一株传统发酵食品来源乳杆菌的分离鉴定及辅助降血糖作用评价

Isolation and Identification of a Lactobacillus Strain from Traditional Fermented Food and Evaluation of Its Auxiliary Hypoglycemic Effect

采用API 50 CHL鉴定系统和16S rDNA序列比对方法鉴定菌株。利用高脂饲料结合链脲佐菌素建立小鼠糖尿病模型,通过测定小鼠空腹血糖值、血脂、抗氧化指标、胰岛素等指标,评价菌株CH126的辅助降血糖作用。结果表明:综合API 50 CHL和16S rDNA序列分析结果鉴定菌株CH126为植物乳杆菌(Lactobacillus plantarum)。Ⅱ型糖尿病小鼠灌胃植物乳杆菌CH126后,与模型组相比,CH126组能显著降低小鼠的空腹血糖值、血脂水平,抑制氧化应激损伤,改善肠道屏障功能,提高胰岛素水平。综合以上数据表明植物乳杆菌CH126是具有辅助降血糖功能的益生菌。

API 50 CHL identification system and 16 S rDNA sequence alignment method were used to identify the strain. The model of diabetes mellitus in mice was established by high fat diet combined with streptozotocin. The auxiliary hypoglycemic effect of strain CH126 was evaluated by measuring fasting blood glucose, blood lipid, antioxidant index and insulin. The results showed that: the strain CH126 was identified as Lactobacillus plantarum by combining API 50 CHL and 16 S rDNA sequence analysis. Compared with model group, L. plantarum CH126 could significantly reduce fasting blood glucose and blood lipid levels, inhibit oxidative stress injury, improve intestinal barrier function, and increase insulin level. The above data indicate that L. plantarum CH126 is a probiotic with the function of reducing blood sugar.