Characterization and Application of lactic acid bacterium producing amylase inhibitor to design of functional foods

产淀粉酶抑制剂乳酸菌的表征及其在功能食品设计中的应用

• 批准号: 22780066
• 负责人: ASO Yuji
• 金额: $ 2.66万
• 依托单位: Kyoto Institute of Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2010
• 资助国家: 日本
• 起止时间: 2010 至 2011
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-22780066/
• 关键词: 乳酸菌; 機能性食品; アミラーゼ; 糖尿病; 阻害剤

Lactic acid bacterium KY5-4 producing amylase inhibitor was identified as Weissella sp. The KY5-4 strain showed the highest inhibitory activity(22. 5%) after 14 h cultivation at 37℃. The strain was found to be an useful bacterium for probiotics, and its inhibitor displayed heat-and acid-tolerance. Furthermore, the inhibitory activity was increased after Turnip pickle was fermented by using KY5-4 strain.

乳酸菌KY 5 -4产淀粉酶抑制剂，经鉴定为魏氏菌属（Weissella sp.）。5%）。该菌株是一株有益的益生菌，其抑制剂具有耐热和耐酸的特性。KY 5 -4菌株发酵芜菁泡菜后，抑菌活性增强。

项目成果

アミラーゼ阻害活性を有する乳酸菌の分離と機能解析

具有淀粉酶抑制活性的乳酸菌的分离及功能分析

• 发表时间: 2010
• 作者: 麻生祐司