Evaluation of antioxidant and anti-inflammatory activities of Bacillus sp. CZ-Rh4, CZ-Rh7, and CZ-L11 extracts

Document Type : Regular issue (Original Article)

Authors

1 Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam Faculty of Medicine, Nam Can Tho University, Can Tho City 94000, Vietnam

2 College of Natural Sciences, Can Tho University, Can Tho City 94000, Vietnam

Abstract

Bacteria with medicinal potential are receiving research attention from scientists. This study was conducted to explore the in vitro antioxidant and anti-inflammatory potential of extracts from Bacillus sp. CZ-Rh4, Bacillus sp. CZ-Rh7, and Bacillus sp. CZ-L11. Four methods including: 2,2-diphenyl-1-picryl-hydrazyl free radical neutralization, 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) free radical neutralization, total antioxidant capacity, and ferric reducing-antioxidant power were used to evaluate antioxidant activity. Besides, four methods such as: nitric oxide formation inhibition, red blood cell membrane protection, inhibition of bovine serum albumin and egg white albumin denaturation were used to evaluate anti-inflammatory activity. From the results obtained, extracts from endophytic bacterial strains showed good in vitro antioxidant and anti-inflammatory activities. Besides, the in vitro antioxidant and anti-inflammatory activities of the extracts depended on the total polyphenol and flavonoid content. Bacillus sp. CZ-Rh4, Bacillus sp. CZ-Rh7, and Bacillus sp. CZ-L11 were able to produce secondary metabolites as natural sources of antioxidants and anti-inflammatory materials.

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