Identification of Antioxidants Produced by Lactobacillus plantarum

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  • SUZUKI Yoko
    Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University
  • KOSAKA Misa
    Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University
  • SHINDO Kazutoshi
    Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University
  • KAWASUMI Toshiyuki
    Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University
  • KIMOTO-NIRA Hiromi
    NARO Institute of Livestock and Grassland Science
  • SUZUKI Chise
    NARO Institute of Livestock and Grassland Science

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  • Identification of Antioxidants Produced by <i>Lactobacillus plantarum</i>

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We identified two compounds that demonstrated 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity from cultures of Lactobacillus plantarum. Spectroscopic analyses proved these compounds to be L-3-(4-hydroxyphenyl) lactic acid (HPLA) and L-indole-3-lactic acid (ILA). The respective EC50 values for HPLA and ILA were 36.6 ± 4.3 mM and 13.4 ± 1.0 mM.

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