Table 1.
Possible mechanisms by which Lb. plantarum protects cells from the attack of free radicals.
| Name of Lb. plantarum | Resource | In Vivo Studies(a) or In Vitro Studies(b) | Antioxidant Mechanism | Reference |
|---|---|---|---|---|
| Lb. plantarum CCFM10 | Different storage centers (edible fungi strains) | a | Increase levels of GSH, CAT, SOD, and TOC in serum of mice with oxidative damage | [35] |
| Lb. plantarum CCFM242 | Different storage centers (edible fungi strains) | a | Improve total antioxidant capacity of liver | [35] |
| Lb. plantarum RS15-3 | Different storage centers (edible fungi strains) | a | Increase levels of GSH, CAT, SOD, and TOC in serum of mice with oxidative damage | [35] |
| Lb. plantarum FEED8 | Intestinal tract of longevity elderly in Bama, Guangxi | a | Increase levels of glutathione (GSH) and other indicators | [34] |
| Lb. plantarum NCFM, ATCC 14917 and NDC 75017 | a | Increase SOD activity, GSH-Px activity, and T-AOC content in serum, brain, and liver, decreasing MDA content. | [26] | |
| Lb. plantarum C88 | Traditional fermented milk tofu in Inner Mongolia | a | Regulation of intracellular antioxidant enzyme activity in oxidative damaged Caco-2 cells | [36] |
| Lb. plantarum Y-20 | Chopped pepper by natural fermentation | a | Protect the Caco-2 cells against H2O2 and induce oxidative stress by renewing the enzymatic and non-enzymatic antioxidant defense system. | [37] |
| Lb. plantarum JMCC0017 | Xinjiang traditional fermented dairy products | b | Metabolites have significant antioxidant activity | [38] |
| Lb. plantarum DM5 | Fermented beverage Marcha of Sikkim | a | Scavenge free radicals and superoxide anion | [27,28] |
| Lb. plantarum KM1 | Natural fermentation products | a | Scavenge hydroxyl radical, superoxide anion radical, and DPPH radical | [31] |
| Lb. plantarum AR501 | a | Scavenge hydroxyl radical, superoxide anion radical, and DPPH | [39] | |
| Lb. plantarum JM113 | healthy intestinal contents of Tibetan chicken | a | Change the expression levels of Phosphoglycerin kinase, α-glycerophosphate oxidase, pyruvate oxidase, and NADH peroxidase to alleviate oxidative stress. | [23] |
| Lb. plantarum NC8 | a | Up-regulation of antioxidant gene expression | [40] | |
| Lb. plantarum SM4. | kimchi and fermented with white Taraxacum coreanum | a | Increase the mRNA levels of Nrf2 and its corresponding downstream HO-1 gene | [41] |
| Lb. plantarum KCCP11226 | a | Regulation of Bcl-2 family members and activation of Bcl-2/Bax signaling pathway | [24,25] | |
| Lb. plantarum ZLP001 | b | Produce white T. coreanum fermented product which shows higher bioactive properties of oxidation resistance | [42] | |
| Lb. plantarum KLDS1.0202 | Cheddar cheese | b | Produce C-30 carotenoid 4,4′-diaponeurosporene. | [43,44] |
| Lb. plantarum isolated from traditional sourdough | Traditional Sourdough | a | Supplementation of Lb. plantarum ZLP001 increases the concentration of superoxide dismutase (p < 0.05), glutathione peroxidase (p < 0.01), and catalase in serum (p < 0.10), while decreasing the concentration of malondialdehyde (p < 0.05). | [45] |
| Lb. plantarum NJAU-01 | jinhua ham | The strain not only itself has a certain antioxidant activity, but also promotes the decomposition of protein of Cheddar cheese | [29,30] |