摘要
为研究南阳淅川酸菜中乳酸菌的抗氧化活性,从南阳淅川酸菜中分离纯化乳酸菌,通过一系列微生物学和分子生物学技术,采用16S rDNA基因测序技术和序列比对鉴定乳酸菌的种属。从酸菜样品中分离出多株乳酸菌,以从三色鸽酸奶中分离纯化的鼠李糖乳酪杆菌(LGG)为阳性对照,通过测定菌株的2,2-二苯基-1-苦酰肼(DPPH)、超氧阴离子清除率、羟基自由基清除率来比较其抗氧化性能,菌株C2的DPPH清除率最高,达到85.46%,显著高于对照菌株LGG(清除率为84.76%)(P<0.05),菌株C2的超氧阴离子清除率为13.67%,显著高于对照菌株LGG(清除率为5.426%)(P<0.05),E1的羟自由基除率最高,为97.80%,C1的胃液和肠液存活率分别为113.80%、45.33%,具有较强的耐酸耐胆盐能力。
Xichuan sauerkraut,as a traditional fermented food,is loved by people for its unique flavor and health value.The aim of this study was to isolate and purify lactic acid bacteria from Sauerkraut Xichuan,Nanyang,and identify the species of lactic acid bacteria by 16S rDNA gene sequencing and sequence comparison through a series of microbiology and molecular biology techniques.Multiple strains of Lactobacillus were isolated from sauerkrauti samples,and Lactobacillus rhamnose-1-picrohydrazide(DPPH),superoxide anion clearance rate and hydroxyl radical clearance rate of strain C2 were measured to compare the antioxidant properties of strain Lactobacillus rhamnosus(LGG).The DPPH clearance rate of strain C2 was the highest,reaching 85.46%.It was significantly higher than that of the control strain LGG(84.76%)(P<0.05),the superoxide anion clearance rate of strain C2 was 13.67%,which was significantly higher than that of the control strain LGG(5.426%)(P<0.05),and the hydroxyl radical removal rate of E1 was the highest,which was 97.80%.The survival rate of gastric fluid and intestinal fluid of C1 was 113.80%and 45.33%,respectively,with strong acid and bile salt resistance.
作者
李玉玺
陈申奥
龚忆坤
王艳文
周杨
LI Yu-xi;CHEN Shen-ao;GONG Yi-kun;WANG Yan-wen;ZHOU Yang(School of Biology and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473004,China)
出处
《南阳理工学院学报》
2025年第4期103-108,128,共7页
Journal of Nanyang Institute of Technology
关键词
乳酸菌
抗氧化
耐酸性
耐胆盐
抑菌
lactic acid bacteria
antioxidant
acid resistance
bile salt resistance
bacteriostat
