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当前位置: 首页 > 文章 > 乳酸菌降解草酸盐活性及机制研究进展 食品科学 2018 (3) 324-329
Position: Home > Articles > Advances in Understanding Oxalate-Degrading Activity of Lactic Acid Bacteria and Underlying Mechanism FOOD SCIENCE 2018 (3) 324-329

乳酸菌降解草酸盐活性及机制研究进展

作  者：
国立东;王丽群;于纯淼;刘晓艳;焦月华;韩华
单  位：
黑龙江省农业科学院食品加工研究所;黑龙江中医药大学药物安全评价中心;黑龙江中医药大学药学院
关键词：
肠道菌群;乳酸菌;高草酸尿症;降解草酸盐活性;机制
摘  要：
高草酸尿症是人体尿液中含有高浓度草酸盐的慢性疾病,肾脏积聚过量草酸盐会导致形成肾结石,而这与肠道菌群密切相关。乳酸菌因其具有降解草酸盐活性,可以改善机体尿草酸水平,抑制肾结石的形成,从而备受关注。具有降解草酸盐活性的乳酸菌主要集中在乳杆菌属、双歧杆菌属和肠球菌属,其对草酸盐的降解机制可能是通过透性酶将草酸盐从胞外转运到胞内,再通过甲酰辅酶A转移酶将草酸盐转化为草酰辅酶A,然后草酰辅酶A脱羧酶将草酰辅酶A脱羧形成甲酸盐和CO2,进而完成对草酸盐的降解作用。本文综述了乳酸菌的草酸盐降解活性及其作用机制,旨在为乳酸菌产品的开发提供参考。
译  名：
Advances in Understanding Oxalate-Degrading Activity of Lactic Acid Bacteria and Underlying Mechanism
作  者：
GUO Lidong;WANG Liqun;YU Chunmiao;LIU Xiaoyan;JIAO Yuehua;HAN Hua;College of Pharmacy, Heilongjiang University of Chinese Medicine;Food Processing Institute, Heilongjiang Academy of Agricultural Sciences;Center of Drug Safety Evaluation, Heilongjiang University of Chinese Medicine;
关键词：
gut microbiome;;lactic acid bacteria;;hyperoxaluria;;oxalate-degrading activity;;mechanism
摘  要：
Hyperoxaluria is a chronic disease that is characterized by extremely high levels of urinary oxalate, which can lead to urolithiasis. Urolithiasis is closely associated with the gut microbiome. More recently, particular attention has been paid to lactic acid bacteria for their potential to degrade oxalate, improve urinary oxalate excretion and inhibit stone formation. Strains of lactic acid bacteria with oxalate-degrading activity mainly belong to the genera lactobacillus, Bifidobacterium, and Enterococcus. The degradation of oxalate by lactic acid bacteria may be achieved through a mechanism involving the transportation of oxalate by permease into the cells where it is converted into oxalyl-Co A by formyl-Co A transferase and further into formate and carbon dioxide by oxalyl-Co A decarboxylase. The purpose of this paper is to provide a comprehensive overview on the oxalate-degrading activity of lactic acid bacteria and the underlying mechanism, aiming to provide a useful guidance for the development of fermented products containing lactic acid bacteria.

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