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当前位置: 首页 > 文章 > 东北传统发酵食品中降胆固醇乳酸菌的筛选及其降解机制 食品科学 2019 (22) 199-206
Position: Home > Articles > Screening of Lactic Acid Bacterial Isolates from Traditional Fermented Foods in Northeast China for Cholesterol-Lowering Property and Mechanism of Action Analysis FOOD SCIENCE 2019 (22) 199-206

东北传统发酵食品中降胆固醇乳酸菌的筛选及其降解机制

作  者：
任大勇;曲天铭;杨柳;安彬;王国超;冯时蓉
单  位：
吉林农业大学食品科学与工程学院
关键词：
降胆固醇;乳酸菌;筛选;胆汁盐水解酶;降解机制
摘  要：
从中国东北传统发酵食品黏面子、辣白菜、辣酱中筛选具有高效降解胆固醇作用的乳酸菌,并探讨其主要的降解机制。采用体外实验筛选出高效降胆固醇的乳酸菌菌株,进一步研究了其降胆固醇的作用机制,包括细胞膜的吸附、胆汁盐水解酶基因表达及酶活性、胆汁酸共沉淀胆固醇以及抑制胆固醇胶束形成等。筛选得到6株高胆固醇清除能力的菌株C1、C2、H6、H9、L22和L30,清除率均在85%以上。受试菌株均可以通过膜吸附、共沉淀、胆汁盐水解酶作用和抑制胆固醇胶束等机制发挥作用,其中以胆汁盐水解酶的作用为主要机制。
译  名：
Screening of Lactic Acid Bacterial Isolates from Traditional Fermented Foods in Northeast China for Cholesterol-Lowering Property and Mechanism of Action Analysis
作  者：
REN Dayong;QU Tianming;YANG Liu;AN Bin;WANG Guochao;FENG Shirong;College of Food Science and Engineering, Jilin Agricultural University;
关键词：
cholesterol degradation;;lactic acid bacteria;;screening;;bile salt hydrolase;;degradation mechanism
摘  要：
Lactic acid bacterial isolates derived from three traditional fermented foods in Northeast China, known as NianMianZi, spicy cabbage and chilli sauce were screened for cholesterol-lowering property, and the cholesterollowering mechanism was interpreted from the aspects of cell membrane adsorption, bile salt hydrolase gene expression and enzymatic activity, bile acid co-precipitation of cholesterol, cholesterol-inhibiting micelles. Strains C1, C2, H6, H9, L22 and L30 were found to have high cholesterol scavenging ability and their clearance rates were all above 85%. All the strains could effectively exert their cholesterol-lowering effects through bile salt hydrolase as well as membrane adsorption, coprecipitation, and inhibition of cholesterol micelles.

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