淀粉对微生物的结合作用及应用研究进展
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摘要
近年来,微生物与食品成分或基质相互作用及其对食品质量安全和营养品质影响的研究日益深入。现已发现一些食品成分对食品致病菌具有抗黏附效应,相关研究对食源性疾病预防大有裨益。有趣的是,一些食品成分(包括多糖、蛋白质等)对有益微生物(如乳酸菌、双歧杆菌等)产生特异性结合作用,这一机制在酸浆法生产淀粉和益生菌包埋载体构建等方面得到广泛应用。本文全面阐述了微生物对淀粉颗粒粘附的现象、有关规律和机制,并总结其在食品工业中的应用,提出需要进一步研究的问题与发展建议,以期为微生物与食品淀粉相互作用研究和应用提供参考。
In recent years, the interaction between microorganisms and food ingredients or substrates and their effects on food quality safety and nutritional quality have become increasing studied. Some food ingredients have been found to have anti-adhesion effects on food pathogens, and related research is of great benefit to the prevention of foodborne diseases. Interestingly, some food ingredients(including polysaccharides, proteins, etc.) have specific binding effects on beneficial microorganisms(such as lactic acid bacteria, Bifidobacterium, etc.). This mechanism has been widely used in the isolation of starch by sour liquid processing and the construction of carriers for probiotic embedding. In this paper, the phenomena, rules and mechanisms of microbial adherence to starch granules were comprehensively expounded, and their applications in food industry were summarized. The problems worthy of further study and development suggestions were put forward in order to provide references for the research and application of microbial-starch interaction.
In recent years, the interaction between microorganisms and food ingredients or substrates and their effects on food quality safety and nutritional quality have become increasing studied. Some food ingredients have been found to have anti-adhesion effects on food pathogens, and related research is of great benefit to the prevention of foodborne diseases. Interestingly, some food ingredients(including polysaccharides, proteins, etc.) have specific binding effects on beneficial microorganisms(such as lactic acid bacteria, Bifidobacterium, etc.). This mechanism has been widely used in the isolation of starch by sour liquid processing and the construction of carriers for probiotic embedding. In this paper, the phenomena, rules and mechanisms of microbial adherence to starch granules were comprehensively expounded, and their applications in food industry were summarized. The problems worthy of further study and development suggestions were put forward in order to provide references for the research and application of microbial-starch interaction.
引文
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[9]YU C, LEE A M, BASSLER B L, et al. Chitin utilization by marine bacteria. A physiological function for bacterial adhesion to immobilized carbohydrates[J]. Journal of Biological Chemistry, 1991, 266(36):24260-24267.
[10]WANG X, BROWN I L, EVANS A J, et al. The protective effects of high amylose maize(amylomaize)starch granules on the survival of Bifidobacterium spp. in the mouse intestinal tract[J]. Journal of Applied Microbiology, 1999, 87(5):631-639.
[11]O'RIORDAN K, MULJADI N, CONWAY P. Characterization of factors affecting attachment of Bifidobacterium species to amylomaize starch granules[J].Journal of Applied Microbiology, 2001, 90(5):749-754.
[12]BENAVENT-GIL Y, RODRIGO D, ROSELL C M.Thermal stabilization of probiotics by adsorption onto porous starches[J]. Carbohydrate Polymers, 2018,197:558-564.
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[2]GUERIN J, BURGAIN J, FRANCIUS G, et al.Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins[J]. Food Hydrocolloids,2018, 82:296-303.
[3]KREGIEL D. Advances in biofilm control for food and beverage industry using organo-silane technology:A review[J]. Food Control, 2014, 40:32-40.
[4]SUN X, WU J. Food derived anti-adhesive components against bacterial adhesion:Current progresses and future perspectives[J]. Trends in Food Science&Technology, 2017, 69:148-156.
[5]GOMAND F, BORGES F, SALIM D, et al. Highthroughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules[J].Food Hydrocolloids, 2018, 84:537-544.
[6]BURGAIN J, SCHER J, LEBEER S, et al. Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactions[J]. Colloids and Surfaces B:Biointerfaces, 2015, 134:332-338.
[7]MONTORO B P, BENOMAR N, GóMEZ N C, et al. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features[J]. Food Research International, 2018, 111:58-66.
[8]SALCEDO J, BARBERA R, MATENCIO E, et al.Gangliosides and sialic acid effects upon newborn pathogenic bacteria adhesion:an in vitro study[J].Food Chemistry, 2013, 136(2):726-734.
[9]YU C, LEE A M, BASSLER B L, et al. Chitin utilization by marine bacteria. A physiological function for bacterial adhesion to immobilized carbohydrates[J]. Journal of Biological Chemistry, 1991, 266(36):24260-24267.
[10]WANG X, BROWN I L, EVANS A J, et al. The protective effects of high amylose maize(amylomaize)starch granules on the survival of Bifidobacterium spp. in the mouse intestinal tract[J]. Journal of Applied Microbiology, 1999, 87(5):631-639.
[11]O'RIORDAN K, MULJADI N, CONWAY P. Characterization of factors affecting attachment of Bifidobacterium species to amylomaize starch granules[J].Journal of Applied Microbiology, 2001, 90(5):749-754.
[12]BENAVENT-GIL Y, RODRIGO D, ROSELL C M.Thermal stabilization of probiotics by adsorption onto porous starches[J]. Carbohydrate Polymers, 2018,197:558-564.
[13]北京粉丝厂北大生物系酸浆研究小组.酸浆为什么能沉淀淀粉[J].北京大学学报(自然社会版), 1974(S1):60-69.
