皖北地区腌制菜中具高抗氧化能力乳酸菌的筛选

Screening of High Antioxidant Lactic Acid Bacteria from Preserved Vegetables in Northern Anhui Province

以羟自由基清除率、DPPH自由基清除率、还原能力的测定、螯合亚铁离子能力的测定为体外抗氧化能力评价指标,从皖北地区不同腌制菜中分离出20株乳酸菌,比较其菌体细胞和无细胞提取物的抗氧化活性。结果表明,不同乳酸菌的抗氧化能力存在差异,菌体细胞DPPH自由基清除率比无细胞提取物的强,而羟自由基清除能力和螯合亚铁离子能力两者相差不大,无细胞提取物的还原能力相对于菌体的还原能力更强。总体上,菌株7-1的抗氧化能力较好。其中,菌株7-1,3-3,A-1的菌体细胞抗氧化能力强,菌株3-1,3-5,10-1的无细胞提取物抗氧化能力强。研究为后续乳酸菌抗氧化方面的应用研究提供优良的菌种资源。

In this experiment,twenty strains of lactic acid bacteria were isolated from different preserved vegetables in northern anhui,provincehydroxyl radical scavenging rate,DPPH·scavenging rate,determination of reduction capacity,and determination of chelating ferrous ion capacity were used as in vitro antioxidant capacity evaluation indexes.The results showed that the antioxidant capacity of different lactic acid bacteria was different.The DPPH·scavenging rate of somatic cells was stronger than that of non-cell extracts.However,there was little difference between hydroxyl radical scavenging ability and ferrous chelation ability.The reduction ability of cell-free extract was stronger than that of bacteria.In general,the antioxidant capacity of strain 7-1 was better.Bacterial strains 7-1,3-3 and a-1 had strong antioxidant capacity.The non-cell extracts of strain 3-1,3-5,10-1 had strong antioxidant capacity.This study provided an excellent strain resource for the subsequent application research on the anti-oxidation of lactic acid bacteria.