Lactobacillus plantarum with high antioxidant activity

Abstract

The invention discloses lactobacillus plantarum with high antioxidant activity, and belongs to the field of probiotic preparations and biotechnology thereof. Viable bacteria and dead bacteria of the lactobacillus plantarum LCC-605 provided by the invention have extremely strong antioxidant capacity, and the capacities of removing DPPH (1, 1-diphenyl-2-picrylhydrazyl), ABTS < + > and hydroxyl free radicals respectively reach 94.7%, 99.8% and 92.5%; the superoxide anion clearance rate reaches up to 27.9%; the highest reduction capacity reaches the equivalent weight of 547.4 mu mol / L L-cysteine hydrochloride; and the iron reducing power reaches the highest OD value of 0.8592. Therefore, the lactobacillus plantarum LCC-605 can be developed as a leavening agent, is applied to fermentation of animal milk and plant milk, and develops a fermented product with a potential anti-oxidation effect. Meanwhile, the strain can also be used as a natural antioxidant, and is widely applied to preparation of food, cosmetics, health care products, medical products and animal feed in the aspect of oxidation resistance.

Description

Technical Field

[0001] The invention relates to a plant lactobacillus with high antioxidant activity, belonging to the field of probiotic preparations and biotechnology thereof. Background Art

[0002] Oxidative stress is defined as an imbalance between high levels of reactive oxygen species (ROS) and low antioxidant mechanism activity (Preiser, 2012). When the ROS content exceeds the neutralizing capacity of endogenous scavengers, proteins, nucleic acids, lipids and carbohydrates of cells and tissues become susceptible to oxidative damage (Daly et al., 2004). Studies have shown that oxidative damage is closely related to many diseases, such as cancer, inflammation and alcoholic fatty liver, which seriously threaten human health. At the same time, oxidative stress is also an important cause of body aging. However, due to the limited antioxidant capacity of the body's own endogenous antioxidant system, exogenous regulation and supplements are needed to alleviate oxidative stress. Therefore, reasonable dietary antioxidant supplements have become an important means to control oxidative stress. In recent years, lactic acid bacteria have become a research hotspot in the health industry due to their advantages such as health benefits, safety, multifunctionality and modifiability. More and more experimental evidence shows that a variety of lactic acid bacteria and their fermented products can play a beneficial antioxidant role, and their intake can significantly alleviate the oxidative stress of the body or cells. Lactic acid bacteria mainly exert antioxidant effects through their own cell components and metabolites, such as polyphenols, flavonoids, carboxylates, and amino acids (Casadey et al., 2019; Khubber et al., 2022; Lee et al., 2021; Sangsopha et al., 2020). Lactobacillus plantarum has the functions of regulating intestinal flora, enhancing immunity, lowering cholesterol, and promoting digestion. It can be used to produce fermented dairy products or added as a probiotic to various types of products. The extracellular polysaccharides metabolized by Lactobacillus plantarum have a variety of physiological activities and biological functions, such as improving storage stability, anti-oxidation, and lowering cholesterol, which can make the product more functional. So far, the antioxidant activity of Lactobacillus plantarum strains and their derivatives and fermented products isolated from traditional fermented products is low and has received little attention. Therefore, screening out Lactobacillus plantarum strains with high antioxidant activity has broad application prospects. Summary of the invention

[0003] The present invention obtains a strain of Lactobacillus plantarum LCC-605 from traditional fermented foods, and tests the antioxidant capacity of the bacterial cells and fermentation supernatant obtained by fermenting the strain at different times. At the same time, the antioxidant capacity of its postbiotic products (dead bacterial cells) is also evaluated. The results show that the strain and its postbiotic products have extremely strong DPPH and ABTS +, hydroxyl free radicals, superoxide anion scavenging ability and reducing ability. The strain can be used in the production of fermented milk, and endows the fermented milk with extremely strong antioxidant ability. The invention provides a highly potential probiotic strain with high antioxidant activity for the application of probiotics in food, biomedicine, cosmetics and feed products.

