NaCl对保加利亚乳杆菌抗氧化活性的影响
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摘要
研究NaCl对保加利亚乳杆菌耐氧化胁迫能力及糖代谢生成乳酸的影响。利用平板菌落计数法检测不同浓度H2O2对保加利亚乳杆菌活菌数的影响,利用DPPH自由基清除能力、羟自由基清除能力、还原活性作为体外抗氧化能力评价指标,对比添加不同量氯化钠孵育的菌株的抗氧化活性的差别,得到最适浓度NaCl处理后的优化菌。结果表明,H2O2亚致死值为1 mmol/L,致死值为2 mmol/L。在1 mmol/L H2O2胁迫条件下,0.1%～0.3%NaCl对保加利亚乳杆菌存活率及抗氧化活性明显提高,其中0.2%NaCl处理后的保加利亚乳杆菌存活率提升最高是对照组的3倍,抗氧化活性最大。DPPH清除率上升1倍,羟自由基清除率及还原性均增加(P<0.05)。结论:NaCl能够提高保加利亚乳杆菌自身的抗氧化能力,这为提高保加利亚乳杆菌抗氧化性提供理论支持,为综合利用保加利亚乳杆菌提供有力依据。
To evaluate the effects of NaCl on the oxidative stress tolerance and glucose metabolism pathway of Lactobacillus bulgaricus.Under H_2O_2 stress,the survival of Lactobacillus bulgaricus is examined by plate colony counting method.The scavenging capacity of DPPH,hydroxyl radical and the reducing activity were examined.Differences in antioxidant activity of strains incubated with different amounts of sodium chloride were compared.Results: The lethal test of Lactobacillus bulgaricus with different concentrations of H_2O_2 is studied.The sub-lethal value is 1 mmol/L and the lethal value is 2 mmol/L.Under the H_2O_2 stimulus,0.1%～0.3% NaCl could enhance the survival rate of Lactobacillus bulgaricus and 0.2% NaCl treatment is 3 times higher than that of the control group.DPPH clearance doubled,hydroxyl radical scavenging rate and reducing were increased.Conclusion: NaCl can improve the antioxidant capacity of Lactobacillus bulgaricus,which can provide theoretical support for improving the oxidation resistance of Lactobacillus bulgaricus and provide a powerful basis for the comprehensive utilization of Lactobacillus bulgaricus.
To evaluate the effects of NaCl on the oxidative stress tolerance and glucose metabolism pathway of Lactobacillus bulgaricus.Under H_2O_2 stress,the survival of Lactobacillus bulgaricus is examined by plate colony counting method.The scavenging capacity of DPPH,hydroxyl radical and the reducing activity were examined.Differences in antioxidant activity of strains incubated with different amounts of sodium chloride were compared.Results: The lethal test of Lactobacillus bulgaricus with different concentrations of H_2O_2 is studied.The sub-lethal value is 1 mmol/L and the lethal value is 2 mmol/L.Under the H_2O_2 stimulus,0.1%～0.3% NaCl could enhance the survival rate of Lactobacillus bulgaricus and 0.2% NaCl treatment is 3 times higher than that of the control group.DPPH clearance doubled,hydroxyl radical scavenging rate and reducing were increased.Conclusion: NaCl can improve the antioxidant capacity of Lactobacillus bulgaricus,which can provide theoretical support for improving the oxidation resistance of Lactobacillus bulgaricus and provide a powerful basis for the comprehensive utilization of Lactobacillus bulgaricus.
引文
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[22]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017,38(10):104-110.
[23]黄玉军.不同来源乳酸菌发酵乳抗氧化特性比较研究[J].中国乳品工业,2013,41(10):4-7.
[24]李国芝,武建新,苏东海,等.乳酸菌的研究进展[J].中国乳业,2012,121(1):58-60.
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[28]TOMOMI K.Radical scavenging capacities of sabanarezushi,Japanese fermented chub mackerel,and its lactic acid bacteria[J].LWT-Food Science and Technology,2012,47(1):25-30.
[29]毕洁,王淼,周昀,等.Lactobacillus kefiranofaciens发酵生产Kefiran多糖的初步研究[J].食品与发酵工业,2005,31(10):76-80.
[30]燕平梅.基于DGGE方法分析低氯化钠浓度对发酵白菜原核微生物群落结构的影响[J].食品工业科技,2017,38(11):144-151.
[31]张中青,李春,刘宁.NaCl刺激对乳杆菌冻干存活率及胞内磷酸果糖激酶的影响[J].微生物学通报,2011,38(10):1554-1560.
[32]DI CAGNO RAFFAELLA,SURICO ROSALINDAFORTUNATA,MINERVINI GIOVANNA,et al.Exploitation of sweet cherry(Prunus avium L.)puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J].Food Microbiology,2011,28(5):900-909.
[33]刘晶,黄珊珊,赵征.乳酸菌抗氧化能力研究进展[J].中国乳品工业,2010,38(5):38-41.
[2]NG C C,WANG C Y,WANG Y P.Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata[J].Journal of Bioscience&Bioengineering,2011,111(3):289-293.
[3]《乳业科学与技术》丛书编委会.发酵乳[M].北京:化学工业出版社,2016:1-3.
[4]SHIBY V K,MISHRA H N.Fermented milks and milk products as functional foods--a review[J].Critical Reviews in Food Science&Nutrition,2013,53(5):482.
[5]KAPILA R,SHARMA R,KAPILA S.Milk and fermented milk products in alleviation of aging Pathophysiology[M]//Dairy in Human Health and Disease Across the Lifespan.USA:Academic Press,2017,287-292.
[6]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(4):32-35.
[7]WANG X,SHAO C,LIU L,et al.Optimization,partial characterization and antioxidant activity of an exopolysaccharide from Lactobacillus plantarum KX041[J].International Journal of Biological Macromolecules,2017,103(1):1173-1184.
[8]SHOKRYAZDAN P,JAHROMI M F,LIANG J B,et al.In vitro assessment of bioactivities of Lactobacillus Strains as potential probiotics for humans and chickens[J].Journal of Food Science,2017,82(11):2734-2745.
[9]贾丽丽,孙进,乐国伟,等.低聚糖对乳酸菌抗氧化胁迫能力的影响[J].食品工业科技,2013,34(16):191-194.
[10]PRASAD J,MCJARROW P,GOPAL P.Heat and osmotic stress responses of probiotic Lactobacillus rhamnosus HN0 01(DR20)in relation to viability after drying[J].Applied and Environmental Microbiology,2003,69(2):917-925.
[11]田丰伟.缓解氧化应激乳酸菌的筛选、表征和功能评价研究[D].无锡:江南大学,2012.
[12]IANNIELLO R G,RICCIARDI A,PARENTE E,et al.Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains[J].LWT-Food Science and Technology,2015,60(2):817-824.
[13]延莎,范亚芳,郑龙华,等.乳酸菌发酵茶花粉所得提取物对4种自由基的清除能力[J].食品科技,2017,42(3):238-243.
[14]HERRAIZ T.Hydroxyl radical reactions and the radical scavenging activity ofβ-carboline alkaloids[J].Food Chemistry,2015,172(172C):640-649.
[15]CHEN X,LI J,ZHOU T,et al.Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork(Nanx Wudl)as competitive starter cultures for Chinese fermented dry sausage[J].Meat Science,2016,121(1):302-309.
[16]ZIVKOVIC M,HIDALGO-CANTABRANA C,KO-JIC M,et al.Capability of exopolysaccharide-producing Lactobacillus paraplantarum,BGCG11 and its non-producing isogenic strain NB1,to counteract the effect of enteropathogens upon the epithelial cell line HT29-MTX[J].Food Research International,2015,74:199-207.
[17]黄珊珊,刘晶,赵征.植物乳杆菌和德氏乳杆菌保加利亚亚种菌体外抗氧化活性的对比研究[J].中国乳品工业,2010,38(10):8-10.
[18]付龙云.乳酸菌抗氧胁迫及有氧生长的研究[D].济南:山东大学,2013.
[19]PEDERSEN M B,GAUDU P,LECHARDEUR D,et al.Aerobic respiration metabolism in lactic acid bacteria and uses in biotechnology[J].Annual Review of Food Science&Technology,2012,3(1):37.
[20]刘丽波,陈婧,腾飞,等.氯化钠刺激对保加利亚乳杆菌生长及质膜流动性的影响[J].食品工业科技,2012,33(12):132-135,139.
[21]翟征远.德氏乳杆菌保加利亚亚种CAUH1酸耐受机制的蛋白组学研究及抗酸胁迫基因Ldb0677和pyk的功能分析[D].北京:中国农业大学,2014.
[22]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017,38(10):104-110.
[23]黄玉军.不同来源乳酸菌发酵乳抗氧化特性比较研究[J].中国乳品工业,2013,41(10):4-7.
[24]李国芝,武建新,苏东海,等.乳酸菌的研究进展[J].中国乳业,2012,121(1):58-60.
[25]曹振辉,刘永仕,潘洪彬,等.乳酸菌的益生功能及作用机制研究进展[J].食品工业科技,2015,36(24):366-370,377.
[26]张江巍,曹郁生.乳酸菌抗氧化活性的研究进展[J].中国乳品工业,2005,33(1):34-37.
[27]彭新颜,于海洋,李杰,等.乳酸菌抗氧化作用研究进展[J].食品科学,2012,33(23):370-374.
[28]TOMOMI K.Radical scavenging capacities of sabanarezushi,Japanese fermented chub mackerel,and its lactic acid bacteria[J].LWT-Food Science and Technology,2012,47(1):25-30.
[29]毕洁,王淼,周昀,等.Lactobacillus kefiranofaciens发酵生产Kefiran多糖的初步研究[J].食品与发酵工业,2005,31(10):76-80.
[30]燕平梅.基于DGGE方法分析低氯化钠浓度对发酵白菜原核微生物群落结构的影响[J].食品工业科技,2017,38(11):144-151.
[31]张中青,李春,刘宁.NaCl刺激对乳杆菌冻干存活率及胞内磷酸果糖激酶的影响[J].微生物学通报,2011,38(10):1554-1560.
[32]DI CAGNO RAFFAELLA,SURICO ROSALINDAFORTUNATA,MINERVINI GIOVANNA,et al.Exploitation of sweet cherry(Prunus avium L.)puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J].Food Microbiology,2011,28(5):900-909.
[33]刘晶,黄珊珊,赵征.乳酸菌抗氧化能力研究进展[J].中国乳品工业,2010,38(5):38-41.