| Literature DB >> 27979141 |
Wei Tang1, Zhuqing Xing2, Chao Li3, Jinju Wang4, Yanping Wang5.
Abstract
Lactobacillus plantarum MA2 was isolated from Chinese traditional Tibetan kefir grains. The antioxidant activities in vitro of this strain were evaluated extensively. The results showed that L. plantarum MA2 can tolerate hydrogen peroxide up to 2.0mM, and its fermentate (fermented supernatant, intact cell and cell-free extract) had strong reducing capacities, lipid peroxidation inhibition capacities, Fe2+-chelating abilities, as well as various free radical scavenging capacities. Additionally, both the fermented supernatant and cell homogenate exhibited glutathione peroxidase activity and superoxide dismutase activity. In order to investigate the antioxidant mechanism of L. plantarum MA2 at the molecular level, eight antioxidant-related genes were identified, and further analyzed. Three groups of genes cat, gshR and npx, were found up-regulated under H2O2 challenge.Entities:
Keywords: 1,1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358); 1,10-phenanthroline (PubChem CID: 1318); Antioxidant effects; Ascorbic Acid (PubChem CID: 54670067); Gene; In vitro; Lactobacillus plantarum MA2; Linoleic acid (PubChem CID: 5280450); Potassium ferricyanide (PubChem CID: 26250); Pyrogallol (PubChem CID: 1057); RT-qPCR; Salicylic acid (PubChem CID: 338); Thiobarbituric acid (PubChem CID: 2723628); Trometamol (PubChem CID: 6503); l-Cysteine hydrochloride (PubChem CID: 60960)
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Year: 2016 PMID： 27979141 DOI： 10.1016/j.foodchem.2016.10.124
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514