雪莲菌菌相分析及抗癌活性研究
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摘要
雪莲菌,又称西藏灵菇、藏灵菇,英文名Tibetan Kefir Grain,是一种对牛乳等有发酵作用的天然混菌体系。本文以采集自我国4个不同地区的雪莲菌样品为研究对象,研究了其菌相组成及抗癌活性。雪莲菌样品分别为：TK-ZJUJ01来源于拉萨,TK-ZJUJ02来源于成都,TK-ZJUJ03来源于乌鲁木齐,TK-ZJUJ04来源于西宁。
通过传统的菌种鉴定方法,分离纯化鉴定到了各个雪莲菌样品中的可培养微生物：TK-ZJUJO1中分离纯化得到枯草芽孢杆菌(Bacillus subtilis),乳酸乳球菌(Lactococcus lactis),马克斯克鲁维酵母菌(Kluyveromyces marxianus),以及酿酒酵母菌(Saccharomyce cerevisiae); TK-ZJUJ02中分离纯化得到开菲尔乳杆菌(Lactobacillus kefiri), kudriavzevii毕赤酵母菌(Pichia kudriavzevii),马克斯克鲁维酵母菌(Kluyveromyces marxianus),单孢酿酒酵母菌(Kazachstania unispora); TK-ZJUJ03中分离纯化得到乳明串珠菌(Leuconostoc lactis),乳酸乳球菌(Lactococus lactis),植物乳杆菌(Lactobacillus plantarum),单孢酿酒酵母菌(Kazachstania unispora),马克斯克鲁维酵母菌(Kluyveromyces marxianus), exigua酿酒酵母菌(Kazachstania exigua);TK-ZJUJ04中分离纯化得到植物乳杆菌(Lactobacillus plantarum), fabarum醋酸菌(Acetobacter fabarum),单孢酿酒酵母菌(Kazachstania unispora),李也蒙毕赤酵母菌(Pichia guilliermondii)。其中Pichia kudriavzevii和Pichia guilliermondii两种酵母菌是第一次在雪莲菌中发现。
通过宏基因组学高通量测序的方法对4个雪莲菌样品进行了细菌组成多样性分析,得到了更全面的细菌组成结果。在4个雪莲菌样品中,共鉴定到11个属：乳球菌属(Lactococcus),乳杆菌属(Lactobacillus),醋酸菌属(Acetobacter),明串珠菌属(Leuconostoc)和链球菌属(Streptococcus),希瓦氏菌属(Shewanella),不动杆菌属(Acinetobacter),(Pelomonas)属,(Dysgonomonas)属,魏斯氏菌属(Weissella)和假单胞菌属(Pseudomonas),其中后6个属是第一次在雪莲菌中发现。α-多样性及β-多样性分析表明,不同来源的雪莲菌其细菌菌相组成虽然不同,但多样性程度相近,雪莲菌中的菌相在“种”的水平上组成各有不同,但在“属”的水平上组成稳定。主成分分析(PCA)分析表明,对雪莲菌的菌相组成多样性贡献最大的三个属分别为乳杆菌属(Lactobacillus),乳球菌属(Lactococcus)和醋酸菌属(Acetobacter)。
通过对4个雪莲菌菌粒的复配培养得到了最优重组菌粒TK-ZJUJ06。菌相分析表明,重组菌粒菌相组成多样性程度降低,细菌组成中的优势菌相乳杆菌属(Lactobacillus),乳球菌属(Lactococcus)及醋酸菌属(Acetobacter)等组成稳定而风险菌相比例下降；而酵母菌经分离纯化只鉴定到酿酒酵母(Saccharomyce cerevisiae)。发酵性能测定表明,TK-ZJUJ06发酵性能及挥发性物质产生稳定,将TK-ZJUJ06作为进一步研究对象。
噻唑蓝实验(MTT)、流式细胞仪(FCM)及实时荧光定量(RT-PCR)分析表明,雪莲菌TK-ZJUJ06发酵乳Cell-free fraction对人胃癌细胞SGC7901的增殖具有抑制作用,并在一定范围内呈剂量依赖关系,当作用浓度为8mg mL-1时,癌细胞存活率为22%,抑制作用显著。进一步的机制探讨表明,雪莲菌TK-ZJUJ06发酵乳Cell-free fraction能够阻遏人胃癌细胞SGC7901由G1期向S期的过渡,并通过上调box基因(从3.30±0.19上调至14.25±0.31)和下调bcl-2基因(从9.50±0.23下调至4.72±0.11)的表达量而诱导SGC7901细胞发生早期(50.41%)及晚期凋亡(9.89%)。
响应面实验设计(RSM)优化了雪莲菌粒TK-ZJUJ06的增殖培养条件。最优培养条件为脱脂乳浓度41.6%,培养温度30.05℃,接种量1.86%,培养时间20h。在此条件下,雪莲菌粒的平均生长速率为14.33%,与初始培养条件下的生长速率(10.28%)相比,提高了39.4%。保存条件比较结果表明,冷冻干燥或热干燥后,雪莲菌中的菌种存活率均在60%以上,两种方法都适用于雪莲菌的整粒保存。
Tibetan kefir grain is a kind of natural starter for fermented milk in Tibet, China, which is composed of various microorganisms. The microflora compositions and antitumor activities of Tibetan kefir grains from Tibet and surrounding areas were investigated in this thesis and they were TK-ZJUJO1from Lhasa, TK-ZJUJ02from Chengtu, TK-ZJUJ03from Urumchi and TK-ZJUJ04from Sining.
