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Abstract Title:

Antioxidant activity of various oral Lactobacillus strains.

Abstract Source:

J Appl Microbiol. 2017 May 5. Epub 2017 May 5. PMID: 28474851

Abstract Author(s):

A Chooruk, S Piwat, R Teanpaisan

Article Affiliation:

A Chooruk

Abstract:

AIMS: This study aims to evaluate the antioxidant activity of oral Lactobacillus strains in vitro.

METHODS AND RESULTS: A total of 201 Lactobacillus strains were investigated for antioxidant activities: free radical scavenging (DPPH), inhibition of linoleic acid peroxidation (TAALA ), superoxide dismutase (SOD) and glutathione (GSH). Resistance to reactive oxygen species was also assessed. Results showed that there was a wide range of individual antioxidant properties of DPPH, TAALA , SOD and GSH between/within the species of Lactobacillus strains. Generally, all tested Lactobacillus, except L. oris and L. gasseri, showed relatively high antioxidative parameters indicating that antioxidative properties are strain specific. Lactobacillus fermentum, L. paracasei and L. rhamnosus strains with high DPPH and TAALA activities (>60%) could survive under oxidative stress (incubated in 1·0 mmol l(-1) hydrogen peroxide for 8 h or 1·0 mmol l(-1)  hydroxyl radicals for 1 h) better than L. salivarius, L. oris and L. gasseri strains. It was also observed that there were significant differences in all antioxidative parameters tested, except DPPH, between the strains from caries-free subjects and those from subjects with caries.

CONCLUSIONS: The different antioxidants were found among Lactobacillus strains. The strains with high antioxidants could tolerate well under the oxidative stress.

SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first study to investigate the antioxidant properties of human oral Lactobacillus strains. Significant results found that certain Lactobacillus strains exhibited relatively high antioxidative parameters. Further studies are needed to examine whether there would be any antioxidant effect on oral health.

Study Type : In Vitro Study

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Sayer Ji
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