Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs

Abstract

To evaluate the free radical-scavenging capacity of Lactobacillus fermentum and its effects on antioxidant enzyme levels in finishing pigs. The free radical-scavenging activity of Lact. fermentum was analysed in vitro. The tested Lactobacillus showed a high scavenging ability against DPPH (1,1-diphenyl-2-picrylhydrazyl), superoxide and hydroxyl radicals which was dose dependent. Subsequently, 108 crossbred pigs weighing 20.67 BW, were allotted to dietary treatments including a basal diet or the basal diet supplemented with either aureomycin or 10.2 x 10(7) Lact. fermentum CFU g(-1) diet. Supplementation of Lact. fermentum increased total antioxidant capacity (P < 0.01) in serum from 50 kg pigs, while serum superoxide dismutase (P = 0.01) and glutathione peroxidase (P < 0.01) increased, and malondialdehyde levels decreased (P < 0.01) in 90 kg pigs. Hepatic catalase (P = 0.04), muscle superoxide dismutase (P < 0.01) and copper-zinc-superoxide dismutase were enhanced (P = 0.01), whereas malondialdehyde levels were reduced (P = 0.05) by Lact. fermentum. The free radical-scavenging capacity of Lact. fermentum was dose dependent and its supplementation improved the antioxidant status of pigs. Lactobacillus fermentum could be used to alleviate oxidative stress and increase pig performance and improve pork quality.