[0004] The first object of the present invention is to provide a strain of Lactobacillus plantarum LCC-605, wherein the Lactobacillus plantarum LCC-605 has been deposited in China Center for Type Culture Collection (CCTCC), located at Wuhan University, Wuhan, China, with a deposit number of CCTCC No: M 2016491 and a deposit date of September 18, 2016.

[0005] The second object of the present invention is to provide a postbiotic containing the above-mentioned Lactobacillus plantarum LCC-605, wherein the postbiotic includes but is not limited to fermentation metabolites, bacterial lysates or dead bacteria of the Lactobacillus plantarum LCC-605.

[0006] In one embodiment, the preparation method of the postbiotic is: after culturing the Lactobacillus plantarum LCC-605 to the logarithmic growth phase, treating it at 121° C. and 0.1 MPa for 15 minutes, centrifuging, and collecting the supernatant and precipitate respectively to obtain the postbiotic.

[0007] The third object of the present invention is to provide the use of the Lactobacillus plantarum LCC-605 and / or its postbiotics in the preparation of products with antioxidant effects.

[0008] In one embodiment, in the product, the number of Lactobacillus plantarum LCC-605 cells is not less than 10 10 CFU / mL; or in the drug, the postbiotics are not less than 10 10 CFU / mL of Lactobacillus plantarum LCC-605 was prepared.

[0009] In one embodiment, the product includes food, medicine, health care product, feed or daily chemical product.

[0010] In one embodiment, the drug further contains a drug carrier and / or a pharmaceutical excipient.

[0011] In one embodiment, the drug carrier comprises microcapsules, microspheres, nanoparticles and / or liposomes; and the pharmaceutical excipients comprise excipients and / or additives.

[0012] In one embodiment, the food is a fermented food; the fermented food includes fermented milk, fermented fruit and vegetable juice, enzyme or fermented Chinese herbal medicine.

[0013] In one embodiment, the daily chemical products include antioxidant cosmetics; the antioxidant cosmetics include but are not limited to skin care products or cosmetics.

[0014] The fourth object of the present invention is to provide the use of the Lactobacillus plantarum LCC-605 and / or its postbiotics in the preparation of antioxidants.

[0015] The fifth object of the present invention is to provide a method for producing a fermented dairy product, using skim milk powder as a substrate and applying Lactobacillus plantarum LCC-605 for fermentation.

[0016] In one embodiment of the present invention, Lactobacillus plantarum LCC-605 cultured in MRS medium for 12-24 hours is inoculated into a substance containing skim milk powder at an inoculation rate of 5%-14%, and fermented at 28-42°C for 12-72 hours.

[0017] In one embodiment of the present invention, the following steps are included:

[0018] a) Add water to the defatted powder to form a 7%-20% (m / V) suspension, sterilize at 108°C for 15 min, preferably 14%;

[0019] b) culturing Lactobacillus plantarum LCC-605 in MRS medium for 12-24 h, preferably 18 h;

[0020] c) Take the bacterial solution obtained in b) at an inoculum volume of 5%-14% (OD 600 =8-10), centrifuged, washed with sterile physiological saline, inoculated into the sterilized skim milk powder in a), placed at 28-42°C, and fermented for 12-72h, preferably 31°C, preferably 48h.

[0021] Beneficial effects:

[0022] The present invention screened and obtained a strain of Lactobacillus plantarum LCC-605 with high antioxidant activity. The DPPH and ABTS of the Lactobacillus plantarum LCC-605 + The scavenging rates of hydroxyl free radicals were 94.7%, 99.8% and 92.5% respectively; the scavenging rate of superoxide anions reached 27.9%; the reducing power reached 547.4μmol / L L-cysteine ​​hydrochloride equivalent; and the iron reducing power reached an OD value of 0.8592.