The culturable microflora in TK-ZJUJ01-04were isolated and identified via phenotypic and genotypic methods. There were4species of microorganisms from TK-ZJUJ0l:Bacillus subtilis, Lactococcus lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae;4species from TK-ZJUJ02:Lactobacillus kefiri, Pichia kudriavzevii, Kluyveromyces marxianus, Kazachstania unispora;6species from TK-ZJUJ03:Leuconostoc lactis, Lactococcus lactis, Lactobacillus plantarum, Kazachstania unispora, Kluyveromyces marxianus, Kazachstania exigua; and4species from TK-ZJUJ04:Lactobacillus plantarum, Acetobacter fabarum, Kazachstania unispora, Pichia guilliermondi. Yeasts like Pichia kudriavzevii and Pichia guilliermondii isolated in this study were the first time reported in Tibetan kefir grains.
Bacterial diversity of TK-ZJUJ01-04was investigated by culture-independent metagenomic and high-throughput sequencing methods, and comprehensive taxonomic profiling was done.11genera were found in all the4samples, and they were Lactococcus, Lactobacillus, Acetobacter, Shewanella, Leuconostoc, Pseudomonas, Streptococcus, Acinetobacter, Pelomonas, Dysgonomonas and Weissella. Shewanella, Acinetobacter, Pelomonas, Dysgonomonas, Weissella and Pseudomonas were the first time found in Tibetan kefir grains. a-Diversity analysis showed that they varied in bacterial richness and diversity while β-diversity showed that the variation of genera composition among sampling sites was small. Principal component analysis showed that Lactobacillus, Lactococcus and Acetobacter were the main genera which caused the diversity.
A new grain, TK-ZJUJ06, was obtained via compositional cultivation of TK-ZJUJ 01-04. Investigation on microflora composition revealed that bacterial diversity of TK-ZJUJ06declined. There was a stable composition of prevalent bacteria in TK-ZJUJ06, including Lactobacillus, Lactococcus and Acetobacter and reduction of dubious bacteria, and only one species of yeasts was isolated, which was Saccharomyce cerevisiae. Fermentability determination demonstrated that TK-ZJUJ06had a good performance on fermentation and volatiles production, and was used for further study.
The anti-proliferative effect of cell-free fraction of Tibetan kefir fermented by TK-ZJUJ06on human gastric cancer cell lines SGC7901in vitro was investigated. The3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay manifested a dose-dependent antiproliferative effect, and when the concentration of Tibetan kefir cell-free fraction was8mg mL-1, the cancer cells viability was22%, and a distinct anti-proliferation of SGC7901cells was observed. Flow cytometric analysis indicated that SGC7901cells treated with a cell-free fraction of Tibetan kefir were inhibited in the G1/S phase, and RT-PCR analysis indicated that both early (50.41%) and late apoptosis (9.89%) were induced through up-regulation of bax (from3.30±0.19to14.25±0.31) and down-regulation of bcl-2(from9.50±0.23to4.72±0.11).
