Mishra Vijendra, Shah Chandni, Mokashe Narendra, Chavan Rupesh, Yadav Hariom, Prajapati Jashbhai
†National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, India.
§Dairy Microbiology Department, Anand Agricultural University, Anand, Gujarat, India.
J Agric Food Chem. 2015 Apr 15;63(14):3615-26. doi: 10.1021/jf506326t. Epub 2015 Apr 6.
Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed.
益生菌因其对健康有益的作用而闻名，并已成为膳食辅助剂。益生菌具有多种有益健康的作用已为人所知。从这个角度来看，人们有兴趣寻找能够展现抗氧化特性并带来健康益处的潜在益生菌菌株。体外和体内研究表明，益生菌具有抗氧化潜力。从这个角度来看，单独食用益生菌或食用添加了益生菌的食物可能会减少氧化损伤、自由基清除率以及人体细胞中关键抗氧化酶活性的改变。将益生菌添加到食物中可以提供一种提供膳食抗氧化剂的良好策略，但在推荐益生菌的抗氧化潜力之前，还需要更多研究来规范方法并评估益生菌的抗氧化特性。本文综述了与益生菌已知抗氧化潜力相关的文献，并提出了进行此类研究的未来展望。
