新疆传统发酵乳品中益生菌的益生特性
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摘要
目的以新疆传统发酵乳品中分离得到的14种发酵菌为研究对象,评价14种益生菌自聚集性能、表面疏水性、粘附性等益生特性;评价其抗生素耐药性的安全性能,并筛选对α-葡萄糖苷酶有一定抑制功能的益生菌。方法首先对14种发酵菌α-葡萄糖苷酶抑制率进行检测,然后检测14种发酵菌自聚集性能、表面疏水性和对Caco-2细胞的粘附率,最后进行耐药性试验。结果 14种发酵菌株均有良好的自聚集性能,哈尔滨乳杆菌自聚集性能最好(87.60%±0.16%);14种益生菌对乙酸乙酯有较高的表面疏水性,但对不同有机溶剂疏水性存在差异;乳酸菌中希氏乳杆菌对Caco-2细胞的粘附率最高(8.78%±0.65%)。酵母中乙醇假丝酵母对Caco-2细胞的粘附率最高(2.35%±0.04%)。14种发酵菌对Caco-2细胞的粘附性均大于1%;马乳酒样乳杆菌的α-葡萄糖苷酶抑制率最高(14.55%±0.74%),且除了瑞士乳杆菌(1.87%±0.09%),其他菌株抑制率都达到5%以上。戊糖乳杆菌和高加索乳杆菌对大多数抗生素表现出较高的敏感性,4种酵母对氟胞嘧啶和酮康唑均敏感。结论 10种乳酸菌和4种酵母都具有良好的益生特性,且未见对抗生素、抗真菌药物发生耐药。
Objective To assess the self-aggregation, surface hydrophobicity and adhesion of fourteen fermentative strains isolated from Xinjiang traditional fermented dairy products, assess their antibiotic resistances, and screen probiotics which have inhibitory function to α-glucosidase. Methods First, the inhibition rates of the fourteen fermentative strains to α-glycosidase were detected, then their surface hydrophobicities, self-aggregation performances and adhesion rates to Caco-2 cells were tested. Finally the drug resistance experiment was carried out. Results The fourteen fermentative strains had good autoaggregation, among which the autoaggregation of Lactobacillus harbinensis was the highest(87.60%±0.16%). The fourteen strains had high hydrophobicity to ethyl acetate, and their hydrophobicities varied in different organic solvents. Among Lactobacilli, the adhesion rate of Lactobacillus hilgardi to Caco-2 cells was the highest(8.78%±0.65%). Among yeasts, the adhesion rate of Candida ethanolica to Caco-2 cells was the highest(2.35%±0.04%). The adhesion rates of all the fourteen strains were over 1%. The inhibition rate of Lactobacillus kefirano faciens to α-glucosidase was the highest(14.55%±0.74%). Except Lactobacillus helveticus(1.87%±0.09%), the inhibition rates of other strains exceeded 5%. Lactobacillus pentosus and Lactobacillus kefir showed high sensitivity to most antibiotics, and four yeasts were sensitive to Flucytosine and Ketoconazole. Conclusion The ten strains of lactic acid bacteria and four strains of yeasts have good probiotic characteristics, and were not found to be resistant to antibiotics and antifungal drugs.
Objective To assess the self-aggregation, surface hydrophobicity and adhesion of fourteen fermentative strains isolated from Xinjiang traditional fermented dairy products, assess their antibiotic resistances, and screen probiotics which have inhibitory function to α-glucosidase. Methods First, the inhibition rates of the fourteen fermentative strains to α-glycosidase were detected, then their surface hydrophobicities, self-aggregation performances and adhesion rates to Caco-2 cells were tested. Finally the drug resistance experiment was carried out. Results The fourteen fermentative strains had good autoaggregation, among which the autoaggregation of Lactobacillus harbinensis was the highest(87.60%±0.16%). The fourteen strains had high hydrophobicity to ethyl acetate, and their hydrophobicities varied in different organic solvents. Among Lactobacilli, the adhesion rate of Lactobacillus hilgardi to Caco-2 cells was the highest(8.78%±0.65%). Among yeasts, the adhesion rate of Candida ethanolica to Caco-2 cells was the highest(2.35%±0.04%). The adhesion rates of all the fourteen strains were over 1%. The inhibition rate of Lactobacillus kefirano faciens to α-glucosidase was the highest(14.55%±0.74%). Except Lactobacillus helveticus(1.87%±0.09%), the inhibition rates of other strains exceeded 5%. Lactobacillus pentosus and Lactobacillus kefir showed high sensitivity to most antibiotics, and four yeasts were sensitive to Flucytosine and Ketoconazole. Conclusion The ten strains of lactic acid bacteria and four strains of yeasts have good probiotic characteristics, and were not found to be resistant to antibiotics and antifungal drugs.
引文
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[12] Ogunremi OR,Sanni AI,Agrawal R.Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products[J].Appl Microbiol,2015,119(3):797-808.
