摘要
为筛选出抗氧化活性较高的乳酸菌菌株,对彝族酸菜汁中筛选出的40株乳酸菌进行还原力、自由基清除能力、过氧化氢耐受性及通过人体胃肠道能力分析。结果表明:菌株LBS8、MRS5、MC6、SL1的还原力大于100μmol/L,羟自由基与DPPH的清除能力大于30%,超氧阴离子自由基清除能力大于70%,且能耐受1 mmol/L H_(2)O_(2)、0.5%胆盐浓度的环境,在pH 2和pH 3的环境中培养180 min后活菌数均大于6 log CFU/mL,在人工胃液和肠液中生长状况良好。利用16S rRNA对4株抗氧化活性高且胃肠道耐受能力强的菌株进行分子生物学鉴定,LBS8与MRS5为植物乳杆菌,MC6为副植物乳杆菌,SL1为副干酪乳杆菌,为乳酸菌益生菌剂的开发提供了基础数据。
In order to screen out lactic acid bacteria strains with high antioxidant activity,40 strains of lactic acid bacteria screened from Yi pickle juice are analyzed for their reducing power,free radical scavenging ability,hydrogen peroxide tolerance and human gastrointestinal ability.The results show that the reducing power of the strains LBS8,MRS5,MC6 and SL1 is more than 100μmol/L,the scavenging ability of hydroxyl radical and DPPH is more than 30%,the scavenging ability of superoxide anion radical is more than 70%,and the strains could tolerate 1 mmol/L H_(2)O_(2) and 0.5% bile salt concentration.The number of viable bacteria is more than 6 log CFU/mL after 180 min culture at pH 2 and pH 3,and they grow well in artificial gastric fluid and intestinal fluid.LBS8 and MRS5 are Lactobacillus plantarum,MC6 is Lactobacillus paracasei,and SL1 is Lactobacillus paracasei,which has provided basic data for the development of probiotics for lactic acid bacteria.
作者
许强
袁乐梅
唐雪梅
边名鸿
XU Qiang;YUAN Le-mei;TANG Xue-mei;BIAN Ming-hong(Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China;School of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China)
出处
《中国调味品》
CAS
北大核心
2021年第8期60-64,共5页
China Condiment
基金
固态发酵资源利用四川省重点实验室项目(2019GTJ013)
川菜发展研究中心项目(CC19Z21)。
关键词
乳酸菌
筛选
抗氧化
益生特性
lactic acid bacteria
screening
antioxidation
probiotic characteristics
