产叶酸乳酸菌的筛选及对发酵乳的影响
|
摘要
为筛选出高产叶酸的乳酸菌并研究该乳酸菌对发酵乳的影响,采用高效液相色谱(HPLC)法从5种乳酸菌菌株:植物乳杆菌、嗜热链球菌、保加利亚乳杆菌、干酪乳杆菌、嗜酸乳杆菌的发酵液中检测叶酸含量,并通过检测复合发酵乳的p H、持水力、质构特性和感官特性来研究产叶酸的乳酸菌对发酵乳品质的影响。结果表明:植物乳杆菌产叶酸量最高,其次是嗜酸乳杆菌,分别为51.40和34.77μg/m L。并且以基础菌发酵乳为对照组,添加产叶酸乳杆菌发酵乳为实验组,实验组与对照组相比,其质构特性和感官品质会提高,同时p H也显著下降(p<0.05)。本实验为开发功能性发酵乳提供了一定的理论依据。
In order to screen out lactic acid bacteria with high folate production and study the effect of Lactobacillus on fermented milk,five strains of Lactobacillus( L. plantarum,Streptococcus thermophilus,L. bulgaricus,L. casei,L. acidophilus) were screened for the aim of high folic acid yield by High Performance Liquid Chromatography( HPLC) method.Meanwhile,the effect of folic acid producing Lactobacillus on the quality of fermented milk was also investigated through the bacteria complex made of fermentation fermented yogurt,after the measured p H value,water holding capacity,texture properties and sensory characteristics.Results showed that L. plantarum has a significant potential capacity of folic acid production,followed by L.acidophilus,with the concentration of 51.40 μg·m L~(-1) and 34.77 μg·m L~(-1),respectively.With basal bacteria fermented as the control group,folic acid producing bacterium was added as the experimental group. The results indicated that the acidity and texture of the yogurt were higher in the test group than that of the control group.p H value was also significantly lower than the control group( p < 0.05).This experiment provides a theoretical basis for the development of functional fermented milk.
In order to screen out lactic acid bacteria with high folate production and study the effect of Lactobacillus on fermented milk,five strains of Lactobacillus( L. plantarum,Streptococcus thermophilus,L. bulgaricus,L. casei,L. acidophilus) were screened for the aim of high folic acid yield by High Performance Liquid Chromatography( HPLC) method.Meanwhile,the effect of folic acid producing Lactobacillus on the quality of fermented milk was also investigated through the bacteria complex made of fermentation fermented yogurt,after the measured p H value,water holding capacity,texture properties and sensory characteristics.Results showed that L. plantarum has a significant potential capacity of folic acid production,followed by L.acidophilus,with the concentration of 51.40 μg·m L~(-1) and 34.77 μg·m L~(-1),respectively.With basal bacteria fermented as the control group,folic acid producing bacterium was added as the experimental group. The results indicated that the acidity and texture of the yogurt were higher in the test group than that of the control group.p H value was also significantly lower than the control group( p < 0.05).This experiment provides a theoretical basis for the development of functional fermented milk.
引文
[1]Doherty R F,Beecher G R.A method for the analysis of natural and synthetic folate in foods[J].Journal of Agricultural and Food Chemistry,2003,51(2):354-361.
[2]马俊.甜菜碱、叶酸的降血脂、抗氧化作用及对血管内皮细胞的氧化损伤修复功能[D].沈阳:辽宁大学,2016.
[3]赵宏飞.产叶酸乳酸菌的筛选及生物学特性研究[D].保定:河北农业大学,2009.
[4]Lee S J,Quach C H T,Jung K H,et al.Oxidized low-density lipoprotein stimulates macrophage 18F-FDG uptake via hypoxiainducible factor-1αactivation through Nox2-dependent reactive oxygen species generation[J].Journal of Nuclear Medicine,2014,55(10):1699-1705.
