樟芝深层发酵多糖促进乳酸菌生长及增殖

Polysaccharide from Antrodia cinnamomea in submerged fermentation promoting the growth and proliferation of Lactobacillus

目的 研究樟芝深层发酵胞内多糖(Antrodia cinnamomea intracellular polysaccharide, AIPS)及胞外多糖(Antrodia cinnamomea extracellular polysaccharide, AEPS)对乳酸菌体外发酵生长及增殖的影响。方法 采用水提醇沉法提取樟芝深层发酵AIPS及AEPS,采用96孔板法考察不同浓度AIPS及AEPS对4株乳酸菌生长或增殖的影响,采用平板菌落计数法考察AIPS及AEPS不同单糖组分对乳酸菌生长的影响。结果 AIPS对干酪乳杆菌LBC1-1菌株(LBC1-1)、植物乳杆菌LBP3-2菌株(LBP3-2)及鼠李糖乳杆菌LGG菌株(LGG)的生长均有明显促进作用,且主要表现为缩短迟滞期及增加最大生长量;AEPS对LBP3-2、LGG及鼠李糖乳杆菌LV-1菌株(LV-1)的生长有显著促进作用,且主要表现为提高最大生长速率及最大生长量;AIPS及AEPS促进乳酸菌生长不是因为提供了碳源营养物质,而是其中的某一种或几种多糖成分发挥了促进作用。结论 樟芝深层发酵多糖能显著促进乳酸生长和/或增殖,本研究为开发新型多功能益生元提供新思路及理论依据。

Objective To study the effects of Antrodia cinnamomea intracellular polysaccharide(AIPS) and Antrodia cinnamomea extracellular polysaccharide(AEPS) by submerged fermentation on the growth and proliferation of Lactobacillus in vitro. Methods The water extraction combined with alcohol precipitation method was used to extract the AIPS and AEPS;the 96-well plate method was used to investigate the effects of different concentrations of AIPS and AIPS on the growth and proliferation of 4 strains of Lactobacillus;the colony counting method was used to study the effects of different components of AIPS and AEPS on the growth of the Lactobacillus. Results The AIPS remarkably promoted the growth of Lactobacillus casei LBC1-1(LBC1-1), Lactobacillus plantarum LBP3-2(LBP3-2),and Lactobacillus rhamnosus LGG(LGG), and worked in the way of shortening the lag period and increasing the maximum biomass;AEPS also greatly promoted the growth of LBP3-2, LGG, and Lactobacillus rhamnosus LV-1(LV-1) and worked in the way of increasing the maximum growth rate and biomass;the promotion of AIPS and AEPS on the growth of Lactobacillu was not due to the provision of carbon source nutrients, but one or several polysaccharide components played the promoting role. Conclusion The polysaccharides from A. cinnamomea by submerged fermentation can dramatically promote the growth and/or proliferation of Lactobacillu. This study provides a new ideas and theoretical basis for the development of novel multifunctional prebiotics.