文献类型：期刊文献

中文题名：酸菜汁中降胆固醇乳酸菌的分离鉴定

英文题名：Isolation and Identification of Cholesterol-degrading Lactic Acid Bacteria from Sauerkraut Juice

作者：尹军霞[1];沈国娟[1];沈蓉[1];邵敏贞[1];张婷婷[1];方莹[1]

机构：[1]绍兴文理学院生命科学学院

年份：2008

卷号：8

期号：2

起止页码：47

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：CSTPCD、、Scopus、CSCD_E2011_2012、CSCD

基金：绍兴市重点科技项目(No200511001)

语种：中文

中文关键词：乳酸菌;胆固醇;胆汁盐;耐酸性能

外文关键词：Lactic acid bacteria Cholesterol Bile salts Acid-resistance

中文摘要：目的:为开发降血脂和预防心血管疾病的保健食品,从自然发酵的酸菜中筛选安全、高效的降胆固醇的乳酸菌,并进行鉴定。方法:用乳酸菌分离培养基从自然发酵的酸菜汁中分离、筛选乳酸菌;选取体外降胆固醇能力最强的菌株做耐酸及耐胆汁盐试验,并用其灌胃高脂模型大鼠,研究其对大鼠血清总胆固醇(TC)、血清甘油三酯(TG)、血清高密度脂蛋白(HDL-C)以及体重和肝、肾、脾质量的影响;用VITEK32全自动微生物鉴定系统对其进行鉴定。结果:筛选出11株乳酸菌,其中,菌株2体外降胆固醇能力最强,达47.58%,并具有较强的耐酸、耐胆汁盐能力;能降低高血脂肥胖大鼠体重、血清总胆固醇、血清甘油三酯和脂肪在大鼠肝脏内的存积量,提高大鼠血清高密度脂蛋白,对大鼠没有明显毒副作用;菌株2被鉴定为乳酸乳球菌(Lactococcus lactis)。结论:从自然发酵的酸菜中分离的乳酸乳球菌可用于开发安全、高效的降血脂和预防心血管疾病的保健食品。

外文摘要：Objective： Highly efficient and safe cholesterol-degrading lactic acid bacteria were separated and screened from natural fermentation sauerkraut juice, to exploit the health food which is highly efficient and safe in cholesterol-degrading and prevention of cardiovascular diseases. Methods： Adopting isolation medium of lactic acid bacteria, lactic acid bacteria were isolated and screened. The strain which the most efficient in cholesterol-degrading testing in vitro was screened to do the further trial, including bile salts-resistance, acid-resistance and its effect on the serum total cholesterol （TC）, triglycerids （TG）, high-density lipoprotein cholesterol （HDL-C）, body and viscera weight of rats after it was feeded to artificially-induced hyperlipemial rats. The strain was identified using VITEK-32 Automatic Microbe Analytic Systems. Results： 11 strains of lactic acid bacteria were isolated and screened. Strain 2 was the most efficient in cholesterol-degrading in vitro. It could tolerate bile salts and acid. It could degrade the rats＇ body weight, the serum total cholesterol （TC）, triglycerids （TG） and the fat in the liver of rats, raise the serum high-density lipoprotein cholesterol （HDL-C） . Strain 2 haven＇t obvious toxic and side effect on rats. Strain 2 was identified as Lactococcus lactis. Conclusions： The strain of Lactococcus lactis from natural fermentation sauerkraut juice is fit to exploiting the health food which is highly efficient and safe in cholesterol-degrading and prevention of cardiovascular diseases.