Isolation and Identification of Lactobacillus fermentum Strain P13 with High Anti-oxidative Activity and Its Stress Tolerance Properties

被引：0
|
作者：
Wang Y. [1 ]
Dong Y. [1 ]
Xia X. [1 ]
Li Y. [1 ]
Zhou J. [1 ]
机构：
[1] Institute Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 08期
关键词：
Anti-oxidative; Isolation and identification; Lactobacillus fermentum; Phylogenetic analysis; Stress tolerance properties;
D O I：
10.16429/j.1009-7848.2019.08.004
中图分类号：
学科分类号：
摘要：
The present study aims to evaluate the anti-oxidative activity in vitro of lactic acid bacteria (LAB) isolated from naturally fermented vegetable and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Twenty nine lactic acid bacteria (LAB) strains were isolated from traditional fermented vegetables. Compared with the reference strain Lactobacillus rhamnosus GG(ATCC53103), one strain with higher anti-oxidative activity was named P13 and screened by means of measuring anti-oxidative activity in vitro, including the 2,2-diphenyl-1- picrylhydrazyl scavenging activity, reducing power, hydroxyl radical scavenging ability and inhibition capability of lipid peroxidation. Strain P13 was identified as Lactobacillus fermentum by 16S rDNA nucleotide sequencing and morphology analysis. Strain P13 also showed higher stress tolerance properties (acidity, bile, and osmotic pressure hydrogen peroxide) than L. rhamnosus GG. But the tolerance to hydrogen peroxide was lower than that of reference strain. In addition, the strain P13 exhibited γ-haemolytic activity. Overall, strain P13 is a promising probiotic candidate for preparations of functional foods and antioxidant supplements. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：31 / 40
页数：9
相关论文
共 26 条
  • [1] Grimouda J., Durand H., Courtin C., Et al., In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics, Anaerobe, 16, 5, pp. 493-500, (2010)
  • [2] Takeda S., Hidaka M., Yoshida H., Et al., Antiallergic activity of probiotics from Mongolian dairy products on type I allergy in mice and mode of antiallergic action, Journal of Functional Foods, 9, pp. 60-69, (2014)
  • [3] Peres C.M., Peres C.A., Andez-Mendoza H., Et al., Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria e With an emphasis on table olives, Trends in Food Science & Technology, 26, 1, pp. 31-42, (2012)
  • [4] Chiu Y.H., Lin S.L., Ou C.C., Et al., Anti-inflammatory effect of lactobacilli bacteria on HepG2 cells is through cross-regulation of TLR4 and NOD2 signalling, Journal of Functional Foods, 5, 2, pp. 820-828, (2013)
  • [5] Davies K.J., Oxidative stress: The paradox of aerobic life, Biochemical Society Symposium, 61, pp. 1-31, (1995)
  • [6] Kedziora-Kornatowska K., Czuczejko J., Motyl J., Et al., Effects of coenzyme Q10 supplementation on activities of selected antioxidative enzymes and lipid peroxidation in hypertensive patients treated with indapamide, Archives of Medical Science, 6, 4, pp. 513-518, (2010)
  • [7] Lin M.T., Beal M.F., Mitochondrial dysfunction and oxidative stress in neurodegenerative diseases, Nature, 443, pp. 787-795, (2006)
  • [8] Martin L.J., Mitochondrial and cell death mechanisms in neurodegenerative diseases, Pharmaceuticals(Basel), 3, pp. 839-915, (2010)
  • [9] Crunkhom S., Neurodegenerative disorders: Restoring the balance, Nat Rev Drug Discov, 10, 8, pp. 576-585, (2011)
  • [10] Sas K., Robotka H., Toldi J., Et al., Mitochondria, metabolic disturbances, oxidative stress and the kynurenine system, with focus on neurodegenerative disorders, J Neurol Sci, 257, 2, pp. 221-239, (2007)
123