유산균의 항산화 활성 비교
  • 분야
  • 저자
  • 발행기관
  • 간행물정보
  • 파일형식
  •  
  • 구매가격
  • 적립금
이메일 발송  스크랩 하기
자료 다운로드  네이버 로그인
영문초록
Lactic acid bacteria (LAB) are typical probiotic microbes which are used in various industries including fermented foods, feed additives, and pharmaceuticals. The purpose of this study was to compare the ability of antioxidative activities of 23 strains of LAB isolated from cheese, kimchi, yogurt, and etc. LAB were tested for antioxidative activities such as 2,2`- azino-bis(3-ethyl-benzothiazoline-6-sulphonic acid) (ABTS) radical scavenging abilities and superoxide dismutase (SOD)-like ability. Antioxidative activities were examined different media such as MRS, M17, and 10% skim milk. Culture supernatant in M17 medium showed a higher antioxidative activity than these in MRS and 10% skim milk. Comparison of ABTS radical scavenging ability by the LAB showed a wide variation with a range from 9∼93% and SOD-like ability of LAB ranged from 70∼78%, respectively. Therfore, some of LAB can play important roles in the protection for oxidative stress and CPP-producing activity of LAB may be a promising material for application in the dairy industry.
사업자등록번호 220-87-87785 대표.신현웅 주소.서울시 서초구 방배로10길 18, 402호 대표전화.070-8809-9397
개인정보책임자.박정아 통신판매업신고번호 제2017-서울서초-1765호 이메일 help@reportshop.co.kr
copyright (c) 2009 happynlife. steel All reserved.