喂饲Lactobacillus casei Zhang对大鼠体内脂质代谢的影响

从内蒙古锡林郭勒盟正蓝旗传统酸马奶中分离筛选到1株降胆固醇功效较好的乳杆菌Lactobacillus．casei Zhang。用Lb．casei Zhang灌胃高脂血症模型大鼠研究其对血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)的影响。结果表明:灌胃14 d后,Lb．casei Zhang热致死菌体组大鼠血清中TC浓度较对照组显著降低(P<0．01),TG浓度虽有降低但不呈显著性,同时HDL-C浓度显著升高(P<0．05);Lb．casei Zhang活菌体组大鼠血清中TC、TG浓度均有所降低,HDL-C浓度升高,但未呈显著性。灌胃28 d后,Lb．casei Zhang热致死菌体组大鼠血清中TC浓度较对照组显著降低(P<0．05),Lb．casei Zhang活菌体组TC浓度及两组TG、LDL-C浓度降低,但差异不显著,HDL-C未发生明显的改变。Lb．casei Zhang热致死菌体组和活菌体组粪便中的胆酸含量均增高,但只有热致死菌体组差异显著(P<0．05)。通过实验表明Lb．casei Zhang通过菌体对胆固醇的吸收吸附及减少肝肠循环中的胆酸来达到降血脂的功效。     

益生菌Lactobacillus casei Zhang增殖培养基的优化

Lactobacillus casei Zhang 是一株分离自传统酸马奶中的益生菌.本文研究了不同碳源、氮源、碳氮比例、微量元素及缓冲盐对 Lactobacillus casei Zhang 增殖培养的效果,并采用响应面法对优选的碳源、氮源和缓冲盐类的组成含量进行优化,得到 Lactobacillus casei Zhang 的增殖培养基为:葡萄糖20.9 g/L、大豆蛋白胨10.45 g/L、酵母粉10.45 g/L、K2HPO4 3.5 g/L、醋酸钠14.6 g/L、柠檬酸钠2.3 g/L、MgSO4·7H2O 1 g/L,MnSO4·5H2O 54 mg/L、CuSO4·5H2O 10 mg/L、吐温80为1 g/L.Lactobacillus casei Zhang 在此增殖培养基中经37℃ 18 h培养活茵数可达到4.78×109 CFU/mL,比在MRS中(4.8×108 CFU/mL)提高近10倍.     

绿色荧光蛋白和潮霉素抗性双标记载体转化草酸青霉菌P8的研究

草酸青霉菌P8(Penicillium oxalicum)溶磷菌株具有较强的溶解多种无机难溶磷的能力和促进作物生长的作用。为研究P8在作物根际的定殖状况,用携带加强型绿色荧光蛋白和潮霉素抗性的双标记载体转化溶磷青霉菌P8的原生质体,筛选出稳定、高效表达GFP并对潮霉素产生抗性的转化菌株,Southern杂交分析结果显示,外源质粒DNA是以非同源重组方式整合到转化菌株基因组染色体上。试验证明转化菌株的形态学特征和溶磷能力与野生型菌株无明显差别。     

农田休闲后土壤微生物类群和酶活性的变化及对西洋参种植的影响

研究农田经不同休闲年限后的土壤肥力、微生物类群和酶活性的关系.试验结果表明,农田土栽参在经过土壤体闲后土壤的有机质、速效氮和速效钾的含量均高于未经休闲的土壤.在休闲1年后,各类微生物的增长幅度是最大的.细菌增长了25倍,真菌增长5.6倍,放线菌增长4倍.当休闲2年后,微生物的增长速度明显降低.土壤在休闲1年后过氧化氢酶的活性提高了16%,蔗糖酶活性虽略有提高但差异不显著.休闲后土壤的氨化作用和硝化作用明显提高,其中休闲1年的土壤硝化作用比休闲前的提高33.5%.     

