干酪乳杆菌WPC09对β-乳球蛋白抗原性降低的研究  

Study on Reducing Antigenic Response of β-lactoglobulin of L.casei WPC09

作　　者：陈帅[1] 穆海菠[1] 姜俊[2] 陈卫[2] 

机构地区：[1]光明乳业股份有限公司技术中心乳业生物技术国家重点实验室,上海200436 [2]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《乳业科学与技术》2010年第6期251-253,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家科技部863计划(2007AA10Z353);食品科学与技术国家重点实验室科研基金(SKLF-MB-200802)

摘　　要：前期的研究筛选出了一株降β-乳球蛋白抗原性的干酪乳杆菌WPC09。研究表明,在脱脂乳中β-乳球蛋白抗原性降低率达到92.0%,且水解牛乳蛋白产生游离氨基酸的数量相当于341.5μg/mL酪氨酸。所以为了了解干酪乳杆菌WPC09降β-乳球蛋白抗原性的机理,我们初步的考察温度和pH值对干酪乳杆菌WPC09降β-乳球蛋白抗原性的影响,以及考察发酵上清液和活细胞悬液对β-乳球蛋白抗原性的降低能力。A strain WPC09 with high ability to reduce β-lactoglobulin antigenity was isolated from the raw milk.After studying,with the cell of L.casei WPC09 in milk,the reduction rate of β-lactoglobulin antigenity was 92.0%.And the free amino acid in the milk was up to 341.5 μg/mL Tyrosine.L.casei WPC09 has the high ability to reduce antigenic response of β-lactoglobulin,so we studied the temperature and PH affecting the growing of L.casei WPC09.And we have a study on the ability of the supernatant and intact cells of L.casei WPC09 to reduce β-lactoglobulin antigenity.

关 键 词：筛选 干酪乳杆菌 Β-乳球蛋白 抗原性 

分 类 号：R392[医药卫生—免疫学]