益生菌素对嗜酸乳杆菌LA-5生长的影响

脱脂乳(110 g/L)中分别添加3种益生菌素(菊粉、麦芽低聚糖和低聚异麦芽糖)增殖发酵嗜酸乳杆菌LA-5,研究这3种益生菌素对LA-5菌株生长的影响,如活菌数、酸乳黏度、双乙酰含量、酸度、pH等的变化等指标.研究结果表明:低聚异麦芽糖对LA-5生长促进作用最佳,12h左右CFU值达到最高,为2.37×108 CFU/mL,其酸乳产品双乙酰含量＜0.2 mg/L,无不愉快气味;其酸度在16h时达到58.87.T,为添加3种益生菌素中最高.     

复合低聚糖对短双歧杆菌增殖作用的初步研究

以低聚异麦芽糖、低聚木糖及低聚异麦芽糖/低聚木糖(7:3)为碳源,在厌氧条件下增殖短双歧杆菌。研究表明,低聚异麦芽糖、低聚木糖及复合低聚糖对短双歧杆菌有明显的增殖作用,其最佳增殖浓度均为1.0%,且复合低聚糖之间没有协同效应。     

低聚异麦芽糖调节肠道菌群及润肠通便作用的研究

为研究体外检测低聚异麦芽糖对长双歧杆菌和嗜酸乳杆菌生长的影响及低聚异麦芽糖对BALB/c小鼠肠道菌群影响以及对便秘小鼠润肠通便的作用。采用不同浓度低聚异麦芽糖与葡萄糖作为培养基中的碳源,与碳源为葡萄糖比较,检测不同浓度低聚异麦芽糖条件下长双歧杆菌和嗜酸乳杆菌的生长情况。体内实验以BALB/c雌性小鼠为实验对象,连续给予小鼠高剂量(1.0 g/(kg·bw))、低剂量(0.5 g/(kg·bw))的低聚异麦芽糖14 d后,测定小鼠粪便中双歧杆菌、乳杆菌、肠杆菌、肠球菌的含量;连续给予小鼠高、低剂量的低聚异麦芽糖21 d后,以复方地芬诺酯建立小鼠便秘模型,测定给予低聚异麦芽糖后便秘小鼠的排首黑便时间、6 h内黑便重量及小肠推进率。得到在体外实验中,与碳源为葡萄糖相比,碳源为不同浓度低聚异麦芽糖与葡萄糖时,长双歧杆菌与嗜酸乳杆菌的数量显著增加。体内实验中,实验组小鼠灌胃低聚异麦芽糖14 d后,与正常组相比,粪便中乳杆菌与双歧杆菌都极显著增加,B/E值也明显提高,且低剂量组中肠杆菌显著减少;灌胃前后自身相比,乳杆菌和双歧杆菌数量也显著增加。灌胃便秘小鼠低聚异麦芽糖后,其首粒排黑便时间明显缩短,排黑便总量明显增加,小肠推进率明显提高。体外培养条件下,低聚异麦芽糖可以增加长双歧杆菌和嗜酸乳杆菌的数量;低聚异麦芽糖具有改善小鼠胃肠道菌群及润肠通便的功效。     

嗜酸乳杆菌L101发酵增殖因子的研究

为促进嗜酸乳杆菌L101的生长,本研究以MRS为基础培养基,选取添加6种增殖因子(番茄汁、胡萝卜汁、平菇汁、黄豆芽汁、啤酒和低聚异麦芽糖),单因素试验比较了各因子增殖作用,正交试验研究选取促进活菌数提高的最佳增殖因子组合.试验结果表明:黄豆芽汁在各单因子中增殖效果最佳,当其在MRS培养基中添加浓度为10%(V/V),菌体在38℃下培养14 h时,活菌数可达4.034×109℃FU/ml;经正交试验所得最佳复合增殖因子组合为:黄豆芽汁5%(V/V)、平菇汁1O%(V/V)、番茄汁10%(V/V)和低聚异麦芽糖(10g/L).嗜酸乳杆菌L101在添加了该增殖因子组合的MRS培养基内培养14 h时,活菌数可达5.25×1O10CFU/ml.本研究为进一步提高嗜酸乳杆菌L101活菌数提供了必要的工艺参数.     