[0023] The plant lactobacillus LCC-605 can be used to ferment dairy products and produce functional products. Compared with the prior art, the invention has the following advantages:

[0024] (1) The strain is biosafe, does not produce toxins, is environmentally friendly and sustainable;

[0025] (2) The plant lactobacillus produces extracellular polysaccharides, thus avoiding the addition of exogenous additives in whey fermentation;

[0026] (3) The product obtained by fermentation has good properties and excellent antioxidant properties.

[0027] Biomaterial Deposit

[0028] Lactobacillus plantarum LCC-605, taxonomically named Lactobacillus plantarum, was deposited in Guangdong Microbiological Culture Collection Center on September 18, 2016, with the deposit number CCTCC No: M2016491, and the deposit address is Wuhan University, Wuhan, China. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 In Example 1, DPPH and ABTS + The antioxidant activity of Lactobacillus plantarum LCC-605 was detected by hydroxyl radical scavenging test, where Figure A shows the DPPH free radical scavenging rate of Lactobacillus plantarum LCC-605 at different culture times, and Figure B shows the ABTS of Lactobacillus plantarum LCC-605 at different culture times. + Free radical scavenging rate. Figure C shows the hydroxyl radical scavenging rate of Lactobacillus plantarum LCC-605 at different culture times.

[0030] Figure 2 In Example 2, DPPH and ABTS + The antioxidant activity of inactivated Lactobacillus plantarum LCC-605 was detected by hydroxyl radical scavenging test, wherein Figure A shows the DPPH radical scavenging rate of inactivated Lactobacillus plantarum LCC-605 at different culture times, and Figure B shows the ABTS of inactivated Lactobacillus plantarum LCC-605 at different culture times. + Free radical scavenging rate. Figure C shows the hydroxyl radical scavenging rate of inactivated Lactobacillus plantarum LCC-605 at different culture times.

[0031] Figure 3 It is the result diagram of superoxide anion scavenging ability of Lactobacillus plantarum LCC-605 in Example 3, wherein Figure A is the superoxide anion clearance rate of Lactobacillus plantarum LCC-605 thalline and fermentation supernatant at different incubation times, and Figure B is the superoxide anion clearance rate of inactivated Lactobacillus plantarum LCC-605 thalline and fermentation supernatant at different incubation times.

[0032] Figure 4 In Example 5, DPPH and ABTS +The antioxidant activity of Lactobacillus plantarum LCC-605 and commercial Lactobacillus plantarum (LP) fermented dairy products was detected by hydroxyl radical scavenging test, where Figure A shows the DPPH free radical scavenging rate of different fermented dairy products, and Figure B shows the ABTS free radical scavenging rate of different fermented dairy products. + Free radical scavenging rate. Figure C shows the hydroxyl radical scavenging rate of different fermented dairy products. DETAILED DESCRIPTION

[0033] The method for obtaining the plant lactobacillus LCC-605 bacterial suspension in the following embodiments is as follows:

[0034] Inoculate Lactobacillus plantarum LCC-605 at a 3% inoculum volume into liquid MRS medium and incubate in a 31°C incubator for 18-48 hours until the number of Lactobacillus plantarum LCC-605 cells is not less than 10 10 CFU / mL.

[0035] Example 1 Antioxidant capacity of Lactobacillus plantarum LCC-605

[0036] (1) DPPH scavenging rate: 1.0 mL of Lactobacillus plantarum LCC-605 suspension cultured for different time periods (18, 24, 36, 48 h) was centrifuged at 4°C, 14,000 rpm / min for 15 min to obtain bacterial cells. 10 CFU / mL) was mixed with 1 ml of water and 2 ml of DPPH solution (0.1 M; solvent: methanol) (referred to as the sample group) and incubated at 37°C in the dark for 30 minutes. After centrifugation at 4°C and 14000 rpm / min for 15 minutes, the bacterial cells were removed and the OD value of the DPPH solution at 517 nm was measured using a UV-1780 ultraviolet-visible spectrophotometer. A mixture of 1 mL of water and 2 mL of DPPH solution without bacterial cells was used as the control group. The DPPH clearance rate of the strain was calculated according to formula (1):

