晋西北酸粥发酵液中乳酸菌的潜在益生特性
|
摘要
为筛选具有潜在益生特性的乳酸菌,对从晋西北自然发酵谷物食品—酸粥发酵液中分离的20株乳酸菌进行了体外耐酸、耐胆盐、疏水性、降胆固醇和抗氧化性研究;对筛选到的益生菌进行了抗生素耐药性测定。结果表明,14株菌在pH值3. 0的培养基中2. 5 h后的存活率大于50%; M-1、M-5、M-8、M-9、M-10和M-13对胆盐的耐受性较强; M-19的疏水性最强;有12株菌对胆固醇的降解率大于50%; M-8的抗氧化能力较强。总之,M-1、M-5、M-8、M-10和M-15具有潜在益生特性,结合前期形态观察、生理生化特征和16S r DNA分析将它们鉴定为短乳杆菌(Lactobacillus brevis)。这5株短乳杆菌对抗生素的耐药性不同,对青霉素、头孢噻肟、四环素和链霉素耐药,对氨苄西林、红霉素和氯霉素敏感。
In order to screen potentially probiotic lactic acid bacteria,20 strains were isolated from the fermentation broth of a naturally fermented cereal food,sour porridge,from northwestern Shanxi. Their tolerances to acid and bile salt,hydrophobicity,cholesterol-reducing ability,and antioxidant activity were in vitro investigated. The probiotics selected were then examined for their resistances against antibiotics. The results showed that the survival rates of14 strains after growing in a medium with pH3. 0 for 2. 5 h were more than 50%. Strains M-1,M-5,M-8,M-9,M-10 and M-13 had stronger tolerance to the bile salt. Strain M-19 exhibited the highest hydrophobicity. The cholesterol degradation rates of 12 strains were more than 50%. Strain M-8 had a powerful antioxidant activity. In conclusion,strains M-1,M-5,M-8,M-10 and M-15 had potentially probiotic characteristics with different antibiotic( penicillin,cefotaxime,tetracycline and streptomycin) resistances and sensitive to ampicillin,erythromycin and chloramphenicol.They were identified as Lactobacillus brevis by morphology observation,physiological and biochemical characteristics and 16 S r DNA analysis.
In order to screen potentially probiotic lactic acid bacteria,20 strains were isolated from the fermentation broth of a naturally fermented cereal food,sour porridge,from northwestern Shanxi. Their tolerances to acid and bile salt,hydrophobicity,cholesterol-reducing ability,and antioxidant activity were in vitro investigated. The probiotics selected were then examined for their resistances against antibiotics. The results showed that the survival rates of14 strains after growing in a medium with pH3. 0 for 2. 5 h were more than 50%. Strains M-1,M-5,M-8,M-9,M-10 and M-13 had stronger tolerance to the bile salt. Strain M-19 exhibited the highest hydrophobicity. The cholesterol degradation rates of 12 strains were more than 50%. Strain M-8 had a powerful antioxidant activity. In conclusion,strains M-1,M-5,M-8,M-10 and M-15 had potentially probiotic characteristics with different antibiotic( penicillin,cefotaxime,tetracycline and streptomycin) resistances and sensitive to ampicillin,erythromycin and chloramphenicol.They were identified as Lactobacillus brevis by morphology observation,physiological and biochemical characteristics and 16 S r DNA analysis.
引文
[1]曹振辉,刘永仕,潘洪彬,等.乳酸菌的益生功能及作用机制研究进展[J].食品工业科技,2015,36(24):366-370; 377.
[2]张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013,13(9):174-181.
[3]王湘竹.内蒙古酸粥中乳酸菌生物学特性及功能性研究[D].呼和浩特:内蒙古农业大学,2009.
[4]王辑,顾芸佳,马文慧,等.内蒙古奶豆腐中潜在益生性乳酸菌的筛选[J].食品科学,2014,35(13):171-177.
[5]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.
[6]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):142-152.
[7] FRAQUEZA M J. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages[J]. International Journal of Food Microbiology,2015,212:76-88.
[8]于涛,姜晓冰,李磊,等.市售酸奶中乳酸菌耐药性及耐药基因的检测[J].食品科学,2016,37(11):131-136.
[9] PATEL A,PRAJAPATI J B,HOLST O,et al. Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products[J]. Food Bioscience,2014,5:27-33.
