添加植物乳杆菌的低脂干酪降胆固醇作用  

Cholesterol-lowering Activity of Low-fat Cheddar Cheese with Lactobacillus plantarum

作　　者：王海霞[1,2] 刘璐[1,2] 曲秀伟 李晓东[1,2] 陈萍 王立娜[1,2] 张秀秀[1,2] WANG Hai-xia;LIU Lu;QU Xiu-wei;LI Xiao-dong;CHEN Ping;WANG Li-na;ZHANG Xiu-xiu(College of Food Science, Northeast Agricultural University, Harbin 150030, China;Key Laboratory of Dairy Science of Ministry of Education,Northeast Agricultural University,Harbin 150030 ,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2018年第14期131-136,141,共7页Science and Technology of Food Industry

基　　金：哈尔滨市应用技术研究与开发项目(2017RAQXJ087)

摘　　要：为研究益生菌在干酪中应用的降胆固醇活性,以菌株胆固醇降解率、胆盐水解酶活力及模拟胃肠道耐受性为评价指标,筛选出具有降胆固醇活性的益生菌,并添加到低脂干酪(脂肪含量为1.0%)中,灌胃小鼠35 d,测定小鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)含量、动脉硬化指数(AI)及肝脏、粪便中TC、TG含量。结果表明,植物乳杆菌KLDS 1.0320降胆固醇特性优于其他菌株,胆固醇降解率达到63.72%,模拟胃肠道消化后存活率为82.21%,胆盐水解酶活力为0.71 U/m L。与高脂模型组相比,灌胃添加植物乳杆菌KLDS 1.0320干酪小鼠的TC、TG、LDL-C及AI分别下降21.23%、19.30%、31.73%和35.05%,肝脏中TC、TG显著降低,粪便中TC、TG显著升高(p<0.05)。实验获得了1株具有降胆固醇能力的植物乳杆菌KLDS 1.0320,以干酪为载体在动物体内仍具有降低血清胆固醇的作用,说明其具有应用于干酪发挥降胆固醇活性的潜力。The objective of the work was to study on the cholesterol-lowering activity of probiotics in cheese. A strain was screened by cholesterol-lowering property,acid resistance,bile salt tolerance and bile salt hydrolytic enzyme activity and added to low-fat cheese.The mice were intragastric administered for 35 d,and the total cholesterol（ TC）,total triglyceride（ TG）,high density lipoprotein cholesterol（ HDL-C）,low density lipoprotein cholesterol（ LDL-C） and atherogenic index（ AI） were determined to study the cholesterol lowering effect in vivo. The results showed that Lactobacillus plantarum KLDS 1.0320 had better cholesterol-lowering activity than other strains.Cholesterol degradation rate neached 63.72%,and the surlival rate after gastroint-estinal digestive tract digestion was 82.21%. The activity of choline saltwater hydrolyzase was 0.71 U/mL. Compared with hyperlipidemia model,serum TC,TG,LDL-C and AI levels decreased 21.23%,19.30%,31.73% and 35.05%respectively（ p〈0.05） in group probiotic cheese after 35 days of oral administration（ p〈0.05）,and TC and TG in liver decreased,but TC and TG in stool increased（ p〈0.05）. A sttain of Lactobacillus plantarum KLDS 1.0320 with cholesterol-loweting ability was obtained in the research,which still had the effect of reducing serum cholesterol in vivo with cheese as a carrier.It showed that it has the potential to use the cheese to reduce the cholesterol activity.

关 键 词：植物乳杆菌KLDS 1.0320 低脂干酪 降胆固醇 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]