食品与发酵工业 >

2024 , Vol. 50 >Issue 20: 57 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038368

研究报告

市售益生菌剂产品活性检测及其模拟胃消化耐受性

  • 滕堃如 ,
  • 李斌 ,
  • 陈红贺 ,
  • 陈楠楠 ,
  • 曹梦思 ,
  • 彭雪菲 ,
  • 刘明 ,
  • 郭新光
展开
  • (中国食品发酵工业研究院,北京,100015)
第一作者:硕士研究生(刘明正高级工程师为通信作者,E-mail:lm_bob@126.com)

收稿日期: 2023-12-25

  修回日期: 2024-01-30

  网络出版日期: 2024-11-01

基金资助

“十三五”国家重点研发计划重点专项(2019YFC1605203)

收起

Viability and simulated gastric digestion tolerance of commercial probiotic products

  • TENG Kunru ,
  • LI Bin ,
  • CHEN Honghe ,
  • CHEN Nannan ,
  • CAO Mengsi ,
  • PENG Xuefei ,
  • LIU Ming ,
  • GUO Xinguang
Expand
  • (China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)

Received date: 2023-12-25

  Revised date: 2024-01-30

  Online published: 2024-11-01

Fold

摘要

以足够数量的活菌到达肠道等作用部位是益生菌发挥有益功效的前提,因此活菌数量和消化道耐受性是评价益生菌产品的2个重要指标。该研究的主要目的是评价市售益生菌剂产品的初始活性及胃消化耐受性,同时探究胃消化过程中不同生理因素对菌株活性的影响。首先使用流式细胞术测定样品的总菌和活菌含量,其次对样品进行不同条件的模拟消化实验,测定样品活菌总数并计算存活率。结果表明,15种样品的活菌含量均与标识值存在差异,但所有产品均符合国际及国内标准;模拟胃消化实验中胃液pH值为影响菌剂活性的主要因素,模拟消化转速和胃蛋白酶浓度为次要因素。相同的模拟胃消化实验中,不同产品的耐受性存在明显区别。该研究为制定相关标准及规范市场环境提供依据,对于消费者选择产品和生产者提升产品质量具有重要的指导意义。

关键词： 市售益生菌剂; 活菌数量; 存活率; 胃消化生理因素; 模拟胃消化耐受性

本文引用格式

滕堃如 , 李斌 , 陈红贺 , 陈楠楠 , 曹梦思 , 彭雪菲 , 刘明 , 郭新光 . 市售益生菌剂产品活性检测及其模拟胃消化耐受性[J]. 食品与发酵工业, 2024 , 50(20) : 57 -63 . DOI: 10.13995/j.cnki.11-1802/ts.038368

Abstract

One prerequisite for probiotics is to exert beneficial effects by reaching the intestinal tract with a sufficient number of viable bacteria.Therefore, the number of viable bacteria and gastrointestinal tolerance are two important indicators for evaluating probiotic products.The main purpose of this study was to evaluate the initial activity and gastric digestion tolerance of commercial probiotic products and to explore the effects of different physiological factors on the activity of strains during gastric digestion.Firstly, the total bacteria and live bacteria content of the samples were determined by flow cytometry.Secondly, the samples were subjected to simulated digestion experiments under different conditions to determine the total number of live bacteria in the samples and calculate the survival rate.Results showed that the content of viable bacteria in 15 samples was different from the labelled values, but all products met international and domestic standards.In the simulated gastric digestion experiment, the pH value of gastric juice was the main factor affecting the activity of bacteria, while the simulated digestion speed and pepsin concentration were the secondary factors.In the same simulated gastric digestion experiment, the tolerance of different products was significantly differed.This study provides a basis for standardizing the market environment and formulating relevant standards and maintains important guiding significance for consumers to choose products and producers to improve product quality.

Key words： commercial probiotics products; total viable bacteria; survival rate; gastric digestive physiological factors; simulated gastric digestion tolerance

