乳酸菌表面蛋白对免疫细胞的诱导增殖及粘附抑制效应

目的研究表面蛋白在乳酸菌体外粘附和激活免疫细胞中的作用。方法应用5mol/L氯化锂结合盐酸胍提取植物乳杆菌LpYZU09、干酪乳杆菌LcYZU02、鼠李糖乳杆菌LrGG、发酵乳杆菌LfYZU15及戊糖片球菌PpYZU32的表面蛋白,并分析提取物对乳酸菌粘附鼠肠上皮细胞、巨噬细胞和脾细胞的抑制作用及诱导增殖效应。结果表面蛋白对3种细胞粘附菌体均具有显著抑制效应,抑制作用具有细胞和菌株差异性,其中菌株LrGG表面蛋白对巨噬细胞粘附5种菌体普遍显示了较强的抑制作用,抑制率为38.7%~76.0%。不同菌株表面蛋白对肠上皮细胞的诱导增殖指数为0.05~0.35,对巨噬细胞为0.05~0.42,对脾细胞为0.02~0.40,诱导效应具有菌株和剂量依赖性,菌株LrGG的诱导增殖指数显著高于其他四种。结论乳酸菌表面的蛋白类因子在粘附和激活免疫细胞中发挥了重要作用。     

2种乳酸菌对牙鲆体表、消化道粘液粘附及对4种致病菌的粘附抑制性

目的 研究2株乳酸菌（L1来自牙鲆肠道,L2为干酪乳杆菌）在牙鲆体表和消化道粘液的粘附及其对4种致病菌的粘附抑制情况。方法 异硫氰酸荧光素（FITC）标记法。结果 2种乳酸菌在牙鲆体表和消化道粘液中均有粘附性。在胃的粘附效果最好,粘附百分率分别是48．18％和63．0％,L2在牙鲆体表、盲囊和肠的粘附能力强于L1。L1对白色念珠菌（Candida albicans）在各部位均无粘附抑制作用,对荧光假单胞菌（P．Fluorescens）粘附抑制作用最强．使其在牙鲆消化道粘液的粘附百分率下降了19．01％,其余依次为非01型霍乱弧菌（V．cholerae non-Оl strains）、嗜水气单胞菌（Aeromonas hydrophila）,分别降低了5．22％、3．22％;L2对非Оl型霍乱弧菌粘附抑制效果最强,使其粘附百分率降低了22．31％。使荧光假单胞菌、嗜水气单胞菌和白色念珠菌分别下降了17．50％、12．69％、5．15％。结论 对4种常见致病菌的粘附抑制在消化道粘液中好于体表。     

乳酸菌粘附的机制、特点、生物学作用

目前微生态制剂迅猛发展,乳酸菌是微生态制剂中应用最为广泛,效果较好的一类。美国FDA批准用作直接饲喂的微生物已有43种,其中乳酸菌28种,我国农业部允许使用的饲料微生物添加剂有12种,其中乳酸菌7种。双歧杆菌、乳酸杆菌是肠道最重要也是最具代表性的生理性细菌,它们对宿主发挥生物屏障、营养、免疫、抗肿瘤等生理作用。粘附是微生物与宿主相互关系的先决条件之一,     

灭活的双歧杆菌对肠上皮细胞粘附及其影响因素的研究

目的 观察灭活的青春双歧杆菌对人大肠癌细胞系ＣＣＬ－２２９的粘附以及影响粘附的因素。方法 通过与双歧杆菌活菌比较,灭活的双歧杆菌同样能粘附于肠上皮细胞,并且耗尽培养上清有利于双歧杆菌粘附。结果 粘附具有显著的浓度效应;粘附效果与孵育环境的ｐＨ值有关;高温处理耗尽培养上清对粘附无明显影响。结论 灭活的双歧杆菌可能具有与活菌相同的生态效应。     

