Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2017 Apr 15;221:1642-1649. doi: 10.1016/j.foodchem.2016.10.124. Epub 2016 Oct 27.
Lactobacillus plantarum MA2 was isolated from Chinese traditional Tibetan kefir grains. The antioxidant activities in vitro of this strain were evaluated extensively. The results showed that L. plantarum MA2 can tolerate hydrogen peroxide up to 2.0mM, and its fermentate (fermented supernatant, intact cell and cell-free extract) had strong reducing capacities, lipid peroxidation inhibition capacities, Fe-chelating abilities, as well as various free radical scavenging capacities. Additionally, both the fermented supernatant and cell homogenate exhibited glutathione peroxidase activity and superoxide dismutase activity. In order to investigate the antioxidant mechanism of L. plantarum MA2 at the molecular level, eight antioxidant-related genes were identified, and further analyzed. Three groups of genes cat, gshR and npx, were found up-regulated under HO challenge.
植物乳杆菌 MA2 从中国传统藏式克菲尔粒中分离得到。该菌株的体外抗氧化活性得到了广泛评估。结果表明，植物乳杆菌 MA2 能耐受高达 2.0mM 的过氧化氢，其发酵液（发酵上清液、完整细胞和无细胞提取物）具有很强的还原能力、抑制脂质过氧化能力、Fe 螯合能力以及多种自由基清除能力。此外，发酵上清液和细胞匀浆均表现出谷胱甘肽过氧化物酶活性和超氧化物歧化酶活性。为了从分子水平上研究植物乳杆菌 MA2 的抗氧化机制，鉴定并进一步分析了 8 个与抗氧化相关的基因。在 HO 胁迫下，发现三组基因 cat、gshR 和 npx 上调。
