食品与发酵工业 >

2022 , Vol. 48 >Issue 11: 87 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029647

研究报告

海洋源降解核苷乳酸菌的体外筛选、鉴定及其益生特性研究

  • 蚁硕钊 ,
  • 李啟彬 ,
  • 房志家 ,
  • 徐春厚 ,
  • 刘颖
展开
  • 1(广东海洋大学 食品科技学院,广东 湛江,524088)
    2(广东海洋大学 滨海农业学院,广东 湛江,524088)
第一作者:硕士研究生(刘颖教授为通信作者,E-mail:406662864@qq.com)

收稿日期: 2021-10-10

  修回日期: 2021-12-09

  网络出版日期: 2022-06-23

基金资助

广东省科技计划项目(2016A020222014,2017A030303079)

收起

In vitro screening, identification and probiotic characteristics of marine source lactic acid bacteria with purine nucleoside degrading ability

  • YI Shuozhao ,
  • LI Qibin ,
  • FANG Zhijia ,
  • XU Chunhou ,
  • LIU Ying
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Binhai Agricultural College, Guangdong Ocean University, Zhanjiang 524088, China)

Received date: 2021-10-10

  Revised date: 2021-12-09

  Online published: 2022-06-23

Fold

摘要

乳酸菌具有降解肠道中核苷的能力,已成为预防或辅助治疗高尿酸血症的有效方法。以肌苷、鸟苷、腺苷作为降解底物,采用HPLC法从海洋动物肠道中筛选降解核苷乳酸菌,并对降解菌株的益生特性进行研究。结果表明,在分离到的30株菌株中,菌株BX-59与2Y-15对3种核苷的降解能力最强,经鉴定为发酵粘液乳杆菌(Limosilactobacillus fermentum)。其特性实验表明,2株发酵粘液乳杆菌不具有溶血性,对抗生素无耐药性,同时对DPPH与·OH的清除率分别为61.05%、58.36%与57.84%、61.12%。2株菌在人工胃液与肠液中的存活率分别为98.7%、99.8%与80.0%、64.0%。菌株BX-59在人工饱腹肠液环境状态下,对肌苷、鸟苷、腺苷降解率为60.78%、51.34%、59.00%,而菌株2Y-15在人工饱腹肠液环境状态下,对肌苷、腺苷的降解率为100%,对鸟苷的降解率为98.60%。该研究为2株菌作为防治高尿酸血症微生态菌剂的开发与应用提供依据。

关键词： 高尿酸血症; 核苷; 乳酸菌; 降解率; 益生特性

本文引用格式

蚁硕钊 , 李啟彬 , 房志家 , 徐春厚 , 刘颖 . 海洋源降解核苷乳酸菌的体外筛选、鉴定及其益生特性研究[J]. 食品与发酵工业, 2022 , 48(11) : 87 -94 . DOI: 10.13995/j.cnki.11-1802/ts.029647

Abstract

Lactic acid bacteria can degrade nucleosides in the intestinal tract and have become an effective method to prevent or assist in the treatment of hyperuricemia. In this study, the nucleoside-degrading lactic acid bacteria were screened with inosine, guanosine, and adenosine as substrates, and the probiotic properties of the degrading strains were studied. The results showed that strain BX-59 and strain 2Y-15 had the strongest degrading ability and were identified as Limosilactobacillus fermentum. The characteristic experiment shows that the two L. fermentum were not hemolytic or resistant to the tested antibiotics. At the same time, the scavenging rates of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals were 61.05%, 58.36%, 57.84%, and 61.12%, respectively. The survival rate of the two strains in the artificial gastric and intestinal fluids were 98.7%, 99.8% and 80.0%, 64.0%, respectively. Under the influence of simulated intestinal fluid and nutrients, the strain BX-59 exhibited 60.78%, 51.34%, and 59.00% degradation of inosine, guanosine, and adenosine, respectively. While the strain 2Y-15 exhibited 100% degradation of inosine and adenosine, and 98.60% degradation of guanosine in the environment of artificial satiety intestinal fluid. This study provides the basis for the development and application of two strains regard as microecological agents for the prevention and treatment of hyperuricemia.

