降尿酸益生菌的筛选及其在酸奶中的应用研究  

Screening of uric acid-lowering probiotics and its applications in yogurt production

作　　者：王婷 曹佳媛 刘银雪 周炜 印伯星 易华西[1] WANG Ting;CAO Jiayuan;LIU Yinxue;ZHOU Wei;YIN Boxing;YI Huaxi(College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China;Yangzhou University Healthy Source Dairy Co.Ltd.,Yangzhou 225000,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266000 [2]扬州市扬大康源乳业有限公司,江苏扬州225000

出　　处：《中国乳品工业》2023年第4期23-28,34,共7页China Dairy Industry

基　　金：江苏省“双创”创新领军人才项目(JSSCRC2021399)。

摘　　要：高尿酸血症是一种嘌呤代谢紊乱疾病,表现为血清尿酸浓度异常升高。利用益生菌降尿酸正逐渐成为治疗高尿酸血症的新策略。以尿酸降解率为指标,筛选得到3株具有高效降尿酸能力的乳酸菌,分别为副干酪乳杆菌X11、植物乳杆菌Q7和发酵乳杆菌F40-4。对3株菌的生长特性、产酸特性、疏水性、自聚性、耐酸、耐胆盐、胃肠液耐受性等特性进行了评价,然后研究了3株菌对嗜热链球菌、保加利亚乳杆菌生长的影响,优化确定最佳发酵温度和发酵配比,研制具有降尿酸功能的酸奶。结果表明:副干酪乳杆菌X11、植物乳杆菌Q7和发酵乳杆菌F40-4均在10 h后进入生长稳定期,pH稳定在4.20左右。植物乳杆菌Q7在疏水性、耐酸性、胃肠道耐受性等方面的性能最好,对嗜热链球菌、保加利亚乳杆菌的生长抑制影响最小;副干酪乳杆菌X11的自聚性、耐胆盐能力最佳。综合分析发酵制得酸奶的pH、可滴定酸度、总活菌数、析水率、质构、感官评价等指标,确定植物乳杆菌Q7可作为辅助发酵剂用于降尿酸益生菌酸奶的研究与开发。Hyperuricemia(HUA)is a disorder of purine metabolism characterized by abnormally elevated serum uric acid(SUA)concentration.Using probiotics to downregulate uric acid has gradually become a new strategy to treat hyperuricemia.With uric acid degradation rate as the index,3 strains of Lactobacillus paracasei X11,Lactobacillus plantarum Q7 and Lactobacillus fermentum F40-4 with high uric acid-lowering ability were screened.Characteristics including growth curve,acid production curve,hydrophobicity,self-aggregation ability,acid and bile tolerance,simulated gastric and intestinal fluid tolerance of 3 strains were evaluated.Further,the influences of 3 strains on the growth of Streptococcus thermophilus and Lactobacillus bulgaricus were studied,and the optimal fermentation temperature and fermentation ratio were optimized to develop yoghurt with the function of lowering uric acid.The results showed that Lactobacillus paracasei X11,Lactobacillus plantarum Q7 and Lactobacillus fermentum F40-4 all entered the stable growth stage after 10 h,and the pH remained at about 4.20.Lactobacillus plantarum Q7 had the best performance in hydrophobicity,acid tolerance and gastrointestinal tolerance,and had the least inhibition effect on the growth of Streptococcus thermophilus and Lactobacillus bulgaricus.While self-aggregation ability and bile tolerance of Lactobacillus paracasei X11 were the best.Based on the results of pH,titratable acidity,total viable bacteria number,water extraction rate,texture and sensory quality,Lactobacillus plantarum Q7 can be used as an adjunct culture for the research and development of uric acid-lowering probiotic yoghurt.

关 键 词：高尿酸血症 尿酸 益生菌 筛选 酸奶 

分 类 号：TS201.3[轻工技术与工程—食品科学] R589.7[轻工技术与工程—食品科学与工程]