Yunnan Huangshi Lesson Dairy Industry Co., Ltd., Dali 671000, P.R. China.
J Microbiol Biotechnol. 2021 Jun 28;31(6):840-846. doi: 10.4014/jmb.2103.03017.
To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of L9 using a single-factor methodology, which was optimized using response surface methodology (RSM). The survival rate of L9 treated with 0.3% (w/v) bile salt for 2.5 h, and combined with soybean lecithin or WPC 80, was lower than 1%. After optimization, the survival rate of L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. Moreover, this optimized method improved the survival rate of L9 in low pH condition and can be applied to other lactic acid bacteria (LAB) strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of LAB. Our study provides a novel approach for enhancing the gastrointestinal tolerance of LAB by combining food-derived components that have different properties.
为了提高益生菌对胃肠道应激的胆汁盐和酸耐受性，我们采用单因素法研究了大豆卵磷脂和乳清蛋白浓缩物（WPC）80 对 L9 胆汁盐耐受性的影响，并采用响应面法（RSM）进行了优化。用 0.3%（w/v）胆汁盐处理 2.5 h 的 L9 的存活率低于 1%，并用大豆卵磷脂或 WPC 80 联合处理。经过优化，当大豆卵磷脂和 WPC 80 的比例为 0.74%和 2.54%时，L9 在 0.3%胆汁盐中孵育 2.5 h 的存活率达到 52.5%。此外，该优化方法提高了 L9 在低 pH 条件下的存活率，可应用于其他乳酸菌（LAB）菌株。总之，大豆卵磷脂和 WPC 80 的组合显著提高了 LAB 的胆汁盐和酸耐受性。我们的研究为通过结合具有不同性质的食品衍生成分来提高 LAB 的胃肠道耐受性提供了一种新方法。
