藏灵菇源副干酪乳杆菌KL1对蛋鸡脂质过氧化的研究

doi:10.7506/spkx1002-6630-201707035

食品科学

藏灵菇源副干酪乳杆菌KL1对蛋鸡脂质过氧化的研究

聂彦芬1，董牧群1，张策2，熊利霞1，谢远红1，张红星1，刘慧1,*，连正兴3

1.北京农学院食品科学与工程学院，微生态制剂关键技术开发北京市工程实验室，食品质量与安全北京实验室，农产品有害微生物及农残安全检测与控制北京市重点实验室，北京 102206；2.北京市经济管理学校，北京 100632；3.中国农业大学动物科技学院，北京 100093

出版日期:2017-04-15 发布日期:2017-04-24

Effect of Lactobacillus paracasei KL1, Isolated from Tibetan Kefir, on Lipid Peroxidation in Laying Hens

NIE Yanfen1, DONG Muqun1, ZHANG Ce2, XIONG Lixia1, XIE Yuanhong1, ZHANG Hongxing1, LIU Hui1,*, LIAN Zhengxing3

1. Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing Laboratory of Food Quality and Safety, BeijingKey Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and EngineeringCollege, Beijing University of Agriculture, Beijing 102206, China; 2. Beijing Economic Management School, Beijing 100632, China;3. College of Animal Science and Technology, China Agricultural University, Beijing 100093, China

Online:2017-04-15 Published:2017-04-24

摘要/Abstract

摘要： 利用筛选自藏灵菇中的产胆盐水解酶的副干酪乳杆菌（Lactobacillus paracasei）KL1，制备冻干菌粉作为受试物进行蛋鸡动物实验，探讨其对蛋鸡脂质过氧化的影响。将120 只农大3号矮小鸡随机分为低剂量实验组、中剂量实验组、高剂量实验组和对照组，对照组饲喂基础日粮，低、中、高实验组在此基础上，分别摄入活菌剂量为105、106、107 CFU/（只•d）KL1活菌制剂，连续11 周，期间测定血清抗氧化指标，屠宰后测定肝脏脂肪含量并观察组织切片。结果表明，中、高剂量实验组与对照组相比，肝脏组织中粗脂肪含量极显著降低（P＜0.01），分别降低了32.4%、48.2%；低剂量实验组与对照组相比降低了9.4%；肝脏组织切片油红O染色结果显示，随菌株KL1剂量的增加肝脏脂滴堆积现象逐渐减轻，其中高剂量实验组抑制脂肪肝的作用最强；抗氧化指标结果显示，与对照组相比，低、中、高实验组血清总抗氧化能力均显著提高（P＜0.05），分别为16.3%、13.9%、14.8%，中剂量实验组超氧化物歧化酶活力显著提高19.4%（P＜0.05），低剂量和高剂量实验组分别提高11.3%、16.4%，丙二醛含量和谷胱甘肽过氧化物酶活力无显著差异（P＞0.05）。说明藏灵菇源副干酪乳杆菌KL1具有较强的抑制脂肪肝形成能力，并具有较好的脂质抗氧化能力。

关键词: 副干酪乳杆菌, 动物实验, 脂肪肝, 脂质过氧化

Abstract: This work aimed to evaluate the effect of lyophilized cells of Lactobacillus paracasei KL1, a strain with good fermentation performance and bile salt hydrolase activity isolated from Tibetan kefir, on lipid peroxidation in laying hens. A total of 120 laying hens were divided into experimental groups with dietary supplementation of low, medium and high doses (105, 106 and 107 CFU per animal per day) of the freeze-dried culture and control group fed a basal diet alone for 11 weeks. Serum antioxidant parameters were measured during the experimental period, and all the animals were slaughtered for the measurement of liver fat content and liver histological examination by biopsy. Our experimental data demonstrated that liver fat contents in the medium- and high-dose groups were significantly reduced by 32.4% and 48.2% (P < 0.01), respectively, while a reduction of only 9.4% was observed for the low-dose group as compared with the control group. Oil red O staining of liver slices showed that Lactobacillus paracasei KL1 reduced the deposition of fat droplets in the liver in a dose-dependent manner. The results of antioxidant assays indicated that serum total antioxidant capacity was significantly higher by 16.3%, 13.9% and 14.8% in the three treatment groups than in the control group, respectively. Serum superoxide dismutase (SOD) activity levels in the medium-dose group were increased significantly by 19.4%, and by 11.3% and 16.4% in the low- and high-dose groups, respectively in comparison with the control group. However, malondialdehyde (MDA) content and glutathione peroxidase (GSH-Px) activity had no significant change (P > 0.05). The above results suggested that Lactobacillus paracasei KL1 has the ability to strongly inhibit lipid peroxidation in the liver of laying hens.

Key words: Lactobacillus paracasei, animal experiment, fatty liver, lipid oxidation

中图分类号:

Q93-337

聂彦芬，董牧群，张策，熊利霞，谢远红，张红星，刘慧，连正兴. 藏灵菇源副干酪乳杆菌KL1对蛋鸡脂质过氧化的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201707035.

NIE Yanfen, DONG Muqun, ZHANG Ce, XIONG Lixia, XIE Yuanhong, ZHANG Hongxing, LIU Hui, LIAN Zhengxing. Effect of Lactobacillus paracasei KL1, Isolated from Tibetan Kefir, on Lipid Peroxidation in Laying Hens[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201707035.

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藏灵菇源副干酪乳杆菌KL1对蛋鸡脂质过氧化的研究

Effect of Lactobacillus paracasei KL1, Isolated from Tibetan Kefir, on Lipid Peroxidation in Laying Hens

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