Antioxidant properties of lactic acid bacteria - probiotic and yogurt strains
2009
Uskova, M.A. | Kravchienko, L.V., Russian Academy of Medical Sciences, Moscow (Russian Federation). Research and Development Inst. of Nutrition
In vitro conditions there was estimated antioxidant activity of 14 strains of lactic acid bacteria (Lactobacillus bulgaricus – 4 strains, L. casei – 3, L. fermentum – 1, Streptococcus thermophilus – 6) by using their no-cell extracts. The reduction activity in the FRAP system containing Fe ions varies from 0.177 to 0.733 mM Fe. For every type of strains typical was high activity of superoxidedismutase. L. casei and L. fermentum strains were isolated by their ability to suppress free-radical oxidation luminol (in the hemoglobin – hydrogen peroxide – luminal system) by 43.0-65.8%. The remaining strains suppressed only 0.7-15.9% of this oxidation. As to the suppression of induced NADFN-Fe of peroxide oxidation of liposome lipids the picture was similar: the oxidation suppression with L. casei and L. fermentum strains was 57.9-89.5%, with the rest of strains – 0-17.9%. In vivo experiments rats received intragastrically a suspension of L. casei 114001 for 3 weeks or a sour-milk drink containing the same bacteria in the same amount. As a result, the animals had the reduction ability of liver cytosol and small intestine, as well as blood plasma increased by 18-34%. The content of malondialdehyde in blood plasma was reduced by 18-26%. It is concluded that L. casei strains having high antioxidant activity in vitro retain it when arriving into a body, therefore, can be used in the production of functional products.
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