酸菜来源植物乳杆菌S4-5的降胆固醇作用  

Cholesterol Removal by Lactobacillus plantarum S4-5 Isolated from Pickle

作　　者：李常营[1] 卢晓霆[1] 于志会[2] 张雪[3] 李达[3] 牛春华[3] 王辑[4] 杨贞耐[2,3,4] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012 [2]吉林大学生物与农业工程学院,吉林长春130022 [3]吉林省农业科学院农产品加工研究中心,吉林长春130033 [4]吉林农业大学食品科学与工程学院,吉林长春130018

出　　处：《食品科学》2011年第7期69-72,共4页Food Science

基　　金：国家自然科学基金项目(30670057);国家现代农业产业技术体系建设专项资助项目(nycytx-0502)

摘　　要：对酸菜来源植物乳杆菌S4-5的体外降胆固醇作用进行研究。采用单因素试验研究胆盐添加量、胆固醇添加量、培养基初始pH值及培养时间对植物乳杆菌S4-5降胆固醇能力的影响,结果表明:在胆盐质量浓度为1.0mg/mL和胆固醇质量浓度为175.7mg/L时,植物乳杆菌S4-5有最高的胆固醇移除率,分别为67.7%和62.2%;植物乳杆菌S4-5在培养基不同初始pH值条件下对胆固醇的移除率均在71.3%～77.2%之间;培养时间对植物乳杆菌S4-5的降胆固醇作用有显著性影响(P<0.01),在培养2h(延滞期结束)、14h(指数期结束)、24h和48h后植物乳杆菌S4-5对胆固醇的移除率分别为4.8%、66.7%、75.3%和84.0%。The aim of the present study was to evaluate the in vitro cholesterol removal ability of Lactobacillus plantarum S4-5,a strain isolated from pickle.Single factor experiments were carried out to explore the influences of oxgall addition,cholesterol addition,medium pH and incubation time on the ability of the strain to remove cholesterol in vitro.The results showed that the strain revealed the highest cholesterol removal rate in the media containing 1.0 mg/mL of oxgall or 175.7 mg/L of cholesterol,reaching 67.7% and 62.2%,respectively.A cholesterol removal rate ranging from 71.3% to 77.2% was observed under varying medium initial pH conditions.Incubation time had a significant impact on the cholesterol removal ability of Lactobacillus plantarum S4-5,and the removal rates after 2（the end of the lag phase）,14（the end of the exponential phase）,24 hours and 48 hours were 4.8%,66.7%,75.3% and 84.0%,respectively.

关 键 词：酸菜 植物乳杆菌 胆固醇 

分 类 号：Q939.11[生物学—微生物学]