一株猪源植物乳植杆菌与杜仲叶多糖共发酵产物的生物学特性研究  

Research on Biological Characteristics of Co-Fermentation Products of Swine-Derived Lactobacillus plantarum and Eucommia ulmoides Leaf Polysaccharides

作　　者：王靖萱 薛佳杰 杨海峰[1] 王思蓉 解肖羽婷 徐小刚 于文清 曹兆立 陈晓兰[1] WANG Jingxuan;XUE Jiajie;YANG Haifeng;WANG Sirong;XIE Xiaoyuting;XU Xiaogang;YU Wenqing;CAO Zhaoli;CHEN Xiaolan(Jiangsu Agri-Animal Husbandry Vocational College,Taizhou 225300,China;Wuhan Institute of Technology,Wuhan 430205,China)

机构地区：[1]江苏农牧科技职业学院,泰州225300 [2]武汉工程大学,武汉430205

出　　处：《动物营养学报》2024年第11期7422-7434,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：西藏自治区科技重大专项项目(XZ202101ZD0005N);江苏省高校青蓝工程资助项目;泰州市科技支撑计划(农业)项目(TN202218);江苏农牧科技职业学院科技服务团队项目(NSF2023TF03)。

摘　　要：本试验旨在通过研究一株猪源植物乳植杆菌(S.L.plantarum)与杜仲叶多糖(ELP)共发酵产物的生物学特性,探究其作为饲料添加剂的可能性。试验首先从健康猪新鲜粪便中分离和鉴定3株益生菌,选择其中具有最佳抑菌能力和生长活性的益生菌与ELP进行共发酵;然后基于抑菌作用的强弱确定最佳发酵时间,同时测定温度、pH、胃蛋白酶处理对共发酵产物抑菌性的影响以及人工胃肠液处理对其活菌数的影响;最后进行共发酵液的急性经口毒性试验。结果表明:1)3株益生菌中S.L.plantarum具有最高的活菌数和最强的抑菌活性,与ELP共发酵可显著增加其活菌数(P<0.05),同时显著提升其抑菌活性(P<0.05),基于此确认二者最佳共发酵时间为12~24 h。2)温度对共发酵产物抑菌活性无显著影响(P>0.05),而高pH(pH>4)和高浓度胃蛋白酶抑制了产物的抑菌活性,推测其抑菌活性可能的物质基础为有机酸和小分子多肽。3)S.L.plantarum与ELP共发酵可显著提高S.L.plantarum的胃肠耐受性,且共发酵液对小鼠无急性毒性。综上可知,S.L.plantarum与ELP共发酵可显著提升其抑菌活性和胃肠耐受性,适合口服给药,具备开发成为新型抗菌饲料添加剂的可能性。The aim of this experiment was to study the biological characteristics of the co-fermentation products of a strain of swine-derived Lactobacillus plantarum(S.L.plantarum)and Eucommia ulmoides leaf polysaccharides(ELP),and to explore the possibility of using it as a feed additive.Firstly,three strains of probiotics were isolated and identified from fresh feces of healthy pigs,and the probiotic with the best antibacterial activity and growth activity was selected for co-fermentation with ELP.Then,the optimal fermentation time was determined based on the strength of antibacterial effects.At the same time,the effects of temperature,pH and pepsin treatment on the antibacterial activity and the effects of artificial gastrointestinal fluid treatment on the viable bacteria count of the co-fermentation products were measured.Finally,the acute oral toxicity experiment of the co-fermentation liquid was carried out.The results showed as follows:1)among the three probiotics,S.L.plantarum had the highest viable bacteria number and the strongest antibacterial activity,and co-fermentation with ELP significantly increased its viable bacteria number(P<0.05),while significantly improved its antibacterial activity(P<0.05).Based on this,the optimal co-fermentation time of S.L.plantarum and ELP was confirmed to be 12 to 24 h.2)Temperature had no significant effect on the antibacterial activity of the co-fermentation products(P>0.05),but high pH(pH>4)and high concentration of pepsin inhibited the antibacterial activity of the products,suggesting that the possible material basis of the antibacterial activity was organic acids and small molecule polypeptides.3)The gastrointestinal tolerance of S.L.plantarum was significantly improved by co-fermentation of S.L.plantarum and ELP,and the co-fermentation solution had no acute toxicity to mice.In conclusion,the co-fermentation of S.L.plantarum and ELP can significantly improve its antibacterial activity and gastrointestinal tolerance,which is suitable for oral administration,and has the possi

关 键 词：猪源植物乳植杆菌 分离鉴定 杜仲叶多糖 共发酵 抑菌活性 

分 类 号：S816[农业科学—饲料科学]