乳源瑞士乳杆菌降尿酸潜力及发酵特性评估  

Evaluation of uric acid-reducing potential and fermentation properties of Lactobacillus helveticus from milk

作　　者：郑智汉 陈波 刘辉 ZHENG Zhi-han;CHEN Bo;LIU Hui(Zhejiang Yiming Food Co.,Ltd.,Wenzhou 325000,Zhejiang,China)

机构地区：[1]浙江一鸣食品股份有限公司,浙江温州325000

出　　处：《粮食与油脂》2024年第9期141-146,共6页Cereals & Oils

基　　金：浙江省领军型创新创业团队(2021R01016)。

摘　　要：为从天然发酵乳样本中筛选出具有降尿酸潜力的瑞士乳杆菌,以肌苷、鸟苷降解率和黄嘌呤氧化酶(XOD)抑制率为初筛指标,以高尿酸斑马鱼为模型复检初筛菌株的降尿酸潜力,并对该菌株的产风味能力进行评估。结果表明:瑞士乳杆菌inm3108具有较好的降尿酸潜力,对肌苷与鸟苷的降解率均达到100%±0.00%,对XOD的抑制率为26.06%±7.23%,且inm3108(2 g/L)可以让高尿酸斑马鱼体内的尿酸浓度下降39.31%。气相色谱-质谱联用(GC-MS)分析结果表明,inm3108可以产生如酮类、醛类、酸类等多种风味物质,其中具有果香、花香、甜香风味特征的2-壬酮相对含量最多,达到(67.868±11.844)mg/kg。In order to screen Lactobacillus helveticus with uric acid-reducing potential from natural fermented milk samples,inosine,guanosine degradation rate and xanthine oxidase(XOD)inhibition rate were used as primary screening indexes,and high uric acid zebrafish was used as a model to re-test the uric acid-reducing potential of the strain,and the flavor production capacity of the strain were evaluated.The results showed that Lactobacillus helveticus inm3108 had good uric acid-reducing potential.The degradation rate of inosine and guanosine was 100%±0.00%,and the inhibition rate of XOD was 26.06%±7.23%.The inm3108(2 g/L)could reduce the concentration of uric acid in zebrafish with high uric acid by 39.31%.The results of gas chromatography-mass spectrometry(GC-MS)analysis showed that Lactobacillus helveticus inm3108 could produce a variety of flavor substances,such as ketones,aldehydes,and acids,among them,the relative content of 2-nonone with fruit,flower and sweet flavor properties was the most abundant,reaching(67.868±11.844)mg/kg.

关 键 词：瑞士乳杆菌 尿酸 风味 

分 类 号：TS201.3[轻工技术与工程—食品科学]