scholarly journals Antioxidant and Anti-Inflammatory Effect and Probiotic Properties of Lactic Acid Bacteria Isolated from Canine and Feline Feces

2021 ◽  
Vol 9 (9) ◽  
pp. 1971
Author(s):  
Ki-Tae Kim ◽  
Jin-Woo Kim ◽  
Sun-Il Kim ◽  
Seonyoung Kim ◽  
Trung Hau Nguyen ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Radical Scavenging ◽  
Antioxidant Defenses ◽  
Probiotic Properties ◽  
Activity Measurements ◽  
Anti Inflammatory

Oxidative stress is a phenomenon caused by an imbalance between the production of reactive oxygen species and antioxidant defenses. It plays an important role in numerous disease states, including chronic kidney disease, neurological disorders, cardiovascular diseases, diabetes, and cancer. Lactic acid bacteria (LAB) are known to have prominent antioxidant properties. Therefore, this study aimed to measure the antioxidant activity and anti-inflammatory potential of LAB isolated from animals for the efficient use of probiotics with host specificity. Antioxidant activity measurements of sixteen strains revealed that ABTS radical scavenging activities ranged from 26.3 to 57.4%, and DPPH free radical scavenging activities ranged from 4.7 to 13.5%. Based on the antioxidant activity assessment, five strains (Enterococcus faecium MG9003(YH9003), Enterococcus faecium MG9007(YH9007), Lactobacillus reuteri MG9012(YH9012), Lactobacillus fermentum MG9014(YH9014), and Pediococcus pentosaceus MG9015(YH9015)) were selected with the consideration of fermentation productivity (>1 × 109 CFU/g). The selected strains exhibited nitric oxide inhibition and inhibited inducible nitric oxide synthase and cyclooxygenase expression. Furthermore, probiotic properties, including intestinal adhesion and stability, were identified. Our results show that the selected animal-derived strains can be effective probiotic candidates for potential effects on animal hosts.

scholarly journals Inhibition of Nitric Oxide Production, Oxidative Stress Prevention, and Probiotic Activity of Lactic Acid Bacteria Isolated from the Human Vagina and Fermented Food

2019 ◽  
Vol 7 (4) ◽  
pp. 109 ◽  
Author(s):  
Chang-Ho Kang ◽  
Seul Hwa Han ◽  
Jin-Seong Kim ◽  
YongGyeong Kim ◽  
Yulah Jeong ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Nitric Oxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Fermented Food ◽  
Nitric Oxide Production ◽  
Oxide Production ◽  
Probiotic Potential ◽  
Culture Filtrates

In this study, lactic acid bacteria (LAB) with antioxidative and probiotic activities were isolated from the vaginas of Korean women and from fermented food. Among 34 isolated LAB strains, four strains (MG4221, MG4231, MG4261, and MG4270) exhibited inhibitory activity against nitric oxide production. The MG4221 and MG4270 strains were identified as Lactobacillus plantarum, and MG4231 and MG4261 were identified as Lactobacillus fermentum. These strains were able to tolerate pepsin and pancreatin, which is required for probiotic potential. The antioxidant effects of culture filtrates obtained from selected strains included 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity. Most of the culture filtrates had effective DPPH scavenging activity.In conclusion, the selected strains have significant activities and are potentially applicable to the development of functional foods. These strains might also contribute to the prevention and control of several diseases associated with oxidative stress, when used as functional probiotics.

scholarly journals Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1777
Author(s):  
Hyejin Sohn ◽  
You Hyun Chang ◽  
Jong Hyeok Yune ◽  
Chang Hee Jeong ◽  
Dong Min Shin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mrna Expression ◽  
Inflammatory Cytokines ◽  
Pathogenic Bacteria ◽  
Probiotic Properties ◽  
Expression Levels ◽  
E Coli ◽  
Anti Inflammatory ◽  
Mrna Expression Levels

