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Wei Sheng Wu Xue Bao. 2009 Feb;49(2):257-61.

[Resistance of Lactobacillus casei subsp. casei SY13 and Lactobacillus delbrueckii subsp. bulgaricus LJJ to reactive oxygen species].

[Article in Chinese]

Author information

1
Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Science, Beijng 100193, China. zswmaster@163.com

Abstract

OBJECTIVE:

We evaluated antioxidative effect of two antioxidative strains, isolated from the traditional fermented dairy products.

METHODS:

Both intact cells and cell-free extract of Lactobacillus casei subsp. casei SY13 and Lactobacillus delbrueckii subsp. bulgaricus LJJ were used to study the inhibited effect of linoleic acid peroxidation, the ability of scavenging 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, superoxide anion radical,the ability of tolerancing hydrogen peroxide and the chelating capacity of ferrous ion and reducting activity.

RESULTS:

Lactobacillus casei subsp. casei SY13 and Lactobacillus delbrueckii subsp. bulgaricus LJJ demonstrated highest inhibition on linoleic acid peroxidation by 62.95% and 66.16%, respectively. The cell-free extract showed excellent scavenging superoxide anion and hydroxyl radicals activity. However, the intact cells of Lactobacillus delbrueckii subsp. bulgaricus LJJ scavenging superoxide and hydroxyl radicals capacity were not detected. The intact cells of Lactobacillus casei subsp. casei SY13 and Lactobacillus delbrueckii subsp. bulgaricus LJJ on 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and chelating ferrous ion capacity were superior to cell-free extract. The highest reduced activety was equivalent to 305 micromol/L and 294 micromol/L L-cysteine.

CONCLUSION:

Two latobacilli strains had good antioxidant capacity. As potential probiotics, it can be used in future.

PMID:
19445184
[Indexed for MEDLINE]

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