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Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

文献类型： 外文期刊

作者： Feng, Tao 1 ; Wang, Jing 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci BAAFS, Inst Anim Husb & Vet Med IAHVM, Beijing, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Sino US Joint Lab Anim Sci, Beijing, Peoples R China

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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