5 株乳酸菌吸附丙烯酰胺稳定性的比较

doi:10.7506/spkx1002-6630-20181225-288

食品科学 ›› 2019, Vol. 40 ›› Issue (24): 151-156.doi: 10.7506/spkx1002-6630-20181225-288

5 株乳酸菌吸附丙烯酰胺稳定性的比较

赵思佳，李蕊，刘彤，孙洪洋，沈玉，赵筱铎，商佳琦，邵美丽

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.黑龙江省绿色食品科学院，黑龙江哈尔滨 150030）

出版日期:2019-12-25 发布日期:2019-12-24
基金资助:
黑龙江省自然科学基金项目（C201303）

Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide

ZHao Sijia, li Rui, LIU Tong, sun Hongyang, shen Yu, zhao Xiaoduo, SHANG Jiaqi, shao Meili

(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Academy of Green Food Sciences, Harbin 150030, China)

Online:2019-12-25 Published:2019-12-24

摘要/Abstract

摘要： 以5 株乳酸菌（Lactobacillus plantarum ATCC8014、L. plantarum 1.0665、L. plantarum 806、L. casei ATCC393、L. acidopilus KLDS 1.0307）作为研究对象，比较其灭活前后对丙烯酰胺的吸附能力，及5 株乳酸菌吸附丙烯酰胺所形成的复合物在无菌去离子水、不同有机溶剂（甲醇、乙腈-水、丙酮）及体外模拟胃、肠道环境中的稳定性。结果表明，5 株乳酸菌的高压灭活组对丙烯酰胺吸附能力均强于其活菌组。其中植物乳杆菌ATCC8014的高压灭活组对丙烯酰胺吸附率最高，为96.53%；5 株乳酸菌-丙烯酰胺复合物在有机溶剂中均可稳定存在；在无菌去离子水中均有少量丙烯酰胺释放；模拟胃、肠环境实验证实pH值、胆盐质量分数、胰蛋白酶及作用时间会影响乳酸菌-丙烯酰胺复合物的稳定性，导致少量丙烯酰胺释放。整体看，高压灭活后的植物乳杆菌ATCC8014与丙烯酰胺形成的复合物在上述环境中具有非常好的稳定性，为食品中丙烯酰胺的毒性抑制提供新思路。

关键词: 丙烯酰胺, 乳酸菌, 吸附力, 胃肠道环境, 稳定性

Abstract: This study compared the acrylamide (AA) adsorption capacities of living and heat-inactivated cells of five strains of lactic acid bacteria (LAB) including Lactobacillus plantarum ATCC8014, L. plantarum 1.0665, L. plantarum 806, L. casei ATCC393 and L. acidopilus KLDS 1.0307. At the same time, the stability of the lactic acid bacteria-acrylamide (LAB-AA) complexes was evaluated in sterile deionized water, different organic solvents (methanol, acetonitrile/water and ketone), or in-vitro simulated gastrointestinal environment. The AA adsorption ability of heat-inactivated cells of each of the strains was found to be higher than that of their living counterparts. Heat-inactivated cells of L. plantarum ATCC8014 exhibited the highest AA adsorption rate of 96.53%. All the five LAB-AA complexes were stable in the three organic solvents, but when they were kept in sterile deionized water, a small amount of AA was released. In the simulated gastrointestinal environment, pH, bile salt, trypsin and incubation time affected the stability of LAB-AA complexes, resulting in the release of a small amount of AA. In conclusion, the complex between heat-inactivated L. plantarum ATCC8014 and AA had very good stability in the above-mentioned environments. These results provide a new idea to inhibit the toxicity of acrylamide in foods to humans when consumed.

Key words: acrylamide, lactic acid bacteria, adsorption capacity, gastrointestinal environment, stability

中图分类号:

TS201.6

赵思佳，李蕊，刘彤，孙洪洋，沈玉，赵筱铎，商佳琦，邵美丽. 5 株乳酸菌吸附丙烯酰胺稳定性的比较[J]. 食品科学, 2019, 40(24): 151-156.

ZHao Sijia, li Rui, LIU Tong, sun Hongyang, shen Yu, zhao Xiaoduo, SHANG Jiaqi, shao Meili. Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide[J]. FOOD SCIENCE, 2019, 40(24): 151-156.

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5 株乳酸菌吸附丙烯酰胺稳定性的比较

Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide

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