Utilization of functional lactic acid bacteria for meat products

本课题旨在利用肉制品功能乳酸菌开发新型功能食品。在测试的众多乳酸菌菌株中，保留了乳酸杆菌JCM1131和鼠李糖乳杆菌FERM P-15120供进一步研究。虽然该菌株具有开发健康肉制品的潜力，但对氯化钠和亚硝酸钠相对敏感。努力的方向是产生抗这些物质的JCM1131突变体。突变菌株1131-M8在含有3.3%氯化钠和200ppm亚硝酸钠的肉类中表现出令人满意的生长。另一方面，鼠李糖乳杆菌FERM P-15120在肉类中表现出令人满意的生长，并为发酵香肠提供了理想的感官特性。此外，该菌株在发酵猪肉匀浆中产生抗高血压活性。从浆液中纯化出一种具有抗高血压活性的ACE抑制肽。该肽的结构鉴定为val - ph - pro - met - asn - pro - pro - lys。该肽是一种新型的ACE抑制肽。鼠李糖FERM P-15120发酵后的匀浆也显示出抗胁迫活性。目前正在进行进一步的研究，以确定造成这种活动的物质。利用鼠李糖L. FERM P-15120菌株，可以将具有潜在健康益处的特性引入肉制品中，从而提高产品的价值。

This research project has been conducted to utilize functional lactic acid bacteria for meat products to develop new functional foods. Of numerous lactic acid bacteria strains tested, Lactobacillus gasseri JCM1131 and Lactabacillus rhamnosus FERM P-15120 were retained for further studies. Although L. gasseri JCM1131 shows a potential for the development of healthy meat products, this strain was relatively sensitive to sodium chloride and sodium nitrite. Efforts were directed to generate mutants of JCM1131 resisting these substances. A mutant strain 1131-M8 demonstrated satisfactory growth in meat containing 3.3% sodium chloride and 200ppm sodium nitrite. On the other hand, L. rhamnosus FERM P-15120 demonstrated satisfactory growth in meats and gives desirable sensory properties to fermented sausages. Also, this strain generated antihypertensive activity in fermented pork homogenates. An ACE inhibitory peptide, which has antihypertensive activity, was purified from the homogenate. The structure of the peptide was identified as Val-Phe-Pro-Met-Asn-Pro-Pro-Lys. This peptide is a novel ACE inhibitory peptide. The homogenate fermented with L. rhamnosus FERM P-15120 also demonstrated anti-stress activity. Further studies are now in progress to identify the substance responsible for this activity. By using L. rhamnosus FERM P-15120 strain, properties having potential health benefits can be introduced into meat products, thus improving the value of the products.