Response surface analysis was used to optimize culture conditions for biomass production of TK-ZJUJ06. Results showed that the optimal culture conditions were skim milk concentration,41.6%; temperature,30.05℃; inoculation amount,1.86%; time,20h, at which the growth rate of TK-ZJUJ06was14.33%,39.4%more than initial rate (10.28%). Comparison of preservation conditions confirmed that both freeze-dried method and thermally-dried method were suitable for the preservation of Tibetan kefir grains, and the viability of microorganisms was more than60%with each of the methods.
通过传统的菌种鉴定方法,分离纯化鉴定到了各个雪莲菌样品中的可培养微生物：TK-ZJUJO1中分离纯化得到枯草芽孢杆菌(Bacillus subtilis),乳酸乳球菌(Lactococcus lactis),马克斯克鲁维酵母菌(Kluyveromyces marxianus),以及酿酒酵母菌(Saccharomyce cerevisiae); TK-ZJUJ02中分离纯化得到开菲尔乳杆菌(Lactobacillus kefiri), kudriavzevii毕赤酵母菌(Pichia kudriavzevii),马克斯克鲁维酵母菌(Kluyveromyces marxianus),单孢酿酒酵母菌(Kazachstania unispora); TK-ZJUJ03中分离纯化得到乳明串珠菌(Leuconostoc lactis),乳酸乳球菌(Lactococus lactis),植物乳杆菌(Lactobacillus plantarum),单孢酿酒酵母菌(Kazachstania unispora),马克斯克鲁维酵母菌(Kluyveromyces marxianus), exigua酿酒酵母菌(Kazachstania exigua);TK-ZJUJ04中分离纯化得到植物乳杆菌(Lactobacillus plantarum), fabarum醋酸菌(Acetobacter fabarum),单孢酿酒酵母菌(Kazachstania unispora),李也蒙毕赤酵母菌(Pichia guilliermondii)。其中Pichia kudriavzevii和Pichia guilliermondii两种酵母菌是第一次在雪莲菌中发现。
通过宏基因组学高通量测序的方法对4个雪莲菌样品进行了细菌组成多样性分析,得到了更全面的细菌组成结果。在4个雪莲菌样品中,共鉴定到11个属：乳球菌属(Lactococcus),乳杆菌属(Lactobacillus),醋酸菌属(Acetobacter),明串珠菌属(Leuconostoc)和链球菌属(Streptococcus),希瓦氏菌属(Shewanella),不动杆菌属(Acinetobacter),(Pelomonas)属,(Dysgonomonas)属,魏斯氏菌属(Weissella)和假单胞菌属(Pseudomonas),其中后6个属是第一次在雪莲菌中发现。α-多样性及β-多样性分析表明,不同来源的雪莲菌其细菌菌相组成虽然不同,但多样性程度相近,雪莲菌中的菌相在“种”的水平上组成各有不同,但在“属”的水平上组成稳定。主成分分析(PCA)分析表明,对雪莲菌的菌相组成多样性贡献最大的三个属分别为乳杆菌属(Lactobacillus),乳球菌属(Lactococcus)和醋酸菌属(Acetobacter)。
通过对4个雪莲菌菌粒的复配培养得到了最优重组菌粒TK-ZJUJ06。菌相分析表明,重组菌粒菌相组成多样性程度降低,细菌组成中的优势菌相乳杆菌属(Lactobacillus),乳球菌属(Lactococcus)及醋酸菌属(Acetobacter)等组成稳定而风险菌相比例下降；而酵母菌经分离纯化只鉴定到酿酒酵母(Saccharomyce cerevisiae)。发酵性能测定表明,TK-ZJUJ06发酵性能及挥发性物质产生稳定,将TK-ZJUJ06作为进一步研究对象。
噻唑蓝实验(MTT)、流式细胞仪(FCM)及实时荧光定量(RT-PCR)分析表明,雪莲菌TK-ZJUJ06发酵乳Cell-free fraction对人胃癌细胞SGC7901的增殖具有抑制作用,并在一定范围内呈剂量依赖关系,当作用浓度为8mg mL-1时,癌细胞存活率为22%,抑制作用显著。进一步的机制探讨表明,雪莲菌TK-ZJUJ06发酵乳Cell-free fraction能够阻遏人胃癌细胞SGC7901由G1期向S期的过渡,并通过上调box基因(从3.30±0.19上调至14.25±0.31)和下调bcl-2基因(从9.50±0.23下调至4.72±0.11)的表达量而诱导SGC7901细胞发生早期(50.41%)及晚期凋亡(9.89%)。
响应面实验设计(RSM)优化了雪莲菌粒TK-ZJUJ06的增殖培养条件。最优培养条件为脱脂乳浓度41.6%,培养温度30.05℃,接种量1.86%,培养时间20h。在此条件下,雪莲菌粒的平均生长速率为14.33%,与初始培养条件下的生长速率(10.28%)相比,提高了39.4%。保存条件比较结果表明,冷冻干燥或热干燥后,雪莲菌中的菌种存活率均在60%以上,两种方法都适用于雪莲菌的整粒保存。
Tibetan kefir grain is a kind of natural starter for fermented milk in Tibet, China, which is composed of various microorganisms. The microflora compositions and antitumor activities of Tibetan kefir grains from Tibet and surrounding areas were investigated in this thesis and they were TK-ZJUJO1from Lhasa, TK-ZJUJ02from Chengtu, TK-ZJUJ03from Urumchi and TK-ZJUJ04from Sining.
