文献类型: 外文期刊
作者: Zhang, Li 1 ; Liu, Chunhong 2 ; Li, Da 1 ; Zhao, Yujuan 1 ; Zhang, Xue 1 ; Zeng, Xianpeng 1 ; Yang, Zhennai 1 ; Li, Sheng 1 ;
作者机构: 1.Jilin Acad Agr Sci, Inst Agrofood Technol, Changchun 130033, Peoples R China
2.Changchun Univ, Special Educ Coll, Changchun 130022, Peoples R China
3.Jilin Univ, Coll Biol & Agr Engn, Changchun 130025, Peoples R China
4.Beijing Technol & Business Univ, Sch Food Sci, Beijing 100048, Peoples R China
关键词: Antioxidant activity;Exopolysaccharide;Lactic acid bacteria;Lactobacillus plantarum
期刊名称:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES ( 影响因子:6.953; 五年影响因子:6.737 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: A neutral exopolysaccharide (EPS), designated LPC-1, was isolated from the culture of Lactobacillus plantarum C88 and purified by ion-exchange and gel-permeation chromatography. LPC-1 had an average molecular weight of 1.15×10~6Da, and it was composed of galactose and glucose with a molar ratio of 1:2. The antioxidant activity of LPC-1 was evaluated with the in vitro scavenging abilities on hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The results indicated that LPC-1 had good scavenging ability on hydroxyl radicals. Furthermore, the protective effect of LPC-1 on H_2O_2-induced Caco-2 cells oxidative injury was investigated. As results, LPC-1 inhibited the formation of malondialdehyde (MDA) and raised the activities of superoxide dismutase (SOD) and total antioxidant capacities (T-AOC) in a dose-dependent manner. These results demonstrate that the EPS from L. plantarum C88 has antioxidant effects that may involve scavenging of reactive oxygen species (ROS), up-regulation of enzymatic and non-enzymatic antioxidant activities, and reduction of lipid peroxidation.
- 相关文献
作者其他论文 更多>>
-
Utilization of hyaluronic acid to improve Mozzarella cheese: Composition, texture, microstructure, and pizza baking properties
作者:Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu;Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu
关键词:Hyaluronic acid; Mozzarella cheese; Physicochemical; Microstructure; Pizza bake
-
Anti-colorectal cancer effect of total minor ginsenosides produced by lactobacilli transformation of major ginsenosides by inducing apoptosis and regulating gut microbiota
作者:Shen, Yunjiao;Gao, Yansong;Yang, Ge;Zhao, Zijian;Zhao, Yujuan;Gao, Lei;Li, Shengyu;Shen, Yunjiao
关键词:ginsenoside; lactic acid bacteria; minor ginsenosides; apoptosis; anti-cancer; gut microbiota
-
Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening
作者:Sun, Mubai;He, Yuguang;Miao, Xinyu;Niu, Honghong;Hua, Mei;Wang, Jinghui;Li, Da;Yang, Ni
关键词:Natto; Fermentation; Post-ripening; Amino acids; Textural properties; VOCs
-
Protective Effects of Ginseng Soluble Dietary Fiber and Its Fecal Microbiota Extract on Antibiotic-Induced Gut Dysbiosis Obese Mice
作者:Yang, Luran;An, Fenghao;Wang, Jing;Yang, Min;Xu, Hongyan;Yang, Luran;Hua, Mei;Li, Da;He, Yuguang;Miao, Xinyu;Sun, Mubai;Niu, Honghong;An, Fenghao;Wang, Jing;Yang, Min;Lu, Jinyuan;Wang, Jinghui;Li, Fan;Lu, Jinyuan
关键词:Ginseng soluble dietary fiber; fecal microbiota transplantation; antibiotic-induced gut dysbiosis; obese mice; LPS/TLR4/MyD88/NF-kappa B pathway; intestinal flora
-
Fermented natto powder alleviates obesity by regulating LXR pathway and gut microbiota in obesity rats
作者:Sun, Ruiyue;Niu, Honghong;Sun, Mubai;Hua, Mei;Miao, Xinyu;Su, Ying;Wang, Jinghui;Li, Da;Sun, Ruiyue;Li, Yueqiao;Wang, Ying
关键词:Bacillus subtilis natto; natto powder; soybean powder; obesity; cholesterol metabolism; gut microbiota
-
Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
作者:Sun, Hongrui;Meng, Yue;Zeng, Xianpeng;Chi, Yanping;Kang, Lining;Liu, Xiangying;Zhang, Jialin;Yang, Zhiqiang;Tian, Zhigang;Shi, Haihui;Fan, Jieying
关键词:tiger nut; paste; volatile components; enzyme activity
-
The Combination of Bacillus natto JLCC513 and Ginseng Soluble Dietary Fiber Attenuates Ulcerative Colitis by Modulating the LPS/ TLR4/NF-κB Pathway and Gut Microbiota
作者:Ma, Mingyue;Zhang, Hua;Ma, Mingyue;Li, Yueqiao;He, Yuguang;Li, Da;Niu, Honghong;Sun, Mubai;Miao, Xinyu;Su, Ying;Hua, Mei;Wang, Jinghui
关键词:Bacillus natto; ginseng dietary fiber; ulcerative colitis; LPS/TLR4/NF-kappa B; gut microbiota



