Center of Agro-Food Technology, Northeast Agricultural Research Center of China, Changchun 130033, PR China.
Food Chem. 2012 Dec 1;135(3):1914-9. doi: 10.1016/j.foodchem.2012.06.048. Epub 2012 Jun 29.
Eleven Lactobacillus plantarum strains isolated from traditional Chinese fermented foods were investigated for their in vitro scavenging activity against hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, and their resistance to hydrogen peroxide. L. plantarum C88 at a dose of 10(10) CFU/ml showed the highest hydroxyl radical and DPPH scavenging activities, with inhibition rates of 44.31% and 53.05%, respectively. Resistance of intact cells to hydrogen peroxide was also found in all strains. L. plantarum C88 was the most resistant strain against hydrogen peroxide. When L. plantarum C88 was administered to senescent mice suffering oxidative stress induced by d-galactose, the serum superoxide dismutase activity, the glutathione peroxidase activity and the total antioxidant capacity in liver increased significantly, while the level of malondialdehyde in liver decreased significantly. L. plantarum C88 isolated from traditional Chinese fermented dairy tofu could be considered as a potential antioxidant to be applied in functional foods.
从传统的中国发酵食品中分离出的 11 株植物乳杆菌菌株被研究了其体外清除羟自由基和 2,2-二苯基-1-苦基肼自由基（DPPH）的能力，以及它们对过氧化氢的抗性。以 10(10)CFU/ml 剂量的植物乳杆菌 C88 对羟自由基和 DPPH 自由基的清除活性最高，抑制率分别为 44.31%和 53.05%。所有菌株的完整细胞对过氧化氢都有抗性。植物乳杆菌 C88 是对过氧化氢最具抗性的菌株。当植物乳杆菌 C88 被给予因 D-半乳糖诱导氧化应激的衰老小鼠时，血清中超氧化物歧化酶活性、肝中的谷胱甘肽过氧化物酶活性和总抗氧化能力显著增加，而肝中丙二醛的水平显著降低。从传统的中国发酵乳制品豆腐中分离出的植物乳杆菌 C88 可以被认为是一种潜在的抗氧化剂，应用于功能性食品中。
