Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs.
作者： A.N. Wang , X.W. Yi , H.F. Yu , B. Dong , S.Y. Qiao
DOI: 10.1111/J.1365-2672.2009.04294.X
关键词: Lactobacillus 、 Antioxidant 、 Lactobacillus fermentum 、 Oxidative stress 、 Glutathione peroxidase 、 Food science 、 Biology 、 Dismutase 、 Microbiology 、 Malondialdehyde 、 Superoxide dismutase
摘要: Aims: To evaluate the free radical-scavenging capacity of Lactobacillus fermentum and its effects on antioxidant enzyme levels in finishing pigs. Methods Results: The activity Lact. was analysed vitro. tested showed a high scavenging ability against DPPH (1,1-diphenyl-2-picrylhydrazyl), superoxide hydroxyl radicals which dose dependent. Subsequently, 108 crossbred pigs weighing 20·67 BW, were allotted to dietary treatments including basal diet or supplemented with either aureomycin 10·2 × 107 Lact. CFU g−1 diet. Supplementation increased total (P < 0·01) serum from 50 kg pigs, while dismutase (P = 0·01) glutathione peroxidase increased, malondialdehyde decreased 90 kg pigs. Hepatic catalase (P = 0·04), muscle copper–zinc-superoxide enhanced (P = 0·01), whereas reduced (P = 0·05) by fermentum. Conclusions: dependent supplementation improved status pigs. Significance Impact Study: Lactobacillus could be used alleviate oxidative stress increase pig performance improve pork quality.
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