本文選題：植物乳桿菌 + 酸奶�。� 參考：《食品科學(xué)》2017年23期

【摘要】：研究植物乳桿菌(Lactobacillus plantarum)NDC75017和嗜熱鏈球菌(Streptococcus thermophilus)偶聯(lián)發(fā)酵酸奶對D-半乳糖(D-galactose,D-Gal)氧化損傷大鼠大腦的保護作用。實驗分為6個組,包括空白對照組、陰性對照組(D-Gal模型)、陽性對照組(VE)、酸奶低、中、高劑量組。檢測大鼠的超氧化物歧化酶(superoxide dismutase,SOD)、過氧化氫酶(catalase,CAT)、谷胱甘肽過氧化物酶(glutathione peroxidase,GSH-Px)、誘導(dǎo)型一氧化氮合酶(inducible nitric oxide synthase,i NOS)活力,丙二醛(malondialdehyde,MDA)、一氧化氮含量以及大鼠體質(zhì)量變化,腦組織中半胱氨酸天冬氨酸蛋白酶(caspase)-3、caspase-9的表達,并采用蘇木素伊紅(hematoxylin and eosin,HE)染色分析腦損傷程度。結(jié)果表明,與陰性對照相比,酸奶各劑量組能增強大鼠腦組織SOD、GSH-Px、CAT活力,同時降低MDA、NO的含量和i NOS活力。其中,高劑量處理組對提高腦組織SOD、GSH-Px活力效果最好,分別比陰性對照組提高了67.8%、22.8%(P0.05)。高劑量酸奶組使大腦CAT活力達到了陽性對照組的水平(P0.05)。在大鼠腦中,隨著酸奶劑量的升高,MDA含量也隨之下降,其中高劑量效果最好,達到了空白對照水平(P0.05)。同時,酸奶各劑量組對降低NO的含量和i NOS活力也有一定的效果。結(jié)論:植物乳桿菌和嗜熱鏈球菌偶聯(lián)發(fā)酵酸奶能夠通過提高衰老大鼠血清和腦組織內(nèi)抗氧化酶系的活力,降低MDA、NO的含量和i NOS活力,并抑制了caspase-9、caspase-3的表達。HE染色結(jié)果也證實,一定量的酸奶能減少氧化應(yīng)激對腦組織的損害,具有延緩衰老的作用。
[Abstract]:The protective effects of Lactobacillus plantarum NDC75017 and Streptococcus thermophilus fermented yoghurt on oxidative damage of D-galactosesis-D-Gal in rats were studied. The experiment was divided into six groups, including blank control group, negative control group (D-Gal model), positive control group (VE), yoghurt low, medium and high dose groups. The activities of superoxide dismutase (superoxide), catalase (cat), glutathione peroxidase (GSH-Px), inducible nitric oxide synthase (inducible nitric oxide synthase), malondialdehyde (malondialdehyde), nitric oxide (no) content and body mass of rats were measured. The expression of cysteine aspartate protease (caspase)-3 (caspase-9) in brain tissue and the degree of brain injury were analyzed by hematoxylin eosin (HE) staining. The results showed that the activities of GSH-PxX cat in brain tissue of rats were increased, and the content of no and iNOS activity of MDAN were decreased in each group of yoghurt compared with negative control. The high dose treatment group had the best effect on improving the activity of GSH-Px in brain tissue, which was 67.8% higher than the negative control group (P0.05). High dose yogurt group made brain cat activity reach the level of positive control group (P0.05). In the brain of rats, the content of MDA decreased with the increase of yoghurt dose, and the high dose had the best effect, reaching the blank control level (P0.05). At the same time, the yoghurt groups had some effects on reducing the content of no and the activity of iNOS. Conclusion: Lactobacillus plantarum and Streptococcus thermophilus coupled fermented yoghurt can decrease the activity of MDAN and iNOS by increasing the activity of antioxidant enzymes in serum and brain of aging rats, and inhibit the expression of caspase-9 caspase-3. A certain amount of yoghurt can reduce oxidative stress on brain tissue damage, has the effect of delaying aging.
【作者單位】： 魯東大學(xué)食品工程學(xué)院;煙臺大學(xué)生命科學(xué)學(xué)院;
【基金】：國家自然科學(xué)基金青年科學(xué)基金項目(31401491) 山東省重點研發(fā)計劃項目(2015GNC113009) 城新創(chuàng)新獎學(xué)金項目 大學(xué)生創(chuàng)新創(chuàng)業(yè)訓(xùn)練計劃項目(201610451329)
【分類號】：R151
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本文編號：2098962