JIN Da, YU Shang-fu, LI Bai-liang, LU Jing-jing, ZHAN Meng, ZHAO Li, HUO Gui-cheng. Study on antioxidant capabilities and antibiotic resistance of Lactobacillus plantarum[J]. Science and Technology of Food Industry, 2017, (24): 104-108. DOI: 10.13386/j.issn1002-0306.2017.24.021
Citation: JIN Da, YU Shang-fu, LI Bai-liang, LU Jing-jing, ZHAN Meng, ZHAO Li, HUO Gui-cheng. Study on antioxidant capabilities and antibiotic resistance of Lactobacillus plantarum[J]. Science and Technology of Food Industry, 2017, (24): 104-108. DOI: 10.13386/j.issn1002-0306.2017.24.021

Study on antioxidant capabilities and antibiotic resistance of Lactobacillus plantarum

  • Objective: It was evaluated that the antioxidant capacity of Lactobacillus plantarum KLDS 1.0386 strains in vitro and the antibiotic sensitivity of KLDS 1.0386 to 10 kinds of antibiotics. Methods: The antioxidant capabilities of KLDS 1.0386 in vitro were evaluated through survival efficacy under oxidative stress, DPPH free radical-scavenging activity, hydroxyl radicalscavenging activity, lipid peroxidation inhibition capacity, reducing activity, superoxide anion radical-scavenging activity, and Fe2+-chelating ability. The antibiotic sensitivity were evaluated through monobactams, carbopenems, glycopeptides, aminoglycosides, macrolides, lincosamides and amphenicols.Results: The antioxidant capabilities of cell suspension were better relative to cell-free extracts and fermented supernatant. KLDS 1.0386 was sensitive to ampicillin, penicillin, imipenem, gentamicin, erythromycin and tetracycline and was resistant to vancomycin, kanamycin, clindamycin and chloramphenicol.Concluton: L.plantarum KLDS 1.0386 had potential antioxidant capabilities and antibiotic resistance.
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