与传统发酵饮料相关的乳酸菌的抗微生物和益生菌潜力
Surmani Huidrom1,2, Pulok K Mukherjee1, Sarangthem Indira Devi3
1Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal, Manipur, 795001, India.
Current microbiology
|April 10, 2024
概括
在印度东北部的传统发酵食品中发现了新的益生菌乳酸菌. 这些强大的分离物显示出抗微生物和肠道健康益处,为治疗应用提供了潜在的潜力.
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:
- 发酵食品是有益的益生菌的公认来源.
- 从传统发酵产品中发现新型益生菌对全球健康和经济至关重要.
- 发酵饮料中的乳酸菌因其促进健康的特性而受到研究.
研究的目的:
- 调查印度东北部发酵饮料中的乳酸菌的抗菌和益生菌潜力.
- 确定特定的乳酸菌分离物,对肠道健康和传染病管理具有治疗效益.
主要方法:
- 从传统发酵饮料中分离和选乳酸菌.
- 对病原性细菌进行抗微生物活性测试.
- 评估益生菌特征,包括耐酸/胆性和自身聚合.
- 使用格拉姆染色,生物化学测试和16S rDNA测序来识别有前途的分离物.
主要成果:
- 在30个乳酸细菌分离物中,有15个呈现出显著的抗菌活性,对抗一组病原体.
- 选择的分离物体表现出强大的抗生物膜和抗定数感应能力.
- 观察到益生菌特性,如酸/胆耐受性和在模拟的胃条件下生存.
- 四个特定的分离物 (Lactiplantibacillus plantarum BRD3A,Lacticaseibacillus paracasei RB10OW,L. plantarum RB30Y,L. paracasei MP11A) 显示出强大的抗微生物和益生菌潜力.
结论:
- 来自印度东北部发酵食品的乳酸菌具有显著的抗微生物和益生菌特性.
- 这些发现强调了传统发酵饮料在肠道健康和疾病管理方面的治疗潜力.
- 已识别的Lactobacillus分离物可以被开发为人类和动物应用的益生菌.
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