产α-葡萄糖苷酶抑制剂乳酸菌的筛选及发酵条件优化  

Screening of Lactic Acid Bacteria Strains Capable of Biosynthesis α-Glucosidase Inhibitors

作　　者：韩瑨[1] 季红[1] 周方方[1] 吴正钧[1] 

机构地区：[1]乳业生物技术国家重点实验室光明乳业股份有限公司,上海200436

出　　处：《天然产物研究与开发》2013年第3期302-306,328,共6页Natural Product Research and Development

基　　金：科技部"十二五"科技支撑计划(2012BAD28B08);科技部973计划课题(2012CB723706)

摘　　要：以改良的体外模型为检测手段,测试了不同乳酸菌发酵大豆豆浆的产物对麦芽糖酶的抑制作用。在测试过的乳酸菌中,以植物乳杆菌ST-Ⅲ(Lactobacillus plantarum ST-Ⅲ)在37℃发酵大豆豆浆获得的发酵产物对麦芽糖酶的抑制效果最强。随后,考察了接种量、豆浆固形物含量、发酵温度对植物乳杆菌ST-Ⅲ发酵豆浆对麦芽糖酶抑制活性的影响。结果表明,植物乳杆菌ST-Ⅲ发酵大豆豆浆产生麦芽糖酶抑制物的最适条件分别为接种量2%(v/v)、豆浆固形物含量5%(w/v)、发酵温度37℃。在优化条件下,发酵8 h获得的发酵豆浆对麦芽糖酶的抑制率达到80%。The inhibitory effect of fermented soybean milks by a variety of lactic acid bacteria strains on maltase （EC 3. 2.1.20） was assayed in vitro. Among the tested strains,Lactobacillus plantarum ST-Ⅲ demonstrated the highest capability to synthesize α-glucosidase inhibitors in the soybean milk at 37 ℃. The fermentation conditions for Lb. plantarum ST- Ⅲ to biosynthesize α-glucosidase inhibitors in soybean milk were investigated via single factor experiments and the optimized condition was found to be a combination of inoculation ratio of 2% （ v/v）, solid content of soybean milk of 5% （w/v） and fermentation temperature of 37 ℃, respectively. Under the optimized conditions, the maltase inhibitory rate of soybean milk fermented by Lb. plantarum ST-Ⅲ reached 80%.

关 键 词：植物乳杆菌ST-Ⅲ 大豆豆浆 Α-葡萄糖苷酶抑制剂 麦芽糖酶 

分 类 号：Q939.97[生物学—微生物学]