日用化学工业（中英文）2025，Vol.55Issue(10)：1275-1283,9.DOI:10.3969/j.issn.2097-2806.2025.10.007
表皮葡萄球菌发酵液抗氧化性能的探究
Studies on the antioxidant properties of Staphylococcus epidermidis fermentation broth
耿文琳 1李明 1曹玉华1
作者信息
- 1. 江南大学 化学与材料工程学院,江苏 无锡 214122
- 折叠
摘要
Abstract
In this work,Staphylococcus epidermidis(S.epidermidis)was used to prepare the fermentation broths with antioxidant activity.Through the optimization of the carbon source,three kinds of S.epidermidis fermentation broth were obtained and designated as SFB,Gly-SFB,and Glu-SFB,which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose,respectively.The differences in antioxidant efficacy of SFB,Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity,SOD enzyme activity and MDA concentration.Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB.The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased.Nevertheless,the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations.The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations,which was opposite to the case after the treatment with SFB.WB indicated that the S.epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects.This indicates that the S.epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway,consequently,antioxidant benefits were exerted.The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.关键词
表皮葡萄球菌/发酵液/抗氧化/免疫蛋白印记Key words
S.epidermidis/fermentation broth/antioxidant/Western Blotting分类
化学化工引用本文复制引用
耿文琳,李明,曹玉华..表皮葡萄球菌发酵液抗氧化性能的探究[J].日用化学工业（中英文）,2025,55(10):1275-1283,9.
