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.
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页数：3
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