Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61937
標題: Antioxidative effects of intracellular extracts of yogurt bacteria on lipid peroxidation and intestine 407 cells
作者: Ou, C.C.
林美吟
Ko, J.L.
Lin, M.Y.
關鍵字: yogurt bacteria
Streptococcus salivarius ssp thermophilus
Lactobacillus delbrueckii ssp bulgaricus
antioxidative effects
lactic-acid bacteria
lactobacillus-acidophilus
lactose maldigestion
colorimetric assay
damage
disease
dna
inhibition
toxicity
culture
期刊/報告no:: Journal of Food and Drug Analysis, Volume 14, Issue 3, Page(s) 304-310.
摘要: The antioxidative activity of intracellular extracts of yogurt bacteria was measured based on the inhibition of lipid peroxidation of two model systems, namely a free fatty acid (linoleic acid) system and a biological lipid (plasma lipid) system. The inhibitory rate on linoleic acid peroxidation was 61 and 57% for Streptococcus salivarius ssp. thermophilus ATCC 19258 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842, respectively. The inhibitory rate on plasma lipid peroxidation was 57 and 41% for S. salivarius ssp. thermophilus ATCC 19258 and L. delbrueckii ssp. bulgaricus ATCC 11842, respectively. Results from both systems demonstrated that these two yogurt strains were potentially highly antioxidative. Further experiments were done on Intestine 407 cells to determine the antioxidative effects of yogurt bacteria on reducing oxidative damage of oxidant H2O2. Intracellular extracts of yogurt bacteria reduced the genotoxicity of H2O2. Although L. delbrueckii ssp. bulgaricus ATCC 11842 had only minor effects on reducing DNA damage, S. salivarius ssp. thermophilus ATCC 19258 showed excellent potential for protecting the Intestine 407 cells from the genotoxicity of oxidant H2O2. Both yogurt bacteria demonstrated high cytotoxicity inhibitory ability for oxidant H2O2. The cytotoxicity inhibition rate was 71 and 48% for S. salivarius ssp. thermophilus ATCC 19258 and L. delbrueckii ssp. bulgaricus ATCC 11842, respectively.
URI: http://hdl.handle.net/11455/61937
ISSN: 1021-9498
Appears in Collections:食品暨應用生物科技學系

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