Utilization of functional lactic acid bacteria for meat products

本研究旨在利用肉制品用功能性乳酸菌开发新的功能性食品。在测试的众多乳酸菌菌株中，加氏乳杆菌JCM 1131和鼠李糖乳杆菌FERM P-15120被保留用于进一步研究。虽然L. Gasseri JCM 1131具有开发保健肉制品的潜力，该菌株对氯化钠和亚硝酸钠相对敏感。致力于产生耐受这些物质的JCM 1131的突变体。突变株1131-M8在含3.3%氯化钠和200 ppm亚硝酸钠的肉中表现出良好的生长。另一方面，L.鼠李糖酵母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。从匀浆中纯化出具有抗高血压活性的ACE抑制肽。该肽的结构经鉴定为Val-Phe-Pro-Met-Asn-Pro-Pro-Lys。该肽是一种新的ACE抑制肽。采用L.鼠李糖FERM P-15120也显示出抗应激活性。目前正在进行进一步的研究，以确定引起这一活动的物质。利用L.鼠李糖酵母FERM P-15120菌株，具有潜在健康益处的特性可以引入到肉制品中，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.