Antioxidative activity of lactic acid bacteria in yogurt
Antioxidative activity of lactic acid bacteria in yogurt
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DOI：
10.5897/ajmr11.997
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发表时间：
2011-12
影响因子：
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通讯作者：
Shuwen Zhang;Lu Liu;Yanling Su;Hongjuan Li;Qi Sun;X. Liang;J. Lv
中科院分区：
文献类型：
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作者：
Shuwen Zhang;Lu Liu;Yanling Su;Hongjuan Li;Qi Sun;X. Liang;J. Lv
研究了干酪乳杆菌（Lactobacillus casei subsp.casei）SY 13和德氏乳杆菌（Lactobacillus delbrueckii subsp.通过各种抗氧化剂测定来评价从传统酸奶中分离的保加利亚乳杆菌LJJ。结果表明，两株乳杆菌具有较好的抗氧化能力，对亚油酸过氧化的抑制率分别为62.95%和66.16%。无细胞提取物具有良好的清除超氧阴离子和羟自由基的活性。完整细胞对1，1-二苯基-2-苦肼基（DPPH）自由基的清除能力和螯合亚铁离子的能力均上级无细胞提取物。最高还原活性相当于305和294 μM L-半胱氨酸。本研究表明，这两株菌是高抗氧化细菌。乳酸菌的抗氧化特性在乳品工业中具有重要的应用价值。它们可以通过提供抗氧化剂的膳食来源而有益地影响消费者。关键词：乳酸菌，活性氧，抗氧化。
The antioxidative effect of intact cells and cell-free extract of Lactobacillus casei subsp.casei SY13 and Lactobacillus delbrueckii subsp. bulgaricus LJJ, isolated from the traditional yogurt, was evaluated by various antioxidant assays. The results showed that two Lactobacillus strains had good antioxidant capacity, inhibiting the peroxidation of linoleic acid by 62.95% and 66.16%. The cell-free extract showed excellent scavenging superoxide anion and hydroxyl radicals activity. The intact cells on 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging ability and chelating ferrous ion capacity were superior to cell-free extract. The highest reducing activity was equivalent to 305 and 294 μM L-cysteine. This study suggests that two strains are high antioxidative bacterial strains. Antioxidative property of lactobacilli would be useful in the dairy manufacturing industry. They could beneficially affect the consumer by providing dietary source of antioxidants. Key words: Lactobacillus, reactive oxygen species, antioxidative.