Determination of antioxidant properties of Lactobacillus species from different sources

Lactic acid is found to be one of the most industrially essential acids that have a wide spread application such as food preservative, curing agent and flavouring agent. Lactic acid bacteria has antioxidant activity which is associated with multiple health protective effects such as prevention and treatment of diarrheal disease, inflammatory bowel disease, immunomodulation, treatment of cholesterolemia, prevention of systemic infections, prevention and treatment of allergies, and remedy for lactose intolerance. This investigation was designed to analyze the antioxidant capacity of lactic acid bacteria in order to provide characteristic parameter and theoretical basis for its further utilization as a natural antioxidant. In this study, different food samples were used to isolate lactic acid bacteria (LAB). Bacterial isolates that showed catalase negative, gram positive, glucose positive, mannitol positive and lactose positive were selected for further studies. The antioxidant activity of cells and different cellular fractions of Lactobacillus sp was evaluated by reducing power, total antioxidant activity, ferrous ion chelator, flavonoid test, scavenging DPPH and total phenolic content present. Further to confirm HPLC and TLC were also done. The probiotic potential of the isolates was found out by checking their pH and bile tolerance ability. All the isolates shown growth at pH 4. The study highlights a simple and rapid method for identification of Lactobacillus sp. On the other hand, in presented study media optimization was also done to maximize the production of LAB.