Probiotics And Antioxidant Activity Of Lactobacillus spp. Isolated From Kefir Samples In Malaysia.

Introduction: The gut is the key target for probiotics foods as it helps to balance the diet and metabolic pathways in human health, as well as modulation of the intestinal microflora. Kefir is a natural fermented drink comprising of probiotic microorganisms predominantly Lactobacillus spp. which makes up the major microbial population found in all kefir grains. Kefir consumption has been associated with many benefits to the general health, including as an anti-oxidative, anti-obesity, anti-inflammatory, anti-microbial and anti-tumour moiety. However, there are limited scientific data on the isolated Lactobacillus spp from Malaysian kefir on its probiotic potential and antioxidant activity. Methods: Thus, this study aims to evaluate the probiotic potential of isolated Lactobacillus spp. from Malaysian kefir such as acid and bile salt tolerances, adherence ability to the intestinal mucosa as well as the antioxidant capabilities. Results: Results indicated that the isolated Lactobacillus from kefir G maintained its survival rate within 3 hours of incubation at pH 3 and pH 4 at 98.0 ± 3.3% and 96.1 ± 1.7% of bacteria growth and exhibited the highest survival at bile salt condition of 0.3% and 0.5%. The same isolate also showed high adherence ability to intestinal cells about 96.3 ± 0.01%, Furthermore, the antioxidant analyses using TPC, TFC, FRAP and DPPH assay showed that the isolate from kefir G possessed high antioxidant activities. Conclusion: From these data, all Lactobacillus spp. isolated from Malaysian kefir may serve as a promising candidate for exploitation as probiotics starter culture since it exhibits potential probiotic properties and antioxidant activities. [ABSTRACT FROM AUTHOR]