In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine

被引：121

作者：

Ren, Dayong ^{[1
,2
]}

Li, Chang ^{[1
]}

Qin, Yanqing ^{[1
,2
]}

Yin, Ronglan ^{[3
]}

Du, Shouwen ^{[1
]}

Ye, Fei ^{[1
]}

Liu, Cunxia ^{[1
]}

Liu, Hongfeng ^{[1
]}

Wang, Maopeng ^{[1
]}

Li, Yi ^{[1
]}

Sun, Yang ^{[1
]}

Li, Xiao ^{[1
]}

Tian, Mingyao ^{[1
]}

Jin, Ningyi ^{[1
]}

机构：

[1] Acad Mil Med Sci, Inst Mil Vet, Key Lab Jilin Prov Zoonosis Prevent & Control, Changchun 130122, Peoples R China

[2] Jilin Agr Univ, Coll Food Sci & Engn, Changchun 130118, Peoples R China

[3] Acad Anim Sci & Vet Med Jilin Prov, Changchun 130062, Peoples R China

来源：

ANAEROBE | 2014年 / 30卷

基金：

中国国家自然科学基金;

关键词：

Lactobacillus spp; Probiotics; In vitro properties; Gastrointestinal tolerance; Adhesion; LACTIC-ACID BACTERIA; GASTROINTESTINAL-TRACT; STARTER CULTURES; RHAMNOSUS GG; ADHESION; CHOLESTEROL; EXPRESSION; CELL; MACROPHAGES; TOLERANCE;

D O I：

10.1016/j.anaerobe.2014.07.004

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

This study aims to evaluate the functional and probiotic characteristics of eight indigenous Lactobacillus strains in vitro. The selected lactobacilli include strains of Lactobacillus casei subsp. casei, Lactobacillus salivarius subsp. salicinius, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus rhamnosus. All strains tolerated both pH 2 for 3 h and 1% bile salt for 24 h. The strains CICC 23174 and CGMCC 1.557 were the most adhesive strains producing the highest quantity of EPS. Although a wide variation in the ability of the eight strains to deplete cholesterol and nitrite, antagonize pathogens, scavenge free radical, and stimulate innate immune response were observed, the strains CICC 23174 and CGMCC 1.557 showed the widest range of these useful traits. Taken together, the strains CICC 23174 and CGMCC 1.557 exhibited the best probiotic properties with the potential for use in the production of probiotic fermented foods. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：1 / 10

页数：10

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