牦牛酸乳分离植物乳杆菌YS1发酵豆奶的体外自由基清除能力研究  

The Free Radical Scavenging Ability in Vitro of Lactobacillus Plantarum YS1 from Yak Yogurt Fermented Soy Milk

作　　者：孙鑫 张宇 张静 Sun Xin;Zhang Yu;Zhang Jing(Environment and Quality Inspection College,Chongqing Chemical Industry Vocational College,Chongqing 401228,China)

机构地区：[1]重庆化工职业学院环境与质量检测学院,重庆401228

出　　处：《现代食品》2020年第8期215-218,共4页Modern Food

基　　金：重庆市大学生创新创业训练计划项目(编号:201914315026)。

摘　　要：本文对一株分离于自然发酵牦牛酸乳的乳酸菌(植物乳杆菌YS1)进行体外自由基清除能力的检测。研究采用体外清除DPPH自由基(1,1-二苯基-2-三硝基苯肼自由基)、ABTS自由基(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基)、羟基自由基和超氧阴离子的实验方法进行检测。实验结果显示植物乳杆菌YS1发酵豆奶的DPPH自由基、ABTS自由基、羟基自由基和超氧阴离子的清除能力均强于常用商业用保加利亚乳杆菌发酵的豆奶,且两种乳酸菌发酵豆奶的自由基清除能力都优于未发酵的豆浆。This study examined the free radical scavenging ability in vitro of a lactic acid bacterium(Lactobacillus plantarum YS1) isolated from naturally fermented yak yogurt. In the study, DPPH free radicals(1,1-diphenyl-2-trinitrophenylhydrazine free radical) and ABTS free radicals(2,2-diaza-bis(3-ethyl-benzothiazole-6)-Sulfonic acid) diammonium salt radical), hydroxyl radical and superoxide anion were tested. The experimental results showed that the Lactobacillus plantarum YS1 fermented soy milk had higher scavenging ability of DPPH free radicals, ABTS free radicals, hydroxyl free radicals, and superoxide anions than those of commonly used commercial Lactobacillus bulgaricus fermented soy milk, and the free radical scavenging ability of two types of lactic acid bacteria fermented soy milk better than unfermented soy milk.

关 键 词：植物乳杆菌YS1 抗氧化 自由基 牦牛酸乳 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]