Probiotic from Tibetan kefir grains can provide antioxidant boost to functional foods: Study

By Gary Scattergood

- Last updated on GMT

The kefir grain isolate exhibited promising antioxidant activities in vitro. ©iStock
The kefir grain isolate exhibited promising antioxidant activities in vitro. ©iStock

Related tags Gene

The probiotic strain L. plantarum MA2 from traditional Tibetan kefir grains has significant antioxidant properties, in addition to its previously reported cholesterol lowering credentials.

Academics drew this conclusion after evaluate its antioxidative effects in vitro​, and their mechanisms at molecular level, after preliminary research showed positive results.

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 have the highest antioxidant potential capacity.

“This could be due to the attribution of some cell surface active compounds such as protein or polysaccharides and lipoteichoic acid, which were observed in L. plantarum C88 and bifidobacteria,”​ said the researchers from Tianjin University in China.

They said measures to identify and develop the antioxidant abilities of probiotics would continue to be thoroughly investigated.

Writing in the journal Food Chemistry​, they concluded that the kefir grain isolate exhibited promising antioxidant activities in vitro​.

“Through identifying and analysing the antioxidant-related genes, it is found that three groups of genes cat, gshR and npx, were up-regulated under H2​O2​ challenge, and these findings provide the clues of the antioxidant mechanism of MA2 at gene expression level.  Further investigation is needed to illustrate antioxidant mechanism profoundly.”

They added L. plantarum​ MA2 could be considered a potential antioxidant strain for application in functional foods.

 

Source: Food Chemistry

http://dx.doi.org/10.1016/j.foodchem.2016.10.124

“Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2”.

Authors:  Wei Tang, et al.

Related news

Show more

Related products

show more

Whitepaper: Discover a new era in postbiotics

Whitepaper: Discover a new era in postbiotics

Content provided by DSM Nutritional Products | 28-Nov-2023 | White Paper

Postbiotic ingredients are set to open up a world of opportunities across the human health and nutrition industry, fueled by developing science demonstrating...

Taking Immune Support to a New Level

Taking Immune Support to a New Level

Content provided by AB Biotek Human Nutrition & Health | 30-Oct-2023 | White Paper

Patent-pending ABB C1® redefines immune support by addressing innate, acquired, and Trained Immunity. In 'ABB C1®: Training Now for Future Immune...

Full Vegan Protein Ingredients Solution

Full Vegan Protein Ingredients Solution

Content provided by Ingredients4u AG | 24-Jul-2023 | Product Brochure

Plant-based products have always been a hot topic in the market, the plant-based food market was valued at $29.4 billion in 2020.

Follow us

Products

View more

Webinars

Nutra Champions Podcast

Nutra Champions Podcast