Pan Qing, Zeng Xiaoqun, Pan Daodong, Peng Liuyang, Wu Zhen, Sun Yangying, Wei Yan
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211, People's Republic of China.
Food Science and Nutrition Department, Nanjing Normal University, Nanjing, People's Republic of China.
Curr Microbiol. 2017 Jun;74(6):732-738. doi: 10.1007/s00284-017-1229-7. Epub 2017 Apr 4.
The proliferation mechanism of Lactobacillus plantarum RB1 promoted by stachyose was investigated in this work. The hydrolysis of stachyose, the glycometabolism, and the cytoactivity of L. plantarum RB1 were detected after proliferation. The specific activity of α-galactosidase of L. plantarum RB1 in the stachyose group was significantly higher than the control group (without stachyose), which indicated that the stachyose induced L. plantarum RB1 and produced more α-galactosidase to hydrolyze stachyose. The glycometabolism which includes glycolysis and tricarboxylic acid (TCA) cycle was significantly enhanced in the stachyose group compared with the control group. For the glycolysis, the reducing sugar content in the fermentation broth was significantly lower, while the lactic acid content and the specific activity of lactic dehydrogenase (LDH) as the key enzyme in glycolysis were higher than in the control group. For the TCA cycle, the specific activity of pyruvate dehydrogenase (PDH) as a gatekeeping enzyme leads glycolysis to TCA cycle energy-generating pathways was significantly enhanced compared with the control group. Moreover, the cell metabolic activity of L. plantarum RB1 in stachyose was significantly higher than the control group. These results indicated that the stachyose highly promotes proliferation of lactic acid bacteria (LAB) by inducing LAB to produce more α-galactosidase to hydrolyze stachyose, increasing glycometabolism and cytoactivity of LAB, which revealed the mechanisms how the stachyose promotes the proliferation of LAB.
本研究探讨了水苏糖促进植物乳杆菌RB1增殖的机制。增殖后检测了水苏糖的水解、植物乳杆菌RB1的糖代谢及细胞活性。水苏糖组植物乳杆菌RB1的α-半乳糖苷酶比活力显著高于对照组（无水苏糖），这表明水苏糖诱导植物乳杆菌RB1产生了更多的α-半乳糖苷酶来水解水苏糖。与对照组相比，水苏糖组包括糖酵解和三羧酸（TCA）循环的糖代谢显著增强。对于糖酵解，发酵液中的还原糖含量显著降低，而乳酸含量及作为糖酵解关键酶的乳酸脱氢酶（LDH）比活力高于对照组。对于TCA循环，作为使糖酵解进入TCA循环能量产生途径的守门酶的丙酮酸脱氢酶（PDH）比活力与对照组相比显著增强。此外，水苏糖中植物乳杆菌RB1的细胞代谢活性显著高于对照组。这些结果表明，水苏糖通过诱导乳酸菌产生更多α-半乳糖苷酶来水解水苏糖、增加乳酸菌的糖代谢和细胞活性，从而高度促进乳酸菌（LAB）的增殖，揭示了水苏糖促进LAB增殖的机制。
