FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 157-161.doi: 10.7506/spkx1002-6630-201307033

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Antioxidant and Cholesterol-reducing Properties of Enterococcus gallinarum m661

LIU Chang-jian,LIU Qiu,JIANG Bo,YAN Jian-fang,SUN Tian-zhu   

  1. College of Life Science, Dalian Nationalities University, Dalian 116600, China
  • Received:2012-02-09 Revised:2013-03-01 Online:2013-04-15 Published:2013-03-20
  • Contact: Chang-jian LIU E-mail:lcj@dlnu.edu.cn

Abstract: An enterococcal strain named as m661 was isolated from porcine gastric juice. Strain m661 was found to be capable of producing lactic acid, Gram-positive and catalase-negative. Based on phylogenetic analysis, cellular and colonial morphology and biochemical test, m661 was identified as Enterococcus gallinarum. This strain had antioxidant potential, and its scavenging activity against hydroxyl, DPPH and superoxide anion radicals was in a cell density-dependent manner. At a cell density of 5 × 108 CFU/mL, the scavenging rates of stain m661 against hydroxyl, DPPH, and superoxide anion radicals were 1.58%, 36.6% and 57.1%, respectively. In addition, m661 was found to reduce cholesterol by 34.4% in the culture medium and produce 89.9 mg/L phenyllactic acid, suggesting excellent health-benefiting effects. The results of this study demonstrate that strain m661 has great potential to be developed as a new probiotic resource.

Key words: porcine gastric juice, Enterococcus, 16S rDNA, phylogenetic tree, antioxidant effect

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