Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment

Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body’s ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB...

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Published inPloS one Vol. 20; no. 7; p. e0327225
Main Authors Szymanski, Piotr, Okon, Anna, Lepecka, Anna
Format Journal Article
LanguageEnglish
Published United States Public Library of Science 01.07.2025
Public Library of Science (PLoS)
Subjects
Acids
Animals
Anions
Antioxidants
Antioxidants - metabolism
Bacteria
Beef
Benzothiazoles
Biology and Life Sciences
Biphenyl Compounds
Catalase
Catalase - metabolism
Cattle
Chronic illnesses
Control
Disease
Environmental aspects
Enzymes
Fermentation
Food Microbiology
Free radicals
Gram-positive bacteria
Health aspects
Hydrogen Peroxide
Hydroxyl radicals
Identification and classification
Lactic acid
Lactic acid bacteria
Lactobacillales - genetics
Lactobacillales - isolation & purification
Lactobacillales - metabolism
Lipids
Meat
Meat - microbiology
Meat products
Medicine and Health Sciences
Metabolism
Metabolites
Microorganisms
Oxidative stress
Physical Sciences
Physiological aspects
Physiology
Picrates
Scavenging
Stains & staining
Strains (organisms)
Sulfonic acid
Sulfonic Acids
Superoxide anions
Superoxide dismutase
Superoxide Dismutase - metabolism
Superoxides - metabolism
Testing
Poland
France
Online AccessGet full text
ISSN1932-6203
1932-6203
DOI10.1371/journal.pone.0327225

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Abstract Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body’s ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08–36.91%), ABTS (11.24–51.05%), and superoxide anions (3.04–96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4–1.0 mM H 2 O 2 ) and hydroxyl radicals (25.90–99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.
AbstractList Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body's ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08-36.91%), ABTS (11.24-51.05%), and superoxide anions (3.04-96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4-1.0 mM H2O2) and hydroxyl radicals (25.90-99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body's ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08-36.91%), ABTS (11.24-51.05%), and superoxide anions (3.04-96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4-1.0 mM H2O2) and hydroxyl radicals (25.90-99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.
Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body’s ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08–36.91%), ABTS (11.24–51.05%), and superoxide anions (3.04–96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4–1.0 mM H 2 O 2 ) and hydroxyl radicals (25.90–99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.
Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body's ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08-36.91%), ABTS (11.24-51.05%), and superoxide anions (3.04-96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4-1.0 mM H.sub.2 O.sub.2) and hydroxyl radicals (25.90-99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.
Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body’s ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08–36.91%), ABTS (11.24–51.05%), and superoxide anions (3.04–96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4–1.0 mM H2O2) and hydroxyl radicals (25.90–99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.
Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body’s ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08–36.91%), ABTS (11.24–51.05%), and superoxide anions (3.04–96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4–1.0 mM H 2 O 2 ) and hydroxyl radicals (25.90–99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.
Audience Academic
Author Okoń, Anna
Szymański, Piotr
Łepecka, Anna
AuthorAffiliation University of Johannesburg, SOUTH AFRICA
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Warsaw, Poland
AuthorAffiliation_xml – name: University of Johannesburg, SOUTH AFRICA
– name: Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Warsaw, Poland
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  fullname: Szymanski, Piotr
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  fullname: Lepecka, Anna
BackLink https://www.ncbi.nlm.nih.gov/pubmed/40591548$$D View this record in MEDLINE/PubMed
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2025 Łepecka et al 2025 Łepecka et al
2025 Łepecka et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
Copyright_xml – notice: Copyright: © 2025 Łepecka et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
– notice: COPYRIGHT 2025 Public Library of Science
– notice: 2025 Łepecka et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
– notice: 2025 Łepecka et al 2025 Łepecka et al
– notice: 2025 Łepecka et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
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Snippet Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body’s ability to neutralize them. The role of...
Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body's ability to neutralize them. The role of...
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SubjectTerms Acids
Animals
Anions
Antioxidants
Antioxidants - metabolism
Bacteria
Beef
Benzothiazoles
Biology and Life Sciences
Biphenyl Compounds
Catalase
Catalase - metabolism
Cattle
Chronic illnesses
Control
Disease
Environmental aspects
Enzymes
Fermentation
Food Microbiology
Free radicals
Gram-positive bacteria
Health aspects
Hydrogen Peroxide
Hydroxyl radicals
Identification and classification
Lactic acid
Lactic acid bacteria
Lactobacillales - genetics
Lactobacillales - isolation & purification
Lactobacillales - metabolism
Lipids
Meat
Meat - microbiology
Meat products
Medicine and Health Sciences
Metabolism
Metabolites
Microorganisms
Oxidative stress
Physical Sciences
Physiological aspects
Physiology
Picrates
Scavenging
Stains & staining
Strains (organisms)
Sulfonic acid
Sulfonic Acids
Superoxide anions
Superoxide dismutase
Superoxide Dismutase - metabolism
Superoxides - metabolism
Testing
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Title Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment
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http://dx.doi.org/10.1371/journal.pone.0327225
Volume 20
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