三株人源干酪乳杆菌的益生特性
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摘要
评价3株人源干酪乳杆菌的益生性能,为其在食品和保健品等行业中的应用提供理论支持。通过体外测定3株干酪乳杆菌的对模拟肠道的耐受性、黏附性、抑菌性及抗生素敏感性来评价其益生性能。3株干酪乳杆菌,特别是NCU011056,对高盐、酸和胆盐均具有高耐受性,NCU011056在100 g/L NaCl、pH 2. 0和3 g/L胆盐环境下存活率分别为95. 7%、87. 2%和80%; 3株干酪乳杆菌对Caco-2细胞系黏附能力各异,其中NCU011056黏附能力较强,黏附指数为60. 08%; 3株干酪乳杆菌对4种常见革兰氏阳性和革兰氏阴性致病菌均具有较强的抑菌能力; 3株干酪乳杆菌对青霉素、阿莫西林、头孢曲松、四环素、氯霉素、红霉素、利福平、环丙沙星均敏感。3株人源干酪乳杆菌,特别是NCU011056,具有良好的益生潜力,可考虑后期应用于食品、保健品等行业中。
The aim of this study was to evaluate the probiotic properties of three strains of Lactobacillus casei isolated from infant feces. Their tolerance and adhesion to simulated gastrointestinal tract,antibacterial ability and antibiotic resistance were measured in vitro. It was found that the three strains of L. casei,especially NCU011056,were highly tolerant to high salt,acid and bile salts. The survival rates of NCU011056 were 95. 7%,87. 2%,and 80%after 4 h treatment with 10% NaCl,pH = 2. 0,and 0. 3% bile salts,respectively. All three strains had different adhesion ability to Caco-2 cell line,among which,NCU011056 had the strongest adhesion ability with an adhesion index of 60. 08%. Moreover,all strains had antibacterial activities against four common gram-positive and gram-negative pathogens. Besides,they were all sensitive to penicillin,amoxicillin,ceftriaxone,tetracycline,chloramphenicol,erythromycin,rifampicin and ciprofloxacin. In conclusion,three strains of L. casei,especially NCU011056,have good probiotic potential and can be applied in foods,health care products and some other industries.
The aim of this study was to evaluate the probiotic properties of three strains of Lactobacillus casei isolated from infant feces. Their tolerance and adhesion to simulated gastrointestinal tract,antibacterial ability and antibiotic resistance were measured in vitro. It was found that the three strains of L. casei,especially NCU011056,were highly tolerant to high salt,acid and bile salts. The survival rates of NCU011056 were 95. 7%,87. 2%,and 80%after 4 h treatment with 10% NaCl,pH = 2. 0,and 0. 3% bile salts,respectively. All three strains had different adhesion ability to Caco-2 cell line,among which,NCU011056 had the strongest adhesion ability with an adhesion index of 60. 08%. Moreover,all strains had antibacterial activities against four common gram-positive and gram-negative pathogens. Besides,they were all sensitive to penicillin,amoxicillin,ceftriaxone,tetracycline,chloramphenicol,erythromycin,rifampicin and ciprofloxacin. In conclusion,three strains of L. casei,especially NCU011056,have good probiotic potential and can be applied in foods,health care products and some other industries.
引文
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[25]赵圣明,赵岩岩,马汉军,等.发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用研究[J].食品科学,40(6)187-194.
[26]张英春,韩雪,单毓娟,等.益生菌抑制致病菌作用的机制研究进展[J].微生物学通报,2012,39(9):1 306-1 313.
[27]CHARTERIS W P,KELLY P M,MORELLI L,et al.Antibiotic susceptibility of potentially probiotic Lactobacillus species[J].Journal of Food Protection,1998,61(12):1 636-1 643.
[28]杨吉霞,陈芝兰,贺稚非,等.牦牛奶酪中乳酸菌对抗生素的药敏性[J].食品科学,2014,35(17):176-180.
[29]JANKOVIC I,SYBESNA W,PHOTHIRATH P,et al.Application of probiotics in food products-challenges and new approaches[J].Current Opinion in Biotechnology,2010,21(2):175-181.
[30]马晓娟.乳酸菌发酵胡萝卜原浆技术及其产品性能研究[D].南昌:南昌大学,2013.
[2]DACRUZ A G,DEAF-FARIA J,DENDER A G F.Packaging system and probiotic dairy foods[J].Food Research International,2007,40(8):951-956.
[3]DASILVASABOS S,VITOLO M,GONZLEZ J M D,et al.Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria[J].Food Research International,2014,64:527-536.
[4]PARVEZ S,MALIK K A,AHKANG S,et al.Probiotics and their fermented food products are beneficial for health[J].Journal of Applied Microbiology,2006,100(6):1 171-1 185.
