乳酸杆菌发酵滤液对人宫颈癌细胞株Hela细胞的细胞周期和细胞凋亡的影响

目的观察乳酸杆菌DM9811发酵滤液对宫颈癌细胞株Hela细胞的细胞周期和细胞凋亡的影响,探索乳酸杆菌发酵滤液对宫颈癌细胞作用的可能机制。方法用光镜、电镜和流式细胞仪分析不同浓度乳酸杆菌DM9811发酵滤液对Hela细胞凋亡的诱导效果;用流式细胞仪分析不同浓度乳酸杆菌DM9811发酵滤液对Hela细胞细胞周期的影响。结果（1）乳酸杆菌DM9811发酵滤液可诱导宫颈癌Hela细胞凋亡。形态学观察处理后的Hela细胞,可见细胞变形,细胞皱缩,体积变小,细胞间隙增大,细胞核固缩。流式细胞仪分析,1%、2%的乳酸杆菌DM9811发酵滤液在48、72h可诱导Hela细胞凋亡;5%的乳酸杆菌发酵滤液在24、48和72h均可诱导Hela细胞凋亡。（2）乳酸杆菌DM9811发酵滤液阻滞宫颈癌Hela细胞于S期,不同浓度的乳酸杆菌发酵滤液作用24、48和72h均可使S期细胞比阴性对照组增多。结论乳酸杆菌DM9811发酵滤液可诱导部分Hela细胞凋亡,其对Hela细胞的生长抑制作用可能通过S期阻滞实现。     

乳酸杆菌发酵滤液中核酸抗肿瘤效应及对荷瘤鼠免疫功能的影响

目的探讨乳酸杆菌DM9811培养基滤液中核酸在体外对肿瘤细胞生长及对荷瘤鼠免疫功能的影响。方法抽提乳酸杆菌DM9811对数生长期培养基滤液中核酸,进行琼脂糖电泳分析;MTT法体外观察其对于结肠癌HT-29细胞系生长的影响;动物实验观察不同组别小鼠生存期、瘤重体重比、NK细胞活性、T细胞亚群指标。结果乳酸杆菌DM9811滤液中核酸组分为RNA;在细胞浓度为1×106时,每孔加入RNA 100μg能够明显抑制结肠癌HT-29细胞系的生长;预防组荷瘤鼠除CD8＋T细胞比例之外各项指标与阴性对照组相比差异都有统计学意义（P〈0.05）,其中NK细胞杀伤活性（58.97±3.62）、CD4＋T细胞比例（27.77±5.40）和生存期（15.1±4.48）均高于阴性对照组（43.87±3.92）、（19.68±3.00）、（10.2±3.08）,瘤重体重比（0.029±0.017）低于阴性对照组（0.066±0.024）;治疗组生存期（11.8±3.12）与阴性对照组（10.2±3.08）相比差异有统计学意义（P〈0.05）,治疗组生存期长于阴性对照组。结论乳酸杆菌DM9811培养基滤液中存在核酸组分,为100200 bp的RNA片段。100μg/mL乳酸杆菌DM9811培养基滤液中RNA组分对结肠癌HT-29细胞系生长有明显抑制作用。RNA组分可以上调荷瘤鼠的细胞免疫水平,延长荷瘤鼠的生存期。     

乳酸杆菌发酵液RNA的抗肿瘤及对巨噬细胞功能的调节作用

目的研究乳酸杆菌DM9811发酵滤液中存在的100200 bp长的RNA片段（Ls-RNA）的免疫调节与抗肿瘤作用。方法采用中性红吞噬试验检测巨噬细胞吞噬功能,用L929细胞检测TNF,用免疫保护试验检测体内抗肿瘤作用。结果Ls-RNA可增强脾巨噬细胞的吞噬活性,对小鼠肝癌Hca-F的生长有抑制作用,延长小鼠的存活时间,但对TG诱导的腹腔巨噬细胞产生TNF无明显调节作用。结论Ls-RNA有一定免疫调节和抗肿瘤作用。     

