乳酸菌耐酸耐胆盐机制的研究进展  

Research progress on mechanism of lactic acid bacteria acid and bile salt resistance

作　　者：胡爱华[1] 敖晓琳[1] 陈岑[1] 蒲彪[1] 陈安均[1] 姜欢笑[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第8期380-383,389,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD31B04);四川省科技支撑计划项目(2012NZ0002)

摘　　要：乳酸菌作为一种优良益生菌对人体具有重要的生理功能,它对胃肠道的耐受性是其发挥生理功能的基本前提。乳酸菌耐酸特性是多种机制共同作用的结果,包括双组分信号转导系统、维持胞内外p H平衡,细胞膜组成变化,蛋白质、DNA损伤修复等;耐胆盐特性主要与自身的胆盐水解酶、表层蛋白有关。对于乳酸菌耐酸耐胆盐机制的研究已有诸多报道,本文根据已有研究结果,对乳酸菌的耐酸耐胆盐机制进行综述。As good probiotic bacteria,LAB（Lactic acid bacteria） have important physiological function to people,and LAB could survive in human gastro-intestinal tract was the basic premise of physiological function. The acid resistance of LAB was the result of combined action of multiple mechanisms,including TCS,outside and inside of the cell p H balance,the change of cell membrance,protein and DNA damage repair,bile salt resistance of LAB was related to its bile salt hydrolase and surface layer protein. Acid and bile salt resistance of LAB were studied by many reporters,and this paper summarized the mechanisms of acid and bile salt resistance of LAB basing on existed research results.

关 键 词：乳酸菌 耐酸 耐胆盐 机制 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]