Akkermansia muciniphila利用脱脂乳培养基保持其生物活性的研究

Akkermansia Muciniphila Uses Skim Milk Medium to Maintain Its Biological Activity

Akkermansia muciniphila(简称AKK)是一种潜在的益生菌,已成为健康肠道的标记物,对肠道微生态具有积极作用,但其严格厌氧、营养需求高的生长特性导致AKK在应用上受到了阻碍。通过检测AKK在不同比例牛乳基质中厌氧培养24 h后的活菌数、pH值、乳液稳定性、蛋白酶活力、可溶性蛋白、琼脂糖凝胶电泳等指标,发现AKK能在纯乳基质中保持一定活性,且50%脱脂乳与50%BHI培养液混合能促进AKK活菌的生长,降低基质的p H值和可溶性蛋白质的含量,并提高菌蛋白酶活力及促进蛋白的水解。综上,AKK在牛乳基质中具有发酵特性,且能利用乳源基质来提高其生物活性。这提示着AKK作为二代益生菌,具有在食品中应用的无限潜能,其发酵特性将会为未来的AKK发酵食品提供理论基础。

Akkermansia muciniphila(AKK) is a potential probiotic that has become a marker of a healthy intestines and has a positive effect on the intestinal microecology.But it’s strictly anaerobic and high nutrient-demanding growth characteristics have led to some hindrance in the application of AKK.In this paper,by measuring the number of viable bacteria,pH,emulsion stability,protease activity,soluble protein,and agarose gel electrophoresis of AKK after 24 h of anaerobic culture in different ratios of milk substrates,it found that AKK could maintain biological activity in skim milk medium,and the mixture of 50% skim milk and 50% BHI cultures could promote the growth of live AKK bacteria,reduce the pH and soluble protein of the substrates and promote the hydrolysis of the protein.In conclusion,AKK has fermentation characteristics in milk substrates and can use dairy substrates to enhance its biological activity.This indicates that AKK,as a second-generation probiotic,has a huge potential for food applications and its fermentation properties will provide the theoretical basis for future AKK fermented foods.