食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 40 - 46

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040963

研究报告

高产γ-氨基丁酸乳酸菌的筛选及益生特性研究

  • 陈颖 ,
  • 杨炫康 ,
  • 王陈晨 ,
  • 王基文 ,
  • 李华鑫 ,
  • 马莎莎 ,
  • 史文艺 ,
  • 周逸希 ,
  • 李祯江 ,
  • 高丹丹
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  • 1(西北民族大学,生物医学研究中心中国-马来西亚国家联合实验室,甘肃 兰州,730030)
    2(西北民族大学 生命科学与工程学院,甘肃 兰州,730124)
第一作者:硕士研究生(高丹丹教授为通信作者,E-mail:gaodan0322@163.com)

收稿日期: 2024-09-05

  修回日期: 2024-12-17

  网络出版日期: 2025-09-29

基金资助

甘肃省人才重点项目;甘肃省科学技术协会创新驱动助力工程项目(GXH20240328-3);甘肃省重点研发计划项目(24YFFA026);甘肃省青年博士基金项目(2023QB-001);甘肃省陇原青年英才项目;兰州市青年科技人才创新项目(2023-QN-69)

收起

Research on screening and probiotic characteristics of lactic acid bacteria with high yield of γ-aminobutyric acid

  • CHEN Ying ,
  • YANG Xuankang ,
  • WANG Chenchen ,
  • WANG Jiwen ,
  • LI Huaxin ,
  • MA Shasha ,
  • SHI Wenyi ,
  • ZHOU Yixi ,
  • LI Zhenjiang ,
  • GAO Dandan
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  • 1(China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China)
    2(College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China)

Received date: 2024-09-05

  Revised date: 2024-12-17

  Online published: 2025-09-29

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摘要

γ-氨基丁酸(γ-aminobutyric acid,GABA)具有降血压、抗焦虑、改善睡眠等多种生理功能。乳酸菌是公认的安全级菌株,利用其生产GABA更具优势。该研究旨在从酸菜中筛选出高产GABA的乳酸菌并对益生特性进行研究。该研究对菌株的生长特性、产酸能力、耐酸耐胆盐能力、耐胃肠液能力、自凝聚能力和表面疏水性等益生特性进行分析。结果表明,从酸菜中分离出6株乳酸菌,经鉴定分别为植物乳植杆菌(Lactiplantibacillus plantarum)、戊糖片球菌(Pediococcus pentosaceus)、布氏乳杆菌(Lactobacillus buchneri)。布氏乳杆菌C1的GABA产量为1.45 g/L,生长产酸良好,耐酸实验存活率为83.18%,耐胆盐实验存活率为85.11%,耐胃肠液实验存活率为12.30%。布氏乳杆菌C1产GABA能力强,且具有良好的益生特性。该研究可为今后利用乳酸菌生产GABA提供菌种资源,为后续GABA功能性食品的开发奠定基础。

关键词： γ-氨基丁酸; 乳酸菌; 益生特性; 生长特性; 耐胆盐能力

本文引用格式

陈颖 , 杨炫康 , 王陈晨 , 王基文 , 李华鑫 , 马莎莎 , 史文艺 , 周逸希 , 李祯江 , 高丹丹 . 高产γ-氨基丁酸乳酸菌的筛选及益生特性研究[J]. 食品与发酵工业, 2025 , 51(17) : 40 -46 . DOI: 10.13995/j.cnki.11-1802/ts.040963

Abstract

γ-Aminobutyric acid (GABA) has many physiological functions such as lowering blood pressure, anti-anxiety, and improving sleep.Lactic acid bacteria are recognized as safe strains, so it is more advantageous to use them to produce GABA.The purpose of this study was to screen lactic acid bacteria with high yield of GABA from sauerkraut and study their probiotic characteristics.This paper analyzed the growth characteristics, acid production ability, acid resistance and bile salt tolerance, gastrointestinal fluid resistance, self-aggregation ability, and surface hydrophobicity of the strains.The results showed that 6 strains of lactic acid bacteria, isolated from sauerkraut, were identified as Lactiplantibacillus plantarum, Pediococcus pentosaceus, and Lactobacillus buchneri.The GABA yield of L. buchneri C1 was 1.45 g/L, with good growth and acid production.The survival rate of the acid resistance experiment was 83.18%, the survival rate of the bile salt tolerance experiment was 85.11% and the survival rate of the gastrointestinal fluid resistance experiment was 12.30%.L. buchneri C1 had a strong ability to produce GABA and good probiotic characteristics.The study could provide strain resources for the production of GABA by lactic acid bacteria in the future, thus laying a foundation for the development of GABA functional foods.

Key words： γ-aminobutyric acid; lactic acid bacteria; probiotic characteristics; growth characteristics; bile salt tolerance

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