从母乳中分离出来的乳酸菌的益生菌,技术和健康相关特性
Vanessa Pires1, Susana C Ribeiro2, Sofia P M Silva1,2
1Faculty of Agricultural Sciences and Environment, University of the Azores, 9700-042 Angra do Heroísmo, Azores, Portugal.
Journal of applied microbiology
|June 12, 2023
概括
从母乳中分离出来的七种乳酸菌株表现出优异的益生菌和技术性质. 这些发现支持它们作为食品发酵中的起始培养的潜在用途,提供诸如降低胆固醇和抗氧化活性等健康益处.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 益生菌 益生菌 益生菌
背景情况:
- 人母乳是有益细菌的来源,包括乳酸菌.
- 乳球菌具有益生菌和技术性质,对于食品发酵至关重要.
- 对于食品应用而言,对母乳乳酸菌株的研究至关重要.
研究的目的:
- 从母乳中分离和描述乳酸菌.
- 评估它们的益生菌,技术和体外促进健康的特性.
- 评估它们适用于食品发酵的适用性.
主要方法:
- 从母乳样本中分离和识别乳酸菌.
- 技术性质的体外评估 (生长,酸化,酶活性).
- 评估益生菌潜力 (耐受性,疏水性,抗生素耐药性,毒性) 和健康益处 (降低胆固醇,抑制ACE,抗氧化活性).
主要成果:
- 鉴定了七种乳酸菌分离物:六种乳酸菌 paracasei (BM1-BM6) 和一个乳酸菌 gasseri (BM7).
- 所有分离物体都表现出有利的技术特性,包括乳清增长和显著的酸化能力.
- 隔离物表现出强大的益生菌潜力,对模拟胃肠道疾病的耐药性,并且没有毒性因子. L. paracasei菌株表现出广泛的抗菌活性,而所有菌株都表现出降胆固醇,抑制ACE和抗氧化作用.
结论:
- 孤立的Lacticaseibacillus paracasei和Lactobacillus gasseri菌株具有出色的益生菌和技术特性.
- 这些母乳衍生乳杆菌是适合在乳酸发酵中应用的候选物.
- 该研究强调了这些菌株在开发功能性食品和益生菌产品方面的潜力.
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