乳酸菌发酵对青稞β-葡聚糖加工特性及其耐缺氧和抗疲劳作用影响  

Fermentation with Lactic Acid Bacteria Affects Processing Characteristics of β-Glucan in Highland Barley and Low Oxygen Tolerance and Fatigue of Mice Treated with β-Glucan

作　　者：姜敬维 李玟君 李建湘 宋青云 李玉蝶 汪海燕 李玮[2] JIANG Jingwei;LI Wenjun;LI Jianxiang;SONG Qingyun;LI Yudie;WANG Haiyan;LI Wei(Army Logistics Acdemy,Chongqing 401331,China;Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei University of Technology,Wuhan 430068,Hubei,China)

机构地区：[1]陆军勤务学院,重庆401331 [2]湖北工业大学发酵工程教育部重点实验室,湖北武汉430068

出　　处：《食品研究与开发》2023年第14期30-35,共6页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31901643);2022年全国大学生创新创业项目(20220100019)。

摘　　要：该文研究植物乳杆菌(Lactobacillus plantarum,LP)、保加利亚乳杆菌(Lactobacillus bulgaricus,LB)、鼠李糖乳杆菌(Lactobacillus rhamnosus,LR)发酵对青稞β-葡聚糖加工特性及其耐缺氧、抗疲劳作用的影响。结果表明,LB发酵制备青稞β-葡聚糖的含量高于LP和LR,达到(5.14±0.22)%。保加利亚乳杆菌发酵后得到的β-葡聚糖(Lactobacillus bulgaricus β-glucan,LBG)中多糖均一性较高,起泡能力和溶解性均显著高于植物乳杆菌发酵后得到的β-葡聚糖(Lactobacillus plantarum β-glucan,LPG)、鼠李糖发酵后得到的β-葡聚糖(Lactobacillus rhamnosus β-glucan,LRG)和未发酵得到的β-葡聚糖(no fermentation β-glucan,NFG)起泡稳定性显著高于LPG、LBG和NFG。LPG、LBG、LRG与NFG相比,密闭缺氧存活时间延长了26.6%、42.3%和36.4%,游泳存活时间延长了22.6%、40.3%和42.4%;生理指标检测发现,添加LBG的小鼠乳酸脱氢酶(lactate dehydrogenase,LDH)含量均高于LPG和LRG组,是CK和NFG的2.07倍和1.38倍,且显著降低小鼠体内丙二醛(malondialdehyde,MDA)、提升(superoxide dismutase,SOD)的含量;而LRG能显著降低小鼠的血尿素氮(blood urea nitrogen,BUN)和乳酸(lactic acid,LA),且肝糖原的含量远高于CK、NFG和LBG。因此,LP、LB、LR均能有效改善青稞β-葡聚糖对小鼠耐缺氧和抗疲劳的效果,LP、LB和LR提升β-葡聚糖抗疲劳效果无显著性差异;LP和LR提升β-葡聚糖耐缺氧效果无显著性差异。The effects of Lactobacillus plantarum (LP),L.bulgaricus (LB),and L.rhamnosus (LR) on the processing characteristics of β-glucan in highland barley and the low oxygen tolerance and fatigue of mice treated with the β-glucan were studied.The content of β-glucan prepared by LB fermentation (LBG) was (5.14±0.22) %,which was higher than that of β-glucan prepared by LP and LR fermentation (LPG and LRG,respectively).LBG showed higher homogeneity,foaming ability,and solubility than LPG,LRG,and no fermentation β-glucan (NFG),while LRG showed higher foaming stability compared with LPG,LBG,and NFG.Compared with NFG,LPG,LBG and LRG prolonged the survival time of mice in low oxygen environments by 26.6%,42.3%,and 36.4% and increased the swimming time by 22.6%,40.3%,and 42.4%,respectively.The lactate dehydrogenase (LDH) content in the mice treated with LBG was 2.07 and 1.38 times that with CK and NFG,respectively.Moreover,LBG significantly reduced malondialdehyde content and increased superoxide dismutase content in mice.LRG significantly reduced the blood urea nitrogen and lactic acid and increased the content of liver glycogen in mice compared with CK,NFG,and LBG.In conclusion,the fermentation with LP,LB,and LR could improve the anti-fatigue and anti-low oxygen effects of β-glucan in highland barley.LP,LB and LR showed no significant differences in improving the anti-fatigue effect of β-glucan.LP and LR had no significant difference in enhancing the anti-low oxygen effect of β-glucan.

关 键 词：乳酸菌 青稞Β-葡聚糖 加工特性 耐缺氧 抗疲劳 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205.5[轻工技术与工程—食品科学与工程]