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

Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity

摘要: 将采自西藏及川西青藏高原的10份自然发酵牦牛酸奶样品中分离纯化得到15株乳酸菌作为研究对象,通过H2O2的耐受实验、清除超氧自由基（O-2·）实验、螯合Fe2+实验、抗脂质过氧化实验和DPPH自由基清除实验进行抗氧化活性的研究。研究结果表明:这15株乳酸菌的抗氧化能力存在较大差异;其中La3、La10和La11这三株乳酸菌的抗氧化活性远高于其他菌株,有进一步研究的价值。

Abstract: The 15 strains of Lactobacillus were purified from the 10 samples from yak yogurt made in Tibet and western Sichuan of Tibetan Plateau. The antioxidant capacities of these strains were tested by H 2 O 2 tolerance experiments, scavenging rates against superoxide radicals ( O- 2 ·) , Fe2 +chelating experiments, anti- lipid peroxidation and scavenging rates of DPPH free radicals.The results showed that the antioxidant capabilities of the 15 strains of lactobacillus were quite different.Moreover, La3, La10 and La11 strains all demonstrated the better potent activity on antioxidant capacity than others.