食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 134 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037378

研究报告

茯苓多糖组分对复合乳酸菌的冻干保护作用及机理

  • 张喜贺 ,
  • 李淑娅 ,
  • 宋新玲 ,
  • 陈伟
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  • 1(山东农业大学 食品科学与工程学院,山东 泰安,271018)
    2(山东大学第二医院,山东 济南,250033)
第一作者：硕士研究生(陈伟教授和宋新玲助理研究员为共同通信作者,E-mail:chenwei@sdau.edu.cn;202262019199@email.sdu.edu.cn)

收稿日期: 2023-09-14

  修回日期: 2023-10-23

  网络出版日期: 2024-10-14

基金资助

山东省重点研发计划(2021TZXD007)

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Freeze-drying protective effect and mechanism of component from Poria cocos polysaccharide on compound lactic acid bacteria

  • ZHANG Xihe ,
  • LI Shuya ,
  • SONG Xinling ,
  • CHEN Wei
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China)
    2(The Second Hospital of Shandong University, Jinan 250033, China)

Received date: 2023-09-14

  Revised date: 2023-10-23

  Online published: 2024-10-14

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摘要

为探究茯苓多糖(Poria cocos polysaccharide, PCP)组分对复合乳酸菌冷冻干燥的保护效果,制备茯苓多糖纯化组分,并对其结构进行表征,研究其对复合乳酸菌冷冻干燥的保护效果及作用机理。结果表明,茯苓多糖经分离纯化后得到总糖含量为(96.21±0.39)%的PCP-1,PCP-1的重均分子质量为11 732 Da;主要由葡萄糖和葡萄糖醛酸组成,其摩尔比为0.989∶0.011;PCP-1中存在羟基,同时含有α-糖苷键和β-糖苷键。在基础保护剂中添加PCP-1相较于添加PCP使复合乳酸菌的冻干存活率增加了11.29%。通过扫描电镜观察到添加PCP-1的乳酸菌粉表面更加致密;添加PCP-1后复合乳酸菌的Na+-K+-ATP酶和乳酸脱氢酶的活力比起添加PCP得到显著增强,分别增加了0.66、1.46 U/mg prot;经过碘化丙啶和二乙酸荧光素双重染色后观察到添加PCP-1的复合乳酸菌的细胞膜完整性得到更好的保持。PCP-1可能是通过羟基的存在形成氢键来降低复合乳酸菌的冻干损伤,提高复合乳酸菌的冻干存活率。

关键词： 茯苓多糖组分; 复合乳酸菌; 冷冻干燥

本文引用格式

张喜贺 , 李淑娅 , 宋新玲 , 陈伟 . 茯苓多糖组分对复合乳酸菌的冻干保护作用及机理[J]. 食品与发酵工业, 2024 , 50(18) : 134 -140 . DOI: 10.13995/j.cnki.11-1802/ts.037378

Abstract

To explore the protective effect of component from Poria cocos polysaccharide (PCP) on freeze-drying of compound lactic acid bacteria, purified component from Poria cocos polysaccharide was prepared successfully and its structure was characterized, studying its protective effect and mechanism on freeze-drying of compound lactic acid bacteria.Results showed that PCP-1 with total sugar content of (96.21±0.39)% was obtained after isolation and purification, and the weight average molecular weight of PCP-1 was 11 732 Da.PCP-1 is mainly composed of glucose and glucuronic acid, with the molar ratio of 0.989∶0.011.Moreover, there are hydroxyl groups and both α and β glycosidic bonds in PCP-1.Adding PCP-1 into the basic protective agent increased the freeze-dried survival rate of compound lactic acid bacteria by 11.29% when compared with PCP.The surface of lactic acid bacteria powder with PCP-1 was denser by observed with scanning electron microscope.Furthermore, the activities of Na+-K+-ATPase and lactate dehydrogenase of compound lactic acid bacteria were significantly enhanced by adding PCP-1 to the basic protective agent, which increased by 0.66 U/mg prot and 1.46 U/mg prot, respectively.The cell membrane integrity of the compound lactic acid bacteria added with PCP-1 was better maintained after double staining with propidium iodide and fluorescein diacetate.In conclusion, PCP-1 may reduce the freeze-drying damage of compound lactic acid bacteria by forming hydrogen bonds through the existence of hydroxyl groups, and improve the freeze-drying survival rate of compound lactic acid bacteria.

Key words： component from Poria cocos polysaccharide; compound lactic acid bacteria; freeze-drying

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