泡菜分离株Lb41的特性及其作为益生菌在农家干酪中的应用。
Characterization of Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese.
作者信息
Jeon Eun Bi, Son Sung-Ho, Jeewanthi Renda Kankanamge Chaturika, Lee Na-Kyoung, Paik Hyun-Dong
机构信息
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.
2Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea.
出版信息
Food Sci Biotechnol. 2016 Aug 31;25(4):1129-1133. doi: 10.1007/s10068-016-0181-9. eCollection 2016.
Abstract
Lb41 was determined probiotic properties and applied to cottage cheese. Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not produce β-glucuronidase and was resistant to several antibiotics. Lb41 did not inhibit proliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells, based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, Lb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did not show significant differences in physicochemical properties, but the number of lactic acid bacteria was maintained longer than that in control cheese. These results indicate that Lb41 could potentially be used as a probiotic in foods.
摘要
对Lb41的益生菌特性进行了测定，并将其应用于农家干酪。Lb41在人工胃液（pH 2.5，含0.3%胃蛋白酶，处理3小时）和胆汁（含0.3%牛胆汁，处理24小时）中显示出高存活率（>80%），并能强烈黏附于HT - 29细胞（黏附率7.5%）。它不产生β - 葡萄糖醛酸酶，且对多种抗生素具有抗性。基于3 -（4,5 - 二甲基噻唑 - 2 - 基）- 2,5 - 二苯基四氮唑溴盐试验，Lb41不抑制正常MRC - 5细胞的增殖，但对AGS、HT - 29和LoVo细胞具有抗增殖作用。此外，Lb41可减少巨噬细胞产生的一氧化氮。含有该菌株的农家干酪在理化性质上未显示出显著差异，但乳酸菌数量维持时间比对照干酪更长。这些结果表明，Lb41有可能用作食品中的益生菌。
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