一株乳酸乳球菌的降胆固醇特性及其作用机制  

The cholesterol-lowering characteristic and mechanism of a Lactococcus lactis strain

作　　者：国立东[1] 王丽群[2] 蒋琛[1] 刘晓艳[1] 于纯淼[1] 孟丹[1] 

机构地区：[1]黑龙江中医药大学药学院,黑龙江哈尔滨150040 [2]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《中国酿造》2015年第7期53-55,共3页China Brewing

基　　金：黑龙江省教育厅面上项目(12531631)

摘　　要：探讨了乳酸乳球菌乳亚种HUCM 201的降胆固醇特性及其体外去除胆固醇的机制。乳酸乳球菌乳亚种HUCM 201菌株可从培养基中去除33.1%的胆固醇,其中14.3%的胆固醇发生共沉淀并重新溶解在洗涤液中,18.1%的胆固醇被吸收到菌体细胞内。HUCM201菌株对5种结合型胆酸盐分别表现出了不同的胆盐水解酶活性,其中对甘氨胆酸钠的水解能力最强,总酶活为0.279 U/m L,比酶活为0.076 U/mg。The cholesterol-lowering characteristics and in vitro cholesterol removal mechanism of Lactococcus lactis subsp, lactis HUCM 201 were reviewed. In the presence of L. lactis subsp, lactis HUCM 201, 33.1% cholesterol was removed from supematant fluids, 14.3% was precipitated and resolubilized in the washing fluid, and 18.1% was retained in the bacterial cells. The strain HUCM 201 showed different bile salt hydrolase activity to five conjugated bile salts, respectively. The strain HUCM 201 exhibited the highest activity to hydrolyze sodium glycocholate, the total enzyme activity and the specific activity for BSH were 0.279 U/ml and 0.076 U/mg, respectively.

关 键 词：乳酸乳球菌 胆固醇 胆盐水解酶 机制 

分 类 号：TS201.3[轻工技术与工程—食品科学]