Antioxidant Activity of Extracts from Allium Schoenoprasum L. and Rubus Chamaemorus L. Growing in the Komi Republic

Abstract

New data for the antioxidant properties of the food plants Allium schoenoprasum and Rubus chamaemorus growing in the Komi Republic were obtained. The activity of the extracts on live bacteria under oxidative stress was studied. It was found that extracts of R. chamaemorus fruit and A. schoenoprasum bulbs had the greatest antioxidant effect and elevated antioxidant activity that was sufficient to protect the bacteria from peroxide stress. These extracts were shown to exhibit antioxidant activity on the bacteria simultaneously via several different pathways including direct inhibition of reactive oxygen species, chelation of iron ions, and induction of antioxidant genes. It was demonstrated for the first time that the ability of the extracts to activate OxyR-regulon genes and to affect the activity of the RpoS-controlled system of general oxidative stress response contributed significantly to the antioxidant activity of the studied extracts in bacteria cultures.