夜香树提取物体外抗肿瘤作用的实验研究

为探讨夜香树(CN)不同提取物体对体外培养的肿瘤细胞的作用,采用系统溶剂法提取CN皂苷和多糖,采用MTT法、细胞集落形成法、生长曲线法观察CN皂苷和多糖对宫颈癌细胞株Hela、人胃癌细胞株SGC7901、人肝癌细胞株Bele7404的生长抑制情况,结果发现CN皂苷和多糖对人胃癌细胞株SGC7901、宫颈癌细胞株Hela、肝癌细胞株Bele7404、等3种肿瘤细胞均有明显的抑制作用:在终浓度为62.5 μg/mL范围,CN皂苷和多糖对上述3种肿瘤细胞的抑制率均大于80%,细胞抑制率均有明显的剂量依赖性,IC50均小于20 μg/mL.CN皂苷和多糖对宫顶癌细胞株Hela、人胃癌细胞株SGC7901、人肝癌细胞株Bele7404细胞有显著的抗增殖作用,其抗增殖作用呈明显的剂量依赖关系.     

乳杆菌DM9811代谢产物脂肪酸组分对义齿性口炎患者口腔中白假丝酵母菌的抑制

目的从调整口腔菌群平衡的角度出发,观察乳杆菌DM9811代谢产物脂肪酸组分对义齿性口炎患者口腔菌群的影响。方法（1）体外试验：配制不同浓度乳杆菌DM9811代谢产物脂肪酸组分的沙包液体培养基,分别接种10^8CFU／ml白假丝酵母菌菌液,用CFU活菌记数法计数。（2）临床试验：符合义齿性口炎病例40例,随机分为试验组20例和对照组20例（阴性对照组和阳性对照组各10例）。分别给予乳杆菌DM9811代谢产物脂肪酸组分、纯净水、洗必泰含漱液。观察菌群变化。结果（1）体外试验：乳杆菌DM9811代谢产物脂肪酸组分在浓度为1．6、0．8和0．4mg／ml时对白假丝酵母菌的抑制作用分别为100％、98．11％和62．72％。（2）临床试验：试验组在治疗后口腔黏膜白假丝酵母菌数量明显降低,口腔链球菌数量升高,较治疗前差异均有显著性（P〈0．01）;停药后第21天较治疗7d差异无显著性（P〉0.05）。结论乳杆菌DM9811代谢产物脂肪酸组分对口腔白假丝酵母菌有明显的抑杀作用;对口腔链球菌有促进作用,可能有调整口腔菌群平衡的作用。     

乳杆菌对数生长期培养基滤液核酸组分分析

目的通过对乳杆菌对数生长期培养基滤液中核酸组分的分析,阐明乳杆菌DM9811对数生长期培养基滤液中核酸的性质。方法应用核酸的分离、纯化及电泳分析技术。结果乳杆菌对数生长期培养基滤液中核酸组分为RNA,其片段大小为100 bp左右。乳杆菌对数生长期培养基滤液中核酸组分为RNA,为对数期产生且呈时间依赖关系。结论核酸组分不仅仅是遗传信息的载体,还可能作为有效的信息分子。     

青藤碱抑制人宫颈癌的研究

目的：研究青藤碱（sinomenine,SIN）对宫颈癌Hela细胞增殖的影响及其机制,为SIN在宫颈癌的预防和治疗上提供实验依据。方法：不同浓度SIN分别处理体外培养的人宫颈癌细胞系Hela细胞后,采用噻唑蓝（Mar）法检测处理24h、48h、72h后Hela细胞的增殖活性,流式细胞仪测定细胞周期和细胞凋亡。结果：1．0．1、0．2、0．4、0．625、1．25、2．5mmml／L SIN处理Hela细胞24h、48h、72h后,细胞增殖明显受到抑制,呈时间和剂量依赖性特点;2．流式细胞仪细胞周期分析表明,SIN处理组G1期细胞比例明显增加,S期细胞比例明显减少,两组比较有统计学意义;3．细胞凋亡分析表明,SIN处理组细胞凋亡率较对照组升高,呈时间和剂量依赖性特点;结论：SIN在体外能有效抑制宫颈癌细胞生长,其机制可能与其阻滞细胞周期、诱导细胞凋亡有关,SIN有望应用于宫颈癌的辅助治疗。     

