Rwubuzizi Ronaldo, Kim Hamin, Holzapfel Wilhelm Heinrich, Todorov Svetoslav Dimitrov
ProBacLab, Department of Advanced Convergence, Handong Global University, Gyeongbuk, 37554, Pohang, Republic of Korea.
ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil.
Heliyon. 2023 Apr 20;9(4):e15610. doi: 10.1016/j.heliyon.2023.e15610. eCollection 2023 Apr.
The role of lactic acid bacteria (LAB) as probiotics as health promoting factors for human or veterinary practice has gained increasing interest during the last three decades. This is reflected in screening approaches of LAB strains in line with minimal requirements for a "probiotic" with regard to safety and functionality. The latter might also include natural antioxidant properties, thereby constituting an additional benefit in substituting synthetic antioxidants. The antioxidant assays conducted in this study included the scavenging of the 2,2-diphenyl-1-picrylhydrazil (DPPH) free radical, metal (Fe) ion chelation, determining the scavenging properties of the hydroxyl and superoxide radicals, and anti-lipid peroxidation. Analysis of DPPH free radical scavenging property for the microorganisms included in current study, showed ST59HK to exhibit the highest activity at a level of 85.24%. The greatest Fe chelation activity with 98.2% was recorded for ST62HK while the lowest was recorded for ST48HK at 71.5%. The greatest and minimal hydroxyl radical scavenging levels were detected for ST59HK (98.6%) and ST63HK (35.60%), respectively. Superoxide anion radical scavenging activity was highly exhibited by ST61HK (54.62%) and the least exhibited by ST651ea (18.7%). Lastly, the strains ST16HK and ST7319ea showed the highest and lowest anti-lipid peroxidation levels with 69.43% and 26.15%, respectively. Anti-oxidative properties appear to be strain specific and thus some of these strains could be potentially applied as natural antioxidants in fermented food products.
在过去三十年中，乳酸菌（LAB）作为益生菌对人类或兽医实践的健康促进作用越来越受到关注。这反映在乳酸菌菌株的筛选方法上，该方法符合对“益生菌”在安全性和功能性方面的最低要求。后者可能还包括天然抗氧化特性，从而在替代合成抗氧化剂方面构成额外益处。本研究中进行的抗氧化测定包括2,2-二苯基-1-苦基肼（DPPH）自由基清除、金属（铁）离子螯合、羟基和超氧阴离子自由基清除特性的测定以及抗脂质过氧化。对本研究中包含的微生物的DPPH自由基清除特性分析表明，ST59HK的活性最高，为85.24%。ST62HK的铁螯合活性最高，为98.2%，而ST48HK的铁螯合活性最低，为71.5%。ST59HK（98.6%）和ST63HK（35.60%）分别检测到最大和最小的羟基自由基清除水平。ST61HK（54.62%）的超氧阴离子自由基清除活性最高，而ST651ea（18.7%）的超氧阴离子自由基清除活性最低。最后, ST16HK和ST7319ea菌株的抗脂质过氧化水平最高和最低，分别为69.43%和26.15%。抗氧化特性似乎具有菌株特异性，因此其中一些菌株有可能作为天然抗氧化剂应用于发酵食品中。
