果蔬发酵液中3株乳杆菌的体外功能特性研究  

Study on in Vitro Functional Characteristics of Three Strains of Lactobacillus in Fruit and Vegetable Fermentation Broth

作　　者：周笑犁 王艳丽 吴承木 朱光旭 潘满林 ZHOU Xiaoli;WANG Yanli;WU Chengmu;ZHU Guangxu;PAN Manlin(College of Food and Pharmacy Engineering,Guiyang University,Guiyang 550005,China;Key Laboratory of Functional Food of Universities in Guizhou Province,Guiyang 550005,China;College of Biology and Environmental Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵州省普通高等学校功能食品重点实验室,贵州贵阳550005 [3]贵阳学院生物与环境工程学院,贵州贵阳550005

出　　处：《食品工业科技》2022年第23期119-126,共8页Science and Technology of Food Industry

基　　金：贵州省科技计划项目(黔科合基础-ZK[2022]重点005;黔科合基础-ZK[2022]一般016);贵阳学院专项资金[GYU-KY-[2022]]。

摘　　要：以果蔬自然发酵液中分离得到的3株乳杆菌(Lactobacillus)为对象,通过测定表面疏水性、自身凝聚率分析乳杆菌的表面特性;以DPPH自由基、ABTS自由基清除能力和铁还原能力为指标,分析3株乳杆菌的体外抗氧化能力差异;以降解胆固醇及亚硝酸盐为指标,评价乳杆菌的功能活性。结果表明:3株菌中,L3的表面疏水性和自身凝聚力均表现良好,分别为57.7%和95.2%(24 h);3株菌的上清液具有很强的DPPH自由基清除率(>90%)、羟自由基清除率(>68%)及还原能力(>1.0),其中L1和L3的上清液具有更强羟自由基清除率,近90%,L2则具有较强的抗脂质过氧化能力(>37%);乳杆菌在48 h内几乎完全降解200 mg/L NaNO_(2);3株菌上清液均有较好的胆固醇降解能力(>19%),其活性物质主要为蛋白质和多糖类物质。综上所述,果蔬发酵液中分离所得的3株乳杆菌表现出了良好的益生特性,可为开发功能性发酵食品奠定坚实的基础。Taking 3 strains of Lactobacillus isolated from fruits and vegetables natural fermentation broth as the object,the surface characteristics of Lactobacillus were analyzed by measuring the surface hydrophobicity and self-aggregation rate;DPPH free radical scavenging ability,ABTS free radical scavenging ability and iron reducing ability were used as indexes to analyze the difference of antioxidant ability of three Lactobacillus strains in vitro;to evaluate the functional activity of Lactobacillus using cholesterol and nitrite degradation as indicators.The results showed that among the three strains,L3 had good surface hydrophobicity and self-aggregation rate,which were 57.7%and 95.2%(24 h)respectively;The supernatants of the three strains had stronger DPPH radical(>90%)and hydroxyl radical clearance(>68%)and reduction ability(>1.0),among which L1 and L3 supernatant had stronger hydroxyl radical clearance,nearly 90%and L2 had stronger anti-lipid peroxidation ability(>37%);Lactobacillus almost completely degraded 200 mg/L NaNO_(2) within 48 h;The supernatants of the three strains had good cholesterol degradation ability(>19%),and their active substances were mainly proteins and polysaccharides.In summary,the three strains of Lactobacillus isolated from the fermentation broth of fruits and vegetables show good probiotic properties,which can lay a solid foundation for the development of functional fermented foods.

关 键 词：乳杆菌 亚硝酸盐 降解率 胆固醇 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]