ReviewMicrobial biotechnology2025
Antioxidant Properties of Food-Derived Lactic Acid Bacteria: A Review.
Review in Microbial biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed.
- Protective Effects of Lactobacillus rhamnosus GG Against Methotrexate-Induced Oxidative Renal Toxicity.Probiotics and antimicrobial proteins · 2026Article
- Exploring Safety and Antioxidant Activity of Lactiplantibacillus plantarum F190 and Optimizing Its Exopolysaccharide Production Based on Genomic and In Vitro Experiments.Journal of food science · 2026Article
- Assessment of probiotic potential of kimchi-derived lactic acid bacteria with antioxidant and antidiabetic properties.Antonie van Leeuwenhoek · 2026Article
- Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.Foods (Basel, Switzerland) · 2026Article
- Antioxidant Activity and Metabolomic Characterization ofMicroorganisms · 2026Article
- Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.Molecules (Basel, Switzerland) · 2026Article
- Ameliorative Effects of an Antioxidant and Anti-Inflammatory Limosilactobacillus fermentum TG017 on DSS-Induced Ulcerative Colitis in Mice.Probiotics and antimicrobial proteins · 2026Article
- Antioxidant capacity, and probiotic properties of Enterococcus faecium strains isolated from raw milk of indigenous brown atlas cows.Antonie van Leeuwenhoek · 2026Article
- Protective Effect of Intracellular Compounds of Lactobacillus plantarum on Goat Sperm Quality During Cryopreservation.Veterinary medicine and science · 2026Article
- Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes.Foods (Basel, Switzerland) · 2026Article
- Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods.Foods (Basel, Switzerland) · 2026Review
- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- The therapeutic potential ofFrontiers in microbiology · 2026Review
- Antioxidant Properties of Food-Derived Lactic Acid Bacteria: A Review.Microbial biotechnology · 2025Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The mechanisms of antioxidant action of lactic acid bacteria (LAB) have not been fully explained. This review aimed to characterise the antioxidant properties that can be presented by LAB strains isolated from food. The review presents a definition and classification of the antioxidants, mechanisms of antioxidant action of LAB, discusses the most popular antioxidant assays, taking into account the mechanisms underlying each test and the practice of assessing antioxidant capacity, and presents examples of studies of food-derived LAB and fermented food with antioxidant properties. LAB are an important part of the human microbiota, and their role in antioxidant processes is extremely important. They can respond quickly and effectively to free radicals by enhancing antioxidant activity, chelating metal ions, producing antioxidant enzymes and other metabolites, and thus mitigating the damage caused by oxidative stress. This review also presents methods for testing antioxidant properties that can be used for LAB screening. The most commonly used methods are the classical methods of testing antioxidant activity, such as DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), or FRAP (Ferric Reducing Antioxidant Power) assays. We recommend using at least three different assays. It is important to consider whether to test live or inactivated cells, post-culture supernatant, cell lysates, protein fractions or purified exopolysaccharides. In conclusion, due to their properties, lactic acid bacteria strains may prove to be an interesting and natural alternative to synthetic antioxidants used in food production. Lactic acid bacteria have been shown to be not only useful as microorganisms that support the proper functioning of the digestive tract or as probiotics, but also allow their antioxidant properties to be noticed and strengthen the defence against oxidative stress.
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Registered trials
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