Antioxidant Activity of Lacbacillus rhamnosus LR12 and LR76

doi:10.7506/spkx1002-6630-200919039

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19): 177-180.doi: 10.7506/spkx1002-6630-200919039

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Antioxidant Activity of Lacbacillus rhamnosus LR12 and LR76

WANG Yu-hua1 WANG Li-mei2 FENG Yin1 GAO Jing1 HU Yao-hui1,*

1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
2. Center of Fermentation Engineering Technology Research, Changshu Institute of Technology, Changshu 215500, China

Received:2008-08-04 Revised:2009-07-22 Online:2009-10-01 Published:2010-12-29
Contact: HU Yao-hui1,* E-mail:huyaohui@vip.163.com

Abstract

Abstract:

In order to screen strains with strong antioxidant activity from Lacbacillus rhamnosus, H2O2 tolerance capability was applied to evaluate antioxidant activity. Two desired strains (LR12 and LR76) were successfully identified. H2O2 tolerance capability, hydroxyl free radical and superoxide anion elimination ability were determined for the characterization of both strains. Results indicated that LR12 and LR76 had excellent tolerance in 1.0 mmol/L H2O2 solution up to 2 h. Scavenging efficiencies of LR12 and LR76 were 48% and 55% for hydroxyl free radicals, 57% and 68% for superoxide anions respectively. LR76 had higher efficiency on hydroxyl free radical and superoxide anion scavenging than L. rhamnosus LGG, while LR12 was a little lower than LGG. Therefore, antioxidant activity of LR12 and LR76 should be related to active cells or active components in cells.

Key words: Lactobacillus rhamnosus , antioxidant activity , H2O2 tolerance capability, hydroxyl free radical , superoxide anion radicals

CLC Number:

TS201.2

WANG Yu-hua1 WANG Li-mei2 FENG Yin1 GAO Jing1 HU Yao-hui1,*. Antioxidant Activity of Lacbacillus rhamnosus LR12 and LR76[J]. FOOD SCIENCE, 2009, 30(19): 177-180.

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Antioxidant Activity of Lacbacillus rhamnosus LR12 and LR76

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