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Lactiplantibacillus plantarum KS2020的益生菌性质具有GABA产生能力
Min-Jeong Kwon1,2, Yun-Ho Park1, Joo-Hyeong Kim1
1Department of Food Science and Technology, Keimyung University, Daegu, 42601 Republic of Korea.
Food science and biotechnology
|July 14, 2025
概括
来自东奇米的新型益生菌Lactiplantibacillus plantarum KS2020是安全的,可以产生胺黄油酸 (GABA). 这种菌株由于其益生菌性质和GABA产生能力,显示出功能性食品的潜力.
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:
- 益生菌具有健康益处,并且越来越多地被纳入功能性食品中.
- 胺黄油酸 (GABA) 是一种神经递质,具有潜在的促进健康的特性.
- 识别安全,有效的GABA产生益生菌菌株对于功能性食品的开发至关重要.
研究的目的:
- 评估Lactiplantibacillus plantarum KS2020.的安全性和益生菌特性.
- 为了评估Lb.的玛-氨基黄油酸 (GABA) 生产潜力. 脚部 KS2020. 的时间.
- 为了确定选择的菌株对GABA生产的最佳条件.
主要方法:
- 安全性评估包括抗生素耐药性,溶血活性,细胞毒性和胆盐酸酶活性测试.
- 通过对酸,胃汁和胆汁盐的耐受性测试来评估益生菌潜力.
- 使用不同的碳来源量化GABA产量,包括乳糖和糖醇.
主要成果:
- 一个英. plantarum KS2020没有显示抗生素耐药性,溶血活性或细胞毒性,并且产生了微不足道的D-乳酸盐,证实了其安全性.
- 这种菌株对酸性条件,胃汁和胆汁盐具有强大的耐受性.
- 乳糖是GABA生产最有效的碳来源,产生1.63%的GABA;生产取决于可用的碳来源.
结论:
- 一个英. plantarum KS2020是一种安全的益生菌菌株,具有显著的GABA产生潜力.
- 该菌株的安全性和益生菌性质使其适用于功能性食品应用.
- 优化碳源利用可以提高GABA的产量,突出其在新型功能性食品中的潜力.
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