【摘要】 模拟人体胃肠道胆盐环境,将植物乳杆菌(L.plantarum)、干酪乳杆菌(L.casei)、嗜酸乳杆菌(L.acidophilus)置于含有小米提取液、葡萄糖或酵母膏的胆盐溶液(0.3%)中4h,研究小米提取液及其所含的几种膳食组分(还原糖、游离氨基氮)对乳杆菌耐胆盐能力的影响,以确定提高益生菌存活能力的理化因素。结果表明,添加小米提取液可以显著提高3种乳杆菌对胆盐的抗性。这种促进效果主要归因于小米提取物中可溶性糖的存在;游离氨基氮的增多也能提高乳杆菌对胆汁盐的抗性,但效果不如葡萄糖明显。更多还原

【Abstract】 In this study,the effects of millet extracts and several dietary constituents individually(reducing sugars,free amino nitrogen) on the viability of L. plantarum,L.casei and L. acidophilus strains during exposure to 0.3% bile for 4 h in a phosphate-saline buffer at pH 7 were investigated to identify the physicochemical factors that can generally improve the viability of Lactobacillus under bile condition. The results indicated that millet extracts exhibit significant protective effects on the viability of L.plantarum,L.casei and L.acidophilus under bile condition,which is mainly attributed to soluble sugars presence in the millet extracts. The presence of free amino nitrogen in the millet extracts also increases Lactobacillus resistance to bile but to a lesser extent of glucose .更多还原