相关实验视频

Updated: May 1, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

使用Lactococcus lactisNK24和NK34的无乳糖发酵牛奶生产,对RAW 264.7细胞具有免疫增强作用

Seo-Bin Kim¹, Ji-Yeon Baek¹, Eun-Su Lee¹

¹Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.

Journal of microbiology and biotechnology

|February 26, 2026

概括

使用 Lactococcus lactis 菌株生产的无乳糖发酵牛奶可以增强免疫反应. 这种功能性食物通过激活NF-kB和MAPK等关键免疫信号通路来显示潜力.

科学领域:

食品科学食品科学食品科学
免疫学免疫学免疫学
微生物学微生物学

背景情况:

乳糖不耐症影响全球人口的很大一部分.
益生菌,如Lactococcus lactis菌株,以其健康益处而闻名.
发酵乳制品是传递益生菌的常见载体.

研究的目的:

开发使用特定Lactococcus lactis菌株的无乳糖发酵牛奶.
为了评估产生的无乳糖发酵牛奶的免疫增强特性.

主要方法:

没有乳糖的牛奶是使用Laticaseibacillus rhamnosus GG (LGG),Lactococcus lactis NK24和Lactococcus lactis NK34发酵的.
物理化学性质和细菌计数在28天内进行了监测.
免疫细胞反应 (NO产生,细胞化,细胞因子表达) 在试验室使用RAW 264.7细胞进行了评估.

主要成果:

发酵牛奶样本对RAW 264.7细胞表现出免疫刺激作用,包括增加氧化 (NO) 生产和细胞活性.
诱导性氧化合成酶 (iNOS),循环氧化原酶-2 (COX-2) 和促炎细胞因子的mRNA水平升高.
促进了iNOS,COX-2的蛋白表达,以及关键信号分子 (p38,p65,JNK,ERK) 的酸化.

结论:

由Lactococcus lactis NK24和Lactococcus lactis NK34产生的无乳糖发酵牛奶可以有效地增强免疫反应.
免疫增强是通过激活核因子-kB (NF-kB) 和基因激活蛋白激酶 (MAPK) 途径来实现的.
这些发现表明,有可能将这种发酵牛奶开发为免疫支持的功能性食物.

关键词:

发酵牛奶的发酵情况增强免疫力的增强免疫力没有乳糖的无乳糖.基因激活的蛋白质激酶激酶是由基因激活的.核因子-κBB 的核因子.

更多相关视频

Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids

Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids

Published on: May 4, 2018

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

相关概念视频

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Microbes in the Production of Fermented Foods

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...