[14]张莉力,许云贺,李新华.对甘薯淀粉具有絮凝活性的乳酸菌的分离鉴定及其特性研究[J].食品科学,2010, 31(7):228-231.
[15]AMPE F, SIRVENT A, ZAKHIA N. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization[J]. International Journal of Food Microbiology, 2001, 65(1/2):45-54.
[16]SALEM G, HASSAN Z, ABUBAKR M. Adhesion of probiotic bacteria to resistant rice starch[J]. American Journal of Applied Sciences, 2013, 10(4):313-321.
[17]CRITTENDEN R, LAITILA A, FORSSELL P, et al. Adhesion of Bifidobacteria to granular starch and its implications in probiotic technologies[J]. Applied and Environmental Microbiology, 2001, 67(8):3469-3475.
[18]刘黎莹,许云贺,叶青,等.绿豆酸浆中淀粉絮凝菌的分离鉴定及其生长特性[J].食品工业科技,2018, 39(8):85-89.
[19]张莉力,许云贺,李新华.自然发酵甘薯酸浆中乳酸菌的筛选与鉴定[J].安徽农业科学, 2009, 37(1):9-10.
[20]江萍,秦礼康.马铃薯淀粉凝集菌的研究[J].山地农业生物学报, 1997, 16(1):62-66.
[21]LAHTINEN S J, OUWEHAND A C, SALMINEN S J, et al. Effect of starch‐and lipid‐based encapsulation on the culturability of two Bifidobacterium longum strains[J]. Letters in Applied Microbiology,2007, 44(5):500-505.
[22]IMAM S H, HARRY-O'KURU R E. Adhesion of Lactobacillus amylovorus to insoluble and derivatized cornstarch granules[J]. Applied and Environmental Mircobiology, 1991, 57(4):1128-1133.
[23]GANCZ H, NIDERMAN-MEYER O, BROZA M,et al. Adhesion of Vibrio cholerae to granular starches[J]. Applied and Environmental Mircobiology,2005, 71(8):4850-4855.
[24]吴企禾.自然发酵甘薯酸浆细菌动态规律解析及乳酸菌絮凝性研究[D].沈阳:沈阳农业大学, 2017.
[25]李新华,赵晓阳,张荔力.副干酪乳杆菌对甘薯浆液中淀粉絮凝机理研究[J].食品科学, 2010, 31(19):237-276.
[26]魏凤鸣,迟玉森,赵福江.提高龙口粉丝生产中淀粉收率的研究[J].食品科学, 1987, 8(8):34-63.
[27]郑玮,沈群.化学处理对酸浆中一株淀粉凝集菌和乳酸乳球菌As1.9沉淀淀粉能力的影响[J].食品工业科技, 2007, 28(10):123-126.
[28]ZOCCO M A, AINORA M E, GASBARRINI G, et al. Bacteroides thetaiotaomicron in the gut:molecular aspects of their interaction[J]. Digestive and Liver Disease, 2007, 39(8):707-712.
[29]ANDERSON K L, SALYERS A A. Biochemical evidence that starch breakdown by Bacteroides thetaiotaomicron involves outer membrane starch-binding sites and periplasmic starch-degrading enzymes[J].Journal of Bacteriology, 1989, 171(6):3192-3198.
[30]ANDERSON K L, SALYERS A A. Genetic evidence that outer membrane binding of starch is required for starch utilization by Bacteroides thetaiotaomicron[J]. Journal of Bacteriology, 1989, 171(6):3199-3204.
[31]TANCULA E, FELDHAUS M J, BEDZYK L A, et al. Location and characterization of genes involved in binding of starch to the surface of Bacteroides thetaiotaomicron[J]. Journal of Bacteriology, 1992,174(17):5609-5616.
[32]SHIPMAN J A, CHO K H, SIEGEL H A, et al.Physiological characterization of SusG, an outer membrane protein essential for starch utilization by Bacteroides thetaiotaomicron[J]. Journal of Bacteriology, 1999, 181(23):7206-7211.
[33]REEVES A R, D′ELIA J N, FRIAS J, et al. A Bacteroides thetaiotaomicron outer membrane protein that is essential for utilization of maltooligosaccharides and starch[J]. Journal of Bacteriology, 1996,178(3):823-830.
[34]REEVES A R, WANG G R, SALYERS A A.Characterization of four outer membrane proteins that play a role in utilization of starch by Bacteroides thetaiotaomicron[J]. Journal of Bacteriology, 1997,179(3):643-649.
[35]SHIPMAN J A, BERLEMAN J E, SALYERS A A.Characterization of four outer membrane proteins involved in binding starch to the cell surface of Bacteroides thetaiotaomicron[J]. Journal of Bacteriology,2000, 182(19):5365-5372.
[36]CHO K H, SALYERS A A. Biochemical analysis of interactions between outer membrane proteins that contribute to starch utilization by Bacteroides thetaiotaomicron[J]. Journal of Bacteriology, 2001, 183(24):7224-7230.
[37]曹宗巽,卢光莹,宋云,等.乳酸链球菌凝集淀粉粒机理的进一步研究[J].微生物学报, 1980, 20(3):271-275.
[38]张硕.副干酪乳杆菌絮凝活性成分的确定、提取及絮凝条件的研究[D].锦州:辽宁医学院, 2014.
[39]李明珠.絮凝活性微生物的筛选、鉴定及活性部位的研究[D].锦州:辽宁医学院, 2012.
[40]NIDERMAN-MEYER O, ZEIDMAN T, SHIMONI E, et al. Mechanisms involved in governing adherence of Vibrio cholerae to granular starch[J]. Applied and Environmental Mircobiology, 2010, 76(4):1034-1043.
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