从云南传统发酵食品乳饼中分离乳酸菌,以降解胆固醇及甘油三脂能力、耐酸耐胆盐能力、耐药性和抑菌能力为指标,筛选得到功能活性较好的菌株并进行鉴定;以DPPH自由基、ABTS自由基清除能力和铁还原能力为指标,比较其与4种商业化乳酸菌菌株的体外抗氧化能力。结果表明,分离得到的149株菌株中,菌株D16的体外降解胆固醇及甘油三酯的能力最强,降解率分别为62.22%和37.89%;菌株D16具有较强的耐酸耐胆盐能力,在pH 3.0的人工胃液中16 h存活率为87.29%,在胆盐质量浓度为1、3和5 g/L条件下16 h存活率分别为82.36%、81.41%及79.26%;菌株D16对大肠杆菌、金黄色葡萄球菌和铜绿假单胞杆菌有一定的抑制作用,抑制率分别为54.50%、48.82%和62.75%;且对青霉素、氨苄西林、丁胺卡那、庆大霉素、诺氟沙星和氯霉素6种抗生素均敏感;16S rDNA基因序列分析结果表明,菌株D16为植物乳杆菌(Lactobacillus plantarum);体外抗氧化实验结果表明,菌株D16的DPPH自由基清除能力、ABTS自由基清除能力均显著高于其他商业化乳酸菌(P＜0.05)。终上所述,云南乳饼中筛选得到的植物乳杆菌D16具有良好的功能活性,具有开发为益生性功能食品的潜力,该文可为我国乳酸菌资源和传统发酵食品的开发提供帮助。
This study aimed to screen the bioactivities of 149 strains isolated from the dairy cake, which is a traditional fermented food with a long history and high nutritional value in Yunnan province, China. By measuring the cholesterol-lowering, triglyceride decomposition, acid and bile salt resistance, drug resistance and bacteriostasis capacity, a strain of Lactobacillus Plantarum D16 was screened and identified by 16S rDNA. To evaluate the in vitro antioxidant activity, the DPPH and ABTS free radical scavenging capacities and iron-reducing capacity were compared between D16 and four commercial lactic acid bacteria. The results showed that D16 has favorable bioactivities such as strong Cholesterol-lowering ability (62.22%), triglyceride reduction ability (37.89%); high 16-hour survival rates in artificial gastric juice (87.29% at pH 3.0) and 16-hour survival rates in high bile salt medium (82.36%, 81.41%, and 79.26% at the bile salt concentration of 0.1%, 0.3%, and 0.5%, respectively); good bacteriostatic ability (54.50%, 48.82%, and 62.75% against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, respectively) and sensitive to drug (penicillin, ampicillin, butylamicana, gentamicin, norfloxacin, and chloramphenicol). Compared to other commercial strains, D16 possessed better DPPH and ABTS free radical scavenging capacities (P<0.05). These findings indicated the potential use of L. Plantarum D16 as starter strains for the development of probiotic food which is helpful in the development of traditional fermented microorganisms resources in China.
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