Extraction, purification, and antioxidant activity of exopolysaccharides produced by <i>Lactobacillus kimchi</i> SR8 from sour meat in <i>vitro</i> and <i>in vivo</i>
Yulong Zhang, Xueying Chen, Ping Hu, Qianwei Liao, Luo Yong, Juan Li, Dandan Feng, Jun Zhang, Zhaoqing Wu, Haoxiang Xu
Abstract
The aim of this study was to evaluate the antioxidant activity of exopolysaccharides (EPS) from Lactobacillus kimchi SR8. The EPS exhibited strong scavenging activities for 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals. Two EPS fractions (EPS-1 and EPS-3) exhibited higher antioxidant activities than EPS-2. Low-dose CEPS could significantly increase the activities of catalase (CAT) and glutathione peroxidase (GSH-Px) in the serum and the activities of CAT, GSH-Px and superoxide dismutase (SOD) and total antioxidant activity in the liver. Medium- and high-dose CEPS could significantly increase the activities of CAT and GSH-Px and total antioxidant activity in the serum and the activities of CAT, GSH-Px, and SOD and total antioxidant activity in the liver. High-dose CEPS significantly increased the liver index of mice and the activity of SOD in the serum. CEPS could inhibit the formation of malondialdehyde (MDA) in the serum and liver. This suggests that EPS from Lactobacillus kimchi SR8 possesses potential antioxidant activities.