title: Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2.
abstract: Lactobacillus plantarum MA2 was isolated from Chinese traditional Tibetan kefir grains. The antioxidant activities in vitro of this strain were evaluated extensively. The results showed that L. plantarum MA2 can tolerate hydrogen peroxide up to 2.0mM, and its fermentate (fermented supernatant, intact cell and cell-free extract) had strong reducing capacities, lipid peroxidation inhibition capacities, Fe2+-chelating abilities, as well as various free radical scavenging capacities. Additionally, both the fermented supernatant and cell homogenate exhibited glutathione peroxidase activity and superoxide dismutase activity. In order to investigate the antioxidant mechanism of L. plantarum MA2 at the molecular level, eight antioxidant-related genes were identified, and further analyzed. Three groups of genes cat, gshR and npx, were found up-regulated under H2O2challenge.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: tianti_121@163.com.
authors.forename: Wei
authors.initials: W
authors.lastname: Tang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: xzqinside@163.com.
authors.forename: Zhuqing
authors.initials: Z
authors.lastname: Xing
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: lichao_ch@163.com.
authors.forename: Chao
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: bioorange@163.com.
authors.forename: Jinju
authors.initials: J
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: ypwang40@163.com.
authors.forename: Yanping
authors.initials: Y
authors.lastname: Wang
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D001426:Bacterial Proteins / Q000235:genetics / Q000378:metabolism*; D003001:Cloning, Molecular; D005285:Fermentation; D015964:Gene Expression Regulation, Bacterial; D005798:Genes, Bacterial; D005979:Glutathione Peroxidase / Q000378:metabolism; D006861:Hydrogen Peroxide / Q000737:chemistry; D000070716:Kefir / Q000382:microbiology*; D048191:Lactiplantibacillus plantarum / Q000187:drug effects / Q000235:genetics* / Q000302:isolation & purification; D012329:RNA, Bacterial / Q000235:genetics; D013482:Superoxide Dismutase / Q000378:metabolism; D015854:Up-Regulation
chemical_list: D000975:Antioxidants; D001426:Bacterial Proteins; D012329:RNA, Bacterial; D006861:Hydrogen Peroxide; D005979:Glutathione Peroxidase; D013482:Superoxide Dismutase
keywords: 1,1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358); 1,10-phenanthroline (PubChem CID: 1318); Antioxidant effects; Ascorbic Acid (PubChem CID: 54670067); Gene; In vitro; Lactobacillus plantarum MA2; Linoleic acid (PubChem CID: 5280450); Potassium ferricyanide (PubChem CID: 26250); Pyrogallol (PubChem CID: 1057); RT-qPCR; Salicylic acid (PubChem CID: 338); Thiobarbituric acid (PubChem CID: 2723628); Trometamol (PubChem CID: 6503); l-Cysteine hydrochloride (PubChem CID: 60960)