富锌酵母菌发酵液体外抗氧化作用

Antioxidation of the zinc-enriched yeast fermentation broth in vitro

为探讨富锌酵母菌发酵液体外抗氧化作用,在体外模拟抗氧化系统的基础上,测定了2种pH发酵液对超氧阴离子自由基、羟自由基、DPPH自由基的清除能力及对铁氰化钾高价铁的还原能力。结果,与空白对照组比较,pH3.6发酵液对超氧阴离子自由基、羟自由基、DPPH自由基清除率最高分别到达76.8%(P<0.01)、24.1%(P<0.01)、88.4%(P<0.01),对高价铁相对还原力最高达31.4%(P<0.05);pH6.5发酵液对超氧阴离子自由基、羟自由基、DPPH自由基清除率最高分别达到79.4%(P<0.01)、37.2%(P<0.01)、81.0%(P<0.01),对高价铁相对还原力最高达30.81%(P<0.05);2种pH发酵液之间抗氧化作用无显著差异性(P<0.05)。结果表明,富锌酵母菌其发酵液均具有一定的体外抗氧化作用,并与其稀释度有关。

To investigate in vitro antioxidation of the zinc-enriched yeast fermentation broth, the scavenging capacity of the superoxide anion,hydroxy free radical,DPPH free radical and reducing capacity of fermentation broth by pH3.6 and pH6.5 were detected on the basis of establishing re- spectively related in vitro antioxidant system. The results compared with the control group were that pH3. 6 zinc-enriched yeast fermentation broth can scavenge superoxide anion radical by 76.8%（P〈0.01） ,hydroxyl radical by 24. 1%（P〈0.01） and DPPH radical by 88.4% （P〈0.01） and the reducing capacity to Fe3＋ was 31.4% （P〈0.05）; pH6.5 zinc-enriched yeast fermentation broth can scavenge superoxide anion radical by 79. 4% （P〈0. 01）, hydroxyl radical by 37.2%（P〈20.01） and DPPH radical by 81.0% （P〈0.01） and the reducing capacity to Fe^3＋ was 30.81% （P〈0.01）. Antioxidant effect between the two pH fermentation broth had no significant difference （P〈0.05）. It was showed that Zinc-enriched yeast fermentation broth had certain in vitro antioxidant effects and its antioxidant capacity was related to its dilution.