摘要
以鼠李糖乳杆菌(Lactobacillus rhamnosus)LV108、发酵乳杆菌(L.fermentum)grx08和干酪乳杆菌(L.casei)grx123株人源乳酸菌及其混合菌株(菌株LV108、grx08和grx12的混合比例为2∶1∶1)为研究对象,利用胆固醇降解率、同化量、沉淀量等指标考察益生菌降胆固醇特性,并研究乳酸菌活性、pH值及葡萄糖、胆固醇、胆盐浓度等因素对乳酸菌降胆固醇特性的影响。结果表明:菌株LV108同化胆固醇作用较强,优于菌株grx12、grx08及混合菌株,且降解优势于发酵20 h后逐渐显现。热灭活菌株主要通过共沉淀作用,而未处理的休眠菌株则主要通过同化作用降解胆固醇。此外,pH值、葡萄糖、胆固醇及胆盐对益生菌降胆固醇作用具有剂量效应。
The cholesterol degradation rate, assimilation amount and precipitation of Lactobacillus rhamnosus LV108, L.fermentum grx08 and L.casei grx12 strains of human lactic acid bacteria and their mixed lactic acid bacteria(L.rhamnosus LV108∶L.fermentum grx08∶L.casei grx12=2∶1∶1) were investigated. The activity of lactic acid bacteria, pH value, glucose concentration, cholesterol content and bile salt concentration on the degradation of cholesterol by lactic acid bacteria were also studied. The results showed that L.rhamnosus LV108 had stronger assimilating effect on cholesterol than L.casei grx12, L.fermentum grx08 and mixed lactic acid bacteria, and the degradation advantage gradually appeared after 20 hours of fermentation. Thermally inactivated strains mainly degraded cholesterol by coprecipitation, while untreated strains mainly degraded cholesterol by assimilation. In addition, pH value, glucose, cholesterol and bile salt had dose effect on the cholesterol-lowering effect of probiotics.
作者
印伯星
瓦云超
黄玉军
徐广新
顾瑞霞
YIN Boxing;WA Yunchao;HUANG Yujun;XU Guangxin;GU Ruixia(Jiangsu Key Laboratories of Dairy Biological Technology and Sa fety Control/College of Food Science and Engineering,Yangzhou University,Y angzhou 225127,China;Jiangsu Dairy Bioengineering Technology Research Center,Y angzhou 225004,China;Yangda Kangyuan Dairy Company Limited,Yangzhou 225004,China)
出处
《扬州大学学报（农业与生命科学版）》
CAS
北大核心
2020年第1期44-49,61,共7页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
国家自然科学基金面上项目(31571855)
江苏省自然科学基金重大项目(17KJA550004)
扬州市科技局科技成果转化项目(YZ2017143)。
关键词
人源乳酸菌
胆固醇浓度
胆盐浓度
降胆固醇
human Lactobacillus rhamnosus
cholesterol concentration
bile salt concentration
cholesterol lowering
