乳酸菌发酵对枇杷汁体外降血糖、降血脂活性的影响  

Effect of Lactic Acid Bacteria Fermentation on the Hypoglycemic and Hypolipidemic Activities of Loquat Juice in Vitro

作　　者：潘胜国 王群 刘制杰 张琴 魏绍峰[1] 帅光平 张荫兰 黄雨虹 胡先运 PAN Shengguo;WANG Qun;LIU Zhijie;ZHANG Qin;WEI Shaofeng;SHUAI Guangping;ZHANG Yinlan;HUANG Yuhong;HU Xianyun(School of Public Health,The Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 561113,China;College of Basic Medical Sciences,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China;Department of Basic Medicine,Qiannan Medical College for Nationalities,The Collaborative Innovation Center of Qiannan State for Ethnic and Nano Medicine,Duyun 558000,China;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences,Guiyang 550014,China)

机构地区：[1]贵州医科大学公共卫生与健康学院,环境污染与疾病监控教育部重点实验室,贵州贵阳561113 [2]贵州中医药大学基础医学院,贵州贵阳550025 [3]黔南民族医学高等专科学校基础医学部,黔南州民族药纳米医药协同创新中心,贵州都匀558000 [4]贵州省中国科学院天然产物化学重点实验室,贵州贵阳550014

出　　处：《食品工业科技》2025年第7期161-168,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(81860317);贵州省自然科学基金(黔科合支撑[2019]2821号);省部共建中医湿证国家重点实验室工作站开放课题(SZGZZ20240025);黔南民族医专科研基金(qnyz202102,qnyz201801)。

摘　　要：为评价乳酸菌发酵枇杷汁的功能特性,以枇杷汁为原料,短乳杆菌(Lactobacillus brevis)、副干酪乳杆菌(Lacticaseibacillus paracasei)、植物乳杆菌(Lactiplantibacillus plantarum)3株乳酸菌为发酵菌株,对枇杷汁发酵前后的体外降血糖和降血脂活性进行研究。结果表明,降血糖方面,L.brevis菌悬液对α-葡萄糖苷酶和α-淀粉酶活性抑制能力最强,抑制率分别为96.15%±1.54%和96.56%±2.16%;L.brevis发酵枇杷汁在透析30 min和60 min后葡萄糖透析延迟指数(glucose dialysis retardation index,GDRI)最高,分别为16.49%±0.40%与9.76%±0.32%,显著高于枇杷汁与L.paracasei、L.plantarum发酵枇杷汁(P<0.05);降血脂方面,L.brevis胞外分泌物对胰脂肪酶抑制率最高,达到62.36%±1.48%;L.brevis发酵枇杷汁对甘氨胆酸钠、牛磺胆酸钠的结合能力最强,分别为64.63%±1.49%与67.19%±1.19%;在脂肪吸附能力上,L.brevis发酵枇杷汁吸附脂肪能力为1.66±0.11 g/g。L.brevis发酵的枇杷汁在降血糖和降血脂活性上优于L.paracasei和L.plantarum发酵的枇杷汁,为枇杷功能性产品的开发提供参考。In order to evaluate the functional characteristics of loquat juice fermented with lactic acid bacteria,the loquat juice was used as raw material and the Lactobacillus brevis,Lacticaseibacillus paracasei and Lactiplantibacillus plantarum were used as fermentation strains to study on hypoglycemic and hypolipidemic activities in vitro.The results showed that,for hypoglycemia,bacterial suspension of L.brevis had the strongest inhibitory ability onα-glucosidase andα-amylase activities compared to the other two strains,and inhibition ratio were 96.15%±1.54%and 96.56%±2.16%respectively.The glucose dialysis retardation index(GDRI)of loquat juice fermented by L.brevis was the highest after 30 min and 60 min of dialysis,with 16.49%±0.40%and 9.76%±0.32%respectively,which was significantly higher than L.paracasei and L.plantarum(P<0.05).For hypolipidemic,the L.brevis extracellular secretion had the highest inhibition rate of pancreatic lipase,with 62.36%±1.48%.The loquat juice fermented by L.brevis had the strongest binding capacity for sodium glycochenodeoxycholate and sodium taurocholate,with 64.63%±1.49%and 67.19%±1.19%respectively.In terms of fat adsorption capacity,the fat adsorption capacity of loquat juice fermented by L.brevis had the strongest adsorption capacity of 1.66±0.11 g/g.The loquat juice fermented by L.brevis were significantly better than L.paracasei and L.plantarum with hypoglycemic and hypolipidemic activities,which provides a reference for the development of loquat functional products.

关 键 词：枇杷汁 乳酸菌 降血糖 降血脂 体外 

分 类 号：TS201.3[轻工技术与工程—食品科学]