Screening of Lactic Acid Bacteria with Antioxidant Capacity and Its Protective Effect on Oxidative Damage in Intestinal Epithelial Cells

被引：0

作者：

Wang X. ^{[1
]}

Cui W. ^{[1
]}

Wang Z. ^{[2
]}

Yang W. ^{[1
]}

Huang Y. ^{[1
]}

Li J. ^{[1
]}

Chen S. ^{[1
]}

Guo P. ^{[3
]}

Zhao G. ^{[1
]}

Yan S. ^{[1
]}

机构：

[1] College of Food Science and Technology, Henan Agricultural University, Zhengzhou

[2] College of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou

[3] Dairy Engineering Research Institute, Henan Huahuaniu Dairy Group Co., Ltd, Zhengzhou

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 04期

关键词：

antioxidant activity; cell adhesion; cellular oxidative damage; lactic acid bacteria; small intestinal epithelial cells;

D O I：

10.13386/j.issn1002-0306.2022030325

中图分类号：

学科分类号：

摘要：

： Antioxidant strains were screened from 36 lactic acid bacteria isolated from longevity elderly faces, and the oxidative damage model of small intestinal epithelial cells (IEC-6) was established by hydrogen peroxide (H2 O2 ) to investigate the effects of the screened strains on the oxidative stress of IEC-6 cells. The results showed that that strains of HN-04, HN-05 and HN-15 had higher antioxidant capacity in vitro, and the scavenging capacity of DPPH radical, hydroxyl radical and superoxide anion radical of the three strains were 52.18%~57.16%, 47.44%~52.38% and 37.11%~43.31%. The adhesion rates of the strains to IEC-6 cells were 6.77%, 6.92% and 5.82%, respectively. With the intervention effects of the stains, the survival rate of IEC-6 cells was increased by 5.31%~11.19%, and the activities of glutathione peroxidase (GSH PX), superoxide dismutase (SOD), catalase (CAT) and total antioxidant capacity (T-AOC) in cells were increased by 12.03%~32.39%, 21.20%~47.42%, 36.10%~87.14% and 23.55%~48.69%, respectively. In addition, the contents of malondialdehyde (MDA) in oxidative damaged IEC-6 cells were decreased by 20.98%~48.80% under the treatment with the strains. In summary, the three strains screened in this research could reduce oxidative stress injury of IEC-6 cells, and could be used as natural antioxidants in the development of functional foods. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：387 / 394

页数：7

共 35 条

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