食品科学

• 生物工程 • 上一篇    下一篇

内蒙古奶豆腐中潜在益生性乳酸菌的筛选

王 辑,顾芸佳,马文慧,杨贞耐   

  1. 1.北京工商大学 食品质量与安全北京实验室,北京 100048;2.吉林大学生物与农业工程学院,吉林 长春 130025
  • 出版日期:2014-07-15 发布日期:2014-07-18

Screening of Potential Probiotic Lactic Acid Bacteria from Inner Mongolian Dairy Tofu

WANG Ji, GU Yun-jia, MA Wen-hui, YANG Zhen-nai   

  1. 1. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China;
    2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130025, China
  • Online:2014-07-15 Published:2014-07-18

摘要:

对从内蒙古奶豆腐中分离的16 株乳酸菌进行16S rDNA分子鉴定,其中9 株鉴定为乳酸片球菌、5 株为屎肠球菌、1 株为植物乳杆菌、1 株为鼠李糖乳杆菌。进一步对分离得到的菌株进行模拟人工胃液和胆盐耐受性、疏水性、体外降胆固醇和抗氧化特性研究。结果表明:植物乳杆菌M1-2和鼠李糖乳杆菌M6-1对模拟人工胃液有较高的耐受性;屎肠球菌M7-1、M8-1和M8-2具有较高的胆盐耐受性;植物乳杆菌M1-2和鼠李糖乳杆菌M6-1对甲苯和十六烷的疏水性显著高于其他菌株。体外功能性实验结果表明,屎肠球菌M1-1、植物乳杆菌M1-2、乳酸片球菌M1-3和M2-1的体外降胆固醇能力较高,胆固醇降解率均超过30%;鼠李糖乳杆菌M6-1对过氧化氢的耐受性、羟自由基(•OH)和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除能力最高。综上所述,植物乳杆菌M1-2和鼠李糖乳杆菌M6-1具有较好的益生特性,可作为今后开发功能性产品的潜在益生菌株。

关键词: 奶豆腐, 乳酸菌, 益生性, 降胆固醇, 抗氧化

Abstract:

 In this study, 16 strains isolated from Inner Mongolian dairy tofu were identified by 16S rDNA sequence
analysis. Of these, nine strains were identified as Pediococcus acidilactici, five as Enterococcus faecium, one as
Lactobacillus plantarum and one as Lactobacillus rhamnosus. The screened strains were further investigated for their
tolerance to simulated artificial gastric juice and bile salt, hydrophobicity, in vitro cholesterol-reducing and antioxidant
activity. The results showed that L. plantarum M1-2 and L. rhamnosus M6-1 had high tolerance to simulated gastric juice;
E. faecium M7-1, M8-1 and M8-2 were highly tolerant to bile salt; L. plantarum M1-2 and L. rhamnosus M6-1 exhibited
a higher hydrophobicity for methylbenzene and hexadecane than other screened strains. The results of in vitro functional
characterization showed that E. faecium M1-1, L. plantarum M1-2, P. acidilactici M1-3 and M2-1 exhibited a high
cholesterol-reducing ability with an in vitro cholesterol removal rate more than 30%. L. rhamnosus M6-1 showed the highest
tolerance to hydrogen peroxide, hydroxyl and DPPH radical scavenging activities. In conclusion, L. plantarum M1-2 and
L. rhamnosus M6-1 showed good probiotic potential among the screened strains, and thus they can be considered as potential
probiotics to be applied in functional foods.

Key words: dairy tofu, lactic acid bacteria, probiotic, cholesterol-reducing, antioxidant