添加植物乳杆菌的低脂干酪降胆固醇作用

为研究益生菌在干酪中应用的降胆固醇活性,以菌株胆固醇降解率、胆盐水解酶活力及模拟胃肠道耐受性为评价指标,筛选出具有降胆固醇活性的益生菌,并添加到低脂干酪(脂肪含量为1.0%)中,灌胃小鼠35 d,测定小鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)含量、动脉硬化指数(AI)及肝脏、粪便中TC、TG含量。结果表明,植物乳杆菌KLDS 1.0320降胆固醇特性优于其他菌株,胆固醇降解率达到63.72%,模拟胃肠道消化后存活率为82.21%,胆盐水解酶活力为0.71 U/mL。与高脂模型组相比,灌胃添加植物乳杆菌KLDS 1.0320干酪小鼠的TC、TG、LDL-C及AI分别下降21.23%、19.30%、31.73%和35.05%,肝脏中TC、TG显著降低,粪便中TC、TG显著升高(p<0.05)。实验获得了1株具有降胆固醇能力的植物乳杆菌KLDS 1.0320,以干酪为载体在动物体内仍具有降低血清胆固醇的作用,说明其具有应用于干酪发挥降胆固醇活性的潜力。

Cholesterol-lowering Activity of Low-fat Cheddar Cheese with Lactobacillus plantarum

The objective of the work was to study on the cholesterol-lowering activity of probiotics in cheese. A strain was screened by cholesterol-lowering property,acid resistance,bile salt tolerance and bile salt hydrolytic enzyme activity and added to low-fat cheese. The mice were intragastric administered for 35 d,and the total cholesterol(TC),total triglyceride(TG),high density lipoprotein cholesterol(HDL-C),low density lipoprotein cholesterol(LDL-C)and atherogenic index(AI)were determined to study the cholesterol lowering effect in vivo. The results showed that Lactobacillus plantarum KLDS 1.0320 had better cholesterol-lowering activity than other strains. Cholesterol degradation rate neached 63.72%,and the surlival rate after gastroint-estinal digestive tract digestion was 82.21%. The activity of choline saltwater hydrolyzase was 0.71 U/mL. Compared with hyperlipidemia model,serum TC,TG,LDL-C and AI levels decreased 21.23%,19.30%,31.73% and 35.05% respectively(p<0.05)in group probiotic cheese after 35 days of oral administration(p<0.05),and TC and TG in liver decreased,but TC and TG in stool increased(p<0.05). A sttain of Lactobacillus plantarum KLDS 1.0320 with cholesterol-loweting ability was obtained in the research,which still had the effect of reducing serum cholesterol in vivo with cheese as a carrier.It showed that it has the potential to use the cheese to reduce the cholesterol activity.