Effects of antioxidant activity and cell protection of Lactobacillus rhamnosus B6

  • LI Ruiying ,
  • ZHANG Yilin ,
  • YOU Chunping
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co.Ltd., Shanghai 200436, China)

Received date: 2021-10-12

  Revised date: 2021-11-22

  Online published: 2022-10-01

Abstract

The antioxidant capacity of several Lactobacillus strains was compared with Lactobacillus rhamnosus GG (LGG) strain in vitro. Lactobacillus rhamnosus B6 was selected with a more comprehensive antioxidant capacity, and the antioxidant capacity of its metabolites cultured in different media was compared. Then, the oxidative damage model of PC12 cells was established to determine the content of malondialdehyde and ROS after the treatment of probiotic metabolites, and to explore the effect of metabolic products of B6 on cellular oxidative stress. The results showed that the free radical scavenging rate of DPPH, ·OH and ·O2- of L. rhamnosus B6 were 63.23%, 99.38% and 26.35%, respectively, significantly higher than that of LGG. Compared with fermentation in MRS, DPPH free radical and ·OH free radical scavenging rates of metabolites obtained by B6 fermentation with skim milk significantly increased, and ·O2- free radical scavenging rates were similar between each other. The oxidative damage of PC12 cells reduced and the antioxidant capacity improved under oxidative stress with B6 metabolites fermented with skim milk.

Cite this article

LI Ruiying , ZHANG Yilin , YOU Chunping . Effects of antioxidant activity and cell protection of Lactobacillus rhamnosus B6[J]. Food and Fermentation Industries, 2022 , 48(17) : 57 -63 . DOI: 10.13995/j.cnki.11-1802/ts.029676

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