The purpose of this study was to investigate the probiotic properties of lactic acid bacteria isolated from Korean radish water kimchi (dongchimi). A total of 800 isolates of lactic acid bacteria were isolated from kimchi, and the strain having reduction and tolerance capability for nitrate and nitrite was selected and identified as Lactiplantibacillus plantarum LB5 (LPLB5) by 16S rRNA sequencing. LPLB5 showed higher tolerance to acidic pH values (pH 2.5), 0.3% bile salts, and heat treatment (40, 50, and 60 °C). Antibacterial activity showed strong inhibition against four food-borne pathogenic bacteria (E. coli O157:H7 ATCC 35150, Pseudomonas aeruginosa KCCM 12539, Listeria monocytogenes KCCM 40307, and Staphylococcus aureus ATCC 25923). The strain did not show any antibiotic resistance, β-hemolytic activity, or ability to produce β-glucuronidase. LPLB5 also exhibited a 30% auto-aggregation ability and 33–60% co-aggregation ability with four pathogenic bacteria (E. coli O157: H7 ATCC 35150, E. coli KCTC 2571, L. monocytogenes ATCC 51776, and S. aureus ATCC 25923). Moreover, the strain showed approximately 40% 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical- and 10% 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activity. In cell culture studies, human colon epithelial cells (Caco-2) were treated with LPLB5 (106 and 107 CFU/mL); the bacteria showed more than 70% adherence onto and a 32% invasion rate into the Caco-2 cells. LPLB5 significantly decreased the mRNA expression levels of pro-inflammatory cytokines (interleukin-1 beta (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor-alpha (TNF-α)) and increased the mRNA expression levels of anti-inflammatory cytokines (interleukin-4 (IL-4), interleukin-10 (IL-10), and interferon-gamma (IFN-γ)) in lipopolysaccharide-stimulated Caco-2 cells. Our data suggest that LPLB5 is safe and possesses probiotic, antioxidant, and anti-inflammatory activities.

scholarly journals Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods

3 Biotech ◽  
2021 ◽  
Vol 11 (5) ◽  
Author(s):  
Chang-Ho Kang ◽  
Jin-Seong Kim ◽  
Hye Min Park ◽  
Seonyoung Kim ◽  
Nam-Soo Paek
Keyword(s):  
Nitric Oxide ◽  
Lactic Acid ◽  
Free Radical ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Raw 264.7 ◽  
Nitric Oxide Production ◽  
Scavenging Activity

AbstractCompounds of the cell walls of heat-killed lactic acid bacteria show immunomodulatory properties which boost immunological systems, and are used ad postbiotics (paraprobiotics). In this study, we used 17 different heat-killed isolates as postbiotics and evaluated their anti-inflammatory potential on the expression of proinflammatory mediators and cellular signaling pathways of murine macrophage, RAW 264.7 cells. Bifidobacterium bifidum MG731 showed the high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (90.6%), followed by Bifidobacterium lactis MG741 (59.6%). The Bi. lactis MG741 showed the high ABTS free radical scavenging activity (99.5%), followed by Lactobacillus plantarum MG989 (98.9%), Lactobacillus salivarius MG242 (97.1%), and Bi. bifidum MG731 (96.1%). In addition, Bi. bifidum MG731 showed the lowest nitric oxide production (4.28 µM), followed by B. lactis MG741 (10.80 µM), L. salivarius MG242 (14.60 µM), and L. plantarum MG989 (19.60 µM). The selected strains showed a decreased nitric oxide production via downregulation of inducible nitric oxide synthase and cyclooxygenase 2, which were upregulated via LPS-stimulated RAW 264.7 macrophages. Short-chain fatty acids (SCFA) including acetic, propionic, and butyric acid were produced by four strains. The Bi. bifidum MG731 showed total SCFAs production (4998.6 µg/g), Bi. lactis MG741 (2613.9 µg/g), L. salivarius MG242 (1456.1 µg/g), and L. plantarum MG989 (630.2 µg/g). These results indicated that the various selected strains may possess an anti-inflammatory potential and provide a molecular basis for the development of functional probiotics.

