumHM218749.1