Article ID Journal Published Year Pages File Type
6402445 LWT - Food Science and Technology 2015 8 Pages PDF
Abstract

•Stress survival of 4 Lactobacillus casei, Lactobacillus rhamnosus GG and L. casei Shirota was evaluated under aerobic growth.•L. rhamnosus GG and L. casei Shirota were unable to activate aerobic pathways.•Aerobic growth improved oxidative tolerance and antioxidant capability in L. casei strains.•Aerobic growth impaired survival to simulated gastric juice in L. casei strains.•Strains with remarkable H2O2- and ROS-degrading activities have been selected.

The strains Lactobacillus casei N87, N811, N2014 (isolated from infant faeces) and CI4368 (from cheese) were used to evaluate the effect of aeration and supplementation with heme and menaquinone (promoting respiration) on the antioxidant capability and on the survival to simulated gastrointestinal transit and oxidative stresses. The probiotic Lactobacillus rhamnosus GG and L. casei Shirota were used for comparative purposes.L. casei N87 and N811 showed potential respiratory traits (increases in biomass and pH, oxygen tolerance and consumption, and production of antioxidant enzymes), while L. rhamnosus GG and L. casei Shirota were unable to activate aerobic pathways.Contrarily to probiotic strains, the four L. casei have the capability to produce catalase in both anaerobic and aerobic conditions, contributing to the expression of highly H2O2-tolerant phenotypes. Oxygen and heme/menaquinone supplementation, generally, improved tolerance of oxidative stresses and degradation of free-radicals, but significantly impaired the survival to simulated gastric juice.This study highlighted the greater robustness of respiration-competent L. casei strains, compared to L. rhamnosus GG and L. casei Shirota. The capability to reduce H2O2 and free-radicals may be exploited in food (prevention of oxidation in fermented foods) and human health (removal of toxic compounds; potential implication in the reduction of gastrointestinal and degenerative diseases) applications.

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Life Sciences Agricultural and Biological Sciences Food Science
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