Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau

Ding, Wurong; Wang, Lina; Zhang, Juan; Ke, Wencan; Zhou, Jianwei; Zhu, Jianqing; Guo, Xusheng; Long, Ruijun

doi:10.1016/j.jff.2017.06.008

Cited by 57 publications

(46 citation statements)

References 36 publications

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“…These results were in line with the findings of Ding et al. (2017) who reported a survival rate above 70% under simulated gastric conditions for LAB strains isolated from traditional fermented yak milk. Besides, the LAB strains of the current work demonstrated a survival average rate under intestinal conditions exceeding 54%.…”

Section: Resultssupporting

confidence: 93%

“…Similar autoaggregation values were obtained by Rajković and Joković (2015) for L. lactis (39%) and E. faecalis (31%) isolated from kajmak (a Serbian traditional fermented dairy product from bovine origin), as well as Ding et al. (2017) for L. lactis strain (38.2%) isolated from spontaneously fermented yak milk. In contrast, Abushelaibi et al.…”

Section: Resultssupporting

confidence: 84%

“…The DPPH radical scavenging activity was analyzed by the method of Ding et al. (2017) with some modifications. A volume of 1 ml of freshly prepared LAB culture in MRS broth (10 8 CFU/ml) was mixed with 1 ml of DPPH solution in ethanol (100 µM).…”

Section: Methodsmentioning

confidence: 99%

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Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

Oussaief

Jrad

Sbissi

et al. 2020

J Food Process Preserv

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This work aimed to identify autochthonous lactic acid bacteria (LAB) from spontaneously fermented dromedary milk and explore their technological and probiotic properties in vitro. Analysis of the strains by 16S rDNA gene sequencing revealed four strains as Enterococcus faecalis, one strain as Enterococcus faecium, one strain as Lactococcus lactis, and four strains as Streptococcus pasteurianus. However, two strains (LEFS 42 and LEFS 55) showed a low 16S similarity (97.60% and 97.54%, respectively) with the type strain Streptococcus suis 92‐2742T. All the tested LAB strains possessed acidifying and proteolytic capacities. Most of them were lipolytic (83.33%) and had the ability to produce exopolysaccharides (91.67%). All the studied LAB strains were non‐hemolytic and exhibited antibacterial activity and sensitivity toward five antibiotics. Streptococcus sp. LEFS 55 had the highest hydrophobicity, autoaggregation, and coaggregation abilities. Moreover, all the isolated strains were able to resist simulated human gastrointestinal tract conditions and scavenge DPPH and ABTS radicals. Practical applications Nutritional and medicinal values of dromedary milk can be further increased after fermentation. Commercially available starter cultures are from bovine‐based dairy industry being not competitive with endogenous microbiota of dromedary milk, which might not give a desirable final product. However, to date, few attempts have been performed to isolate and characterize lactic acid bacteria from spontaneously fermented dromedary milk. Besides, the probiotic potential of autochthonous lactic acid bacteria from fermented dromedary milk remains unexplored. Hence, this study aimed to identify autochthonous lactic acid bacteria from spontaneously fermented dromedary milk and to investigate their technological and probiotic potential. The isolation of autochthonous lactic acid bacteria with technological and probiotic properties from dromedary milk allows the production of fermented dromedary milk with functional properties and the diversification of dromedary milk products.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 84%

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Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

Oussaief

Jrad

Sbissi

et al. 2020

J Food Process Preserv

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“…The phenolic substances have taken part in body cell protection from harm by H 2 O 2 , lipid peroxide, unsaturated fatty acid, neutralizing, and absorbing free radicals [74]. However, it is not just plants based antioxidants that are promising for nutraceuticals formulations, the antioxidant properties of LAB were also published [75]. Finally, compositions were developed from different origins of antioxidant properties, showing that compounds can be very attractive for nutraceuticals formulations, as well as can lead to dose reducing and other activities, such as antimicrobial, increasing.…”

Section: The Total Phenolic Compounds Content and Radical Scavenging mentioning

confidence: 99%

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Bartkienė

Lėlė

Starkutė

et al. 2020

Foods

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In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Staphylococcus epidermidis, and Pasteurella multocida; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the Artemisia absinthium EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.

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“…Other probiotics including L. delbrueckii subsp. bulgaricus F17 and L. paracasei FM‐LP‐4 also improved antioxidative activities in oxidative damage mice by increasing the activities of antioxidant enzymes and inhibiting the biosynthesis of MDA (Ding et al, ; Wang et al, ). Recently, a study fully elucidated the antioxidative activities of L. paracasei spp .…”

Section: Antioxidative Activity Of Probioticsmentioning

confidence: 99%

Health promoting activities of probiotics

Tang

2019

J Food Biochem

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In recent years, probiotics have received increasing attention and become one type of popular functional food because of their many biological functions. Among these desirable biological functions, the immune regulation, antioxidative activities, and antimicrobial effects are essential properties to maintain host health. Probiotics can regulate the immune system and improve the antioxidative system by producing microbial components and metabolites. Meanwhile, probiotics also possess antimicrobial abilities owing to their competition for nutrient requirements and mucus adherence, reducing pathogenic toxins, producing antimicrobial metabolites (short‐chain fatty acids, bacteriocins, reuterin, linoleic acid, and secondary bile acids) and enhancing intestinal, or systemic immunity. Therefore, probiotics could be used to alleviate heavy metal toxicity and metabolic disorders by improving immunity, the antioxidative system, and intestinal micro‐environment. This comprehensive review mainly highlights the potential health promoting activities of probiotics based on their antioxidative, antimicrobial, and immune regulatory effects. Practical applications The antioxidative defense and the immune system are essential to maintain human health. However, many factors may result in microbial dysbiosis in the gut, which subsequently leads to pathogenic expansion, oxidative stress, and inflammatory responses. Therefore, it is important to explore beneficial foods to prevent or suppress these abnormal responses. Successful application of probiotics in the functional foods has attracted increasing attention due to their immune regulatory, antioxidative, and antimicrobial properties. The aim of this review is to introduce immune regulatory antioxidative and antimicrobial effects of probiotics, which provides some basic theories for scientific research and development of potential functional foods.

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Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau

Cited by 57 publications

References 36 publications

Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Health promoting activities of probiotics

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