Determination of peroxy radical-scavenging of lactic acid bacteria

• Published in: International journal of food microbiology Vol. 64; no. 1; pp. 183 - 188
• Main Authors: Stecchini, Mara Lucia, Del Torre, Manuela, Munari, Marina
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 28.02.2001; Elsevier
• Subjects: Amidines - metabolism; Antioxidant; Biological and medical sciences; Food additives; Food industries; Food microbiology; Free Radical Scavengers; Fundamental and applied biological sciences. Psychology; General aspects; Kinetics; Lactic acid bacteria; Lactococcus - metabolism; Oxidants - metabolism; peroxy; Peroxy radicals; Probiotics; Temperature; Peroxy radicals; Antioxidant; Lactic acid bacteria; Chemical reaction; Microflora; Foodstuff; Food additive; Radical scavenger; Thermal degradation; Peroxidation
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(00)00456-6

Responses of lactic acid bacteria (LAB) to peroxy radicals generated via thermal (40°C) decomposition of the diazocompound 2,2,-azo- bis (2-amidinopropane) dihydrochloride (ABAP), were studied. In general, LAB displayed survival curves with shoulders and tails indicative of ‘multihit’ killing by exposure to peroxy radicals. One strain, Lactococcus lactis subsp. lactis DIP15, producing a slope of 0.0105 in the kinetic analysis when exposed to 4 mM ABAP, exhibited a measurable antioxidant capacity. The other LAB failed to show any significant antioxidant capacity. The antioxidant capacity of strain DIP15 remained constant after cells have been heat-treated, suggesting that compounds bearing free radical scavenging capacity are rather stable.