Please wait a minute...
Food and Fermentation Industries    2019, Vol. 45 Issue (23) : 55-59     DOI: 10.13995/j.cnki.11-1802/ts.021708
Optimization of fermentation conditions and antioxidant activities of exopolysaccharide from Bifidobacterium lactis Bb12®
XIE Ying1,2,3,4*, CAI Guolin2,3,4, LIU Yifan2,3,4, LU Jian2,3,4
1 (College of Biology and Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China)
2 (Key Laboratory of Industrial Biotechnology, Ministry of Education (Jiangnan University), Wuxi 214122, China)
3 (School of Biotechnology, Jiangnan University, Wuxi 214122, China)
4 (National Engineering Laboratory for Cereal Fermentation Technology (Jiangnan University), Wuxi 214122, China)
Download: PDF(2610 KB)   HTML  
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  The purpose of this study was to enhance exopolysaccharide (EPS) yield from Bifidobacterium lactis BB12® (BB12) and to determine the antioxidant activity of EPS. Single factor experiment was used to analyze the effects of initial pH, temperature and time on the yield of EPS. Subsequently, the fermentation parameters were further improved using response surface methodology. The antioxidant activity was determined by ferric reducing power of EPS, and the -OH and -O2 scavenging rate. The results showed that initial pH of 8, temperature of 37 ℃, and incubation time of 101 h was the optimum processing condition for producing EPS. Finally, the yield of EPS reached 131.6±0.82 mg/L. In addition, the reducing ability of EPS was further evaluated using in vitro antioxidant test, which IC50 -OH and -O2 was lower than that of Vc. Our research provided a reliable theoretical basis for the EPS commercial scale production using BB12, as well as foundations of understanding for antioxidant mechanism.
Keywords Bifidobacterium BB12®      exopolysaccharide      radical scavenging      antioxidant activity     
Issue Date: 11 February 2020
URL:     OR
[1] SHANG N, XU R, LI P, et al. Structure characterization of an exopolysaccharide produced by Bifidobacterium animalis RH[J]. Carbohydrate Polymers, 2013, 91(1): 128-134.
[2] 赵建云, 左芳雷,肖满,等. 双歧杆菌耐氧性研究及其应用[J]. 食品与发酵工业, 2010, 36(12): 15-19.
[3] 王猛, 熊江,张玲,等. 动物双歧杆菌乳亚种BZ11的耐氧驯化及降胆固醇性能的研究[J]. 食品与发酵工业, 2016, 42(3): 1-7.
[4] FREITAS F, ALVES V D, REIS M A. Advances in bacterial exopolysaccharides: From production to biotechnological applications[J]. Trends Biotechnol, 2011, 29(8): 388-398.
[5] 白少峰, 陈华海,王欣,等. 双歧杆菌胞外多糖研究进展[J]. 中国微生态学杂志, 2017, 29(10): 1 207-1 211;1 218.
[6] XU R, SHEN Q, DING X, et al. Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis, RH [J]. European Food Research & Technology, 2011, 232(2):231-240.
[7] 蔡国林, 刘逸凡,李晓敏,等. 解淀粉芽孢杆菌胞外多糖对乳酸菌生长及代谢的调控作用[J]. 食品与发酵工业, 2019, 45(10): 16-21.
[8] HIDALGO C C, LAPEZ P, GUEIMONDE M, et al. Immune modulation capability of exopolysaccharides synthesised by lactic acid bacteria and bifidobacteria[J]. Probiotics & Antimicrobial Proteins, 2012, 4(4):227-237.
[9] WU M H, PAN T M, WU Y J, et al. Exopolysaccharide activities from probiotic bifidobacterium: Immunomodulatory effects (on J774A.1 macrophages) and antimicrobial properties [J]. International Journal of Food Microbiology, 2010, 144(1): 104-110.
[10] LI W, TANG W, JI J, et al. Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1[J]. Carbohydrate Research, 2015, 411:6-14.
[11] WANG K, LI W, RUI X, et al. Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810[J]. International Journal of Biological Macromolecules, 2014, 63:133-139.
[12] RUSSELL D A, ROSS R P, GF, et al. Metabolic activities and probiotic potential of bifidobacterial[J]. Int J Food Microbiol, 2011, 149(1): 88-105.
[13] 陈钧辉. 生物化学实验[M]. 北京:科学出版社, 2015.
[14] WANG S L, LIU K C, LIANG T W, et al. In vitro antioxidant activity of liquor and semi-purified fractions from squid pen biowaste by Serratia ureilytica TKU013[J]. Food Chem, 2010, 119: 1 380-1 385.
[15] YANG H, DENG J, YUAN Y, et al. Two novel exopolysaccharides from Bacillus amyloliquefaciens C-1: antioxidation and effect on oxidative stress[J]. Current Microbiology, 2015, 70(2): 298-306.
[16] 刘逸凡, 蔡国林,李晓敏,等. 丁酸梭菌的筛选及其胞外多糖抗氧化性的研究[J]. 食品与发酵工业, 2019, 45(5): 25-30.