[5]Chen X C,Wang Y,Xu R X,et al.The multiple vitamin status of Chinese pregnant women with anemia and nonanemia in the last trimester[J].Journal of Nutritional Science and Vitaminology,2004,50(2):87-92.
[6]Duthie SJ,Narayanan S,Brand GM,et al.Impact of folate deficiency on DNA stability[J].Journal of Nutrition,2002,132(8Suppl):2444S-2449S
[7]李雄彪,马庆英,崔云龙.叶酸在肠道疾病防治中的作用[J].中国微生态学杂志,2007,19(2):238-240.
[8]Zhu SS,Mason J,Shi Y.The interventional effect of folic acid on the development of gastric and other gastrointestinal cancers─clinical trial and follow-up for seven years[J].Chinese Journal of Gastroenterology,2002,7(2):73-78.
[9]Yang YB,Tan YB,Mao XX,et al.Effect of folate on prevention and treatment of cardiovascular diseases[J].Chinese Journal of Clinical Nutrition,2006,14(2):136-139.
[10]Eliezar J,Scarano W,Boase NR,et al.In vivo evaluation of folate decorated cross-linked micelles for the delivery of platinum anticancer drugs[J].Biomacromolecules,2015,16(2):515-523.
[11]Xiao S D,Meng X J,Shi Y,et al.Interventional study of high dose folic acid in gastric carcinogenesis in beagles[J].Gut,2002,50(1):61-64.
[12]Sun Y,Zhang Z,Xi Z,et al.Determination of folic acid by high-performance liquid chromatography with direct electrogenerated chemiluminescence reaction[J].Luminescence,2010,25(1):61-65.
[13]张书平,杨文革.B族维生素对防治老年血管疾病的重要性[J].河北医药,2007(5):478.
[14]徐玲燕.产叶酸菌株的筛选、生物学特性研究和发酵条件优化[D].杭州:浙江工业大学,2012.
[15]Pavlides S,Gutierrez-Pajares J L,Iturrieta J,et al.Endothelial caveolin-1 plays a major role in the development of atherosclerosis[J].Cell and Tissue Research,2014,356(1):147-157.
[16]Zhang S,Hunter D J,Hankinson S E,et al.A prospective study of folate intake and the risk of breast cancer[J].Jama,1999,281(17):1632-1637.
[17]何树芬,李晓然,柳陈坚.乳酸菌合成叶酸的研究进展[J].微生物学通报,2015,42(10):1994-2001.
[18]Le Blanc JG,Milani C,de Giori GS,et al.Bacteria as vitamin suppliers to their host:A gut microbiota perspective[J].Current Opinion in Biotechnology,2013,24(2):160-168.
[19]吕加平,于景华.乳酸菌发酵剂优良菌种的选育[J].中国乳品工业,2002,50(5):49-52.
[20]华鹤良.乳酸菌的分离鉴定及其抗菌肽与发酵性能研究[D].扬州:扬州大学,2013.
[21]Crittenden R G,Martinez N R,Playne M J.Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria[J].International Journal of Food Microbiology,2003,80(3):217-222.
[22]Zhu T,Koepsel R,Domach M M,et al.Metabolic engineering of folic acid production[J].Acs Symposium,2003,225:207-219.
[23]Wegkamp A,Starrenburg M,de Vos W M,et al.Transformation of folate-consuming Lactobacillus gasseri into a folate producer[J].Applied and Environmental Microbiology,2004,70(5):3146-3148.
[24]Sybesma W,Starrenburg M,Tijsseling L,et al.Effects of cultivation conditions on folate production by lactic acid bacteria[J].Applied and Environmental Microbiology,2003,69(8):4542-4548.
[25]郭壮,王记成,闫丽雅,等.益生菌Lactobacillus casei Zhang对酸奶风味、质地及感官特性的影响[J].中国乳品工业,2009(1):14-20.