[0037] DPPH free radical scavenging rate (%) = [(A 对照 –A 样品 ) / A 对照 ]×100% (1)

[0038] (2)ABTS + Clearance rate: According to the above method, live bacterial cells of Lactobacillus plantarum LCC-605 were obtained. The bacterial cells (final concentration 10 10 CFU / mL) with 1 mL of water and 2 mL of ABTS +The solution (containing the same volume of 7mmol / L ABTS aqueous solution and 2.45mmol / L potassium persulfate aqueous solution) (referred to as the sample group) was mixed and incubated at room temperature in the dark for 6 minutes. After centrifugation at 4°C and 14000rpm / min for 15 minutes to remove bacterial cells, the absorbance of the mixture was measured at 734nm. 1mL of water and 2mL of ABTS without bacterial cells were mixed. + The mixture of the solution was set as the control group. + The removal capacity is calculated according to formula (2):

[0039] ABTS + Clearance rate (%) = [(A 对照 –A 样品 ) / A 对照 ]×100% (2)

[0040] (3) Hydroxyl radical scavenging rate: Live bacterial cells of Lactobacillus plantarum LCC-605 obtained according to the above method were mixed with 1 mL of water, 1 mL of FeSO4 solution (9 mM; solvent: water) and 1 mL of salicylic acid (9 mM; solvent: water), and then 1 mL of H2O2 (10 mM; solvent: water) was added to the above mixture (referred to as the sample group). Incubate at 37°C in the dark for 30 minutes. Centrifuge at 4°C, 14000 rpm for 15 minutes, remove the bacterial cells, and measure the absorbance of the mixture at 510 nm. A mixture containing 1 mL of water, 1 mL of FeSO4, 1 mL of salicylic acid and 1 mL of hydrogen peroxide solution without bacterial cells was set as the control group. The hydroxyl radical scavenging ability was calculated according to formula (3):

[0041] Hydroxyl radical scavenging rate (%) = [(A 对照 –A 样品 ) / A 对照 ]×100%(3)

[0042] like Figure 1 As shown in A, Lactobacillus plantarum LCC-605 cultured in MRS medium for 18, 24, 36 and 48 h all showed high DPPH free radical scavenging activity, which were 88.1%, 93.9%, 94.7% and 93.6%, respectively. Figure 1 As shown in B, ABTS of Lactobacillus plantarum LCC-605 cultured for 18, 24, 36 and 48 h + The free radical scavenging activity is also very high, at 99.4%, 99.8%, 98.9% and 99.0% respectively. Figure 1As shown in Figure C, in terms of hydroxyl radical scavenging rate, the scavenging rate of Lactobacillus plantarum LCC-605 after 18 hours of culture was 78.8%. As the culture time increased to 24, 36 and 48 hours, the hydroxyl radical scavenging rate of Lactobacillus plantarum LCC-605 increased to 91.5%, 92.5% and 86.0%, respectively.

[0043] The above results reflect the excellent antioxidant activity of Lactobacillus plantarum LCC-605, making it an ideal ingredient for functional foods. It can be used as a natural antioxidant in the preparation of antioxidant foods and health products or anti-aging cosmetics.

[0044] Example 2 Antioxidant capacity of inactivated Lactobacillus plantarum LCC-605

[0045] The plant lactobacillus LCC-605 strains cultured for different time periods (18, 24, 36 and 48 hours) were treated at 121°C and 0.1 MPa for 15 minutes to obtain dead bacterial cells. The dead bacterial cells cultured for different time periods were tested for their ability to clear DPPH and ABTS according to the method in Example 1. + and hydroxyl radical capacity, and the clearance rate was calculated by formulas (1) to (3) in Example 1.

