青藏高原牦牛酸奶中具高抗氧化能力乳酸菌的筛选
Screening of lactic acid bacteria with high antioxidant capacity in Tibetan Plateau yak yogurt
查看参考文献22篇
文摘
|
研究了从青藏高原牦牛酸奶中分离的881株乳酸菌的H_2O_2耐受能力,从中筛选出了8株对H_2O_2具有较强耐受能力的乳酸菌,并对它们清除DPPH自由基、OH自由基、O_2~-自由基的能力以及T-AOC活性做了进一步研究。结果显示,乳酸菌对DPPH自由基的清除能力都是活细胞体高于无细胞提取物;而在对OH自由基、O_2~-自由基的清除和T-AOC活性上恰好相反。菌株BX62、XS40和XM5在对自由基的清除中表现突出,在菌体浓度为10~9 CFU/mL时,BX62的活细胞体对DPPH自由基的清除率最高(33.53%),其无细胞提取物对O_2~-自由基的清除率同样最高(48.85%)。而在乳酸菌无细胞提取物对OH自由基的清除中XS40表现最好(52.12%)。此外,3株乳酸菌都具有较强的T-AOC活性。经16S rRNA鉴定和系统进化分析,3株菌分别为Lactobacillus parplantarum BX62,Lactobacillus plantarum XM5和Pediococcus acidilactici XS40。本研究从青藏高原牦牛酸奶中筛选的3株乳酸菌的确具有高抗氧化活性,有作为天然抗氧化剂的应用前景。 |
其他语种文摘
|
The H_2O_2-resistant capacity of 881 strains which isolated from yak yoghurt in the Qinghai Tibet Plateau was introduced in this paper and 8 strains were screened out. It was also studied the scavenging abilities on DPPH radical,OH radical,O_2~- radical and total antioxidant capacity. The results showed that intact cells of lactic acid bactera scavenged the DPPH radical were more significantly than cell-free extracts while the opposite to clean up OH radical,O_2~- radical and total antioxidant capacity. According to the data,strains BX62,XS40 and XM5 had outstanding performance in the scavenging of free radicals. The intact cells of BX62 showed the highest ability to scavenge DPPH free radical(33.52%) at the concentration of 109 CFU/mL. Besides its cellfree extracts also had the best scavenging ability on O_2~- radical(48.85%). While the cell-free extracts of XS40 showed the highest ability to scavenge OH radical (52.12%). In addition,3 strains also had higher T-AOC activity. 3 strains screened out in this paper were Lactobacillus parplantarum BX62,Lactobacillus plantarum XM5,and Pediococcus acidilactici XS40 by 16S rRNA identification and phylogenetic analysis. In this study, 3 strains of lactic acid bacteria screened out from yak yogurt in the Qinghai Tibet Plateru really had high antioxidant activity,which would have an application prospect as a natural antioxidant in the future. |
来源
|
食品工业科技
,2016,37(8):201-205 【扩展库】
|
DOI
|
10.13386/j.issn1002-0306.2016.08.033
|
关键词
|
青藏高原
;
牦牛酸奶
;
自由基
;
乳酸菌
;
抗氧化能力
|
地址
|
1.
兰州大学生命科学学院, 草地农业生态系统国家重点实验室, 甘肃, 兰州, 730000
2.
兰州大学草地农业科技学院, 草地农业生态系统国家重点实验室, 甘肃, 兰州, 730020
|
语种
|
中文 |
文献类型
|
研究性论文 |
ISSN
|
1002-0306 |
学科
|
轻工业、手工业、生活服务业 |
基金
|
国家自然科学基金
;
兰州大学中央高校基本科研业务费专项基金
|
文献收藏号
|
CSCD:5696144
|
参考文献 共
22
共2页
|
1.
Kehrer J P. Free radicals as mediators of tissue injury and disease.
Crit Rev Toxicol,1993,23:21-48
|
被引
18
次
|
|
|
|
2.
Jacob R A. Nutrition,health and antioxidants.
Infirm,1994,5:1271-1275
|
被引
1
次
|
|
|
|
3.
田亚平.
自由基生命科学进展,1993:14-15
|
被引
4
次
|
|
|
|
4.
Korpela R. Lactobacillus rhamnosus GG shows antioxi dative properties in vascular endothelial cell culture.
Milchwimemchaft,1997:52503-52505
|
被引
1
次
|
|
|
|
5.
魏涛. 金属硫蛋白抗氧化及增强免疫作用的研究.
中国食品添加剂,2000(2):74-77
|
被引
3
次
|
|
|
|
6.
杨洁彬.
乳酸菌一生物学基础及应用,1996
|
被引
4
次
|
|
|
|
7.
Lin M Y. Antioxidative efect of intestinal bacteria bifidobacterium longum ATCC 15708 and LactobaciUus acidophilus ATCC 4356.
Digestive Diseases and Sciences,2000,45(8):617-1622
|
被引
2
次
|
|
|
|
8.
张丽.
传统发酵牦牛奶中益生乳杆菌筛选及其免疫调节功能研究,2011
|
被引
10
次
|
|
|
|
9.
丁武蓉.
青藏高原传统发酵牦牛奶中乳酸菌多样性及其益生功能研究,2014
|
被引
6
次
|
|
|
|
10.
郭兴华.
益生乳酸细菌-分子生物学及生物技术,2008
|
被引
4
次
|
|
|
|
11.
Zhang S W. Antioxidative activity of lactic acid bacteria in yogurt.
African Journal of Microbiology Research,2011,5(29):5194-5201
|
被引
6
次
|
|
|
|
12.
Liu w. Characterization and antioxidant activity of two low-molecular-weight polysaccharides purified from the fruiting bidies of Ganoderma lucidunm.
International Journal of Biological Macromolecules,2010,46:451-457
|
被引
23
次
|
|
|
|
13.
Amanatidou A. Superoxide dismutase plays an important role in thesurvival of Lactobacillus sake upon exposure to elevated oxygen.
Archives of Microbiology,2001,176(1):79-88
|
被引
10
次
|
|
|
|
14.
Poyart C. Contribution of Mn-cofactored superoxide dismutase(SodA) to the virulence of Streptococcus agalactiae.
Infection and Immunity,2001,69(8):5098-5106
|
被引
9
次
|
|
|
|
15.
张凤敏. 具抗氧化活性乳酸菌的筛选.
中国乳品工业,2007,35(2):4-7
|
被引
23
次
|
|
|
|
16.
刘天祎. 抗氧化活性乳酸菌的筛选.
食品科学,2011,31(9):125-129
|
被引
17
次
|
|
|
|
17.
Chen P. Screening for potential new probiotic based on probiotic properties and a-glucosidase inhibitory activity.
Food Control,2014,35(1):65-72
|
被引
15
次
|
|
|
|
18.
Lin M Y. Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356.
Digestiv eDiseases and Sciences,2000,45(8):1617-1622
|
被引
58
次
|
|
|
|
19.
Amanatidou A. Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations.
FFMS Microbiol Lett,2001,203(1):87-94
|
被引
19
次
|
|
|
|
20.
骞宇. 青藏高原自然发酵牦牛酸奶中乳酸菌的抗氧化能力的研究.
食品工业科技,2014,35(3):119-122
|
被引
8
次
|
|
|
|
|