乳酸菌对羊乳酸奶体外降血糖和抗氧化功能的影响  

Effects of Lactic Acid Bacteria Fermentation on Hypoglycemic and Antioxidant Activities of Goat Yoghurt in Vitro

作　　者：张会 孙晓琛 夏依旦·买买提 刘小莉 范琳琳[2] 夏秀东[1,2] 王英 ZHANG Hui;SUN Xiaochen;XIAYIDAN Maimaiti;LIU Xiaoli;FAN Linlin;XIA Xiudong;WANG Ying(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品工业科技》2023年第18期156-163,共8页Science and Technology of Food Industry

基　　金：院探索性颠覆性创新计划项目(ZX(21)1225);江苏省科技支撑项目(BE2019307)。

摘　　要：目的:以羊奶为发酵原料,探究不同乳酸菌对发酵羊奶体外降血糖和抗氧化功能活性影响。方法:以3株实验室保存的具有降血糖、抗氧化功能的乳酸菌和酸奶商业发酵剂Lactobacillus bulgaricus(LB)和Streptococcus thermophiles(ST)为发酵菌株,采用功能菌株单菌发酵和联合商业发酵剂混合发酵两种方式发酵羊奶,分析不同乳酸菌发酵羊酸奶体外抗氧化和降血糖功能。结果:单菌发酵和混合发酵羊奶,其体外降血糖活性和抗氧化活性均有不同程度提高;其中乳酸片球菌(Pediococcus acidilactici)GC215单菌发酵羊酸奶的DPPH自由基清除率和还原活性最高,分别为87.35%和359.17μmol/L L-半胱氨酸还原当量;PTIO自由基清除率为11.25%;马里甘草乳杆菌(Liquorilactobacillus mali)L31发酵羊酸奶对α-葡萄糖苷酶抑制率比未发酵羊奶提高了44.08%,短乳杆菌(Lactobacillus brevis)PC-2与保加利亚乳杆菌和嗜热链球菌混合发酵羊酸奶对α-淀粉酶活性抑制最高,为82.30%。结论:功能性乳酸菌发酵羊奶可提高羊酸奶的体外抗氧化和降血糖功能活性,不同菌株提升能力不同;研究结果可为功能性发酵羊奶提供可靠的菌株资源,同时为羊奶功能性产品开发提供新方向。Objective:The effects of lactic acid bacteria on the hypoglycemic and antioxidant activities of fermented goat milk were studied.Methods:Three lactic acid bacteria with hypoglycemic and antioxidant functions preserved in the laboratory and commercial yoghurt starters Lactobacillus bulgaricus(LB)and Streptococcus thermophiles(ST)were used as strain starters.The goat milk was fermented by single strain fermentation and mixed fermentation with commercial starters.The antioxidant and hypoglycemic functions of goat yoghurt fermented by different lactic acid bacteria were analyzed in vitro.Results:The results showed that in vitro antioxidant and hypoglycemic activities of goat milk fermented by single and mixed fermentation were improved.The goat yoghurt fermented by Pediococcus acidilactici GC215 had the highest DPPH clearance rate and reducing activity,which were 87.35%and 359.17μmmoL/L L-cysteine reduction equivalent respectively.And its PTIO free radical clearance rate was 11.25%.Compared with unfermented goat milk,the inhibition rate ofα-glucosidase activity of goat milk fermented by Liquorilactobacillus mali L31 increased by 44.08%.The goat yoghurt fermented by Lactobacillus brevis PC-2 mixed with LB and ST had the highest inhibition onα-amylase activity,which the activity inhibition rate was 82.30%.Conclusion:Functional lactic acid bacteria fermentation of goat milk could improve the antioxidant and hypoglycemic activities of goat yogurt in vitro.The research results would provide reliable strain resources for functional fermentation of goat milk and a new direction for the development of functional products of goat milk at the same time.

关 键 词：乳酸片球菌 GC215 马里甘草乳杆菌 L31 短乳杆菌 PC-2 羊酸奶 抗氧化活性 降血糖活性 体外 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]