从传统食品中分离并描述益生菌细菌的特征
MubarakAli Davoodbasha1,2, Abinaya Mani3, Kannappan Arunachalam4
1School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, 600048, India. mubinano@gmail.com.
Applied biochemistry and biotechnology
|December 23, 2024
概括
从金和珍珠小米中确定了两种新型益生菌菌株,证明了有益的肠道健康特性和对模拟胃状况的耐药性. 这些菌株已成功封装,以作为益生菌补充剂的潜在用途.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 胃肠病学 胃肠病学
背景情况:
- 益生菌是活的微生物,为宿主提供健康益处,主要是通过改善肠道健康.
- 传统的发酵食品,如金和珍珠小米,是新型益生菌菌株的潜在来源.
- 鉴定这些菌株的益生菌潜力和安全性对于它们的应用至关重要.
研究的目的:
- 从金和珍珠小米中分离和识别潜在的益生菌.
- 评估已识别的菌株的关键益生菌特征,包括胃肠道耐受性和抗菌活性.
- 使用这些孤立菌株开发一种益生菌囊配方.
主要方法:
- 从金和珍珠小米中分离细菌菌株.
- 在GenBank.中使用16SrRNA测序和沉积来识别分离物.
- 评估益生菌特征:耐受模拟胃汁,自聚,协聚,疏水性和抑制病原体.
- 用光谱分析来证实发现.
- 生产含有冷干燥菌株的益生菌囊.
主要成果:
- 两种益生菌菌株,KAC1和PAC1,被分离出来,被确定属于肠杆菌家族.
- 存储的菌株被分配了OQ629827 (KAC1) 和OQ629828 (PAC1) 的加入号码.
- 这些菌株表现出显著的益生菌潜力,包括耐受模拟胃状况,抑制致病细菌,以及有利的聚合和疏水性质.
- 光谱分析支持观察到的益生菌特征.
- 成功生产冷干燥益生菌囊已经实现.
结论:
- 从传统食品中成功地分离和鉴定出具有显著肠道健康改善潜力的新型益生菌菌株.
- 确定的菌株 (KAC1和PAC1) 具有关键的益生菌功能,包括病原体抑制和胃肠道耐受性.
- 含有这些冷干燥菌株的益生菌囊的开发为功能性食品和治疗应用提供了有希望的途径.
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