摘要
利用体外试验筛选获得的具有高抗氧化活性的干酪乳杆菌制备发酵剂,研究该菌株发酵剂发酵的酸乳对小鼠抗衰老能力的影响。采用D-半乳糖连续腹部皮下注射制作亚急性衰老小鼠模型,以空白为阴性对照,灌胃给予活菌含量10^(10)、10~9、10~8cfu/(kgbw·d)的酸乳,45d后观察其对小鼠血清、心脏、肝脏组织中p53蛋白、超氧化物歧化酶(SOD)、谷胱甘肽(GSH)、丙二醛(MDA)含量的影响。试验结果显示,衰老小鼠肝脏、心脏、肾脏和脾脏的器官指数以及血浆、心脏、肝脏组织匀浆中p53蛋白和GSH的含量及SOD的活性均显著降低,MDA含量显著升高,与正常小鼠比较有显著性差异;高剂量和中剂量可以提高衰老小鼠各项器官指数,提高血浆、心脏、肝脏组织中p53蛋白和GSH的含量及SOD的活性,降低MDA含量,与衰老模型组比较差异极显著或显著。说明利用该干酪乳杆菌发酵剂制作的酸乳,能显著提高亚急性衰老小鼠的抗衰老能力,并呈量效关系。
In this study, objective to observe the anti-ageing activities of yogurt fermented by Lactobacillus casei obtained by vitro screening tests in mice. The subacute aged model mice were made by abdominal subcutaneous injection of D-galactose every day. Compared with negative control, the mice were given three different doses of yogurt fermented by Lactobacillus casei that the content of living bacterium is 10^10, 10^9 and 10^8cfu/kg bw.d respectively, the effect of yogurt on the index of important organ, content of p53 protein, superoxide dismutase（SOD）, glutatbione（GSH）, malondialdehyde（MDA）, in serum, heart and liver were observed after 45 d. The results show that the p53, SOD and GSH activities in aged model group were significantly decreased, but MDA was significantly increased as compared to normal mice. While in the aged mice treated with 10^10 and 10^9 cfu/kg bw.d, the activity of p53, SOD and GSH were very sig- nificantly or significantly increased and the content of MDA significantly decreased as compared to aged mice. Experimental results show that the yogurt fermented by LactobaciUus casei shows dose-dependent anti-ageing effect in mice.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第3期21-25,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(41276121)
宁波市科技局创新基金项目(2010C92024)
宁波市科技局攻关项目(2011C11017)
关键词
干酪乳杆菌
酸乳
抗衰老
Lactobacillus casei
yogurt
anti-ageing
