Antioxidative activity of lactobacilli measured by oxygen radical absorbance capacity.
The reducing ability and antioxidative activity of some species of Lactobacillus were compared under in vitro conditions. Cultures of Lactobacillus delbrueckii ssp. lactis, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Lactobacillus casei were grown at 37 degrees C in de Man, Rogosa, Sharpe (MRS) broth supplemented with 0.5% 2,3,5 triphenyl tetrazolium chloride (TTC) to evaluate reducing activity. Reduced TTC was extracted from the cultures with acetone, and the intensity of the red color measured colorimetrically at 485 nm was an indication of reducing activity. The lactobacilli varied significantly in relative ability to reduce TTC when grown in MRS broth for 15 h. The relative amounts of growth as indicated by pH values at 18 h appeared to influence the amount of reduction. Antioxidative activity was evaluated by the ability of the whole cells or the cell-free extracts from cultures to protect a protein from being attacked by free radicals. These analyses were performed using the oxygen radical absorbance capacity method. All cultures tested exhibited some degree of antioxidative activity. Among the treatments, the cell-free extracts from cells grown in MRS broth exhibited significantly higher values than did whole cells. There was no apparent relationship between the reducing and antioxidative activities of the cultures evaluated. The results from this study show that these cultures can provide a source of dietary antioxidants. Furthermore, selection of cultures that produce antioxidants as starters could provide yet another health or nutritional benefit from cultured or culture-containing dairy products.
Saide
J A O
JA
Department of Animal Science and Food and Agricultural Products Center, Oklahoma State University, Stillwater 74078, USA.
Gilliland
S E
SE
D000975:Antioxidants / Q000378:metabolism*; D015169:Colony Count, Microbial; D003124:Colorimetry / Q000379:methods; D004396:Coloring Agents / Q000378:metabolism; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D010084:Oxidation-Reduction; D019936:Probiotics; D017382:Reactive Oxygen Species / Q000378:metabolism*; D013778:Tetrazolium Salts / Q000378:metabolism; D015014:Yogurt / Q000382:microbiology
D000975:Antioxidants; D004396:Coloring Agents; D017382:Reactive Oxygen Species; D013778:Tetrazolium Salts; C009591:triphenyltetrazolium