Key words： hyperuricemia; nucleoside; lactic acid bacteria; degradation rate; probiotic properties

参考文献

[1] AIHEMAITIJIANG S, ZHANG Y Q, ZHANG L, et al.The association between purine-rich food intake and hyperuricemia:A cross-sectional study in Chinese adult residents[J].Nutrients, 2020, 12(12):3835.
[2] 刘国信. 痛风患者降“酸”巧用组合拳[J].心血管病防治知识(科普版), 2018(16):16-18.
LIU G X.Gout patients reduce “acid” and skillfully use combination fist[J].Knowledge of cardiovascular disease prevention and treatment (Popular Science Edition), 2018(16):16-18.
[3] TOLEDO-IBELLES P, GUTIÉRREZ-VIDAL R, CALIXTO-TLACOMULCO S, et al.Hepatic accumulation of hypoxanthine:A link between hyperuricemia and nonalcoholic fatty liver disease[J].Archives of Medical Research, 2021, 52(7):692-702.
[4] ALBRECHT E, WALDENBERGER M, KRUMSIEK J, et al.Metabolite profiling reveals new insights into the regulation of serum urate in humans[J].Metabolomics:Official Journal of the Metabolomic Society, 2014, 10(1):141-151.
[5] LANASPA M A, ANDRES-HERNANDO A, KUWABARA M.Uric acid and hypertension[J].Hypertension Research, 2020, 43(8):832-834.
[6] CHOI H K, ATKINSON K, KARLSON E W, et al.Purine-rich foods, dairy and protein intake, and the risk of gout in men[J].The New England Journal of Medicine, 2004, 350(11):1 093-1 103.
[7] 杜伯雨, 李蓉.核酸的吸收与代谢[J].世界华人消化杂志, 2002,10(6):702-705.
DU B Y, LI R.Absorption and metabolism of nucleic acid[J].World Chinese Journal of Digestology, 2002, 10(6):702-705.
[8] LI S, YANG H, GUO Y, et al.Comparative efficacy and safety of urate-lowering therapy for the treatment of hyperuricemia:A systematic review and network meta-analysis[J].Scientific Reports, 2016, 6:33 082.
[9] CAMPOCHIARO C.Allopurinol-induced severe cutaneous adverse reactions[J].Annals of the Rheumatic Diseases, 2016, 75(4):e20.
[10] JAMES A, KE H M, YAO T, et al.The role of probiotics in purine metabolism, hyperuricemia and gout:Mechanisms and interventions[J].Food Reviews International.2021.DOI:10.1080/87559129.2021.1904412.
[11] KUO Y W, HSIEH S H, CHEN J F, et al.Lactobacillus reuteri TSR332 and Lactobacillus fermentum TSF331 stabilize serum uric acid levels and prevent hyperuricemia in rats[J].PeerJ, 2021, 9:e11209.
[12] 田珂雪, 陈雪洋.乳酸菌益生功能及其在食品中的应用综述[J].河南农业, 2020(27):43-45.
TIAN K X, CHEN X Y.Summary of the probiotic function of lactic acid bacteria and its application in food[J].Agriculture of Henan, 2020(27):43-45.
[13] YANG H T, XIU W J, LIU J K, et al.Gut microbiota characterization in patients with asymptomatic hyperuricemia:Probiotics increased[J].Bioengineered, 2021, 12(1):7 263-7 275.
[14] YAMANAKA H, TANIGUCHI A, TSUBOI H, et al.Hypouricaemic effects of yoghurt containing Lactobacillus gasseri PA-3 in patients with hyperuricaemia and/or gout:A randomised, double-blind, placebo-controlled study[J].Modern Rheumatology, 2019, 29(1):146-150.
[15] TSUBOI H, KANEKO N, SATOU A, et al.Lactic acid bacterium having effect of lowering blood uric acid level:US8389266[P].2013-03-05.
[16] XIAO Y X, ZHANG C X, ZENG X L, et al.Microecological treatment of hyperuricemia using Lactobacillus from pickles[J].BMC Microbiology, 2020, 20(1):195.
[17] TSUBOI H, KANEKO N, SATOU A, et al.Lactic acid bacteria having action of lowering blood uric acid level:US8541223[P].2013-09-24.
[18] 金方, 杨虹.降血尿酸益生菌株的筛选和降血尿酸机理的探索[J].微生物学通报, 2018, 45(8):1 757-1 769.
JIN F, YANG H.Isolation of hypouricemic probiotics and exploration their effects on hyperuricemic rats[J].Microbiology China, 2018, 45(8):1 757-1 769.
[19] LU Q F, HU H Q, MO J J, et al.Enhanced amplification of bacterial and fungal DNA using a new type of DNA polymerase[J].Australasian Plant Pathology, 2012, 41(6):661-663.
[20] EFSA Panel on Additives and Products or Substances used in Amimal Feed (FEEDAP).Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance[J].EFSA Journal, 2012, 10(6):2740.
