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| 三种食物中乳酸菌的亲缘关系及抗氧化活性研究 | |
| 引用本文： | 高大威,朱光华,王立欣,刘佳梅,罗飞,汤胜楠,段金婷.三种食物中乳酸菌的亲缘关系及抗氧化活性研究[J].燕山大学学报,2012,36(1):84-88. |
| 作者姓名： | 高大威 朱光华 王立欣 刘佳梅 罗飞 汤胜楠 段金婷 |
| 作者单位： | 1. 燕山大学环境与化学工程学院,河北秦皇岛,066004 2. 首都医科大学附属北京朝阳医院心脏中心,北京,100020 3. 中国长城葡萄酿酒有限公司,河北沙城,075400 |
| 基金项目： | 教育部博士点基金资助项目(20101333120011);河北省自然科学基金资助项目(C2011203137,11965152D);中国博士后基金资助项目(480013) |
| 摘 要： | 从鲜牛奶、西红柿和酸菜3种不同来源中分离得到52株乳酸菌,通过进一步实验发现,32株菌具有抗氧化活性.其中乳酸菌的超氧自由基清除力为3.19％～25.24％,羟自由基清除范围为11.00％～83.58％,脂质过氧化物的抑制能力在0.39％～53.70％.利用随机扩增DNA多态性指纹技术对32株菌进行聚类分析,结果表明相同来源的乳酸菌其亲缘关系相近,相似系数在40％以上.本研究表明该3种食物可以提供较好的乳酸菌资源,并具有较好的抗氧化性,有望开发为天然抗氧化剂. |
| 关 键 词： | 乳酸菌 随机扩增多态性DNA 抗氧化活性 亲缘关系 相似系数 |
Analysis of genetic relationship and antioxidant activities of lactic acid bacteria from three foods |
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| GAO Da-wei , ZHU Guang-hua , WANG Li-xin , LIU Jia-mei , LUO Fei , TANG Sheng-nan , DUAN Jin-ting.Analysis of genetic relationship and antioxidant activities of lactic acid bacteria from three foods[J].Journal of Yanshan University,2012,36(1):84-88. | |
| Authors: | GAO Da-wei ZHU Guang-hua WANG Li-xin LIU Jia-mei LUO Fei TANG Sheng-nan DUAN Jin-ting |
| Institution: | 1(1.College of Environment and Chemical Engineering,Yanshan University,Qinhuangdao,Hebei 066004,China;2.Heart Center,Beijing Chaoyang Hospital,the Capital Medical University,Beijing 100020,China;3.China Great Wall Wine Co.,Ltd.,Shacheng,Hebei 075400,China) |
| Abstract: | 52 strains of lactic acid bacteria are isolated from fresh tomatoes,raw milk and fermented Chinese cabbage,three different sources.Further study indicates that 32 strains of lactic acid bacteria exhibit antioxidant activity in the experiments.The activities of scavenging superoxide anion radicals,hydroxyl radicals and inhibiting lipid peroxidation range from 0.39% to 25.24%,11.00% to 83.58% and 0.39% to 57.86%,respectively.32 strains are determined by randomly amplified polymorphic DNA(RAPD) and hierarchical cluster.The results show that the genetic relationships with the same origin are close,and their similarity coefficients are above 40%.Therefore,the study indicates that these foods can supply lactic acid bacteria resource,meanwhile,the strains have obvious oxidation resistance and potentials to develop the natural antioxidants. |
| Keywords: | lactic acid bacteria randomly amplified polymorphic DNA antioxidant ability genetic relationship similarity coefficient |
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