[10] VINDEROLA C G,REINHEIMER J A. Lactic acid starter and probiotic bacteria:a comparative“in vitro”study of probiotic characteristics and biological barrier resistance[J]. Food Research International,2003,36(9-10):895-904.
[11] GILLILAND S E,NELSON C R,MAXWELL C. Assimilation of cholesterol by Lactobacillus acidophilus[J]. Applied and Environmental Microbiology,1985,49(2):377-381.
[12] KAO T H,CHEN B H. Functional components in soybean cake and their effects on antioxidant activity[J].Journal of Agricultural and Food Chemistry,2006,54(20):7 544-7 555.
[13]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.
[14] COCKERILL F R. Performance Standards for Antimicrobial Susceptibility Testing:Twenty-second Informational Supplement[M]. CLSI document M100-S22, Wayne Pennsylvania:Clinical and Laboratory Standards Institute,2012.
[15]张和平,孟和毕力格,王俊国,等.分离自内蒙古传统发酵酸马奶中L. casei Zhang潜在益生特性的研究[J].中国乳品工业,2006,34(4):4-10.
[16] GILLILAND S E,WALKER T D. Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans[J]. Journal of Dairy Science,1990,73(4):905-911.
[17]王立平,徐杰,云月英,等.蒙古国传统发酵酸马奶(Koumiss)中乳杆菌潜在益生特性的研究[J].中国乳品工业,2015,33(4):4-10.
[18] PAN X D,CHEN F Q,WU T X,et al. The acid,bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT[J]. Food Control,2009,20(6):598-602.
[19]刘勇,张勇,包艳,等. 4株益生菌的表面特性及抑制致病菌作用研究[J].中国食品学报,2010,10(2):28-34.
[20]王昕,侯聚敏,付丽丽,等.产β-半乳糖苷酶乳酸菌的筛选及其益生性研究[J].中国乳品工业,2012,40(8):20-23.
[21]侯保朝,陈丽娥,陈苏,等.功能性乳酸菌的筛选、鉴定及抗氧化性能的初步评价[J].食品工业科技,2015,36(24):145-150.
[22] COOKE M S,EVANS M D,DIZDAROGLU M,et al.Oxidative DNA damage:Mechanisms,mutation,and disease[J]. FASEB Journal,2003,17(10):1 195-1 214.
[23]王曦,罗霞,许晓燕,等.不同乳酸菌菌株抗氧化能力的比较研究[J].食品科学,2010,31(9):197-201.
[24]刘洋,郭宇星,潘道东. 4种乳酸菌体外抗氧化能力的比较研究[J].食品科学,2012,33(11):25-29.
[25]蒋琰洁,李宝坤,李开雄,等.新疆传统乳品中乳酸菌的抗氧化能力[J].食品与发酵工业,2015,41(1):55-59.
[26]王刚,田丰伟,刘小鸣,等. 2株具有优良体外抗氧化能力乳酸菌的筛选与鉴定[J].食品工业科技,2013,34(15):149-157.
[27]孙志恒,吕敏兰,张智嘉,等.白蒿挥发油成分的测定及其抗氧化活性分析[J].分析化学,2017,45(11):1 655-1 661.
[28]刘天祎,潘道东.抗氧化活性乳酸菌的筛选[J].食品科学,2011,32(19):125-129.
[29]刘宏宇,汪立平,艾连中,等.乳酸菌的抗氧化活性和耐酸耐胆盐性能的研究[J].食品工业科技,2014,35(2):92-97.
[30]骞宇,赵欣,李银聪,等.青藏高原自然发酵牦牛酸奶中乳酸菌的抗氧化能力的研究[J].食品工业科技,2014,35(3):119-122.
[31]凡琴,刘书,亮李娟,等.中国市售酸奶乳酸菌的耐药性分析[J].卫生研究,2012,41(3):476-479.
[2]张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013,13(9):174-181.
[3]王湘竹.内蒙古酸粥中乳酸菌生物学特性及功能性研究[D].呼和浩特:内蒙古农业大学,2009.
[4]王辑,顾芸佳,马文慧,等.内蒙古奶豆腐中潜在益生性乳酸菌的筛选[J].食品科学,2014,35(13):171-177.
[5]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.
