Antioxidant activitiy of Lactobacillus plantarum , Lactobacillus sake and Lactobacillus curvatus strains isolated from fermented Turkish Sucuk (original) (raw)
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Potential role of probiotic bacteria as antioxidants agent
Journal of Bioscience and Applied Research
Oxidants are free radicals that find in the environment, but they are also produced naturally in our body. Antioxidants have an important role in the body health and protected from many diseases caused by free radicals. The unique characters of probiotic bacteria make it used extensively in the field of medicine antioxidant, anticancer, anti-microbial, anti-diabetic, antiinflammatory properties and hepatoprotective agent. This study was designed to explore the influence of lactic acid bacteria as antioxidative agents. Antioxidative properties for all tested stains were investigated through determination scavenging activity of α,α-Diphenyl-β-Picrylhydrazyl (DPPH), hydroxyl radicals (OHˉ) and inhibition of lipid peroxidation in rat liver homogenate in vitro. The present findings revealed that, Lactobacillus plantarum subsp. plantarum DSMZ 20174 and Lactobacillus acidophilus DSMZ 20079 T possessed the highest antioxidant properties, tolerated acidity up to 4 and revealed viability under bile salt concentration up to 0.5%. The results of this study provide new insights into the lactic acid bacteria with antioxidative properties as they tolerated acidity up to and revealed viability under bile salt concentration.
ANTIOXIDANT ACTIVITY AND BIOLOGICAL EVALUATIONS OF PROBIOTIC BACTERIA STRAINS
The antioxidant activity of four probiotics strains belongs to the genera Lactobacillus (two strains), Bifidobacterium as well as Probionebacterium were investigated through the DPPH • and ABTS •+ scavenging ability of the cell free extract of bacteria of the probiotic strains comparing with the standard antioxidant ascorbic acid and BHT. The results of the DPPH scavenging potential of cell free extract showed that the maximum antioxidant activity with Probionebacterium freudenreichii ( 97.75 % ) and it was significant increased compared with vit.c and BHT followed by Lactobacillus retueria (96.74 % ) activity. All cell free extracts showed highly scavenging potential against ABTS radical. The present study evaluated the survival of free probiotic bacteria under acidic conditions (pH 2 and pH3) during 3h, L.GG showed intolerance to pH2, but showed more acid tolerance at pH3. In contrast, the other strains showed more acid tolerance at pH values where incubation of strains for 3h at pH2 resulted in a decrease of about one log cycle, while at pH3 the decrease ranged from 0.2 to 0.7 log cycles. A similar decrease in cell viability was observed in the case of 1% and 2% bile salt for L.reuteri and B.breve, the decrease ranged from 0.4 to 0.6 log cycles, while in case of L.GG and P. Jensenii the decrease in cell viability was about 1.5 log cycle. However, free cells were survived at 2 % bile salt. The biological evaluations of biscuit incorporated with four encapsulated probiotic bacteria strains and biscuit without encapsulated probiotic bacteria were studied in albino rats. The results showed that non significant change in (, Total cholesterol and HDL-C) but there were significant change in ( serum triglycerides and LDL-C ). The safety of experimental diet was studied through serum liver and kidney functions where non significant change in liver function (serum alanine aminotransferase, aspartate aminotransferas and alkaline phosphatase). Also non significant change in kidney function (Creatinine & Urea).
Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities
Applied Microbiology and Biotechnology, 2013
Thirty-four strains of lactic acid bacteria (7 Bifidobacterium, 11 Lactobacillus, 6 Lactococcus, and 10 Streptococcus thermophilus) were assayed in vitro for antioxidant activity against ascorbic and linolenic acid oxidation (TAA AA and TAA LA ), trolox equivalents (TEAC), intracellular glutathione (TGSH), and superoxide dismutase (SOD). Wide dispersion of each of TAA AA , TAA LA , TEAC, TGSH, and SOD occurred within bacterial groups, indicating that antioxidative properties are strain specific. The strains Bifidobacterium animalis subsp. lactis DSMZ 23032, Lactobacillus acidophilus DSMZ 23033, and Lactobacillus brevis DSMZ 23034 exhibited among the highest TAA AA , TAA LA , TEAC, TGSH values within the lactobacilli and bifidobacteria. These strains were used to prepare a potentially antioxidative probiotic formulation, which was administered to rats at the dose of 10 7 , 10 8 , and 10 9 cfu/d for 18 d. The probiotic strains colonized the colon of the rats during the trial and promoted intestinal saccharolytic metabolism. The analysis of plasma antioxidant activity, reactive oxygen molecules level, and glutathione concentration, revealed that, when administered at doses of at least 10 8 cfu/d, the antioxidant mixture effectively reduced doxorubicin-induced oxidative stress. Probiotic strains which are capable to limit excessive amounts of reactive radicals in vivo may contribute to prevent and control several diseases associated with oxidative stress.
