植物乳杆菌Sc52益生特性评价及其在降血糖产品中的应用

目的：考察植物乳杆菌Sc52的体外益生特性以及其在辅助降糖产品中的应用和产品开发，并分析产品的降糖作用。方法：通过酸和胆盐耐受、表面疏水性、自凝聚能力和抗生素最低抑菌浓度的方法评价植物乳杆菌Sc52的体外益生特性。植物乳杆菌Sc52与其他不同益生特性益生菌联合发酵药食同源复方提取物研制辅助降糖固体饮料，利用高脂饲料结合链脲佐菌素的方法建立小鼠糖尿病模型，实验动物分空白组、模型组和产品组，连续灌胃辅助降糖产品4?周后，测定小鼠空腹血糖含量、血糖曲线下面积，血清中血脂、胰岛素和炎症因子水平等相关生化指标。结果：植物乳杆菌Sc52具有较强的耐酸和耐胆盐能力，pH?3.0和1?g/100?mL胆盐条件下分别培养3?h和4?h后，存活率在55%和32%以上；自凝聚能力较强，静置48?h后自凝聚率达到（89±0.3）%；对青霉素和利福平表现出高度敏感性；与模型组相比，辅助降糖产品能显著降低小鼠空腹血糖、血脂、肿瘤坏死因子-α水平，明显提升胰岛素水平。结论：植物乳杆菌Sc52具有良好的体外益生特性，其联合其他益生菌共同发酵药食同源复方提取物研制的固体饮料产品具有明显的降血糖作用。

Evaluation of Probiotic Properties of Lactobacillus plantarum Sc52 and Its Application in a Hypoglycemic Product

Objective: This study aimed to investigate the in vitro probiotic properties of Lactobacillus plantarum Sc52 and its application in a hypoglycemic product and to analyze the hypoglycemic effect of the product. Methods: The in vitro probiotic properties of L. plantarum Sc52 were evaluated by its acid and bile salt tolerance, surface hydrophobicity and aggregation ability and minimum inhibitory concentration (MIC) of antibiotics against it. A mixed culture of L. plantarum Sc52 and other probiotics was used to ferment a composite aqueous extract of different both edible and medicinal plant materials to develop a solid beverage. In order to evaluate the hypoglycemic activity of the product, a diabetic mouse model was established by feeding high fat diet combined with streptozotocin injection. All the mice were divided into three groups: control, model and treatment groups. The mice in the treatment group were continuously administered with the solid beverage by gavage for four weeks. The levels of fasting blood glucose, the area under the blood glucose curve, the levels of serum lipids, insulin and inflammatory factor were measured. Results: L. plantarum Sc52 exhibited excellent resistance to acid and bile salt. When it was cultivated for 3 and 4 h in a medium at pH 3.0 with 1 g/100 mL bile salt concentration respectively, the survival rates were higher than 55% and 32%. L. plantarum Sc52 possessed strong aggregation ability, which reached (89 ± 0.3)% after standing for 48 h, and showed high sensitivity to penicillin and rifampicin. Compared with the model group, the auxiliary hypoglycemic product could significantly decrease the levels of fasting blood glucose, blood lipid and tumor necrosis factor-α and significantly elevate insulin levels. Conclusions: L. plantarum Sc52 exhibited good in vitro probiotic properties, and the solid beverage developed in this study had obvious hypoglycemic effects.