摘要
嗜酸乳杆菌是肠道内的一种益生菌,也是奶制品中含有的重要的活性微生物。本文探讨了嗜酸乳杆菌及其菌体总蛋白对杂色曲霉素的去除能力,实验结果显示:嗜酸乳杆菌菌体总蛋白对杂色曲霉素的相对吸附率达75.8%,而面包酵母菌体总蛋白为48.9%、小牛血清白蛋白只有32.5%, 嗜酸乳杆菌菌体总蛋白的吸附作用呈一定的量效关系;胰蛋白酶或胃蛋白酶消化使嗜酸乳杆菌菌体总蛋白对杂色曲霉素的相对吸附率由52.2%下降至34.3%和36.1%,但吸附作用没有消失;菌体总蛋白与杂色曲霉素混合温育1、2、3、4、5h检测,结果嗜酸乳杆菌菌体总蛋白在整个实验的时段中的相对吸附率在57.2%～75.7%的较高水平内波动,而面包酵母菌体总蛋白由开始的70.6%相对吸附率在实验5h结束时的19.8%,另外的BSA的吸附率一直维持在14.6%～34.3%之间;酸和热处理菌体使嗜酸乳杆菌对ST的相对吸附率由60.5%分别增加至71.2%和69.5%。本研究的结果为杂色曲霉素的去毒以及食品加工提供了有用的参考数据。
Lactobacillus acidophilus(L. aci.) is a probiotics strains in the human intestinum, also is a important activitymicroorganisms in the milk products. The main aim of this work was to study ability of binding sterigmatocystin(ST) byLactobacillus acidophilus cells and the mixed proteins from it's cytoplasm. The results shown that the rate of binding ST for theL. aci. mixed proteins may represent up to 75.8%, but 48.9% of the yeast's mixed proteins and 32.5% of BSA. After treated withtrypsin or pepsin, the activity of the L. aci. mixed proteins binding ST decreases form 52.2% to 34.3% or 36.1% compared withcontrol test. The rate of binding ST were determined after incubated the mixed proteins with ST for 1,2,3,4 and 5 hours, the rateof L. aci. mixed proteins is higher level (57.2% to 75.7%), but rate of BSA is lower level (14.6% to 34.3%), the rate of yeast'smixed proteins is 70.6% at 1hour down to 19.8% at 5 hours. Treating with heat or HCl may increases the rate of L. aci. bind STfrom 60.5% up to 71.2% or 69.5%. These results apply value reference dates for removing stergmatocystin and processing food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期79-84,共6页
Food Science
基金
广东省科技攻关计划项目(010418)
