Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity and Tolerance to Reactive Oxygen Species of Lactobacillus spp.

Lactobacill spp. 의 황산화 효과 및 활성산소에 대한 내성

  • Kim, H.S. (National Livestock Research Institute, RDA) ;
  • Jeong, S.G. (National Livestock Research Institute, RDA) ;
  • Chae, H.S. (National Livestock Research Institute, RDA) ;
  • Ham, J.S. (National Livestock Research Institute, RDA) ;
  • Ahn, C.N. (National Livestock Research Institute, RDA) ;
  • Lee, J.M. (National Livestock Research Institute, RDA)
  • Published : 2004.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The four Lactobacillus spp. were investigated for their antioxidant properties, including antioxidant activity, tolerance to reactive oxygen species, hydroxy radical scavenging activity and ferrous iron che1ating activity. Also, activities of superoxide dismutase and glutathione peroxidase were investigated. From the results of this work, the intact cell and cell lysate of L. casei KCTC 3260 were exhibited highest antioxidant activity. L. casei KCTC 3260 also showed strong tolerance to reactive oxygen species. This strain showed highest glutathione peroxidase activity among the tested strains.

본 연구에서는 4종류의 Lactobacillus spp.의 항산화 효과와 활성산소에 대한 내성을 측정하였다. 그 결과 L. casei KCTC 3260의 항산화 효과가 intact cell에 서 36.9%, cell lysate에 서 79.8%로서 높은 항산화 효과를 나타내었다. 또 한 lmM 농도의 hydrogen peroxide에 서 생존성에 직접적으로 영향을 받지 않는 등 활성산소에 대해서 높은 내성을 나타내었다. 또한 높은 GPX 활성이 활성산소 하에서 L. casei KCTC 3260의 생존성에 중요한 역할을 하는 것으로 생각된다.

Keywords

References

  1. Akaike, T., Sato, K., Ijiri, S., Miyamoto, Y., Kondo, M., Ando, M. and Maeda, H. 1992. Bactericidal activity of alkyl peroxyl radicals generated by heme-iron-catalyzed decomposition of organic peroxides. Arch. Biochem. Biophys. 294:55-63.
  2. Barreto, J. C., Smith, G. S., Strobel, N. H. P., McQuillin, P. A. and Miller, T. A. 1995. Terephthalic acid : a dosimeter for the detection of hydroxy radicals in vitro. Life Sci. 56:89-96.
  3. Chung, Y. C., Chang, C. T., Chao, W. W., Lin, C. F. and Chou, S. T. 2002. Antioxidant activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Agric. Food. Chem. 50:2454-2458. https://doi.org/10.1021/jf011369q
  4. Deutsch, J. C. 1998. Ascorbic acid oxidation by hydrogen peroxide. Analytical Biochem. 255:1-7. https://doi.org/10.1006/abio.1997.2293
  5. Fridovich, I. 1989. Superoxide dismutase. J. Biol. Chem. 264:7761-7764.
  6. Gutteritidge, J. M. C., Richmond, R. and Halliwell, B. 1979. Inhibition of the iron-catalyzed formation of hydroxy radicals from superoxide of lipid peroxidation by desferrioxamine. Biochem. J. 184:469-472.
  7. Halliwell, B. and Gutteridge, J. M. C. 1999. Free radicals in Biology and Medicine. Clarendon Press.
  8. Holzapfel, W. H., Haberer, P., Snel, J., Schillinger, U. and Huis in't Veld, J. H. J. 1998. Overview of gut flora and probiotics. Intl. J. Food Microbiol. 41:85-101.
  9. Imlay, J. A. and Linn, S. 1988. DNA damage and oxygen radical toxicity. Science, 240:1302-1309.
  10. Korpela, R., Peuhkuri, K., Lähteenmäki, T., Sievi, E., Saxelin, M. and Vapaatalo, H. 1997. Lactobacillus rhamnosus GG shows antioxidative properties in vascular endothelial cell culture. Milchwissenschaft, 52:503-505.
  11. Kullisaar, T., Zilmer, M., Mikelsaar, M., Vihalemm, T., Annuk, H., Kairane, C. and Kilk, A. 2002. Two antioxidative lactobacilli strains as promising probiotics. Intl. J. Food Microbiol. 72:215-224.
  12. Lin, M. Y. and Chang, F. J. 2000. Antioxidative effect of intestinal bacteria Bifidobacterium logum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Diges. Diseases and Sci. 45:1617-1622. https://doi.org/10.1023/A:1005577330695
  13. Lin, M. Y. and Yen, C. L. 1999. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47:1460-1466. https://doi.org/10.1021/jf981149l
  14. Namiki, M. 1990. Antioxidants/antimutagens in foods. CRC Crit. Rev. Food. Sci. Nutr. 29:273-300.
  15. Rashid, M. H. O., Kato, F., Murata, A. and Kondo, M. 1993. Purification and characterization of the antioxidative substance produced by Aspergillus oryzae. Bull. Fac. Agr. Saga University. 75:45-53.
  16. Sandine, W. E. 1979. Role of Lactobacillus in the intestinal tract. J. Food Pro. 42:259-262. https://doi.org/10.4315/0362-028X-42.3.259
  17. Tabatabaie, T. and Floyd, R. A. 1994. Susceptibility of glutathione peroxidase and glutathione reductase to oxidative damage and the protective effect of spin trapping agents. Archives of biochem. and Biophys. 314:112-119. https://doi.org/10.1006/abbi.1994.1418
  18. Thannickal, V. J. and Fanburg, B. L. 2000. Reactive oxygen species in cell signaling. Am. J. Physiol. Lung Cell Mol. Physiol. 279:L1005-L1028
  19. Wanasundara, U., Amarowicz, R. and Shahidi, F. 1994. Isolation and identification of an antioxidative component in canola meal. J. Agric. Food. Chem. 42:1285-1290.
  20. Yen, G. C. and Wu, J. 1999. Antioxidant and radical scavenging properties of extracts from Ganoderma tsugae. Food Chem. 65:375-379 https://doi.org/10.1016/S0308-8146(98)00239-8

Cited by

  1. Probiotic Effects of Lactobacillus plantarum Strains Isolated from Kimchi vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1717