食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 77 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026448

研究报告

四株乳杆菌作为口腔益生菌的特性研究

  • 余意 ,
  • 王超越 ,
  • 吴正钧 ,
  • 张佳 ,
  • 吴天赐
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(光明乳业股份有限公司乳业生物技术国家重点实验室,上海乳业生物工程技术中心,上海,200436)
硕士研究生(吴正钧教授级高级工程师为通讯作者,E-mail:wuzhengjun@brightdairy.com)

收稿日期: 2020-12-21

  修回日期: 2020-12-30

  网络出版日期: 2021-08-23

基金资助

国家重点计划研发课题项目(2019YFF0217603);上海乳业生物工程技术研究中心项目(19DZ2281400)

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Potentials of Lactobacillus strains as oral probiotics candidates

  • YU Yi ,
  • WANG Chaoyue ,
  • WU Zhengjun ,
  • ZHANG Jia ,
  • WU Tianci
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(Research Institute,Bright Dairy and Food Co.Ltd.,Shanghai 200436,China)

Received date: 2020-12-21

  Revised date: 2020-12-30

  Online published: 2021-08-23

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摘要

以不同来源分离得到的4株乳杆菌为实验对象,通过体外试验,对其疏水作用、静电作用、聚集能力、耐溶菌酶能力、自身形成生物膜的能力和消除口腔致病菌变异链球菌(Streptococcus mutans)产生口腔生物膜的能力进行评价,发现4株乳杆菌都具有较高的自聚集能力(37.67%~60.89%)和S.mutans共聚的作用,其中Lacticaseibacillus rhamnosus B6、Limosilactobacillus fermentum B44、Lacticaseibacillus casei LC2W和Lactiplantiacillus plantarum ST-III共聚集能力分别可达到63.47%、46.42%、60.5%和61.51%;并且4株乳杆菌都具有一定的静电作用(≥15.86%)和疏水作用(≥77.24%),有利于在口腔内的黏附;都能耐受1 mg/mL的溶菌酶,具有较强的存活能力;相比于致病菌S.mutans,自身生物膜形成能力都较弱,不会促进口腔生物膜的形成;并且在与S.mutans共培养过程中,可以有效抑制S.mutans生物膜的形成,抑制率达到31.04%~54.28%。综合而言,4株乳杆菌都具备一定的预防龋病的潜力。

关键词： 乳杆菌; 变异链球菌; 龋齿; 生物膜; 胞外多糖

本文引用格式

余意 , 王超越 , 吴正钧 , 张佳 , 吴天赐 . 四株乳杆菌作为口腔益生菌的特性研究[J]. 食品与发酵工业, 2021 , 47(15) : 77 -83 . DOI: 10.13995/j.cnki.11-1802/ts.026448

Abstract

Four Lactobacillus strains were evaluated in vitro by demonstrate high hydrophobicity, electrostatic charge, tolerance to lysozyme and lower biofilm formation ability. The auto-aggregation ability of four tested Lacticaseibacillus rhamnosus B6, Limosilactobacillus fermentum B44, Lacticaseibacillus casei LC2W and Lactiplantiacillus plantarum ST-III were 37.67%-60.89%, while their co-aggregating with Streptococcus mutans, the predominant pathogen causing dental caries in oral cavity, reached 63.47%, 46.42%, 60.5% and 61.51%, respectively. When cocultured with S. mutans in BHI containing 3 g/L sucrose, they could reduce the formation of S. mutans biofilm by 31.04%-54.28%, which might be attributed to synergetic effect of organic acids as well as other antagonistic substances produced by Lactobacilli. In conclusion, four tested strains have potentials as oral probiotics candidates in preventing dental caries.

Key words： Lactobacillus; Streptococcus mutans; dental caries; biofilm; exopolysaccharides

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