Functional foods enhanced with Microbial antioxidants
Free radicals plays an important role in the origin of numerous diseases including both lifestyle diseases and physiological diseases like high blood pressure, cancer, diabetes, cardiovascular, neurodegenerative etc. Free radicals act by catalyzing the various toxic oxidative reactions that lead to the formation of toxic lipid peroxides. They also inhibit the enzymes of respiratory chain of mitochondria and damage DNA and proteins which is lethal for the cell. It is therefore important to search for newer alternatives to allopathic medicines with reduced or no side effects. There are numerous medicinal plants that have been reported to possess strong antioxidant activity along with their free radical scavenging activity. Besides plants, various microbes including bacteria and fungi also possess powerful antioxidant activity. Some of the microbes belong to the probiotic group that has the potential to protect the body from the dangerous free radicals. Thus the present paper aims to d...
Lactic Acid Bacteria (LAB) with probiotic potentials isolated from fermented food of Indian origin were investigated for antioxidant activities. The antioxidant potential of the Cell Free Extracts (CFEs) of the nine probiotic isolates (GS3, GS4, GS7, GS9, GS14, GS16, GS17, GS20 and GS21) were investigated through different assays namely the Reducing power, DPPH free radical scavenging and β-Carotene bleaching assay. The Cell Free Extracts of isolates demonstrated reducing activity in the range of 60 to 92.66 µg/µl ascorbic acid equivalence; with the maximum activity being observed with the CFE of Pediococcus GS4 isolate (92.66µg/µl). DPPH free radical scavenging activity of the CFE of isolates was observed in the range of 48.67-91.26%. The β-Carotene bleaching assay was performed on CFE of isolates showing maximum activity in the above two assays. 150 µl of CFE of GS4 exhibited the maximum zone of colour retention of 22.00±1.000 mm and Butylated hydroxy toluene (1mg/100 μl) as positive control exhibited an average zone of colour retention of 27.00±0.577mm. 150 µl CFE of GS17 exhibited lower antioxidant activity in comparison to CFE of GS4 with the average zone of colour retention being 20.30±0.577mm. This extends the functional use of Probiotics as nutraceutical with antioxidant potential and may find therapeutic application for degenerative diseases related to ageing.
Antioxidative potential of lactobacilli isolated from the gut of Indian people
Molecular Biology Reports, 2012
Oxidative stress is one of the major causes of degenerative conditions occurring at cellular level with serious health implications. This study was aimed at investigating the antioxidative potentials of probiotic lactobacilli of Indian gut origin and their ability to augment antioxidant defense enzyme systems in the host cells under oxidative stress conditions. A total of 39 Lactobacillus cultures were assessed for their resistance against reactive oxygen species. Most of the cultures were moderately to strongly resistant towards 0.4 mM H 2 O 2. The Lactobacillus isolate CH4 was the most H 2 O 2 resistant culture with only 0.06 log cycle reduction. Majority of the cultures demonstrated high resistance towards hydroxyl ions and Lp21 was the most resistant with log count reduction of 0.20 fold only. Almost all the cultures were also quite resistant to superoxide anions. Lp21 also showed the highest superoxide dismutase content (0.8971 U). Amongst the 39 cultures, Lactobacillus spp. S3 showed the highest total antioxidative activity of 77.85 ± 0.13 % followed by Lp55 (56.1 ± 1.2 %) in terms of per cent inhibition of linolenic acid oxidation. Lp9 upregulated the expression of superoxide dismutase 2 gene in HT-29 cells both at 0.1 mM (1.997 folds) and 1.0 mM H 2 O 2 (2.058 folds) concentrations. In case of glutathione peroxidase-1, Lp9, Lp91 and Lp55 showed significant (P \ 0.001) up-regulation in the gene expression to the level of 5.451, 8.706 and 10.083 folds, respectively when HT-29 was challenged with 0.1 mM H 2 O 2. The expression of catalase gene was also significantly up-regulated by all the cultures at 0.1 mM H 2 O 2 conditions. It can be concluded that the antioxidative efficacy of the putative probiotic lactobacilli varied considerably between species and strains and the potential strains can be explored as prospective antioxidants to manage oxidative stress induced diseases.
