豌豆蛋白酶解产物促进益生菌生长活性研究
|
摘要
研究豌豆蛋白酶解产物(PPH)对17株常见益生菌在普通液体培养基及脱脂乳培养基中生长的影响。比较这17株益生菌在含有PPH的MRS培养基和不含PPH的MRS培养基中的菌体密度、活菌数和发酵液pH值,结果发现添加4mg/mL的PPH,可显著改善干酪乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌和双歧杆菌等益生菌在MRS培养基中的生长,其菌体密度提高10.78%～49.34%,活菌数提高1～3个数量级,发酵液的pH值显著降低;然而其对植物乳杆菌、鼠李糖乳杆菌和嗜热链球菌的生长无明显影响。比较这17株益生菌在含有PPH的10%脱脂乳培养基和不含PPH的10%脱脂乳培养基中的活菌数和pH值,结果发现这些菌在含有PPH的10%脱脂乳培养基中的生长均优于不含PPH的10%脱脂乳培养基中的生长, pH显著下降,经特定时间发酵后的活菌数显著提高。经24 h发酵,PPH对鼠李糖乳杆菌W119的促生长作用最强,能使其活菌数从4.23×108提高到7.47×1011,发酵液pH值从5.83降到4.90。综上所述,豌豆蛋白酶解产物可显著促进益生菌的生长,提高益生菌的存活率,缩短益生菌的生产时间。
To study the effects of Pea Protein Hydrolysates(PPH) on the growth of 17 strains of probiotics cultured in MRS medium and in skimmed milk. Comparing the density of bacterial, the viable count and the pH of the fermentation broth of these probiotics in the MRS medium containing PPH or in the MRS medium without PPH; it was found that the addition of 4 mg/mL PPH significantly stimulated the growth of Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium, the cell density increased by 10.78%-49.34%, the viable counts increased by 1-3 grade of viable counts, the pH value of the fermentation broth was significantly decreased. However, the addition of PPH had no effect on the growth of Lactobacillus plantarum, Lactobacillus rhamnosus and Streptococcus thermophilus. Comparing the viable count and the pH of the 17 probiotics in 10% skimmed milk containing PPH or in 10% skimmed milk without PPH, it was found that the growth of 17 probiotics in the 10% skimmed milk culture medium containing PPH was better than that in 10% skimmed milk without PPH. The pH was significantly decreased, and after a specific time of fermentation, the viable number can be increased by 1-3 lg(CFU/mL). After 24 hours of fermentation, PPH showed the best effect on Lactobacillus rhamnosus W119, which the viable count were increased from(8.63 ± 0.03) lg(CFU/mL) to(11.87 ±0.06) lg(CFU/mL), the pH was decreased by 14.75%. From the above, the PPH can significantly promote the growth of probiotics, improve the survival rate of probiotics, and shorten the production time of probiotics.
To study the effects of Pea Protein Hydrolysates(PPH) on the growth of 17 strains of probiotics cultured in MRS medium and in skimmed milk. Comparing the density of bacterial, the viable count and the pH of the fermentation broth of these probiotics in the MRS medium containing PPH or in the MRS medium without PPH; it was found that the addition of 4 mg/mL PPH significantly stimulated the growth of Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium, the cell density increased by 10.78%-49.34%, the viable counts increased by 1-3 grade of viable counts, the pH value of the fermentation broth was significantly decreased. However, the addition of PPH had no effect on the growth of Lactobacillus plantarum, Lactobacillus rhamnosus and Streptococcus thermophilus. Comparing the viable count and the pH of the 17 probiotics in 10% skimmed milk containing PPH or in 10% skimmed milk without PPH, it was found that the growth of 17 probiotics in the 10% skimmed milk culture medium containing PPH was better than that in 10% skimmed milk without PPH. The pH was significantly decreased, and after a specific time of fermentation, the viable number can be increased by 1-3 lg(CFU/mL). After 24 hours of fermentation, PPH showed the best effect on Lactobacillus rhamnosus W119, which the viable count were increased from(8.63 ± 0.03) lg(CFU/mL) to(11.87 ±0.06) lg(CFU/mL), the pH was decreased by 14.75%. From the above, the PPH can significantly promote the growth of probiotics, improve the survival rate of probiotics, and shorten the production time of probiotics.
引文
[1]杨晓燕,杨洋.益生菌保健作用及发展动态[J].现代食品, 2015(23):29-34.
