酸菜中降胆固醇功能植物乳杆菌的体外筛选

In Vitro Cholesterol-Lowering Activity of Potential Probiotic Lactobacillus Plantarum Isolated from Chinese Sauerkraut

以分离自东北家庭自制酸菜中的9株植物乳杆菌为研究对象,采用邻苯二甲醛法筛选具有降胆固醇功能的乳杆菌,并通过耐酸、耐胆盐及抗生素敏感性实验,分析菌株的益生特性。结果表明,多株植物乳杆菌具有良好的降胆固醇功能,其中菌株S56的脱除胆固醇的量最高,达到22.40μg/mL。实验菌株均能耐受pH 3.0的酸度和10 g/L的牛胆盐。其中菌株S2-6、S2-5、S4-1和S56在pH 2.0的环境中能保持生长1 h,具有较强的耐酸性。

Nine Lactobacillus plantarum strains were isolated from the Northeast homemade sauerkraut and exhibited high cholesterol-lowering ability.By acid and bile tolerance and antimicrobial susceptibility testing,these strains were studied for their potenticl probiotic.The results showed good cholesterol-lowering ability with S56 giving the highest of cholesterol removal at 22.40μg/mL.All the strains could tolerate pH 3.0 and 10 g / L of bovine bile salt.Strains S2-6,S2-5,S4-1 and S56 maintained the growth for 1h at pH 2.0.