高抗氧化乳酸菌的筛选鉴定  

Screening and identification of high antioxidant lactic acid bacteria

作　　者：刘珊春 赵欣[3] 李键[4] 张甫生[1] 张玉[1] 钟金锋[1] 索化夷[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715 [3]重庆第二师范学院重庆市功能性食品协同创新中心,重庆400067 [4]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品与发酵工业》2017年第8期59-66,共8页Food and Fermentation Industries

基　　金：国家公益性行业(农业)科研专项(201303085);重庆市社会民生科技创新专项(cstc2015shmszx80021);中央高校基本业务费项目(xdjk2016A018);重庆市特色食品工程技术研究中心能力提升项目(cstc2014ptgc8001);重庆市功能性食品协同创新中心建设项目(167001)

摘　　要：为了寻找天然的抗氧化剂,对18株乳酸菌的菌体细胞和无细胞提取物的DPPH自由基清除能力、羟自由基的清除能力、超氧阴离子自由基的清除能力、还原能力、抗脂质过氧化能力等5项抗氧化指标进行比较,并对高抗氧化活性的乳酸菌进行抗性筛选,鉴定出符合要求的菌株。结果表明:18株乳酸菌具有不同的抗氧化能力,编号为L4、L5、L8、L14、L18的菌株具有较高的抗氧化活性,其中,菌株L14抗人工胃液和胆盐的能力较强,有作为天然抗氧化剂的应用前景。结合生化特性鉴定和16S r DNA鉴定,确定其为类干酪乳杆菌类干酪亚种(Lactobacillus paracasei subsp.paracasei)。In order to obtain the natural antioxidant, intact cells and cell-free extracts of 18 lactic acid bacteria were evaluated based on their DPPH free radical scavenging ability, hydroxyl radical scavenging ability, superoxide anion radical scavenging ability, reducing capacity and inhibitory rate of lipid peroxidation. And the strains with high antioxidant activity were screened through resistance selection to obtain strains meet the requirements. The results showed that the 18 strains of lactic acid bacteria had different antioxidant capacities, and the strains L4, L5, L8, L14 and LIB had higher antioxidant activity. Among them, strain L14 had better tolerance for gastric acid and bile salts, which would have an application prospect as a natural antioxidant in the future. Strain L14 was identified as Lactoba- cillus paracasei subsp, paracasei by biochemical characterization and 16S rDNA identification.

关 键 词：乳酸菌 抗氧化活性 抗性 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]