Resistance of Lactobacillus SY13 and LJJ to reactive oxygen species

Abstract:

[Objective] We evaluated antioxidative effect of two antioxidative strains, isolated from the traditional fermented dairy products.[Methods] Both intact cells and cell-free extract of Lactobacillus SY13 and LJJ were used to study the inhibited effect of linoleic acid peroxidation,the ability of scavenging1,1-diphenyl-2-picrylhydrazyl r- adical,hydroxyl radical,superoxide anion radical,the ability of tolerancing hydrogen peroxide and the chelating capacity of ferrous ion and reducting activity. [Results] L-actobacillus SY13 and LJJ domonstrated highest inhibition ratio on linoleic acid pero-xidation by 62.95% and 66.16%,respectively.The cell-free extract show excellent sca-venging superoxide anion and hydroxyl radicals activity.However,the intact cells of L JJ scavenging superoxide and hydroxyl radicals capacity weren’t detected.The intact cells of SY13 and LJJ on 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and chelating ferrous ion capacity were superior to cell-free extract.The highest reduced activity was equivalent to 305 μmol/L and 294 μmol/L L-cysteine. [Conclusion] The results showed two lactobacilli strains have good antioxidant capacity.As potential pr-obiotics,it can be used in future.

Key words:Lactobacillus; reactive oxygen species; antioxidative