源自新疆赛里木酸奶的瑞士乳杆菌MB2-1荚膜多糖提取及其抗氧化活性

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 34-38.

源自新疆赛里木酸奶的瑞士乳杆菌MB2-1荚膜多糖提取及其抗氧化活性

李伟，纪鹃，徐希研，胡波，王凯，徐冬兰，董明盛*

南京农业大学食品科技学院

收稿日期:2012-07-03 修回日期:2012-10-16 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 董明盛 E-mail:dongms@njau.edu.cn
基金资助:
国家“863”计划项目;江苏省自然科学基金项目;教育部博士点基金（新教师类）;南京农业大学青年科技创新基金项目;江苏高校优势学科建设工程资助项目

Extraction and Antioxidant Activity in vitro of Capsular Polysaccharide from Lactobacillus helveticus MB2-1 in Sayram Yogurt from Xinjiang

Received:2012-07-03 Revised:2012-10-16 Online:2012-11-15 Published:2012-11-09
Supported by:
;Natural Science Foundation of Jiangsu province

摘要/Abstract

摘要： 对分离自新疆赛里木传统拉丝酸奶的一株高产黏瑞士乳杆菌MB2-1(Lactobacillus helveticus MB2-1)荚膜多糖提取条件及其体外抗氧化效果进行研究。结果表明：选用胃蛋白酶和胰蛋白酶复合酶处理，在37℃、pH 6.0、酶用量为1400U/mL条件下水解18h，荚膜多糖产量达184.58mg/L。得到的荚膜多糖提取物中多糖含量为95.58%，蛋白质含量为1.82%。4.0mg/mL L. helveticus MB2-1荚膜多糖对DPPH自由基和·OH具有较强的清除效果，清除率分别达84.30%和48.22%以上，同时还具有较强的还原能力(83.88%)和Fe2+螯合能力(35.68%)。

关键词: 赛里木酸奶, 瑞士乳杆菌MB2-1, 荚膜多糖, 提取, 抗氧化活性

Abstract: The purpose of this work was to study extraction conditions and antioxidant activity in vitro of capsular polysaccharide (CP) from Lactobacillus helveticus MB2-1, a potent CP producing strain isolated from Sayram traditional yogurt from Xinjiang. After 18 h of hydrolysis with both pepsin and trypsin at a total dosage of 1400 U/mL under the conditions of 37 ℃ and pH 6.0, the yield of CP was 184.58 mg/L and the resulting extract contained 95.58% polysaccharide and 1.82% protein. At 4.0 mg/mL, it had strong scavenging activities against DPPH and hydroxyl free radicals with corresponding scavenging rates of 84.30% and 48.22% and powerful reducing power (83.88%) and ferrous ion-chelating capacity (35.68%).

Key words: Sayram yohurt, Lactobacillus helveticus MB2-1, capsular polysaccharide, extraction, antioxidant capacity

中图分类号:

TS201.3

李?伟，纪?鹃，徐希研，胡?波，王?凯，徐冬兰，董明盛*. 源自新疆赛里木酸奶的瑞士乳杆菌MB2-1荚膜多糖提取及其抗氧化活性[J]. 食品科学, 2012, 33(21): 34-38.

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