海藻糖对乳酸菌保护机制的研究进展

海藻糖是一种广泛存在于生物体中的非还原性二糖，具有独特的生物学特性，在医药、农业和食品等领域对细胞和生物分子都起到重要的保护作用。乳酸菌作为食品发酵工业中的重要微生物，近年来逐渐成为研究热点。为了进一步探究海藻糖对于乳酸菌的保护机制，本文综述国内外学者关于海藻糖对生物分子的保护机理及其在保护乳酸菌抵御环境胁迫中的应用。海藻糖对生物分子的保护机理存在4 种假说：“水替代”假说、“玻璃态”假说、优先排阻学说和分子间协同作用学说；海藻糖能够对乳酸菌在脱水胁迫、高温胁迫、冷冻胁迫及氧化胁迫等恶劣环境下起到一定的保护作用。本文为今后将海藻糖作为保护剂，提高乳酸菌对不利环境的抗性提供了理论依据。

Progress in Research on the Protective Mechanism of Trehalose on Lactic Acid Bacteria

Trehalose is a non-reducing disaccharide widely present in organisms. It has unique biological characteristics and plays an important role in protecting cells and biomolecules in many fields such as medicine, agriculture and food. In recent years, as an important microorganism in the food fermentation industry, lactic acid bacteria (LAB) have gradually become a research hotspot. In order to drive further research on the protective mechanism of trehalose on LAB, this article reviews recent studies on the protective mechanism of trehalose on biomolecules and its application in protecting LAB from environmental stress. Four hypotheses explaining the protection mechanism of trehalose on biomolecules have been proposed: water substitution, glass state, priority exclusion and intermolecular synergism. Trehalose can protect LAB from harsh environments such as dehydration stress, high temperature stress, freezing stress and oxidative stress. This article will provide a theoretical basis for applying trehalose as a protective agent to improve the resistance of LAB to adverse environments.