高ACE抑制活性乳酸菌的筛选及在乳制品中的应用  

Screening of lactic acid bacteria with high inhibitory activity on ACE and application in dairy products

作　　者：陈丽娥[1] 陈彩玲 李理[1] 赵越 朱珺 葛红娟[1] 高侃 陈作国 陈苏 CHEN Li'e;CHEN Cailing;LI Li;ZHAO Yue;ZHU Jun;GE Hongjuan;GAO Kan;CHEN Zuoguo;CHEN Su(Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou Wahaha Technology Co.Ltd.,Hangzhou Wahaha Group Co.Ltd.,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司杭州娃哈哈科技有限公司浙江省食品生物工程重点实验室,杭州310018

出　　处：《中国乳品工业》2023年第7期18-22,51,共6页China Dairy Industry

基　　金：浙江省科技计划项目(2021C02001、2022C02017)。

摘　　要：从传统食品分离的乳酸菌中筛选对血管紧张素转化酶(Angiotensin converting enzyme,ACE)具有强抑制活性的菌株,同时对目标菌株的发酵特性进行评价,探究发酵乳ACE抑制活性的稳定性。研究发现,瑞士乳杆菌WHH2580在10%脱脂乳中发酵后得到的发酵乳ACE抑制率高达97.10%±1.51%。瑞士乳杆菌WHH2580发酵特性优良,发酵制备的无糖发酵乳经胃蛋白酶和胰蛋白酶处理后ACE抑制率保持在高水平,分别为94.60%±0.43%和87.53%±1.04%。发酵乳室温放置5个月后,ACE抑制率、酸度和pH分别为89.27%±1.15%、(74.5±0.5)°T、4.30±0.00。瑞士乳杆菌WHH2580对青霉素、氨苄西林、亚胺培南、美罗培南、利奈唑胺和万古霉素等多种抗生素敏感。结果表明,瑞士乳杆菌WHH2580菌株特性优良,其发酵乳具有显著的ACE抑制活性,应用于降血压功能发酵乳品的开发具有市场前景。A strain with high inhibitory activity of angiotensin converting enzyme(ACE)was screened from lactic acid bacteria isolated from traditional food.The fermentation characteristics of the strain were evaluated and the stability of ACE inhibitory activity of fermented milk was studied.It was found that the ACE inhibition rate of the fermented milk obtained by Lactobacillus helveticus WHH2580 fermented in 10%skim milk was 97.10%±1.51%.Lactobacillus helveticus WHH2580 had excellent fermentation characteristics,and the ACE inhibition rates of sugar-free fermented milk treated with pepsin and trypsin were 94.60%±0.43%and 87.53%±1.04%,respectively.After 5 months at room temperature,the ACE inhibition rate,acidity and pH were 89.27%±1.15%,(74.5±0.5)°T,and 4.30±0.00,respectively.The strain is sensitive to various antibiotics such as penicillin,ampicillin,imipenem,meropenem,linezolid and vancomycin.The results showed that the Lactobacillus helveticus WHH2580 had excellent characteristics,and its fermented milk had high ACE inhibitory activity,which had a certain prospect in the development of hypotensive functional dairy products.

关 键 词：瑞士乳杆菌 ACE抑制率 发酵乳 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]