基于新陈代谢的Levilactobacillus Brevis的功能性表征:对益生菌和抗菌潜力的洞察
Nosyba A Ibrahim1, Mitesh Patel2, Dhvani Trivedi3
1Department of Public Health, College of Public Health & Health Informatics, University of Ha'il, Ha'il, Saudi Arabia.
Molecular nutrition & food research
|February 1, 2026
概括
莱维亚克托细菌 (Levilactobacillus brevis) MTCC 1750表现出益生菌特征和强烈的抗菌活性,对抗食物传播的病原体. 这种天然的生物防腐剂通过抑制生物膜和定数感应来提高食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 益生菌 益生菌 益生菌
- 食品安全 食品安全
背景情况:
- 食物受到病原体的污染会导致公共卫生问题.
- 乳酸细菌 (LAB),特别是Levilactobacillus brevis,正在探索如何提高食品安全.
- 这项研究侧重于L. brevis MTCC 1750作为食品生物防腐剂的潜力.
研究的目的:
- 研究L. brevis MTCC 1750的抗菌活性.
- 分析其二次代谢物,以生物保存食品.
- 评估其益生菌属性和安全性.
主要方法:
- 评估了益生菌特性 (耐酸性,疏水性,自我聚合).
- 通过抑制区测试了抗微生物和抗真菌活性.
- 定量抑制生物膜形成和定数感应 (QS) 调节的颜料.
- 进行了以代谢学为指导的分析 (FTIR,HPTLC,HR-LCMS) 进行代谢物分析.
主要成果:
- L. brevis MTCC 1750表现出益生菌特征和广泛的抗菌活性.
- 显著抑制生物膜的形成和QS颜料 (violacein,prodigiosin,pyocyanin).
- 代谢学揭示了各种生物活性化合物,如,脂肪酸和.
结论:
- L. brevis MTCC 1750具有双重功能:益生菌特征和强大的抗QS/抗生物膜活动.
- 它的非溶血性质支持食品应用的安全性.
- 这种菌株是一个有希望的,安全的,多功能候选人,用于天然食品的生物保存和延长保质期.
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