Probiotic Properties and Cellular Antioxidant Activity of Lactobacillus plantarum MA2 Isolated from Tibetan Kefir Grains

作者: Wei Tang , Chao Li , Zengguo He , Fen Pan , Shuo Pan

DOI: 10.1007/S12602-017-9349-8

关键词:

摘要: Lactobacillus plantarum MA2 was isolated from traditional Chinese Tibetan kefir grains. Its antioxidant properties had been demonstrated in vitro and vivo previously. In the present study, probiotic characteristics of this strain were further evaluated by investigating its acid bile salt tolerances, cell surface hydrophobicity, autoaggregation, respectively. addition, cellular activity (CAA) assay applied to test capacity isolate different growth phases. Same method also used evaluate fermentation supernatant, cell-free extract, intact quantitatively. The results characteristic tests showed that could survive at pH 2.5 0.3% salt. Meanwhile, measurements hydrophobicity autoaggregation 45.29 ± 2.15 6.30 ± 0.34%, indicated high potential. CAA value logarithmic phase extract (39,450.00 ± 424.05 μmol quercetin equivalents/100 g sample) significantly higher than stationary (3395.98 ± 126.06 μmol supernatant (2174.41 ± 224.47 μmol (p < 0.05). successively which suggests it be as a useful for lactic bacteria potential evaluation.

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