Utilization of functional lactic acid bacteria for meat products

本研究旨在利用功能性乳酸菌生产肉制品，开发新型功能食品。在供试的众多乳酸菌中，保留了两株乳酸菌：加瑟氏乳杆菌JCM1131和鼠李糖乳杆菌P-15120。虽然加瑟氏乳杆菌JCM1131具有开发保健肉制品的潜力，但该菌株对氯化钠和亚硝酸钠相对敏感。旨在产生能抵抗这些物质的JCM1131突变体。突变菌株1131-M8在含3.3%氯化钠和200ppm亚硝酸钠的肉中生长良好。另一方面，鼠李糖发酵剂P-15120在肉类中表现出令人满意的生长，并使发酵香肠具有良好的感官特性。此外，该菌株在发酵猪肉匀浆中具有抗高血压活性。从该匀浆中分离纯化出一种具有抗高血压活性的ACE抑制肽。其结构经鉴定为Val-Phe-Pro-Met-Asn-Pro-Pro-Lys。该肽是一种新型的血管紧张素转换酶抑制肽。鼠李糖发酵剂P-15120发酵的匀浆也具有抗应激活性。目前正在进行进一步研究，以确定对这一活动负有责任的物质。利用鼠李糖酵母菌P-15120菌株，可将具有潜在保健作用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.