Isolation and Screening of Lactic Acid Bacteria from Pickle and its Improvement Effect on Oxidative Stress Level in Mice
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Abstract:
In order to screen lactic acid bacteria with good in vitro resistance and antioxidative effect in vivo, 12 strains were isolated from natural fermented pickle in Chongqing farmhouse. 16S rDNA species analysis showed that 4 strains are Lactobacillus plantarum, 7 strains are Lactobacillus fermentum, and 1 strain is Lactobacillus brevis. The in vitro resistance of lactic acid bacteria were tested using artificial gastric juice (pH 3.0) and 0.3% of bile salt, it was found that all 12 strains of Lactobacillus had good resistance in vitro. The survival rate of 10 strains of Lactobacillus in artificial gastric juice at pH 3.0 for 3 h exceeded 80%; the survival rate of 2 strains of Lactobacillus in 0.3% bile salt exceeded 60%. L. fermentum CQPC-11, which has good resistance in vitro and is a usable strain of food, was selected as the experimental strain, and its improvement effect on activated carbon ice water-induced oxidative damage in mice was evaluated. The results showed that the enzyme activities of T-SOD, GSH-Px and CAT in the serum of mice in the H-LF CQPC11 group were 67.73±5.42 U/mL, 2742.35±107.35 enzyme activity units, and 136.59±18.72 U/mL, respectively, which were significantly higher than the model group (p<0.05), and the content of MDA was 1.99±0.14 nmol/L, which was significantly lower than the model group (p<0.05). In summary, L. fermentum CQPC-11 not only has good resistance to gastric acid and bile salts, but also reduces oxidative stress response in oxidative stress model mice. The specific mechanism of the anti-oxidant effect of this strain can be explored through subsequent experiments, so as to provide a theoretical basis and available strains for the development of new micro-ecological preparations and functional lactic acid bacteria food.
