乳酸菌 乳酸菌cillus paracasei AD22 压力响应 溶液白奶酪 矩阵:体外益生菌简介和分子表征
Adalet Dishan1, Zafer Gönülalan2
1Faculty of Veterinary Medicine, Dept. of Food Hygiene and Technology, Yozgat Bozok University, Yozgat, Türkiye. adalet.dishan@bozok.edu.tr.
Probiotics and antimicrobial proteins
|February 29, 2024
概括
这项研究揭示了Lacticaseibacillus paracasei AD22作为功能性食品的有希望的益生菌. 它能够在恶劣的环境和奶酪成熟过程中生存下来,在没有抗生素或毒性基因的情况下表现出有益的特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 益生菌研究 益生菌研究
背景情况:
- 功能性食品需要将促进健康的细菌整合到食物矩阵中.
- 制白奶酪是土耳其的一个主食,使其成为提供益生菌的合适基质.
研究的目的:
- 通过体外试验和分子表征来评估本土乳酸菌cillus paracasei AD22的益生菌潜力.
- 为了评估L. paracasei AD22的生存和应激反应,当它被纳入盐水中的白奶酪时.
主要方法:
- 在体外对L. paracasei的功能,技术和安全性测试AD22.
- 试点规模的奶酪生产包括益生菌菌株.
- 在奶酪成熟过程中对与压力相关的基因进行基因表达分析 (RT-PCR).
- 全基因组测序用于抗生素耐药性,毒性和细菌素基因识别.
主要成果:
- L. paracasei AD22在pH 2和12%的NaCl下证明了生存,表现出Caco-2细胞粘附 (76.26%),并具有协聚/自聚特性.
- 该菌株在盐白奶酪成熟后达到>7 log cfu/g,没有检测到抗生素或毒性基因.
- 基因组分析显示了细菌素 (Enterolysin A,Carnosine CP52,Enterocin Xβ链) 和与应激反应相关的基因.
结论:
- L. paracasei AD22具有显著的益生菌潜力,包括对胃肠道疾病和技术压力的耐受性.
- 它在盐水白奶酪中的成功整合和生存突出了其适合功能性食品开发的特性.
- 缺乏抗生素/病毒性基因和细菌的存在将L. paracasei AD22定位为食品工业的安全和创新的益生菌辅助剂.
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