caa a22 4500 605500614 CHVBK 20210128100556.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s00253-015-6425-4 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6425-4 Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni [Elektronische Daten] [Jing Su, Tao Wang, Ying-Ying Li, Jing Li, Yu Zhang, Yun Wang, Hua Wang, Hua Li] The most prominent trait of wine lactic acid bacteria (LAB) is their capacity to cope with a hostile environment. However, wine-derived LAB may confer inherent probiotic properties that have not been explored. In this study, the antioxidant activities of 19 strains of Oenococcus oeni were measured in vitro. The results suggested that the antioxidative parameters were widely dispersed, irrespective of the evaluation methods used, which indicated that antioxidative properties depended on the strain and culture medium. The antioxidant mechanisms of O. oeni could be assigned to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, reactive oxygen species (ROS) scavenging ability, iron ion chelation (FE), glutathione system, ferric reducing ability of plasma (FRAP), reduction activity (RA), inhibition of ascorbic oxidation (TAA), and linoleic acid oxidation (TLA) abilities. Moreover, most of the O. oeni strains exhibited good survival abilities at low pH values (pH1.8), simulated intestine juice and bile salts (1%), suggesting their good adaptation to gastrointestinal conditions and high bile resistance abilities. O. oeni SD-1e, SD-2gf, 31-DH, and SD-2d with promising potential probiotic characteristics were segregated by the principal component analysis (PCA). O. oeni strains likely serve as defensive agents in the intestinal microbial ecosystem and overcome exogenous and endogenous oxidative stress. Although further studies are needed to elucidate the multiple mechanisms involved, the study reported herein confirms the effectiveness of O. oeni in the defense against in vitro oxidative stress. Springer-Verlag Berlin Heidelberg, 2015 Oenococcus oeni nationallicence Antioxidant properties nationallicence Principal component analysis nationallicence Wine nationallicence Probiotics nationallicence Su Jing College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Wang Tao College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Li Ying-Ying College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Li Jing College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Zhang Yu College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Wang Yun College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Wang Hua College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Li Hua College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/12(2015-06-01), 5189-5202 0175-7598 99:12<5189 2015 99 253 https://doi.org/10.1007/s00253-015-6425-4 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6425-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Su Jing College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Wang Tao College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Li Ying-Ying College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Li Jing College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Zhang Yu College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Wang Yun College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Wang Hua College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Li Hua College of Enology, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/12(2015-06-01), 5189-5202 0175-7598 99:12<5189 2015 99 253