凝结芽孢杆菌TQ33检测方法的建立

通过比较凝结芽孢杆菌ＴＱ３３和肠道微生物或其他芽孢杆菌对盐、抗生素、高温培养以及可发酵性糖浓度的适应能力和生长特性，最终确立了分离鉴别ＴＱ３３的方法，即利用改进后的ＢＣＰ培养基，在５０℃下培养４８－７２ｈ，计数黄色菌落，并借助革兰氏染色和形态观察鉴别ＴＱ３３菌株。同时试验还发现，小鼠服用ＴＱ３３制剂后，可以刺激肠道中其他乳酸菌的生长。     

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。     

The Gut Microbiome in Depression and Potential Benefit of Prebiotics,Probiotics and Synbiotics: A Systematic Review of Clinical Trials and Observational Studies

An emerging body of literature demonstrates differences in the gut microbiome (GMB) of patients with major depressive disorder (MDD) compared to healthy controls (HC), as well as the potential benefits of prebiotic, probiotic, and synbiotic treatment. We conducted a systematic review of 24 observational studies (n = 2817), and 19 interventional trials (n = 1119). We assessed alpha diversity, beta diversity, and taxa abundance changes in patients with MDD relative to HC, as well as the effect of prebiotics, probiotics, and synbiotics on depressive symptoms in individuals with clinical or subclinical depression. We observed no significant differences in alpha diversity but a significant difference in beta diversity between patients with MDD and HC. There were fluctuations in the abundance of specific taxa in patients with MDD relative to HC. Probiotic and synbiotic, but not prebiotic, treatment showed a modest benefit in reducing depressive symptoms in patients with MDD over four to nine weeks. The GMB profiles of patients with MDD differ significantly from HC, but further studies are needed to elucidate the benefits of prebiotic, probiotic and synbiotic treatments relative to antidepressants and over longer follow-up before these therapies are implemented into clinical practice.     

Adsorption Behavior of 3-phenoxybenzoic Acid by Lactobacillus Plantarum and Its Potential Application in Simulated Digestive Juices

3-PBA is a major degradation intermediate of pyrethroids. Its widespread existence in the environment poses a severe threat to the ecosystem and human health. This study evaluated the adsorption capacity of L. plantarum RS20 toward 3-PBA. Batch adsorption experiments indicated that the optimal adsorption conditions were a temperature of 37 °C and initial pH of 6.0–8.0, under which the removal rate was positively correlated with the cell concentration. In addition, there was no link between the incubation time and adsorption rate. The kinetic study showed that the adsorption process fitted well with the pseudo-second-order model, and the adsorption isotherms could be described by both Langmuir and Freundlich equations. Heat and acid treatments showed that the ability of strain RS20 in removing 3-PBA was independent of microbial vitality. Indeed, it was involved with chemisorption and physisorption via the cell walls. The cell walls made the highest contribution to 3-PBA removal, according to the adsorption experiments using different cellular components. This finding was further reconfirmed by SEM. FTIR spectroscopy analysis indicated that carboxyl, hydroxyl, amino groups, and –C–N were the functional sites for the binding of 3-PBA. The co-culture experiments showed that the adsorption of strain RS20 enhanced the degradation of 3-PBA by strain SC-1. Strain RS20 could also survive and effectively remove 3-PBA in simulated digestive juices. Collectively, strain RS20 could be employed as a biological detoxification agent for humans and animals by eliminating 3-PBA from foods, feeds, and the digestive tract in the future.     

Fermentation of Shiikuwasha (Citrus depressa Hayata) pomace by lactic acid bacteria to generate new functional materials

Citrus depressa Hayata, known as Shiikuwasha, has a high content of flavonoids (e.g. nobiletin) and beneficial effects on human health. Because Shiikuwasha is mainly consumed as squeezed juice, the pomace is usually discarded, despite its high content of nobiletin. Here, we developed Shiikuwasha pomace as a functional food through fermentation with probiotic lactic acid bacteria. Lactobacillus plantarum E58 was able to ferment Shiikuwasha pomace. This strain had good survival at low pH and was able to adhere to porcine gastric mucin, a beneficial property of probiotics. Analysis with a taste-sensing system indicated that Shiikuwasha pomace fermented by this strain, compared with unfermented pomace, was more acidic but less umami, and had less of an anionic bitter aftertaste. The fermentation did not decrease the nobiletin content. Thus, fermented Shiikuwasha pomace is a new functional by-product that contains both flavonoids and probiotics and may facilitate waste reduction.     

药食同源组方联合益生菌对免疫低下小鼠的免疫增强作用

该研究旨在探讨药食同源组方联合益生菌对环磷酰胺（CTX）诱导免疫低下小鼠免疫功能的调节作用。除空白对照组用生理盐水灌胃外,其余各组小鼠腹腔注射环磷酰胺（CTX）100 mg/kg（按小鼠体质量计）,连续腹腔注射4 d。将建模成功体重相近的小鼠随机分为6组：正常对照组、免疫抑制组、药食同源组方Ⅲ号、药食同源改良组（Ⅳ号）、益生菌组（Ⅴ号）和Ⅳ和Ⅴ联用组（Ⅵ号）。连续灌胃给药14 d,观察Ⅲ、Ⅳ、Ⅴ和Ⅵ对小鼠胸腺指数、脾脏指数、吞噬能力、脾淋巴细胞增殖、NK细胞活性以及血清中IgG、IgA和IgM生成水平的影响。结果显示：Ⅲ、Ⅳ、Ⅴ和Ⅵ组均能显著提高模型小鼠胸腺指数（1.46、1.67、1.50、1.92 g/kg）、脾脏指数（2.32、2.54、2.52、2.82 g/kg）、吞噬能力（0.43、0.45、0.44、0.62）、脾淋巴细胞增殖作用（1.39、1.45、1.42、1.43）、NK细胞活性（0.35、0.43、0.36、0.71）（P<0.05）;Ⅳ、Ⅴ和Ⅵ均能促使IgG（224.21、163.21、253.35 mg/L）、IgA（34.86、22.09、41.17 mg/L）和IgM（84.01、78.23、100.28 mg/L）生成水平均明显提高（P<0.05）。研究结果表明,药食同源改良组方与益生菌联用组对环磷酰胺致免疫低下小鼠的免疫能力具有显著增强作用。     

蒺藜提取液对长双歧杆菌及青春双歧杆菌生长的影响

以MRS培养基为对照,OD600及pH值为响应,研究了蒺藜提取液浓度对2株双歧杆菌——长双歧杆菌及青春双歧杆菌生长的影响.结果表明;蒺藜提取液能促进长双歧杆菌和青春双歧杆菌的生长,但最适浓度因菌而已,长双歧杆菌和青春双歧杆菌在MRS培养基中的最佳蒺藜提取液的加量分别为2.0％和1.5％,37℃培养18h后,培养液的OD600分别达到1.388和1.564.     

益生菌活菌与死菌的保健作用研究进展

酸奶和发酵制品均强调活菌的重要性。然而,并非活菌产品才具有保健效果。就乳糖酶缺乏症、过敏性鼻炎、急性胃肠炎患者而言,活菌和死菌具有相似的临床治疗效果。在刺激免疫系统、抗肿瘤、治疗阴道炎等方面,活菌的生理功能强于死菌,而在清除黄曲霉毒素方面,死菌则强于活菌。目前益生菌功能研究多限于活菌,且在某些活菌和死菌功能研究中存在争议,提示将来的研究应对两者进行科学的对照实验。     

益生菌山药饮料发酵工艺优化及其冷藏稳定性

本研究以山药粉为原料,益生菌Lactobacillus plantarum P-8和Bifidobacterium lactis V9为发酵剂,对发酵工艺进行优化,以得到一种兼具山药营养价值与益生菌益生特性的益生菌山药饮料。通过单因素实验研究发酵时间、接种量、发酵温度对饮料中活菌数、滴定酸度以及pH的影响,在此基础上结合响应面分析获得发酵益生菌山药饮料最优发酵工艺参数,即接种量为 2×10⁶ CFU/mL、发酵时间为19.1 h、发酵温度为37 ℃。在此条件下饮料活菌数为4.3×10⁸ CFU/mL,滴定酸度为105.3 °T。对饮料在4 ℃下贮藏28 d,贮藏期内饮料活菌数稳定维持在10⁸ CFU/mL,饮料组织状态良好、风味及口感稳定。