摘要
为分析食物中重要碳水化合物对益生菌生物学特性的影响,研究了不同碳水化合物形式与益生凝结芽孢杆菌耐酸特性间的关系。在pH 3.5酸胁迫下,以单糖、二糖及有机酸等为碳源,研究其对菌体耐酸特性的影响。结果表明,以果糖为碳源时,菌体耐酸能力比对照组提高了21%,是有机酸组的27.84倍,乳糖组的35.63倍;进一步研究发现,以果糖为碳源时,胞内ATP含量达到了5.8181μmol/g prot,是对照组1.95倍;十七烷酸和总不饱和脂肪酸含量显著提高,达到61.87%和26.49%;与菌体耐酸能力密切相关的Glu、Arg、Asp、Lys等胞内含量也急剧增加。不同碳源由于进入细胞后代谢途径不同,引起与酸耐受直接相关的能量水平、细胞膜脂组成,胞内氨基酸代谢等发生了显著变化,导致菌体酸耐受能力存在明显差异。因此,不同碳源对益生菌耐酸特性具有显著影响,该研究为分析不同营养环境下菌体耐酸机制奠定了基础。
In order to analyze the effects of carbohydrates in food on probiotic′s biological characteristics, and relationship between carbohydrates and acid-tolerance of Bacillus coagulans was studied. When fructose was used as the carbon source, the intracellular ATP content of B. coagulans reached 5.8181 mol/g prot, which was 1.95 times higher than that of the control group. At the same time, the contents of heptadecanoic acid and total unsaturated fatty acid increased significantly, reaching 61.87% and 26.49%, respectively. The intracellular ATP content of Glu, Arg, Asp and Lys closely related to the bacteria′s acid tolerance ability showed a sharp increase. The acid resistance was 21% higher than that of the control group, 27.84 times higher than that of the organic acid group, and 35.63 times higher than that of the lactose group. In conclusion, different carbon sources have significantly different effects on probiotic acid tolerance ability.
作者
李长福
吴影
周子吕
曹力
王大红
古绍彬
LI Changfu;WU Ying;ZHOU Zilyu;CAO Li;WANG Dahong;GU Shaobin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Research Center of Food Microbiology,Luoyang 471023,China;National Demonstration Center for Experimental Food Processing and Safety Education,Luoyang 471023,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第24期16-21,共6页
Food and Fermentation Industries
基金
河南省自然科学基金项目(182300410066)
河南省科技攻关项目(162102210199)
