食品科学 ›› 2019, Vol. 40 ›› Issue (24): 173-178.doi: 10.7506/spkx1002-6630-20181030-363

• 生物工程 • 上一篇    下一篇

高产γ-氨基丁酸植物乳杆菌的益生特性

李文,王陶,董玉玮,李同祥   

  1. (徐州工程学院 江苏省食品资源开发与质量安全重点建设实验室,江苏 徐州 222018)
  • 出版日期:2019-12-25 发布日期:2019-12-24
  • 基金资助:
    江苏省重点研发计划项目(BE2016648);江苏省“333”工程科研项目(BRA2016274); 江苏省“六大人才高峰”高层次人才项目(SWYY-222);徐州市科技计划项目(KC18151); 徐州工程学院培育项目(XKY2017123)

Probiotic Characteristics of Lactobacillus plantarum UL-4, Able to Produce γ-Aminobutyric Acid at High Yield in Chickpea Milk

LI Wen, WANG Tao, DONG Yuwei, LI Tongxiang   

  1. (Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou University of Technology, Xuzhou 222018, China)
  • Online:2019-12-25 Published:2019-12-24

摘要: 采用植物乳杆菌UL-4发酵生产富含γ-氨基丁酸(γ-aminobutyric acid,GABA)的鹰嘴豆乳,并通过检测此菌株的耐酸、耐胆盐、抑菌、表面特性、降解胆固醇和甘油三酯的能力评价其益生特性。结果表明:菌株发酵鹰嘴豆乳48 h后,活菌数为7.81(lg(CFU/mL)),GABA产量为371.14 mg/L。pH值为2、3、4时,菌株的存活率分别为46.67%、91.81%、174.21%;在质量分数为0.03%、0.15%和0.3%胆盐中的存活率分别为382.83%、91.81%、56.28%,显示出良好的耐酸耐胆盐特性;菌株的表面凝集性和疏水性分别为52.49%和61.50%,在肠道具备一定的黏附和定植能力;菌株具有良好的抑菌特性,对大肠杆菌、金黄色葡萄球菌和鼠伤寒沙门氏菌的抑菌圈直径分别为14.40、15.77、13.36 mm;菌株具备对胆固醇和甘油三酯的降解能力,降解率分别为73.23%和19.11%。植物乳杆菌UL-4能够发酵鹰嘴豆乳产GABA,又具有良好的益生特性,可用于开发功能性食品。

关键词: 植物乳杆菌, γ-氨基丁酸, 鹰嘴豆乳, 益生特性

Abstract: Chickpea milk fermented with Lactobacillus plantarum UL-4 was found to be enriched in γ-aminobutyric acid (GABA). Moreover, the probiotic characteristics of strain UL-4 were evaluated by measuring its acid and salt tolerance, cell surface properties, antibacterial activity, and cholesterol and triglyceride degradation activity. Results showed that the viable cell count was 7.81 (lg(CFU/mL)) after 48 h fermentation and the GABA yield was 371.14 mg/L. The survival rates of the strain were respectively 46.67%, 91.81%, and 174.21% at pH 2, 3, and 4; 382.83%, 91.81%, and 56.28% at bile salt concentrations of 0.03%, 0.15%, and 0.3%, demonstrating strong acid and salt resistance. Its cell surface hydrophobicity and auto-aggregation were 52.49% and 61.50%, respectively, and it had adhesion and colonization ability in the intestine. The strain had potent antimicrobial activity, which inhibited the growth of Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium with inhibition zone diameters of 14.40, 15.77, and 13.36 mm, respectively. Furthermore, the strain could degrade cholesterol and triglyceride with degradation rates of 73.23% and 19.11%, respectively. In summary, L. plantarum UL-4 could ferment chickpea milk enriched in GABA, and also showed good probiotic characteristics, making it a candidate for developing functional foods.

Key words: Lactobacillus plantarum, γ-aminobutyric acid, chickpea milk, probiotic characteristics

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