Liu Guoyan, Chu Meng, Nie Shiying, Xu Xin, Ren Jiaoyan
College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
Curr Res Food Sci. 2022 Nov 4;5:2125-2134. doi: 10.1016/j.crfs.2022.10.024. eCollection 2022.
The effects of different food source proteins on the growth characteristics and intestinal adhesion of 45 (LP45) were investigated by adding protein, soy protein and whey protein to the probiotic bacteria in vitro and using a probiotic adhesion model based on mouse intestinal tissues. protein and soy protein significantly reduced the growth time of LP45 and increased the total number of colonies fermented by LP45; whey protein only reduced the growth time of LP45; the effect of the three food source proteins on the acid production capacity of LP45 was small. These showed that the three food-derived proteins promoted the proliferation and adhesion of probiotics in the intestine, which were beneficial to the active role of intestinal probiotics and improved the intestinal microenvironment.
通过在体外向益生菌中添加酪蛋白、大豆蛋白和乳清蛋白，并使用基于小鼠肠道组织的益生菌黏附模型，研究了不同食物源蛋白质对45株罗伊氏乳杆菌（LP45）生长特性和肠道黏附的影响。酪蛋白和大豆蛋白显著缩短了LP45的生长时间，并增加了LP45发酵的菌落总数；乳清蛋白仅缩短了LP45的生长时间；三种食物源蛋白质对LP45产酸能力的影响较小。这些结果表明，三种食物源蛋白质促进了益生菌在肠道中的增殖和黏附，有利于肠道益生菌发挥活性作用，改善肠道微环境。
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