[17] 袁建锋, 蔡恒,单咸旸,等. 一株芽孢杆菌胞外多糖的分离纯化及其抗氧化性测定[J]. 微生物学通报, 2009, 36(10): 1 466-1 470.
[18] 许冰. 一株芽孢杆菌胞外多糖的抗氧化性研究[J]. 中国酿造, 2010(8): 75-76.
[19] LIANG T W, TSENG S C, WANG S L. Production and characterization of antioxidant properties of exopolysaccharide(s) from Peanibacillus mucilaginosus TKU032[J]. Marine Drugs, 2016, 14(40): 1-12.
[1] ZHANG Tao, DENG Si, CHEN Yanhong, DU Xiping. Antioxidant activity and synergistic effect of astaxanthin and β-carotene[J]. Food and Fermentation Industries, 2021, 47(9): 8-15.
[2] FENG Yanyu, ZANG Yanqing. Study on the antioxidant activity of total flavonoids from three wheat brans in vitro[J]. Food and Fermentation Industries, 2021, 47(9): 16-24.
[3] YU Xiangying, CHEN Xiaochun, LI Yuting, LI Lin. Chemical composition of volatile oil from Citri retriculatae pericarpium and its antioxidant activity analysis[J]. Food and Fermentation Industries, 2021, 47(9): 245-252.
[4] NIU Nana, SHA Ruyi, YANG Chenming, WANG Zhenzhen, RU Yuting, DAI Jing, HAN Honggeng, ZHANG Liming, MAO Jianwei. The effect of pretreatment on functional components and antioxidant activity of black garlic[J]. Food and Fermentation Industries, 2021, 47(8): 67-75.
[5] GU Xin, GAO Tao, LIU Mengya, CONG Zhihui, ZHANG Chengya, XIAO Leyan, LI Di, HU Jingtao. Optimization of extraction technology,structure analysis and antioxidant activity of polysaccharides from Liangping pomelo peel[J]. Food and Fermentation Industries, 2021, 47(7): 137-145.
[6] ZHAO Hao, SONG Jingjing, YU Jiajun, ZHANG Xiaomeng, ZHANG Fengjie, LI Tao, WU Yun, XUE Jie. Differences and correlation analysis of polyphenols and antioxidant activity in different wines regions[J]. Food and Fermentation Industries, 2021, 47(6): 84-91.
[7] ZHANG Yao, ZHANG Lu, LIU Jun, TU Zongcai. Preparation and antitumor activity of peptides from Mylopharyngodon piceus muscle[J]. Food and Fermentation Industries, 2021, 47(5): 35-42.
[8] KUANG Wenling, LI Jia, HAN Lin, JIANG Yongbo, QIU Linglan, WANG Kaituo, WANG Min. Analysis of the main water-soluble components of lemon juice and its effect on palmitic acid-induced oxidative damage in L-02 hepatocyte[J]. Food and Fermentation Industries, 2021, 47(5): 43-47.
[9] DENG Yongping, CHE Xin, AI Ruibo, LIU Xiaolan, XIN Jiaying, WANG Xiaojie. Identification, antioxidant and stability of carotenoids from a GRAS fungus Neurospora sitophila[J]. Food and Fermentation Industries, 2021, 47(4): 15-20.
[10] LU Juan, XIE Dongxue, HE Liuyang, WANG Yue, ZHENG Zhiyan. Purification, structure analysis and antioxidant activity of polysaccharides from Matricaria chamomilla L.[J]. Food and Fermentation Industries, 2021, 47(3): 72-78.
[11] XIE Sandu, CHEN Huiqing, ZHUANG Peirong, HONG Jiarong, YOU Lijie. Preparation of portable Ganoderma lucidum and white tea and its antioxidant activity[J]. Food and Fermentation Industries, 2021, 47(3): 135-142.
[12] PENG Songlin, PAN Chenglei, KANG Mengyao, LI Yixuan, ZHAO Ziyue, ZHENG Renbing, SHANG Yongbiao. Extraction, antioxidant activity and chemical stability of melanoidin extract from stewed roast duck[J]. Food and Fermentation Industries, 2021, 47(2): 22-29.
[13] JIANG Feifeng, TAN Xiaohui, HU Penggang, PAN Xuemei, YAN Jin. Optimization of ultrasonic-microwave extraction process of pomelo peel polysaccharide and analysis of monosaccharide composition, structure and antioxidant activity[J]. Food and Fermentation Industries, 2021, 47(2): 196-204.
[14] ZHANG Zhaoyun, ZHOU Qiping, GONG Qifu, ZHAO Baotang, SHANG Qi, ZHANG Zhihua, YANG Fumin. Optimization of extraction process of albumin from “Longli 1” seeds and determination of its antioxidant activity[J]. Food and Fermentation Industries, 2021, 47(2): 212-219.
[15] DONG Yining, LI Yu, HUANG Kaijun, JIA Sheng, SONG Zhiwen. Development and quality analysis of flavonoids-enriched low alcohol Chuzhou chrysanthemum-soaked liquor[J]. Food and Fermentation Industries, 2021, 47(2): 220-225.
Full text



Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd