东北传统发酵食品中高抗氧化活性植物乳杆菌的筛选及体外耐受性分析
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摘要
为了获得高抗氧化活性植物乳杆菌,从东北传统发酵食品辣椒酱、臭豆腐、粘面子中筛选出75株植物乳杆菌。将75株植物乳杆菌分为无细胞上清液、完整细胞、无细胞提取物三个组分,以DPPH和ABTS+自由基清除率为指标对菌株进行筛选,分析不同指标间的相关性,并评价菌株耐酸、耐胆盐能力及对抗生素的敏感性。结果表明,23株菌株表现出较好的抗氧化活性,无细胞上清液对DPPH和ABTS自由基清除率均大于90%,完整细胞和无细胞提取物对这两种自由基清除率均大于30%。植物乳杆菌的三个组分在清除DPPH自由基中存在相关性,无细胞上清液在DPPH和ABTS+两种评价方法上存在极显著相关性。其中有5株植物乳杆菌(D2、H8、L20、L11和A2)在pH2.0环境中存活率均大于59%,在0.3%胆盐中的存活率均大于93%,对7种抗生素敏感性较强。因此,这5株植物乳杆菌对于开发抗氧化作用的功能食品具有潜在的应用价值。
In order to obtain Lactobacillus plantarum with high antioxidant activity,75 strains of Lactobacillus plantarum were screened from traditional fermented food in northeast China,including capsicum sauce,stinky tofu and sticky face.75 strains of Lactobacillus plantarum were divided into acellular supernatant,intact cell and acellular extract three components. The DPPH and ABTS+free radical scavenging rate were used to screen the strains,and the correlation between different indicators was analyzed.The acid and bile salt tolerance of the strain and its sensitivity to antibiotics were evaluated.The results showed that 23 strains showed good antioxidant activity.The scavenging rates of DPPH and ABTS+free radicals in acellular supernatant were more than 90%,and those of intact cells and acellular extracts were more than 30%. The three components of Lactobacillus plantarum were correlated in scavenging DPPH free radicals,while the cell-free supernatant was significantly correlated in DPPH and ABTS+evaluation methods.Among them,5 strains of Lactobacillus plantarum( D2,H8,L20,L11 and A2) survived more than 59% at p H2.0 and 93% in 0.3% bile salt.They were highly sensitive to 7 antibiotics. Therefore,these five strains of Lactobacillus plantarum would have potential application value in the development of functional food with antioxidant activity.
In order to obtain Lactobacillus plantarum with high antioxidant activity,75 strains of Lactobacillus plantarum were screened from traditional fermented food in northeast China,including capsicum sauce,stinky tofu and sticky face.75 strains of Lactobacillus plantarum were divided into acellular supernatant,intact cell and acellular extract three components. The DPPH and ABTS+free radical scavenging rate were used to screen the strains,and the correlation between different indicators was analyzed.The acid and bile salt tolerance of the strain and its sensitivity to antibiotics were evaluated.The results showed that 23 strains showed good antioxidant activity.The scavenging rates of DPPH and ABTS+free radicals in acellular supernatant were more than 90%,and those of intact cells and acellular extracts were more than 30%. The three components of Lactobacillus plantarum were correlated in scavenging DPPH free radicals,while the cell-free supernatant was significantly correlated in DPPH and ABTS+evaluation methods.Among them,5 strains of Lactobacillus plantarum( D2,H8,L20,L11 and A2) survived more than 59% at p H2.0 and 93% in 0.3% bile salt.They were highly sensitive to 7 antibiotics. Therefore,these five strains of Lactobacillus plantarum would have potential application value in the development of functional food with antioxidant activity.
引文
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[16]张香美，赵玉星，闫晓晶，等.1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学，2018,39(2):93-98.
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[19]顾品品，邢家溧，王刚，等.几种体外评价乳杆菌无细胞提取物抗氧化活性的比较研究[J]食品工业科技，2015,36(23):84-88.
[20]陈明，柯文灿，保安安，等.青藏高原牦牛酸奶中具高抗氧化能力乳酸菌的筛选[J].食品工业科技，2016,37(8):201-205.
[21]林祥娜，夏永军，王光强，等.抗氧化活性乳酸菌的筛选[J].中国食品学报，2017,17(6):103-109.
