长白山区发酵酱菜中高产胞外多糖乳酸菌的筛选及多糖抗氧化性分析
Screening of High-yield Exopolysaccharide Lactic Acid Bacteria in Fermented Pickles in Changbai Mountain and Antioxidant Properties of Polysaccharides
尉洁 1张玲芳 1胡顺安 1秦孟春 1马琳 1李丹 1段翠翠1
作者信息
- 1. 长春大学农产品加工吉林省普通高等学校重点实验室,吉林长春 130022
- 折叠
摘要
本研究旨在从发酵酱菜中筛选高产胞外多糖的乳酸菌,并探究其多糖的抗氧化性,以期寻找一种天然来源的、安全的抗氧化剂.从吉林省延吉市采集的 300余份特色发酵酱菜中分离出 160株乳酸菌(lactic acid bacteria,LAB),根据菌落产粘法筛选出 10株产胞外多糖(Exopolysaccharides,EPS)的乳酸菌,进一步以胞外多糖产量较高的菌株A63、A120、A128作为目的菌株提取粗多糖,分离提取出的EPS产量分别为0.806、0.663和0.630 g/L,经 16S rDNA和pheS基因序列比对分析鉴定三株乳酸菌均为植物乳植杆菌.利用DPPH自由基、ABTS+自由基和OH自由基清除率为指标评估胞外多糖的体外抗氧化活性.结果表明,三株植物乳植杆菌的胞外多糖都具有一定的自由基清除能力,其中菌株A63所产胞外多糖浓度为 10 mg/mL时,对DPPH、ABTS+和OH三种自由基的清除率分别为 90.47%、51.67%和 35.08%,显著高于同浓度下其他菌株胞外多糖的抗氧化能力(P<0.05),可以作为天然抗氧化剂的潜在来源.
Abstract
This study aimed to screen lactic acid bacteria with high extracellular polysaccharide yield from fermented pickl-es,and the antioxidant activity of polysaccharide was studied in order to find a natural source of safe antioxidant.In this study,160 lactic acid bacteria were isolated from more than 300 fermented pickles samples collected in Yanji City,where 10 lactic acid bacteria with high yield of exopolysaccharides were obtained according to the colony viscosity method.Fina-lly,top three strains(A63,A120 and A128)were selected for further study.The crude exopolysaccharides were extracted and the yields were 0.806,0.663 and 0.630 g/L,respectively.Moreover,all of the three strains were identified as Lactip-lantibacillus plantarum by 16S rDNA and pheS gene sequence alignment analysis.The antioxidant activity of crude exop-olysaccharides was evaluated by DPPH radical,ABTS+ radical and hydroxyl radical scavenging rate.The results showed that the exopolysaccharides of the three strains had higher ability to scavenge free radicals,where the scavenging rates of DPPH,ABTS+ and OH free radicals for L.plantarum A63 exopolysaccharides(10 mg/mL)were 90.47%,51.67%and 35.08%,respectively,which was significantly higher than(P<0.05)that of other two kinds of exopolysaccharides at the same concentration,so it could be used as a potential source of natural antioxidants.
关键词
发酵酱菜/乳酸菌/胞外多糖/分离提取/抗氧化性Key words
fermented pickles/lactic acid bacteria/exopolysaccharides/separation and extraction/antioxidant引用本文复制引用
基金项目
吉林省教育厅科学研究项目(JJKH20230683KJ)
吉林省科技厅自由探索类基础研究项目(YDZJ202201ZYTS688)
长大学者攀登计划项目(ZKP202110)
出版年
2024
国家科技期刊平台
NSTL
万方数据