不同益生菌液态发酵牡蛎制品的体外抗氧化活性的比较

该试验选用鼠李糖乳杆菌、干酪乳杆菌、肠膜明串珠菌及布拉酵母菌液态发酵牡蛎，比较其总抗氧化能力、1,1-二苯基-2-三硝基苯肼（DPPH）自由基、羟自由基及超氧阴离子自由基清除能力和总肽含量。结果表明，4株益生菌发酵牡蛎制品组的总抗氧化能力与空白组相比均显著提升，其中鼠李糖乳杆菌组最高，为（4.04±0.05）U/m L;4组均具有自由基清除能力，其中鼠李糖乳杆菌组的DPPH自由基清除能力最强，羟自由基清除能力与其他组相近，但超氧阴离子自由基清除能力最低；总肽含量由高到低排序的发酵牡蛎制品组为肠膜明串珠菌组>干酪乳杆菌组>鼠李糖乳杆菌组>布拉酵母菌组。初步确定鼠李糖乳杆菌为适用于发酵牡蛎制备活性肽的优良菌株，可为海洋食药资源高值化利用提供可借鉴的技术途径。

Comparison of antioxidant activity in vitro of oyster products with liquid fermentation by different probiotics

Lactobacillus rhamnosus, Lactobacillus casei, Leuconostoc mesenteroides and Saccharomyces boulardii were selected for liquid fermentation of oyster in this experiment. The total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, hydroxyl free radical and superoxide anion free radical scavenging capacity, and total peptide content were compared. The results showed that compared with the blank group, the total antioxidant capacity of oyster products groups fermented by 4 probiotics was significantly improved, among them, L. rhamnosus group was the highest, which was (4.04±0.05) U/ml. The 4 groups all had free radical scavenging ability, among them, the DPPH free radical scavenging ability of L. rhamnosus group was the strongest, and its hydroxyl free radical scavenging ability was similar to other groups, but the superoxide anion free radical scavenging ability was the lowest. The fermented oyster products groups of total peptide contents ranked from the highest to the lowest were L. mesenteroides group＞L. casei group＞L. rhamnosus group＞S. boulardii group. L. rhamnosus was preliminarily identified as an excellent strain suitable for oyster fermentation to prepare bioactive peptides, which could provide a reference for the high value utilization of marine food and drug resources.