从各种食品中确定安全的假定益生菌
Karina Arellano1,2, Juwhan Lim1, Jorge Enrique Vazquez Bucheli1,3
1Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea.
Folia microbiologica
|February 20, 2024
概括
这项研究从各种食物来源中分离出潜在的益生菌乳酸细菌. 虽然许多菌株未能通过安全测试,但某些物种表现出良好的生存能力和粘附性,突出显示了寻找安全益生菌候选人的挑战.
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:
- 发酵和非发酵食品都是乳酸细菌 (LAB) 的来源.
- 识别安全和功能性的益生菌菌株需要严格的体外评估.
- 许多潜在的益生菌候选者未能达到安全标准,限制了发现.
研究的目的:
- 隔离,识别和评估假定益生菌细菌菌株的体外安全性和功能.
- 探索从食物来源选择安全益生菌菌株的挑战.
- 评估选择的LAB的胃肠道耐受性和粘附潜力.
主要方法:
- 使用选择性介质的标准微生物分离技术.
- 通过16S rRNA测序和表型分析 (第三代) 进行鉴定.
- 安全性评估包括抗生素耐药性,血清素和生物氨基酸生产测试.
- 功能性评估涉及酸/胆耐受性,粘附性和相关基因分析 (mub, mapA, ef-tu).
主要成果:
- 确定了几种LAB,包括Lactiplantibacillus plantarum,Lacticaseibacillus paracasei,Enterococcus faecium,Limosilactobacillus fermentum和Companilactobacillus alimentarius,这些LAB中,有两种不同类型的细菌.
- 大多数隔离物不符合体外安全标准.
- 经过模拟胃肠道通道后,精选的菌株表现出良好的活力,并显示出粘合性.
结论:
- 发酵和非发酵食品是发现具有益生菌潜力的LAB的宝贵来源.
- 严格的体外安全测试在识别新型益生菌菌株方面存在重大障碍.
- 选择的LAB菌株显示出进一步功能益生菌发展的前景.
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