Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

In vitro Antioxidative Properties of Lactobacilli

  • Kim, H.S. (Product and Utility Division, National Livestock Research Institute) ;
  • Chae, H.S. (Product and Utility Division, National Livestock Research Institute) ;
  • Jeong, S.G. (Product and Utility Division, National Livestock Research Institute) ;
  • Ham, J.S. (Product and Utility Division, National Livestock Research Institute) ;
  • Im, S.K. (Product and Utility Division, National Livestock Research Institute) ;
  • Ahn, C.N. (Product and Utility Division, National Livestock Research Institute) ;
  • Lee, J.M. (Product and Utility Division, National Livestock Research Institute)
  • Received : 2004.10.16
  • Accepted : 2005.07.02
  • Published : 2006.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidative properties of lactobacilli originating from humans (Lactobacillus acidophilus KCTC 3111, Lactobacillus jonsonii KCTC 3141, Lactobacillus acidophilus KCTC 3151, and Lactobacillus brevis KCTC 3498) were investigated using in vitro methods, including inhibition of lipid peroxidation, resistance to hydrogen peroxide and hydroxyl radical, hydroxyl radical scavenging activity, and glutathione peroxidase (GPX) activity. L. acidophilus KCTC 3111 showed the highest inhibition of lipid peroxidation in both intact cells (49.7%) and cell lysate (65.2%). This strain exhibited resistance to hydrogen peroxide and hydroxyl radical, which was viable for 7 h in the concentration of 1.0 mM hydrogen peroxide. In addition, this strain showed high hydroxyl radical scavenging activity. In the GPX activity assay, the highest activity was measured in L. brevis 3498. GPX activity of L acidophilus 3111 was lower than that of L. brevis 3498.