[6]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):142-152.
[7] FRAQUEZA M J. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages[J]. International Journal of Food Microbiology,2015,212:76-88.
[8]于涛,姜晓冰,李磊,等.市售酸奶中乳酸菌耐药性及耐药基因的检测[J].食品科学,2016,37(11):131-136.
[9] PATEL A,PRAJAPATI J B,HOLST O,et al. Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products[J]. Food Bioscience,2014,5:27-33.
[10] VINDEROLA C G,REINHEIMER J A. Lactic acid starter and probiotic bacteria:a comparative“in vitro”study of probiotic characteristics and biological barrier resistance[J]. Food Research International,2003,36(9-10):895-904.
[11] GILLILAND S E,NELSON C R,MAXWELL C. Assimilation of cholesterol by Lactobacillus acidophilus[J]. Applied and Environmental Microbiology,1985,49(2):377-381.
[12] KAO T H,CHEN B H. Functional components in soybean cake and their effects on antioxidant activity[J].Journal of Agricultural and Food Chemistry,2006,54(20):7 544-7 555.
[13]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.
[14] COCKERILL F R. Performance Standards for Antimicrobial Susceptibility Testing:Twenty-second Informational Supplement[M]. CLSI document M100-S22, Wayne Pennsylvania:Clinical and Laboratory Standards Institute,2012.
[15]张和平,孟和毕力格,王俊国,等.分离自内蒙古传统发酵酸马奶中L. casei Zhang潜在益生特性的研究[J].中国乳品工业,2006,34(4):4-10.
[16] GILLILAND S E,WALKER T D. Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans[J]. Journal of Dairy Science,1990,73(4):905-911.
[17]王立平,徐杰,云月英,等.蒙古国传统发酵酸马奶(Koumiss)中乳杆菌潜在益生特性的研究[J].中国乳品工业,2015,33(4):4-10.
[18] PAN X D,CHEN F Q,WU T X,et al. The acid,bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT[J]. Food Control,2009,20(6):598-602.
[19]刘勇,张勇,包艳,等. 4株益生菌的表面特性及抑制致病菌作用研究[J].中国食品学报,2010,10(2):28-34.
[20]王昕,侯聚敏,付丽丽,等.产β-半乳糖苷酶乳酸菌的筛选及其益生性研究[J].中国乳品工业,2012,40(8):20-23.
[21]侯保朝,陈丽娥,陈苏,等.功能性乳酸菌的筛选、鉴定及抗氧化性能的初步评价[J].食品工业科技,2015,36(24):145-150.
[22] COOKE M S,EVANS M D,DIZDAROGLU M,et al.Oxidative DNA damage:Mechanisms,mutation,and disease[J]. FASEB Journal,2003,17(10):1 195-1 214.
[23]王曦,罗霞,许晓燕,等.不同乳酸菌菌株抗氧化能力的比较研究[J].食品科学,2010,31(9):197-201.
[24]刘洋,郭宇星,潘道东. 4种乳酸菌体外抗氧化能力的比较研究[J].食品科学,2012,33(11):25-29.
[25]蒋琰洁,李宝坤,李开雄,等.新疆传统乳品中乳酸菌的抗氧化能力[J].食品与发酵工业,2015,41(1):55-59.
[26]王刚,田丰伟,刘小鸣,等. 2株具有优良体外抗氧化能力乳酸菌的筛选与鉴定[J].食品工业科技,2013,34(15):149-157.
[27]孙志恒,吕敏兰,张智嘉,等.白蒿挥发油成分的测定及其抗氧化活性分析[J].分析化学,2017,45(11):1 655-1 661.
[28]刘天祎,潘道东.抗氧化活性乳酸菌的筛选[J].食品科学,2011,32(19):125-129.
[29]刘宏宇,汪立平,艾连中,等.乳酸菌的抗氧化活性和耐酸耐胆盐性能的研究[J].食品工业科技,2014,35(2):92-97.
[30]骞宇,赵欣,李银聪,等.青藏高原自然发酵牦牛酸奶中乳酸菌的抗氧化能力的研究[J].食品工业科技,2014,35(3):119-122.
[31]凡琴,刘书,亮李娟,等.中国市售酸奶乳酸菌的耐药性分析[J].卫生研究,2012,41(3):476-479.