婴幼儿食品中有益菌功能及安全性分析  

Functional and Safety Analysis of Beneficial Bacteria in Infant and Toddler Food

作　　者：杜菲菲 DU Feifei(Chongqing Inspection Biotechnology Co.,Ltd.,Chongqing 401121,China)

机构地区：[1]重庆点检生物科技有限公司,重庆401121

出　　处：《食品安全导刊》2025年第3期75-78,共4页China Food Safety Magazine

摘　　要：目的:从市售婴幼儿食品中分离筛选益生菌并分析其功能特性和安全性。方法:对30份市售婴幼儿食品进行益生菌分离鉴定,结合体外培养和动物实验,分析分离菌株的存活率、功能特性及安全性。结果:从30份市售婴幼儿食品中分离鉴定出4株优势菌株,包括2株植物乳杆菌(LP-01、LP-02)和2株乳双歧杆菌(BL-01、BL-02)。其中以LP-01菌株表现最佳,在4℃条件下储存6个月的存活率最高;在人工胃液中3 h存活率为85.2%±2.1%;抑菌圈直径为(15.2±0.8)mm,表现出良好的耐受性和抗菌性。同时,添加LP-01可显著提高小鼠肠道屏障功能。安全性实验表明,LP-01在10^(10) CFU·kg^(-1) bw的剂量下,无不良健康效应;除LP-02对四环素和BL-01对红霉素表现出耐药性外,其他菌株对所测试的8种抗生素均敏感,且未检出任何可转移抗性基因。结论:本研究可为建立益生菌安全评估体系和质量控制标准,以及益生菌在婴幼儿食品中的应用提供科学依据。Objective:To isolate and screen probiotics from commercially available infant and toddler food,and analyze their functional characteristics and safety.Method:Probiotics were isolated and identified from 30 commercially available infant and toddler foods.Combined with in vitro culture and animal experiments,the survival rate,functional characteristics,and safety of the isolated strains were analyzed.Result:Four dominant bacterial strains were isolated and identified from 30 commercially available infant and toddler foods,including two strains of Lactobacillus plantarum(LP-01,LP-02)and two strains of Bifidobacterium lactis(BL-01,BL-02).Among them,the LP-01 strain showed the best performance,with the highest survival rate after 6 months of storage at 4℃;the survival rate in artificial gastric juice for 3 hours was 85.2%±2.1%;the diameter of the antibacterial zone is(15.2±0.8)mm,indicating good tolerance and antibacterial activity.Meanwhile,adding LP-01 can significantly improve the intestinal barrier function of mice.Safety experiments have shown that LP-01 has no adverse health effects at a dose of 10^(10) CFU·kg^(-1) bw;except for LP-02 showing resistance to tetracycline and BL-01 showing resistance to erythromycin,all other strains were sensitive to the 8 tested antibiotics and no transferable resistance genes were detected.Conclusion:This study can provide scientific basis for establishing a probiotic safety assessment system and quality control standards,as well as the application of probiotics in infant and toddler food.

关 键 词：婴幼儿食品 益生菌 功能特性 安全性 质量控制 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程] TS201.6