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在乳酸细菌中探索益生菌属性,这些细菌是从发酵的Theobroma cacao L.水果中分离出来的,使用了体外技术

Mausamy C Nandha¹, Rachana M Shukla²

¹Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, India.

Frontiers in microbiology

|October 9, 2023

概括

研究人员从印度可可豆中分离了乳酸细菌 (LAB),确定了有希望的益生菌候选者. 这些有益的微生物表现出了卓越的生存能力,酶活性和抗氧化特性,可用于功能性食品.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

益生菌是有益的微生物,以促进健康的特性而闻名.
乳酸细菌 (LAB) 通常被用作益生菌.
来自独特来源的LAB的潜力,如Theobroma cacao L.,需要进一步调查.

研究的目的:

从印度Theobroma cacao L. (可可) 中分离和鉴定乳酸细菌 (LAB) 的益生菌潜力.
评估选择的LAB分离物的体外生存率,酶活性,生物活性和安全性.
为了确定功能性食品应用的有希望的LAB菌株.

主要方法:

从印度可可豆中分离和体外鉴定LAB.
评估酸和胆汁盐的耐受性,模拟的胃/胰腺液存活率和溶酶耐药性.
评估自身聚合,联合聚合,疏水性,外聚糖类生成,α-葡萄糖酶抑制和抗氧化活性 (DPPH,ABTS).
安全评估和有前途的分离物的分子识别.

主要成果:

从11个隔离物中确定了具有经典特征的5个LAB分离物.
CR2表现出最大胆汁盐酸酶活性,耐药性和酶耐药性.
在模拟的胃肠道条件下,CR2和CYF3显示出显著的生存率.
CR2表现出最高的外聚糖类产量 (0.66 mg/mL),α-葡萄糖酶抑制 (56.55%),以及抗氧化活性 (79.62% DPPH,83.45% ABTS).
分子鉴定显示CR2是乳球菌乳糖亚种. 作为Limnosilactobacillus fermentum. lactis和CYF3作为Limnosilactobacillus fermentum. 作为Limnosilactobacillus fermentum. 作为Limnosilactobacillus.
所有的分离物被证实是非致病的.

结论:

CR2和CYF3具有重要的益生菌和技术属性.
这些已识别的LAB菌株是开发成功能性食品的有希望的候选人.
这项研究强调了印度可可豆作为新型益生菌微生物来源的潜力.

关键词:

西奥布罗玛可可 L.对抗生素的敏感性乳酸细菌是一种乳酸细菌.益生菌属性的益生菌属性模拟的胃肠道消化

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