首页 | 本学科首页   官方微博 | 高级检索  
     

富硒乳酸菌的筛选和体外活性的研究
引用本文:韦梦婷,王英,单成俊,刘小莉,夏秀东,董明盛,周剑忠. 富硒乳酸菌的筛选和体外活性的研究[J]. 食品工业科技, 2021, 42(8): 102-108. DOI: 10.13386/j.issn1002-0306.2020060336
作者姓名:韦梦婷  王英  单成俊  刘小莉  夏秀东  董明盛  周剑忠
作者单位:1.南京农业大学食品科技学院,江苏南京 2100952.江苏省农业科学院农产品加工研究所,江苏南京 210014
基金项目:农业自主创新基金CX(18)2017;江苏省科技计划:BE2019307。
摘    要:为筛选富硒乳酸菌,利用其将无机硒转化为有机硒,用于开发富硒产品,实验以现存的15株乳酸菌为实验材料,将质量浓度为20 μg/mL的硒加入MRS培养基中,检测菌体OD值筛选富硒菌;通过测定生长曲线和检测培养基中硒含量不同时的菌体密度来确定富硒菌合适的加硒时间和富硒浓度;使用3,3'-二氨基联苯胺(3,3'-DAB)比色法...

关 键 词:富硒  乳酸菌  筛选  富硒率  抗氧化能力
收稿时间:2020-06-29

Screening of Selenium-enriched Lactic Acid Bacteria and Evaluation of Their Bioactivities in Vitro
WEI Mengting,WANG Ying,SHAN Chengjun,LIU Xiaoli,XIA Xiudong,DONG Mingsheng,ZHOU Jianzhong. Screening of Selenium-enriched Lactic Acid Bacteria and Evaluation of Their Bioactivities in Vitro[J]. Science and Technology of Food Industry, 2021, 42(8): 102-108. DOI: 10.13386/j.issn1002-0306.2020060336
Authors:WEI Mengting  WANG Ying  SHAN Chengjun  LIU Xiaoli  XIA Xiudong  DONG Mingsheng  ZHOU Jianzhong
Affiliation:1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China2.Institute Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Abstract:Selenium-enriched(Se-enriched)lactic acid bacteria(LAB)can convert inorganic Se into organic one to produce new products.In this paper,Se-resistant LAB were screened out from 15 LAB by adding Se with a mass concentration of 20μg/mL to MRS medium and detecting the OD value.The appropriate Se adding time of Se-enriched LAB was determined by growth curve,and concentration was determined by cell density with different Se contents in the culture medium.The Se accumulation amount of LAB was measured through 3,3’-diaminobenzidine(3,3’-DAB)method.The in vitro activity of Se-enriched LAB and its survival ability in human intestinal tract were evaluated by detecting the antioxidant activity,bile salt resistance and artificial gastric fluid resistance of bacteria.Results showed that 9 Se-enriched LAB were screened out from 15,the appropriate addition time was 2 h,concentration was 40μg/mL,and the strain JX5 with the highest Se conversion rate was 81.80%.9 strains had different scavenging effects on free radicals DPPH and ABTS after Se enrichment,and had different abilities to resist bile salts and artificial gastric fluid,and the overall in vitro activity showed an increasing trend,especially strain JX5,increased significantly in four indexes,which indicated that the transformation of inorganic Se into organic one by LAB can improve the in vitro activity of bacteria.The antioxidant capacity and bile salt tolerance of 9 strains were improved to some extent.
Keywords:selenium enrichment  lactic acid bacteria  selection  selenium enrichment rate  antioxidant activity
本文献已被 维普 等数据库收录!
点击此处可从《食品工业科技》浏览原始摘要信息
点击此处可从《食品工业科技》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号