Determining antioxidant activities of lactobacilli by cellular antioxidant assay in mammal cells

Jiali Xing; Gang Wang; Qiuxiang Zhang; Xiaoming Liu; Boxing Yin; Dongsheng Fang; Jianxin Zhao; Hao Zhang; Yong Q. Chen; Wei Chen

Journal of Functional Foods (Dec 2015)

Determining antioxidant activities of lactobacilli by cellular antioxidant assay in mammal cells

Jiali Xing,
Gang Wang,
Qiuxiang Zhang,
Xiaoming Liu,
Boxing Yin,
Dongsheng Fang,
Jianxin Zhao,
Hao Zhang,
Yong Q. Chen,
Wei Chen

Affiliations

Jiali Xing: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Gang Wang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Corresponding authors. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China. Tel.: +86 51085912155; fax: +86 51085912155.
Qiuxiang Zhang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Xiaoming Liu: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Boxing Yin: Kangyuan Dairy Co., Ltd., Yangzhou University, Yangzhou, China
Dongsheng Fang: Kangyuan Dairy Co., Ltd., Yangzhou University, Yangzhou, China
Jianxin Zhao: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Hao Zhang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Yong Q. Chen: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Wei Chen: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China; Synergistic Innovation Center for Food Safety and Nutrition, Wuxi, China; Corresponding authors. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China. Tel.: +86 51085912155; fax: +86 51085912155.

Journal volume & issue: Vol. 19
pp. 554 – 562

Abstract

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Among the beneficial effects of Lactobacillus spp., the common mechanism underlying health protection is believed to be related to antioxidant activity. The antioxidant activities of cell-free suspension (CFS) and strain suspension (SS) of 13 Lactobacillus strains derived from 4 species (L. rhamnosus, L. acidophilus, L. casei, and L. fermenti) were determined. The correlation of CFSs and SSs in different cell lines, as well as the correlation among the three cell models (RAW264.7, Caco-2, and EA.hy926 cell lines), were compared. All CFSs and SSs of lactobacilli showed that they significantly inhibited the production of intracellular reactive oxygen species without creating obvious cytotoxic effects in the three mammal cell lines. These results suggested that RAW264.7, Caco-2, and EA.hy926 cell lines could be used as cell models to assay the cellular antioxidant activity of CFS and SS of lactobacilli. Thus, lactobacilli and by-products are a potential source of natural antioxidants and to reduce oxidative stress.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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