An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL-431

Publication date: March 2019Source: LWT, Volume 102Author(s): J.E. Aguilar-Toalá, M.C. Estrada-Montoya, A.M. Liceaga, H.S. Garcia, G.A. González-Aguilar, B. Vallejo-Cordoba, A.F. González-Córdova, A. Hernández-MendozaAbstractRecent studies have shown that the intracellular content of lactic acid bacteria may be a source of metabolites with antioxidant properties. In order to determine the potential participation of relevant intracellular components on its antioxidant properties, as well as their possible interactions, different enzymatic and chemical treatments were applied to either Lactobacillus casei CRL-431 or its intracellular content (IC-CRL431). Total antioxidant capacity (TAC) of IC-CRL431 with and without (control) treatments was determined by the OxHLIA method. GABA, B-vitamin complex and polysaccharide structures did not have a significant (P > 0.05) contribution on TAC. However, a significant (P < 0.05) reduction of TAC was observed after buthionine treatment and removal of proteinaceous and lipid fractions (13.1, 22.6 and 25.5%, respectively). Additionally, a synergistic interaction was observed between glutathione (GSH) and the lipid or proteinaceous components. However, GSH-lipid-proteinaceous components showed an additive interaction, while an antagonist interaction between lipid and proteinaceous constituents was observed. These results suggest that lipid or proteinaceous compounds, as well as GHS may be the main metabolites involved in the a...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research