模拟胃肠液环境下Mozzarella干酪提取液抗氧化活性

为评价干酪成熟过程中形成的活性肽及存活的发酵剂菌种对人体的抗氧化作用，对不同菌种组合Mozzarella干酪的蒸馏水、pH4.6醋酸缓冲液和12%三氯乙酸（TCA）提取液在模拟胃肠液环境下对DPPH自由基的清除率以及还原力进行测定。结果表明，所有不同菌种组合Mozzarella干酪的不同溶剂提取液在模拟胃肠液的环境下具有一定的抗氧化活性，并且模拟肠液的抗氧化活性大大低于模拟胃液环境，活性下降最高达88.35%。添加干酪乳杆菌（Lactobacillus casei）LPC-37的3号Mozzarella干酪提取液在模拟胃肠液环境下的抗氧化活性高于其他Mozzarella干酪，其水、pH4.6醋酸缓冲液、12%TCA提取液在模拟肠液环境下对DPPH清除率分别为73.96%、30.28%、70.27%，还原力分别为0.37、0.18、0.18。

Antioxidant activity of soluble extracts from Mozzarella cheese in simulated gastrointestinal fluid

In order to evaluate the antioxidant activity of bioactive peptide and viable starter cultures from cheese during ripening process on human body, the DPPH free radical scavenging rate and reduce power of soluble extracts from the Mozzarella cheese with various strains by distilled water, pH 4.6 acetic acid buffer solution and 12% trichloroacetic acid (TCA) in the simulated gastrointestinal fluid were determined. The results showed that the soluble extracts from the Mozzarella cheese with various strains by the different solvents had a certain antioxidant activity in the simulated gastrointestinal fluid, and the antioxidant activity in the simulated intestinal fluid was much lower than that in simulated gastric fluid. The antioxidant activity was up to 88.35%. The antioxidant activity of soluble extracts from No.3 Mozzarella cheese adding Lactobacillus casei) LPC-37 in the simulated gastrointestinal fluid was higher than that of other Mozzarella cheese. The DPPH free radical clearance rate of soluble extracts by distilled water, pH 4.6 acetic acid buffer solution and 12% TCA in the simulated gastrointestinal fluid were 73.96%, 30.28% and 70.27%, respectively, and the reduce power were 0.37, 0.18 and 0.18, respectively.