脱脂牛乳体系中美拉德反应产物对乳酸菌的增殖作用  

Effect of Maillard reaction products from skim milk systems on theproliferation of lactic acid bacteria

作　　者：李义恒 吴世芳 杨晓丽 朱妍丽 王莹[1] 郭兆斌[1] 张卫兵[1] 文鹏程[1] LI Yiheng;WU Shifang;YANG Xiaoli;ZHU Yanli;WANG Ying;GUO Zhaobin;ZHANG Weibing;WEN Pengcheng(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Institute of Business and Technology,Lanzhou 730010,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省商业科技研究所有限公司,甘肃兰州730010

出　　处：《食品与发酵工业》2022年第24期69-76,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32160583;31960486);甘肃省民生科技专项(20CX9NA097);甘肃省自然科学基金项目(20JR10RA532);中小企业创新基金(21CX6NH280);“伏羲青年英才培育计划”项目(Gaufx-02Y01)。

摘　　要：为探究脱脂牛乳体系(skim milk system,SMS)中美拉德反应产物(Maillard reaction products,MRPs)对乳酸菌体外增殖的影响。以脱脂牛乳为原料,通过单因素和响应面试验优化SMS-MRPs的制备工艺条件,研究不同浓度的SMS-MRPs对副干酪乳杆菌L9、鼠李糖乳杆菌G5、罗伊氏乳杆菌G8和嗜热链球菌Q2这4株乳酸菌生长曲线、活菌数、菌体干重和产酸能力的影响。结果表明,当葡萄糖质量浓度60.0 g/L、反应时间120 min、反应温度95℃时,SMS-MRPs积累最多。SMS-MRPs质量浓度为15.0 g/L时,4株菌的OD_(650)峰值较对照组均显著提高(P<0.05),副干酪乳杆菌L9的活菌数为1.076×10^(9)CFU/mL;鼠李糖乳杆菌G5的活菌数为1.240×10^(9)CFU/mL;罗伊氏乳杆菌G8的活菌数为1.313×10^(9)CFU/mL;嗜热链球菌Q2的活菌数为1.386×10^(9)CFU/mL。此外,SMS-MRPs处理组的菌体干重显著大于对照组(P<0.05),SMS-MRPs可极显著提升嗜热链球菌Q2的产酸能力(P<0.01)。SMS-MRPs有良好的增菌效果,该研究为进一步揭示SMS-MRPs对肠道微生物的影响提供了理论依据。To study the effect of Maillard reaction products(MRPs)from skim milk system(SMS)on the proliferation of lactic acid bacteria(LAB)in vitro,skim milk was used as raw material,single factor test and response surface test were used to optimize the preparation conditions of SMS-MRPs.The effect of SMS-MRPs concentration on the growth,viable count,dry weight and acid production capacity of LABs,namely Lactobacillus paracasei L9,Lactobacillus rhamnosus G5,Lactobacillus royi G8 and Streptococcus thermophilus Q2,were further explored.The SMS-MRPs yield reached the maximum at glucose concentration of 60 g/L,reacting for 120 min under 95℃.After adding 15.0 g/L of SMS-MRPs to the medium,the peak OD_(650)of four strains significantly increased(P<0.05),their viable counts were 1.076×10^(9)CFU/mL for L.paracasei L9,1.240×10^(9)CFU/mL for L.rhamnosus G5,1.313×10^(9)CFU/mL for L.royi G8 and 1.386×10^(9)CFU/mL for S.thermophilus Q2.Moreover,the dry weight of the bacteria treated by SMS-MRPs was significantly higher than that of the control(P<0.05),and the addition of SMS-MRPs significantly enhanced the acid production capacity of S.thermophilus Q2(P<0.01).Thus,SMS-MRPs have a good enhancement effect on LABs.The study provides a theoretical basis for further revealing the effect of SMS-MRPs on intestinal microbes.

关 键 词：脱脂牛乳 美拉德反应 乳酸菌 益生元 增殖 

分 类 号：TS201.3[轻工技术与工程—食品科学]