我国传统发酵制品来源乳杆菌黏附相关表面特性研究  

Adhesion associated surface properties of lactobacilli isolated from Chinese traditional fermented products

作　　者：许文杰[1,2] 李盛钰[1] 赵玉娟[1] 张雪[1] 黄丽[1] 李达[1] 杨贞耐[1,2] 

机构地区：[1]吉林省农业科学院农产品加工研究中心,长春130033 [2]吉林大学军需科技学院,长春130062

出　　处：《中国乳品工业》2012年第6期15-18,共4页China Dairy Industry

基　　金：国家自然科学基金项目(31071574);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：为了研究乳杆菌黏附相关表面特性，以传统发酵制品中分离的10株乳杆菌为研究对象．测定了菌株的疏水性、自聚力、对致病菌的共聚力及caco-2细胞体外黏附能力。结果表明，所有受试菌株中，菌株C88的疏水性和自聚力均明显高于其它菌株。菌株K25对大肠杆菌和志贺氏茵有较强的共聚力，分别达到48．05％和53．76％。而菌株C88对金黄色葡萄球菌和沙门氏茵的共聚力最高．分别为40．03％和34．09％。另外，采用2M胍－HCl和5MLicl方法提取了菌株C88的表面蛋白，经SDS—PAGE电泳分析发现。表面蛋白集中在25－45ku之间。与其他受试菌株相比，菌株C88和K25具有较好的体外黏附特性，可用作益生菌进一步研究开发。To investigate the adhesion associated surface properties of lactobacilli, ten strains isolated from Chinese traditional fermented prod- ucts were evaluated for probiotic potential including the hydrophobicity, autoaggregation, coaggregation with pathogens and adhesion to Ca- co-2 cells. Among the tested strains, C88 exhibited the highest hydrophobicity to chloroform, xylene, and ethyl acetate. Strain C88 had high autoaggregation percentage after being incubated at room temperature for 7h. Strain K25 showed the strongest coaggregation phenotype with Escherichia coli （48.05%） and Shigella Castellani and Chalmers （53.76%）, while the highest, coaggregation phenotype with Staphylococcus aureus （40.03%）, and Salmonella enterica （34.09%） was observed for strain C88. Cell surface proteins of strain C88 were extracted by 2mol/L guanidine hydrochloride and 5mol/L LiCl. Sodium dodecyl sulphate polyacrylamide gel electrophoresis revealed the presence of potential surface layer proteins approximated at 25-45 ku. This investigation shows that strain C88 has the potential to establish in the human gastrointestinal tract.

关 键 词：乳酸杆菌 黏附 益生特性 表面蛋白 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]