[0046] Inactivated Lactobacillus plantarum LCC-605 also has good antioxidant activity. Figure 2 As shown in A, the DPPH clearance rate of inactivated Lactobacillus plantarum LCC-605 after 18, 24, 36 and 48 h of culture was all above 80%. Figure 2 As shown in B, inactivated Lactobacillus plantarum LCC-605 cultured for 18, 24, 36, and 48 h showed higher ABTS + The clearance rate is over 99%. Figure 2 As shown in Figure C, the inactivated Lactobacillus plantarum LCC-605 cultured for 36 hours showed the highest hydroxyl radical scavenging rate of 82.4%. When the culture time was 18, 24 and 48 hours, the hydroxyl radical scavenging rates of the inactivated Lactobacillus plantarum LCC-605 were 81.1%, 74.8% and 75.8%, respectively.

[0047] The above results show that the inactivated Lactobacillus plantarum LCC-605 also has strong antioxidant activity. The dead cells of Lactobacillus plantarum LCC-605 can be used as a potential epigenetic agent for the preparation of antioxidant foods, health products and cosmetics.

[0048] Example 3 Effect of Lactobacillus plantarum LCC-605 on superoxide anion clearance rate

[0049] (1) Sample preparation: The Lactobacillus plantarum LCC-605 suspensions with different culture times (18, 24, 36, 48 h) were centrifuged at 4°C, 14000 rpm / min for 15 min to obtain live bacterial fermentation supernatant and live bacterial cells. The live bacterial cells were resuspended in an equal volume of sterile distilled water to obtain live bacterial cells. The cell count was 10 10 CFU / mL. The suspension of Lactobacillus plantarum LCC-605 (cell number 10 10 CFU / mL) were treated at 121°C and 0.1MPa for 15 min, cooled to room temperature, and centrifuged at 4°C and 14000 rpm / min for 15 min to obtain the dead bacteria fermentation supernatant and dead bacteria cells. The dead bacteria cells were resuspended in an equal volume of sterile distilled water to obtain dead bacterial cells. The cell number was 10 10 CFU / mL.

[0050] (2) Superoxide anion clearance rate: Add 5 mL Tris-HCl buffer to a test tube, add 200 uL sample, mix thoroughly, let stand in a water bath at 25°C for 20 minutes, then add 80 uL 25 mM pyrogallol, mix thoroughly, let stand in a water bath at 25°C for 3 minutes, then quickly add 100 uL DL-dithiothreitol (DTT) solution, mix thoroughly, let stand at room temperature for 15 minutes, and measure the absorbance at a wavelength of 325 nm. This is the drug-damaged group. For the drug-undamaged group, use 80 uL 10 mM hydrochloric acid instead of 25 mM pyrogallol solution to measure the absorbance; for the empty-damaged group, use 200 uL distilled water instead of sample to measure the absorbance. Calculate the clearance rate according to formula (4):

[0051] Superoxide anion clearance rate (%) = [1 – (A 药损 –A 药未损 ) / A 空损 ]×100%(4)

[0052] like Figure 3 As shown in A, the superoxide anion scavenging rate of LCC-605 cells cultured for 24 hours was the highest at 13.4%, and the superoxide anion scavenging rates of cells cultured for 18, 36, and 48 hours were 12.7%, 10.2%, and 10.1%, respectively. Figure 3 As shown in Figure B, the inactivated LCC-605 also has the ability to scavenge superoxide anions, with the highest scavenging rate at 24h being 9.5%. The scavenging rates of the inactivated bacteria cultured for 18, 36, and 48h were 7.1%, 5.4%, and 4.0%, respectively. Compared with the bacteria, the fermentation supernatant of the live bacteria has a greater scavenging rate for superoxide anions. Figure 3As shown in A, the superoxide anion scavenging rate of the LCC-605 fermentation supernatant after 18 hours of culture is 22.5%. As the culture time increases to 24, 36 and 48 hours, the superoxide anion scavenging ability of the live bacteria fermentation supernatant gradually decreases to 21.6%, 13.2% and 9.7%, respectively. The superoxide anion scavenging ability of the dead bacteria fermentation supernatant is the strongest. Figure 3 As shown in B, the highest clearance rate of the supernatant of dead bacteria inactivated by 18 h of culture reached 27.9%. As the culture time increased to 24, 36 and 48 h, the clearance rate of superoxide anions by the supernatant of dead bacteria fermentation decreased to 21.0%, 11.2% and 16.3%, respectively.

