2株乳杆菌全发酵培养物及其组分的抗氧化能力分析
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摘要
为了研究植物乳杆菌Lactobacillus plantarum CGMCC 1.557和干酪乳杆菌Lactobacillus casei CGMCC 1.570的全发酵培养物及其组分的抗氧化能力,分别制备2株菌的全发酵培养物、发酵上清液、菌体悬浮液及胞内提取物,随后测定其对3种自由基(DPPH·、O_2·~-、·OH)的清除率以及其中3种抗氧化酶的活性,包括总超氧化物歧化酶(total superoxide dismutase,T-SOD)、过氧化氢酶(catalase,CAT)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px),进而评价2株菌的全发酵培养物及其组分的抗氧化能力。结果表明,植物乳杆菌和干酪乳杆菌的全发酵培养物都具有较强的清除自由基的能力和较高的T-SOD、GSH-Px活性;2株菌的发酵上清液对DPPH·、O_2·~-的清除率和T-SOD活性显著高于菌体悬浮液和胞内提取物(P<0.05);2株菌的菌体悬浮液对·OH的清除率显著高于其他组分(P<0.05)。研究表明,植物乳杆菌L.plantarum CGMCC 1.557和干酪乳杆菌L.casei CGMCC 1.570都具有较高的抗氧化能力,而其抗氧化能力主要源于发酵上清液和菌体,研究结果为进一步开发抗氧化乳杆菌产品提供了理论依据。
To study on the antioxidant ability of all fermented cultures and their ingredients of Lactobacillus plantarum CGMCC 1.557 and Lactobacillus casei CGMCC 1.570, all fermented cultures, fermented supernatants, cell suspensions and intracellular extracts of the two strains were prepared separately first. Then their scavenging rates of three free radicals(DPPH·, O_2·~-, ·OH) and the activity of three antioxidases, including total superoxide dismutase(T-SOD), catalase(CAT) and glutathione peroxidase(GSH-Px), were detected to evaluate the antioxidant ability of all fermented cultures and their ingredients of the two strains. The results demonstrated that all fermented cultures of both L. plantarum and L. casei possessed good radical-scavenging ability and decent activity of T-SOD and GSH-Px. Compared with cell suspensions and intracellular extracts, fermented supernatants of both Lactobacillus had significantly higher scavenging rates of DPPH· and O_2·~-, and higher activity of T-SOD(P<0.05). Cell suspensions of both Lactobacillus had the highest scavenging rate of ·OH(P<0.05). The study indicated that two strains, L. plantarum CGMCC 1.557 and L. casei CGMCC 1.570, possessed good antioxidant ability, which mainly relied on antioxidase activity of fermented supernatants and cell. The results of the research provided theoretical foundation for further development on antioxidant Lactobacillus products.
To study on the antioxidant ability of all fermented cultures and their ingredients of Lactobacillus plantarum CGMCC 1.557 and Lactobacillus casei CGMCC 1.570, all fermented cultures, fermented supernatants, cell suspensions and intracellular extracts of the two strains were prepared separately first. Then their scavenging rates of three free radicals(DPPH·, O_2·~-, ·OH) and the activity of three antioxidases, including total superoxide dismutase(T-SOD), catalase(CAT) and glutathione peroxidase(GSH-Px), were detected to evaluate the antioxidant ability of all fermented cultures and their ingredients of the two strains. The results demonstrated that all fermented cultures of both L. plantarum and L. casei possessed good radical-scavenging ability and decent activity of T-SOD and GSH-Px. Compared with cell suspensions and intracellular extracts, fermented supernatants of both Lactobacillus had significantly higher scavenging rates of DPPH· and O_2·~-, and higher activity of T-SOD(P<0.05). Cell suspensions of both Lactobacillus had the highest scavenging rate of ·OH(P<0.05). The study indicated that two strains, L. plantarum CGMCC 1.557 and L. casei CGMCC 1.570, possessed good antioxidant ability, which mainly relied on antioxidase activity of fermented supernatants and cell. The results of the research provided theoretical foundation for further development on antioxidant Lactobacillus products.
