Antioxidative effect of Lactobacillus plantarum Y44 on 2,2′-azobis(2-methylpropionamidine) dihydrochloride (ABAP)-damaged Caco-2 cells

Mu, Guangqing; Li, Huanyu; Tuo, Yanfeng; Gao, Yuan; Zhang, Yuqing

doi:10.3168/jds.2019-16447

Cited by 42 publications

(33 citation statements)

References 28 publications

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“…69 The FRAP test has been used to evaluate the antioxidant capacity of L. plantarum Y44 in Caco-2 cells damaged with 2,2′-azobis (2-methylpropionamidine) dihydrochloride in vitro, which revealed that L. plantarum Y44 exerted antioxidative effects in a dose-dependent manner. 84 The total antioxidant capacity in the livers of hyperlipidemic rats significantly increased after L. casei supplementation as indicated by a FRAP assay. 87 FRAP assays have been also used to compare the antioxidant capacities of fresh skimmed, pasteurized, and UHT milks before and after fermentation with several lactobacilli combined or not with the yeast Saccharomyces boulardii.…”

Section: Assays Based On the Dynamics Or End Products Of Redox Processesmentioning

confidence: 98%

“…In vitro experiments using human Caco-2 colorectal cells have shown that L. plantarum Y44 can elevate catalase expression in cells damaged by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. 84 Another study using an in vitro model of enterocytes investigated the modulation of L. casei Shirota on the expression of gastro-intestinal GSH peroxidase in enterocytes. 85 Human patients with type 2 diabetes that consumed yogurt containing L. acidophilus LA5 and B. animalis subsp.…”

Section: Enzymatic Regulationmentioning

confidence: 99%

“…103,104 The involvement of Nrf2 in the activation of antioxidant cellular defenses by probiotics has been shown not only in human cells, but also in animal cell models in vitro. 84,85,104 In vivo studies have focused mostly on different mouse models, including high cholesterol, high-fat diet, high oxidative stress, and aging models. Several studies have demonstrated that some probiotic LAB strains can activate Nrf2 signaling and upregulate downstream antioxidant enzymes including SOD, catalase, and heme oxygenase-1 in the mouse liver, thus enhancing antioxidative defense.…”

Section: Nrf2mentioning

confidence: 99%

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Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

2020

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Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality and flavor and prevent numerous disorders caused by oxidation in the host. In this review, we discuss the oxidative stress tolerance, the antioxidant capacity related herewith, and the underlying mechanisms and signaling pathways in probiotic LAB. In addition, we discuss appropriate methods used to evaluate the antioxidant capacity of probiotic LAB. The aim of the present review is to provide an overview of the current state of the research associated with the oxidative stress tolerance and antioxidant capacity of LAB.

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Section: Assays Based On the Dynamics Or End Products Of Redox Processesmentioning

confidence: 98%

Section: Enzymatic Regulationmentioning

confidence: 99%

Section: Nrf2mentioning

confidence: 99%

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Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

2020

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“…Among the interesting probiotics aspects, some Lactobacillus strains have been reported to have antioxidant properties by decreasing the level of oxidants such as reactive oxygen species (ROS) [68]. The DPPH assay is generally used in vitro to determine the scavenging activity, and is one of the most sensitive, common and reliable methods [69].…”

Section: Discussionmentioning

confidence: 99%

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Barache

Belguesmia

Ladjouzi

et al. 2020

Foods

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Nine strains of Lactiplantibacillus plantarum and one strain of Lacticaseibacillus paracasei that were recently isolated from prickly pears, fresh figs and blackberries, which are traditionally and largely consumed fruits in Kabylia (north of Algeria), were studied here for their antagonism and antioxidant properties as well as for production of exopolysaccharides. With respect to their inhibitory properties, these strains were tested against three food representative pathogens including Escherichia coli ATCC 8739, Staphylococcus aureus 2S6 and Listeria monocytogenes 162. The antagonism of these pathogens was attributable to lactic acid production, present in the cell free supernatant, at concentrations ranging from 9 to 16.74 g/L. The anti-adhesive properties observed on polystyrene or eukaryotic Caco-2 cells were exerted in a strain dependent-manner. Indeed, the scores obtained ranged from 27% to 75% for S. aureus 2S6, 54% to 95% for L. monocytogenes 162, and 50% to 97% for E. coli ATCC 8739. The co-aggregation of these Lactobacillus strains with the aforementioned target bacteria appeared to be exerted in a strain-dependent manner, with noticeably the upmost rate for Lb. paracasei FB1 on S. aureus 2S6. Interestingly, these novel Lactobacillus strains were able to produce a large amount (315.55 to 483.22 mg/L) of exopolysaccharides, and showed a significant scavenging activity on the 2,2-di-phényl-2-picrylhydrazyle (DPPH) synthetic free radical with rates of 51% to 56%. Of note, the highest antioxidant activity was observed for Lb. paracasei FB1 using the culture supernatants, intact cells or the intracellular extract. The statistical analysis of these data using the principal component analysis (ACP) enabled us to establish three distinct clusters with potential applications as bioprotective and/or probiotic agents, following further evaluation.

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“…[50][51][52] In vitro studies have shown an effect of Lactobacillus on Nrf2. [53][54][55] A putative mechanism may be proposed (Figure 2). SARS-CoV-2 downregulates ACE2 inducing an increased insulin resistance associated with oxidative stress through the AT 1 R pathway.…”

Section: Proposed Mechanisms Of Action Of Kimchi and Fermented Vegetamentioning

confidence: 99%

Kimchi and Asian fermented vegetables: candidates for the partial control of the COVID-19 pandemic

Bousquet

Antó

Czarlewski³

et al. 2020

Preprint

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To the Editor, A COVID-19 epidemic started in China and then disseminated to other Asian countries before becoming a pandemic. It appears that the pandemic has so far resulted in proportionately fewer deaths in China and most Eastern Asian countries. Many reasons can explain this picture. 1 One of them is the type of diet in the low mortality countries. 2 This paper is the sixth of a series attempting to understand the role of diet in the differences of COVID-19 death rates between and within countries with the aim to identify potential preventive measures against COVID-19. The concept paper 2 was followed by two ecological studies comparing death rates in European countries and the consumption of vegetables or fermented foods. 3,4 We then proposed that sulforaphane from cruciferous vegetables 1 and lactobacilli from fermented foods (submitted) were possibly involved in the reduction of insulin resistance in COVID-19. It is noteworthy that fermented foods are largely used in Asia. 5,6 It is therefore important to check whether some commonly eaten fermented foods in these countries may explain geographic differences in COVID-19. Kimchi will be used as a model of fermented cabbage. Geographic differences in COVID-19 death rates When comparing death rates, large differences exist between and within countries and the evolution of the pandemic differs largely between countries (Figure 1). As the temporal dynamic of the pandemic may have changed the geographical patterns observed in our previous analyses, 2 we focus on the more recent mortality trends. Although there are many pitfalls in analyzing death rates for COVID-19, 2 the evolution of death rates

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Antioxidative effect of Lactobacillus plantarum Y44 on 2,2′-azobis(2-methylpropionamidine) dihydrochloride (ABAP)-damaged Caco-2 cells

Cited by 42 publications

References 28 publications

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Kimchi and Asian fermented vegetables: candidates for the partial control of the COVID-19 pandemic

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