[2] TYTGAT H L P, VAN TEIJLINGEN N H, SULLAN R M A, et al. Probiotic gut microbiota isolate interacts with dendritic cells via glycosylated heterotrimeric pili[J]. PloS one, 2016, 11(3):e0151824.
[3] YU A Q, LI L. The Potential role of probiotics in cancer prevention and treatment[J]. Nutrition and Cancer, 2016, 68(4):535-544.
[4]中华人民共和国卫生部. GB19302-2010食品安全国家标准发酵乳[S].北京:中国标准出版社, 2010.
[5]彭运平,何小维.益生菌与益生元[J].食品工业,2003(2):40-41.
[6]胡志和,区翠颜,朱利民,等.酪蛋白水解物对瑞士乳杆菌生长的影响[J].食品科学, 2010, 31(23):188-193.
[7] LIEPKE C, ADERMANN K, RAIDA M, et al.Human milk provides peptides highly stimulating the growth of bifidobacteria[J]. European Journal of Biochemistry, 2002, 269(2):712-718.
[8] DE MAN J C, ROGOSA M, SHARPE M E. A medium for the cultivation of lactobacilli[J]. Journal of Applied Bacteriology, 1960, 23(1):130-135.
[9] SCARDOVI V. Genus Bifidobacterium[M]//Bergey’s Manual of Systematic Bacteriology. Sneath P H A,Mair N S, Sharpe M E, et al. New York:Williams and Wilkins, 1986:1418.
[10] ELLIKER P R, ANDERSON A W, HANNESSON G. An agar culture medium for lactic acid Streptococci and Lactobacilli[J]. Journal of Dairy Science,1956, 39(11):1611-1612.
[11]弥春霞,代志平,杨蕾.酸奶中嗜热链球菌的分离及鉴定[J].牡丹江师范学院学报(自然科学版),2007(3):35-36.
[12]中华人民共和国卫生部. GB5009.5-2010食品中蛋白质的测定方法[S].北京:中国标准出版社, 2010.
[13]姜绍通,罗蕾蕾,潘牧,等.菜籽粕分步酶解制备水解产物的研究[J].食品科学, 2009, 30(10):52-55.
[14]宋庆明.蚕豆肽制备及其生物活性的研究[D].天津:天津科技大学,2009.
[15] ROBITAILLE G, CHAMPAGNE C P. Growth-promoting effects of pepsin-and trypsin-treated caseinomacropeptide from bovine milk on probiotics[J].Journal of Dairy Research, 2014, 81(3):319-324.
[16] GOMES A M P, MALCATA F X, KLAVER F A M. Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk hy drolyzates[J]. Journal of Dairy Science, 1998, 81(11):2817-2825.
[17] XIAO P, LIU Y, KANG R, et al. A novel lactic acid bacteria growth-stimulating peptide from broad bean(Vicia faba L.)protein hydrolysates[J]. Advance Journal of Food Science and Technology, 2015, 7(9):697-703.
[18]赵旭东.牡蛎乳酸菌饮料的制备及稳定性研究[D].湛江:湛江广东海洋大学, 2014.
[19] JUILLARD V, LE BARS D, KUNJI E R, et al.Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk[J]. Applied and Environmental Microbiology, 1995, 61(8):3024-3030.
[20] POCH M, BEZKOROVAINY A. Bovine milk. kappa.-casein trypsin digest is a growth enhancer for the genus Bifidobacterium[J]. Journal of Agricultural and Food Chemistry, 1991, 39(1):73-77.
[21] ROBITAILLE G, LAPOINTE C, LECLERC D, et al. Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions[J]. Journal of Dairy Science, 2012, 95(1):1-8.
[22] GIRGIH A T, NWACHUKWU I D, ONUH J O, et al. Antihypertensive properties of a pea protein hydrolysate during short‐and long‐term oral administration to spontaneously hypertensive rats[J]. Journal of Food Science, 2016, 81(5):H1281-H1287.
[23] POWNALL T L, UDENIGWE C C, ALUKO R E.Amino acid composition and antioxidant properties of pea seed(Pisum sativum L.)enzymatic protein hydrolysate fractions[J]. Journal of agricultural and food chemistry, 2010, 58(8):4712-4718.
[24] ALMEIDA M S, CABRAL K M S, ZINGALI R B,et al. Characterization of two novel defense peptides from pea(Pisum sativum)seeds[J]. Archives of Biochemistry and Biophysics, 2000, 378(2):278-286.