提高益生菌存活率影响因素的研究

试验目的是研究不同多酚及其与低聚果糖交互作用对嗜酸乳杆菌生长的影响,为了得到嗜酸乳杆菌的最佳增殖因子的组合。试验首先采用单一变量法,测定嗜酸乳杆菌的生长线、平板涂布法比较不同多酚对益生菌生长的影响;之后采用响应面分析法进行优化,以嗜酸乳杆菌活菌数为指标,茶多酚(X_1)、葡萄多酚(X_2)以及低聚果糖(X_3)为独立变量进行试验,确定最佳的"超级益生元"的组合为:低聚果糖添加量1.5%、茶多酚添加量0.07%、葡萄多酚添加量0.07%。从试验结果可以得出,多酚能够促进嗜酸乳杆菌生长,不同多酚对嗜酸乳杆菌的影响差异不大,相比较而言茶多酚和葡萄多酚的增殖效果较好。     

低聚异麦芽糖在乳品中的应用

低聚异麦芽糖作为一种功能性食品,是以精制淀粉为原料,经过特殊酶的作用而制成的.它是指2-10个葡萄糖分子之间至少有一个以α 1,6糖苷键结合而成的单糖数在2-5不等的一类支链状低聚糖,包括异麦芽糖、异麦芽三糖、潘糖,以及异麦芽四糖及以上的各支链寡糖等.它是一种良好的双歧杆菌增殖因子、无糖食品配料.     

几种功能性低聚糖的综述

低聚糖,或称寡糖,是由3到9个单糖经过糖苷键连接而成的低度聚合糖。由于人体肠胃道内没有水解这些低聚糖的酶系统,因此它们不被消化吸收而直接进入大肠内,优先被双歧杆菌利用,是双歧杆菌的增殖因子。功能性低聚糖通常包括低聚异麦芽糖、低聚果糖、低聚半乳糖、低聚乳果糖、耦合糖、低聚木糖、低聚壳聚糖、低聚龙胆糖、棉籽糖、水苏糖等。本文对集中低聚糖的甜度、稳定性、功能性进行了比较。     

橡子粉低聚异麦芽糖功能性实验分析

初步探究橡子粉低聚异麦芽糖的促双歧杆菌增殖功能及润肠通便功效。以橡子粉低聚异麦芽糖取代葡萄糖为碳源添加到双歧杆菌MRS培养基中,进行增殖实验及生长曲线的比较;对小鼠建立便秘模型组、空白对照组及低、中、高3个剂量组并进行小鼠排便实验及小肠推进实验。结果表明,橡子粉低聚异麦芽糖对青春双歧杆菌具有良好的体外促增殖作用。随着橡子粉低聚异麦芽糖添加浓度的增加,活菌数增加。当橡子粉低聚异麦芽糖替代葡萄糖且浓度为1.5%时,培养24 h后,青春双歧杆菌活菌数为(7.22±0.15)%,达到最大生长量,且使青春双歧杆菌提前进入稳定生长期;低、中、高剂量的橡子粉低聚异麦芽糖均能改善便秘小鼠润肠通便的功能,其中,中剂量的橡子粉低聚异麦芽糖效果较好。说明橡子粉低聚异麦芽糖有良好的促双歧杆菌增殖功能及润肠通便功效。     

添加魔芋低聚糖对益生菌增殖和酸奶品质的影响

研究了魔芋低聚糖对酸奶中益生菌增殖和感官品质的影响。在酸奶发酵过程中添加不同比例的魔芋低聚糖,在其0,7,14 d采用平板涂布法检测酸奶中益生菌的生长情况,同时对该酸奶的感官进行评价。结果表明:在酸奶发酵过程中添加魔芋低聚糖,对酸奶中双歧杆菌、乳杆菌以及嗜热链球菌有显著的增殖作用,且魔芋低聚糖添加量为3%时酸奶中益生菌增殖作用最好,感官品质也较好。在酸奶发酵过程中添加魔芋低聚糖还可使益生菌活菌数在贮存过程中保持较高的水平。结论:酸奶发酵过程中添加魔芋低聚糖可促进酸奶中益生菌的增殖、改善酸奶的感官品质,并使益生菌活菌数在贮存过程中保持较高的水平。     

低聚半乳糖概述及其功能效果原理分析

<正>在《功能性低聚糖通用技术规则》上,功能性低聚糖(functional oligosaccharides)的定义为:由2~10个相同的或不同的单糖,以糖苷键聚合而成(可以是直链,也可以是支链)。其具有糖类的特性,可直接作为食品配料,但是不被人体消化道酶和胃酸降解,不被(或难被)小肠吸收,同时具有促进人体双歧杆菌增殖等生理功能。功能性低聚糖有很多种类,包括:低聚果糖、低聚半乳糖、低聚异麦芽糖、低聚木糖等。     

Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products

The raffinose family of oligosaccharides (RFOs) isolated from lupin seeds (Lupinus albus var. Multolupa) was evaluated for bifidogenic effects during the manufacture of probiotic fermented milk. A mixed starter inoculum was composed of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus (1:1). Lupins are a rich source of RFOs that can be used as functional food ingredients. The addition of RFOs to milk increased B. lactis Bb-12 and L. acidophilus populations at the final fermentation time compared with controls. Final fermentation products are positively affected by addition of RFOs, and time of fermentation was reduced from 12 to 10 h. When RFOs were added to milk, they were preferentially used as a carbon source (57.7%) compared with lactose (23.7%) at the end of fermentation. These results suggest that the eventual choice of B. lactis Bb-12 and L. acidophilus in a mixed culture at a 1:1 ratio and addition of RFOs to produce a fermented milk product would have the advantages of rapid growth and acidificationrate and would likely increase the probiotic effect of the final functional product.     

魔芋葡甘低聚糖对大鼠肠道环境的影响

目的：研究以半干法酶解制备的魔芋葡甘低聚糖（konjac oligosaccharides,KOS）对大鼠肠道环境的影响。方法：将KOS掺入到饲料中饲喂Sprague-Dawley（SD）大鼠,30 d后测定大鼠盲肠内容物各项指标和盲肠、小肠的理化指标。结果：KOS可以明显增加大鼠粪便含水率及盲肠壁表面积、小肠的拉伸性能、盲肠内容物中双歧杆菌和乳酸菌的数量;降低盲肠内容物pH值及含水率、游离氨及挥发性醛类和含氮类物质含量;抑制大肠杆菌和梭状芽孢杆菌的生长,增加短链脂肪酸的产生量。结论：KOS可以调节大鼠肠道菌群组成,改善肠道环境,促进肠道健康,是一种优良的益生元。     

魔芋葡甘低聚糖毒理学及肠道益生性评价

目的：研究以半干法酶解制备的魔芋葡甘低聚糖（konjac oligosaccharides,KOS）的毒理学特性和肠道益生性。方法：以小鼠急性毒性实验,小鼠骨髓细胞微核实验和小鼠精子畸形实验对KOS急性毒性和遗传毒性进行研究、评价;通过小鼠盲肠内容物体外厌氧发酵评价KOS的肠道益生性。结果：KOS对雌、雄小鼠急性经口半致死量（LD50）均大于21 500 mg/kg,属无毒级;小鼠骨髓细胞微核实验及小鼠精子畸形实验均呈阴性;体外厌氧发酵实验表明KOS可被肠道菌群有效利用,明显增加肠道益生菌（双歧杆菌、乳酸菌）和短链脂肪酸的数量,而对大肠杆菌的增殖效果不明显。结论：KOS的安全性高,是一种功能显著的肠道益生元。     

苦荞蛋白对益生菌生长及其胆酸盐耐受能力的影响

本文以水溶性苦荞蛋白为研究对象,通过其对益生菌(植物乳杆菌、嗜酸乳杆菌)生长和益生菌胆酸盐耐受能力的影响,以及体外模拟肠道环境中的益生菌生长实验,探明了苦荞蛋白对益生菌生长及生存能力的影响。实验结果表明:添加不同浓度的苦荞蛋白(1、3和5 mg/m L),植物乳杆菌和嗜酸乳杆菌培养液的光密度值(OD600)分别提高12.33%、25.84%、35.31%和15.37%、26.66%、30.57%;同时,苦荞蛋白使植物乳杆菌和嗜酸乳杆菌对胆酸盐(胆酸钠(SC)、甘氨胆酸钠(SGC))的耐受作用显著提高(p0.05),其光密度值(OD600)分别增加了1.64、8.67和4.11、8.30倍。进一步的体外模拟培养实验表明苦荞蛋白对肠道中乳酸杆菌的生长作用显著提高(p0.05)。综上所述,苦荞蛋白可提高乳酸杆菌在胆酸盐中的生长并促进肠道中乳酸杆菌的生长,为苦荞蛋白在食品中的应用提供了理论依据。     

Inulin Potential for Enzymatic Obtaining of Prebiotic Oligosaccharides

Oligosaccharides have been marketed since the 80s as low-calorie agents and recently have gained interest in the pharmaceutical and food industry as functional sweeteners and prebiotic enriching population of Bifidobacteria. Currently, they have an approximated value of $200 per kg and recently, inulin has been proposed as a feedstock for production of oligosaccharides through selective hydrolysis by action of endoinulinase. High optimum temperature (60°C) and thermostability are two important criteria that determine suitability of this enzyme for industrial applications as well as enzyme cost, a major limiting factor. Significant reduction in cost can be achieved by employing low-value and abundant inulin-rich plants as Jerusalem artichoke, dahlia, yacon, garlic, and onion, among others. In general, the early harvested tubers of these plants contain a greater amount of highly polymerized sugar fractions, which offer more industrial value than late-harvested tubers or those after storage. Also, development of recombinant microorganisms could be useful to reduce the cost of enzyme technology for large-scale production of oligosaccharides. In the case of fungal inulinases, several studies of cloning and modification have been made to achieve greater efficiency. The present paper reviews inulin from vegetable sources as feedstock for oligosaccharides production through the action of inulinases, the impact of polymerization degree of inulin and its availability, and some strategies to increase oligosaccharide production.     

Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.

The effects of selected NRRL strains of Lactobacillus acidophilus, L. buchneri, L. cellobiosus and L. fermentum upon oligosaccharide, phytate and alkaloid contents, as well as on the nutritive value of lupine, were investigated. Lupine was processed to a 12% total solids suspension, inoculated with 1% (v/v) cultures and fermented until a final desired pH of 4.5. L. acidophilus B-2092 and L. buchneri B-1837 growth was related to a significant sucrose breakdown and decreases of phytates, whereas L. acidophilus B-1910 and L. fermentum B-585 reduced the content of flatulence oligosaccharides. The activity of L. acidophilus B-1910 was particularly associated with lowering of alkaloids and increase of riboflavin. Lactic acid fermentation produced slight changes in lysine and methionine contents. No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05). A 1:1 ratio mixture of B-1910 and B-2092 strains of L. acidophilus lead to a final fermented lupine with nutritional advantages to those given by the individual cultures.     

产叶酸乳酸菌的筛选及对发酵乳的影响

为筛选出高产叶酸的乳酸菌并研究该乳酸菌对发酵乳的影响,采用高效液相色谱(HPLC)法从5种乳酸菌菌株:植物乳杆菌、嗜热链球菌、保加利亚乳杆菌、干酪乳杆菌、嗜酸乳杆菌的发酵液中检测叶酸含量,并通过检测复合发酵乳的pH、持水力、质构特性和感官特性来研究产叶酸的乳酸菌对发酵乳品质的影响。结果表明:植物乳杆菌产叶酸量最高,其次是嗜酸乳杆菌,分别为51.40和34.77 μg/mL。并且以基础菌发酵乳为对照组,添加产叶酸乳杆菌发酵乳为实验组,实验组与对照组相比,其质构特性和感官品质会提高,同时pH也显著下降(p<0.05)。本实验为开发功能性发酵乳提供了一定的理论依据。     

酪蛋白水解产物对含益生菌酸奶中益生菌数量的影响

文研究了牛奶蛋白水解产物对发酵牛奶中益生菌生长的促进作用,并对在两周的贮存期内活性益生菌菌数的稳定性进行了比较研究。实验以益生菌菌株-嗜酸乳杆菌作为研究用菌种。利用novo型碱性蛋白酶水解酪蛋白获得水解度分别为4.7%、7.1%、8.8%、10.1%、12.6%的酪蛋白水解产物,研究以0.5、1、2和4g/L四个添加水平加入发酵酸奶中,分析其对益生菌生长情况的影响。结果证明,酪蛋白水解产物的添加普遍促进了嗜酸乳杆菌在酸奶中的生长。随着添加量的增加,嗜酸乳杆菌在发酵牛奶中的稳定性得到了同步提高。但综合分析,水解度为8.8%的水解产物,添加量为2g/L时,可使益生菌的生长活性和稳定性状态最佳。研究结果证实,选择优化的酪蛋白水解产物对发酵牛奶中益生菌的生长及维持其生存能力均会产生积极地促进作用,也对发酵乳行业生产符合国际标准的益生菌产品具有重要的理论和实践的价值。     

Identification and biochemical characteristics of yeast microflora of Rokpol cheese

The inhibiting characteristics of lactic acid bacteria on Shiga toxin-producing Escherichia coli (STEC) O157:H7 (three strains, clinically isolated) was investigated by using a batch fermentation system. The species such as Lactobacillus casei strain Shirota or L. acidophilus YIT 0070 exert growth inhibitory and bactericidal activities on STEC. The pH value and undissociated lactic acid (U-LA) concentration of the culture medium of STEC cocultured with L. casei or L. acidophilus dramatically lowered or increased, respectively [corrected], when compared with those of the control culture. The cytotoxic properties of U-LA on STEC strain 89020087 analyzed in vitro was divided into two phases, i.e., the bacteriostatic phase (between 3.2 to 62 mM) and the bactericidal phase (over 62 mM). These data suggest that the bactericidal effect of Lactobacillus on STEC depends on its lactic acid production and pH reductive effect.