参考文献

[1] 吴蜀豫, 冉陆.FAO/WHO食品益生菌评价指南[J].中国食品卫生杂志, 2003, 15(4):377-379.
WU S Y, RAN L.FAO/WHO Guidelines for the evaluation of probiotics in food[J].Chinese Journal of Food Hygiene, 2003, 15(4):377-379.
[2] 阿热爱·巴合提, 武瑞赟, 肖梦圆, 等.益生菌的生理功能及作用机理研究进展[J].食品与发酵工业, 2020, 46(22):270-275.
BAHATI A, WU R Y, XIAO M Y, et al.Research progress in physiological function and mechanism of probiotics[J].Food and Fermentation Industries, 2020, 46(22):270-275.
[3] CAMPANIELLO D, BEVILACQUA A, SPERANZA B, et al.A narrative review on the use of probiotics in several diseases.Evidence and perspectives[J].Frontiers in Nutrition, 2023, 10:1209238.
[4] DEMPSEY E, CORR S C.Lactobacillus spp.for gastrointestinal health:Current and future perspectives[J].Frontiers in Immunology, 2022, 13:840245.
[5] IBRAHIM S A, YEBOAH P J, AYIVI R D, et al.A review and comparative perspective on health benefits of probiotic and fermented foods[J].International Journal of Food Science & Technology, 2023, 58(10):4948-4964.
[6] 中国食品科学技术学会益生菌分会. 益生菌“量效关系”的科学综述[J].中国食品学报, 2022, 22(7):443-454.
Probiotics Society of the Chinese Institute of Food Science and Technology.A scientific review of the ‘dose-response relationship’ of probiotics[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(7):443-454.
[7] 中国食品科学技术学会益生菌分会. 2021年我国益生菌产业发展十大焦点[J].中国食品学报, 2021, 21(5):383-388.
Probiotics Society of the Chinese Institute of Food Science and Technology.Ten focuses on the development of China′s probiotic industry in 2021[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(5):383-388.
[8] CAPOZZI V, ARENA M P, RUSSO P, et al.Stressors and Food Environment:Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics[M].Elsevier:Watson R R, Preedy V R, 2016:245-256.
[9] SUN Q Q, YIN S, HE Y X, et al.Biomaterials and encapsulation techniques for probiotics:Current status and future prospects in biomedical applications[J].Nanomaterials, 2023, 13(15):2185.
[10] WU C D, ZHANG J, WANG M, et al.Lactobacillus casei combats acid stress by maintaining cell membrane functionality[J].Journal of Industrial Microbiology and Biotechnology, 2012, 39(7):1031-1039.
[11] HUR S J, LIM B O, DECKER E A, et al.In vitro human digestion models for food applications[J].Food Chemistry, 2011, 125(1):1-12.
[12] MULET-CABERO A-I, EGGER L, PORTMANN R, et al.A standardised semi-dynamic in vitro digestion method suitable for food-an international consensus[J].Food & Function, 2020, 11(2):1702-1720.
[13] SENSOY I.A review on the food digestion in the digestive tract and the used in vitro models[J].Current Research in Food Science, 2021, 4:308-319.
[14] SHANI-LEVI C, ALVITO P, ANDRÉS A, et al.Extending in vitro digestion models to specific human populations:Perspectives, practical tools and bio-relevant information[J].Trends in Food Science & Technology, 2017, 60:52-63.
[15] 李志涛. 新型仿生胃肠道生物反应器研制与应用[D].无锡:江南大学, 2021.
LI Z T.Development and application of a novel bionic gastrointestinal tract bioreactor[D].Wuxi:Jiangnan University, 2021.
[16] AZIZ G, ZAIDI A, TARIQ M.Compositional quality and possible gastrointestinal performance of marketed probiotic supplements[J].Probiotics and Antimicrobial Proteins, 2022, 14(2):288-312.
[17] AZHAR M A, MUNAIM M S A, HASAN M, et al.Viability and gastrointestinal tolerance of commercial probiotic products[J].International Journal of Pharma Medicine and Biological Sciences, 2020, 9(3):117-121.
[18] 中国食品科学技术学会益生菌分会. 益生菌的科学共识(2020年版)[J].中国食品学报, 2020, 20(5):303-307.
Probiotics Society of the Chinese Institute of Food Science and Technology.Scientific consensus on probiotics(2020)[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(5):303-307.
[19] BRODKORB A, EGGER L, ALMINGER M, et al.INFOGEST static in vitro simulation of gastrointestinal food digestion[J].Nature Protocols, 2019, 14:991-1014.
[20] 李志杰. 基于人的体外模拟胃消化系统的构建及评价[D].杭州:浙江工商大学, 2018.
LI Z J.Study on dection method of pork freshness based on impedance spectroscopy[D].Hangzhou:Zhejiang Gongshang University, 2018.
[21] KALANTZI L, GOUMAS K, KALIORAS V, et al.Characterization of the human upper gastrointestinal contents under conditions simulating bioavailability/bioequivalence studies[J].Pharmaceutical Research, 2006, 23(1):165-176.
[22] STREIT F, DELETTRE J, CORRIEU G, et al.Acid adaptation of Lactobacillus delbrueckii subsp.bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance[J].Journal of Applied Microbiology, 2008, 105(4):1071-1080.
[23] WU C D, ZHANG J, WANG M, et al.Lactobacillus casei combats acid stress by maintaining cell membrane functionality[J].Journal of Industrial Microbiology and Biotechnology, 2012, 39(7):1031-1039.
[24] 崔美岩, 张淼, 许宗为, 等.乳酸菌在极端条件下抗逆性的研究进展[J].中国乳品工业, 2016, 44(5):28-31.
CUI M Y, ZHANG M, XU Z W, et al.Research progress of lactic acid bacteria resistance under extreme conditions[J].China Dairy Industry, 2016, 44(5):28-31.
[25] 郭佳. 膳食纤维微胶囊改善嗜酸乳杆菌NCFM存活能力的研究[D].北京:北京林业大学, 2008.
GUO J.Application of dietary fiber-based microencapsules from wheat bran in improving the survival of Lactobacillus acidophilus NCFM[D].Beijing:Beijing Forestry University, 2008.
[26] 周倩玉, 郦萍, 王利君, 等.西藏干酪源植物乳杆菌产细菌素的分离纯化及特性研究[J].中国食品学报, 2023, 23(8):24-31.
ZHOU Q Y, LI P, WANG L J, et al.Studies on separation and purification of a bacteriocin produced by Lactobacillus plantarum from Tibetan cheese and its characteristic[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(8):24-31.
[27] MINEKUS M, ALMINGER M, ALVITO P, et al.A standardised static in vitro digestion method suitable for food—An international consensus[J].Food Function, 2014, 5(6):1113-1124.
[28] PERSSON E M, NILSSON R G, HANSSON G I, et al.A clinical single-pass perfusion investigation of the dynamic in vivo secretory response to a dietary meal in human proximal small intestine[J].Pharmaceutical Research, 2006, 23(4):742-751.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司