新疆传统乳品中乳酸菌的抗氧化能力

摘要

实验用菌为从新疆传统乳制品酸奶和干酪中分离出的7株乳酸菌,分别是乳酸片球菌(Pediococcus acidilactici)1株、植物乳杆菌(Lactobacillus plantarum)3株、耐久肠球菌(Enterococcus durans)1株、魏斯氏菌(Weissella cibaria)1株和面包乳杆菌(Lactobacillus panis)1株.对其清除DPPH自由基、超氧阴离子自由基、羟自由基、还原能力以及亚铁离子螯合能力进行了研究.结果表明:7株乳酸菌具有不同的抗氧化能力,其中植物乳杆菌亚铁离子螯合能力最强,乳酸片球菌超氧阴离子自由基清除能力相对较高,魏斯氏菌的DPPH自由基清除能力较强,面包乳杆菌的羟自由基清除能力和还原能力最强.%In this study,7 strains of Lactobacillus respectively identified as Pediococcus acidilactici,Lactobacillus plantarum,Enterococcus durans,Enterococcus durans and Lactobacillus panis were purified from yogurt and cheese in Xinjiang.Their scavenging activities against DPPH and superoxide anion and their capacities of reducing and chelating Fe2+ were studied.The results showed that different lactic acid bacteria had different antioxidant activity.Lactobacillus plantarum had the highest Fe2+ chelating ability,while Pediococcus acidilactici had higher superoxide anion scavenging activity.In addition,Weissella cibaria had higher DPPH radical scavenging activity.Moreover,Lactobacillus panis had the highest hydroxyl radical scavenging activity and reducing power.