[13] Burns P,Vinderola G,Binetti A,et al.Bile-resistant derivatives obtained from non-intestinal dairy lactobacilli[J].Int Dairy J,2011,18(4):377-385.
[14] Bonatsou S,Karamouza M,Zoumpopoulou G,et al.Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv.Kalamata natural black olive fermentation[J].Int J Food Microbiol,2018,271:48-59.
[15] HUANG Xiangfeng,FANG Zheng,HUANG Wei,et al.Recent progress on MATH characterizing the cell surface hydrophobicity of environmental microorganisms[J].Microbiol China,2015,42(1):200-206.(in Chinese) 黄翔峰,方正,黄薇,等.MATH法表征环境微生物细胞表面疏水性的研究进展[J].微生物学通报,2015,42(1):200-206.
[16] HAO Xiaoyan,ZHAO Wei,CAO Hong,et al.Potential inhibitive effect of probiotics on adherence of pathogens to murine intestinal mucos[J].Chin J Public Health,2010,26(12):1516-1518.(in Chinese) 郝小燕,赵卫,曹虹,等.益生菌对肠道致病菌肠粘附抑制作用[J].中国公共卫生,2010,26(12):1516-1518.
[17] XING Huixia,LIU Yanmin,HE Fengying,et al.The effect of probiotics to improve the remission of type 2 diabetes and the related mechanism[J].Chin J Microecol,2018,30(10):1239-1241.(in Chinese) 邢会霞,刘彦民,贺凤英,等.益生菌对2型糖尿病的改善作用及其作用机制[J].中国微生态学杂志,2018,30(10):1239-1241.
[18] ZHAO Weijun.Study on surface hydrophobicity and auto-aggregation ability of probiotic[J].Xi′an:Shaanxi University of Technology,2012.(in Chinese) 赵维俊.益生菌表面疏水性与自聚集能力的研究[J].西安:陕西科技大学,2012.
[19] NING Guang.Status quo and prospect of prevention and control of diabetes in China[J].Scientia Sinica(Vitae),2018,48(8):810-811.(in Chinese) 宁光.中国糖尿病防治的现状及展望[J].中国科学:生命科学,2018,48(8):810-811.
[20] MENG Xiao,JIANG Lishi,WANG Juan,et al.Research development on hypoglycemic activity of lactic acid bacteria[J].Food Res & Develop,2016,37(6):193-196.(in Chinese) 孟晓,蒋丽施,王娟,等.用于降血糖的乳酸菌研究进展[J].食品研究与开发,2016,37(6):193-196.
[21] NIE Rui,YU Yang,NI Yongqing.Diversity of lactic acid bacteria and analysis of their antibiotic resistance from the dairy products in Xinjiang[J].China Brew,2016,35(1):47-50.(in Chinese)
[22] 聂睿,于洋,倪永清.新疆乳品中乳酸菌的多样性及耐药性分析[J].中国酿造,2016,35(1):47-50.
[2] Manar T,Yu L,Zhang Y,et al.Anti-diabetic effects of shubat in type 2 diabetic rats induced by combination of high-glucose-fat diet and low-dose streptozotocin[J].J Ethnopharmacol,2015,169:269-274.
[3] Guliziya KAKEBAYI,Xinhua NABI.Anti-inflammatory effects and mechanism of Xinjiang Kazakh traditional fermented camel milk[J].Dairy Industry,2007(9):8-10.(in Chinese) 古丽孜亚·卡克巴依,新华·那比.新疆哈萨克族传统发酵驼乳抗炎作用的初步研究[J].中国乳品工业,2007(9):8-10.
[4] XIAO Xuejun,ZHANG Yi,Xinhua NABI.Immunoregulatory effects of four probiotics derived from Xinjiang fermented camel milk in mice[J].Sci Technol Food Industry,2017,38(4):337-341.(in Chinese) 肖雪筠,张奕,新华·那比.四种新疆发酵驼乳源益生菌对小鼠的免疫调节作用[J].食品工业科技,2017,38(4):337-341.
[5] MA Chunyan,Xinhua NABI,LIU Hongmei.Isolation and identification of zymocyte from the traditional Kazakh fermentation of cheese[J].Chin Dairy Industry,2010,38(4):7-9.(in Chinese) 马春燕,新华·那比,刘红梅.哈萨克族传统发酵乳酪中发酵菌的分离鉴定[J].中国乳品工业,2010,38(4):7-9.
[6] LIU Lu,Dinareer DILIDAXI,WU Yuche,et al.Isolation,identification and drug resistance of Lactobacillus from fermented dairy products in Xinjiang[J].Chin J Microecol,2017,29(7):745-749.(in Chinese) 刘璐,迪娜热尔·迪力达西,吴禹澈,等.新疆发酵乳品中乳酸菌的分离鉴定及其耐药性[J].中国微生态学杂志,2017,29(7):745-749.