[5]鲍志宁.干酪乳杆菌GBHM-21鉴定、中试制备及发酵技术研究[D].广州:华南理工大学,2015.
[6]杨子燕,赵世伟,马万平,等.干酪乳杆菌的筛选及其在活性乳酸菌饮料中的应用[J].食品工业科技,2018,39(3):106-111.
[7]周晏阳,孔雪英,吴梅,等.1株牦牛源产细菌素植物乳杆菌的益生特性分析[J].食品科学,2018,39(14):132-137.
[8]杨吉霞,陈芝兰,贺稚非,等.牦牛奶酪中乳酸菌对抗生素的药敏性[J].食品科学,2014,35(17):176-180.
[9]SANDERS M E,AKKERMANS L M A,HALLER D,et al.Safety assessment of probiotics for human use[J].Gut Microbes,2010,1(3):164-185.
[10]GUO Zhuang,WANG Jicheng,YAN Liya,et al.In vitro comparison of probiotic properties of Lactobacillus casei Zhang,a potential new probiotic,with selected probiotic strains[J].LWT-Food Science and Technology,2009,42(10):1 640-1 646.
[11]ANGMO K,KUMARI A,BHALLA T C,et al.Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh[J].LWT-Food Science and Technology,2016,66:428-435.
[12]HAN Q,KONG B,CHEN Q,et al.In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics[J].Journal of Functional Foods,2017,32:391-400.
[13]刘冬梅,李理,杨晓泉,等.用牛津杯法测定益生菌的抑菌活力[J].食品研究与开发,2006,27(3):110-111.
[14]辛羚,郭本恒,吴正钧.3株乳杆菌在模拟消化环境中存活性能的研究[J].中国乳品工业,2005,33(5):15-17.
[15]陈孝勇,李键,赵欣,等.传统发酵牦牛酸乳中益生性乳酸菌的体外筛选[J].食品与发酵工业,2016,42(4):85-90.
[16]胡斌.植物乳杆菌胆盐耐受评价及内在影响因素分析[D].无锡:江南大学,2015.
[17]SHEKH S L,DAVE J M,VYAS B R M.Characterization of Lactobacillus plantarum strains for functionality,safety andγ-amino butyric acid production[J].LWT-Food Science and Technology,2016,74:234-241.
[18]MONTORO B P,BENOMAR N,LAVILLA L L,et al.Fermented Alore1a table olives as a source of potential probiotic Lactobacillus pentosus strains[J].Frontiers in Microbiology,2016,7:1 583.
[19]ABUSHELAIBI A,ALMAHADIN S,ELTARABILY K,et al.Characterization of potential probiotic Lactic acid bacteria isolated from camel milk[J].LWT-Food Science and Technology,2017,79:316-325.
[20]DEL-RE B,SGORBATI,MIGLIOLI M,et al.Adhesion,autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum[J].Letters in Applied Microbiology,2000,31(6):438-442.
[21]RAJOKA M S R,MEHWISH H M,SIDDIQ M,et al.I-dentification,characterization,and probiotic potential of,Lactobacillus rhamnosus,isolated from human milk[J].LWT-Food Science and Technology,2017,84:271-280.
[22]李晶.乳酸菌黏附特性及评价方法[J].农产品加工,2018,466(20):74-75;79.
[23]LAPARRA J M,SANZ Y.Comparison of in vitro models to study bacterial adhesion to the intestinal epithelium[J].Letters in Applied Microbiology,2009,49(6):695-701.
[24]DAS P,KHOWALA S,BISWAS S.In vitro probiotic characterization of Lactobacillus casei isolated from marine samples[J].LWT-Food Science and Technology,2016,73:383-390.
[25]赵圣明,赵岩岩,马汉军,等.发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用研究[J].食品科学,40(6)187-194.
[26]张英春,韩雪,单毓娟,等.益生菌抑制致病菌作用的机制研究进展[J].微生物学通报,2012,39(9):1 306-1 313.
[27]CHARTERIS W P,KELLY P M,MORELLI L,et al.Antibiotic susceptibility of potentially probiotic Lactobacillus species[J].Journal of Food Protection,1998,61(12):1 636-1 643.
[28]杨吉霞,陈芝兰,贺稚非,等.牦牛奶酪中乳酸菌对抗生素的药敏性[J].食品科学,2014,35(17):176-180.
[29]JANKOVIC I,SYBESNA W,PHOTHIRATH P,et al.Application of probiotics in food products-challenges and new approaches[J].Current Opinion in Biotechnology,2010,21(2):175-181.
[30]马晓娟.乳酸菌发酵胡萝卜原浆技术及其产品性能研究[D].南昌:南昌大学,2013.