豆豉中高效抑菌活性乳酸菌的筛选及其抑菌研究

目的从云南传统发酵豆豉中分离乳酸菌,并从中筛选具有高抑菌活性的菌株,进一步研究其抑菌谱,并初步分析其抑菌机制,为新型生物防腐剂的开发提供理论依据。方法应用传统纯培养技术及spot-on-lawn法从云南传统发酵豆豉中筛选得到具有抑菌作用的乳酸菌40株,并从中筛选得到1株具有高效抑菌活性的植物乳杆菌YM-4-3菌株。通过HPLC和紫外分光对其主要抑菌物质进行分析与抑菌试验。结果 YM-4-3菌株是1株具有新型生物防腐剂应用潜力的乳酸菌菌株。结论初步推测YM-4-3菌株抑菌机制为有机酸主导,细菌素和其他化学抑菌物质协同作用。     

产细菌素乳酸菌的筛选及体外抑菌试验

从健康鸡、兔、仔猪肠道内容物及新鲜粪便中分离到4l株乳酸菌,通过单层琼脂平板扩散实验,筛选出5株有明显抑菌活性代谢产物的乳酸菌,其中4株属于乳杆菌属,l株属于链球菌属。排除酸的干扰后,离心发酵液对指示菌仍有抑菌活性,用胰蛋白酶和本瓜蛋白酶处理后抑菌活性明显降低,用过氧化氢酶作用上清液,抑菌效果不变,说明过氧化氢未起作用,从而得知抑菌物质中有蛋白质类细菌素。将离心发酵液分别调pH值为2．0、3．0、4．0、5．0、6．0、7．0,做抑菌试验,试验结果证明：所分离的5株乳酸菌在pH2．0,3．0,4．0时均有较强的抑菌活性,且MD菌株在pH7．0时抑菌活性亦较强,这进一步排除了酸的作用。每周重复一次,抑菌结果完全一致,但至第5周时,抑菌现象完全消失,说明抑菌物质随时间的延长而失活,起抑菌作用的物质不是有机酸。     

抑制猪霍乱沙门氏菌的乳酸菌的分离、鉴定及潜在抑菌物质分析

猪霍乱沙门氏菌(Salmonella choleraesuis)是一种常见的食源性致病菌。为了预防和治疗该菌引起的疾病,饲养者在饲料中大量添加抗生素,致使猪肉存在严重的食品安全问题。从健康成年无量山乌骨鸡肠道内容物中筛选出具有抑菌作用的乳酸菌,测定其对猪霍乱沙门氏菌的抑菌效果,分析乳酸菌抑制猪霍乱沙门氏菌的有效成分,并对筛选的乳酸菌种进行了分子生物学鉴定。采用双层平板法对具有抑制猪霍乱沙门氏菌的乳酸菌进行筛选,采用牛津杯法对抑菌效果进行测定,并采用酶蛋白敏感性测定、热处理、有机酸处理等方法分析抑菌活性物质有效成分,采用16S rDNA分子标记对乳酸菌进行鉴定,并构建系统发育树。结果显示,从健康鸡肠道中筛选出18株乳酸菌,其中2株对猪霍乱沙门氏菌(Salmonella choleraesuis)、大肠埃希菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、肠炎沙门氏菌(Salmonella enteritidis)、肠炎沙门氏菌亚种(Salmonella enteritidis subspecies)、志贺氏菌(Shigella)、无乳链球菌(Streptococcus agatactiae)具有良好的抑菌效果;不同蛋白酶、pH处理对乳酸菌无细胞培养液抑菌效果均有不同程度的影响,但是经80℃处理的乳酸菌无细胞培养液,其抑菌效果未明显改变。经鉴定,2株乳酸菌分别为植物乳杆菌(Lactobacillus plantarum)和短乳杆菌(Lactobacillus brevis)。从健康成年无量山乌骨鸡肠道内容物中分离得到的植物乳杆菌菌株L2和短乳杆菌菌株L4对猪霍乱沙门氏菌等致病菌具有明显地抑制作用,推测其抑菌有效成分可能为小肽类及有机酸,这对减少抗生素使用,提高猪肉食品的品质与安全性具有一定价值。     

由蛋白质介导的双歧杆菌对体外培养肠上皮细胞的粘附

本文对双歧杆菌和体外肠上皮细胞系Ｌｏｖｏ细胞间的粘附进行了研究。结果表明,双歧杆菌能特异性地粘附于肠上皮细胞周围,并且具有浓度和时间效应;各株双歧杆菌的粘附力存在着差异,新分离株高于标准株,胰蛋白酶处理耗尽培养液上清可完全抑制其粘附;高温也能降低粘附力;而白蛋白对粘附无影响。提示,双歧杆菌粘附素可能是一种不耐热的蛋白质,主要存在于耗尽培养液上清中     

乳杆菌表面粘附蛋白的提取、鉴定及粘附特异性的初步研究

以从健康牙鲆肠道中分离筛选的乳杆菌L15(Lactobacillussp.L15)和嗜酸乳杆菌ATCC4356为实验材料,应用5mol/L LiCl提取其表面蛋白,利用蛋白印迹法鉴定出在L15表面蛋白中分子量为61.8kDa和54.6kDa的蛋白质分别参与对牙鲆和鲤鱼粘液的粘附过程,为新发现的粘附蛋白种类,将其命名为MAPPpo1和MAPPcc。ATCC4356中分子量分别为43.0kDa和63.3kDa的两个表面蛋白参与对牙鲆粘液的粘附,而分子量为43.0kDa的蛋白参与对鲤鱼粘液的粘附。同时,蛋白质印迹法显示,L15和ATCC4356在牙鲆和鲤鱼肠粘液中均具有相同的粘附受体,在牙鲆肠粘液中是分子量为29.7kDa和30.3kDa的两种蛋白质,而在鲤鱼肠粘液中只有分子量为26.2kDa的蛋白作为受体参与L15和ATCC4356的粘附过程。结果显示,乳杆菌对肠粘液的粘附不但具有菌种的特异性,而且也有宿主的特异性。     

昂立植物乳杆菌粘附肠上皮细胞的研究

目的研究益生菌粘附肠上皮细胞机制,探讨益生菌的生物屏障机制,筛选益生菌.方法研究昂立植物乳杆菌(LP-Onlly)培养上清液,对病原菌和自身菌粘附Lovo细胞的影响.结果培养12 h的LP-Onlly发酵上清液在一定程度上能抑制病原菌的粘附,同时耗尽培养上清液,有促进自身菌粘附的作用.结论耗尽培养上清液中存在粘附素成分,能介导该菌的粘附.     

Lactic acid bacteria in the quality improvement and depreciation of wine

The winemaking process includes two main steps: lactic acid bacteria are responsible for the malolactic fermentation which follows the alcoholic fermentation by yeasts. Both types of microorganisms are present on grapes and on cellar equipment. Yeasts are better adapted to growth in grape must than lactic acid bacteria, so the alcoholic fermentation starts quickly. In must, up to ten lactic acid bacteria species can be identified. They belong to the Lactobacillus, Pediococcus, Leuconostoc and Oenococcus genera. Throughout alcoholic fermentation, a natural selection occurs and finally the dominant species is O. oeni, due to interactions between yeasts and bacteria and between bacteria themselves. After bacterial growth, when the population is over 10⁶CFU/ml, malolactic transformation is the obvious change in wine composition. However, many other substrates can be metabolized. Some like remaining sugars and citric acid are always assimilated by lactic acid bacteri a, thus providing them with energy and carbon. Other substrates such as some amino acids may be used following pathways restricted to strains carrying the adequate enzymes. Some strains can also produce exopolysaccharides. All these transformations greatly influence the sensory and hygienic quality of wine. Malic acid transformation is encouraged because it induces deacidification. Diacetyl produced from citric acid is also helpful to some extent. Sensory analyses show that many other reactions change the aromas and make malolactic fermentation beneficial, but they are as yet unknown. On the contrary, an excess of acetic acid, the synthesis of glucane, biogenic amines and precursors of ethylcarbamate are undesirable. Fortunately, lactic acid bacteria normally multiply in dry wines; moreover some of these activities are not widespread. Moreover, the most striking trait of wine lactic acid bacteria is their capacity to adapt to a hostile environment. The mechanisms for this are not yet c ompletely elucidated . Molecular biology has provided some explanations for the behaviour and the metabolism of bacteria in wine. New tools are now available to detect the presence of desirable and undesirable strains. Even if much remains unknown, winemakers and oenologists can nowadays better control the process. By acting upon the diverse microflora and grape musts, they are more able to produce healthy and pleasant wines.     

