植物乳杆菌和干酪乳杆菌抗氧化活性正在受到人们的重视。本文将这两种菌添加到契达干酪中,采用清除DPPH自由基,还原力及清除羟自由基3种方法,研究这两种菌对干酪抗氧化活性的影响。利用契达干酪作载体,研究干酪中益生菌在通过模拟胃肠道后菌的活性情况。结果表明：在8℃成熟时,分别加入植物乳杆菌、干酪乳杆菌和同时加入这两种益生菌干酪的DPPH自由基清除能力及羟自由基清除能力均在第16周达到最大值,分别为47.30%,46.19%;48.65%,46.66%和51.72%,47.43%,而还原力在第20周达到最大值0.479,0.515,0.656,显著高于空白组的45.05%,43.86%,0.366（P〈0.05）。另外,干酪成熟24周后,活菌数分别为7.58 lg（CFU/g）,7.65 lg（CFU/g）,7.78 lg（CFU/g）,低于酸奶发酵4周后的活菌数,而干酪在模拟胃肠道后活菌数均达到6.5 lg CFU/g以上,显著高于酸奶和直接通过模拟胃肠道后的活菌数,起到益生的作用。以上结果表明两种菌能够显著提高干酪的抗氧化活性,同时,干酪作为载体能够保护益生菌,使其通过对菌有破坏作用的胃肠道环境,并达到益生作用。
More and more people pay attention to the antioxidant activity of Lactobacillus plantarum and Lactobacillus casei, this artical was to evaluate the effect of these two bacteria on antioxidant properties of Cheddar Cheese by adding these two bacteria to Cheddar cheese, three ways of scavenging DPPH radicals, reducing power and scavenging hydroxyl radicals were used to evaluate the antioxidant activities of Cheddar cheeses, and using Cheddar cheese as a carrier to study the number of viable probiotic under simulated gastrointestinal conditions at the same time. The results showed that the scavenging activity of DPPH radicals and scavenging activity of hydroxyl radicals of the cheese with Lactobacillus plantarum, Lactobacillus casei and the two mixed maximized at the 16 thweek during the ripping at 8 ℃ were47.30%, 46.19%, 48.65%, 46.66% and 51.72%, 47.43%, the reducing power maximized at the 20 thweek were0.479, 0.515, 0.656, and were significantly higher（P〈0.05） than the control group 45.05%, 43.86%, 0.366. The viable counts were 7.58 lg（CFU/g）, 7.65 lg（CFU/g）, 7.78 lg（CFU/g） after 24 weeks ripping, and reach above 6.5 lg CFU/g under simulated gastrointestinal conditions, and significantly higher than the number of viable cells od yoghurt and directly after simulating the gastrointestinal tract. These studies demonstrated that the two bacteria could improve the antioxidant activities of the Cheddar cheese significantly, and as a carrier, Cheddar cheese could guarantee the the number of living probiotic achieving good effect.
Journal of Chinese Institute Of Food Science and TEchnology