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Position: Home > Articles > Cholesterol-degrading Activity of Lactobacillus casei Isolated from Tibet Koumiss FOOD SCIENCE 2003,24 (10) 142-145

西藏干酪乳酸菌降胆固醇特性研究

作  者:
肖琳琳;董明盛
单  位:
南京农业大学食品科技学院
关键词:
西藏灵菇;干酪乳杆菌;降胆固醇;高脂血症
摘  要:
从西藏传统发酵乳(西藏灵菇)中分离筛选到1株高效降胆固醇乳酸菌KM-16。应用VITEK-32全自动微生物分析系统鉴定该菌为干酪乳杆菌(Lactobacillus casei)。在液体培养基中KM-16乳酸菌对降胆固醇达51.8%。用KM-166灌胃高脂血症模型小鼠研究其对血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白(HDL-C)的影响。结果表明灌胃14d后,实验组小鼠血清中TC、TG浓度较对照组显著降低(p<0.01),同时HDL-C浓度有所增加,动脉硬化指数(AI)低于对照的水平。
译  名:
Cholesterol-degrading Activity of Lactobacillus casei Isolated from Tibet Koumiss
作  者:
Xiao Linlin et al
关键词:
tibet koumiss;lactobacillus casei;cholesterol degradation;hyperlipidemia
摘  要:
Cholesterol-degrading strains KM-16 was isolated from Tibet traditional koumiss.Using VITEK-32 AutomaticMicrobe Analytic Systems,the isolate was identified as lactobacillus casei.In MRS medium,KM-16 strain showed 51.8% ofcholesterol was degraded.The cholesterol-degrading activities of the strains were mainly due to their bile salt coprecipitionactivity and the cholesterol asimilation.The effects of KM-16 on the total serum cholesterol(TC),triglycerids(TG) and high densitycholesterol(HDL-C)were investigated in artificially-induced hyperlipemial mice.The results showed that the mean values for TCand TG concentrations decreased significantly after feeding 14d while HDL-C in serum increased at the same time.

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