来自高安第斯森林蜜蜂面包的原生乳酸细菌菌株的益生菌和技术潜力:体外研究
Camila Bernal-Castro1,2, Ángel Camargo-Herrera3, Carolina Gutiérrez-Cortés4,2
1Instituto de Biotecnología (IBUN), Universidad Nacional de Colombia, Bogotá, Colombia.
Plant foods for human nutrition (Dordrecht, Netherlands)
|October 3, 2025
概括
蜜蜂面包中的乳酸细菌显示出功能性食品的益生菌潜力. 某些菌株,如Pediococcus pentosaceus,具有很高的生存率,可以在替代基板上生长,这表明有前途的应用.
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
- 功能性食品 功能性食品
背景情况:
- 从蜜蜂产品中生物探测乳酸细菌 (LAB) 对于功能性食品的开发至关重要.
- 评估商业和本地LAB菌株的益生菌和技术潜力至关重要.
研究的目的:
- 评估商业HOWARU菌株和来自蜜蜂面包的本地菌株的体外益生菌和技术能力.
- 识别和描述本地LAB菌株,特别是来自Pediococcus属的菌株.
主要方法:
- 使用16S rRNA测序进行分子鉴定.
- 在体外评估对模拟胃肠道条件 (酸性pH,胆盐) 的耐药性.
- 对极端条件 (高温,透压) 的耐受性评估.
- 使用定量预生物指数,对替代基质进行生长分析.
主要成果:
- 分子鉴定发现与技术数据表存在差异;大多数本地菌株属于Pediococcus属.
- 在模拟的胃肠道条件下,Pediococcus pentosaceus的存活率超过95%,而VEGE 092的存活率超过80%.
- 确定了最佳的共生组合:VEGE 092与黄 (预生物指数=0.96) 和P. pentosaceus与蜜蜂花粉提取副产品.
结论:
- 来自蜜蜂面包的本地Pediococcus菌株具有重要的益生菌和功能性食品应用的技术潜力.
- 证明的菌株基质关系凸显了这些弹性LAB在多种不同的替代基质上壮成长的能力.
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