解文利，吴雨烔，白 雪，周礼红^*

（贵州大学生命科学学院/农业生物工程研究院，山地植物资源保护与保护种质创新教育部重点实验室，山地生态与农业生物工程协同创新中心，贵州贵阳 550025）

摘要：四川泡菜中含有丰富具有抗氧化能力的乳酸菌，为评估其抗氧化活性，本研究以2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基清除能力、1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力、亚铁离子螯合能力为指标，探究了从泡菜中分离出来的6株乳酸菌的体外抗氧化活性。结果表明，16S rDNA基因序列鉴定的6株菌均为植物乳杆菌（Lactobacillus plantarum），6株乳酸菌在ABTS^＋和DPPH自由基清除、亚铁离子螯合方面均具有一定的作用，其中发酵上清液组菌株SPC-3-1、SPC-1-3、SPC-3-1，完整细胞组菌株SPC-1-1、SPC-3-1、SPC-1-4，无细胞提取物组SPC-3-1、SPC-3-1、SPC-1-3分别在ABTS＋自由基清除能力、DPPH自由基清除能力、亚铁离子螯合能力中最高，分别为89.33%±1.27%、71.88%±0.16%、38.58%±0.85%、15.49%±3.78%、18.65%±1.49%、91.56%±1.73%、14.33%±0.50%、21.06%±1.14%和90.40%±4.58%。在6株植物乳杆菌对ABTS^＋和DPPH自由基清除作用中，发酵上清液组的清除率均高于完整细胞组和无细胞提取物组，而在对亚铁离子的螯合能力中，完整细胞组和无细胞提取物组的螯合能力大于发酵上清液组。

关键词：四川泡菜；乳酸菌；抗氧化

中图分类号：TS255.54    文献标识码：A    文章编号：1674-506X（2022）01-0035-0007

Isolation, Identification and Antioxidant Evaluation of Lactic Acid Bacteria from Sichuan Traditional Pickles

JIE Wen-li, WU Yu-tong, BAI Xue, ZHOU LI-hong^*

（Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region （Ministry of Education）,

Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering, College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Sichuan pickles are rich in lactic acid bacteria with antioxidant capacity. In order to evaluate their antioxidant activity,  this study used 2,2′-biazo-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and ferrous ion chelating ability as indicators. The antioxidant activities of 6 strains of lactic acid bacteria isolated from pickles were studied in vitro. The results showed that the 6 strains identified by 16S rDNA gene sequence were all Lactobacillus plantarum. The 6 strains had certain antioxidant capacity in ABTS^＋ and DPPH radical scavenging and ferrous ion chelation. Among them, strain SPC-3-1, SPC-1-3 and SPC-3-1 in fermentation supernatant group, strain SPC-1-1, SPC-3-1 and SPC-1-4 in whole cell group, Cell free extract group SPC-3-1，SPC-3-1 and SPC-1-3 had the highest ABTS^＋ radical scavenging ability, DPPH radical scavenging ability and ferrous ion chelating ability, respectively. Of 89.33%±1.27%, 71.88%±0.16%, 38.58%±0.85%, 15.49%±3.78%, 18.65%±1.49%, 91.56%±1.73%, 14.33%±0.50%, 21.06%±1.14%, 90.40%±4.58%. In ABTS^＋ and DPPH free radical scavenging activities of six Lactobacillus plantarum strains, the scavenging rate of the fermentation supernatant group was higher than that of the whole cell group and the acellular extract group, while the chelating ability of the whole cell group and the acellular extract group was higher than that of the fermentation supernatant group.

Keywords：Sichuan pickle; lactic acid bacteria; antioxidant

doi：10.3969/j.issn.1674-506X.2022.01-006

收稿日期：2021-08-27

基金项目：贵州省科技厅科技支撑计划项目（黔科合支撑﹝2019﹞2818号）

作者简介：解文利（1994-），女，硕士研究生。研究方向：微生物学。

*通信作者：周礼红（1975-），女，博士，副教授。研究方向：微生物发酵工程。

引用格式：解文利,吴雨烔,白雪,等. 四川传统泡菜中乳酸菌的分离鉴定及抗氧化评估[J]. 食品与发酵科技,2022,58(1):35-41.