CN111297914A - Application of lactobacillus fermentation clear liquid in antioxidation or preparation of product for antioxidation and antioxidation product - Google Patents
Application of lactobacillus fermentation clear liquid in antioxidation or preparation of product for antioxidation and antioxidation product Download PDFInfo
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- 241000186660 Lactobacillus Species 0.000 title claims abstract description 66
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 66
- 238000000855 fermentation Methods 0.000 title claims abstract description 56
- 230000004151 fermentation Effects 0.000 title claims abstract description 56
- 239000007788 liquid Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 16
- 241000186869 Lactobacillus salivarius Species 0.000 claims abstract description 26
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 23
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 20
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 16
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- 238000011160 research Methods 0.000 abstract description 8
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- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- -1 citric acid diamine Chemical class 0.000 description 2
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- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
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- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- KKUKTXOBAWVSHC-UHFFFAOYSA-N Dimethylphosphate Chemical compound COP(O)(=O)OC KKUKTXOBAWVSHC-UHFFFAOYSA-N 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 241000219000 Populus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
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- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical compound C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
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- 206010003246 arthritis Diseases 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
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- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/181—Salivarius
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
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- Microbiology (AREA)
- Organic Chemistry (AREA)
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- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Pharmacology & Pharmacy (AREA)
- Tropical Medicine & Parasitology (AREA)
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- Birds (AREA)
- General Engineering & Computer Science (AREA)
- Gerontology & Geriatric Medicine (AREA)
- Dermatology (AREA)
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- Nutrition Science (AREA)
- Food Science & Technology (AREA)
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- Molecular Biology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to the field of microorganisms, in particular to application of lactobacillus fermentation clear liquid in antioxidation or preparation of products for antioxidation and an antioxidation product. Wherein the antioxidant product comprises a fermented clear liquid of lactobacillus. According to the invention, researches show that the fermentation clear liquid of the lactobacillus has stronger antioxidant performance, such as the capability of removing hydroxyl free radicals, the capability of inhibiting linoleic acid peroxidation and the activity of antioxidant enzyme substances. And researches show that the lactobacillus salivarius, particularly lactobacillus salivarius CGMCC No.16199 has stronger antioxidant performance compared with other lactobacillus.
Description
Technical Field
The invention relates to the field of microorganisms, in particular to application of lactobacillus fermentation clear liquid in antioxidation or preparation of products for antioxidation and an antioxidation product.
Background
A large number of researches show that the lactobacillus has various probiotic functions, can regulate the immune system of an organism and maintain the balance of intestinal flora, has certain antioxidant capacity, and can clear active oxygen molecules in the intestinal tract and keep the active oxygen molecules in the organism in a relatively stable state.
Oxidative stress is the root cause of aging and aging-related diseases, and it may cause various diseases such as diabetes, atherosclerosis, arthritis, hyperlipidemia, cardiovascular and cerebrovascular diseases, etc. In normal biological cells, an antioxidant defense system containing antioxidant enzymes and nonenzymes exists in a body, active oxygen is continuously generated and continuously eliminated, a dynamic balance is kept, and tissues and cells of the body are protected from being attacked by free radicals.
The lactic acid bacteria exert the antioxidation mainly through the following modes: eliminating active oxygen free radicals around cells, chelating metal ions to relieve lipid peroxidation, exerting antioxidant effect by an antioxidant defense system, regulating the antioxidant defense system of host cells, and regulating signal pathways related to the antioxidant of the host cells.
At present, the main evaluation indexes of the in vitro antioxidant ability of lactic acid bacteria include (1) the ability to scavenge free radicals, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, hydroxyl free radical scavenging ability and superoxide anion free radical scavenging ability; (2) inhibiting lipid peroxidation; (3) reducing power; (4) the ability to chelate metal ions, such as ferrous ion chelating ability and copper ion chelating ability; (5) hydrogen peroxide tolerance, and the like.
However, the research on the oxidation resistance of the lactobacillus is only limited to the research on the lactobacillus thallus, and the research on the oxidation resistance of the lactobacillus fermentation clear liquid is not available.
Disclosure of Invention
The invention aims to provide a lactic acid bacteria fermentation clear liquid with strong oxidation resistance, so that the lactic acid bacteria fermentation clear liquid is applied to oxidation resistance, and an oxidation resistant product is further provided.
