| 酸菜来源植物乳杆菌耐受性和吸收胆固醇能力 |
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| 引用本文： | 于志会,李常营.酸菜来源植物乳杆菌耐受性和吸收胆固醇能力[J].吉林农业科技学院学报,2011(2):4-6,10. |
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| 作者姓名： | 于志会 李常营 |
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| 作者单位： | 吉林农业科技学院植物科学学院;吉林大学生物与农业工程学院;长春工业大学化学与生命科学学院; |
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| 基金项目： | 国家自然科学基金项目(30670057) |
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| 摘 要： | 酸菜是东北地区一种传统的发酵食品,因其独特的口感深受人们的喜爱。酸菜中的乳酸菌对其品质具有重要影响。本研究从酸菜中分离筛选2株菌,经API50CH初步鉴定为植物乳杆菌,并对2株菌的耐人工胃胰液能力、耐胆盐特性、胆固醇吸收能力进行研究。结果表明,2株植物乳酸杆菌都能够耐受pH3.0的人工胃液（3h活菌数为4.16、4.49 logcfu/mL）、pH8.0的人工胰液和10g/L胆盐（4h活菌数为6.97、.1 log cfu/mL）。该菌具有良好的降胆固醇活性,3g/L胆盐浓度下胆固醇的去除量最高。本实验的研究结果为功能性益生菌的筛选和应用奠定了基础。
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| 关 键 词： | 植物乳杆菌 耐受性 胆固醇降解 酸菜来源 |
Studies on the Tolerance and in Vitro Cholesterol Assimilation by Lactobacillus plantarum Isolated from Chinese Sauerkraut |
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| YU Zhihui.,LI Changying.Studies on the Tolerance and in Vitro Cholesterol Assimilation by Lactobacillus plantarum Isolated from Chinese Sauerkraut[J].Journal Of Jilin Agricultural Science And Technology College,2011(2):4-6,10. |
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| Authors: | YU Zhihui LI Changying |
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| Institution: | YU Zhihui1.3,LI Changying2(1.Jilin Agriculture Science and Technology University School of Plant Science,Jilin 132011,2.Changchun University of Technology School of Chemistry and Life Science,Changchun 130012,3.Jilin University School of Biological and Agricultural Engineering,Changchun 130118) |
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| Abstract: | Sauerkraut is one of the popular fermented vegetable foods for its particular flavor in the northeast regions.The Lactobacilli play an important role in the fermentation of sauerkraut.In this article,two strains isolated from northeast sauerkraut were identified as Lactobacillus plantarum and their resistance to simulated gastric and small intestinal,bile salt and cholesterol assimilation ability were also analyzed.The results showed that the two strains could survive in the medium at pH3.0 or containing 10... |
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| Keywords: | Lactobacillus plantarum tolerance cholesterol assimilation Chinese sauerkraut |
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