副干酪乳酪杆菌HCS17-040的冻干工艺优化及脂肪分解功效研究  

Research on the Process Optimization of Lyophilized of Lacticaseibacillus paracasei HCS17-040 and Its Lipolysis Efficacy

作　　者：汪海涛 赵迪 余萍 王小海 矫艳平 周佳丽 WANG Haitao;ZHAO Di;YU Ping;WANG Xiaohai;JIAO Yanping;ZHOU Jiali(Jiangxi Renren Health Microecological Technology Co.,Ltd.,Zhangshu 331200,China;Renren Microbial Technology Research(Shenyang)Co.,Ltd.,Shenyang 110170,China;Hangzhou Hunter Biotechnology Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]江西仁仁健康微生态科技有限公司,樟树331200 [2]仁仁微生物科技研究(沈阳)有限公司,沈阳110170 [3]杭州环特生物科技股份有限公司,杭州310000

出　　处：《食品与发酵科技》2024年第6期85-91,共7页Food and Fermentation Science & Technology

摘　　要：该研究优化了副干酪乳酪杆菌HCS17-040的冻干工艺,探究其脂肪分解功效。通过单因素试验和正交试验,优化副干酪乳酪杆菌HCS17-040冻干粉的生产工艺;同时利用斑马鱼试验,分析服用冻干粉后斑马鱼卵黄囊脂肪荧光强度的变化,探究脂肪分解功效。结果表明,优化后的最佳工艺为菌体与保护剂的配制比例1∶3.0g/g、预冻时间2.0h、预冻温度-25℃,在此条件下,冻干后的活菌数为5.4×10^(11)CFU/g;水溶给予副干酪乳酪杆菌HCS17-040浓度为1.25mg/mL时,斑马鱼卵黄囊脂肪荧光强度最低,显著低于空白组(P<0.05)。表明副干酪乳酪杆菌HCS17-040能够有效分解脂肪,可为开发其他减肥产品提供原料。This research optimized the lyophilized process of Lacticaseibacillus paracasei HCS17-040 and investigated its lipolysis efficacy.The production process of lyophilized Lacticaseibacillus paracasei HCS17-040 powder was optimized by single factor test and orthogonal test.At the same time,using zebrafish experiment,the change of fluorescence intensity of yolk sac fat of zebrafish was analyzed after taking lyophilized powder,and its lipolysis efficacy was explored.The results showed that after optimization,the optimal process was as follows:the proportion of bacteria and protective agent was 1∶3.0 g/g,the pre-freezing time was 2.0 h,and the pre-freezing temperature was-25℃.Under these conditions,the viable bacteria number after freeze-drying was 5.4×10^(11) CFU/g.When the concentration of Lacticaseibacillus paracasei HCS17-040 was 1.25 mg/mL,the fluorescence intensity of yolk sac fat of zebrafish was the lowest,which reached a significantly low level compared with blank control(P<0.05).It showed that Lacticaseibacillus paracasei HCS17-040 effectively breaks down fat and can provide raw materials for the development of other weight loss products.

关 键 词：副干酪乳酪杆菌 冻干粉 正交试验 脂肪分解 

分 类 号：TS201.3[轻工技术与工程—食品科学]