245例早期胃癌胃微血管形态变化及Bcl-2和P53表达特点的研究

目的:研究早期胃癌微血管形态变化以及Bcl-2和P53在早期胃癌中的表达特点.方法:选取245例消化不良症状的住院患者,首先用放大内镜观察胃微血管形态,然后根据胃小凹状况分为A、B、C、D、E型,分别检测不同胃小凹分型标本中Bcl-2和P53阳性率.结果:浅表性胃炎主要见于A型(57.9％)、B型(49.0％)和c型(20.0％)小凹类型;萎缩性主要见于C型(40.0％)和D型(50.0％);肠上皮化生主要见于C型(32.0％)、D型(35.7％)和E型36.0％);不典型增生多见于D型(10.7％)和E型(34.0％);胃癌仅见于E型(14.0％).不同类型的微血管形态,其Bcl-2和P53阳性率比较,差异有统计学意义.E型小凹的标本中Bcl-2和P53阳性率分别为68.0％与62.0％,均显著高于A(5.2％与7.8％)、B(7.8％与11.8％)、C(18.0％与16.0％)、D型(26.8％与30.4％),差异有统计学意义;D型小凹的标本中Bcl-2和P53阳性率均显著高于B型,差异亦有统计学意义.结论:早期胃癌及癌前病变主要发生在D、E型小凹类型;微血管形态可作为早期胃癌的诊断指标,放大内镜可以作为早期胃癌诊断的一种临床筛选方法.     

饲料中发酵芝麻粕替代菜粕对草鱼生长性能、肠道形态和微生物及小肽转运相关基因表达的影响

实验以初重(99.98±0.69) g的草鱼(Ctenopharyngodon idellus)为研究对象, 研究饲料中发酵芝麻粕替代菜粕蛋白对草鱼生长性能、肠道形态和微生物以及小肽转运相关基因表达的影响。添加0、5%、10%和15%发酵芝麻粕分别替代菜粕蛋白0、11.8%、23.5%和35.1%, 配制4组等氮等脂的饲料, 分别为对照组、实验1组、实验2组和实验3组。实验在室内循环水养殖系统中进行, 每组3个重复, 每一重复饲喂20尾鱼, 每天饱食投喂2次, 实验共持续45d。结果发现: 各处理组间草鱼增重率、特定生长率和蛋白质效率均无显著差异, 实验1组和2组略高于对照组(P>0.05); 组间饵料系数也无显著差异, 实验1组和2组略低于对照组(P>0.05)。实验组草鱼肠绒毛高度均显著高于对照组(P<0.05), 而实验组隐窝深度小于对照组 (P>0.05), 绒毛高度与隐窝深度的比值(V/C)在实验组也显著高于对照组(P<0.05)。随着发酵芝麻粕替代比例的增加, 乳酸杆菌(Lactobacillus)和芽孢杆菌(Bacillus)占比显著上升(P<0.05), 而大肠杆菌(Escherichia coli)和气单胞菌(Aeromonas)占比显著下降。小肽转运相关基因方面, 尾型同源盒基因2 (CDX2)、特异性蛋白1 (Sp1)和小肽转运蛋白1 (PepT1)基因mRNA相对表达量均随着发酵芝麻粕替代比例的增加呈现先显著上调后下调的趋势, 且均在实验1组时达到最大值(P<0.05)。综合考量鱼体生长性能、肠道黏膜形态、菌群及小肽转运相关基因表达方面, 草鱼饲料中发酵芝麻粕蛋白适宜替代菜粕蛋白的比例为11.8%—23.5%。     

~(32)P研究马铃薯(合作-88)和黄豆对磷素营养的吸收及分布规律

应用3 2 　P研究“合作 88”马铃薯对磷素营养的吸收和分布规律 ,结果显示 :马铃薯对磷素营养的吸收率随植株的生长而增加。吸收率与栽培生长时间呈显著正相关。磷素主要分布为茎 >根 >叶。随生育期茎中含量相对增加 ,而叶中含量相对减少 ,根的不变。黄豆对磷素的吸收在 6d水培时间内随时间的延长而增加 ,过后则衰退。     