乳酸菌黏附小鼠派伊尔结及影响因子的研究

目的研究乳酸菌结合小鼠派伊尔结（PP）的性质,确定乳酸菌黏附小鼠PP的影响因子。方法测定10株荧光标记的乳酸菌对PP组织切片黏附性,分析细菌表面疏水性和酵母、红细胞凝集性与黏附性的关系。结果凝集酵母、红细胞能力强的乳酸菌,PP黏附性强。除嗜酸乳杆菌（L.acidophilm）外,其他9株乳酸菌的表面疏水性与凝集酵母、红细胞的能力呈显著的负相关性（r=-0．60和r=-0．53,P〈0．05）。L.acidophilm黏附PP的能力最强。L．acidophilm黏附PP能力和红细胞凝集性均可被D（＋）-甘露糖、D（＋）-半乳糖抑制。结论乳酸菌黏附PP的能力受疏水性和表面特异性凝集素的影响。L.acidophilm表面D（＋）-甘露糖、D（＋）-半乳糖特异性凝集素可能参与黏附PP的过程。     

Lactic acid bacteria: inhibition of angiotensin converting enzyme in vitro and in vivo

A total of 26 strains of wild-type lactic acid bacteria, mainly belonging to Lactococcus lactis and Lactobacillus helveticus, were assayed in vitro for their ability to produce a milk fermentate with inhibitory activity towards angiotensin converting enzyme (ACE). It was clear that the test strains in this study, in general, produce inhibitory substances in varying amounts. Using a spectrophotometric assay based on amino group derivatization with ortho-phthaldialdehyde as a measure of relative peptide content, it was shown that there is a significant correlation between peptide formation and ACE inhibition, indicating that peptide measurement constitutes a convenient selection method. The effect of active fermentates on in vivo ACE activity was demonstrated in normotensive rats. The pressor effect of angiotensin I (0.3 μg/kg) upon intravenous injection was significantly lower when rats were pre-fed with milks fermented using two strains of Lactobacillus helveticus. An increased response to bradykinin (10 μg/kg, intravenously injected) was observed using one of these fermented milks. It is concluded that Lactobacillus helveticus produces substances which in vivo can give rise to an inhibition of ACE. The inhibition in vivo was low compared to what can be achieved with classical ACE inhibitors. The clinical relevance of this finding is discussed. This work is the first in which an effect of fermented milk on ACE in vivo has been demonstrated, measured as decreased ability to convert angiotensin I to angiotensin II. This revised version was published online in June 2006 with corrections to the Cover Date.     

The effect of probiotic bacteria on the adhesion of pathogens to human intestinal mucus

Human intestinal glycoproteins extracted from faeces were used as a model for intestinal mucus to investigate adhesion of pathogenic Escherichia coli and Salmonella strains, and the effect of probiotics on this adhesion. S-fimbriated E. coli expressed relatively high adhesion in the mucus model, but the other tested pathogens adhered less effectively. Probiotic strains Lactobacillus GG and L. rhamnosus LC-705 as well as a L. rhamnosus isolated from human faeces were able to slightly reduce S-fimbria-mediated adhesion. Adhesion of S. typhimurium was significantly inhibited by probiotic L. johnsonii LJ1 and L. casei Shirota. Lactobacillus GG and L. rhamnosus (human isolate) increased the adhesion of S. typhimurium suggesting that the pathogen interacts with the probiotic.     

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

Aims: To investigate antifungal activity produced by lactic acid bacteria (LAB) isolated from malted cereals and to determine if such LAB have the capacity to prevent fungal growth in a particular food model system. Methods and Results: The effect of pH, temperature and carbon source on production of antifungal activity by four LAB was determined. Pediococcus pentosaceus was used to conduct a trial to determine if it is feasible to eliminate Penicillium expansum, the mould responsible for apple rot, using an apple model. Penicillium expansum was incapable of growth during the trial on apple‐based agar plates inoculated with the antifungal‐producing culture, whereas the mould did grow on apple plates inoculated with an LAB possessing no antifungal activity. Conclusion: Partial characterization of the antifungal compounds indicates that their activity is likely to be because of production of antifungal peptides. The trial conducted showed that the antifungal culture has the ability to prevent growth of the mould involved in apple spoilage, using apples as a model. Significance and Impact of the study: The ability of an LAB to prevent growth of Pen. expansum using the apple model suggests that these antifungal LAB have potential applications in the food industry to prevent fungal spoilage of food.     

