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Isolation of exopolysaccharide producing Lactobacillus strains from sorghum distillery residues pickled cabbage and their antioxidant properties |
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| Authors: | Ying-Jang Lai Shu-Hsien Tsai Ming-Yi Lee |
| Affiliation: | 1. Department of Food Science, National Quemoy University, Kinmen, 892, Taiwan 2. Material and Chemical Research Laboratories, Industrial Technology Research Institute, Hsinchu, 300, Taiwan 3. Research Center for Industry of Human Ecology, Chang Gung University of Science and Technology, Kweishan, Taoyuan, 333, Taiwan 4. Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Kweishan, Taoyuan, 333, Taiwan |
| Abstract: | Twelve Lactobacillus strains isolated from sorghum distillery residue (SDR) pickled cabbage were studied for their in vitro scavenging activity against hydroxyl radicals and DPPH free radicals, inhibition of lipid peroxidation, and their resistance to hydrogen peroxide in cell lysate or intact cells. Lactobacillus brevis D7, at a dose of 1010 CFU/mL, showed the highest hydroxyl radical and DPPH scavenging activities, as well as total antioxidative activity, with inhibition rates of 51.2, 44.9, and 65.2%, respectively in intact cells. On the other hand, the L. brevis D7 strain was the most resistant against hydrogen peroxide. L. brevis D7 isolated from SDR pickled cabbage should be considered as a potential antioxidant to be used in functional foods. Correlation analysis showed that DPPH free radical scavenging activity is a potential screening indicator for high exopolysaccharide (EPS) producing Lactobacillus species. |
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