普鲁兰多糖作为冻干保护剂对乳酸菌的影响  

Effects of Pullulan as Cryoprotectant on Lactic Acid Bacteria

作　　者：刘飞[1,2,3] 张艳艳 张金华 张林军 陈勉 凌沛学 王凤山[1] 张晓元 于典[4] 段荣帅 LIU Fei;ZHANG Yan-yan;ZHANG Jin-hua;ZHANG Lin-jun;CHEN Mian;LING Peixue;WANG Feng-shan;ZHANG Xiao-yuan;YU Dian;DUAN Rong-shuai(School of Pharmaceutical Sciences,Shandong University,Ji'nan 250012,China;Shandong Academy of Pharmaceutical Sciences,Key Laboratory of Biopharmaceuticals,Postdoctoral Scientific Research Workstation,Ji'nan 250101,China;Shandong Academy of Pharmaceutical Sciences,National-Local Joint Engineering Laboratory of Polysaccharide drugs,Jinan 250101,China;Shandong Institute of Commerce&Technology,Ji'nan 250103,China)

机构地区：[1]山东大学药学院,山东济南250012 [2]山东省药学科学院山东省生物药物重点实验室博士后科研工作站,山东济南250101 [3]山东省药学科学院多糖类药物发酵与精制国家地方联合工程实验室,山东济南250101 [4]山东商业职业技术学院,山东济南250103

出　　处：《药物生物技术》2020年第6期501-505,共5页Pharmaceutical Biotechnology

基　　金：山东省重点研发计划(No.2019GSF107040,No.2019GSF108225,No.2019GHY112009);泰山学者工程专项;山东省高等学校“青创科技计划”(No.2019KJE014);济南市“高校20条”(No.2019GXRC038)。

摘　　要：冻干保护剂对提高冻干过程以及储藏过程中乳酸菌的存活率具有重要的意义。文章研究了普鲁兰多糖作为冻干保护剂对乳酸菌存活率的影响。以保加利亚乳杆菌为研究对象,以活菌数、存活率为检测指标,开展普鲁兰多糖作为单一冻干保护剂、复合冻干保护剂冻干效果的研究。普鲁兰多糖作为单一冻干保护剂,保加利亚乳杆菌存活率最高为57.30%。普鲁兰多糖复合冻干保护剂(3.0%甘油、5.0%蔗糖、5.5%海藻糖和2.0%普鲁兰多糖),保加利亚乳杆菌存活率可达86.96%。并且普鲁兰多糖的添加对菌株长期保藏具有保护作用,4℃冷藏保存3个月存活率为88.69%,较未添加对照组提高18.25%。本研究充分证实普鲁兰多糖对于乳酸菌的冻干保护作用,为进一步研究其在微生态制剂药物的应用奠定理论基础。The freeze-drying protectant plays an essential role in the survive of lactic acid bacteria during their freeze-drying process and preservation.In this paper,the effect of pullulan polysaccharide as freeze-drying protectant on the survival rate for lactic acid bacteria was clarified.The authors used Lactobacillus bulgaricus to investigate the effect of pullulan polysaccharide as freeze-drying protectant for lactic acid bacteria.The number of living bacteria and their survival rate were recorded in two different scenarios:the freeze-drying effect of pullulan as a single freeze-drying protectant and compound freeze-drying protectant.The results showed that when pullulan was used as a single freeze-drying protectant,the survival rate of Lactobacillus bulgaricus was 57.3%.In contrast,the survival rate of Lactobacillus bulgaricus was 86.96% when pullulan polysaccharides were frozen with 3.0% glycerol,5.0% sucrose,5.5% trehalose and 2.0% pullulan polysaccharides.More importantly,addition of pullulan has protective effect in long-term preservation,the survival rate was 88.69% after preservation at 4 ℃ for 3 months,increased 18.25% compared with the control group.This study fully confirmed the superior freeze-drying protective effect of pullulan polysaccharide on lactic acid bacteria,which will open a novel avenue for its application in microecological preparations.

关 键 词：普鲁兰多糖 冻干保护剂 乳酸菌 存活率 冻干效果 微生态制剂 

分 类 号：Q5[生物学—生物化学]