乳酸菌粘附特性的研究新进展  

The New Advance of Research on the Adhesion of Lactobacillus

作　　者：佘银 罗芳 高婉茹 李鑫 刘霞 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410000

出　　处：《食品研究与开发》2018年第4期218-224,共7页Food Research and Development

摘　　要：近年来,乳酸菌以其益生功能成为研究的热点,而乳酸菌的粘附特性是评价乳酸菌益生功能的重要指标之一。目前,有关研究乳酸菌粘附的新方法不断涌现,如表面等离子体共振技术、计算机分子模拟法等。乳酸菌粘附素与胃肠道粘液受体相互作用的机理是阐明其粘附特性的关键。同时,乳酸菌的理化性质以及外部环境也会影响其粘附能力,如菌体生长阶段、菌液浓度、p H值、蛋白酶等。对目前国内外有关乳酸菌粘附特性的研究方法、粘附机理及其影响因素的研究进展进行综述,并对其研究的发展方向进行了展望。In recent years,the probiotic function of Lactobacillus has become the focus of research, theadhesion character of Lactobacillus to the intestinal mucosa is considered one of the important indicator forevaluating its probiotic function.New methods for studying the adherence character of Lactobacillus have alsobeen emerging,such as surface plasmon resonance （SPR）,computer molecular simulation （CMS） .Understanding the nature of Lactobacillus-mucus interactions could be the key to elucidating the mechanisms ofLactobacillus adhesion within the host. At the same time,the physicochemical property of Lactobacillus and theexternal environment also affect its adhesion ability,such as cell growth stage,concentration of bacterial,pHvalue,protease and so on.This paper reviewed the research progress about the study methods,mechanism andthe influence factors of Lactobacillus adhesion, and the future trends for research were also prospected.

关 键 词：乳酸菌 粘附研究方法 粘附作用 粘附素 粘附受体 

分 类 号：TS201.3[轻工技术与工程—食品科学]