Determination of peroxy radical-scavenging of lactic acid bacteria

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 exp...

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Published inInternational journal of food microbiology Vol. 64; no. 1; pp. 183 - 188
Main Authors Stecchini, Mara Lucia, Del Torre, Manuela, Munari, Marina
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
Responses of lactic acid bacteria (LAB) to peroxy radicals generated via thermal (40 degrees 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.
Responses of lactic acid bacteria (LAB) to peroxy radicals generated via thermal (40 degree 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.
Author Munari, Marina
Del Torre, Manuela
Stecchini, Mara Lucia
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Issue 1
Keywords Peroxy radicals
Antioxidant
Lactic acid bacteria
Chemical reaction
Microflora
Foodstuff
Food additive
Radical scavenger
Thermal degradation
Peroxidation
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Snippet Responses of lactic acid bacteria (LAB) to peroxy radicals generated via thermal (40°C) decomposition of the diazocompound 2,2,-azo- bis (2-amidinopropane)...
Responses of lactic acid bacteria (LAB) to peroxy radicals generated via thermal (40 degrees C) decomposition of the diazocompound 2,2,-azo-bis...
Responses of lactic acid bacteria (LAB) to peroxy radicals generated via thermal (40 degree C) decomposition of the diazocompound 2,2,-azo-bis...
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StartPage 183
SubjectTerms 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
Title Determination of peroxy radical-scavenging of lactic acid bacteria
URI https://dx.doi.org/10.1016/S0168-1605(00)00456-6
https://www.ncbi.nlm.nih.gov/pubmed/11252501
https://search.proquest.com/docview/17843637
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