乳酸菌抗氧化活性及其应用研究进展  

Advances in the Antioxidant Activities of Lactic Acid Bacteria and Their Applications

作　　者：赵佳 赵飞燕 沈馨 高广琦 孙志宏[1] ZHAO Jia;ZHAO Fei-yan;SHEN Xin;GAO Guang-qi;SUN Zhi-hong(Inner Mongolia Agricultural University,Key Laboratory of Dairy Biotechnology and Engineering of Ministry of Education,Key Laboratory of Dairy Processing,Ministry of Agriculture,Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia,Hohhot 010018)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,农业农村部奶制品加工重点实验室,内蒙古乳品生物技术与工程重点实验室,呼和浩特010018

出　　处：《生物技术通报》2023年第11期182-190,共9页Biotechnology Bulletin

基　　金：内蒙科技计划项目(2022YFSJ0017)。

摘　　要：乳酸菌作为一种天然的抗氧化剂,其抗氧化特性一直是研究热点之一。绝大多数乳酸菌为厌氧菌或兼性厌氧菌,一般适合生长于无氧或含氧量低的环境中,部分乳酸菌菌株由于自身含有高活性的抗氧化酶及氧化还原系统而具有良好的抗氧化特性。作为一种常见的发酵微生物,乳酸菌在食品生产中不仅具有改善风味的作用,其抗氧化作用对于延长食品的保藏期具有重要意义。同样,机体的氧化应激与许多生理、病理现象密切相关,大量研究已经证实乳酸菌在缓解相关疾病方面具有益生功能。本文对乳酸菌的氧化胁迫及其应答和防御机制、提高乳酸菌抗氧化活性的技术方法及应用进行综述,旨在为深入了解乳酸菌的抗氧化机制以及开发具有良好抗氧化活性的菌株提供理论参考。As a natural antioxidant,the antioxidant properties of lactic acid bacteria(LAB)have been one of the hot spots of research.Most of the LAB are anaerobic or partly anaerobic,and are generally suitable to grow in anaerobic environment or low oxygen.Some strains of LAB have good antioxidant properties because they contain highly active antioxidant enzymes and redox systems.As a common fermenting microorganism,LAB are not only useful in food production for improving flavour,but their antioxidant effect is important for extending the shelf life of food.Likewise,oxidative stress in the body is closely related to many physiological and pathological phenomena,and numerous studies have demonstrated the beneficial function of LAB in alleviating related diseases.This paper reviews the oxidative stress of LAB,their response and defence mechanisms,and technical methods and applications to improve the antioxidant activity of LAB,with the aim of providing theoretical references for an in-depth understanding of the antioxidant mechanisms of LAB and the development of strains with fine antioxidant activity.

关 键 词：乳酸菌 活性氧 氧胁迫防御 抗氧化活性 

分 类 号：Q939.9[生物学—微生物学] TS201.3[轻工技术与工程—食品科学]