益生菌Lactobacillus casei Zhang固态发酵条件的优化

利用一株分离自传统发酵酸马奶中的益生干酪乳杆菌（Lactobacillus casei Zhang）进行固态发酵（Solid State Fermentation,SSF）。以发酵物中的活菌数为主要指标,采用九因素四水平（L32（4^9））的正交试验优化固态发酵培养基,并在优化的培养基基础上研究不同的初始含水量及培养时间对Lactobacillus casei Zhang活菌数的影响。实验结果表明,在固态发酵培养基组成为4g豆粕、5g麸皮、0．6g乳清粉、0．3g葡萄糖、0．3g碳酸钙、0．02g硫酸铵、0．01g硫酸镁,初始含水量为55％的优化条件下,37℃发酵60h,发酵物中Lactobacillus casei Zhang活菌数可达到4．08×10^10CFU／g。     

复合益生菌粉对功能性便秘小鼠润肠通便的作用

探究由乳双歧杆菌V9、干酪乳杆菌Zhang、植物乳杆菌P9组成的复合益生菌粉对便秘模型小鼠的排便情况、肠动力水平的改善及肠道菌群结构的调整作用。

将100只Balb/c小鼠随机分为A、B两大组,每组又随机分为空白组、模型组以及复合益生菌粉低剂量组、中剂量组、高剂量组,其中A组50只用于排便情况测定,B组50只用于结肠HE染色及肠道菌群的检测。实验共进行15 d,空白组与模型组小鼠灌胃蒸馏水15 d,复合益生菌粉各剂量组小鼠灌胃相应剂量的复合益生菌粉15 d;同时,除空白组外,于第7天、第15天灌胃盐酸洛哌丁胺（4 mg/kg）进行造模。

与空白组相比,模型组小鼠首次排便时间显著延长（P＜0.01）,6 h内粪便质量显著减轻（P＜0.05）,肠推进率显著降低（P＜0.05）,提示造模成功;与模型组相比,复合益生菌粉低、高剂量组首次排黑便时间显著缩短（P＜0.05）,肠推进率显著升高（P＜0.05）,同时高剂量组小鼠6 h排便量增加（P＜0.05）。HE结果显示,复合益生菌粉可以增厚结肠肌层,恢复受损的结肠黏膜组织,并且腺管排列恢复至正常水平。菌群测序结果显示,与空白组相比,模型组小鼠肠道菌群结构发生显著改变;与模型组相比,复合益生菌粉中、高剂量组显著提高便秘模型小鼠肠道菌群的丰富度,其中Patescibacteria、厚壁菌门、放线菌门、疣微菌门、Eubacterium xylanophilum_group等丰度增加,另枝菌属、Odoribacter等丰度降低。

复合益生菌粉能够通过促进肠蠕动,调整肠道菌群结构发挥缓解小鼠便秘的作用。

     

Strain typing with ISLpl1 in lactobacilli

Twenty-seven Lactobacillus plantarum ssp. plantarum, 11 Lactobacillus paraplantarum and five Lactobacillus casei-related strains, isolated from various autochthonous Serbian and Montenegro-fermented foods, were identified using phenotypical characterization and current PCR methods based on PCR of the recA gene or the 23S-5S rRNA gene intragenic spacer (IS) region. The strains were genotypically characterized by a new method based on the insertion sequence element ISLpl11 that grouped these lactobacilli into 10 IS-fingerprinting groups. Between six and 23 copies of the ISLpl1 were found in each strain and the ISLpl1-fingerprint groups correlated well with the origin of the strains. The method proved suitable for strain typing of lactic acid bacteria at the infraspecies level.     