scholarly journals PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

2021 ◽  
Vol 2021 (2/2021) ◽  
pp. 5-11
Author(s):  
Magdalena Trendafilova ◽  
Bogdan Goranov ◽  
Vesela Shopska ◽  
Rositsa Denkova-Kostova ◽  
Velislava Lyubenova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Antioxidant Power ◽  
Radical Scavenging Assay

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages. Keywords: lactic acid fermentation, wort, mint essential oil, phenolic compounds, antioxidant activity

scholarly journals PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

2021 ◽  
pp. 5-11
Author(s):  
Magdalena Trendafilova ◽  
Bogdan Goranov ◽  
Vesela Shopska ◽  
Rositsa Denkova-Kostova ◽  
Velislava Lyubenova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Sensory Profile ◽  
Mentha Piperita ◽  
Antioxidant Power ◽  
Radical Scavenging Assay

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages.

scholarly journals Antioxidant activity of probiotic lactic acid bacteria isolated from Mongolian airag

2014 ◽  
Vol 15 ◽  
pp. 73-78 ◽  
Author(s):  
E Uugantsetseg ◽  
B Batjargal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Bile Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Probiotic Properties ◽  
Bacterial Strains ◽  
Probiotic Lactic Acid Bacteria ◽  
Acid Environment ◽  
Probiotic Strains

This research aimed to determine the antioxidant activity of probiotic lactic acid bacteria isolated from airag. In this study, 42 lactic acid bacteria were isolated from Mongolian airag. All isolates were identified by using morphological, biochemical and physiological methods. The isolated bacteria were studied for antagonistic effects on Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, 22 strains showed antibacterial activity. When we examined their probiotic properties such as bile acid tolerance and gastric acid tolerance, it is shown that only 6 bacterial strains can survive up to 3  hours in a pH 3.0 acid environment  and up to 8 hours in  0.3% bile acid environment. Selected probiotic strains were further identified to species by API 50CHL system. Antioxidant activity of  probiotic  strains were determined by 1,1-diphenyl-2 picrylhydrazyl (DPPH) assay. While the antioxidant activity in cell free supernatant fluctuated between the range of 26.1-38.4%,  the antioxidant activity after 72 hours of fermentation in the whey fraction was between 17.23-55.12%. DOI: http://doi.dx.org/10.5564/mjc.v15i0.327 Mongolian Journal of Chemistry 15 (41), 2014, p73-78

scholarly journals Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria

Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 29
Author(s):  
Seonyoung Kim ◽  
Ji Yeon Lee ◽  
Yulah Jeong ◽  
Chang-Ho Kang
Keyword(s):  
Oxidative Stress ◽  
Nitric Oxide ◽  
Antioxidant Activity ◽  
Radical Scavenging ◽  
The Body ◽  
No Production ◽  
Probiotic Properties ◽  
Bacterial Strains ◽  
Inhibition Effect ◽  
Adhesion Ability

Oxidative stress, which can cause imbalance in the body by damaging cells and tissues, arises from the immoderate production of reactive oxygen species (ROS)/reactive nitrogen species (RNS). Therefore, external supplements having antioxidant activity are required for reducing oxidative stress. In our study, we investigated DPPH and ABTS radical scavenging ability, and the inhibition effect on the nitric oxide (NO) production of 15 food-derived bacterial strains in LPS-activated RAW264.7 cells. Among these LAB strains, eight strains with an excellent inhibition effect on NO production were selected through comparisons within the same genera. Moreover, the selected strains, including Leuconostoc mesenteroides MG860, Leu. citreum MG210, Pediococcus acidilactici MG5001, P. pentosaceus MG5078, Weissella cibaria MG5090, Levilactobacillus brevis MG5306, Latilactobacillus curvatus MG5020, and Latilactobacillus sakei MG5048 diminished the inducible nitric oxide synthase (iNOS)/cyclooxygenase-2 (COX-2) expression. In addition, the stability and adhesion ability of the eight LAB strains in the gastrointestinal tract were determined. In conclusion, the selected strains have potential as new probiotics with antioxidant effects.

