Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods

The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food quality and human health. A substantial body of research has been dedicated to the antimicrobial activity of pro- and postbiotics; however, their antioxidant properties remain relatively unexplored. Although LAB are facultative anaerobes, there are several species that have the potential to undergo aerobic respiration, thereby being exposed to the action of reactive oxygen species (ROS). The resultant oxidative stress has been shown to damage all intracellular molecules, thus requiring the presence of antioxidants in order to counteract this effect. The present review discusses the peculiarities of respiration, the role of ROS, the antioxidant potential of LAB, and the mechanisms underlying their activity. Furthermore, the study explores the antioxidant capacity of probiotics and postbiotics, as well as their role in controlling oxidative stress. The objective of the present review is to provide an overview of the current research on the oxidative stress tolerance and antioxidant capacity of LAB and its impact on food.