[2] TYTGAT H L P, VAN TEIJLINGEN N H, SULLAN R M A, et al. Probiotic gut microbiota isolate interacts with dendritic cells via glycosylated heterotrimeric pili[J]. PloS one, 2016, 11(3):e0151824.
[3] YU A Q, LI L. The Potential role of probiotics in cancer prevention and treatment[J]. Nutrition and Cancer, 2016, 68(4):535-544.
[4]中华人民共和国卫生部. GB19302-2010食品安全国家标准发酵乳[S].北京:中国标准出版社, 2010.
[5]彭运平,何小维.益生菌与益生元[J].食品工业,2003(2):40-41.
[6]胡志和,区翠颜,朱利民,等.酪蛋白水解物对瑞士乳杆菌生长的影响[J].食品科学, 2010, 31(23):188-193.
[7] LIEPKE C, ADERMANN K, RAIDA M, et al.Human milk provides peptides highly stimulating the growth of bifidobacteria[J]. European Journal of Biochemistry, 2002, 269(2):712-718.
[8] DE MAN J C, ROGOSA M, SHARPE M E. A medium for the cultivation of lactobacilli[J]. Journal of Applied Bacteriology, 1960, 23(1):130-135.
[9] SCARDOVI V. Genus Bifidobacterium[M]//Bergey’s Manual of Systematic Bacteriology. Sneath P H A,Mair N S, Sharpe M E, et al. New York:Williams and Wilkins, 1986:1418.
[10] ELLIKER P R, ANDERSON A W, HANNESSON G. An agar culture medium for lactic acid Streptococci and Lactobacilli[J]. Journal of Dairy Science,1956, 39(11):1611-1612.
[11]弥春霞,代志平,杨蕾.酸奶中嗜热链球菌的分离及鉴定[J].牡丹江师范学院学报(自然科学版),2007(3):35-36.
[12]中华人民共和国卫生部. GB5009.5-2010食品中蛋白质的测定方法[S].北京:中国标准出版社, 2010.
[13]姜绍通,罗蕾蕾,潘牧,等.菜籽粕分步酶解制备水解产物的研究[J].食品科学, 2009, 30(10):52-55.
[14]宋庆明.蚕豆肽制备及其生物活性的研究[D].天津:天津科技大学,2009.
[15] ROBITAILLE G, CHAMPAGNE C P. Growth-promoting effects of pepsin-and trypsin-treated caseinomacropeptide from bovine milk on probiotics[J].Journal of Dairy Research, 2014, 81(3):319-324.
[16] GOMES A M P, MALCATA F X, KLAVER F A M. Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk hy drolyzates[J]. Journal of Dairy Science, 1998, 81(11):2817-2825.
[17] XIAO P, LIU Y, KANG R, et al. A novel lactic acid bacteria growth-stimulating peptide from broad bean(Vicia faba L.)protein hydrolysates[J]. Advance Journal of Food Science and Technology, 2015, 7(9):697-703.
[18]赵旭东.牡蛎乳酸菌饮料的制备及稳定性研究[D].湛江:湛江广东海洋大学, 2014.
[19] JUILLARD V, LE BARS D, KUNJI E R, et al.Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk[J]. Applied and Environmental Microbiology, 1995, 61(8):3024-3030.
[20] POCH M, BEZKOROVAINY A. Bovine milk. kappa.-casein trypsin digest is a growth enhancer for the genus Bifidobacterium[J]. Journal of Agricultural and Food Chemistry, 1991, 39(1):73-77.
[21] ROBITAILLE G, LAPOINTE C, LECLERC D, et al. Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions[J]. Journal of Dairy Science, 2012, 95(1):1-8.
[22] GIRGIH A T, NWACHUKWU I D, ONUH J O, et al. Antihypertensive properties of a pea protein hydrolysate during short‐and long‐term oral administration to spontaneously hypertensive rats[J]. Journal of Food Science, 2016, 81(5):H1281-H1287.
[23] POWNALL T L, UDENIGWE C C, ALUKO R E.Amino acid composition and antioxidant properties of pea seed(Pisum sativum L.)enzymatic protein hydrolysate fractions[J]. Journal of agricultural and food chemistry, 2010, 58(8):4712-4718.
[24] ALMEIDA M S, CABRAL K M S, ZINGALI R B,et al. Characterization of two novel defense peptides from pea(Pisum sativum)seeds[J]. Archives of Biochemistry and Biophysics, 2000, 378(2):278-286.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |