Format

Send to

Choose Destination
Meat Sci. 2015 Dec;110:180-8. doi: 10.1016/j.meatsci.2015.07.021. Epub 2015 Jul 29.

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model.

Author information

1
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
2
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.
3
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang 150030, China.

Abstract

The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (P<0.05). Additionally, superoxide dismutase and glutathione peroxidase activities in P. pentosaceus were higher than those observed in three other strains (P<0.05). The inoculation of P. pentosaceus in dry sausage significantly decreased the quantities of thiobarbituric acid-reactive substance and carbonyl formation, while it also reduced the sulfhydryl loss in sausages (P<0.05). Furthermore, the lower content of volatile compounds that are related to lipid-oxidation, such as aldehydes, ketones and hydrocarbons, was observed in the P. pentosaceus inoculated sausage (P<0.05). These results demonstrate that P. pentosaceus has the potential to be employed as an antioxidant starter culture in fermented meat products.

KEYWORDS:

Antioxidant potential; In vitro; Lactic acid bacteria; Lipid oxidation; Protein oxidation; Volatile compounds

PMID:
26241464
DOI:
10.1016/j.meatsci.2015.07.021
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center