[7] LIU Lu.Effects of milk-brone composit probiotics on glucagon-like peptide-1 in db/db mice[D].Urumqi:Xinjiang Medical University,2018.(in Chinese) 刘璐.乳源性复合益生菌对db/db小鼠抗糖尿病作用及GLP-1的影响[D].乌鲁木齐:新疆医科大学,2018.
[8] Dinareer DILIDAXI.The effect of milk-brone composit probiotics on the regulation of intestinal microflora in db/db diabetic mice[D].Urumqi:Xinjiang Medical University,2018.(in Chinese) 迪娜热尔·迪力达西.乳源性复合益生菌对db/db糖尿病小鼠肠道菌群调节作用研究[D].乌鲁木齐:新疆医科大学,2018.
[9] WANG Fen,LIU Lu,LI Hantong,et al.Screening for potential probiotics based on high α-glucosidase inhibitory activity[J].Food Sci,2018,39(16):192-200.(in Chinese) 王芬,刘鹭,李函彤,等.具有α-葡萄糖苷酶抑制作用益生菌的筛选及其特性分析[J].食品科学,2018,39(16):192-200.
[10] Dinareer DILIDAXI,LIU Lu,Jialehasibieke SAILIKE,et al.Probiotic characteristics of lactic acid bacteria and yeast in Xinjiang traditional fermented dairy products[J].Chin J Microecol,2018,30(1):5-9.(in Chinese) 迪娜热尔·迪力达西,刘璐,加勒哈斯别克·塞力克,等.新疆传统发酵乳品中乳酸菌与酵母菌的益生特性[J].中国微生态学杂志,2018,30(1):5-9.
[11] HUANG Jiaoli,HUANG Li.Research progress on evaluation system of adhesion characteristics of probiotic lactic acid bacteria[J].Food Industry,2017,38(7):258-262.(in Chinese) 黄娇丽,黄丽.益生乳酸菌粘附特性评价体系的研究进展[J].食品工业,2017,38(7):258-262.
[12] Ogunremi OR,Sanni AI,Agrawal R.Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products[J].Appl Microbiol,2015,119(3):797-808.
[13] Burns P,Vinderola G,Binetti A,et al.Bile-resistant derivatives obtained from non-intestinal dairy lactobacilli[J].Int Dairy J,2011,18(4):377-385.
[14] Bonatsou S,Karamouza M,Zoumpopoulou G,et al.Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv.Kalamata natural black olive fermentation[J].Int J Food Microbiol,2018,271:48-59.
[15] HUANG Xiangfeng,FANG Zheng,HUANG Wei,et al.Recent progress on MATH characterizing the cell surface hydrophobicity of environmental microorganisms[J].Microbiol China,2015,42(1):200-206.(in Chinese) 黄翔峰,方正,黄薇,等.MATH法表征环境微生物细胞表面疏水性的研究进展[J].微生物学通报,2015,42(1):200-206.
[16] HAO Xiaoyan,ZHAO Wei,CAO Hong,et al.Potential inhibitive effect of probiotics on adherence of pathogens to murine intestinal mucos[J].Chin J Public Health,2010,26(12):1516-1518.(in Chinese) 郝小燕,赵卫,曹虹,等.益生菌对肠道致病菌肠粘附抑制作用[J].中国公共卫生,2010,26(12):1516-1518.
[17] XING Huixia,LIU Yanmin,HE Fengying,et al.The effect of probiotics to improve the remission of type 2 diabetes and the related mechanism[J].Chin J Microecol,2018,30(10):1239-1241.(in Chinese) 邢会霞,刘彦民,贺凤英,等.益生菌对2型糖尿病的改善作用及其作用机制[J].中国微生态学杂志,2018,30(10):1239-1241.
[18] ZHAO Weijun.Study on surface hydrophobicity and auto-aggregation ability of probiotic[J].Xi′an:Shaanxi University of Technology,2012.(in Chinese) 赵维俊.益生菌表面疏水性与自聚集能力的研究[J].西安:陕西科技大学,2012.
[19] NING Guang.Status quo and prospect of prevention and control of diabetes in China[J].Scientia Sinica(Vitae),2018,48(8):810-811.(in Chinese) 宁光.中国糖尿病防治的现状及展望[J].中国科学:生命科学,2018,48(8):810-811.
[20] MENG Xiao,JIANG Lishi,WANG Juan,et al.Research development on hypoglycemic activity of lactic acid bacteria[J].Food Res & Develop,2016,37(6):193-196.(in Chinese) 孟晓,蒋丽施,王娟,等.用于降血糖的乳酸菌研究进展[J].食品研究与开发,2016,37(6):193-196.
[21] NIE Rui,YU Yang,NI Yongqing.Diversity of lactic acid bacteria and analysis of their antibiotic resistance from the dairy products in Xinjiang[J].China Brew,2016,35(1):47-50.(in Chinese)
[22] 聂睿,于洋,倪永清.新疆乳品中乳酸菌的多样性及耐药性分析[J].中国酿造,2016,35(1):47-50.