自然发酵泡菜中高体外抗氧化活性乳酸菌的筛选及其对模拟胃肠道环境的耐受性  

Screening of High Antioxidant Activity Lactic Acid Bacteria in Traditional Fermented Pickles and Its Tolerance to Simulated Gastrointestinal Environments

作　　者：王帅 贺羽[1,2] 贺斌[3] WANG Shuai;HE Yu;HE Bin(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221018,China;Zaozhuang Environmental Monitoring Station of Environmental Protection Bureau of Shandong,Zaozhuang 277100,China)

机构地区：[1]徐州工程学院食品(生物)工程学院,江苏徐州221018 [2]徐州工程学院,江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018 [3]山东省枣庄市市中区环保局环境监测站,山东枣庄277100

出　　处：《食品工业科技》2019年第22期93-97,103,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(31701566);江苏省高校自然科学基金面上项目(18KJB550011);徐州工程学院校级科研项目(XKY2017124,XKY2018248);徐州工程学院2018年大学生创新创业训练计划项目(XCX2018032)

摘　　要：本研究以自然发酵泡菜为原料,通过氧化氢法初筛,基于自由基清除率和还原能力的复筛,得到高抗氧化活性的菌株,并测定其对胃肠模拟环境的耐受性,利用16S rDNA基因的序列对其进行鉴定。结果表明,初筛得到的75株抗氧化菌株中有14株乳酸菌的DPPH自由基清除能力较强(清除率大于30%),结合羟基自由基清除率、还原活性及亚铁离子还原能力活性的监测,筛选得到2株(Kc 6和Kc 13)具有高抗氧化活性的乳酸菌菌株;2株菌在酸、胆盐、人工胃液和肠液中的存活率均超过了60%,具有较高的模拟胃肠环境耐受性。经鉴定2株菌均为植物乳杆菌(Lactobacillus plantarum)。该菌兼具抗氧化活性和环境耐受性的乳酸菌,能够为可定植体内的功能乳酸菌资源的开发提供新思路。Traditional fermented pickles were used as raw material,and the strains with high antioxidant activity were obtained by primary screening of hydrogen peroxide method,re-screening based on free radical scavenging rate and reducing capacity.The tolerance to the simulation environment based on gastrointestinal tract was determined.And the selected strains were identified by the sequence of 16S rDNA gene.The results showed that:14 LABs(Lactic acid bacteria strains)among 75 strains with antioxidant activities had higher DPPH radical scavenging activity(DPPH radical scavenging rate>30%).Finally,2 LABs(Kc 6 and Kc 13)were screened by monitoring the activity of OH·radical scavenging activity,reduction activation and ferrous ion reducing ability.The viability of the 2 LABs in acid,bile salt,artificial simulation of gastric and intestinal juice tests exceeded 60%.The 2 LABs were both identified as Lactobacillus plantarum.Lactic acid bacteria with both antioxidant activity and environmental tolerance could provide new ideas for the development of functional lactic acid bacteria resources with colonization strain in vivo.

关 键 词：乳酸菌 传统发酵泡菜 抗氧化活性 耐受性 模拟胃肠道耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]