Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing–finishing pigs |
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Authors: | A.N. Wang X.W. Yi H.F. Yu B. Dong S.Y. Qiao |
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Affiliation: | State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China |
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Abstract: | Aims: To evaluate the free radical-scavenging capacity of Lactobacillus fermentum and its effects on antioxidant enzyme levels in finishing pigs. Methods and Results: The free radical-scavenging activity of Lact. fermentum was analysed in vitro . The tested Lactobacillus showed a high scavenging ability against DPPH (1,1-diphenyl-2-picrylhydrazyl), superoxide and hydroxyl radicals which was dose dependent. Subsequently, 108 crossbred pigs weighing 20·67 BW, were allotted to dietary treatments including a basal diet or the basal diet supplemented with either aureomycin or 10·2 × 107 Lact. fermentum CFU g−1 diet. Supplementation of Lact. fermentum increased total antioxidant capacity ( P < 0·01) in serum from 50 kg pigs, while serum superoxide dismutase ( P = 0·01) and glutathione peroxidase ( P < 0·01) increased, and malondialdehyde levels decreased ( P < 0·01) in 90 kg pigs. Hepatic catalase ( P = 0·04), muscle superoxide dismutase ( P < 0·01) and copper–zinc-superoxide dismutase were enhanced ( P = 0·01), whereas malondialdehyde levels were reduced ( P = 0·05) by Lact. fermentum . Conclusions: The free radical-scavenging capacity of Lact. fermentum was dose dependent and its supplementation improved the antioxidant status of pigs. Significance and Impact of the Study: Lactobacillus fermentum could be used to alleviate oxidative stress and increase pig performance and improve pork quality. |
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Keywords: | antioxidative capacity free radical Lactobacillus fermentum swine |
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