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| 酸菜中降胆固醇功能植物乳杆菌的体外筛选 | |
| 引用本文： | 于志会,李常营,张雪,李盛钰,李达,杨贞耐.酸菜中降胆固醇功能植物乳杆菌的体外筛选[J].食品与生物技术学报,2011,30(3):398-402. |
| 作者姓名： | 于志会 李常营 张雪 李盛钰 李达 杨贞耐 |
| 作者单位： | 1. 吉林大学生物与农业工程学院,吉林长春,130118;吉林农业科技学院,吉林,132011 2. 吉林省农业科学院农产品加工研究中,心吉林长春,130033 3. 吉林大学生物与农业工程学院,吉林长春,130118;吉林省农业科学院农产品加工研究中心,吉林长春,130033 |
| 摘 要： | 以分离自东北家庭自制酸菜中的9株植物乳杆菌为研究对象,采用邻苯二甲醛法筛选具有降胆固醇功能的乳杆菌,并通过耐酸、耐胆盐及抗生素敏感性实验,分析菌株的益生特性。结果表明,多株植物乳杆菌具有良好的降胆固醇功能,其中菌株S56的脱除胆固醇的量最高,达到22.40μg/mL。实验菌株均能耐受pH 3.0的酸度和10 g/L的牛胆盐。其中菌株S2-6、S2-5、S4-1和S56在pH 2.0的环境中能保持生长1 h,具有较强的耐酸性。 |
| 关 键 词： | 植物乳杆菌 胆固醇降解 体外筛选 |
In Vitro Cholesterol-Lowering Activity of Potential Probiotic Lactobacillus Plantarum Isolated from Chinese Sauerkraut |
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| YU Zhi-hui,LI Chang-ying,ZHANG Xue,LI Sheng-yu,LI Da and YANG Zhen-nai.In Vitro Cholesterol-Lowering Activity of Potential Probiotic Lactobacillus Plantarum Isolated from Chinese Sauerkraut[J].Journal of Food Science and Biotechnology,2011,30(3):398-402. | |
| Authors: | YU Zhi-hui LI Chang-ying ZHANG Xue LI Sheng-yu LI Da and YANG Zhen-nai |
| Affiliation: | YU Zhi-hui1.3,LI Chang-ying2,ZHANG Xue2,LI Sheng-yu2,LI Da2,YANG Zhen-nai1,2(1.College of Biological and Agricultural Engineering,Jilin University,Changchun 130118,China,2.Center of Agro-Food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,3.Jilin Agriculture Science and Technology College,Jilin,132011,China) |
| Abstract: | Nine Lactobacillus plantarum strains were isolated from the Northeast homemade sauerkraut and exhibited high cholesterol-lowering ability.By acid and bile tolerance and antimicrobial susceptibility testing,these strains were studied for their potenticl probiotic.The results showed good cholesterol-lowering ability with S56 giving the highest of cholesterol removal at 22.40μg/mL.All the strains could tolerate pH 3.0 and 10 g / L of bovine bile salt.Strains S2-6,S2-5,S4-1 and S56 maintained the growth for 1h at pH 2.0. |
| Keywords: | Lactobacillus plantarum cholesterol lowering in vitro screening |
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