[1] Monika C, Anna K K, Marek N. A comparison of antioxidant activities of oleuropein and its dialdehydic derivative from olive oil, oleacein[J]. Food Chemistry, 2012,131: 940-947.[2] 黄珊珊, 刘晶, 赵征. 植物乳杆菌和德氏乳杆菌保加利亚亚种菌体外抗氧化活性的对比研究[J]. 中国乳品工业, 2010, 27: 8-10.[3] Verena J K, Brigitte M, Reinhard S, et al. Impact of lactic acid bacteria on oxidative DNA damage in human derived colon cells[J]. Food and Chemical Toxicology, 2007, 46: 1221-1229.[4] 吴祖芳, 洪松虎, 沈锡权, 等. 乳酸菌高抗氧化活性菌株的筛选及鉴定[J]. 中国食品学报, 2010, 10: 73-78.[5] Irwandi J, Miyuki K, Toshie K, et al. Antioxidant behaviour of carotenoids highly accumulated in HepG2 cells[J]. Food Chemistry, 2012, 132: 865-872.[6] Sheu M J, Deng J S, Huang M H, et al. Antioxidant and anti-inflammatory properties of Dichondra repens Forst. and its reference compounds[J]. Food Chemistry, 2012, 132: 1010-1018.[7] Verena J K, Brigitte M, Reinhard S, et al. Impact of lactic acid bacteria on oxidative DNA damage in human derived colon cells[J]. Food and Chemical Toxicology, 2008, 46: 1221-1229.[8] Fu J, Yuan J, Tu Y Y, et al. A polysaccharide from Acanthopanax senticosus improves the antioxidant status in alloxan-induced diabetic mice[J]. Carbohydrate Polymers, 2012,88: 517–521.[9] Sahitya C P, Shanmugam R K, Sangeetha L R, et al. Alterations in antioxidant enzyme activities and oxidative damage in alcoholic rat tissues: Protective role of Thespesia populnea[J]. Food Chemistry, 2012, 132: 150-159.[10] 李垚清, 孙进, 乐国伟,等. 乳酸菌抑制葡聚糖硫酸钠诱导的结肠黏膜氧化应激损伤的研究[J]. 中国微生态学杂志, 2011, 23: 97-100.[11] SENADHEERA D, KRASTEL K, MAIR R, et al. Inactivation of VicK affects acid production and acid survival of Strep tococcus mutans [J] . Journal of Bacteriology, 2009, 191(20) : 6415-6424.[12] Marcela C, Peter H, Adriana K, et al. The effect of selected microbial strains on internal milieu of broiler chickens after peroral administration[J]. Research in Veterinary Science, 2011, 91: 132-137.[13] Christopher B F, Ashkan F, Shriram M. J, et al. Lactobacillus GG treatment ameliorates alcohol-induced intestinal oxidative stress, gut leakiness, and liver injury in a rat model of alcoholic steatohepatitis[J]. Alcohol, 2009,43: 163-172.[14] Bae, J L, Jin S K, Young M K. Antioxidant activity and c-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods[J]. Food Chemistry, 2010, 122: 271-276.[15] Takashi K, Natsuki K, Toshihiro Y, et al. Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi[J]. Food Chemistry, 2010, 120: 517-522.[16] Carlo G R, Luana N, Rossana C, et al. Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ[J]. Food Chemistry, 2010, 119: 1079-1089.[17] Wu S C, Su Y S, Cheng H Y. Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity[J]. Food Chemistry, 2011, 129: 804-809[18] Tijana M D, Slavica S, ?iler M, et al. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals[J]. Food Chemistry, 2010, 119: 957-963.[19] Tomomi K, Takashi K, Choa A, et al. Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria[J]. LWT - Food Science and Technology, 2012, 47: 25-30.[20] Chandrakant A, Marcia P, Duane G, et al. In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice[J]. Innovative Food Science and Emerging Technologies, 2011, 13: 221-230.[21] Raffaella D C, Rosalinda F S, Giovanna M, et al. Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J].Food Microbiology, 2011, 28: 900-909.[22] Liu C F, Pan T M. In vitro effects of lactic acid bacteria on cancer cell viability and antioxidant activity[J]. Journal of Food and Drug Analysis, 2010, 18 (2): 77-86.[23] Kai T, Paul N, Tiiu K, et al. The Influence of Antibacterial and Antioxidative Probiotic Lactobacilli on Gut Mucosa in a Mouse Model of Salmonella Infection[J]. Microbial Ecology in Health and Disease, 2004, 16: 180-187.[24] Lee J, Hwang K, Chung M Y, et al. Resistance of Lactobacillus casei KCTC 3260 to reactive oxygen species(ROS): Role for a metal ion chelating effect. Journal of Food Science, 2005, 70(8): 388-391.[25] Raffaella D C, Rosalinda F S, Annalisa P, et al. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology, 2009, 8: 473-483.[26] Kullisssr T, Songiseep E, Mikelsaar M, et al. Antioxidative probiotic fermented goats milk decreases oxidative stress-mediated atherogenicity in human subjects[J]. British Journal of Nutrition, 2003, 90: 449-456.[27] Talwalkar A, Kailasapathy K. Matabolic and Biochemical Responses of Probiotic Bacteria to Oxygen[J]. Journal of Dairy Science, 2003, 86: 2537-2546.[28] 王玉华, 高晶, 陈萍, 等.鼠李糖乳杆菌不同组分抗氧化活性的研究[J]. 食品科技, 2011, 9 (36): 27-31.[29] Hanie S E M, Javad M N, Aziz H R, et al. Probiotic yogurt improves antioxidant status in type 2 diabetic patients[J]. Nutrition, 2011,28: 539-543. [30] Kang Y M, Lee B J, Kim J I, et al. Antioxidant effects of fermented sea tangle (Laminaria japonica) by Lactobacillus brevis BJ20 in individuals with high level of c-GT:A randomized, double-blind, and placebo-controlled clinical study[J]. Food and Chemical Toxicology, 2012, 50: 1166-1169.[31] 王艳萍, 许女, 白小佳. 植物乳杆菌MA2对大鼠血脂代谢的影响[J]. 中国酿造,2009, 10: 68-71.[32] Terahara M, Nishide S, Kaneko T. Preventive effect of Lactobacillus delbrueckii subsp. Blgaricus on the oxidation of LDL[J]. Bioscience, Biotechnology, and Biochemistry, 2002, 64(9): 1868-1873.[33] Jean G, Le B, Silvina del C, et al. Use of superoxide dismutase and catalase producing lactic acid bacteria in TNBS induced Crohn’s disease in mice[J]. Journal of Biotechnology, 2011, 151: 287-293.[34] PAIK H D, PARK J S, PARK E. Effects of Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet. Biological & Pharmaceutical Bulletin[J]. 2005, 28(7): 1270-1274.[35] 王曦,罗霞,许晓燕, 等. 不同乳酸菌菌株抗氧化能力的比较研究[J]. 食品科学, 2010, 31: 197-201.[36] Ng C C, Wang C Y, Wang Y P, et al. Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata[J]. Journal of Bioscience and Bioengineering, 2011, 3: 289-293.[37] 王玉林. 不同取穴方法对亚急性衰老大鼠的影响及其作用机制的比较研究[D].哈尔滨:黑龙江中医药大学, 2009. |