乳酸菌体外抗氧化能力的评估

Free radicals are one atom or group of atoms which formed in the oxidative metabolism of human containing unpaired electrons.It has high reactivity and can attack the body tissue, causing many diseases. Lactic acid bacteria can not only improve food flavor and gastrointestinal conditioning, but also contains antioxidants that can eliminate free radicals produced by the body. In this study, three strains of lactic acid bacteria in vitro comparison of viable, heat-killed bacteria and cell-free extract antioxidant capacity size, three strains were found to possess antioxidant activity. Wherein the processing the three samples of three strains have less DPPH scavenging rate; three strains of viable cell-free extract with hydroxyl radical scavenging rate of 15% to 18% heat-inactivated bacteria removal rate in about 30%; reducing power is not high and the difference is not obvious.