In order to achieve the above object, in a first aspect, the present invention provides the use of a lactobacillus fermentation broth for antioxidation.
In a second aspect, the invention provides the use of a lactobacillus fermentation broth for the preparation of a product for oxidation resistance.
In a third aspect, the present invention provides an antioxidant product comprising a fermented serum of lactobacillus.
According to the invention, researches show that the fermentation clear liquid of the lactobacillus has stronger antioxidant performance, such as the capability of removing hydroxyl free radicals, the capability of inhibiting linoleic acid peroxidation and the activity of antioxidant enzyme substances. And researches show that the lactobacillus salivarius, particularly lactobacillus salivarius CGMCC No.16199 has stronger antioxidant performance compared with other lactobacillus.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
In a first aspect, the invention provides the use of a lactobacillus fermentation broth for oxidation resistance.
In a second aspect, the invention provides the use of a lactobacillus fermentation broth for the preparation of a product for oxidation resistance.
According to the invention, the lactobacillus fermentation clear liquid is a liquid phase obtained by carrying out solid-liquid separation on lactobacillus fermentation liquid.
The solid-liquid separation method may be a conventional method in the art, and for example, the supernatant may be obtained by standing, or the supernatant may be obtained by centrifugation. According to a specific embodiment of the invention, the solid-liquid separation mode is centrifugation, the temperature of the centrifugation is 0-10 ℃, preferably 2-6 ℃, the rotation speed of the centrifugation is 3000-10000rpm, preferably 4000-8000rpm, and the time of the centrifugation is 2-20min, preferably 5-15 min.
According to the invention, the preparation method of the lactobacillus fermentation liquor comprises the following steps: inoculating lactobacillus into the culture solution for fermentation culture, thereby obtaining the lactobacillus fermentation solution.
Wherein the inoculation amount of the lactobacillus can be changed in a wide range, and preferably, the inoculation amount of the lactobacillus is 1-3 vol%.
Preferably, before inoculating lactobacillus into the culture solution, activating lactobacillus can be performed according to a method conventional in the art, for example, lactobacillus stored at low temperature is inoculated into the culture solution for culture (for example, 8-15 hours). The number of generations of the activation may be 1-3 times.
According to the present invention, the culture solution may be a conventional liquid culture medium for lactobacillus culture, and preferably, in order to further improve the antioxidant capacity of the prepared lactobacillus supernatant, the culture solution contains dipotassium hydrogen phosphate, sodium acetate, yeast extract powder, magnesium sulfate, beef extract, ammonium citrate, glucose, tryptone, manganese sulfate and tween. More preferably, relative to 1L of the culture solution, the content of dipotassium phosphate is 0.5-5g, the content of sodium acetate (calculated by anhydrous sodium acetate) is 3-7g, the content of yeast extract powder is 3-7g, the content of magnesium sulfate calculated by magnesium sulfate heptahydrate is 0.2-0.8g, the content of beef extract is 5-15g, the content of ammonium citrate (diammonium hydrogen citrate) is 0.5-5g, the content of glucose is 10-30g, the content of tryptone is 5-15g, the content of manganese sulfate is 0.1-0.5g, the content of tween is 50-1001 mL, and the pH is 6-7.5. More preferably, relative to 1L of the culture solution, the content of dipotassium phosphate is 1-3g, the content of sodium acetate (calculated by anhydrous sodium acetate) is 4-6g, the content of yeast extract powder is 4-6g, the content of magnesium sulfate calculated by magnesium sulfate heptahydrate is 0.4-0.6g, the content of beef extract is 8-12g, the content of ammonium citrate (diammonium hydrogen citrate) is 1-3g, the content of glucose is 15-25g, the content of tryptone is 8-12g, the content of manganese sulfate is 0.2-0.3g, the content of tween is 70-901mL, and the pH is 6.5-7. Most preferably, the culture solution contains 2g of dipotassium phosphate, 5g of sodium acetate (in terms of anhydrous sodium acetate), 5g of yeast extract powder, 0.5g of magnesium sulfate (in terms of magnesium sulfate heptahydrate), 10g of beef extract, 2g of ammonium citrate (diammonium hydrogen citrate), 20g of glucose, 10g of tryptone, 0.25g of manganese sulfate, 801mL of tween and pH6.5, relative to 1L of the culture solution.
