Antioxidant and anti-inflammatory effect of Dextran produced by homofermentative lactic acid cocci

Background and Objectives: The production of large quantities of dextrin leads to a wide range of possible uses in commercial production, and this has major industrial implications. This study aimed to isolate LAB strains, produce dextran, purify and characterize. Dextran's antioxidant activity and anti-inflammatory properties were investigated. Methods: The production of dextran was studied using mucoidy, ethanol precipitation and spectrophotometric methods. Dextran precipitation and purification by gel filtration Chromatography using Sephadex G-100 were performed. Characterization using HPLC analysis, FT-IR and FE-SEM for purified dextran was also performed, along with antioxidant and anti-inflammatory activity were studied. Results: The current study showed that the purified biopolymer is a dextran with a smooth nano-spherical surface with different sizes, and the highest capacity of purified dextrin was in removing the free radicals OH •− compared to other radicals. Results indicated that the anti-inflammatory efficacy of 37 % was for purified dextran. Conclusion: The highest concentration of purified dextran from Lactococcus lactis ssp. cremoris has a smooth, nano-spherical surface with different sizes. Antioxidant activity of purified dextran showed that the highest capacity on the OH •− among other radicals that exhibited slight scavenging activity on DPPH and O2•− radicals with rates of 26.67, 20.33 and 12.00 %, respectively. The result also showed that 37 % of the anti-inflammatory efficacy was for purified dextran.