干酪乳杆菌Zhang在模拟人工胃液下膜脂肪酸的变化分析  

Analysis of Cell Membrane Fatty Acid Changes of Lb.casei Zhang in Simulated Artificial Gastric Juice

作　　者：梅迩蓝 张猛 贾星 双全[1] 代丽霞 庞静 包秋华[1] MEI Erlan;ZHANG Meng;JIA Xing;SHUANG Quan;DAI Lixia;PANG Jing;BAO Qiuhua(School of Food Science and Engineering,Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2020年第9期4-8,15,共6页China Dairy Industry

基　　金：国家自然科学基金项目(31860434,31301516);内蒙古自然科学基金项目(2019MS03051)。

摘　　要：微生物为应对不利于其生长的环境变化,细胞膜脂肪酸组分和含量等细胞内部成分均会发生改变。为了探究干酪乳杆菌Zhang在模拟人工胃液下细胞膜脂肪酸变化,将干酪乳杆菌Zhang对数生长末期的菌体分别置于pH为2.5、3、3.5的人工胃液中处理,不同时间点取样,提取脂肪酸后通过气相色谱法测定其组分和含量。结果显示,在模拟人工胃液下,干酪乳杆菌Zhang有主要的7种脂肪酸发生了变化,从相对百分含量上看,细胞中不饱和脂肪酸增加,饱和脂肪酸减少。推测干酪乳杆菌Zhang通过调节脂肪酸的种类和含量改变细胞膜流动性来维持其生存能力,这为初步解析干酪乳杆菌Zhang逆境生存机理奠定了基础。In order to cope with environmental changes that are not conducive to the growth of microorganisms,fatty acids in bacterial cell membranes’s composition and content and other internal components of cells have changed.To investigate the changes of fatty acids in the cell membrane of Lb.casei Zhang under simulated artificial gastric juice,Lb.casei Zhang at the end of logarithmic growth phase were respectively placed in pepsin solutions with pH of 2.5,3 and 3.5 for induction treatment.At different time fatty acids were extracted and then determined the composition and content of fatty acids by Gas chromatography.The results showed that 7 kinds of fatty acids in Lb.casei Zhang was changed under the induction of simulated artificial gastric juice.In terms of relative percentage content,unsaturated fatty acids in cells increased while saturated fatty acids decreased.It is speculated that the fluidity of cell membrane has changed,which provides some references for analyzing survival mechanism of Lactobacillus casei Zhang under adverse growth condition.

关 键 词：干酪乳杆菌Zhang 逆境条件 模拟人工胃液 细胞膜脂肪酸 

分 类 号：Q935[生物学—微生物学]