[0053] The above results show that Lactobacillus plantarum LCC-605 has the ability to scavenge superoxide anion free radicals and can be added to food, health products and cosmetics as a natural antioxidant.

[0054] Example 4 Reducing ability of Lactobacillus plantarum LCC-605

[0055] A sample was obtained according to the method in Example 3, and 500 μL of phosphate buffer (PBS) and 500 μL of 1% potassium ferricyanide solution were added to a test tube containing 500 μL of sample solution in sequence, and the mixture was mixed thoroughly and allowed to stand in a water bath at 50° C. for 20 min. After the running water was rapidly cooled to room temperature, 500 μL of 10% trichloroacetic acid solution was added, and the mixture was mixed thoroughly and centrifuged (14000 rpm / min, 15 min, 4° C.). 1 mL of 0.1% ferric chloride solution was added to 1 mL of supernatant, and the mixture was mixed thoroughly and allowed to stand at room temperature for 20 min. The absorbance was measured at a wavelength of 700 nm, which was the iron reducing power.

[0056] Prepare L-cysteine ​​hydrochloride solutions with different gradient concentrations: 20μmol / L, 40μmol / L, 60μmol / L, 80μmol / L, 100μmol / L, 120μmol / L, 140μmol / L, 160μmol / L, 180μmol / L, 200μmol / L. Draw a standard curve with L-cysteine ​​hydrochloride concentration as the horizontal axis and absorbance value as the vertical axis. Calculate the L-cysteine ​​hydrochloride content according to formula (5) to obtain the L-cysteine ​​hydrochloride equivalent of reducing ability:

[0057] L-cysteine ​​hydrochloride (μmol / L) = (absorbance - 0.2269) / 0.0019 (5)

[0058] The experimental results are shown in Table 1. The maximum reduction capacity of live LCC-605 cells cultured for 18 hours reached 547.4 μmol / L L-cysteine ​​hydrochloride equivalents. The reduction capacity of live cells cultured for 24, 36 and 48 hours reached 423.6 μmol / L, 382.1 μmol / L and 441.5 μmol / L L-cysteine ​​hydrochloride equivalents, respectively. The reduction capacity of dead bacteria cells is far inferior to that of live bacteria cells. As shown in Table 2, the maximum reduction capacity of dead bacteria cells inactivated after 18 hours of culture reached 209.9 μmol / L L-cysteine ​​hydrochloride equivalents. The reduction capacity of dead bacteria cells cultured for 24, 36 and 48 hours reached 180.8 μmol / L, 108.5 μmol / L and 104.9 μmol / L L-cysteine ​​hydrochloride equivalents, respectively. The LCC-605 fermentation supernatant also has a certain reducing ability. The reducing ability of the live bacteria fermentation supernatant is better than that of the dead bacteria fermentation supernatant, reaching 320.7μmol / L and 52.9μmol / L L-cysteine ​​hydrochloride equivalents, respectively.

[0059] As shown in Table 3, the iron reducing power OD value of the live LCC-605 cells cultured for 24 hours was the highest at 0.7317. The iron reducing power of the dead cells was far less than that of the live cells. As shown in Table 4, the iron reducing power OD value of the dead cells inactivated after 18 hours of culture was the highest at 0.2993. The LCC-605 fermentation supernatant also had a certain iron reducing ability, and the iron reducing ability of the live fermentation supernatant was better than that of the dead fermentation supernatant.

