Lactobacillus Cinsi Bakterilerinin Farklı Yöntemler ile Antioksidan Aktivitelerinin Belirlenmesi

Yıl 2020, Cilt: 1 Sayı: 1-2, 13 - 21, 30.12.2020

Selin Ural Zehranur Yuksekdag

https://doi.org/10.5281/zenodo.4317939

Öz

Çalışmada, süt ürünleri kaynaklı Lactobacillus cinsine ait 20 bakterinin beş farklı metot ile (2-difenil-1-
pikrilhidrazil (DPPH) serbest radikalini giderme, Fe+2 iyonu şelatlama, plazma lipit peroksidasyonu,
hidroksil radikalini süpürücü aktivitesi ve süperoksit anyon radikali süpürücü aktivitesi) antioksidan
aktiviteleri araştırılmıştır. Suşların, metotların hepsinde farklı oranlarda antioksidan etki gösterdiği
bulunmuştur. Suşların DPPH serbest radikali giderme yeteneği değerlendirildiğinde, Lactobacillus brevis
KIR12 suşunda %81,9 oranında en yüksek aktiviteye sahip olduğu belirlenmiştir. Bakterilerin metal şelatlama
aktiviteleri %40,5 ile %31,8 arasında değişirken, en yüksek aktiviteyi L. fermentum BP5 suşu göstermiştir.
Çalışmada lipit peroksidasyonunun inhibisyonunda suşlar arasındaki en yüksek inhibisyon L. rhamnosus
SMC6 suşunda %39,2 olarak, en düşük inhibisyonu ise L. delbrueckii ssp. bulgaricus 12L suşunda %30.2
olarak tespit edilmiştir. Çalışılan kültürler arasında, hidroksil radikalini süpürücü etki gösteren suşların L.
fermentum FKK3 (%45,8) ve L. brevis YG7 (%43,6) olduğu belirlenmiştir. Suşlar arasındaki süperoksit
radikali süpürücü aktiviteleri kıyaslandığında ise; %75,0 ile %10,4 aralığında değişen değerler tespit
edilmiştir. Bu çalışma sonucunda, kullanılan yöntemlere göre bakterilerin antioksidan aktivitelerinde farklılık
olduğu belirlenmiştir. Antioksidan aktivitesi yüksek yetenekteki suşların gıda alanında yeni potansiyel
antioksidan ajanlar olarak kullanılabilecektir.

Anahtar Kelimeler

Lactobacillus spp, Probiyotik, Antioksidan aktivite

Kaynakça

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