Antioxidant properties of lactic acid bacteria isolated from traditional fermented yak milk and their probiotic effects on the oxidative senescence of<i>Caenorhabditis elegans</i>
Wenyuan Li, Gao Li’e, Wenkang Huang, Ying Ma, Muhammad Ishaq, Anum Hanif, Zitong Ding, Xusheng Guo
Abstract
The current study was conducted to screen antioxidant lactic acid bacteria strains isolated from traditionally fermented Tibetan yak milk, and to evaluate their probiotic effects on the oxidative senescence of C. elegans .
Topics & Concepts
ProbioticSuperoxide dismutaseLactobacillus plantarumCatalaseAntioxidantOxidative stressBiologyLactic acidLactobacillusReactive oxygen speciesCaenorhabditis elegansFood scienceMicrobiologyFermentationBacteriaBiochemistryGeneticsGeneGenetics, Aging, and Longevity in Model OrganismsGut microbiota and healthTryptophan and brain disorders