title: Isolation, Identification, and Evaluation of New Lactic Acid Bacteria Strains with Both Cellular Antioxidant and Bile Salt Hydrolase Activities In Vitro.
abstract: In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity. These strains belonged to eight species: Enterococcus faecium (33% of the strains), Lactobacillus plantarum (26%), Leuconostoc mesenteroides (14%), Pediococcus pentosaceus (6%), Enterococcus durans (9%), Lactobacillus brevis (9%), Pediococcus ethanolidurans (3%), and Lactobacillus casei (1%). The pulsed-field gel electrophoresis genome fingerprinting profiles of these strains revealed 38 distinct pulsotypes, indicating a high level of genomic diversity among the tested strains. Twenty strains were further evaluated for hydroxyl radical scavenging activity, reducing power, and ferrous ion chelating activity exerted by both viable intact cells and/or intracellular cell-free extracts. Some strains, such as L. plantarum D28 and E. faecium B28, had high levels of both cellular antioxidant and BSH activities in vitro. These strains are promising probiotic components for health-promoting functional foods.
authors.affiliation: Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), China Ministry of Agriculture, College of Food Science and Technology.
authors.forename: Shuang
authors.initials: S
authors.lastname: Xu
authors.affiliation: College of Information Technology, Shanghai Ocean University, 999 Hu Cheng Huan Road, Shanghai 201306, People's Republic of China.
authors.forename: Taigang
authors.initials: T
authors.lastname: Liu
authors.affiliation: Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), China Ministry of Agriculture, College of Food Science and Technology.
authors.forename: Chiraz Akorede Ibinke
authors.initials: CA
authors.lastname: Radji
authors.affiliation: Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), China Ministry of Agriculture, College of Food Science and Technology.
authors.forename: Jing
authors.initials: J
authors.lastname: Yang
authors.affiliation: Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), China Ministry of Agriculture, College of Food Science and Technology.
authors.forename: Lanming
authors.initials: L
authors.lastname: Chen
mesh_terms: D000581:Amidohydrolases; D006861:Hydrogen Peroxide; D019344:Lactic Acid; D007778:Lactobacillus / Q000235:genetics; D048191:Lactiplantibacillus plantarum; D019936:Probiotics / Q000302:isolation & purification
chemical_list: D019344:Lactic Acid; D006861:Hydrogen Peroxide; D000581:Amidohydrolases; C023154:choloylglycine hydrolase
keywords: Bile salt hydrolase activity; Cellular antioxidant activity; Chinese traditional fermented foods; Lactic acid bacteria; Probiotics; Pulsed-field gel electrophoresis genotyping