Screening and identification of purine degrading Lactobacillus fermentum9-4 from Chinese fermented rice-flour noodles  

作　　者：Lianghua Lu Tiantian Liu Xiaoling Liu Chenghua Wang 

机构地区：[1]College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China

出　　处：《Food Science and Human Wellness》2022年第5期1402-1408,共7页食品科学与人类健康（英文）

基　　金：financially supported by the National Natural Science Foundation of China (21868003);the Guangxi Natural Science Foundation (2016GXNSFEA380003, 2017GXNSFAA198265, AD18281064);the Guangxi Science and Technology Major Special Project (AA17204075 and AA17202010-3)。

摘　　要：The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.

关 键 词：HYPERURICEMIA PROBIOTICS Lactobacillus fermentum Low-purine food Fermented rice noodle 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]