乳酸菌差异蛋白组学研究进展  

Differential Proteomic Research Progress in Lactic Acid Bacteria

作　　者：何庆华[1] 吴永宁[2] 印遇龙[1] 

机构地区：[1]中国科学院亚热带农业生态研究所,湖南长沙410125 [2]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《食品与发酵工业》2007年第8期113-117,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30371200)

摘　　要：乳酸菌广泛用于食品发酵工业中,可用于维持胃肠道微生态平衡,预防和治疗人类与动物疾病。研究各种环境胁迫对乳酸菌蛋白组的影响对于理解其耐受和适应各种胁迫的机制至关重要,且可以提高乳酸菌的利用效率和安全性,保障食品安全。文中简要综述了近年来有关乳酸菌的差异蛋白组学研究进展。Lactic acid bacteria are not only widely used in the fermentation, but also used as probiotics to maintain the balance of gastrointestinal tract to therapy and prevent diseases. The differential proteomic research of lactic acid bacteria is crucial to understand the mechanisms of tolerance and adapt various environmental stresses and to enhance their utilized efficiency and safety. It is also important to safeguard food safety and promote health of human and animal. Differential proteomic research progress in lactic acid bacteria were briefly reviewed in this paper.

关 键 词：蛋白组学 乳酸菌 环境胁迫 益生素 

分 类 号：TS201.21[轻工技术与工程—食品科学]