五株乳杆菌益生特性及降脂性能研究  

Research on probiotic properties and lipid-lowering capability of five strains of lactobacillus

作　　者：王霄鹏[1] 吕嘉枥[1] 闫亚梅[1] 李文娟[1] 杜冰[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国乳品工业》2015年第9期11-14,共4页China Dairy Industry

基　　金：陕西省科技统筹创新工程计划项目(2011KTCQ03-08)

摘　　要：以西北地区传统发酵果蔬和乳品为样品,从中分离筛选出五株优势乳杆菌,分别为嗜酸乳杆菌(LA)、保加利亚乳杆菌(LB)、干酪乳杆菌(LC)、植物乳杆菌(LP)、鼠李糖乳杆菌(LGG),对其益生特性和降脂特性进行研究。结果表明,五株菌都具有一定的益生功能,对人工胃液有一定的适应能力;LB,LC,LGG,LP,LA对胆固醇均有一定的降解能力,分别为45.63%,48.13%,30.63%,23.16%,4.32%;LC对甘油三酯的降解效果较好,为23.06%,其余四种都低于5%;在降胆固醇实验中,添加具有抑菌作用的胆盐后,LP的降解胆固醇作用反而增强,降解率从23.12%增加至31.25%,其余四株菌降解作用都减弱;对降解机制进行初步研究,发现降解甘油三酯机理可能与降解胆固醇类似,均有细胞吸附作用。Five strains of Lactobacillus （ Lactobacillus addophilus , Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum , Lactobacillus rhamnosus）were isolated from traditional fermented fruits and vegetables and dairy products in Northwest. Probiotic properties and lipid-lowering capability were studied. Experimental results show that five lactobacillus have certain probiotic properties and ability to adapt to artificial gastric juice; LB, LC, LD, LP, LA have certain ability to degrade cholesterol and the degradation rates were 45.63%, 48.13%, 30.63% ~ 23.16% 4.32%, respectively, LC have a good effect on the degradation of triglycerides and the degradation rate was 23.06%, the rest was lower than 5%; In the cholesterol experiments, when adding the bile salts, degradation rate of LP increased from 23.12% to 31.25%, while the degradations of the rest were weakened; A preliminary study on the degradation mechanism found the degradation mechanism of triglyceride may be similar to cholesterol, and they all have cell adsorption.

关 键 词：乳杆菌 益生特性 降脂特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]