Antioxidative activity of lactic acid bacteria in yogurt

By Shuwen Zhang, Lu Liu, Yanling Su, Hongjuan Li, Qi Sun, X. Liang, J. Lv. 2011

126 citations recorded by the source corpus.

The antioxidative effect of intact cells and cell-free extract of Lactobacillus casei subsp.casei SY13 and Lactobacillus delbrueckii subsp. bulgaricus LJJ, isolated from the traditional yogurt, was evaluated by various antioxidant assays. The results showed that two Lactobacillus strains had good antioxidant capacity, inhibiting the peroxidation of linoleic acid by 62.95% and 66.16%. The cell-free extract showed excellent scavenging superoxide anion and hydroxyl radicals activity. The intact cells on 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging ability and chelating ferrous ion capacity were superior to cell-free extract. The highest reducing activity was equivalent to 305 and 294 μM L-cysteine. This study suggests that two strains are high antioxidative bacterial strains. Antioxidative property of lactobacilli would be useful in the dairy manufacturing industry. They could beneficially affect the consumer by providing dietary source of antioxidants.   Key words: Lactobacillus, reactive oxygen species, antioxidative.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fbca18aaad955dedf1f1914f614c28846067e101

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1. Pei Chen
2. Qiuxiang Zhang
3. H. Dang
4. F. Tian
5. Jianxin Zhao
6. Yong-quan Chen
7. Xiaoming Liu
8. Hao Zhang

Citations in the corpus

• Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity (2014, methodology): “oxidative damage when scavenging the hydroxyl radical (Zhang et al., 2011).”