分离自Mahewu中乳酸菌的体外益生潜力评估  

Evaluation of in vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Mahewu

作　　者：Meluleki Hungwe 闫梦娜 许婷婷 李妍[1] 王鑫弛 王艳萍[1] 耿伟涛 Meluleki Hungwe;YAN Mengna;XU Tingting;LI Yan;WANG Xinchi;WANG Yanping;GENG Weitao(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin Key Laboratory of Food Quality and Health,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津市食品质量与健康重点实验室,天津300457

出　　处：《食品研究与开发》2024年第2期195-201,共7页Food Research and Development

基　　金：国家自然科学基金项目(31801514);天津市大学生创新创业训练计划项目(202310057294)。

摘　　要：Mahewu是一种在津巴布韦广泛食用的传统发酵谷物饮料,其中丰富的益生菌赋予其促进人体健康的功能。利用来自津巴布韦的高粱麦芽发酵剂进行Mahewu的制备,并从Mahewu中分离得到8株革兰氏阳性和过氧化氢酶阴性的乳酸菌菌株,对其进行种属鉴定和益生功能评价。结果表明,分离的8株乳酸菌菌株中,H-1、H-3、H-7、H-11、H-14、H-17被鉴定为植物乳植杆菌(Lactiplantibacillus plantarum),H-4和H-9被鉴定为肠膜状明串珠菌或假肠膜状明串珠菌。对上述8株乳酸菌的体外益生潜力评估结果表明,所有的菌株在模拟胃液中具有66.30%~99.62%的存活率,均具有良好的胆盐耐受性,具有49.35%~79.00%的疏水性和51.00%~68.89%的自聚集能力、63.00%以上的DPPH自由基清除能力、16.00%以上的羟基自由基清除能力、0.068%~0.620%的Caco-2细胞黏附率。综上,所有菌株都具有良好的益生菌特性,包括胃肠道环境耐受性、潜在的肠道定殖能力和抗氧化功能。进一步说明,从Mahewu分离的乳酸菌具有作为益生菌用于功能性发酵食品的发酵剂、辅助发酵剂或额外添加菌株的潜力。Mahewu is a traditional fermented grain beverage widely consumed in Zimbabwe.Its rich probiotics endow it with the function of promoting human health.Mahewu was prepared using sorghum malt starter from Zimbabwe,and 8 Gram positive and catalase negative lactic acid bacteria strains were isolated from Mahewu for species identification and probiotic function evaluation.The results showed that among the 8 strains of lactic acid bacteria isolated,H-1,H-3,H-7,H-11,H-14,and H-17 were identified as Lactiplantibacillus planta⁃rum,while H-4 and H-9 were identified as Leuconostoc mesenteroides or Leuconostoc pseudomesenteroides.membranosus The evaluation of the in vitro probiotic potential of the above 8 strains of lactic acid bacteria showed that all isolates had a survival rate of 66.30%-99.62% in simulated gastric juice,good bile salt tolerance,hydrophobicity of 49.35%-79.00%,self-assembly of 51.00%-68.89%,DPPH free radical scavenging ability of over 63.00%,hydroxyl radical scavenging ability of over 16.00%,and Caco-2 cell adhesion rate of 0.068%-0.620%.In conclusion,all strains had good probiotic characteristics,including gastrointestinal environmental tolerance,potential intestinal colonization ability,and antioxidant function.This study further illustrated that lactic acid bacteria isolated from Mahewu have the potential to be used as probiotics as starters,auxiliary starters,or additional strains for functional fermented foods.

关 键 词：Mahewu 乳酸菌 黏附 抗氧化 益生菌潜力 

分 类 号：TS201.3[轻工技术与工程—食品科学]