不同方法提取的板栗花黄酮对Hela细胞生长的影响

采用MTT法,以正常生长的人肾上皮细胞293T为对照,探索半仿生法、乙醇回流法和水提法得到的板栗花黄酮对人宫颈癌Hela细胞生长的影响。结果表明:半仿生法、乙醇回流法和水提法制得的板栗花黄酮在实验浓度范围内能有效抑制Hela细胞的生长,其对Hela细胞的半数抑制率(IC_(50))分别为7.30、9.94、22.48μg/m L,抑制作用效果呈剂量依赖性特点,而对293T细胞的IC_(50)分别为54.71、54.17、153.44μg/m L,在低于30μg/m L浓度范围内,对Hela细胞生长抑制作用显著(P0.05),而对293T细胞生长抑制不明显(P0.05)。实验结果表明板栗花黄酮具有很好的抑制Hela细胞生长的活性,且半仿生-板栗花黄酮抑制作用是三种提取方法中效果最好的。     

白屈菜红碱对宫颈癌细胞的抑制作用研究

目的:研究白屈菜红碱(chelerythrine,CHE)对宫颈癌细胞(Hela)的增殖抑制作用,为CHE在预防和治疗宫颈癌方面提供实验依据.方法:不同浓度CHE作用于体外培养的Hela细胞后,采用台盼蓝拒染法和噻唑蓝(MTT)法研究白屈莱红碱时宫颈癌(Hela)细胞增殖能力的影响,流式细胞仪(FCM)检测细胞周期变化.结果:细胞接种密度越小、药物作用时间越长、药物浓度越大,CHE对Hela细胞的增殖抑制率越大,过大的细胞接种密度以及过低的药物浓度均不会引起明显的细胞死亡;CHE作用后的Hela细胞周期分布有明显变化,G1期细胞减少,S期和G2/M期细胞明显增多.结论:CHE在体外能明显抑制Hela细胞生长,其机理可能与CHE阻滞细胞周期、诱导细胞凋亡有关.     

淫羊藿苷促进宫颈癌TC-1细胞凋亡作用的研究

目的:研究淫羊藿苷体外对致宫颈癌TC-1细胞的增殖抑制及促凋亡作用。方法:利用细胞培养,用不同浓度的淫羊藿苷在一定的时间处理致宫颈癌TC-1细胞,光学显微镜直接观察药物对细胞的作用;MTT法检测淫羊藿苷对TC-1细胞的增殖抑制作用;Dapi核染色、Annexinv-FITC/PI流式细胞学检测细胞凋亡。结果:淫羊藿苷对TC-1细胞有显著的抑制作用,且呈时间、剂量依赖,20μg/ml作用72小时后,细胞抑制率达99%;DAPI核染色和流式细胞术检测可发现典型细胞凋亡特征。结论:淫羊藿苷对TC-1细胞增殖有抑制和促凋亡作用,并呈时间浓度依赖性。     

