摘要
The antioxidant activities and probiotic properties of lactic acid bacteria (LAB) selected from traditional artisanal milk cheese from Northeast China were investigated in this study. Among the 322 isolates, 175 LAB were identified through probiotic characterizations. Twenty-three out of the 175 strains exhibited antibacterial activity against more than four enteropathogenic bacteria. The antioxidant action of 23 LAB was evaluated by different methods, including scavenging of hydroxide radicals, DPPH radicals, superoxide anions, and ABTS+ radical cation. The ability to resist hydrogen peroxide and superoxide dismutase activity was also studied. These strains significantly showed antioxidative capacity compared with a non-antioxidative strain, closely followed by the standard probiotic strain Lactobacillus rhamnosus GG or even better. Based on 16S ribosomal RNA-sequence analysis, the 23 isolates belonged to the species Lactobacillus plantarum (16), Lactobacillus paracasei (2), Enterococcus faecium (2), Lactobacillus helveticus (1), Weissella paramesenteroides (1), and Pediococcus pentosaceus (1). In addition, five out of the 23 strains were susceptible to most of the tested antibiotics, showed extremely high levels of hydrophobicity similar to or better than the reference strain L. rhamnosus GG, and did not exhibit any hemolytic activity. These five strains were also confirmed safe through bacterial translocation. Results suggest that at least five probiotic candidates can be explored as prospective antioxidants and used as a potential antioxidant strain to be utilized in the development of functional foods and new starter cultures.
摘要译文
研究了来自中国东北传统手工奶酪的乳酸菌（LAB）的抗氧化活性和益生菌特性。通过益生菌鉴定，在322株菌株中鉴定出175 LAB。 175株菌株中有23株对超过4种肠致病菌表现出抗菌活性。通过清除氢氧化物自由基，DPPH自由基，超氧阴离子和ABTS + 自由基阳离子等方法评价了23 LAB的抗氧化作用。还研究了抗过氧化氢和超氧化物歧化酶活性的能力。与非抗氧化菌株相比，这些菌株显着显示出抗氧化能力，紧随其后的是标准益生菌菌株鼠李糖乳杆菌GG甚至更好。根据16S核糖体RNA序列分析，这23种分离株分别属于植物乳杆菌（16），副干酪乳杆菌（2），粪肠球菌（2），瑞士乳杆菌（1），副猪魏森氏菌（1）和戊糖小球菌（Pediococcus pentosaceus） 1）。此外，在23个菌株中，有5个对大多数测试抗生素敏感，显示出与参考菌株鼠李糖乳杆菌GG相似或更好的极高疏水性，并且没有任何溶血活性。通过细菌易位也证实了这五种菌株是安全的。结果表明，可以探索至少五种益生菌候选物作为预期的抗氧化剂，并用作潜在的抗氧化剂菌株，用于开发功能性食品和新型发酵剂。
Yunjia Shi[1]Xingyang Cui[1]Shanshan Gu[1]Xin Yan[1]Rui Li[2]Shuang Xia[1]Hongyan Chen[3]Junwei Ge[1][4]. Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China[J]. Probiotics and Antimicrobial Proteins, 2019,11(4): 1086-1099