引文
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[2] Sosa V,Moliné T,Somoza R,et al..Oxidative stress and cancer:An overview[J].Ageing Res.Rev.,2013,12:376-390.
[3] Gorrini C,Harris I S,Mak T W.Modulation of oxidative stress as an anticancer strategy[J].Nat.Rev.Drug Discov.,2013,12:931-947.
[4] Yang S,Chen X,Li S,et al..Melatonin treatment regulates SIRT3 expression in early brain injury (EBI) due to reactive oxygen species (ROS) in a mouse model of subarachnoid hemorrhage (SAH)[J].Med.Sci.Monitor,2018,24:3804-3814.
[5] Sho T,Xu J X.Role and mechanism of ROS scavengers in alleviating NLRP3-mediated inflammation[J].Biotechnol.Appl.Bioch.,2018,66(1):4-13.
[6] Lu Y,Yu T,Liu J,et al..Vitexin attenuates lipopolysaccharide-induced acute lung injury by controlling the Nrf2 pathway[J].PLoS ONE,2018,13(4):e0196405.
[7] Chen L,You Q,Hu L,et al..The antioxidant procyanidin reduces reactive oxygen species signaling in macrophages and ameliorates experimental colitis in mice[J].Front.Immunol.,2018,8:1910.
[8] Sanders M E,Guarner F,Guerrant R,et al..An update on the use and investigation of probiotics in health and disease[J].Gut,2013,62(5):787-796.
[9] 罗振,罗文丽,赵森,等.微生物源性抗氧化剂对断奶仔猪生长性能和抗氧化能力的影响[J].饲料工业,2017,38(3):15-17.
[10] Lin M Y,Yen C L.Antioxidative ability of lactic acid bacteria[J].J.Agr.Food Chem.,1999,47(4):1460-1466.
[11] Chen Q,Kong B,Sun Q,et al..Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage:In vitro and in a sausage model[J].Meat Sci.,2015,110:180-188.
[12] 余芳,吕嘉枥,张军蒙,等.几株乳酸菌的抗氧化活性研究[J].中国调味品,2017,42:32-35.
[13] 刘少敏,周文琦,李婷,等.不同乳酸菌抗氧化能力的比较与分析[J].中国乳品工业,2015,43(8):8-12.
[14] 蒋雨鹤,康大成,周光宏,等.两株发酵乳杆菌体外抗氧化活性研究[J].南京农业大学学报,2017,40(5):915-920.
[15] Li S,Zhao Y,Zhang L,et al..Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods[J].Food Chem.,2012,135(3):1914-1919.
[16] 于上富,靳妲,丁秀云,等.10 株乳酸杆菌吸附铅离子及抗氧化能力的比较[J].食品工业科技,2016 (24):254-258.
[17] 胡姝敏,刘宝华,孙欣瑶,等.植物乳杆菌和干酪乳杆菌的抗氧化活性研究[J].中国乳品工业,2018,46(5):4-8.
[18] 刘天祎,潘道东.抗氧化活性乳酸菌的筛选[J].食品科学,2011,32:125-129.
[19] Birben E,Sahiner U M,Sackesen C,et al..Oxidative stress and antioxidant defense[J].World Allergy Organ.J.,2012,5:9-19.
[20] 张玉龙,胡萍,王金龙,等.产胞外多糖乳酸菌的筛选及抗氧化特性研究[J].中国酿造,2015,34(10):37-42.
[21] Cleusix V,Lacroix C,Vollenweider S,et al..Inhibitory activity spectrum of reuterin produced by Lactobacillus reuteri against intestinal bacteria[J].BMC Microbiol.,2007,7:101.
[22] 白明,孟祥晨.益生菌抗氧化活性及菌体抗氧化相关成分的分析[J].食品与发酵工业,2009,35(5):6-11.