乳杆菌脱除伏马毒素的研究  

Study on the removal of fumonisins by Lactobacillus strains

作　　者：王晓[1] 郑钧予[1] 彭晓龙[1] 乔雅斐 周方[1] 赵丽丽[1] 张柏林[1] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,北京100083 [2]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2015年第9期162-165,170,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)的项目(2006AA10Z344);"益生菌定向筛选与功能开发关键技术"(2008AA10Z335)

摘　　要：为了探究植物乳杆菌(Lactobacillus plantarum)B7和戊糖乳杆菌(L.pentosus)X8对伏马毒素FB1和FB2脱除作用及影响因素。本文采用高效液相荧光检测的方法研究菌体细胞的伏马毒素脱除率。结果表明植物乳杆菌B7和戊糖乳杆菌X8在37℃吸附1h后对FB1的脱除率分别为52.9%和58.0%,对FB2的脱除率分别达到了85.2%和86.5%。p H、温度、酶影响菌株B7和X8结合伏马毒素FB1和FB2的效果,并且两株菌脱除伏马毒素的作用与其活力无关。两株菌体结合伏马毒素的效率随p H升高而降低。当p H>7时,无法检测到两株乳杆菌具有结合伏马毒素的能力。经100℃沸水浴处理后,菌体细胞脱除伏马毒素的效率上升;经溶菌酶处理后,菌体脱除伏马毒素的效率降低。两株乳杆菌具有以吸附方式脱除伏马毒素FB1和FB2的能力,但吸附FB2的效果高于吸附FB1的效果。The ability of Lactobacillus plantarum B7 and L.pentosus X8 to bind fumonisins was studied.The removal of fumonisins,FB1 and FB2 by strains B7 and X8 was detected by reversed- phase HPLC with fluorescence detector.The percentage of FB1- binding was 52.9% for strain B7 and 58.0% for strain X8 respectively. Results showed that more FB2 was bond to two strains when incubated at 37℃ for 1h.The removal percentage of FB2 by strains B7 and X8 was 85.2% and 86.5%,respectively.Factors which affect the ability of the two strains to remove FB1 and FB2 included temperature,pH and enzyme.The fumonisins- binding does not depend on the activity of the two lactobacilli strains.The higher pH values,the less the removal percentage of fumonisins by the two strains. No fumonisins- binding by strain B7 and X8 was detected when pH was larger than 7. The cells of two lactobacilli strains subjected to the pretreatment of boiled water for 15 min showed higher removal of fumonisins than their controls.The lysozyme was used to treat the cells of two lactobacilli strains significantly reduced their ability to bind fumonisins.The selected two lactobacilli strains should be potential candidates as a biological detoxification agent for the remove of fumonisins via their physical binding,although more FB2 was removed than FB1.

关 键 词：乳杆菌 伏马毒素 影响因素 脱除作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]