According to the present invention, the fermentation culture of the lactobacillus can be performed according to the conventional fermentation culture method of lactobacillus in the field, and preferably, the fermentation culture temperature is 30-40 ℃ and the time is 10-15 h.
It is known that lactobacillus belongs to a partial anaerobic type bacterium, and usually, it is necessary to perform stationary culture under substantially oxygen-free conditions (for example, nitrogen gas is filled after a culture solution is prepared to discharge oxygen), and the inventors of the present invention have found in their studies that the antioxidant property of a supernatant obtained by culturing the lactobacillus under non-stationary conditions, for example, on a shaker, can be further improved. Preferably, the lactobacillus is subjected to fermentation culture at the rotation speed of 150-.
According to the present invention, the lactobacillus may be various lactobacillus conventionally used in the art, but the inventors of the present invention found that in the case where the lactobacillus is lactobacillus salivarius, particularly lactobacillus salivarius CGMCC No.16199(CN 109810917a), the antioxidant property of the prepared lactobacillus fermentation broth is better.
The lactobacillus salivarius is separated from natural fermented rice flour of Guangxi Bama village.
The lactobacillus salivarius provided by the invention can produce a large amount of live bacteria of the lactobacillus salivarius through liquid culture, and the culture method has no special characteristicsAs long as the Lactobacillus salivarius can proliferate, the amount of the Lactobacillus salivarius may be 10, for example7Inoculating the live lactobacillus salivarius in a lactobacillus culture medium at the inoculation amount of CFU/mL, and culturing at 15-38 ℃ for 8-72 hours under an anaerobic or aerobic condition to obtain a fermentation liquid. The culture medium for the Lactobacillus may be any medium suitable for culturing Lactobacillus known in the art, such as milk and/or Lactobacillus (MRS) medium described in "Lactobacillus-biological basis and applications" (Poplar, light industry Press, 1996).
In the present invention, the viable cells of lactobacillus salivarius in the fermentation liquid can be further separated, and the method for separating is not particularly limited as long as the cells can be enriched from the culture liquid, and for example, the separation can be achieved by a centrifugation and/or filtration method, and the conditions for centrifugation and filtration can be known conditions, and the present invention is not described herein again.
According to the present invention, the antioxidant product may be various products useful for antioxidation, for example, may be food, cosmetics or pharmaceuticals. The skilled person can specifically select it according to the specific situation.
In a third aspect, the present invention provides an antioxidant product comprising a fermented serum of lactobacillus.
The preparation method of the fermentation supernatant of lactobacillus has been described in detail above, and in order to avoid unnecessary repetition, the detailed description is not repeated herein.
Preferably, the lactobacillus is lactobacillus salivarius, preferably lactobacillus salivarius CGMCC No. 16199.
According to the invention, the antioxidant product may be a cosmetic, food or pharmaceutical product, it being understood that one skilled in the art may formulate different adjuvants depending on the antioxidant product.
The following preparation examples, examples and comparative examples will further illustrate the present invention, but do not limit the present invention accordingly.
In the following preparations and examples:
experimental strains: lactobacillus salivarius M18-6(CGMCC NO.16199) is derived from CN 109810917A;
lactobacillus rhamnosus LGG (ATCC No.53103) is from ATCC.
MRS liquid medium 1 formula: 2g of dimethyl hydrogen phosphate, 5g of anhydrous sodium acetate, 5g of yeast extract powder, 0.5g of magnesium sulfate heptahydrate, 10g of beef extract, 2g of ammonium citrate, 20g of glucose, 10g of tryptone, 0.25g of manganese sulfate, 801mL of tween, 1000mL of distilled water, pH6.5, and sterilization at 115 ℃ for 15min for later use.
MRS liquid medium 2 formula: 10g of tryptone, 10g of beef extract, 5g of yeast extract, 20g of glucose, 801ml of tween and K2HPO42g, 5g of anhydrous sodium acetate, 2g of ammonium citrate and MgSO4·7H20.02g of O, 0.05g of manganese sulfate, 1000ml of distilled water, pH (5.6-5.8), and sterilizing for 15min at 115 ℃ for later use.