猪乳铁蛋白在4种重组乳杆菌中的表达及抑菌活性比较

为了获得优化的猪乳铁蛋白乳杆菌表达系统,并比较重组猪乳铁蛋白的抑菌活性,根据乳杆菌使用密码子的偏嗜性优化合成猪乳铁蛋白成熟肽编码序列,将其克隆到乳杆菌表达载体pPG612.1的XhoⅠ/BamHⅠ位点,获得了plf乳杆菌表达载体质粒pPG612.1-plf。将获得的重组质粒分别电转化入干酪乳杆菌ATCC393、戊糖乳杆菌KLDS1.0413、植物乳杆菌KLDS1.0344和副干酪乳杆菌KLDS1.0652细胞内,获得4种表达猪乳铁蛋白的重组乳杆菌。经木糖诱导,通过Western blotting和激光共聚焦检测重组猪乳铁蛋白的表达,用ELISA方法检测和比较4种重组菌上清中表达猪乳铁蛋白的量,并用琼脂孔穴扩散抑菌法检测4种重组乳杆菌表达乳铁蛋白的抑菌活性。结果表明,乳铁蛋白在4种重组乳杆菌中均得到正确表达,其产物分子量约73 kDa,重组干酪乳杆菌、重组戊糖乳杆菌、重组植物乳杆菌和重组副干酪乳杆菌的重组猪乳铁蛋白表达量分别为9.6μg/mL、10.8μg/mL、12.5μg/mL、9.9μg/mL。重组猪乳铁蛋白对大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌、巴氏杆菌和李氏杆菌均有一定的抑菌作用,对金黄色葡萄球菌的抑菌作用最强,且4种重组乳杆菌中重组植物乳杆菌表达产物的抑菌效果优于其他重组菌的表达产物。结果表明在4种乳杆菌中重组猪乳铁蛋白的最佳表达系统为植物乳杆菌,该结果为猪乳铁蛋白的乳杆菌表达系统进一步开发与应用奠定了基础。     

Survival, growth and persistence under farm conditions of a Lactobacillus plantarum strain inoculated into liquid pig feed

AIMS: To investigate the survival and persistence of Lactobacillus plantarum REB1 in the fermentation process of liquid pig feed on a working farm in standard production conditions. METHODS AND RESULTS: Two feed types, a control diet [nonfermented liquid feed (NFLF)] and a fermented diet [fermented liquid feed (FLF)], were compared. A rifampicin-resistant mutant L. plantarum REB1-Rif was used to initiate the fermentation of the feed. Inoculation with the experimental strain was repeated one or two times per week throughout the three month growing period. Four microbial groups were followed using standard microbiological techniques, as well as pH. Lactic acid bacteria (LAB) counts were high already at the beginning in FLF, while it took nine days to reach the corresponding LAB levels in NFLF. Yeasts were stable in FLF, whereas in NFLF there were occasional high counts during the first week. The numbers of Enterobacteriaceae were low, although in NFLF they were variable. The average pH in NFLF was 4.5 and 4 in FLF. CONCLUSIONS: The inoculation of L. plantarum REB1-Rif provided a LAB population of log 9 colony forming units (CFU) ml(-1) from the first feeding day, stable numbers of yeast and pH, and a drastic reduction of Enterobacteriaceae. SIGNIFICANCE AND IMPACT OF THE STUDY: The inoculation by L. plantarum REB1-Rif offered a FLF microbiologically stable from the first week in actual production conditions.     

一株植物乳酸杆菌的高密度发酵

目的研究一株植物乳酸杆菌的高密度发酵。方法通过单因素实验来确定此植物乳酸杆菌的最适生长温度、pH、碳源、氮源、缓冲盐等。结果最适生长温度是37℃、起始pH6.4、最适碳源为葡萄糖、最适氮源为牛肉膏,通过对缓冲盐的选择最终确定NaAc：CaCO3比为0.5：1.5;控制发酵条件,结合优化培养基,可使发酵后的培养液达到2.75×10^10CFU/ml。结论该缓冲盐能够有效的缓解发酵液pH的下降,延长对数生长期,使活菌数提高1倍,适合高密度发酵培养。     

