The antioxidant activity of Lactic acid bacteria and probiotics: a review

2021 ◽  
Author(s):  
Azita Faraki ◽  
Fatemeh Rahmani
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Natural Antioxidants ◽  
Oxidation Reactions ◽  
Synthetic Antioxidants ◽  
In Vivo Models ◽  
Positive Effects

Probiotics and Lactic Acid Bacteria play important roles such as the production of antimicrobial compounds and other metabolites. So they have positive effects on human health. When reactive oxygen species generated in excess or cellular defenses are deficient, biomolecules can be damaged by the oxidative stress process. Various studies have shown that the best way to protect the human body from the effects of oxidation reactions is to avoid them, which can be accomplished by using antioxidants. Due to the damages of synthetic antioxidants, their usage has been discussed. Nowadays natural antioxidants derived from bio-resources have recently gained a lot of attention as a potential replacement for synthetic antioxidants. Probiotic bacteria are thought to defend against oxidative stress by restoring the gut microbiota, according to hypothesis of some scientists. This type of microorganisms indicated their antioxidant activity by producing and increasing antioxidant enzymes, production of secondary metabolites, small hydrolyzed peptides in food, resistance to the presence of hydrogen peroxide, and production of intracellular and extracellular compounds such as Exopolysaccharides. Also, they have shown their positive effect on in vivo models. In conclusion, according to the results of studies, lactic acid bacteria and probiotics are significant sources of natural antioxidants. Therefore, they have important research value and market development potential. Also, it should be noted that the mechanism of antioxidant activity of this group of microorganisms has not been fully investigated, this requires further research.

scholarly journals Transfer of Antibiotic Resistance Marker Genes between Lactic Acid Bacteria in Model Rumen and Plant Environments

2009 ◽  
Vol 75 (10) ◽  
pp. 3146-3152 ◽  
Author(s):  
Niamh Toomey ◽  
�ine Monaghan ◽  
S�amus Fanning ◽  
Declan Bolton
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Marker Genes ◽  
Natural Environments ◽  
In Vivo Models ◽  
Filter Mating ◽  
Mating Method

ABSTRACT Three wild-type dairy isolates of lactic acid bacteria (LAB) and one Lactococcus lactis control strain were analyzed for their ability to transfer antibiotic resistance determinants (plasmid or transposon located) to two LAB recipients using both in vitro methods and in vivo models. In vitro transfer experiments were carried out with the donors and recipients using the filter mating method. In vivo mating examined transfer in two natural environments, a rumen model and an alfalfa sprout model. All transconjugants were confirmed by Etest, PCR, pulsed-field gel electrophoresis, and Southern blotting. The in vitro filter mating method demonstrated high transfer frequencies between all LAB pairs, ranging from 1.8 � 10−5 to 2.2 � 10−2 transconjugants per recipient. Transconjugants were detected in the rumen model for all mating pairs tested; however, the frequencies of transfer were low and inconsistent over 48 h (ranging from 1.0 � 10−9 to 8.0 � 10−6 transconjugants per recipient). The plant model provided an environment that appeared to promote comparatively higher transfer frequencies between all LAB pairs tested over the 9-day period (transfer frequencies ranged from 4.7 � 10−4 to 3.9 � 10−1 transconjugants per recipient). In our test models, dairy cultures of LAB can act as a source of mobile genetic elements encoding antibiotic resistance that can spread to other LAB. This observation could have food safety and public health implications.

scholarly journals UJI AKTIVITAS ANTIOKSIDAN FRAKSI ETIL ASETAT DAUN SALAM (Syzygium polyanthum) DAN UJI BILANGAN PEROKSIDA-NYA TERHADAP MINYAK GORENG CURAH

2019 ◽  
Vol 1 (1) ◽  
pp. 55
Author(s):  
Vritta Amroini Wahyudi Afifah Nuril Aini, Dian Puspita Ayu Ramadhanni Kumala Dewi
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Natural Antioxidants ◽  
Ethyl Acetate Fraction ◽  
Oxidation Reactions ◽  
Synthetic Antioxidants ◽  
Bulk Oil ◽  
Cooking Oil ◽  
Dpph Method

