抑制幽门螺杆菌乳酸菌的筛选及抑菌物质的特性研究

Screening of Lactic Acid Bacteria Inhibiting Helicobacter Pylori and Study on the Characteristics of Antibacterial Substances

为获得能够抑制幽门螺杆菌的乳酸菌,文章从泡菜中筛选得到10株乳酸菌,并运用牛津杯法分别对这10株乳酸菌开展抑制幽门螺杆菌的试验。其中,有3株乳酸菌具有抑菌活性,分别为PW-2、PW-5和PW-7,且菌株PW-2的抑菌直径最大。通过观察菌株形态特征,并与16S rDNA基因序列进行比对分析,确定该菌株为植物乳杆菌。对该菌中的抑菌活性物质进行研究后发现,排除乳酸和H2O_(2)后,其仍具有抑菌活性。同时,蛋白酶敏感试验表明,该菌株发酵液中的抑菌物质是蛋白质或多肽。此外,菌株PW-2中的抑菌物质在酸性条件下的抑菌活性较强,且具有一定的温度稳定性。

In order to obtain lactic acid bacteria that can inhibit Helicobacter pylori,this study has screened 10 strains of lactic acid bacteria from pickled vegetables and conducted experiments on inhibition of Helicobacter pylori using the Oxford Cup method on these 10 strains.The results show that three of these 10 strains,PW-2,PW-5,and PW-7,have antibacterial activity against Helicobacter pylori.The PW-2 strain has the largest antibacterial diameter.This strain has been identified as Lactobacillus plantarum through morphological characteristics and 16S rDNA gene sequence alignment analysis.Further research has been conducted on the antibacterial active substances of this strain,and after excluding lactic acid and H2O_(2),it still shows antibacterial activity.Then,the subsequent protease sensitivity test shows that the antibacterial substances in the fermentation broth of the strain are proteins or peptides.In addition,the antibacterial substances of strain PW-2 exhibit strong antibacterial activity under acidic conditions and have the certain temperature stability.