Exhibition of DNA-bioprotective activity by microflora of traditional fermented foods of North-Western Himalayas

详细信息    查看全文

• 作者：Sohini Walia ; Keshani ; Swati Sood ; S.S. Kanwar
• 关键词：DNA-bioprotection ; Genotoxin ; Probiotic ; Fermented food ; North-Western Himalayas
• 刊名：Food Research International
• 出版年：January, 2014
• 年：2014
• 卷：55
• 期：Complete
• 页码：176-180
• 全文大小：566 K

文摘

The property of probiotic microorganisms to act as DNA-bioprotective agents is of great significance in terms of food quality and its relationship with health. Eleven indigenous potential probiotic bacteria and 6 yeast isolates obtained from traditional fermented foods of the North-Western Himalayas, were screened for antigenotoxic and antimutagenic activities by employing short-term assays (SOS-Chromotest and Ames test). Strain viability was confirmed during and after exposure to genotoxins i.e. 4-nitroquinline-1-oxide and furazolidone. High genotoxicity inhibition (> 75%) was observed with 8 out of 11 probiotic bacteria. The maximum antigenotoxicity was detected with AdF2 (Enterococcus faecium) and AdF10 (Lactobacillus plantarum), which was comparable to the activity shown by the reference strain Lactobacillus rhamnosus GG (ATCC 53103). All the strains with antigenotoxic activity also demonstrated antimutagenic activity. Antigenotoxic potential of yeast isolates was lower (< 50%) than probiotic bacteria. Cell exposure at 100 掳C for 15 min decreased the antigenotoxic activity of probiotic bacteria and yeasts; however, it was not completely lost.