假单胞菌YL11对扩展青霉的抑制作用及其机理初探

【背景】苹果青霉病是由扩展青霉引起的一种重要的果实采后病害,影响果实品质导致苹果腐烂从而造成经济损失。【目的】研究假单胞菌YL11对扩展青霉的抑制作用和苹果采后青霉病的防治效果,并对抑菌机理进行初步探讨。【方法】以扩展青霉为供试菌株,研究不同浓度的假单胞菌YL11无菌发酵液对扩展青霉菌落直径、孢子萌发率、菌丝体干重、苹果损伤接种病斑直径扩展的影响,利用对电导率、核酸及蛋白释放量、AKP含量、SDH活性、ATP酶活性和ATP含量的影响对抑菌机理进行探究。【结果】假单胞菌YL11无菌发酵液能有效抑制扩展青霉生长,抑菌圈直径为22.33±0.27 mm,抑菌效价为71.67 mm/mL;能有效抑制孢子萌发,100%无菌发酵液对孢子萌发抑制率达到80.2%;对扩展青霉的生物量也有一定抑制作用,体积分数为100%时,菌丝体干重为4.7mg/mL,抑制率达到39.74%;无菌发酵液处理能有效抑制苹果青霉病病斑的扩展,3d时对病斑扩展的抑制率最大,达到47.1%;无菌发酵液处理均能引起电导率升高、胞内核酸和蛋白释放量增大、胞外AKP含量升高、SDH活性降低、ATP酶活性和ATP含量均降低,且随着发酵液浓度的增加效果越明显。【结论】假单胞菌YL11能显著抑制扩展青霉的生长,破坏细胞膜结构、降低能量代谢酶活性,从而扰乱扩展青霉的正常生长,对苹果青霉病有较好的生防效果,具有潜在的开发价值。     

Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation

The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2.4 mg P g(lipid)(-1). In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.     

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth of Lactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because sakacin K production follows primary metabolite kinetics, a decrease in cell formation resulted in a decrease in sakacin K production as well. Sodium chloride dramatically influenced bacteriocin production by decreasing both biomass production and specific bacteriocin production. Sodium nitrite, however, had no effect on specific bacteriocin production and decreased bacteriocin production only because of its effect on cell growth. Moreover, sodium nitrite enhanced the toxic effect of lactic acid on bacterial growth.     

Microbiology of sayur asin fermentation

Summary Sayur asin is a fermented mustard cabbage product of Indonesia. The cabbage is fermented naturally in the presence of brined water taken from boiled rice. Fermentation was characterized by a sequential growth of the lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus confusus, Lactobacillus curvatus, Pediococcus pentosaceus, and Lactobacillus plantarum. Starch degrading species of Bacillus, Staphylococcus and Corynebacterium exhibited limited growth during the first day of fermentation. The yeasts, Candida sake and Candida guilliermondii contributed to the fermentation. Lactic acid, acetic acid, succinic acid, ethanol and glycerol were products of fermentation. Glucose, generated by the degradation of rice starch and maltose, was metabolized by the species that grew.     

植物乳杆菌DY6主要抑菌代谢物的分析和鉴定

【背景】被广泛应用于食品和饲料等多个行业的乳酸菌已成为制作生物防腐剂的研究热点。【目的】探究抑菌性能良好的植物乳杆菌DY6的抑菌物质,为其进一步应用提供参考依据。【方法】对植物乳杆菌发酵液中抑菌物质的理化特性进行研究,采用GC-MS分析发酵上清液代谢物,通过多元统计学分析方法推测主要抑菌物质,抑菌物质通过半制备进行初步分离后用GC-MS鉴定。【结果】植物乳杆菌DY6对金黄色葡萄球菌、大肠杆菌、沙门氏菌都有较强的抑制作用。采用不同发酵时间的发酵液作为研究对象,测定发酵上清液的抑菌能力,发酵0-4 h上清液无抑菌能力,发酵至8 h抑菌能力逐步上升,发酵24-48 h发酵上清液抑菌能力趋于稳定,在48 h时抑菌能力最佳,抑菌直径为15.28mm。通过多元统计学分析乳酸菌发酵液差异标志物,发现主要差异物为有机酸(如乳酸、乙酸、丙酸等)和脂肪酸(如辛酸、癸酸等)。经过半制备液相分离发酵上清液得到的抑菌组分,主要有有机酸(如乳酸、乙酸、3-苯基乳酸、苯丙酸等)和脂肪酸(如癸酸、辛酸、壬酸等),另外还有少量的醛类和醇类物质。【结论】确定了植物乳杆菌DY6的抑菌物质主要为有机酸和脂肪酸,为其进一步防腐应用提供了理论基础。     

The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth of Lactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because sakacin K production follows primary metabolite kinetics, a decrease in cell formation resulted in a decrease in sakacin K production as well. Sodium chloride dramatically influenced bacteriocin production by decreasing both biomass production and specific bacteriocin production. Sodium nitrite, however, had no effect on specific bacteriocin production and decreased bacteriocin production only because of its effect on cell growth. Moreover, sodium nitrite enhanced the toxic effect of lactic acid on bacterial growth.     

