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【目的】从传统发酵乳制品中筛选具有抗氧化能力的乳酸菌菌株并对其抗氧化特性进行评价。【方法】分别利用乳酸杆菌SY13和LJJ完整细胞和无细胞提取物对亚油酸过氧化的抑制效果,对DPPH自由基、羟自由基、超氧阴离子自由基清除能力,对过氧化氢的耐受性以及对亚铁离子的螯合能力和还原活性进行了研究。【结果】结果表明,SY13和LJJ对亚油酸过氧化的最大抑制率分别达到了62.95%和66.16%;两菌株的无细胞提取物清除超氧阴离子和羟自由基的的效果较好,LJJ完整细胞对超氧阴离子和羟自由基没有清除能力;SY13和LJJ对DPPH自由基的清除能力及对亚铁离子的螯合能力都是完整细胞优于无细胞提取物,还原活性分别相当于305μmol/L和294μmol/L的L-cysteine。【结论】以上指标测定的结果说明,这两株乳酸杆菌具有较好的抗氧化能力,具有潜在的应用价值。
【Objective】 Antioxidant Lactobacillus strains were screened from the traditional fermented dairy products and their antioxidant properties were evaluated. 【Method】 The inhibitory effects of Lactobacillus plantarum SY13 and LJJ intact cells and cell-free extracts on peroxidation of linoleic acid, the ability of scavenging DPPH free radical, hydroxyl radical and superoxide anion free radical, Acceptability, and ferrous ion chelation and reduction activity were studied. 【Result】 The results showed that the maximum inhibitory rates of SY13 and LJJ on linoleic acid peroxidation reached 62.95% and 66.16% respectively. The cell-free extracts of two strains had better effect of scavenging superoxide anion and hydroxyl radical. LJJ Intact cells had no scavenging ability on superoxide anion and hydroxyl radical. The scavenging ability of DPPH radical on SY13 and LJJ was better than that of cell-free extract on intact cells, and the reductive activity was 305μmol / L and 294 μmol / L of L-cysteine. 【Conclusion】 The results of the above indexes indicate that these two strains of Lactobacilli have good antioxidant capacity and potential application value.