酸奶中高抗氧化活性乳酸菌的筛选及性能研究

Screening and Performance Study of Lactic Acid Bacteria Possessing High Antioxidant Activity from Yogurt

从三元酸牛奶和伊利全脂调味酸牛乳样品中分别分离筛选出乳酸菌菌株B_2和C_(12),采用革兰氏染色法观察其形态,并用过氧化氢酶对其鉴定,考察了两菌株的自由基清除能力、抗脂质过氧化性能和亚铁离子螯合能力.实验结果表明,浓度为108 mL^(-1)的菌悬液清除羟自由基能力强于同体积的浓度为1mmo1/L抗坏血酸;B_2和C_(12)对二苯基苦基苯肼自由基清除率分别为21.51%和22.35%,对超氧阴离子自由基清除率分别为24.86%和27.07%;抗脂质过氧化力分别为20.11%和19.8%,对亚铁离子的螯合能力强于蒙牛原味酸牛奶对照普通菌株A_4.

The Lactic acid bacteria were isolated and screened from sanyuan yogurt and yili whole milk yogurt, and strains of B2 and C12 were obtained respectively.The morphology was observed with gram staining method and the identification was performed by hydrogen peroxide enzyme.Free radical scavenging ability, anti-lipid peroxidation and the ferrous ion chelating power of the two strains were explored respectively.The experimental results indicate that the same volume of 108 mL-1 bacterial suspension shows higher hydroxyl radical scavenging ability than 1mmo1/L Vc.For B2 and C12, 1,1-diphenyl-2-picryhydrazyl（DPPH） radical scavenging rate are 21.51% and 22.35%, superoxide anion radical scavenging rate are 24.86% and 27.07% respectively, and superoxide anion radical scavenging rate are 24.86% and 27.07%, anti-lipid peroxidation ability are 20.11% and 19.8%.The chelating power of strains of B2 and C12 for ferrous ion is stronger than contrasted strain A4, which comes from mengniu pure yogurt.