Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review
文献类型： 外文期刊
第一作者： Feng, Tao
作者： Feng, Tao;Wang, Jing;Feng, Tao;Wang, Jing
作者机构：
关键词： Probiotic; lactic acid bacteria; oxidative stress; oxygen tolerance; antioxidant capacity; assessment method
期刊名称：GUT MICROBES （ 影响因子：10.245； 五年影响因子：12.117 ）
ISSN： 1949-0976
年卷期： 2020 年 12 卷 1 期
页码：
收录情况： SCI
摘要： Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality and flavor and prevent numerous disorders caused by oxidation in the host. In this review, we discuss the oxidative stress tolerance, the antioxidant capacity related herewith, and the underlying mechanisms and signaling pathways in probiotic LAB. In addition, we discuss appropriate methods used to evaluate the antioxidant capacity of probiotic LAB. The aim of the present review is to provide an overview of the current state of the research associated with the oxidative stress tolerance and antioxidant capacity of LAB.
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