Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics.
Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics.
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KCl 替代对大肠杆菌 (ATCC 25922) 和选定益生菌细菌活力的影响。
DOI：
10.3168/jds.2013-7681
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发表时间：
2014
影响因子：
3.5
通讯作者：
N. Shah
中科院分区：
文献类型：
--
作者：
A. Gandhi;Yuxiang Cui;M. Zhou;N. Shah
过量摄入NaCl与几种疾病的风险增加有关，特别是高血压。减少钠摄入量的策略包括用其他盐（如KCl）替代NaCl。研究了NaCl还原和KCl置换对干酪发酵剂乳酸乳球菌（Lactococcus lactis ssp.）乳酸菌）、益生菌（长双歧杆菌、嗜酸乳杆菌和干酪乳杆菌）和致病菌（大肠杆菌）使用傅里叶变换红外（FTIR）光谱进行了研究。确定了抑制E.大肠杆菌中，而不影响益生菌的生活力显着。为了找到临界NaCl浓度，向de Man、Rogosa和Sharpe（MRS）肉汤中补充一系列NaCl浓度[0（对照）、0.5、1.0、1.5、2.0、2.5、3.0、3.5、4.0、4.5和5.0%]，并监测所有细菌对细胞活力和FTIR光谱的影响。2.5%的NaCl浓度是抑制E.大肠杆菌中，而不显著影响大多数益生菌和奶酪发酵剂细菌的生存力。FTIR光谱分析还强调了在大多数细菌中，当NaCl浓度从2.5%增加到3.0%时，主要发生在酰胺区域的变化。大肠杆菌和B.与Lb相比，长穗薯蓣对NaCl和KCl的替代反应更敏感。嗜酸乳杆菌Lb. casei和Lc.乳酸亚种乳。为了评估NaCl与KCl的替代效果，在临界总盐浓度（2.5%，wt/vol）下以不同浓度（0、25、50、75和100%KCl）进行替代。结果表明，用KCl代替50%的NaCl，在总盐量为2.5%时，对E.大肠杆菌而不影响益生菌。
Excessive intake of NaCl has been associated with the increased risk of several diseases, particularly hypertension. Strategies to reduce sodium intake include substitution of NaCl with other salts, such as KCl. In this study, the effects of NaCl reduction and its substitution with KCl on cell membranes of a cheese starter bacterium (Lactococcus lactis ssp. lactis), probiotic bacteria (Bifidobacterium longum, Lactobacillus acidophilus, and Lactobacillus casei), and a pathogenic bacterium (Escherichia coli) were investigated using Fourier-transform infrared (FTIR) spectroscopy. A critical NaCl concentration that inhibited the viability of E. coli without affecting the viability of probiotic bacteria significantly was determined. To find the critical NaCl concentration, de Man, Rogosa, and Sharpe (MRS) broth was supplemented with a range of NaCl concentrations [0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, and 5.0%], and the effect on cell viability and FTIR spectra was monitored for all bacteria. A NaCl concentration of 2.5% was found to be the critical level of NaCl to inhibit E. coli without significantly affecting the viability of most of the probiotic bacteria and the cheese starter bacterium. The FTIR spectral analysis also highlighted the changes that occurred mainly in the amide regions upon increasing the NaCl concentration from 2.5 to 3.0% in most of the bacteria. Escherichia coli and B. longum were more sensitive to substitution of NaCl with KCl, compared with Lb. acidophilus, Lb. casei, and Lc. lactis ssp. lactis. To evaluate the effect of substitution of NaCl with KCl, substitution was carried out at the critical total salt concentration (2.5%, wt/vol) at varying concentrations (0, 25, 50, 75, and 100% KCl). The findings suggest that 50% substitution of NaCl with KCl, at 2.5% total salt, could inhibit E. coli without affecting the probiotic bacteria.
影响因子：
2.9
作者：
Cai, SW;Singh, BR
通讯作者：
Singh, BR
影响因子：
3.8
作者：
Cai, SW;Singh, BR
通讯作者：
Singh, BR