scholarly journals The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 123
Author(s):  
Yulah Jeong ◽  
Hyemin Kim ◽  
Ji Yeon Lee ◽  
GaYeong Won ◽  
Soo-Im Choi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Fermented Food ◽  
Food Sources ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Beneficial Effects ◽  
Safety And Stability ◽  
Oil Red O Staining

In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (Lacticaseibacillus rhamnosus MG4502, Lactobacillus gasseri MG4524, Limosilactobacillus reuteri MG5149, and Weissella cibaria MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects.

scholarly journals Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

2011 ◽  
Vol 78 (4) ◽  
pp. 1087-1096 ◽  
Author(s):  
Rossana Coda ◽  
Carlo Giuseppe Rizzello ◽  
Daniela Pinto ◽  
Marco Gobbetti
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Lactic Acid Bacteria ◽  
Ex Vivo ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Peptides ◽  
Almost All

ABSTRACTA pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts (WSE) from sourdoughs was significantly (P< 0.05) higher than that of chemically acidified doughs. The highest activity was found for whole wheat, spelt, rye, and kamut sourdoughs. Almost the same results were found for the inhibition of linoleic acid autoxidation. WSE were subjected to reverse-phase fast protein liquid chromatography. Thirty-seven fractions were collected and assayedin vitro. The most active fractions were resistant to further hydrolysis by digestive enzymes. Twenty-five peptides of 8 to 57 amino acid residues were identified by nano-liquid chromatography-electrospray ionization-tandem mass spectrometry. Almost all of the sequences shared compositional features which are typical of antioxidant peptides. All of the purified fractions showedex vivoantioxidant activity on mouse fibroblasts artificially subjected to oxidative stress. This study demonstrates the capacity of sourdough lactic acid bacteria to release peptides with antioxidant activity through the proteolysis of native cereal proteins.

scholarly journals Enhanced Functionality of Canavalia gladiata Hull by Fermentation with Lactic Acid Bacteria

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 759-759
Author(s):  
Young Jun Kim ◽  
Dong Hun Lee ◽  
Wan Heo ◽  
Bok Kyoung Han ◽  
Kyoung a Hwang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
No Production ◽  
Dependent Manner ◽  
Glycosidase Activity ◽  
Nitrite Production ◽  
Canavalia Gladiata

Abstract Objectives Immature Canavalia Gladiata Hull (ICGH) has been used traditionally as food but the research data on its functionality is insufficient. Antioxidant and anti-inflammation activity of ICGH and fermentation was performed using lactic acid bacteria (LAB) with glycosidase activity to confirm whether the bioconversion affect the functionality. Methods LAB was screened from Kimchi for the glycosidase activity. Antioxidant activity was evaluated by ABTS, DPPH, cellular antioxidant activity (CAA), and nitrite oxide (NO) production was evaluated with RAW264.7 cell treated with lipopolysaccharide (LPS). Active component in ICGH was analyzed using HPLC-PDA, MS/MS, and NMR. Results LABs could grow in medium with ICGH as a sole nutrient source. After fermentation the contents of lactic acid was increased as sugar contents declined and asparagine and γ-aminobutyrate(GABA) were detected as main metabolite, and some flavonoids were identified. After fermentation, higher free radical scavenging activity was confirmed in ABTS and DPPH assay and the tendency to decrease in reactive oxygen species and nitrite production was found in a dose dependent manner. Conclusions The fermentation of ICGH with two selected strains enhanced the antioxidant activity and decreased NO production by increase in the bioavailability of active compounds in ICGH. Funding Sources National Institute of Agricultural Sciences.

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