摘要
以代表性的肠道致病菌为研究对象,利用茶多酚干预其正常生长状态,促进进入活的非可培养状态（VBNC）,该文对此进行了系列研究。通过在0~3.0%浓度范围内调节茶多酚剂量,发现2.5%浓度的茶多酚溶液能达到最大抑菌效果。还研究了在0.6%~1.2%浓度梯度的茶多酚诱导下,细菌由正常生活状态进入VBNC状态所需的时间,随着茶多酚浓度的升高由25 d减少为15 d,最后用扫描电镜观察,发现沙门氏菌VBNC状态的个体形态相对于正常状态平均皱缩了0.3μm。另外,通过监测生长曲线发现,2.0%茶多酚在抑制肠道致病菌生长且延迟其进入对数生长期的同时,提高了益生菌67%的生长效率。研究结果证明,茶多酚对调节肠道菌群的生长起到了积极的作用,该研究为深入利用茶多酚在食品发酵生产和保健食品开发方面提供了理论基础。
Intestinal flora was researched through a series of experiments under the intervention of the tea poly- phenols using bacteria entering viable and nonculturable state. The results showed that the tea polyphenol of 2.5% had maximum antibacterial effect when the dosage of tea polyphenols ranged from 0 to 3.0%. It was concluded that it took a reduction from 25 to 15 days to enter the VBNC state with the concentration of tea polyphenols increasing from 0.6% to 1.2%. It could be observed by scanning electron microscopy that individual morphology of VBNC state shrunk 0.3 μm. In addition, 2.0% tea polyphenols inhibited the growth of harmful bacteria and delayed the logarith- mic phase, at the same time, improved sixty-seven percent of the efficiency of the growth of probiotics, as we could see from the growth curve. The results proved that tea polyphenols had played a positive role on regulating the growth of intestinal flora. It provided effective theory basis for the further use of tea polyphenols in food fermentation produc- tion and health food development.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第8期12-17,共6页
Food and Fermentation Industries
基金
国家自然科学基金(项目编号31000781)
广东省科技攻关计划(项目编号2012B091100075)
国家大学生创新创业训练计划项目(项目编号201210564138
SCX13197)
