基因组改组技术改善植物乳杆菌C88的益生作用  

Genome shuffling of Lactobacillus plantarum for improving probiotic characterization

作　　者：于雪[1,2] 赵玉娟[2] 范海茹 牛春华[2] 张健[2] 段翠翠[2] 杨贞耐[4] 李盛钰[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]吉林省农业科学院农产品加工中心国家乳品加工技术研发分中心,长春130033 [3]河北农业大学食品科技学院,河北保定071001 [4]北京工商大学食品学院,北京100048

出　　处：《中国乳品工业》2014年第12期10-13,共4页China Dairy Industry

基　　金：国家自然科学基金青年科研基金(31201394);现代农业产业技术体系专项资金(CARS-37)共同资助

摘　　要：采用基因组改组技术得到融合子菌株,并筛选益生性最优的融合子。采用基因组改组方法,结合紫外和亚硝基胍诱变,对突变菌株进行原生质体融合,经体外实验对融合子的耐酸性、耐高胆盐浓度、黏附相关性和抗氧化能力进行分析,筛选并获得益生性提高的融合子。筛选获得的两株融合子为F1-9和F1-17,均能够在低p H值和高胆盐浓度环境中生长;与原始菌株相比,融合子在表面疏水性、自聚性和与致病菌共聚性方面均有显著提高;在抗氧化方面较原始菌株也有所提高。融合子突变株连续传代培养,遗传稳定性良好。基因组改组技术能够使菌株的益生性得到明显提高,并且能够稳定遗传。By genome shuffling technology obtains the fusant strains,and screening of probiotic optimal fusion. By using the method of genome shuffling,combined with UV and NTG mutagenesis,used the method of protoplast fusion of mutant fusion.The fusion of acid resistance,high bile salt concentration,correlation analysis of adhesion and antioxidant capacity in vitro,screening and obtaining probiotic improve fusion.Screening two strains obtained Fusants were F1-9 and F1-17 which were able to grow at low p H and high bile salt concentration in the environment;Compared with the original strain,the fusion significantly increase in surface hydrophobicity,autoaggregationand pathogenic bacteria was there; The antioxidant than original strain was also increased.The fusion mutant continuous passage culture results show good genetic stability.Genome shuffling technology can make the probiotic strains have been improved obviously,and it can be stably inherited.

关 键 词：植物乳杆菌 基因组改组 黏附 抗氧化 

分 类 号：Q933[生物学—微生物学]