新疆传统乳品中乳酸菌的抗氧化能力

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食品与发酵工业 ›› 2015, Vol. 41 ›› Issue (1) : 55.

新疆传统乳品中乳酸菌的抗氧化能力

蒋琰洁,李宝坤,李开雄,卢士玲,王庆玲,蒋彩虹,樊哲新,朱敏

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Study on antioxidant capacity of Lacobacillus from traditional dairy food in Xinjiang

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摘要

实验用菌为从新疆传统乳制品酸奶和干酪中分离出的7株乳酸菌,分别是乳酸片球菌(Pediococcus acidilactici)1株、植物乳杆菌(Lactobacillus plantarum)3株、耐久肠球菌(Enterococcus durans)1株、魏斯氏菌(Weissella cibaria)1株和面包乳杆菌(Lactobacillus panis)1株.对其清除DPPH自由基、超氧阴离子自由基、羟自由基、还原能力以及亚铁离子螯合能力进行了研究.结果表明:7株乳酸菌具有不同的抗氧化能力,其中植物乳杆菌亚铁离子螯合能力最强,乳酸片球菌超氧阴离子自由基清除能力相对较高,魏斯氏菌的DPPH自由基清除能力较强,面包乳杆菌的羟自由基清除能力和还原能力最强.

Abstract

In this study,7 strains of Lactobacillus respectively identified as Pediococcus acidilactici,Lactobacillus plantarum,Enterococcus durans,Enterococcus durans and Lactobacillus panis were purified from yogurt and cheese in Xinjiang.Their scavenging activities against DPPH and superoxide anion and their capacities of reducing and chelating Fe2+ were studied.The results showed that different lactic acid bacteria had different antioxidant activity.Lactobacillus plantarum had the highest Fe2+ chelating ability,while Pediococcus acidilactici had higher superoxide anion scavenging activity.In addition,Weissella cibaria had higher DPPH radical scavenging activity.Moreover,Lactobacillus panis had the highest hydroxyl radical scavenging activity and reducing power.

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蒋琰洁,李宝坤,李开雄,卢士玲,王庆玲,蒋彩虹,樊哲新,朱敏. 新疆传统乳品中乳酸菌的抗氧化能力[J]. 食品与发酵工业, 2015, 41(1): 55

Study on antioxidant capacity of Lacobacillus from traditional dairy food in Xinjiang[J]. Food and Fermentation Industries, 2015, 41(1): 55

基金

国家自然基金青年项目(31201395)新疆蒙古族传统发酵乳制品非发酵剂乳酸菌多样性及群落结构的研究
兵团博士资金专项(2014BB005)新疆传统奶酪中非发酵剂乳酸菌作用机制研究
石河子大学高层次人才启动项目(RCZX201223)传统发酵乳制品中增香型益生菌筛选及其功能
国家自然基金地区项目(31460007)新疆传统发酵乳制品中酵母菌多样性及益生特性的研究
国家自然基金地区项目(30960001)新疆阿勒泰地区哈萨克族自然发酵乳制品乳酸菌种质资源评价及分子多态性研