[26]郭壮.益生菌Lactobacillus casei Zhang对发酵乳质地、风味及感官特性的影响[D].内蒙古:内蒙古农业大学,2009.
[27]张睿,刘继超,药璐,等.益生菌对发酵乳理化性质影响的研究[J].中国食品添加剂,2013(6):66-70.
[28]尚玉琳,孟祥晨.不同酸奶发酵剂的发酵性能比较[J].食品科技,2011,36(10):41-45.
[29]Hassan A N,Frank J F,Schmidt K A,et al.Textural properties of yogurt made with encapsulated nonropy lactic cultures[J].Journal of Dairy Science,1996,79(12):2098-2103.
[30]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.
[31]周兴鑫,陈臣,于海燕,等.发酵乳的感官质量控制体系研究进展[J].中国乳品工业,2016(12):36-38,42.
[32]Rossi M,Amaretti A,Raimondi S.Folate production by probiotic bacteria[J].Nutrients,2011,3(1):118-134.
[33]Hugenschmidt S,Schwenninger SM,Gnehm N.Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate[J].International Dairy Journal,2010,20(12):852-857.
[34]卫晓英,李全阳,赵红玲,等.酸乳发酵剂低温刺激对凝固型酸乳质构影响机理的探讨[J].食品工业科技,2009,30(6):170-173.
[35]王攀.发酵温度对羊奶酸奶粘度和持水性的影响[J].中国乳业,2009(11):48-50.
[36]Wang W,Bao Y,Hendricks G M,et al.Consistency,microstructure and probiotic survivability of goats’milk yoghurt using polymerized whey protein as a co-thickening agent[J].International Dairy Journal,2012,24(2):113-119.
[2]马俊.甜菜碱、叶酸的降血脂、抗氧化作用及对血管内皮细胞的氧化损伤修复功能[D].沈阳:辽宁大学,2016.
[3]赵宏飞.产叶酸乳酸菌的筛选及生物学特性研究[D].保定:河北农业大学,2009.
[4]Lee S J,Quach C H T,Jung K H,et al.Oxidized low-density lipoprotein stimulates macrophage 18F-FDG uptake via hypoxiainducible factor-1αactivation through Nox2-dependent reactive oxygen species generation[J].Journal of Nuclear Medicine,2014,55(10):1699-1705.
[5]Chen X C,Wang Y,Xu R X,et al.The multiple vitamin status of Chinese pregnant women with anemia and nonanemia in the last trimester[J].Journal of Nutritional Science and Vitaminology,2004,50(2):87-92.
[6]Duthie SJ,Narayanan S,Brand GM,et al.Impact of folate deficiency on DNA stability[J].Journal of Nutrition,2002,132(8Suppl):2444S-2449S
[7]李雄彪,马庆英,崔云龙.叶酸在肠道疾病防治中的作用[J].中国微生态学杂志,2007,19(2):238-240.
[8]Zhu SS,Mason J,Shi Y.The interventional effect of folic acid on the development of gastric and other gastrointestinal cancers─clinical trial and follow-up for seven years[J].Chinese Journal of Gastroenterology,2002,7(2):73-78.
[9]Yang YB,Tan YB,Mao XX,et al.Effect of folate on prevention and treatment of cardiovascular diseases[J].Chinese Journal of Clinical Nutrition,2006,14(2):136-139.
[10]Eliezar J,Scarano W,Boase NR,et al.In vivo evaluation of folate decorated cross-linked micelles for the delivery of platinum anticancer drugs[J].Biomacromolecules,2015,16(2):515-523.
[11]Xiao S D,Meng X J,Shi Y,et al.Interventional study of high dose folic acid in gastric carcinogenesis in beagles[J].Gut,2002,50(1):61-64.
[12]Sun Y,Zhang Z,Xi Z,et al.Determination of folic acid by high-performance liquid chromatography with direct electrogenerated chemiluminescence reaction[J].Luminescence,2010,25(1):61-65.
