东北传统发酵食品中降胆固醇乳酸菌的筛选及降解机制研究

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 • 下一篇

东北传统发酵食品中降胆固醇乳酸菌的筛选及降解机制研究

任大勇,曲天铭,杨柳,安彬,王国超,冯时蓉

吉林农业大学食品科学与工程学院

收稿日期:2018-11-26 修回日期:2019-09-18 出版日期:2019-11-25 发布日期:2019-12-02
通讯作者: 任大勇 E-mail:rdy79@163.com
基金资助:
吉林省传统发酵食品中益生菌的筛选、鉴定及功能特性研究，吉林省教育厅“十二五”科学技术研究项目;吉林农业大学大学生科技创新基金

Screening and Degradation Mechanism of Cholesterol-lowering Lactic Acid Bacteria in Traditional Fermented Foods in Northeast China

Tian-Ming QU², ², ², ², ²

Received:2018-11-26 Revised:2019-09-18 Online:2019-11-25 Published:2019-12-02

摘要/Abstract

摘要： 摘要：目的：从中国东北传统发酵食品粘面子、辣白菜、辣酱中筛选具有高效降解胆固醇作用的乳酸菌，并探讨其主要的降解机制。方法：采用体外实验筛选出高效降胆固醇的乳酸菌菌株，进一步研究了其降胆固醇的作用机制，包括细胞膜的吸附、胆汁盐水解酶基因表达及酶活性、胆汁酸共沉淀胆固醇、以及抑制胆固醇胶束形成等。结论：筛选得到6株高胆固醇清除能力的菌株C1、C2、H6、H9、L22、L30，清除率均在85%以上。受试菌株均可以通过膜吸附、共沉淀、胆汁盐水解酶作用、抑制胆固醇胶束等机制发挥作用，其中以胆汁盐水解酶的作用为主要机制。

关键词: 关键词：降胆固醇, 乳酸菌, 筛选, 胆汁盐水解酶（BSH）, 降解机制

Abstract: Abstract: Objective: To screen lactic acid bacteria with high-efficiency degradation of cholesterol from the traditional fermented foods in Northeast China, “Nian Mian Zi”, spicy cabbage and hot sauce, and to explore its main degradation mechanism. Methods: In vitro experiments were conducted to screen high-efficiency cholesterol-lowering lactic acid bacteria strains, and the mechanism of cholesterol-lowering was further studied, including cell membrane adsorption, bile salt hydrolase gene expression and enzyme activity, bile acid coprecipitation of cholesterol, and cholesterol-inhibiting micelles. Form and so on. Conclusion: Six strains with high cholesterol scavenging ability, C1, C2, H6, H9, L22 and L30, were screened and the clearance rate was above 85%. The tested strains can play a role through membrane adsorption, coprecipitation, bile salt hydrolase action, inhibition of cholesterol micelles, etc., with the role of bile salt hydrolase as the main mechanism.

Key words: Key words: cholesterol degradation, lactic acid bacteria, screening, bile salt hydrolase (BSH), degradation mechanism

中图分类号:

TS201.3

任大勇曲天铭杨柳安彬王国超冯时蓉. 东北传统发酵食品中降胆固醇乳酸菌的筛选及降解机制研究[J]. 食品科学, 0, (): 0-0.

Tian-Ming QU. Screening and Degradation Mechanism of Cholesterol-lowering Lactic Acid Bacteria in Traditional Fermented Foods in Northeast China[J]. FOOD SCIENCE, 0, (): 0-0.

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东北传统发酵食品中降胆固醇乳酸菌的筛选及降解机制研究

Screening and Degradation Mechanism of Cholesterol-lowering Lactic Acid Bacteria in Traditional Fermented Foods in Northeast China

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