[0060] Table 1 Reducing ability of Lactobacillus plantarum LCC-605

[0061]

[0062] Table 2 Reducing ability of inactivated Lactobacillus plantarum LCC-605

[0063]

[0064] Table 3 Iron ion reducing ability of Lactobacillus plantarum LCC-605

[0065]

[0066] Table 4 Iron ion reducing ability of inactivated Lactobacillus plantarum LCC-605

[0067]

[0068]

[0069] Example 5 Antioxidant activity of Lactobacillus plantarum LCC-605 and commercial Lactobacillus plantarum (LP) fermented dairy products

[0070] Lactobacillus plantarum LCC-605 cultured in MRS broth for 18 hours and commercial Lactobacillus plantarum (CICC20265) were inoculated into 14% skim milk at a ratio of 12%, fermented at 31°C for 48 hours, and then placed in a 4°C refrigerator for 24 hours.

[0071] In order to determine the antioxidant capacity of LCC-605 fermented milk, equal amounts of Y-605 (Lactobacillus plantarum LCC-605 fermented milk ripened in a refrigerator for 24 hours), Y-LP (commercial Lactobacillus plantarum LP fermented milk ripened in a refrigerator for 24 hours) and UF (unfermented milk) were taken and determined using the method of Example 1. Figure 4 As shown in the figure, compared with unfermented milk, the scavenging rates of the three free radicals were improved after fermentation with Lactobacillus plantarum LCC-605, and the scavenging rates were all above 90%. The DPPH scavenging rate was increased by 1.9% ( Figure 4 A), ABTS + The clearance rate increased by 13.2% ( Figure 4 B), the hydroxyl radical scavenging rate increased by 9.2% ( Figure 4 C), and were higher than those in the Y-LP group.

[0072] The above results show that LCC-605 fermented milk has excellent antioxidant capacity. Lactobacillus plantarum LCC-605 can be used as a natural antioxidant in the food field.

[0073] Example 6 Lactobacillus plantarum LCC-605 and / or its postbiotics are used to prepare antioxidant drugs, health products, food, feed and beauty products

[0074] Add oligofructose, pectin, inulin and other prebiotics into water, fully dissolve them, then add Lactobacillus plantarum LCC-605 and / or its postbiotic preparation, stir evenly and add into medicines, health products, food, feed and beauty products. Freeze drying is performed to obtain antioxidant medicines, health products, food, feed and beauty products prepared by the preparation.

[0075] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A strain of Lactobacillus plantarum LCC-605, which has been deposited in China Center for Type Culture Collection with a deposit number of CCTCC M 2016491 and a deposit date of September 18, 2016.

2. A postbiotic comprising Lactobacillus plantarum LCC-605 according to claim 1, characterized in that: The postbiotics include but are not limited to fermentation metabolites, bacterial lysates or dead bacteria of the Lactobacillus plantarum LCC-605.

3. Use of Lactobacillus plantarum LCC-605 and / or its postbiotics according to claim 1 in preparing products with antioxidant effects.

4. The use according to claim 3, characterized in that: In the product, the number of Lactobacillus plantarum LCC-605 cells is not less than 10 10 CFU / mL; or in the product, the postbiotics are not less than 10 10 CFU / mL of Lactobacillus plantarum LCC-605 was prepared.

5. The use according to claim 4, characterized in that: The products include food, medicine, health care products, feed or daily chemical products.

6. The use according to claim 5, characterized in that The medicine also contains a drug carrier and / or a pharmaceutical excipient.

7. The use according to claim 6, characterized in that The drug carrier comprises microcapsules, microspheres, nanoparticles and / or liposomes; the pharmaceutical excipients comprise excipients and / or additives.

8. The use according to claim 7, characterized in that The food includes fermented milk, fermented fruit and vegetable juice, enzyme or fermented Chinese herbal medicine.

9. The use according to claim 8, characterized in that The daily chemical products include antioxidant beauty products; the antioxidant beauty products include but are not limited to skin care products or cosmetics.

10. Use of Lactobacillus plantarum LCC-605 and / or its postbiotics according to claim 1 in the preparation of antioxidants.

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