Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

作者：Li, Shengyu; Zhao, Yujuan; Zhang, Li; Zhang, Xue; Huang, Li; Li, Da; Niu, Chunhua; Yang, Zhennai^*; Wang, Qiang

来源：Food Chemistry, 2012, 135(3): 1914-1919.

DOI：10.1016/j.foodchem.2012.06.048

• Lactic acid bacteria
• Lactobacillus plantarum
• Antioxidant activity
• Probiotic

Eleven Lactobacillus plantarum strains isolated from traditional Chinese fermented foods were investigated for their in vitro scavenging activity against hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, and their resistance to hydrogen peroxide. L. plantarum C88 at a dose of 10(10) CFU/ml showed the highest hydroxyl radical and DPPH scavenging activities, with inhibition rates of 44.31% and 53.05%, respectively. Resistance of intact cells to hydrogen peroxide was also found in all strains. L. plantarum C88 was the most resistant strain against hydrogen peroxide. When L plantarum C88 was administered to senescent mice suffering oxidative stress induced by D-galactose, the serum superoxide dismutase activity, the glutathione peroxidase activity and the total antioxidant capacity in liver increased significantly, while the level of malondialdehyde in liver decreased significantly. L plantarum C88 isolated from traditional Chinese fermented dairy tofu could be considered as a potential antioxidant to be applied in functional foods.

• 出版日期2012-12-1
• 单位中国农业科学院; 北京工商大学; 吉林大学