Probiotic properties of Lactobacillus paraplantarum LS-5 and its effect on antioxidant activity of fermented sauerkraut

This study aimed to investigate the safety and probiotic properties of Lactobacillus paraplantarum LS-5 isolated from traditional northeastern sauerkraut, and to assess the antioxidant capacity of different solvent extracts (ethanol, water, and hot water) of L. paraplantarum LS-5-inoculated sauerkraut. L. paraplantarum LS-5 was shown to have various probiotic characteristics, such as good survival ability under artificial gastrointestinal conditions, antagonistic activity of various pathogens, non-biogenic amines, antibiotic susceptibility, and non-hemolytic. The 2,2 '-azino-bis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity of the L. paraplantarum LS-5-inoculated sauerkraut alcohol extract (71.13%) was significantly higher than water extract (59.59%) (p < 0.05). The ferric reducing antioxidant power (FRAP) of sauerkraut alcohol extract (614.93 Trolox mu mol L-1) exhibited a slightly stronger ability compared to water extract (388.53 Trolox mu mol L-1) and the heated sauerkraut water extract (383.20 Trolox mu mol L-1) at extract concentrations of 5.0 mg mL-1. Its 1, 1-diphenyl1-2-picrylhydrazyl (DPPH) radical scavenging activity was also stronger. It was found by principal component analysis (PCA) and Pearson that the DPPH radical-scavenging activities of sauerkraut extracts were significantly correlated with the content of polyphenols and flavonoids (p < 0.05). Unlike kimchi, Northeastern sauerkraut is consumed mainly by heating, so this study could contribute to understanding the antioxidant ca-pacity of different solvent extracts of sauerkraut, and before and after heating water extracts.

Automated summary

This study aimed to investigate the safety and probiotic properties of Lactobacillus paraplantarum LS-5 isolated from traditional northeastern sauerkraut, and to assess the antioxidant capacity of different solvent extracts of L. paraplantarum LS-5-inoculated sauerkraut. The probiotic characteristics of L. paraplantarum LS-5 were determined, including good survival ability under artificial gastrointestinal conditions, antagonistic activity against various pathogens, non-biogenic amines, antibiotic susceptibility, and non-hemolytic. The sauerkraut alcohol extract of L. paraplantarum LS-5-inoculated sauerkraut showed significantly higher 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to water extracts.