Microorganisms: A Potential Source of Bioactive Molecules for Antioxidant Applications

Area of Science:

• Microbiology
• Biochemistry
• Biotechnology

Background:

• Oxidative stress, caused by excess free radicals, damages cells through lipid peroxidation, protein denaturation, and DNA damage.
• Antioxidants neutralize free radicals, mitigating cellular damage and improving cell viability.
• While plants are traditional antioxidant sources, microorganisms offer advantages like rapid growth and production of non-toxic, biodegradable compounds.

Purpose of the Study:

• To review the current research on antioxidant activities of various microorganisms.
• To highlight diverse antioxidant compounds produced by microbes, including carotenoids, polyphenols, vitamins, and sterols.
• To emphasize the mechanisms and signaling pathways employed by microbial antioxidants in scavenging Reactive Oxygen Species (ROS).

Main Methods:

• Literature review of scientific research on microbial antioxidants.
• Analysis of studies detailing antioxidant compound production by actinomycetes, bacteria, fungi, protozoa, microalgae, and yeast.
• Examination of research on the mechanisms of ROS scavenging by microbial-derived antioxidants.

Main Results:

• Microorganisms produce a wide array of antioxidant compounds like carotenoids, polyphenols, vitamins, and sterols.
• Microbial antioxidants are effective in scavenging free radicals and reducing oxidative stress.
• These antioxidants offer advantages over synthetic counterparts, being non-toxic, non-carcinogenic, and biodegradable.

Conclusions:

• Microorganisms represent a valuable and sustainable source for novel antioxidant compounds.
• Understanding the mechanisms of microbial antioxidants is crucial for developing new therapeutic and industrial applications.
• Further research into less-investigated microbial antioxidants and their ROS scavenging pathways is warranted.