Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality...

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Bibliographic Details
Published inGut microbes Vol. 12; no. 1; p. 1801944
Main Authors Feng, Tao, Wang, Jing
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 09.11.2020
Taylor & Francis Group
Subjects
antioxidant capacity
assessment method
lactic acid bacteria
oxidative stress
oxygen tolerance
Probiotic
Review
Probiotic
assessment method
oxygen tolerance
antioxidant capacity
lactic acid bacteria
oxidative stress
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Summary:Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality and flavor and prevent numerous disorders caused by oxidation in the host. In this review, we discuss the oxidative stress tolerance, the antioxidant capacity related herewith, and the underlying mechanisms and signaling pathways in probiotic LAB. In addition, we discuss appropriate methods used to evaluate the antioxidant capacity of probiotic LAB. The aim of the present review is to provide an overview of the current state of the research associated with the oxidative stress tolerance and antioxidant capacity of LAB.
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ISSN:1949-0976
1949-0984
1949-0984
DOI:10.1080/19490976.2020.1801944