title: Determining antioxidant activities of lactobacilli cell-free supernatants by cellular antioxidant assay: a comparison with traditional methods.
abstract: Antioxidant activity of lactic acid bacteria is associated with multiple health-protective effects. Traditional indexes of chemical antioxidant activities poorly reflect the antioxidant effects of these bacteria in vivo. Cellular antioxidant activity (CAA) assay was used in this study to determine the antioxidant activity of cell-free supernatants (CFSs) of 10 Lactobacillus strains. The performance of the CAA assay was compared with that of four chemical antioxidant activity assays, namely, DPPH radical scavenging, hydroxyl radical scavenging (HRS), reducing power (RP), and inhibition of linoleic acid peroxidation (ILAP). Results of the CAA assay were associated with those of DPPH and ILAP assays, but not with those of RP and HRS assays. The inter- and intra-specific antioxidant activities of CFS were characterized by chemical and CAA assays. L. rhamnosus CCFM 1107 displayed a high antioxidative effect similar to positive control L. rhamnosus GG ATCC 53103 in all of the assays. The CAA assay is a potential method for the detection of antioxidant activities of lactobacilli CFSs.
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Jiali
authors: J
authors: Xing
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Gang
authors: G
authors: Wang
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Qiuxiang
authors: Q
authors: Zhang
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Xiaoming
authors: X
authors: Liu
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Zhennan
authors: Z
authors: Gu
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Hao
authors: H
authors: Zhang
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors: Yong Q
authors: YQ
authors: Chen
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Synergistic Innovation Center for Food Safety and Nutrition, Wuxi, China.
authors: Wei
authors: W
authors: Chen
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D001681:Biological Assay / Q000379:methods*; D001713:Biphenyl Compounds / Q000737:chemistry; D002474:Cell-Free System; D016166:Free Radical Scavengers / Q000737:chemistry; D056945:Hep G2 Cells; D006801:Humans; D017665:Hydroxyl Radical / Q000737:chemistry; D007778:Lactobacillus / Q000378:metabolism*; D019787:Linoleic Acid / Q000737:chemistry; D015227:Lipid Peroxidation; D010084:Oxidation-Reduction; D010851:Picrates / Q000737:chemistry
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D010851:Picrates; D017665:Hydroxyl Radical; D019787:Linoleic Acid; C004931:1,1-diphenyl-2-picrylhydrazyl