Ray Mousumi, Hor Papan, Singh Som Nath, Mondal Keshab Chandra
Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India.
Defence Institute of Physiology & Allied Sciences, DRDO, New Delhi, Delhi India.
J Food Sci Technol. 2021 Dec;58(12):4795-4804. doi: 10.1007/s13197-021-04975-z. Epub 2021 Jan 31.
Probiotic bacteria are now becoming an effective natural medicine for alleviating many non-communicable lifestyle-related diseases. The present study was conducted to evaluate the antioxidant and antitoxicant properties of a foodborne probiotic sp. MKK4 and its rice fermented beverage. The extracts of culture broth, whole cells, fermented beverage, and it's heat-inactivated counterparts subjected to in vitro antioxidant/antiradical assays by DPPH, ABTS, and FRAP analysis. Except for heat-inactivated states, all samples exhibited strong antioxidant activity. In the experimental rat model, both sp. MKK4 and its rice fermented beverage significantly prevented arsenic toxicity by inducing a higher level of superoxide dismutase (SOD), catalase (CAT), reduced glutathione and preventing lipid peroxidation (LPO) and DNA fragmentation, and transmembrane mitochondrial potential. Besides, the organism supported systematic protection by improving the level of serum glutamate oxaloacetate transaminase, glutamate pyruvate transaminase, alkaline phosphatase, lactate dehydrogenase, C-reactive protein, urea, creatinine, and uric acid. The inherent antioxidant nature of the isolate can be exploited as an ingredient in functional food and an effective antidote against arsenic toxicity.
益生菌正成为缓解许多与生活方式相关的非传染性疾病的一种有效天然药物。本研究旨在评估一种食源性益生菌sp. MKK4及其大米发酵饮料的抗氧化和抗毒特性。通过DPPH、ABTS和FRAP分析，对培养液提取物、全细胞、发酵饮料及其热灭活对应物进行体外抗氧化/抗自由基测定。除热灭活状态外，所有样品均表现出较强的抗氧化活性。在实验大鼠模型中，sp. MKK4及其大米发酵饮料均通过诱导更高水平的超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、还原型谷胱甘肽，并防止脂质过氧化（LPO）和DNA片段化以及跨膜线粒体电位，显著预防了砷中毒。此外，该微生物通过提高血清谷氨酸草酰乙酸转氨酶、谷氨酸丙酮酸转氨酶、碱性磷酸酶、乳酸脱氢酶、C反应蛋白、尿素、肌酐和尿酸水平，支持全身保护。该分离物固有的抗氧化特性可作为功能性食品的一种成分以及对抗砷中毒的有效解毒剂加以利用。
