植物乳杆菌Sc52益生特性评价及其在降血糖产品中的应用

doi:10.7506/spkx1002-6630-201806024

食品科学 ›› 2018, Vol. 39 ›› Issue (6): 148-154.doi: 10.7506/spkx1002-6630-201806024

植物乳杆菌Sc52益生特性评价及其在降血糖产品中的应用

温贺1,2,3，肖凤艳2，段翠翠1，高磊1，赵玉娟1，牛春华1，赵权2，李盛钰1,*

（1.吉林省农业科学院农产品加工研究所，吉林?长春 130033；2.吉林农业科技学院中药学院，吉林?吉林 132109；3.吉林农业大学中药材学院，吉林?长春 130118）

出版日期:2018-03-25 发布日期:2018-03-14
基金资助:
国家现代农业（奶牛）产业技术体系建设专项（CARS-36）；长春市产学研协同创新示范点建设专项（16CX20）；吉林省农业科技创新工程重大项目（CXGC2017ZD011）

Evaluation of Probiotic Properties of Lactobacillus plantarum Sc52 and Its Application in a Hypoglycemic Product

WEN He1,2,3, XIAO Fengyan2, DUAN Cuicui1, GAO Lei1, ZHAO Yujuan1, NIU Chunhua1, ZHAO Quan2, LI Shengyu1,*

(1. Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China; 2. College of Traditional Chinese Medicine Materials, Jilin Agricultural Science and Technology University, Jilin 132109, China; 3. College of Traditional Chinese Medicine Materials, Jilin Agricultural University, Changchun 130118, China)

Online:2018-03-25 Published:2018-03-14

摘要/Abstract

摘要： 目的：考察植物乳杆菌Sc52的体外益生特性以及其在辅助降糖产品中的应用和产品开发，并分析产品的降糖作用。方法：通过酸和胆盐耐受、表面疏水性、自凝聚能力和抗生素最低抑菌浓度的方法评价植物乳杆菌Sc52的体外益生特性。植物乳杆菌Sc52与其他不同益生特性益生菌联合发酵药食同源复方提取物研制辅助降糖固体饮料，利用高脂饲料结合链脲佐菌素的方法建立小鼠糖尿病模型，实验动物分空白组、模型组和产品组，连续灌胃辅助降糖产品4?周后，测定小鼠空腹血糖含量、血糖曲线下面积，血清中血脂、胰岛素和炎症因子水平等相关生化指标。结果：植物乳杆菌Sc52具有较强的耐酸和耐胆盐能力，pH?3.0和1?g/100?mL胆盐条件下分别培养3?h和4?h后，存活率在55%和32%以上；自凝聚能力较强，静置48?h后自凝聚率达到（89±0.3）%；对青霉素和利福平表现出高度敏感性；与模型组相比，辅助降糖产品能显著降低小鼠空腹血糖、血脂、肿瘤坏死因子-α水平，明显提升胰岛素水平。结论：植物乳杆菌Sc52具有良好的体外益生特性，其联合其他益生菌共同发酵药食同源复方提取物研制的固体饮料产品具有明显的降血糖作用。

关键词: 植物乳杆菌, 耐受, 黏附, 益生特性, 降血糖

Abstract: Objective: This study aimed to investigate the in vitro probiotic properties of Lactobacillus plantarum Sc52 and its application in a hypoglycemic product and to analyze the hypoglycemic effect of the product. Methods: The in vitro probiotic properties of L. plantarum Sc52 were evaluated by its acid and bile salt tolerance, surface hydrophobicity and aggregation ability and minimum inhibitory concentration (MIC) of antibiotics against it. A mixed culture of L. plantarum Sc52 and other probiotics was used to ferment a composite aqueous extract of different both edible and medicinal plant materials to develop a solid beverage. In order to evaluate the hypoglycemic activity of the product, a diabetic mouse model was established by feeding high fat diet combined with streptozotocin injection. All the mice were divided into three groups: control, model and treatment groups. The mice in the treatment group were continuously administered with the solid beverage by gavage for four weeks. The levels of fasting blood glucose, the area under the blood glucose curve, the levels of serum lipids, insulin and inflammatory factor were measured. Results: L. plantarum Sc52 exhibited excellent resistance to acid and bile salt. When it was cultivated for 3 and 4 h in a medium at pH 3.0 with 1 g/100 mL bile salt concentration respectively, the survival rates were higher than 55% and 32%. L. plantarum Sc52 possessed strong aggregation ability, which reached (89 ± 0.3)% after standing for 48 h, and showed high sensitivity to penicillin and rifampicin. Compared with the model group, the auxiliary hypoglycemic product could significantly decrease the levels of fasting blood glucose, blood lipid and tumor necrosis factor-α and significantly elevate insulin levels. Conclusions: L. plantarum Sc52 exhibited good in vitro probiotic properties, and the solid beverage developed in this study had obvious hypoglycemic effects.

Key words: Lactobacillus plantarum, tolerance, adhesion, probiotic properties, hypoglycemic activity

中图分类号:

温贺,，肖凤艳，段翠翠，高磊，赵玉娟，牛春华，赵权，李盛钰. 植物乳杆菌Sc52益生特性评价及其在降血糖产品中的应用[J]. 食品科学, 2018, 39(6): 148-154.

WEN He,, XIAO Fengyan, DUAN Cuicui, GAO Lei, ZHAO Yujuan, NIU Chunhua, ZHAO Quan, LI Shengyu. Evaluation of Probiotic Properties of Lactobacillus plantarum Sc52 and Its Application in a Hypoglycemic Product[J]. FOOD SCIENCE, 2018, 39(6): 148-154.

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植物乳杆菌Sc52益生特性评价及其在降血糖产品中的应用

Evaluation of Probiotic Properties of Lactobacillus plantarum Sc52 and Its Application in a Hypoglycemic Product

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