Gastrointestinal survival and potential bioactivities of Lactobacillus curieae CCTCC M2011381 in the fermentation of plant food

Lactobacillus curieae CCTCC M2011381 is a novel strain isolated from stinky tofu brine. In order to evaluate the potential of the strain in fermenting plant foodstuff and possible bioactivity produced in fermentation, the growth of the strain in soymilk, soy protein isolate and ginkgo nut beverages was studied firstly. Cell counts of the strain could increase 4 log CFU/mL after 20 h of growth in all materials. The scavenging ratio of diphenyl picryl hydrazinyl radical was improved by the fermentation due to total flavonoids content increase, peptides formation, and efficient transformation of soy isoflavone glycoside to aglycone. Meanwhile, the fermentation significantly enhanced the inhibitions of 3-hydroxy-3-methylglutaryl-coenzyme A reductase of all the three materials. The highest inhibition of 67.2% was achieved by the fermented ginkgo nut beverage. The fermentation also significantly raise the inhibition of angiotensin I converting enzyme of soy protein isolate and ginkgo nut beverages. Finally, the strain was verified survival in mice gastrointestinal tract within all the fermented matrices. The highest cell count, 5.14 log CFU/g faeces, was detected at 5 d after the gavage of fermented soy protein isolate beverage. Accordingly, L. curieae has the prospect as the starter culture in fermentation of plant foodstuff.     

Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes,Meghalaya, India

Vitamins and SCFA (short-chain fatty acids) production from Lactobacillus isolates are studied due to its health benefits to the human hosts. Lactobacillus strains are widely used in fermented foods, and few of them are reported with vitamin and SCFA production potential. Therefore, in the present study, vitamins and SCFA production capability of isolates were studied to find the potent Lactobacillus cultures for value-added functional food product development. Five Lactobacillus strains, i.e., KGL2, KGL3A, KGL4, RNS4, and WTS4, were isolated from rice-based traditional fermented foods of Garo Hills, Meghalaya, India. All the well grown isolates were morphologically, physiologically, and genetically characterized. Then, vitamins and SCFA were estimated using HPLC based methods. Vitamins produced in vitamins free assay medium and SCFA in milk medium are produced by Lactobacillus. Lactic acid bacteria produce essential vitamins like riboflavin, folate, cobalamin, and SCFA which have health impacts (anti-obesity, anti-diabetics, anti-microbial, and other chronic diseases prevention) to the host. These vitamins are essential for cellular and metabolic growth of living system. In the study, five potent Lactobacillus isolates viz., KGL2 (Lactobacillus fermentum), KGL3A (Lactobacillus plantarum), KGL4 (Lactobacillus fermentum), RNS4 (Lactobacillus rhamnosus), and WTS4 (Lactobacillus fermentum) were considered for vitamins (B2, B12, and B9) and SCFA productions (lactate, butyrate, and acetate). However, KGL3A had shown highest B2 production (0.7 μg/ml) while KGL2 exhibited maximum B12 production (0.05 μg/ml) after 36 h. Moreover, WTS4 attributed highest folate production (0.09 μg/ml) after 24 h. In addition, RNS4 reported the maximum short-chain fatty acid production (0.77 g/l acetic acid, 0.26 g/l lactic acid, and 0.008 g/l butyric acid respectively). Potent Lactobacillus isolates from traditional fermented foods of Garo Hills, Meghalaya, India (North East Part of India) showed maximum production of B2, B9, and B12 as well as short-chain fatty acids and could be used for their application as health beneficial functional fermented dairy products.