MRS liquid medium 3 formula: 10g of beef protein powder, 10g of fish juice, 5g of yeast extract powder, 20g of glucose, 5g of anhydrous sodium acetate, 2g of citric acid diamine, 0.1g of tween, 0.58g of magnesium sulfate, 0.28g of manganese sulfate, 1000ml of distilled water, pH (6.2-6.4), and sterilizing at 115 ℃ for 15min for later use.
Preparation example
This preparation example is intended to illustrate the activation of the strains
The strains of lactobacillus salivarius M18-6 and lactobacillus rhamnosus LGG glycerol tube frozen in an ultra-low temperature refrigerator at-80 ℃ are respectively inoculated into MRS liquid culture medium according to the inoculum size of 2 volume percent, then cultured for 12h under the conditions of 37 ℃ and 180rpm, and subjected to subsequent tests after continuous activation for 3 generations.
Example 1
This example illustrates the preparation of a clear fermentation broth of Lactobacillus
The activated lactobacillus salivarius M18-6 of preparation example was inoculated into MRS liquid medium 1 at an inoculum size of 2 vol%, and then cultured at 37 ℃ at 180rpm for 12 hours to obtain a fermentation broth.
Centrifuging the fermented fermentation liquor at 6000rpm and 4 ℃ for 10min, and collecting supernatant, namely the fermentation supernatant required by the experiment.
Example 2
This example illustrates the preparation of a clear fermentation broth of Lactobacillus
Preparation of lactobacillus fermentation broth was performed according to the method of example 1, except that the MRS liquid medium 1 was oxygenated with nitrogen and deoxygenated, and fermentation culture was performed under static conditions.
Example 3
This example illustrates the preparation of a clear fermentation broth of Lactobacillus
Preparation of lactobacillus fermentation broth was performed according to the method of example 1, except that the MRS liquid medium was MRS liquid medium 2.
Example 4
This example illustrates the preparation of a clear fermentation broth of Lactobacillus
Preparation of lactobacillus fermentation broth was performed according to the method of example 1, except that the MRS liquid medium was MRS liquid medium 3.
Example 5
This example illustrates the preparation of a clear fermentation broth of Lactobacillus
Preparation of a fermented supernatant of Lactobacillus was carried out according to the method of example 1, except that the Lactobacillus was Lactobacillus rhamnosus LGG (ATCC No. 53103).
Comparative example 1
This comparative example serves to illustrate the preparation of a bacterial suspension
The activated lactobacillus salivarius M18-6 in the preparation example is inoculated into an MRS liquid culture medium 1 in an inoculation amount of 2 volume percent, and then cultured for 12 hours at 37 ℃ and 180rpm to obtain fermentation liquor, namely bacterial suspension.
Comparative example 2
This comparative example is illustrative of the preparation of cell lysate
Inoculating the activated lactobacillus salivarius M18-6 of the preparation example into an MRS liquid culture medium 1 in an inoculation amount of 2 volume percent, culturing for 12h at 37 ℃ and 180rpm to obtain a fermentation liquid, centrifuging the fermentation liquid for 2min at 4 ℃ and 12000r/min, discarding supernatant, suspending thalli in PBS buffer solution, grinding by a Beadcoater for 30s, centrifuging at 12000r/min for 5min, and taking the supernatant as cell lysate.
Test example 1
This test example is for illustrating the hydroxyl radical scavenging rate
1mL of phenanthroline reagent (0.75mmol/L), 2mL of phosphate buffer (pH 7.4), and 1mL of FeSO4(0.75mmol/L) was mixed well and 1mL of H was added2O2(10%) and 1mL of a sample solution to be tested (fermentation supernatant prepared in examples 1 to 5, bacterial suspension prepared in comparative example 1, and cell lysate prepared in comparative example 2, respectively) were allowed to stand at 37 ℃ for 90min, and the absorbance at 536nm was measured As As. Replacing the sample with normal saline to obtain absorbance Ac, and replacing H with normal saline2O2And the absorbance obtained for the sample solution was Ab, and the hydroxyl radical scavenging ratio was calculated according to the following formula, and the results are shown in Table 1.