Cooking oil is a necessity of the people of Indonesia that is always needed. Based on the stages of manufacture, oil is divided into two, namely branded oil and bulk oil. Until now, branded oil is still the main choice even though it is economically more expensive than bulk oil. This is related to the tendency of bulk oil to experience rancidity due to oxidation reactions. The quality of bulk oil can be scientifically improved by the addition of antioxidants. Commonly used antioxidants are synthetic antioxidants such as TBHQ. Natural antioxidants are less popular because they have only stalled in the study but have not been compared significantly with synthetic antioxidants. In this study, a research is used to find out the stability of bulk oil with the addition of bay leaf ethyl acetate fraction and as a comparison of the use of TBHQ. Analysis of antioxidant activity of DPPH method was also used to find out determine the relationship between the power of antioxidant activity with the quality of bulk cooking oil. The evaluation was performed on the addition of bay leaf extract with various concentrations treated on bulk oil by heating for 20 minutes using 90˚C temperature. The results showed that the bay leave ethyl acetate fraction has IC50 value of 19.473 ppm, so it can effectively reduce the number of peroxide. The smallest peroxide number was obtained at treatment P6 (1%) that is 5,304 meqO2 / kg, where TBHQ (0,2%) as comparison have value equal to 4,147 meqO2 / kg. This shows that the antioxidant activity is very strong in bay leaf significantly affect the inhibition of bulk oil destruction. Natural antioxidant from bay leaf can prevent bulk oil from oxidation as well as synthetic antioxidants, but safer than synthetic antioxidants.

Comparative Study of Eight Strains of Lactic Acid Bacteria In Vitro Antioxidant Activity

2014 ◽  
Vol 1073-1076 ◽  
pp. 183-188
Author(s):  
Yue Qi Wang ◽  
Yan Yan Wu ◽  
Lai Hao Li ◽  
Xi Chang Wang ◽  
Qiu Xing Cai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hydroxyl Radical ◽  
Functional Foods ◽  
Intact Cell ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
High Antioxidant Activity

In order to achieve lactic acid bacteria (LAB) with high antioxidant activity and provide a theoretical reference for the development of natural antioxidants, 8 stains of LAB were studied by hydroxyl radical scavenging experiments, DPPH and hydroxyl radical assays, anti-lipid peroxidation assays and reducing powder evaluation experiments. The results showed that the antioxidant capabilities of the 8 strains of LAB were quite different and the fermentation supernatant had better antioxidant activity than the intact cell and the intracellular extracts. Moreover, Lb,Lr and Lm1strains demonstrated better capacity on antioxidant activity than others, which could be considered as potential antioxidant strains to be applied in functional foods.

scholarly journals Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions

PLoS ONE ◽  
2021 ◽  
Vol 16 (5) ◽  
pp. e0249250
Author(s):  
Hsing-Chun Kuo ◽  
Ho Ki Kwong ◽  
Hung-Yueh Chen ◽  
Hsien-Yi Hsu ◽  
Shu-Han Yu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Free Radical Scavenging ◽  
Radical Scavenging Ability ◽  
Optimization Of Fermentation

In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response surface methodology (RSM). Lactobacillus plantarum BCRC 11697 was chosen because, compared to other lactic acid bacteria, it exhibits increased free radical scavenging ability and can produce more phenolic compounds, DPPH (from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%). Using RSM, we further optimize the fermentation protocol of BCRC 11697 by adjusting the initial fermentation pH, agitation speed, and temperature to reach the highest level of antioxidant activity (73.5% of DPPH and 93.8% of ABTS). The optimal protocol (pH 5.55, 104 rpm, and 24.4°C) resulted in a significant increase in the amount of phenolic compounds as well as the DPPH and ABTS free radical scavenging ability of BCRC 11697 products. The IC50 of the DPPH and ABTS free radical scavenging ability were 0.33 and 2.35 mg/mL, respectively, and both protease and tannase activity increased after RSM. An increase in lower molecular weight (<24 kDa) protein hydrolysates was also observed. Results indicated that djulis fermented by L. plantarum can be a powerful source of natural antioxidants for preventing free radical-initiated diseases.

scholarly journals Phenolic Composition and Antioxidant Activity of Plants Belonging to the Cephalaria (Caprifoliaceae) Genus

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 952
Author(s):  
Małgorzata Chrząszcz ◽  
Barbara Krzemińska ◽  
Rafał Celiński ◽  
Katarzyna Szewczyk
Keyword(s):  
Antioxidant Activity ◽  
Lung Diseases ◽  
Antioxidative Activity ◽  
Biological Activities ◽  
Natural Antioxidants ◽  
Antioxidant Effect ◽  
In Vivo Studies ◽  
Phenolic Composition

