低聚糖对乳杆菌生物活性的作用

发布时间：2019-03-17 08:25

【摘要】：考察不同低聚糖不同浓度对乳杆菌的生长促进作用和常见实验室或生产保藏过程中对乳杆菌的活性保存作用。采用不含葡萄糖的MRS培养基,分别添加0,0.3%,0.6%,1.2%(W/V)浓度的6种低聚糖,接种乳杆菌后测定A630,连续测定42 h并绘制生长曲线进行分析。采用不同处理过程,添加2%或20%低聚糖溶液,测定活菌数目或牛乳-pH变化曲线,考察低聚糖对乳杆菌的活性保存作用。处理过程包括硅胶干燥保存、冷冻保存和冷冻真空干燥保存。活菌计数反映存活菌数,而牛乳-pH曲线反映存活菌的延迟期,间接反映其活性状态。冻干菌粉进一步进行2周的室温保藏,测定菌体失活速率评估低聚糖对冻干菌粉的活性保护作用。针对效果较好的低聚糖,采用LC-MS分析冻干及保藏过程中低聚糖成分的组成和变化。低聚半乳糖、低聚异麦芽糖、低聚木糖和低聚果糖对3种实验菌株生长的支持较好,且表现出浓度效应。1.2%浓度时,低聚半乳糖或低聚异麦芽糖效果最好,接近于含葡萄糖的完全MRS肉汤(葡萄糖2%)。水苏糖和棉籽糖对实验菌株生长支持较差。冷冻保藏时,2%浓度的各种低聚糖具有近似的保护效果,而20%浓度时低聚果糖和低聚木糖表现出更好的保护作用。在干燥保藏和冻干保藏过程中,水苏糖和棉籽糖的保护效果最好,冻干菌粉室温保藏2 w仍能保持较高乳酸菌活菌数。进一步的LC-MS分析表明,水苏糖和棉籽糖在冻干和保存过程中并未进入细胞内部被分解利用,可能通过在胞外提供一个较好的物理保护环境发挥作用。不同低聚糖对乳杆菌生长促进效果不同,1.2%低聚半乳糖或低聚异麦芽糖对实验乳杆菌支持效果最优。保藏益生菌时,可根据不同的保藏手段,合理选择低聚糖,达到较好的活性保存效果。
[Abstract]:The effects of different oligosaccharides on the growth of Lactobacillus and the preservation of Lactobacillus in common laboratory or production preservation process were investigated. Six oligosaccharides containing 0, 0.3%, 0.6% and 1.2% (W ~ (?) V) were added to MRS medium without glucose. After inoculation with Lactobacillus, A630 was determined, and the growth curve was plotted for 42 hours. By adding 2% or 20% oligosaccharides in different treatments, the number of living bacteria or the change curve of milk-pH were determined, and the effect of oligosaccharides on the preservation of Lactobacillus lactobacillus was investigated. The process includes silica gel drying preservation, cryopreservation and freeze vacuum drying preservation. The count of living bacteria reflects the number of viable bacteria, while the milk-pH curve reflects the delay period of survival bacteria and indirectly reflects the active state of the living bacteria. Freeze-dried bacteria powder was stored at room temperature for 2 weeks, and the rate of cell inactivation was measured to evaluate the protective effect of oligosaccharides on freeze-dried bacteria powder. LC-MS was used to analyze the composition and change of oligosaccharides during freeze-drying and preservation of oligosaccharides. Galactose oligosaccharides, isomaltose oligosaccharides, xylose oligosaccharides and fructose oligosaccharides support the growth of three experimental strains, and showed a concentration effect. 1. 2% concentration of galactose oligosaccharides or isomaltose oligosaccharides had the best effect on the growth of three experimental strains. Close to full MRS broth containing glucose (2% glucose). Stachyose and cottonseed sugar could not support the growth of the strain. Different oligosaccharides with 2% concentration had similar protective effects while fructose oligosaccharides and xylose oligosaccharides showed better protective effects at 20% concentration during cryopreservation. In the process of drying preservation and freeze-drying preservation, the protective effect of stachyose and cottonseed sugar was the best. Freeze-dried bacteria powder stored at room temperature for 2 weeks could maintain a higher number of lactic acid bacteria. Further LC-MS analysis showed that stachysaccharides and cottonseed sugars were not decomposed into the cells during freeze-drying and preservation, which might play a role by providing a good physical protection environment outside the cells. The effects of different oligosaccharides on the growth of Lactobacillus were different. 1.2% galactose oligosaccharide or isomaltose oligosaccharide had the best effect on the growth of Lactobacillus. In the preservation of probiotics, oligosaccharides can be reasonably selected according to different preservation methods, so as to achieve a better preservative effect.
【作者单位】：山东大学药学院;山东商业职业技术学院;
【分类号】：Q939.11

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