类植物乳杆菌L-ZS9黏附特性研究及胃肠道环境对其黏附力的影响  

Adhesion properties of Lactobacillus paraplantarum L-ZS9 and effect of in vitro gastrointestinal tract environment on its adhesion ability

作　　者：杜兰兰[1] 王洋[1] 刘蕾[1] 李平兰[1] 

机构地区：[1]中国农业大学食品科学与工程学院,北京100083

出　　处：《食品科技》2015年第12期2-6,14,共6页Food Science and Technology

基　　金：国家自然科学基金面上项目(31271827);863计划课题(2011AA100805);北京市鲟鱼;鲑鳟鱼创新团队项目(SCGWZJ20151105-02)

摘　　要：为评价类植物乳杆菌L-ZS9的黏附特性及胃肠道环境对其黏附力的影响,以HT-29细胞为黏附模型,测定类植物乳杆菌L-ZS9的黏附率,考察菌株的表面疏水性、自聚集能力;以胰蛋白酶、牛血清白蛋白、过碘酸钠处理菌株,分析类植物乳杆菌L-ZS9的黏附素类型;进一步在体外模拟胃肠道环境,考察胃肠道环境对类植物乳杆菌L-ZS9黏附能力的影响。整个研究以黏附力较高的益生菌鼠李糖乳杆菌LGG作为阳性对照菌株。研究结果表明:L-ZS9的黏附率为23.33%、表面疏水率为49.86%,静置2 h自聚集百分比为2.63%,显著高于对照菌株鼠李糖乳杆菌LGG。过碘酸钠处理对L-ZS9的黏附能力没有影响,牛血清白蛋白和胰蛋白酶处理使菌株黏附数分别从927个细菌/100个细胞降低到244个细菌/100个细胞和211个细菌/100个细胞。表明脂磷壁酸和菌体表面蛋白是L-ZS9的主要黏附因子。经过胃肠道逆环境处理后,类植物乳杆菌L-ZS9的黏附数从4.06×108 cfu/m L降低到3×106 cfu/m L,但高于经过相同处理的鼠李糖乳杆菌LGG。研究结果证明类植物乳杆菌L-ZS9是一株具有强黏附能力的潜在益生菌。In order to evaluate the adhesion properties of Lactobacillus paraplantarum L-ZS9 and effect of in vitro gastrointestinal tract environment on its adhesion ability.In vitro gastrointestinal model was established to investigate the effect of gastrointestinal environment on the adhesion ability of L-ZS9.Furthermore,the adhesion rate,surface hydrophobicity and autoaggregation of L-ZS9 were investigated.Surface adhesion of L-ZS9 was identified preliminarily through treating with trypsin,bovine serum albumin（BSA） and sodium periodate.Lactobacillus rhamnosus LGG was used as a control strain.Results suggested the adhesion rate was 23.33%,surface hydrophobicity was 49.86% autoaggregation was 2.63%,higher than the control strain Lactobacillus rhamnosus LGG significantly.Sodium periodate had no effect on the adhesion ability of L-ZS9,while BSA and trypsin could decrease its adhesion ability,which suggested that bacterial lipid phosphorus teichoic acid and surface proteins could be the main adherence factors of L-ZS9.Although the adhesion ability of L-ZS9 decreased after treating with stimulated gastric juice（SGJ） and stimulated small intestinal juice（SSIJ）,they were higher than the control strain Lactobacillus rhamnosus LGG significantly.Results showed that L-ZS9 was a potential probiotic strain with strong adhesion ability.

关 键 词：类植物乳杆菌 黏附 胃肠道 黏附素 

分 类 号：TS201.3[轻工技术与工程—食品科学]