The genus Cephalaria, belonging to the Caprifoliaceae family, is a rich source of interesting secondary metabolites, including mainly saponins which display a variety of biological activities, such as immunomodulatory, antimicrobial and hemolytic effects. Besides these compounds, flavonoids and phenolic acids were identified in Cephalaria species. Cephalaria is employed in traditional medicine e.g., to cure cardiac and lung diseases, rheumatism, and regulate menstruation. In this review we focus on the phenolic compound composition and antioxidative activity of Cephalaria species. The antioxidant effect can be explained by flavonoids present in all parts of these plants. However, future efforts should concentrate more on in vitro and in vivo studies and also on clinical trials in order to confirm the possibility of using these plants as natural antioxidants for the pharmacology, food or cosmetic industries.

scholarly journals Neuroprotective Benefits of Exercise and MitoQ on Memory Function, Mitochondrial Dynamics, Oxidative Stress, and Neuroinflammation in D-Galactose-Induced Aging Rats

2021 ◽  
Vol 11 (2) ◽  
pp. 164
Author(s):  
Jae-Hoon Jeong ◽  
Jung-Hoon Koo ◽  
Jang Soo Yook ◽  
Joon-Yong Cho ◽  
Eun-Bum Kang
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Cognitive Impairment ◽  
Nadph Oxidase ◽  
Learning And Memory ◽  
Oxidase Activity ◽  
Mitochondrial Dynamics ◽  
Nadph Oxidase Activity ◽  
Aging Rats ◽  
Positive Effects

Exercise and antioxidants have health benefits that improve cognitive impairment and may act synergistically. In this study, we examined the effects of treadmill exercise (TE) and mitochondria-targeted antioxidant mitoquinone (MitoQ), individually or combined, on learning and memory, mitochondrial dynamics, NADPH oxidase activity, and neuroinflammation and antioxidant activity in the hippocampus of D-galactose-induced aging rats. TE alone and TE combined with MitoQ in aging rats reduced mitochondrial fission factors (Drp1, Fis1) and increased mitochondrial fusion factors (Mfn1, Mfn2, Opa1). These groups also exhibited improved NADPH oxidase activity and antioxidant activity (SOD-2, catalase). TE or MitoQ alone decreased neuroinflammatory response (COX-2, TNF-α), but the suppression was greater with their combination. In addition, aging-increased neuroinflammation in the dentate gyrus was decreased in TE but not MitoQ treatment. Learning and memory tests showed that, contrarily, MitoQ alone demonstrated some similar effects to TE but not a definitive improvement. In conclusion, this study demonstrated that MitoQ exerted some positive effects on aging when used as an isolated treatment, but TE had a more effective role on cognitive impairment, oxidative stress, inflammation, and mitochondria dysfunction. Our findings suggest that the combination of TE and MitoQ exerted no synergistic effects and indicated regular exercise should be the first priority in neuroprotection of age-related cognitive decline.

scholarly journals The Protection of Lactic Acid Bacteria Fermented-Mango Peel against Neuronal Damage Induced by Amyloid-Beta

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3503
Author(s):  
Bao-Hong Lee ◽  
Wei-Hsuan Hsu ◽  
Chih-Yao Hou ◽  
Hao-Yuan Chien ◽  
She-Ching Wu
Keyword(s):  
Oxidative Stress ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Amyloid Beta ◽  
Neuronal Damage ◽  
Neural Cells ◽  
Bdnf Expression ◽  
Neuronal Protection ◽  
Mango Peel ◽  
Mango Peels

Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango peel on neuronal protection in Neuron-2A cells against amyloid beta (Aβ) treatment (50 μM). Mango peel can be fermented by different lactic acid bacteria species. Lactobacillus acidophilus (BCRC14079)-fermented mango peel produced the highest concentration of lactic acid bacteria (exceeding 108 CFU/mL). Mango peel and fermented mango peel extracts upregulated brain-derived neurotrophic factor (BDNF) expression for 1.74-fold in Neuron-2A cells. Furthermore, mango peel fermented products attenuated oxidative stress in Aβ-treated neural cells by 27%. Extracts of L. acidophilus (BCRC14079)-fermented mango peel treatment decreased Aβ accumulation and attenuated the increase of subG1 caused by Aβ induction in Neuron-2A cells. In conclusion, L. acidophilus (BCRC14079)-fermented mango peel acts as a novel neuronal protective product by inhibiting oxidative stress and increasing BDNF expression in neural cells.

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