Evaluation of lactic acid bacteria autolysate for the supplementation of lactic acid bacteria fermentation

At the end of culture in a carbon-limited medium, i.e. the best conditions for subsequent autolysis, lactic acid bacteria were harvested and autolysed at 50 °C for 24 h. The resulting supernatant was then successfully tested as a substitute for industrial yeast extract for the supplementation of whey permeate and its conversion into lactic acid: for almost equivalent total nitrogen amounts of both supplements, the same growth and production rates were recorded.     

Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteria

The green crop drying industry in Denmark uses Italian rye grass, clover, and alfalfa as raw materials for the production of green pellets. The green crop drying industry solves its energy economical problems by heating and pressing of the green crop before drying. The produced sidestream is called brown juice. Brown juice was shown to be an excellent medium for lactic acid fermentation. The aim of this study was to investigate the utilisation of brown juice in the production of polylactic acid, where wheat starch would be added to increase the lactic acid yield and, thus, the feasibility of the process. A number of amylolytic lactic acid bacteria have been identified, and in this work, six different strains were tested for their ability to produce α-amylase and to utilise all sugars with high lactic acid yield in a medium with a complex composition of free sugars (brown juice) and starch. Lactobacillus plantarum A6 was the only strain that showed both a good lactic acid production and utilisation of starch in this medium. The growth rate of this strain was approximately 0.4 h⁻¹ and the lactic acid yield was 0.7.     

降胆固醇乳酸菌的应用及其机理研究进展

乳酸菌除了能够改善肠道微生态环境促进人体健康外,有些乳酸菌还具有能降低人体血清胆固醇的特性。近年来许多研究都已证明某些乳杆菌、双歧杆菌及肠球菌等具有调节血脂代谢、降低人体血清胆固醇的能力。本文综述了降胆固醇乳酸菌的体外筛选模型及其降胆固醇的作用机理,以期为进一步开发相关产品提供技术依据。     

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

In an investigation of the changes in the microflora along the pathway: kefir grains (A)→kefir made from kefir grains (B)→kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83–90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus casei subsp. pseudoplantarum and Lactobacillus brevis. Yeasts (10–17%) identified were Kluyveromyces marxianus var. lactis, Saccharomyces cerevisiae, Candida inconspicua and Candida maris. In the microbial population of kefir grains and kefir made from them the homofermentative lactic streptococci (52–65% and 79–86%, respectively) predominated. Within the group of lactobacilli, the homofermentative thermophilic species L. delbrueckii subsp. bulgaricus and L. helveticus (70–87% of the isolated bacilli) predominated. Along the pathway A→B→C, the streptococcal proportion in the total kefir microflora increased by 26–30% whereas the lactobacilli decreased by 13–23%. K. marxianus var. lactis was permanently present in kefir grains and kefirs, whereas the dominant lactose-negative yeast in the total yeast flora of the kefir grains dramatically decreased in kefir C. Journal of Industrial Microbiology & Biotechnology (2002) 28, 1–6 DOI: 10.1038/sj/jim/7000186 Received 02 August 2000/ Accepted in revised form 15 July 2001     

A method for the identification of proteins secreted by lactic acid bacteria grown in complex media

Lactic acid bacteria (LAB) are known for their special nutritional requirements, being usually cultured in complex media to achieve optimal growth. In this paper, a protocol based on trichloroacetic acid precipitation of peptides and proteins is presented. The method has been tested on four probiotic LAB strains grown in De Man Rogosa Sharpe (MRS) broth, a complex medium that is often used for the culture of such bacteria. This protocol allowed the detection of 19 proteins after sodium dodecyl sulfate-polyacrylamide gel electrophoresis, 10 of them being successfully identified by tandem MS. Thereafter, the 10 were found to be secreted or surface associated by bioinformatic means. In conclusion, this work supplies a method for the identification of proteins secreted by LAB, allowing discrimination between the proteins present in the MRS and those produced by probiotic LAB.