期刊文献

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation 收藏

分离Weissella菌株作为强效益生菌，通过发酵提高盐渍鱿鱼的抗氧化活性
原文求助 发布源
作者
Le, Bao;Yang, Seung Hwan;
关键词
Antioxidant;Probiotic;Salted squid;Weissella
关键词译文
抗氧化剂;益生菌;盐渍鱿鱼; Weissella
发布日期
2018.03.31
页码
93-100
DOI
10.3839/jabc.2018.014
来源信息
Journal of Applied Biological Chemistry ISSN：1976-0442, 2018年, 61卷, 1期, 93-100页
摘要
The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.
摘要译文
本研究的目的是通过接种两种Weissella spp来增强盐渍鱿鱼的抗氧化活性。菌株（W.从传统的韩国腌制鱿鱼中分离出的cibaria FB-069和W. viridescens FB-077）。评估了这两种菌株的安全性和益生菌潜力特征。基于溶血活性，粘蛋白降解，生物氨基产生和抗生素抗性分析这些菌株的安全性。这些乳酸菌显示出益生菌潜力，包括对胃肠道条件的抗性，对Caco-2细胞的粘附和聚集。用Weissella菌株发酵的低盐鱿鱼通过改变其氨基酸谱具有始终较高的抗氧化活性。因此，W。cibaria FB-069和W. viridescens FB-077可能是腌制鱿鱼发酵的良好候选者，以开发具有增强的健康益处的功能性食品。
Le, Bao;Yang, Seung Hwan;. Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation[J]. Journal of Applied Biological Chemistry, 2018,61(1): 93-100