Antioxidative effect of Lactobacillus plantarum K25 fermented milk on aged model mice | 植物乳杆菌K25发酵乳对衰老模型小鼠的抗氧化作用
2013
Wang Ji, Jilin University, Changchun (China), College of Biological and Agricultural Engineering | Wang Ying, Jilin Agricultural University, Changchun (China), College of Food Science and Engineering | Zhang Xue, Jilin Academy of Agricultural Sciences, Changchun (China), Institute of Agro-Food Technology
chinois. 利用1株经体外筛选具有较强抗氧化活性的植物乳杆菌K25制备成植物乳杆菌K25发酵乳，灌胃经D-半乳糖所致衰老模型小鼠，研究该益生菌发酵乳在小鼠体内的抗氧化作用。结果表明：植物乳杆菌K25发酵乳能显著地提高衰老模型小鼠血清和肝组织中超氧化物歧化酶（SOD）活性、肝组织中谷胱甘肽过氧化物酶（GSH-Px）活性及总抗氧化能力（T-AOC），同时能降低小鼠血清和肝组织中丙二醛（MDA）含量。
Afficher plus [+] Moins [-]anglais. The aim of the present study was to study the antioxidative effect of fermented milk containing Lactobacillus plantarum K25, a strain with high antioxidative activity in vitro, on the aged model mice induced by D-galactose. The results showed that L. plantarum K25 fermented milk could significantly enhance the aged mice serum and liver tissue SOD activity, liver tissue GSH-Px activity and liver tissue total antioxidant capacity (T-AOC), and lower the serum and liver tissue MDA content.
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