Test example 2
This test example is intended to illustrate the inhibition of linoleic acid peroxidation
0.5mL of phosphate buffer (pH 7.4) was mixed with 1mL of an emulsion of linoleic acid, and 0.2mL of FeSO was added4The solution (0.01%), 0.02mL ascorbate (0.01%), and 0.4mL of the sample to be tested (fermentation supernatants prepared in examples 1-5, bacterial suspension prepared in comparative example 1, and cell lysate prepared in comparative example 2), were mixed well and reacted in a 37 ℃ water bath for 12 hours. Adding 0.2mL of TCA (4%), 2mL of TBA (0.8%) and 0.2mL of BHT (0.4%) into the mixed solution, mixing, reacting in 100 deg.C water bath for 30min, taking out the rapid cooling system, extracting with 2mL of butanol, measuring OD value of supernatant at 532nm to obtain ASample (I)The inhibition rate of linoleic acid peroxidation was calculated according to the following formula, and the results are shown in table 1.
Inhibition ratio (%) - (1-A)Sample (I)/ABlank space)×100％
Wherein A isBlank spaceOD value of supernatant after reaction for replacing 0.4ml of test sample with 0.4ml of corresponding MRS culture solution.
Test example 3
This test example is for elucidating the activity of antioxidase-like substances
The results of measuring glutathione peroxidase (GSH-PX) and total superoxide dismutase (T-SOD) in the fermentation clear solutions prepared in examples 1-5, the bacterial suspensions prepared in comparative example 1 and the cell lysates prepared in comparative example 2 with a kit (purchased from Nanjing institute of bioengineering, Cat. A005-1-2\ A001-1-2) are shown in Table 1.
TABLE 1
And the result indicates that the detection limit of the kit is lower and no valid data is detected.
As can be seen from Table 1, the fermentation broth of Lactobacillus salivarius M18-6 has a strong ability to scavenge hydroxyl radicals, 61.95%, significantly higher than commercial strain LGG (49.21%).
It can also be seen from table 1 that the fermentation serum of lactobacillus salivarius M18-6 has a good inhibitory capacity against linoleic acid peroxidation, 71.30%, significantly higher than commercial strain LGG (54.08%).
As can also be seen from Table 1, the glutathione peroxidase (GSH-PX) and the superoxide dismutase (T-SOD) in the fermentation supernatant of M18-6 were all higher than that of the commercial strain LGG.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (10)
1. The application of lactobacillus fermentation clear liquid in antioxidation.
2. Use of a lactobacillus fermentation broth for the preparation of a product for oxidation resistance.
3. The use according to claim 1 or 2, wherein the lactobacillus fermentation clear liquid is a liquid phase obtained after the lactobacillus fermentation liquid is subjected to solid-liquid separation.
4. The use according to claim 3, wherein the preparation method of the lactobacillus fermentation broth comprises: inoculating lactobacillus into the culture solution for fermentation culture, thereby obtaining the lactobacillus fermentation solution.
5. The use of claim 4, wherein the culture solution contains dipotassium hydrogen phosphate, sodium acetate, yeast extract powder, magnesium sulfate, beef extract, ammonium citrate, glucose, tryptone, manganese sulfate and tween;
preferably, relative to 1L of the culture solution, the content of dipotassium phosphate is 0.5-5g, the content of sodium acetate is 3-7g, the content of yeast extract powder is 3-7g, the content of magnesium sulfate calculated by magnesium sulfate heptahydrate is 0.2-0.8g, the content of beef extract is 5-15g, the content of ammonium citrate is 0.5-5g, the content of glucose is 10-30g, the content of tryptone is 5-15g, the content of manganese sulfate is 0.1-0.5g, the content of tween is 50-1001 mL, and the pH is 6-7.5.
6. Use according to claim 4 or 5, wherein the conditions of the fermentation culture comprise: the temperature is 30-40 deg.C, and the time is 10-15h, and the fermentation culture is carried out under non-standing condition.
7. Use according to claim 1 or 2, wherein the lactobacillus is lactobacillus salivarius, preferably lactobacillus salivarius CGMCC No. 16199.
8. Use according to claim 2, wherein the antioxidant product is a food product, a cosmetic product or a pharmaceutical product.
9. An antioxidant product comprising a fermented serum of lactobacillus.
10. Antioxidant product according to claim 9, wherein the lactobacillus is lactobacillus salivarius, preferably lactobacillus salivarius CGMCC No. 16199.
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