In Vitro Antioxidant Properties of Lactobacillus gasseri Isolated from Fermented Milk: Isolation and Preparation of Strains and Intracellular Cell-Free Extracts, Chemical Testing (Hydrogen Peroxide, Superoxide, Hydroxyl Radical, DPPH, Ferrous Ion Chelating, and Linoleic Acid Peroxidation)

A. Sellam, Y. Zerrouki, M. Dali, A. Maleb, I. Khalid, N. Hamdaoui, Belkheir Hammouti, M. Meziane

Abstract


Among the most accepted hypotheses that can explain the causes of aging, we found the theory of free radicals in Lactobacillus gasseri strains. We did screen the antioxidative properties of Lactobacillus gasseri strains isolated from fermented milk. The results showed the most resistant strains against hydrogen peroxide with excellent superoxide anion radicals scavenging capacity. The results were also supported by DPPH free radical scavenging ability. We also found the greatest ferrous chelation capacity (reaching 88%). The tested strains demonstrated anti-lipid peroxidation levels ranging between 30 and 66%. The results suggest that L.gasseri could be used as an effective antioxidant to fight against diseases related to oxidative stress.

Keywords


Antioxidative property; Lactic acid bacteria; Lactobacillus gasseri; Reactive oxygen species

Full Text:

PDF

References


Bertelsen, G., Christophersen, C., Nielsen, P.H., Madsen, H.L., and Stadel, P. (1995). Chromatographic isolation of antioxidants guided by a methyl linoleate assay. Journal of Agricultural Food Chemistry, 43, 1272-1275.

Carr, F.J., Chill, D., and Maida, N. (2002). The lactic acid bacteria: a literature survey. Critical Reviews in Microbiology, 28(4), 281-370.

Corzo, G., and Gilliland, S.E. (1999). Bile salt hydrolase activity of three strains of lactobacillus acidophilus. Journal of Dairy Science, 82, 472-480.

De Freitas, J.M., and Meneghini, R. (2001). Iron and its sensitive balance in the cell. Mutation Research, 475(1–2), 153-159.

Duz, M., Dogan, Y.N., Dogan, I. (2020). Antioxidant activity of Lactobacillus plantarum, Lactobacillus sake and Lactobacillus curvatus strains isolated from fermented Turkish sucuk. Anais da Academia Brasileira de Ciências, 92(4), e20200105.

Getoff, N. (2007). Anti-aging and aging factors in life. The role of free radicals. Radiation Physics and Chemistry, 76(10), 1577-1586.

Guo, C., Sun, L., Chen, X., and Zhang, D. (2013a). Oxidative stress, mitochondrial damage and neurodegenerative diseases. Neural Regeneration Research, 8(21), 2003–2014.

Guo, Y., Pan, D., Li, H., Sun, Y., Zeng, X., and Yan, B. (2013b). Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. Lactis. Food Chemistry, 138(1), 84-89.

Hazra, B., Biswas, S., and Mandal, N. (2008). Antioxidant and free radical scavenging activity of Spondias pinnata. BMC Complementary and Alternative Medicine, 8, 63.

Ji, K., Jang, N.Y, and Kim, Y.T. (2015). Isolation of lactic acid bacteria showing antioxidative and probiotic activities from kimchi and infant feces. Journal of Microbiology and Biotechnology, 25(9), 1568–1577.

Kao, T.H., and Chen, B.H. (2006). Functional components in soybean cake and their effects on antioxidant activity. Journal of Agricultural Food Chemistry, 54(20), 7544–7555.

Klaenhammer, T.R., and Kullen, M.J. (1999). Selection and design of probiotics. International Journal of Food Microbiology, 50(1-2), 45-57.

Kullisaar, T., Zilmer, M., Mikelsaar, M., Vihalemm T., Annuk, H., Kairane, C., and Kilk, A. (2002). Two antioxidative lactobacilli strains as promising probiotics. International Journal of Food Microbiology, 72(3), 215–224.

Lee, J., Hwang, K., Chung, M.Y., Chao, D.H., and Park, C.S. (2005). Resistance of Lactobacillus casei KCTC 3260 to reactive oxygen species (ROS): Role for a metal ion chelating effect. Journal of Food Science, 70, 388-391.

Li, S., Li, S.K., Gan, R.Y., Song, F.L., Kuang, L., and Li, H.B. (2013). Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants. Industrial Crops and Products, 51, 289-298.

Lin, M.Y., and Chang, F.J. (2000). Antioxidative Effect of Intestinal Bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Digestives Diseases and Science, 45(8), 1617–1622.

