如皋长寿村人群肠道抗氧化乳酸菌筛选

刘冬; 黄玉军; 顾瑞霞; 苏万业

doi:10.13386/j.issn1002-0306.2014.05.086

如皋长寿村人群肠道抗氧化乳酸菌筛选

江苏省乳品生物技术与安全控制重点实验室
扬州大学食品科学与工程学院

基金项目:

江苏高校优势学科建设工程资助项目；国家科技支撑计划项目(2013BAD18B12)；江苏省科技支撑项目(BE2011383)；江苏省高校自然科学研究重大项目(12KJA550003)；

详细信息

作者简介:
刘冬 (1989-) , 男, 硕士研究生, 研究方向:功能性乳酸菌筛选及应用。;

中图分类号: TS201.3
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出版历程
- 收稿日期: 2013-08-08

Screening of antioxidative lactic acid bacteria from the intestinal tract of the longevity village people of Rugao

Jiangsu Province Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University

摘要

摘要: 为获得能应用于功能性食品的高抗氧化性能乳酸菌,测定了30株分离自江苏如皋长寿村人群肠道中的乳酸菌发酵液清除自由基能力和还原能力,并对初步获得的4株抗氧化性能较好的菌株发酵不同组分清除自由基能力、还原能力及抗氧化酶活性进行了测定。结果表明:4株菌发酵液抗氧化性能不等同于其各组分抗氧化性能总和,且发酵上清液抗氧化性能显著高于其菌体和胞内提取物。获得综合抗氧化性能较好的2株菌L10和L13,两株菌发酵上清液对羟自由基清除率分别为56.4%和64.8%,对DPPH自由基清除率分别为51.8%和53.5%;两株菌发酵上清液还原活性A700nm分别为2.523和2.540;两株菌发酵上清液T-SOD活性分别为32.802U/mL和33.825U/mL,GSH-Px活性分别为37.273U/mL和45.012U/mL。两株菌经鉴定分别为发酵乳杆菌和干酪乳杆菌。
- 乳酸菌 /
- 抗氧化 /
- 人群肠道
Abstract: This study was undertaken to obtain lactic acid bacteria with high antioxidant properties which could be applied in functional foods.The radical scavenging capacity and reducing power of fermentation broth of 30 LAB isolated from the intestinal tract of the longevity village people of Jiangsu Rugao were studied, and the radical scavenging capacity, reducing power and antioxidant enzyme activities of different components of 4 strains with high antioxidant activity that were picked out through preliminary screening were also tested. The results showed that the antioxidant properties of fermentation broth of 4 strains were not equivalent to the sum of its each component, and antioxidant properties of fermentation supernatant was significantly higher than the cells and intracellular extracts.Finally, two strains L10 and L13 with high antioxidant activity were picked out. The hydroxyl radical scavenging activity of fermentation supernatants of L10 and L13 were 56.4% and 64.8%, respectively.While the DPPH radical scavenging activity were 51.8% and 53.5%, respectively. The reducing power of fermentation supernatants of L10 and L13 were 2.523 and 2.540, respectively. The T- SOD activity were 32.802U /mL and33.825U /mL, respectively.While the GSH- Px activity were 37.273U /mL and 45.012U /mL, respectively.L10 and L13were identified as Lactobacillus fermentum and Lactobacillus casei, respectively.
- lactic acid bacteria /
- antioxidant /
- human intestinal tract

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