The Influence of Lactic Acid Bacteria from Xinjiang Traditional Fermented Yogurt on Antioxidation of Geniposide in vitro

被引：0
|
作者：
Xue, Rui [1 ,4 ]
Wang, Mei [1 ,4 ]
Liu, Dengqiu [1 ,4 ]
Zhao, Xin [1 ,2 ,3 ]
Liu, Bihui [1 ,2 ,3 ,4 ]
机构：
[1] Chongqing Univ Educ, Chongqing Collaborat Innovat Ctr Funct Food, Chongqing 400067, Peoples R China
[2] Chongqing Univ Educ, Chongqing Engn Res Ctr Funct Food, Chongqing 400067, Peoples R China
[3] Chongqing Univ Educ, China Chongqing Engn Lab Res & Dev Funct Food, Chongqing 400067, Peoples R China
[4] Chongqing Univ Educ, Coll Biol & Chem Engn, Chongqing 400067, Peoples R China
来源：
2020 INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT AND BIOENGINEERING (ICEEB 2020) | 2020年 / 185卷
关键词：
YAK MILK;
D O I：
10.1051/e3sconf/202018504005
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
To investigate the influence of lactic acid bacteria on the antioxidant effect of geniposide in vitro, seven strains of lactic acid bacteria were isolated from natural fermented yoghurt from Xinjiang, China. Lactic acid bacteria, geniposide and their mixtures were used separately to evaluate the antioxidant effect through detecting the scavenging activity of 1,1-dipheny1-2-trinitrophenylhydrazine (DPPH), Hydroxyl free radicals and 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS). The results showed that, compared with the group that geniposide separately used, the strains numbered x70-1, x70-2, x70-3, x70-4 and x70-5, combined with geniposide had more remarkable antioxidant effect, while the other two strains (numbered x43-2 and x43-3)combined with geniposide showed low oxidation resistance. These results may provide a potential method to promote antioxidant effect of geniposide.
引用
收藏
页数：3
相关论文
共 50 条
  • [1] Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products
    Abduxukur, Dilihumar
    Tursuntay, Adila
    Zhu, Xiaoying
    Wang, Xiaoyi
    Rahman, Nurgvl
    FERMENTATION-BASEL, 2023, 9 (07):
  • [2] Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt
    Chen, Xiaoyong
    Zhao, Xin
    Qian, Yu
    Li, Jian
    Chen, Lianhong
    Chen, Juan
    Zhang, Yu
    Suo, Huayi
    2016 INTERNATIONAL CONFERENCE ON MEDICINE SCIENCES AND BIOENGINEERING (ICMSB2016), 2017, 8
  • [3] Molecular Identification of Lactic Acid Bacteria Isolated from the Traditional Fermented Yak Yogurt in Western Sichuan Region
    Ren, Lu
    Suo, Huayi
    PROCEEDINGS OF THE 7TH INTERNATIONAL CONFERENCE ON EDUCATION, MANAGEMENT, INFORMATION AND MECHANICAL ENGINEERING (EMIM 2017), 2017, 76 : 1248 - 1256
  • [4] Rice yogurt with various beans fermented by lactic acid bacteria from kimchi
    Yeon Hwa Choi
    Myung Joo Han
    Food Science and Biotechnology, 2022, 31 : 819 - 825
  • [5] Rice yogurt with various beans fermented by lactic acid bacteria from kimchi
    Choi, Yeon Hwa
    Han, Myung Joo
    FOOD SCIENCE AND BIOTECHNOLOGY, 2022, 31 (07) : 819 - 825
  • [6] Screening, Identification of Lactic Acid Bacteria and Application in Fermented Yogurt
    Xu N.
    Wang J.
    Chen X.
    Hu K.
    Wang R.
    Journal of Chinese Institute of Food Science and Technology, 2019, 19 (02) : 98 - 107
  • [7] Research progress of naturally fermented yogurt with lactic acid bacteria in Xinjiang: a review of anti-constipation probiotics
    Zhao, Xin
    Mu, Jianfei
    Yi, Ruokun
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [8] In Vitro Screening of Antiviral Activity of Lactic Acid Bacteria Isolated from Traditional Fermented Foods
    Hoxha, Ramize
    Todorov, Daniel
    Hinkov, Anton
    Shishkova, Kalina
    Evstatieva, Yana
    Nikolova, Dilyana
    MICROBIOLOGY RESEARCH, 2023, 14 (01) : 333 - 342
  • [9] Biodiversity of lactic acid bacteria from traditional Romanian fermented foods
    Zamfir, Medana
    Tudor, Silvia Simona Grosu
    Stancu, Mihaela Marilena
    Cornea, Calina Petruta
    De Vuyst, Luc
    JOURNAL OF BIOTECHNOLOGY, 2015, 208 : S7 - +
  • [10] Lactic acid bacteria in traditional fermented Chinese foods
    Liu, Shan-na
    Han, Ye
    Zhou, Zhi-jiang
    FOOD RESEARCH INTERNATIONAL, 2011, 44 (03) : 643 - 651
12345