[22]张栋，赵彤，荀一萍，等.一株开菲尔乳杆菌的分离及特性研究[J].食品科技，2018,43(8):15-18.
[23]蔡婷，卢倩雯，向文良，等.四川泡菜发酵原料-灯笼辣椒附生乳杆菌的抗生素耐药性评估与耐药基因(英文)[J].食品科学，2017,38(2):27-33.
[2]Schieber Michael,Chandel Navdeep S.ROS function in redox signaling and oxidative stress[J].Current Biology,2014,24(10):R453-R462.
[3]Zhang Nannan. Inflammation and reactive oxygen species in cardiovascular disease[J].Crossref,2011,51(5):978-992.
[4]Gorlach Agnes,Dimova Elitsa-Y,Petry Andreas,et al.Reactive oxygen species,nutrition,hypoxia and diseases:Problems solved[J].Redox Biology,2015,6:372-385.
[5]Qi H,Zhang Q,Zhao T,et al.Antioxidant activity of different sulfate content derivatives of polysaccharide extracted from Ulva pertusa(Chlorophyta)in vitro[J]. International Journal of Biological Macromolecules,2005,37(4):195-199.
[6]乌日娜.东北地区传统发酵食品中乳酸菌资源开发[A].石家庄:第十一届乳酸菌与健康国际研讨会，2016:1.
[7]Saide J A O,Gilliland S E.Antioxidative activity of lactobacilli measured by oxygen radical absorbance capacity[J]. Journal of Dairy Science,2005,88(4):1352-1357.
[8]Songisepp E,Kullisaar T,Hütt P,et al.A new probiotic cheese with antioxidative and antimicrobial activity[J]. Journal of Dairy Science,2004,87(7):2017-2023.
[9]Son S H,Yang S J,Jeon H L,et al. Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus plantarum SC61 isolated from Korean traditional fermented food,jangajji[J].Microbial Pathogenesis,2018,125:486-492.
[10]罗章，陈历水，陈历俊，等.藏灵菇乳中具有优良抗氧化活性乳酸菌的筛选鉴定[J].食品科学，2015,36(3):109-113.
[11]Li S,Zhao Y,Zhang L,et al. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods[J].Crossref,2012,135(3):1914-1919.
[12]侯保朝，陈丽娥，陈苏，等.功能性乳杆菌的筛选-鉴定及抗氧化性能的初步评价-侯保朝[J].食品工业科技，2015,36(24):1-7.
[13]Tang W,Xing Z,Li C,et al.Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2[J].Food Chemistry,2017,221:1642-1649.
[14]Xiao Y,Wang L,Rui X,et al. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6[J]. Journal of Functional Foods,2015,12:33-44.
[15]谭才邓，朱美娟，杜淑霞，等.抑菌试验中抑菌圈法的比较研究[J].食品工业，2016,37(11):122-125.
[16]张香美，赵玉星，闫晓晶，等.1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学，2018,39(2):93-98.
[17]Narendra Kumar,Sudhir Kumar Tomar’,Kiran Thakur,et al. The ameliorative effects of probiotic Lactobacillus fermentum strain RS-2 on alloxan induced diabetic rats[J].Journal of Functional Foods,2017,28:275-284
[18]Han Q,Kong B,Chen Q,et al. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics[J]. Journal of Functional Foods,2017,32:391-400.
[19]顾品品，邢家溧，王刚，等.几种体外评价乳杆菌无细胞提取物抗氧化活性的比较研究[J]食品工业科技，2015,36(23):84-88.
[20]陈明，柯文灿，保安安，等.青藏高原牦牛酸奶中具高抗氧化能力乳酸菌的筛选[J].食品工业科技，2016,37(8):201-205.
[21]林祥娜，夏永军，王光强，等.抗氧化活性乳酸菌的筛选[J].中国食品学报，2017,17(6):103-109.
[22]张栋，赵彤，荀一萍，等.一株开菲尔乳杆菌的分离及特性研究[J].食品科技，2018,43(8):15-18.
[23]蔡婷，卢倩雯，向文良，等.四川泡菜发酵原料-灯笼辣椒附生乳杆菌的抗生素耐药性评估与耐药基因(英文)[J].食品科学，2017,38(2):27-33.
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