Beneficial effects of antioxidative lactic acid bacteria

Hisako Nakagawa; Tadaaki Miyazaki; Hisako Nakagawa; Tadaaki Miyazaki

doi:10.3934/microbiol.2017.1.1

AIMS Microbiology

2017, Volume 3, Issue 1: 1-7. doi: 10.3934/microbiol.2017.1.1

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Beneficial effects of antioxidative lactic acid bacteria

Hisako Nakagawa ,
Tadaaki Miyazaki ^,

Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University, N15, W7, Kita-ku, Sapporo, Japan

Received: 15 November 2016 Accepted: 28 December 2016 Published: 06 January 2017

Oxidative stress is caused by exposure to reactive oxygen intermediates. The oxidative damage of cell components such as proteins, lipids, and nucleic acids one of the important factors associated with diabetes mellitus, cancers and cardiovascular diseases. This occurs as a result of imbalance between the generations of oxygen derived radicals and the organism’s antioxidant potential. The amount of oxidative damage increases as an organism ages and is postulated to be a major causal factor of senescence. To date, many studies have focused on food sources, nutrients, and components that exert antioxidant activity in worms, flies, mice, and humans. Probiotics, live microorganisms that when administered in adequate amounts provide many beneficial effects on the human health, have been attracting growing interest for their health-promoting effects, and have often been administered in fermented milk products. In particular, lactic acid bacteria (LAB) are known to conferre physiologic benefits. Many studies have indicated the antioxidative activity of LAB. Here we review that the effects of lactic acid bacteria to respond to oxidative stress, is connected to oxidative-stress related disease and aging.
- lactic acid bacteria,
- antioxidant,
- oxidative-stress related disease,
- aging and prolongevity
Citation: Hisako Nakagawa, Tadaaki Miyazaki. Beneficial effects of antioxidative lactic acid bacteria[J]. AIMS Microbiology, 2017, 3(1): 1-7. doi: 10.3934/microbiol.2017.1.1

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Abstract

Oxidative stress is caused by exposure to reactive oxygen intermediates. The oxidative damage of cell components such as proteins, lipids, and nucleic acids one of the important factors associated with diabetes mellitus, cancers and cardiovascular diseases. This occurs as a result of imbalance between the generations of oxygen derived radicals and the organism’s antioxidant potential. The amount of oxidative damage increases as an organism ages and is postulated to be a major causal factor of senescence. To date, many studies have focused on food sources, nutrients, and components that exert antioxidant activity in worms, flies, mice, and humans. Probiotics, live microorganisms that when administered in adequate amounts provide many beneficial effects on the human health, have been attracting growing interest for their health-promoting effects, and have often been administered in fermented milk products. In particular, lactic acid bacteria (LAB) are known to conferre physiologic benefits. Many studies have indicated the antioxidative activity of LAB. Here we review that the effects of lactic acid bacteria to respond to oxidative stress, is connected to oxidative-stress related disease and aging.

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