Keywords

References

  1. Ahotupa, M., M. Saxelin and R. Korpela. 1996. Antioxidative properties of Lactobacollus GG. Nutr. Today. 31:51S-52S
  2. Amanatidou, A., E. J. Smid, M. H. J. Bennik and L. G. M. Gorris. 2001. Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations. FEMS Microbiol. Lett. 203:87-94 https://doi.org/10.1111/j.1574-6968.2001.tb10825.x
  3. Aruoma, O. I. 1998. Free radicals, oxidative stress, and antioxidants in human health and disease. J. Am. Oil. Chem. Soc. 75:199-212 https://doi.org/10.1007/s11746-998-0032-9
  4. Battino, M., P. Bullon, M. Wilson and H. Newman. 1999. Oxidative injury and challenge of antioxidants to free radicals and reactive oxygen species. Critical Rev. Oral Biol. Med. 10:458-476 https://doi.org/10.1177/10454411990100040301
  5. Deutsch, J. C. 1998. Ascorbic acid oxidation by hydrogen peroxide. Anal. Biochem. 255:1-7 https://doi.org/10.1006/abio.1997.2293
  6. Farr, S. B. and T. Kogoma. 1991. Oxidative stress responses in Escherichia coli and Salmonella typhimurium. Microbiol. Rev. 55:561-585
  7. Golden, B. R. and S. L. Gorbach. 1992. Probiotics. In: The scientific Basis (Ed. R. Fuller). Chapman & Hall. London. pp. 367-368.
  8. Halliwell, B. and J. M. C. Gutteridge. 1989. Free radicals in Biology and Medicine. Clarendon Press. Oxford, pp. 23-30
  9. Imlay, J. A. and S. Linn. 1986. Bimodel pattern of killing if DNA repair defective of antioxically grown Escherichia coli by hydrogen peroxide. J. Bacteriol. 166:519-527 https://doi.org/10.1128/jb.166.2.519-527.1986
  10. Ito, M., K. Ohishi, Y. Yoshida, W. Yokoi and H. Sawada. 2003. Antioxidative effects of lactic acid bacteria on the colonic mucosa of iron-overloaded mice. J. Agric. Food Chem. 51:4456-4460 https://doi.org/10.1021/jf0261957
  11. Kaizu, H., M. Sasaki, H. Nakajima and Y. Suzuki. 1993. Effect of antioxidative lactic acid bacteria on rats fed a diet deficient in vitamin E. J. Dairy Sci. 76:2493-2499 https://doi.org/10.3168/jds.S0022-0302(93)77584-0
  12. Kim, H. S., H. S. Chae, S. G. Jeong, J. S. Ham, S. K. Im, C. N. Ahn and J. M. Lee. 2005. Antioxidant activity of some yogurt starter cultures. Asian-Aust. J. Anim. Sci. 18:255-258 https://doi.org/10.5713/ajas.2005.255
  13. Kinesella, J. E., E. Frankel, B. German and J. I. Kanner. 1993. Possible mechanism for the protective role of the antioxidant in wine and plant foods. Food Technol. 47:85-89
  14. Korpela, R., K. Peuhkuri, T. Lahteenmaki, E. Sievi, M. Saxelin and H. Vapaatalo. 1997. Lactobacillus rhamnosus GG shows antioxidative properties in vascular endothelial cell culture. Milchwissenschaft. 52:503-505
  15. Kullisaar, T., M. Zilmer, M. Mikelsaar, T. Vihalemm, H. Annuk, C. Kairane and A. Kilk. 2002. Two antioxidative lactobacilli strains as promising probiotics. Int. J. Food Microbiol. 72:215-224 https://doi.org/10.1016/S0168-1605(01)00674-2
  16. Lai, L. S., S. T. Chou and W. W. Chao. 2001. Studies on the antioxidative activities of Hsian-tsao (Mesona procumbens Hemsl) leaf gum. J. Agric. Food Chem. 49:963-968 https://doi.org/10.1021/jf001146k
  17. Lin, M. Y. and F. J. Chang. 2000. Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Dig. Dis. Sci. 45:1617-1622 https://doi.org/10.1023/A:1005577330695
  18. Lin, M. Y. and C. L. Yen. 1999a. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47:1460-1466 https://doi.org/10.1021/jf981149l
  19. Lin, M. Y. and C. L. Yen. 1999b. Inhibition of lipid peroxidation by Lactobacillus acidophilus and Bifidobacterium logum. J. Agric. Food Chem. 47:3661-3664 https://doi.org/10.1021/jf981235l
  20. Lin, M. Y. and C. L. Yen. 1999c. Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organisms. J. Dairy Sci. 82:1629-1634 https://doi.org/10.3168/jds.S0022-0302(99)75391-9
  21. Moure, A., J. M. Cruz, D. Franco, J. M. Dominguez, J. Sineiro, H. Dominguez, M. J. Nunez and J. C. Parajo. 2001. Natural antioxidants from residual sources. Food Chem. 72:145-171 https://doi.org/10.1016/S0308-8146(00)00223-5
  22. Namiki, M. 1990. Antioxidants/antimutagens in foods. CRC Crit. Rev. Food Sci. Nutr. 29:273-300
  23. Salminen, S. and A. V. Wright. 1993. Lactic acid bacteria. Marcel Dekker Inc. pp. 200-201
  24. Stecchini, M. L., M. D. Torre and M. Munari. 2001. Determination of peroxy radical scavenging of lactic acid bacteria. Int. J. Food Microbiol. 64:183-188 https://doi.org/10.1016/S0168-1605(00)00456-6
  25. Tabatabaie, T. and R. A. Floyd. 1994. Susceptibility of glutathione peroxidase and glutathione reductase to oxidative damage and the protective effect of spin trapping agents. Arch. Biochem. Biophys. 314:112-119 https://doi.org/10.1006/abbi.1994.1418

Cited by

  1. Dietary Lactobacillus rhamnosus GG Supplementation Improves the Mucosal Barrier Function in the Intestine of Weaned Piglets Challenged by Porcine Rotavirus vol.11, pp.1, 2016, https://doi.org/10.1371/journal.pone.0146312
  2. In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp. vol.63, pp.1, 2018, https://doi.org/10.1007/s12223-017-0531-x
  3. Antioxidative and Probiotic Properties of Lactobacillus gasseri NLRI-312 Isolated from Korean Infant Feces vol.19, pp.9, 2006, https://doi.org/10.5713/ajas.2006.1335
  4. The Effects of Synbiotic Supplementation on Antioxidant Capacity and Arm Volumes in Survivors of Breast Cancer-Related Lymphedema vol.72, pp.1, 2020, https://doi.org/10.1080/01635581.2019.1616781
  5. Extraction and Isolation of Antioxidant-Antibacterial Compounds From Lactobacillus casei Strain K1C by Thin-Layer Chromatography vol.16, pp.1, 2006, https://doi.org/10.5812/jjnpp.96308
  6. From Pre- and Probiotics to Post-Biotics: A Narrative Review vol.19, pp.1, 2022, https://doi.org/10.3390/ijerph19010037