酸菜来源植物乳杆菌体外去除胆固醇特性  

Study on characteristics of cholesterol reduction in vitro by Lactobacillus plantarum from sauerkraut

作　　者：于志会[1,2] 王辑[3] 李达[4] 杨贞耐[2,4] 

机构地区：[1]吉林农业科技学院,吉林吉林132101 [2]吉林大学生物与农业工程学院,吉林长春130118 [3]吉林农业大学食品科学与工程学院,吉林长春130018 [4]吉林省农业科学院农产品加工研究中心,吉林长春130033

出　　处：《中国酿造》2012年第5期71-74,共4页China Brewing

基　　金：吉林市科技局青年基金资助项目(2011-2013);农业部现代农业产业技术体系建设专项资金资助项目(CARS-37)

摘　　要：对4株酸菜来源具有潜在益生特性的植物乳杆菌降胆固醇特性进行研究。研究发现其降胆固醇能力受胆盐浓度和胆盐种类的影响,当牛胆盐的添加浓度为3g/L时,降胆固醇能力达到最高(9.67mg/g^21.32mg/g[干重]);在培养基中添加不同种类的胆盐,降胆固醇能力不同,依次为牛磺胆酸钠>混合胆盐>甘氨胆酸钠。其产生的游离胆酸的量与胆固醇移除能力呈正相关,且以在牛磺胆酸钠存在下最佳。The characteristic of cholesterol removal byLactobacillus plantarum was carefully investigated in this study.The cholesterol removal ability could be increased by adding bile salts into the media,When the concentration of oxgall was 3g/L,the cholesterol removal ability reached the highest（9.67mg/g^21.32mg/g [dry wt]）.In the medium added with different types of bile salts,The cholesterol-lowering ability differed.The ability was in the order of sodium taurocholatemixed bile saltsodium glycocholate.The amount of free bile acid produced by the strain and cholesterol removal ability was positively correlated.More cholic acid was liberated from the deconjugation of sodium taurocholate.

关 键 词：植物乳杆菌 胆盐 胆固醇 胆盐降解 

分 类 号：TS201.3[轻工技术与工程—食品科学]