抗氧化活性乳酸菌的筛选

Screening of High Antioxidative Probiotics

为得到高抗氧化性功能的益生乳酸菌,从四川、新疆等地自然发酵泡菜样品中筛选得到8株具有良好过氧化氢耐受性的菌株,通过无菌体细胞发酵液和完整细胞菌悬液的清除DPPH自由基、清除O2-·自由基、抗脂质过氧化能力以及GSH-Px活性试验,发现5株具有较高的体外抗氧化活性的乳酸菌。通过酵母细胞存活模型试验进一步筛选,得到对酵母细胞保护作用较强的AR247、AR281和AR308,其无菌体细胞发酵液加入后,酵母存活率提高为原来的3~4倍。经16S r DNA鉴定其分别为短乳杆菌、短乳杆菌和植物乳杆菌。

To obtain a high antioxidative probiotics, 8 strains with hydrogen peroxide tolerance were screened from natural fermentation kimchi, bean paste and milk. 5 strains which have higher antioxidant activities in vitro were obtained by analyzing the sterile broth and complete cell bacteria suspension of these 8 strains in scavenging DPPH radicals and O2-· radicals, and detecting anti-lipid peroxidation and activity of GSH-Px. Strain AR247, AR281 and AR308 with stronger protection were obtained by yeast cells survival model. The survival is three to four times than before when the sterile broth was added. They were identified as Lactobacillus breris, Lactobacillus breris and Lactobacillus plantarum via 16 S r DNA identification.