Two antioxidative lactobacilli strains as promising probiotics

Kullisaar, Tiiu; Zilmer, Mihkel; Mikelsaar, Marika; Vihalemm, Tiiu; Annuk, Heidi; Kairane, Česlava; Kilk, Ann

doi:10.1016/s0168-1605(01)00674-2

Cited by 437 publications

(309 citation statements)

References 32 publications

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“…Their main function is to re significant differences (P<0.05) among cholesterol ol and triglyceride degradation rates of IC and Interestingly, E. hirae K4-8 showed a different behavior in DPPH radical scavenging activity of the cell-free extract (32.11%) compared to that of intact cells (18.95%). We inferred that some intracellular enzymes such as NADH-oxidase, NADH-peroxidase, and superoxide dismutase (SOD) were likely to be obtained after breaking up the bacterial cells into cell-free extracts that indicated the antioxidant activity of lactic acid bacteria (Kullisaar et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

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Section: Discussionmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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“…This difference in findings can be described by the distinction between probiotic strain and dosage, or differences between participants. New evidence has shown that probiotic Lactobacillus exhibits antioxidative benefits under different in vitro and in vivo conditions (Kullisaar et al 2002). Lactobacillus expresses Mn-superoxide dismutase (MnSOD) activity, can effectively eliminate hydroxyl and peroxyl radicals, and has the complete glutathione system necessary for glutathione recycling, transporting, and synthesis.…”

Section: Discussionmentioning

confidence: 99%

A randomized, double-blind, placebo-controlled, clinical trial on probiotic soy milk and soy milk: effects on epigenetics and oxidative stress in patients with type II diabetes

et al. 2015

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This clinical trial aimed to discover the effects of probiotic soy milk and soy milk on MLH1 and MSH2 promoter methylation, and oxidative stress among type II diabetic patients. Forty patients with type II diabetes mellitus aged 35-68 years were assigned to two groups in this randomized, double-blind, controlled clinical trial. Patients in the intervention group consumed 200 ml/day of probiotic soy milk containing Lactobacillus plantarum A7, while those in the control group consumed 200 ml/d of conventional soy milk for 8 weeks. Fasting blood samples, anthropometric measurements, and 24-h dietary recalls were collected at the baseline and at the end of the study, respectively. Probiotic soy milk significantly decreased promoter methylation in proximal and distal MLH1 promoter region (P \ 0.01 and P \ 0.0001, respectively) compared with the baseline values, while plasma concentration of 8-hydroxy-2 0 -deoxyguanosine (8-OHdG) decreased significantly compared with soy milk (P \ 0.05). In addition, a significant increase in superoxide dismutase (SOD) activity was observed in probiotic soy milk group compared with baseline value (P \ 0.01). There were no significant changes from baseline in the promoter methylation of MSH2 within either group (P [ 0.05). The consumption of probiotic soy milk improved antioxidant status in type II diabetic patients and may decrease promoter methylation among these patients, indicating that probiotic soy milk is a promising agent for diabetes management.

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“…It indicates that L. fermentum AD1 does not induce an oxidative stress in quail. Although the antioxidative properties of lactobacilli in vitro were studied (Kullisaar et al, 2002), the knowledge of the effect of potential probiotics on the values of antioxidative enzymes in animals is limited. An important result is a significant increase of the component of nonspecific immunity -phagocytic activity of leucocytes as well as index of phagocytic activity which were significantly higher in the experimental group of quail.…”

Section: Discussionmentioning

confidence: 99%

New probiotic strain Lactobacillus fermentum AD1 and its effect in Japanese quail

Strompfová¹,

Marciňáková²,

Gancarčíková³

et al. 2005

Vet. Med. - Czech

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ABSTRACT:Probiotics have been used with increasing frequency in nutrition and for prophylactic purposes during the last years. In the present study we investigated the effect of Lactobacillus fermentum AD1 -canine isolate on selected intestinal microbial groups, weight gain, organic acids, haematology, glutathione peroxidase and phagocytosis of leucocytes in 2-days-old Japanese quail (Coturnix coturnix japonica). The results demonstrated that the 4-day application of this strain significantly increased the population of lactic acid bacteria -lactobacilli and enterococci in faeces (P < 0.01 and/or P < 0.001) and caecum of quail (P < 0.001) and significantly decreased the counts of E. coli in faeces (P < 0.05). The daily weight gain was increased by 14%. Although intestinal pH of both groups of birds was similar, the concentration of lactic acid was significantly increased in the experimental group (P < 0.05). The concentration of other organic acids (acetic, acetoacetic, formic, succinic, valeric, propionic, butyric) as well as blood glutathione peroxidase was not influenced. The index of phagocytic activity of leucocytes was significantly improved (P < 0.01).

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Two antioxidative lactobacilli strains as promising probiotics

Cited by 437 publications

References 32 publications

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

A randomized, double-blind, placebo-controlled, clinical trial on probiotic soy milk and soy milk: effects on epigenetics and oxidative stress in patients with type II diabetes

New probiotic strain Lactobacillus fermentum AD1 and its effect in Japanese quail

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