Mishra, V., Shah, C., Mokashe, N., Chavan, R., Yadav, H., and Prajapati, J. (2015). Probiotics as potential antioxidants: A systematic review. Journal of Agriculture and Food Chemistry, 63(14), 3615–3626.

Muller, F.L., Lustgarten, M.S., Jang, Y., Richardson, A., and Remmen, H.V. (2007). Trends in oxidative aging theories. Free Radical Biology and Medicine, 43(4), 477-503.

Ouwehand, A. C., and Vesterlund, S. (2004). Antimicrobial components from lactic acid bacteria. Food Science and Technology-New York-Marcel Dekker-, 139, 375-396.

Pan, D., and Mei, X. (2010). Antioxidant activity of an exopolysaccharide purified from Lactococcus lactis subsp. lactis 12. Carbohydrate Polymers, 80(3), 908-914.

Rout, S., and Banerjee, R. (2007). Free radical scavenging, anti-glycation and tyrosinase inhibition properties of a polysaccharide fraction isolated from the rind from Punica granatum. Bioresource Technology, 98(16), 3159-3163.

Rwubuzizi, R., Kim, H., Holzapfel, W.H., Todorov, S. D. (2023). Beneficial, safety, and antioxidant properties of lactic acid bacteria: A next step in their evaluation as potential probiotics. Heliyon, 9(4), e15610.

Sharpe, M. E. (1979). Lactic acid bacteria in the dairy industry. International Journal of Dairy Technology, 32(1), 9-18.

Simioni, C., Zauli, G., Martelli, A.M., Vitale, M., Sacchetti, G., Gonelli, A., Neri, L.M. (2018). Oxidative stress: role of physical exercise and antioxidant nutraceuticals in adulthood and aging. Oncotarget, 9(24), 17181-17198.

Talib, N., Mohamad, N.E., Yeap, S.K., Hussin, Y., Aziz, M.N.M., Masarudin, M.J., Sharifuddin, S.A., Hui, Y.W., Ho, C.L., Alitheen, N.B. (2019). Isolation and characterization of Lactobacillus spp. from kefir samples in Malaysia. Molecules, 24(14), 2606.

Talwalkar, A., and Kailasapathy, K. (2003). Effect of microencapsulation on oxygen toxicity in probiotic bacteria. Australian Journal of Dairy Technology, 58(1), 36.

Tang, W., Xing, Z., Li, C., Wang, J., and Wang, Y. (2017). Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2. Food Chemistry, 221, 1642–1649.

Vesterlund, S., Paltta, J., Lauková, A., Karp, M., and Ouwehand, A.C. (2004). Rapid screening method for the detection of antimicrobial substances. Journal of Microbiological Methods, 57(1), 23-31.

Wang, A.N., XW, Y., HF, Y., Dong, B., and Qiao, S.Y. (2009). Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing–finishing pigs. Journal of Applied Microbiology, 107(4), 1140-1148.

Weidinger, A., and Kozlov, A.V. (2015). Biological activities of reactive oxygen and nitrogen species: Oxidative stress versus signal transduction. Biomolecules, 5(2), 472-484.

Xu, R., Shen, Q., Ding, X., Wengeng, G., and Pinglan, Li. (2011). Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis RH. European Food Research and Technology, 232, 231–240.

Yarsan, E., Tanyuksel, M., Celik, S., and Aydin, A. (1999). Effects of aldicarb and malathion on lipid peroxidation. Bulletin of Environment Contamination and Toxicology, 63(5), 575–581.

Yi, Z.J., Fu, Y.R., Li, M., Gao, K.S., and Zang, X.G. (2009). Effect of LTA isolated from bifidobacteria on D-galactose-induced aging. Experimental Gerontology, 44(12), 760-765.

Zhang, S., Liu, L., Su, Y., Li, H., Sun, Q., Liang, X., and Lv, J. (2011). Antioxidative activity of lactic acid bacteria in yogurt. African Journal of Microbiology Research, 5(29), 5194–5201.

Zhang, Y., Hu, P., Lou, L., Zhan, J., Fan, M., Li, D., and Liao, Q. (2017). Antioxidant activities of lactic acid bacteria for quality improvement of fermented sausage. Food Science, 82(12), 2960-2967.




DOI: https://doi.org/10.17509/ijost.v9i3.72186

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Universitas Pendidikan Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Journal of Science and Technology is published by UPI.
StatCounter - Free Web Tracker and Counter
View My Stats