油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理

doi:10.7506/spkx1002-6630-20190316-203

食品科学 ›› 2020, Vol. 41 ›› Issue (10): 68-74.doi: 10.7506/spkx1002-6630-20190316-203

油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理

何宗柏，孙瑞胤，鄂晶晶，麻丽丽，张晓宁，王俊国

（内蒙古农业大学食品科学与工程学院，乳品生物技术与工程教育部重点实验室，农业农村部奶制品加工重点实验室，内蒙古呼和浩特 010018）

出版日期:2020-05-25 发布日期:2020-05-15
基金资助:
国家自然科学基金地区科学基金项目（31660456）；内蒙古自然科学基金重大项目（2018ZD14）

Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action

HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo

(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)

Online:2020-05-25 Published:2020-05-15

摘要/Abstract

摘要： 以植物乳杆菌LIP-1为研究对象，在培养基中添加不同质量浓度油酸（C18:1ω9c），研究C18:1ω9c对该菌株生长及冻干存活率的影响。结果表明：在MRS培养基中添加低质量浓度（≤0.2 g/L）C18:1ω9c可提高活菌数和冻干存活率，C18:1ω9c最适添加质量浓度为0.1 g/L，在此质量浓度下，与未添加C18:1ω9c的空白对照组相比，活菌数提高了9×108 CFU/mL，冻干存活率提高了8.38%；当培养基中C18:1ω9c质量浓度≥0.3 g/L时，菌株的生长受到抑制。用气相色谱法分析细胞膜脂肪酸构成，结果显示，与空白对照组相比，0.1 g/L组不饱和脂肪酸与饱和脂肪酸比值提高了0.45%，环丙烷脂肪酸（C19cyc11）比例上升了8.35%；相关性分析表明，棕榈酸与C19cyc11之间呈显著负相关，硬脂酸与C18:1ω9c呈显著负相关；荧光显微镜下观察植物乳杆菌LIP-1冻干菌体，实验组发出绿色荧光的菌体明显多于对照组，这说明在冷冻干燥过程中实验组细胞膜完整性维持得较好；测定冻干后植物乳杆菌LIP-1上清液中β-半乳糖苷酶的活性，发现实验组上清液中酶活性低于MRS组，表明低质量浓度C18:1ω9c（≤0.2 g/L）能维持细胞膜的完整性，降低β-半乳糖苷酶的泄漏量。结论：培养基中添加低质量浓度C18:1ω9c能促进菌体合成C19cyc11，诱导饱和脂肪酸转化为不饱和脂肪酸，提高菌株对冷冻干燥的抗性。

关键词: 油酸, 植物乳杆菌LIP-1, 冷冻干燥, 冻干存活率, 细胞膜, 不饱和脂肪酸, 环丙烷脂肪酸

Abstract: The effects of different concentrations of oleic acid on the growth and freeze-drying survival of Lactobacillus plantarum LIP-1 were studied. The results showed that low concentration of oleic acid (≤ 0.2 g/L) could increase the viable count and freeze-drying survival rate in MRS medium. The optimum concentration of oleic acid was 0.1 g/L, increasing the viable bacteria count and the freeze-drying survival rate by 9 × 108 CFU/mL and 8.38% as compared with the blank control group without oleic acid, respectively. When the concentration of oleic acid was higher than 0.3 g/L, the growth of the strain was inhibited. The fatty acid composition of the cell membrane was analyzed by gas chromatography (GC). The results showed that the ratio of unsaturated fatty acids to saturated fatty acids (UFA/SFA) was increased by 0.45% and the proportion of cyclopropane fatty acids by 8.35% in the 0.1 g/L oleic acid group as compared with the blank control group. There was a significantly negative correlation between stearic acid and oleic acid as well as between palmitic acid and cyclopropane fatty acids. The number of cells exhibiting green fluorescence in the experimental group was significantly higher than that in the control group, which indicated that the integrity of the cell membrane was maintained well in the experimental group during freeze-drying. The activity of β-galactosidase in the supernatant of freeze-dried L. plantarum LIP-1 in the experimental group was lower than that in the MRS group, indicating that low concentration of oleic acid (≤ 0.2 g/L) could maintain the integrity of the cell membrane and reduce the leakage of β-galactosidase. Conclusion: Adding low concentration oleic acid to the medium can promote the synthesis of cyclopropane fatty acids, induce the transformation of saturated fatty acids into unsaturated fatty acids, and improve the resistance of this strain to freeze-drying.

Key words: oleic acid, Lactobacillus plantarum LIP-1, freeze-drying, freeze-drying survival rate, cell membrane, unsaturated fatty acid, cyclopropane fatty acid

中图分类号:

TS202.1

何宗柏，孙瑞胤，鄂晶晶，麻丽丽，张晓宁，王俊国. 油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理[J]. 食品科学, 2020, 41(10): 68-74.

HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo. Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action[J]. FOOD SCIENCE, 2020, 41(10): 68-74.

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油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理

Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action

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