分离自酸菜汁的乳酸乳球菌体外去除胆固醇特性

Study on Characteristic of Reducing Cholesterol in Vitro by Lactococcus lactis Isolated from Sauerkraut Juice

将从自然发酵的酸菜汁中分离鉴定的乳酸乳球菌（Lactococcus lactis）接种于高胆固醇培养液MRSO-CHOL中,分别改变菌的培养时间和接种量以及培养基中胆盐质量浓度和胆盐种类,发现乳酸乳球菌对培养液中胆固醇的体外去除率在72 h前随时间的增加而提高,72～96 h基本维持稳定,96 h后下降;随着接种量的增加,胆固醇的去除率增加;培养液不含胆盐时,乳酸乳球菌的胆固醇去除率很低,仅为4.51%。胆盐质量浓度为0～0.3 mg/mL时,随着胆盐质量浓度的升高,胆固醇的去除率也逐渐升高。胆盐质量浓度高于0.3 mg/mL时,胆固醇去除率下降;牛磺胆酸钠对胆固醇的去除效果最佳。

The effect of culture conditions on the cholesterol removal rate by Lactococcus lactis was carefully investigated in this study. The cholesterol removal rate was increased with the increasing of culture time during 0 - 72 h then kept constant level at 72 - 96 h, but declined decreased after 96 h. Also, the inoculation amount exhibited stimulation on the cholesterol removal rate. Without cholate presents in culture medium, the cholesterol removal rate reached at the lowest value （4. 51%）, when 0. 1 to 0. 3 mg/mL cholate was feed to the media, the cholesterol removal rate was increasing. The rate of removal cholesterol declined when more 0.3 mg/mL cholate supplemented to the media. Furthermore, sodium taurocholate demonstrated the highest cholesterol removal effect.