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中国精品科技期刊2020

一株酸面团源乳酸菌的益生特性及其对刺五加叶总皂苷的影响

国立东 李秀萍 张焕 陈晨 王丽群

国立东,李秀萍,张焕,等. 一株酸面团源乳酸菌的益生特性及其对刺五加叶总皂苷的影响[J]. 食品工业科技,2021,42(14):121−126. doi:  10.13386/j.issn1002-0306.2020120035
引用本文: 国立东,李秀萍,张焕,等. 一株酸面团源乳酸菌的益生特性及其对刺五加叶总皂苷的影响[J]. 食品工业科技,2021,42(14):121−126. doi:  10.13386/j.issn1002-0306.2020120035
GUO Lidong, LI Xiuping, ZHANG Huan, et al. The Probiotic Properties of a Strain of Sourdough-derived Lactic Acid Bacteria and Its Effect on the Total Saponins of Acanthopanax senticosus Leaves[J]. Science and Technology of Food Industry, 2021, 42(14): 121−126. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120035
Citation: GUO Lidong, LI Xiuping, ZHANG Huan, et al. The Probiotic Properties of a Strain of Sourdough-derived Lactic Acid Bacteria and Its Effect on the Total Saponins of Acanthopanax senticosus Leaves[J]. Science and Technology of Food Industry, 2021, 42(14): 121−126. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120035

一株酸面团源乳酸菌的益生特性及其对刺五加叶总皂苷的影响

doi: 10.13386/j.issn1002-0306.2020120035
基金项目: 黑龙江省自然科学基金面上项目(C2016052);黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2017220);黑龙江省教育厅面上项目(12531631);黑龙江省博士后资助项目(LBH-Z15195)
详细信息
    作者简介:

    国立东(1982−),男,博士,副教授,研究方向:益生菌及中药保健食品,E-mail:lidguo@126.com

    通讯作者:

    王丽群(1982−),女,博士,助理研究员,研究方向:农产品加工及贮藏,Email:lqwang_work@163.com

  • 中图分类号: TS201.3

The Probiotic Properties of a Strain of Sourdough-derived Lactic Acid Bacteria and Its Effect on the Total Saponins of Acanthopanax senticosus Leaves

  • 摘要: 为了评价前期分离的一株酸面团源菌株HUCM105的益生特性及其对刺五加叶总皂苷含量的影响,通过形态学特征及16S rDNA基因序列分析鉴定种属,分别于pH2.0、pH2.5和pH3.0的酸性环境及0.5%胆汁环境培养3 h,并监测活菌数变化,于富含胆固醇的培养基中培养24 h并监测胆固醇含量的变化,以评价菌株HUCM105的益生特性,随后以刺五加叶水提液为唯一基质,经菌株HUCM105静置或振荡培养72 h,同时监测活菌数和刺五加叶总皂苷含量的变化。结果表明,菌株HUCM105被鉴定为短乳杆菌,其对酸和胆汁均展现出了良好的耐受性,在pH高于2.5和0.5%胆汁环境下培养3 h活菌数均无明显变化。菌株HUCM105体外培养24 h,可去除培养基中26.4%的胆固醇。菌株HUCM105静置或振荡培养于刺五加叶水提液中24 h时活菌数达到最高值,约为5×108 CFU/mL水平。菌株HUCM105静置培养对刺五加叶总皂苷含量无显著影响,而振荡培养可明显提高总皂苷水平,振荡培养48 h时刺五加叶总皂苷含量最高,达42.6 μg/mL,较未接种菌株提高了79.0%。总之,短乳杆菌HUCM105展现出了良好的酸和胆汁耐受性及降胆固醇的益生特性,在刺五加叶水提液中生长良好,并可提高其总皂苷水平,在开发刺五加叶益生菌发酵产品方面具有潜在的应用价值。
  • 图  1  菌株HUCM105的形态学特征

    Figure  1.  The morphology characteristics of the strain HUCM105

    图  2  基于16S rDNA基因序列构建的系统发育树

    Figure  2.  The phylogenetic tree based on the 16S rDNA gene sequences

    图  3  不同酸性条件下短乳杆菌HUCM105的存活情况

    Figure  3.  The viability of Lactobacillus brevis HUCM105 under different acidic conditions

    注:字母不同表示差异显著(P<0.05),图4同。

    图  4  0.5%胆汁对短乳杆菌HUCM105存活力的影响

    Figure  4.  Effect of 0.5% oxgall on the viability of Lactobacillus brevis HUCM105

    图  5  菌株HUCM105发酵刺五加叶的特性

    Figure  5.  The properties of Acanthopanax senticosus leaves fermented by the HUCM105 strain

    注:同种培养方式字母不同表示差异显著(P<0.05)。

    表  1  短乳杆菌HUCM105的胆固醇去除能力

    Table  1.   Cholesterol removal ability of Lactobacillus brevis HUCM105

    菌株胆固醇浓度(μg/mL)胆固醇去除率(%)
    未接种接种
    短乳杆菌HUCM105106.4±3.478.5±11.026.4±8.0
    下载: 导出CSV
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  • 收稿日期:  2020-12-04
  • 网络出版日期:  2021-06-04
  • 刊出日期:  2021-07-07

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