食品科学2012，Vol.33Issue(21)：34-38,5.
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
Extraction and Antioxidant Activity in vitro of Capsular Polysaccharide from Lactobacillus helveticus MB2-1 in Sayram Yogurt from Xinjiang
摘要
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%).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Key words
Sayram yohurt/Lactobacillus helveticus MB2-1/capsular polysaccharide/extraction/antioxidant capacity分类
轻工纺织引用本文复制引用
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):34-38,5.基金项目
国家“863”计划项目 （）
国家自然科学基金青年基金项目 （）
江苏省自然科学基金项目 （）
教育部博士点基金项目（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 （）
