Measures to identify and develop the antioxidant abilities of probiotics would continue to be thoroughly investigated.
The probiotic strain L. plantarum MA2 from traditional Tibetan kefir grains has significant antioxidant properties, in addition to its previously reported cholesterol lowering credentials.
Researchers from Tianjin University in China drew this conclusion after evaluating its antioxidative effects in vitro, and their mechanisms at molecular level.
For this study, the in vitro antioxidant effects of three MA2 samples, the intact cells, fermented supernatant and cell-free extract, were evaluated. It was found that the intact cells had the highest antioxidant potential capacity.
The researchers explained that this could be due to the attribution of some cell surface active compounds such as proteins or polysaccharides and lipotiechoic acid, which were observed in L. planatarum C88 and bifidobacteria.
Measures to identify and develop the antioxidant abilities of probiotics would continue to be thoroughly investigated.
The probiotic strain L. plantarum MA2 could be considered a potential antioxidant strain for application in functional foods.
