Lactobacillus Cinsi Bakterilerinin Farklı Yöntemler ile Antioksidan Aktivitelerinin Belirlenmesi

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

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