[13]张书平,杨文革.B族维生素对防治老年血管疾病的重要性[J].河北医药,2007(5):478.
[14]徐玲燕.产叶酸菌株的筛选、生物学特性研究和发酵条件优化[D].杭州:浙江工业大学,2012.
[15]Pavlides S,Gutierrez-Pajares J L,Iturrieta J,et al.Endothelial caveolin-1 plays a major role in the development of atherosclerosis[J].Cell and Tissue Research,2014,356(1):147-157.
[16]Zhang S,Hunter D J,Hankinson S E,et al.A prospective study of folate intake and the risk of breast cancer[J].Jama,1999,281(17):1632-1637.
[17]何树芬,李晓然,柳陈坚.乳酸菌合成叶酸的研究进展[J].微生物学通报,2015,42(10):1994-2001.
[18]Le Blanc JG,Milani C,de Giori GS,et al.Bacteria as vitamin suppliers to their host:A gut microbiota perspective[J].Current Opinion in Biotechnology,2013,24(2):160-168.
[19]吕加平,于景华.乳酸菌发酵剂优良菌种的选育[J].中国乳品工业,2002,50(5):49-52.
[20]华鹤良.乳酸菌的分离鉴定及其抗菌肽与发酵性能研究[D].扬州:扬州大学,2013.
[21]Crittenden R G,Martinez N R,Playne M J.Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria[J].International Journal of Food Microbiology,2003,80(3):217-222.
[22]Zhu T,Koepsel R,Domach M M,et al.Metabolic engineering of folic acid production[J].Acs Symposium,2003,225:207-219.
[23]Wegkamp A,Starrenburg M,de Vos W M,et al.Transformation of folate-consuming Lactobacillus gasseri into a folate producer[J].Applied and Environmental Microbiology,2004,70(5):3146-3148.
[24]Sybesma W,Starrenburg M,Tijsseling L,et al.Effects of cultivation conditions on folate production by lactic acid bacteria[J].Applied and Environmental Microbiology,2003,69(8):4542-4548.
[25]郭壮,王记成,闫丽雅,等.益生菌Lactobacillus casei Zhang对酸奶风味、质地及感官特性的影响[J].中国乳品工业,2009(1):14-20.
[26]郭壮.益生菌Lactobacillus casei Zhang对发酵乳质地、风味及感官特性的影响[D].内蒙古:内蒙古农业大学,2009.
[27]张睿,刘继超,药璐,等.益生菌对发酵乳理化性质影响的研究[J].中国食品添加剂,2013(6):66-70.
[28]尚玉琳,孟祥晨.不同酸奶发酵剂的发酵性能比较[J].食品科技,2011,36(10):41-45.
[29]Hassan A N,Frank J F,Schmidt K A,et al.Textural properties of yogurt made with encapsulated nonropy lactic cultures[J].Journal of Dairy Science,1996,79(12):2098-2103.
[30]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.
[31]周兴鑫,陈臣,于海燕,等.发酵乳的感官质量控制体系研究进展[J].中国乳品工业,2016(12):36-38,42.
[32]Rossi M,Amaretti A,Raimondi S.Folate production by probiotic bacteria[J].Nutrients,2011,3(1):118-134.
[33]Hugenschmidt S,Schwenninger SM,Gnehm N.Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate[J].International Dairy Journal,2010,20(12):852-857.
[34]卫晓英,李全阳,赵红玲,等.酸乳发酵剂低温刺激对凝固型酸乳质构影响机理的探讨[J].食品工业科技,2009,30(6):170-173.
[35]王攀.发酵温度对羊奶酸奶粘度和持水性的影响[J].中国乳业,2009(11):48-50.
[36]Wang W,Bao Y,Hendricks G M,et al.Consistency,microstructure and probiotic survivability of goats’milk yoghurt using polymerized whey protein as a co-thickening agent[J].International Dairy Journal,2012,24(2):113-119.