[21] 张汝京, 胡亚凡, 海丹, 等.具有抑制肠道致病菌和黏附Caco-2细胞作用的益生性乳酸菌的筛选及鉴定[J].食品工业科技, 2019, 40(20):133-139; 153.
ZHANG R J, HU Y F, HAI D, et al.Screening and identification of probiotic Lactobacillus strains inhibiting intestinal pathogens and adhering to caco-2 cells[J].Science and Technology of Food Industry, 2019, 40(20):133-139; 153.
[22] 麻菊美, 赵伟睿, 胡升, 等.高效降解嘌呤核苷乳酸菌的筛选及特性研究[J].食品与生物技术学报, 2019, 38(4):8-14.
MA J M, ZHAO W R, HU S, et al.Isolation of a lactic acid bacterium with high ability of purine nucleoside-decomposing and evaluation of its probiotic properties[J].Journal of Food Science and Biotechnology, 2019, 38(4):8-14.
[23] 牛春华, 肖茹雪, 赵子健, 等.植物乳杆菌UA149的降尿酸作用[J].现代食品科技, 2020, 36(2):1-6; 217.
NIU C H, XIAO R X, ZHAO Z J, et al.Serum uric acid lowering effect of Lactobacillus plantarum UA149 on hyperuricemic rats[J].Modern Food Science and Technology, 2020, 36(2):1-6; 217.
[24] 陈沈梁, 张越恺, 李晨欣, 等.高效降解嘌呤核苷乳酸菌的筛选、鉴定及特性研究[J].发酵科技通讯, 2021, 50(1):44-49.
CHEN S L, ZHANG Y K, LI C X, et al.Screening, identification and characterisations of a lactic acid bacterium with high ability of purine nucleoside decomposing[J].Bulletin of Fermentation Science and Technology, 2021, 50(1):44-49.
[25] KANO H, YAMADA N, SAITO C, et al.Lactobacillus gasseri PA-3, but not L.gasseri OLL2996, reduces the absorption of purine nucleosides in rats[J].Nucleosides, Nucleotides & Nucleic Acids, 2018, 37(6):353-360.
[26] GANGULY N K, BHATTACHARYA S K, SESIKERAN B, et al.ICMR-DBT guidelines for evaluation of probiotics in food[J].The Indian Journal of Medical Research, 2011, 134:22-25.
[27] ARGYRI A A, ZOUMPOPOULOU G, KARATZAS K A G, et al.Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests[J].Food Microbiology, 2013, 33(2):282-291.
[28] GAD G F M, ABDEL-HAMID A M, FARAG Z S H.Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products[J].Brazilian Journal of Microbiology:Publication of the Brazilian Society for Microbiology, 2014, 45(1):25-33.
[29] THRELFALL E J, WARD L R, FROST J A, et al.The emergence and spread of antibiotic resistance in food-borne bacteria[J].International Journal of Food Microbiology, 2000, 62(1-2):1-5.
[30] 王梦姣, 李少英, 李淑芬, 等.马奶及其制品中肠球菌属乳酸菌的安全性评价[J].食品科学, 2014, 35(17):204-208.
WANG M J, LI S Y, LI S F, et al.Safety assessment of Enterococcus isolated from mare's milk and its products[J].Food Science, 2014, 35(17):204-208.
[31] LU W, XU Y, SHAO X, et al.Uric acid produces an inflammatory response through activation of NF-κB in the hypothalamus:Implications for the pathogenesis of metabolic disorders[J].Scientific Reports, 2015, 5:12144.
[32] XIE H, SUN J Q, CHEN Y Q, et al.EGCG attenuates uric acid-induced inflammatory and oxidative stress responses by medicating the NOTCH pathway[J].Oxidative Medicine and Cellular Longevity, 2015, 2015:214836.
[33] HSIEH M W, CHEN H Y, TSAI C C.Screening and evaluation of purine-nucleoside-degrading lactic acid bacteria isolated from winemaking byproducts in vitro and their uric acid-lowering effects in vivo[J].Fermentation, 2021, 7(2):74.
[34] 肖源勋, 张从新, 曾鲜丽, 等.益生菌对高尿酸血症肾功能损伤的疗效分析研究[J].中国全科医学, 2020, 23(11):1 376-1 382; 1 388.
XIAO Y X, ZHANG C X, ZENG X L, et al.Analysis of therapeutic effects of probiotics on renal injury induced by hyperuricemia[J].Chinese General Practice, 2020, 23(11):1 376-1 382; 1 388.
[35] CHOUDHARY J, DUBEY R C, SENGAR G, et al.Evaluation of probiotic potential and safety assessment of Lactobacillus pentosus MMP4 isolated from mare's lactation[J].Probiotics and Antimicrobial Proteins, 2019, 11(2):403-412.
[36] LI M, YANG D B, MEI L, et al.Screening and characterization of purine nucleoside degrading lactic acid bacteria isolated from Chinese sauerkraut and evaluation of the serum uric acid lowering effect in hyperuricemic rats[J].PLoS One, 2014, 9(9):e105577.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司