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Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau
Ding, WR; Wang, LN; Zhang, J; Ke, WC; Zhou, JW; Zhu, JX; Guo, XS; Long, RJ; Long, RJ (reprint author), Lanzhou Univ, Sch Life Sci, 222 Tianshui South Rd, Lanzhou 730000, Gansu, Peoples R China.
Indexed BySCIE
2017-08
Source PublicationJOURNAL OF FUNCTIONAL FOODS
ISSN1756-4646
Volume35Issue:8Pages:481-488
AbstractThis study investigated the antioxidant properties of lactic acid bacteria (LAB) isolated from spontaneously fermented yak milk collected on the Tibetan Plateau. Nine different species of LAB strains with high 2,2-diphenyl-1picrylhydrazyl radical-scavenging activity were screened from 403 isolates, and most of the selected LAB strains exhibited higher antioxidant activity than the reference strains from low altitude areas. Among the 9 screened strains, L. delbrueckii subsp. bulgaricus F17 showed the greatest pro biotic potential due to its high free radical scavenging activity (scavenging 59% OH center dot and 54% O-2(-)) and high survival rate (58%) within a simulated gastrointestinal tract. After administering the strain to ageing mice induced by D-galactose, the glutathione peroxidase activity in mouse livers and sera and the superoxide dismutase activities in mouse sera and brains increased significantly, while malondialdehyde levels in mouse livers and sera decreased significantly. This unique isolate could be considered a potential antioxidant strain for functional food production. (C) 2017 Elsevier Ltd. All rights reserved.
KeywordLactic acid bacteria Antioxidant activity Fermented yak milk Probiotics
Subject AreaFood Science & Technology
PublisherELSEVIER
Publication PlaceAMSTERDAM
DOI10.1016/j.jff.2017.06.008
First Inst
Language英语
Project NumberNational Natural Science Foundation of China [31272486]
Funding Project国家自然科学基金项目
Funding OrganizationNSFC
SubtypeArticle
WOS IDWOS:000406080900052
Department
[Ding, Wurong;
Wang, Lina;
Zhang, Juan;
Ke, Wencan;
Zhou, Jianwei;
Zhu, Jiexu;
Guo, Xusheng;
Long, Ruijun] Lanzhou Univ, Sch Life Sci, State Key Lab Grassland Agroecosyst, Lanzhou 730000, Gansu, Peoples R China;
[Ding, Wurong;
Wang, Lina...更多
Citation statistics
Cited Times:19[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.lzu.edu.cn/handle/262010/196186
Collection生命科学学院
Corresponding AuthorGuo, XS; Long, RJ (reprint author), Lanzhou Univ, Sch Life Sci, 222 Tianshui South Rd, Lanzhou 730000, Gansu, Peoples R China.
Recommended Citation
GB/T 7714
Ding, WR,Wang, LN,Zhang, J,et al. Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau[J]. JOURNAL OF FUNCTIONAL FOODS,2017,35(8):481-488.
APA Ding, WR.,Wang, LN.,Zhang, J.,Ke, WC.,Zhou, JW.,...&Long, RJ .(2017).Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau.JOURNAL OF FUNCTIONAL FOODS,35(8),481-488.
MLA Ding, WR,et al."Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau".JOURNAL OF FUNCTIONAL FOODS 35.8(2017):481-488.
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