新疆酸马奶中抗氧化益生乳酸菌的筛选  

Screening of antioxidative lactobacillus from Koumiss in Xinjiang

作　　者：车驰[1] 李海英[1] 姚新奎[1] 唐血梅[1] 董婷[1] 孟军[1] 祝春梅[1] 曾亚琦[1] 刘婷婷[1] 韩煜茹[1] 

机构地区：[1]新疆农业大学,新疆乌鲁木齐830052

出　　处：《食品工业科技》2012年第17期176-178,377,共4页Science and Technology of Food Industry

基　　金：国家农业部公益性行业专项(201003075);新疆维吾尔自治区科技重大专项(201130101)

摘　　要：目的:筛选出性状优良、具有抗氧化活性的乳酸菌菌株,为开发具有抗氧化活性的功能性食品提供理论依据。方法:通过菌株对H2O2的耐受能力实验、羟自由基清除实验、还原活性测定实验以及亚铁离子螯合能力测定实验,对28株乳酸菌活细胞体、无细胞提取物以及胞外分泌物的抗氧化能力进行测定。结果:两株益生乳酸菌S3、Y11具有较高的抗氧化能力,对实验所用的不同浓度过氧化氢具有一定的耐受能力;当添加样品量为1.5mL时,两株菌的活细胞体和无细胞提取物对羟自由基的清除率分别为38.1%和25.2%,52.3%和29.7%;两株菌均具有还原活性,A700nm值分别为2.272和3.083;两株菌对亚铁离子(Fe2+)的螯合率分别为36.62%和43.16%。结论:28株乳酸菌菌株的抗氧化能力存在差异,乳酸菌菌体内可能含有较多的起抗氧化作用的活性物质,并筛选出2株具有较强抗氧化能力的乳酸菌菌株。Objective： In order to provide theoretical evidences for developing functional food with antioxidative activity, lactobacillus strains with antioxidative activity were selected. Methods. The antioxidant capabilities of 28 lactobacillus strains of live cells, cell-free extracts and extracellular secretions were determined through H202 tolerance capability, scavenging capabilities of hydroxyl free radical, reducing activities and chelation abilities of ferrous ion.Results：S3 and Y11 displayed the excellent antioxidant capabilities among 28 lactobacillus strains.The two desired strains showed excellent tolerance in different concentration of H202 in culture media; Scavenging efficiencies of $3 and Y11 cell suspension and cell-free extracts were 38.1% ,25.2% and 52.3% ,29.？% for hydroxyl free radicals when addition level was 1.5mL;The two lactobacillus strains showed good reducing activities,the values of A700nm were 2.272 and 3.083 ; The percentage of chelating ferrous ion （ Fe2＋ ） capacity were 36.62% and 43.16%, respectively.Conclusion ：28 lactobacillus strains had different antioxidant capabilities. Antioxidative active substances might exist in lactobacillus live cells,and 2 lactobacillus strains with antioxidative activity were selected.

关 键 词：抗氧化 益生乳酸菌 筛选 还原能力 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]