Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Antioxidative Effects of Lactobacillus plantarum with Fuzzy Synthetic Models

  • Zhao, Jichun (State Key Laboratory of Food Science and Technology, Jiangnan University) ;
  • Tian, Fengwei (State Key Laboratory of Food Science and Technology, Jiangnan University) ;
  • Yan, Shuang (State Key Laboratory of Food Science and Technology, Jiangnan University) ;
  • Zhai, Qixiao (State Key Laboratory of Food Science and Technology, Jiangnan University) ;
  • Zhang, Hao (State Key Laboratory of Food Science and Technology, Jiangnan University) ;
  • Chen, Wei (State Key Laboratory of Food Science and Technology, Jiangnan University)
  • Received : 2017.12.11
  • Accepted : 2018.04.25
  • Published : 2018.07.28
Download PDF
⟨ Previous Next ⟩

Abstract

Numerous studies suggest that the effects of lactic acid bacteria (LAB) on oxidative stress in vivo are correlated with their antioxidative activities in vitro; however, the relationship is still unclear and contradictory. The antioxidative activities of 27 Lactobacillus plantarum strains isolated from fermented foods were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, hydroxyl radical, and superoxide radical scavenging abilities, reducing activity, resistance to hydrogen peroxide, and ferrous chelating ability in vitro. Two fuzzy synthetic evaluation models, one with an analytic hierarchy process and one using entropy weight, were then used to evaluate the overall antioxidative abilities of these L. plantarum strains. Although there was some difference between the two models, the highest scoring strain (CCFM10), the middle scoring strain (CCFM242), and the lowest scoring strain (RS15-3) were obtained with both models. Examination of the antioxidative abilities of these three strains in $\text\tiny{D}$-galactose-induced oxidative stress mice demonstrated that their overall antioxidative abilities in vitro could reveal the abilities to alleviate oxidative stress in vivo. The current study suggests that assessment of overall antioxidative abilities with fuzzy synthetic models can guide the evaluation of probiotic antioxidants. It might be a more quick and effective method to evaluate the overall antioxidative abilities of LAB.

Keywords

References

  1. Finkel T, Holbrook NJ. 2000. Oxidants, oxidative stress and the biology of ageing. Nature 408: 239-247. https://doi.org/10.1038/35041687
  2. Nikooyeh B, Neyestani TR, Tayebinejad N, Alavi-Majd H, Shariatzadeh N, Kalayi A, et al. 2014. Daily intake of vitamin D- or calcium-vitamin D-fortified Persian yogurt drink (doogh) attenuates diabetes-induced oxidative stress: evidence for antioxidative properties of vitamin D. J. Hum. Nutr. Diet. 27 Suppl 2: 276-283.
  3. Vidovic B, Milovanovic S, Dordevic B, Kotur-Stevuljevic J, Stefanovic A, Ivanisevic J, et al. 2014. Effect of alpha-lipoic acid supplementation on oxidative stress markers and antioxidative defense in patients with schizophrenia. Psychiatr. Danub. 26: 205-213.
  4. Seo SK, Hong Y, Yun BH, Chon SJ, Jung YS, Park JH, et al. 2014. Antioxidative effects of Korean red ginseng in postmenopausal women: a double-blind randomized controlled trial. J. Ethnopharmacol. 154: 753-757. https://doi.org/10.1016/j.jep.2014.04.051
  5. Ghavipour M, Sotoudeh G, Ghorbani M. 2015. Tomato juice consumption improves blood antioxidative biomarkers in overweight and obese females. Clin. Nutr. 34: 805-809. https://doi.org/10.1016/j.clnu.2014.10.012
  6. Cheng SB, Lin PT, Liu HT, Peng YS, Huang SC, Huang YC. 2016. Vitamin B-6 supplementation could mediate antioxidant capacity by reducing plasma homocysteine concentration in patients with hepatocellular carcinoma after tumor resection. Biomed. Res. Int. 2016: 7658981.
  7. Yu XM, Li SJ, Yang D, Qiu L, Wu YP, Wang DY, et al. 2016. A novel strain of Lactobacillus mucosae isolated from a Gaotian villager improves in vitro and in vivo antioxidant as well as biological properties in D-galactose-induced aging mice. J. Dairy Sci. 99: 903-914. https://doi.org/10.3168/jds.2015-10265
  8. Wang Y, Zhou JZ, Xia XD, Zhao YC, Shao WL. 2016. Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt. Int. Dairy J. 62: 28-34. https://doi.org/10.1016/j.idairyj.2016.07.001
  9. Mishra V, Shah C, Mokashe N, Chavan R, Yadav H, Prajapati J. 2015. Probiotics as potential antioxidants: a systematic review. J. Agric. Food Chem. 63: 3615-3626. https://doi.org/10.1021/jf506326t
  10. Zhao J, Tian F, Zhao N, Zhai Q, Zhang H, Chen W. 2017. Effects of probiotics on D-galactose-induced oxidative stress in plasma: a meta-analysis of animal models. J. Funct. Foods 39: 44-49. https://doi.org/10.1016/j.jff.2017.09.055
  11. Ejtahed HS, Mohtadi-Nia J, Homayouni-Rad A, Niafar M, Asghari-Jafarabadi M, Mofid V. 2012. Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition 28: 539-543. https://doi.org/10.1016/j.nut.2011.08.013
  12. Mazloom Z, Yousefinejad A, Dabbaghmanesh MH. 2013. Effect of probiotics on lipid profile, glycemic control, insulin action, oxidative stress, and inflammatory markers in patients with type 2 diabetes: a clinical trial. Iran. J. Med. Sci. 38: 38-43.
  13. Zhao S, Han J, Bie X, Lu Z, Zhang C, Lv F. 2016. Purification and characterization of plantaricin JLA-9: a novel bacteriocin against Bacillus spp. produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a traditional Chinese fermented cabbage. J. Agric. Food Chem. 64: 2754-2764. https://doi.org/10.1021/acs.jafc.5b05717
  14. Wang Y, Xu N, Xi A, Ahmed Z, Zhang B, Bai X. 2009. Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid metabolism and intestinal microflora of rats fed on high-cholesterol diet. Appl. Microbiol. Biotechnol. 84: 341-347. https://doi.org/10.1007/s00253-009-2012-x
  15. Todorov SD, Ho P, Vaz-Velho M, Dicks LMT. 2010. Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chourico, traditional pork products from Portugal. Meat Sci. 84: 334-343. https://doi.org/10.1016/j.meatsci.2009.08.053
  16. Huang L, Duan C, Zhao Y, Gao L, Niu C, Xu J, et al. 2017. Reduction of aflatoxin B-1 toxicity by Lactobacillus plantarum C88: a potential probiotic strain isolated from Chinese traditional fermented food "Tofu". PLoS One 12: e0170109. https://doi.org/10.1371/journal.pone.0170109
  17. Li C, Nie S-P, Zhu K-X, Ding Q, Li C, Xiong T, et al. 2014. Lactobacillus plantarum NCU116 improves liver function, oxidative stress and lipid metabolism in rats with high fat diet induced non-alcoholic fatty liver disease. Food Funct. 5: 3216-3223. https://doi.org/10.1039/C4FO00549J
  18. Kumar CSVS, Reddy KK, Reddy AG, Vinoth A, Chowdary SR, Boobalan G, et al. 2015. Protective effect of Lactobacillus plantarum 21, a probiotic on trinitrobenzenesulfonic acid-induced ulcerative colitis in rats. Int. Immunopharmacol. 25: 504-510. https://doi.org/10.1016/j.intimp.2015.02.026
  19. Bouhafs L, Moudilou EN, Exbrayat JM, Lahouel M, Idoui T. 2015. Protective effects of probiotic Lactobacillus plantarum BJ0021 on liver and kidney oxidative stress and apoptosis induced by endosulfan in pregnant rats. Ren. Fail. 37: 1370-1378. https://doi.org/10.3109/0886022X.2015.1073543
  20. Hariri M, Salehi R, Feizi A, Mirlohi M, Ghiasvand R, Habibi N. 2015. 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. Genes Nutr. 10: 52. https://doi.org/10.1007/s12263-015-0503-1
  21. Songisepp E, Kals J, Kullisaar T, Mandar R, Hutt P, Zilmer M, et al. 2005. Evaluation of the functional efficacy of an antioxidative probiotic in healthy volunteers. Nutr. J. 4.
  22. Zhang Y, Du R, Wang L, Zhang H. 2010. The antioxidative effects of probiotic Lactobacillus casei Zhang on the hyperlipidemic rats. Eur. Food Res. Technol. 231: 151-158. https://doi.org/10.1007/s00217-010-1255-1
  23. Yu L, Zhai Q, Liu X, Wang G, Zhang Q, Zhao J, et al. 2016. Lactobacillus plantarum CCFM639 alleviates aluminium toxicity. Appl. Microbiol. Biotechnol. 100: 1891-1900. https://doi.org/10.1007/s00253-015-7135-7
  24. Wang Z, Bao Y, Zhang Y, Zhang J, Yao G, Wang S, et al. 2013. Effect of soymilk fermented with Lactobacillus plantarum P-8 on lipid metabolism and fecal microbiota in experimental hyperlipidemic rats. Food Biophys. 8: 43-49. https://doi.org/10.1007/s11483-012-9282-z
  25. Tian F, Chi F, Wang G, Liu X, Zhang Q, Chen Y, et al. 2015. Lactobacillus rhamnosus CCFM1107 treatment ameliorates alcohol-induced liver injury in a mouse model of chronic alcohol feeding. J. Microbiol. 53: 856-863. https://doi.org/10.1007/s12275-015-5239-5
  26. Feng Y, Ling L. 2014. Water quality assessment of the Li Canal using a functional fuzzy synthetic evaluation model. Environ. Sci. Process. Impacts 16: 1764-1771. https://doi.org/10.1039/C4EM00014E
  27. Xu Y, Du P, Wang J. 2017. Research and application of a hybrid model based on dynamic fuzzy synthetic evaluation for establishing air quality forecasting and early warning system: a case study in China. Environ. Pollut. 223: 435-448. https://doi.org/10.1016/j.envpol.2017.01.043
  28. Nayebpur H, Bokaei MN. 2017. Portfolio selection with fuzzy synthetic evaluation and genetic algorithm. Eng. Comput. (Swansea) 34: 2422-2434. https://doi.org/10.1108/EC-03-2017-0084
  29. Jha P, Das AJ, Dash KK, Deka SC. 2015. Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic. J. Inst. Brewing 121: 566-573. https://doi.org/10.1002/jib.247
  30. Lin MY, Chang FJ. 2000. Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Dig. Dis. Sci. 45: 1617-1622. https://doi.org/10.1023/A:1005577330695
  31. Wang AN, Yi XW, Yu HF, Dong B, Qiao SY. 2009. Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs. J. Appl. Microbiol. 107: 1140-1148. https://doi.org/10.1111/j.1365-2672.2009.04294.x
  32. Lin MY, Yen CL. 1999. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47: 1460-1466. https://doi.org/10.1021/jf981149l
  33. Achuthan AA, Duary RK, Madathil A, Panwar H, Kumar H, Batish VK, et al. 2012. Antioxidative potential of lactobacilli isolated from the gut of Indian people. Mol. Biol. Rep. 39: 7887-7897. https://doi.org/10.1007/s11033-012-1633-9
  34. Zou Z-H, Yun Y, Sun J-N. 2006. Entropy method for determination of weight of evaluating indicators in fuzzy synthetic evaluation for water quality assessment. J. Environ. Sci. 18: 1020-1023. https://doi.org/10.1016/S1001-0742(06)60032-6
  35. Zhang Z-F, Fan S-H, Zheng Y-L, Lu J, Wu D-M, Shan Q, et al. 2009. Troxerutin protects the mouse liver against oxidative stress-mediated injury induced by D-galactose. J. Agric. Food Chem. 57: 7731-7736. https://doi.org/10.1021/jf9012357
  36. Yu X, Li S, Yang D, Qiu L, Wu Y, Wang D, et al. 2016. A novel strain of Lactobacillus mucosae isolated from a Gaotian villager improves in vitro and in vivo antioxidant as well as biological properties in D-galactose-induced aging mice. J. Dairy Sci. 99: 903-914. https://doi.org/10.3168/jds.2015-10265
  37. Xing J, Wang G, Gu Z, Liu X, Zhang Q, Zhao J, et al. 2015. Cellular model to assess the antioxidant activity of lactobacilli. RSC Adv. 5: 37626-37634. https://doi.org/10.1039/C5RA02215K
  38. Bao Y, Wang ZL, Zhang Y, Zhang JC, Wang LF, Dong XM, et al. 2012. Effect of Lactobacillus plantarum P-8 on lipid metabolism in hyperlipidemic rat model. Eur. J. Lipid Sci. Technol. 114: 1230-1236. https://doi.org/10.1002/ejlt.201100393
  39. Zhang S-W, Lu JP, Menghe B, Liu L, Hu X-B. 2010. Antioxidative activity of Lactobacillus casei subsp. casei SY13 on ageing model mice. China Agric. Sin. 43: 2141-2146.
  40. Tang W, Xing Z, Hu W, Li C, Wang J, Wang Y. 2016. Antioxidative effects in vivo and colonization of Lactobacillus plantarum MA2 in the murine intestinal tract. Appl. Microbiol. Biotechnol. 100: 7193-7202. https://doi.org/10.1007/s00253-016-7581-x

Cited by

  1. The synergistic effect of Lactobacillus plantarum CCFM242 and zinc on ulcerative colitis through modulating intestinal homeostasis vol.10, pp.9, 2018, https://doi.org/10.1039/c9fo00926d