乳杆菌菌株的体外益生效果评价及研究
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摘要
从实验室现存益生菌菌库中选取八株乳杆菌为出发菌株,对菌株的胆固醇降解能力、自由基清除能力、γ-氨基丁酸产生能力及人工胃肠液耐受能力进行体外益生效果评价。结果表明,约氏乳杆菌Lactobacillus yoelii142不仅胆固醇降解能力达到53.9%、DPPH抗氧化能力达到79.5%,6 h后还能在人工胃液和肠液中保持较高存活率(存活率分别为86.7%和90%)。因此,L.yoelii142具有良好的潜在益生功能,为高活性直投式发酵剂菌株的筛选、应用及功能产品的开发提供重要理论指导。
Eight Lactobacillus strains were selected from the probiotic bacteria pools in the laboratory as the starting strains,and the in vitro probiotic effects of these strains on cholesterol degradation,free radical scavenging ability,γ-aminobutyric acid producing ability and artificial gastrointestinal fluid tolerance were studied.The results show that Lactobacillus yoelii142(L.yoelii142) not only has a cholesterol degradation of 53.9% and a DPPH antioxidant capacity of 79.5%.The survival rate of artificial gastrointestinal fluid is 86.7%(gastric) and 90%(intestinal) respectlvely after 6 h.It could be drawn as a conclusion that L.yoelii142 has good potential probiotic function,which provides important theoretical guidance for the screening,application and development of functional products of high-activity direct-injection starter strains.
Eight Lactobacillus strains were selected from the probiotic bacteria pools in the laboratory as the starting strains,and the in vitro probiotic effects of these strains on cholesterol degradation,free radical scavenging ability,γ-aminobutyric acid producing ability and artificial gastrointestinal fluid tolerance were studied.The results show that Lactobacillus yoelii142(L.yoelii142) not only has a cholesterol degradation of 53.9% and a DPPH antioxidant capacity of 79.5%.The survival rate of artificial gastrointestinal fluid is 86.7%(gastric) and 90%(intestinal) respectlvely after 6 h.It could be drawn as a conclusion that L.yoelii142 has good potential probiotic function,which provides important theoretical guidance for the screening,application and development of functional products of high-activity direct-injection starter strains.
引文
[1] 孙芝兰.卷曲乳杆菌益生特性及黏附机理研究[D].济南:山东大学,2012.
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[11] 冀林立.传统乳制品中产γ-氨基丁酸乳杆菌的筛选、鉴定及发酵条件优化[D].呼和浩特:内蒙古农业大学,2008.
[12] 陈芳甜.观赏海棠果抗氧化活性的研究[D].泰安:山东农业大学,2012.
[13] 孙艳波.酸奶用乳杆菌的人工消化耐受性研究[J].中国乳品工业,2005,33(9):30-31.
[14] 卢海鹏.传统酸马奶乳杆菌的鉴定及降胆固醇作用[D].呼和浩特:内蒙古农业大学,2018.
[15] 姚沛琳,苏博,徐礼生,等.市售酸奶中乳杆菌的抗氧化和耐酸耐胆盐能力分析[J].宿州学院学报,2018,33(7):111-114.
[2] XING Z,TANG W,GENG W.In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain.[J].Applied Microbiology and Biotechnolology,2017,101(6):2467-2477.
[3] CANDELA M,MACCAFERRI S,TURRONI S,et al.Functional intestinal microbiome,new frontiers in prebiotic design[J].International Journal of Food Microbiology,2010,140(2-3):93-101.
[4] CHIU Y H,TSAI J J,LIN S L,et al.Characterisation of bifidobacteria with immunomodulatory properties isolated from human breast milk[J].Journal of Functional Foods,2014,7:700-708.
[5] JYOTI C,DUBEY R C,GYANEEDRA S,et al.Evaluation of probiotic potential and safety assessment of Lactobacillus pentosus MMP4 isolated from Mare?s lactation[J].Probiotics and Antimicrobial Proteins,2018(1):22-31.
[6] 王晓君,潘道东,张佳程.乳杆菌降胆固醇体外筛选的培养基研究[J].中国酿造,2010,29(4):26-28.
[7] 程秀芳,王丛丛,谷巍.乳杆菌在体外模拟胃肠环境中的抗性研究及其发酵特性[J].药学研究,2012,31(1):6-8.
[8] 唐雅茹,于上富,国立东,等.一株降胆固醇乳杆菌的筛选及其益生作用的研究[J].食品工业科技,2016,37(1):142-144;152.
[9] 丁苗,刘洋,葛平珍,等.发酵酸肉中降胆固醇乳杆菌的筛选、鉴定及降胆固醇作用[J].食品科学,2014,35(19):203-207.
[10] 李昵.降胆固醇乳杆菌的筛选及其降解机理研究[D].厦门:集美大学,2012.
[11] 冀林立.传统乳制品中产γ-氨基丁酸乳杆菌的筛选、鉴定及发酵条件优化[D].呼和浩特:内蒙古农业大学,2008.
[12] 陈芳甜.观赏海棠果抗氧化活性的研究[D].泰安:山东农业大学,2012.
[13] 孙艳波.酸奶用乳杆菌的人工消化耐受性研究[J].中国乳品工业,2005,33(9):30-31.
[14] 卢海鹏.传统酸马奶乳杆菌的鉴定及降胆固醇作用[D].呼和浩特:内蒙古农业大学,2018.
[15] 姚沛琳,苏博,徐礼生,等.市售酸奶中乳杆菌的抗氧化和耐酸耐胆盐能力分析[J].宿州学院学报,2018,33(7):111-114.