Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
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DOI：
10.1631/jzus.b1500250
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发表时间：
2016-08-01
影响因子：
5.1
通讯作者：
Zheng, Xiao-dong
中科院分区：
文献类型：
--
作者：
Azat, Ramila;Liu, Yan;Zheng, Xiao-dong
从新疆传统发酵干酪中分离到6株乳酸菌，对其功能特性、益生特性及作为发酵剂的潜力进行了评价。分离的六种LAB菌株包括鼠李糖乳杆菌（一种菌株）、瑞士乳杆菌（一种菌株）和肠球菌（四种菌株）。6株菌均能耐受酸性和胆盐条件。其中，L. rhamnosus R4菌株表现出更好的抗菌、自聚集和疏水活性。此外，菌株L.鼠李糖醇R4对DPPH自由基和羟自由基的清除率最高，分别为53.78%和45.79%。L. Rhamnosus R4也表现出胆固醇和甘油三酯分别降解50.97%和28.92%。为了进一步研究这些LAB菌株对宿主寿命的健康促进作用，将秀丽隐杆线虫用作体内模型。饲喂LAB作为食物来源的蠕虫与饲喂大肠杆菌OP 50（作为阴性对照）的蠕虫相比在寿命上具有显著差异。L.的饲养rhamnosus R4延长了C.与对照相比，线虫的死亡率高达36.1%。结果表明，从新疆发酵乳制品中分离的菌株具有作为干酪工业发酵剂的潜力。
Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.