In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp
Folia Microbiologica, 2017
This study investigated the influence of aeration and minimal medium conditions on antioxidant and antibacterial activities of 21 probiotic Lactobacillus strains isolated from dairy products. The probiotic potential of the isolates was evaluated by pH and bile tolerance. Random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) was used to confirm the phenotypic identification of isolates. Antioxidant producer isolates were screened by resistance to reactive oxygen species (ROS). The antioxidant and antibacterial activities of extracellular materials after 48 h fermentation with antioxidative strains were determined using 2,2diphenyl-1-picrylhydrazyl (DPPH) and broth microdilution assays, respectively. The results indicate that the antioxidant capacity of supernatants was increased by using of both minimal medium and agitation. The antibacterial activity was increased in minimal medium, but there has nearly no change in the antibacterial properties by using both agitation and minimal medium. The maximum antibacterial activity was observed during mid-exponential phase until the beginning of the early-stationary phase, but the maximum antioxidant activity was detected at the stationary growth phase. There is a significant relationship between antioxidant and antibacterial activities of the cell-free probiotic extracts, and their production rates are closely related to the fermentation type. The bioactive materials from probiotics could be extracted in a large amount at an appropriate time under a suitable condition.
Two antioxidative lactobacilli strains as promising probiotics
International Journal of Food Microbiology, 2002
Two antioxidative strains tentatively identified as Lactobacillus fermentum, E-3 and E-18, were isolated from intestinal microflora of a healthy child. Survival time of these strains in the presence of reactive oxygen species (ROS), like hydrogen peroxide, superoxide anions and hydroxyl radicals, was significantly increased compared with a non-antioxidative strain, and also was quite similar to a highly ROS resistant strain of Salmonella typhimurium. E-3 and E-8 contain a remarkable level of glutathione, express Mn-SOD, which is important for the prevention of lipid peroxidation, and secrete hydrogen peroxide. Their significant antimicrobial activity combined with antioxidative properties may serve as defensive principles in the intestinal microbial ecosystem and overcome exo-and endogenous oxidative stress. D
Study of Probiotic and Antioxidant activity of Lactobacillus spp
Research Journal of Pharmaceutical, Biological and Chemical Sciences
Curd is a source of probiotic Lactobacilli. In the present study, ten homemade curd samples were collected from different regions of Vellore district, Tamil Nadu, India. Among the samples, four different strains of Lactobacillus were isolated and identified based on their colony morphology and biochemical characteristics. It was observed that isolated Lactobacillus spp. were resistant to inhibitory substances like NaCl (1-9%), bile-salt (0.05-0.3%), and showed good growth in the acidic condition, while maximum growth was observed at pH around 6. The isolates were examined for their antibacterial activity against four different test pathogens, and found that growth of all pathogens are inhibited to some extent but maximum zone of inhibition was observed against E.coli (33mm) and no zone of inhibition against Pseudomonas aeruginosa after 24 hour incubation. The isolated Lactobacillus spp. showed good survival abilities in acidic (pH 4) and alkaline (pH 8) conditions. Isolated Lactobacilli were able to produce organic acid in skim milk which was determined by titrimetric method. In the antibiotic Sensitivity test, LB06, LBS3, LB02 and LBS1 were found to be sensitive against Ciprofloxacin and Erythromycin. LB06 was resistant against Ampicillin and Bacitracin while LB02 was resistant against Ampicillin. In the DPPH scavenging assay, LB06 and LBS3 showed highest inhibition of 56.84% and 55.86% in 1000 μl/ml compared to the positive control (BHT) 69.29%. The IC50 value was found to be 750μl/ml.