The culturable microflora in TK-ZJUJ01-04were isolated and identified via phenotypic and genotypic methods. There were4species of microorganisms from TK-ZJUJ0l:Bacillus subtilis, Lactococcus lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae;4species from TK-ZJUJ02:Lactobacillus kefiri, Pichia kudriavzevii, Kluyveromyces marxianus, Kazachstania unispora;6species from TK-ZJUJ03:Leuconostoc lactis, Lactococcus lactis, Lactobacillus plantarum, Kazachstania unispora, Kluyveromyces marxianus, Kazachstania exigua; and4species from TK-ZJUJ04:Lactobacillus plantarum, Acetobacter fabarum, Kazachstania unispora, Pichia guilliermondi. Yeasts like Pichia kudriavzevii and Pichia guilliermondii isolated in this study were the first time reported in Tibetan kefir grains.
Bacterial diversity of TK-ZJUJ01-04was investigated by culture-independent metagenomic and high-throughput sequencing methods, and comprehensive taxonomic profiling was done.11genera were found in all the4samples, and they were Lactococcus, Lactobacillus, Acetobacter, Shewanella, Leuconostoc, Pseudomonas, Streptococcus, Acinetobacter, Pelomonas, Dysgonomonas and Weissella. Shewanella, Acinetobacter, Pelomonas, Dysgonomonas, Weissella and Pseudomonas were the first time found in Tibetan kefir grains. a-Diversity analysis showed that they varied in bacterial richness and diversity while β-diversity showed that the variation of genera composition among sampling sites was small. Principal component analysis showed that Lactobacillus, Lactococcus and Acetobacter were the main genera which caused the diversity.
A new grain, TK-ZJUJ06, was obtained via compositional cultivation of TK-ZJUJ 01-04. Investigation on microflora composition revealed that bacterial diversity of TK-ZJUJ06declined. There was a stable composition of prevalent bacteria in TK-ZJUJ06, including Lactobacillus, Lactococcus and Acetobacter and reduction of dubious bacteria, and only one species of yeasts was isolated, which was Saccharomyce cerevisiae. Fermentability determination demonstrated that TK-ZJUJ06had a good performance on fermentation and volatiles production, and was used for further study.
The anti-proliferative effect of cell-free fraction of Tibetan kefir fermented by TK-ZJUJ06on human gastric cancer cell lines SGC7901in vitro was investigated. The3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay manifested a dose-dependent antiproliferative effect, and when the concentration of Tibetan kefir cell-free fraction was8mg mL-1, the cancer cells viability was22%, and a distinct anti-proliferation of SGC7901cells was observed. Flow cytometric analysis indicated that SGC7901cells treated with a cell-free fraction of Tibetan kefir were inhibited in the G1/S phase, and RT-PCR analysis indicated that both early (50.41%) and late apoptosis (9.89%) were induced through up-regulation of bax (from3.30±0.19to14.25±0.31) and down-regulation of bcl-2(from9.50±0.23to4.72±0.11).
Response surface analysis was used to optimize culture conditions for biomass production of TK-ZJUJ06. Results showed that the optimal culture conditions were skim milk concentration,41.6%; temperature,30.05℃; inoculation amount,1.86%; time,20h, at which the growth rate of TK-ZJUJ06was14.33%,39.4%more than initial rate (10.28%). Comparison of preservation conditions confirmed that both freeze-dried method and thermally-dried method were suitable for the preservation of Tibetan kefir grains, and the viability of microorganisms was more than60%with each of the methods.
引文
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