不同质粒电转三种乳酸菌的比较研究

为比较研究不同质粒针对不同乳酸茵的电转效率的差异,分别以乳酸乳球菌NZ9000、干酪乳杆菌LC2W和植物乳杆菌WCFS1三种乳酸菌为受体,以七种不同质粒为载体,进行电转实验.结果表明在乳酸乳球菌NZ9000中,转化效率最高的是pIB 184质粒,达到了1.53×107 cfg/μgDNA,在干酪乳杆菌LC2W中,pSIP403质粒的电转化效率最高,达到了6.42×105 cfg/μgDNA,在植物乳杆菌WCFS1的电转化中,是pNZ44质粒达到8.68×105 cfg/μgDNA的最高转化效率.其中质粒pIB184和pNZ44在三种菌株中均有较高的电转化效率,超过了103 cfg/μgDNA,另一方面T-pAMS100、pSIP403、pSIP409三个质粒在干酪乳杆菌与植物乳杆菌中的电转化效率明显高于乳酸乳球菌.不同质粒针对不同乳酸茵的转化效率为乳酸茵的高效电转和表达栽体的选择与构建提供了可行依据.     

Malolactic fermentation in chardonnay wine by immobilised Lactobacillus casei cells

The kinetics of malolactic fermentation in Chardonnay wine by immobilised Lactobacillus casei cells has been studied. Calcium pectate gel and chemically modified chitosan beads were used as supports for immobilisation. Repeated batch fermentations were carried out with different wine samples, some of which were treated with sulfur dioxide (free 19–25 mg/litre and total 80–88 mg/litre), in shake flask at 36, 25 and 20°C without any loss of activity. The degradation of malic acid obtained using immobilised cells was twice as high as that obtained with free cells. At an initial pH 3·2, decrease of malic acid of about 30% was observed at 25°C in one hour using L. casei cells immobilised either in pectate gel or on chitosan. Among the physico-chemical parameters studied, temperature was the main factor affecting metabolism of the organic acids as well as the rate of the malolactic fermentation. Operational stability of calcium pectate gel beads and chemically modified chitosan beads was 6 months after eight fermentations and 2 months after five fermentations, respectively, which proved the possibility of industrial application of the chosen supports in wine making.     

In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk

AIMS: Food-borne pathogen inhibition was tested in the presence of a mixture of Lactobacillus acidophilus and Lactobacillus casei during fermentation under controlled pH conditions. METHODS AND RESULTS: The growth of Escherichia coli O157:H7, Salmonella serotype Typhimurium, Staphylococcus aureus, Listeria innocua, Enterococcus faecium and Enterococcus faecalis was evaluated for 48 h at 37 degrees C. In the presence of the lactic acid bacteria (LAB), an increase of the generation time was observed for all the gram-positive bacteria evaluated. Staphylococcus aureus was the most sensitive strain showing an increase of the generation time by 210%. However, for all the gram-negative bacteria evaluated, no inhibition occurred after 8 h of fermentation. The soluble portion of Lact. acidophilus- and Lact. casei-fermented milk was recuperated and tested for its antimicrobial activity. Listeria innocua and Staph. aureus were the most sensitive to the presence of fermented milk supernatant showing an inhibition of 85.9% and 84.7%, respectively. This soluble fraction was neutralized to eliminate the antimicrobial effect of the organic acids produced; the most sensitive strains were L. innocua and E. coli O157:H7 showing an inhibition of 65.9% and 61.9%, respectively. Finally, the soluble fraction was neutralized and irradiated at 45 kGy using a (60)Co source to eliminate the possible antimicrobial effect of both organic acids and bacteriocin-like substances. Enterococcus faecalis, E. coli O157:H7 and Staph. aureus were the most affected bacteria by this fraction, showing 39.1, 32 and 31.2% inhibition, respectively. CONCLUSIONS: The results obtained in this study suggest the implication of both organic acids and bacteriocin-like inhibitory substances in the antimicrobial activity observed in the soluble fraction of the probiotic preparation. SIGNIFICANCE AND IMPACT OF THE STUDY: This study revealed the antimicrobial mechanisms of action of Lact. acidophilus- and Lact. casei-fermented milk used to prevent antibiotic-associated diarrhoea.