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 μmol L −1 ) exhibited a slightly stronger ability compared to water extract (388.53 Trolox μmol L −1 ) and the heated sauerkraut water extract (383.20 Trolox μmol 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 capacity of different solvent extracts of sauerkraut, and before and after heating water extracts.