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[1]吴海珍,杨丹妮,连伟劭,等.降胆固醇乳酸菌的筛选及其与山楂的体外协同降脂作用*[J].应用与环境生物学报,2020,26(01):1-12.[doi:10.19675/j.cnki.1006-687x.2019.04061]
 WU Haizhen,YANG Danni,LIAN Weishao,et al.Screening of cholesterol-lowering lactic acid bacteria and its in vitro synergistic lipid-lowering effect with hawthorn[J].Chinese Journal of Applied & Environmental Biology,2020,26(01):1-12.[doi:10.19675/j.cnki.1006-687x.2019.04061]
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降胆固醇乳酸菌的筛选及其与山楂的体外协同降脂作用*()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
26卷
期数:
2020年01期
页码:
1-12
栏目:
研究论文
出版日期:
2020-01-25

文章信息/Info

Title:
Screening of cholesterol-lowering lactic acid bacteria and its in vitro synergistic lipid-lowering effect with hawthorn
作者:
吴海珍;?杨丹妮;?连伟劭;?吴勇;?曹毅;?乔代蓉**
四川大学生命科学学院微生物与代谢工程四川省重点实验室 成都 610065
Author(s):
WU Haizhen;? YANG Danni;? LIAN Weishao;? WU Yong;? Cao Yi & QIAO Dairong**
Microbiology and Metabolic Engineering of Key Laboratory of Sichuan Province, College of Life Science, Sichuan University, Chengdu 610065, China
关键词:
乳酸菌;?山楂;?降胆固醇;?胆盐;?降脂
Keywords:
Lactic acid bacteria;? hawthorn;? cholesterol-lowering;? bile salts;? lipid-lowering
DOI:
10.19675/j.cnki.1006-687x.2019.04061
摘要:
高血脂及其引发的心血管疾病严重威胁人们的健康,乳酸菌和中药的降血脂功效成为研究热点。为了开发新的降脂途径,通过筛选降胆固醇乳酸菌,并探究其与中药的联合降脂作用,旨在提高二者现有的降脂效果。从酸奶、泡菜和青贮饲料中分离乳酸菌,研究其降胆固醇能力与益生特性,并通过主成分分析法,综合评价获得具有潜在应用价值的降胆固醇乳酸菌,进一步将其与降脂中药山楂联合发酵,研究其发酵液体外协同降脂效果。分离得到的90株乳酸菌中,初筛得到18株胆固醇去除率高于35%的乳酸菌。经主成分分析法比较得到9株高于商业对照菌株Lactobacillus rhamnosus GG 的乳酸菌,其中Lactobacillus acidophilus JY20 和JY41效果最好。将其与山楂混合发酵后,与降脂有关的活性成分含量及胆固醇和胆盐吸附能力显着提高。通过熵权法综合评价发现,山楂粉经JY20或JY41发酵后,体外降脂活性显着提高,分别提高了5.92倍、6.08倍。本研究表明降胆固醇乳酸菌与山楂的联合使用可以提高体外降脂效果,为开发新的降脂方法提供了新思路。(图4表7参35)
Abstract:
The hyperlipidemia and cardiovascular diseases caused by hyperlipidemia threaten human health seriously. Lactic acid bacteria and traditional Chinese medicine (TCM) have become the research hotspots in lipid-lowering. In order to develop a new lipid-lowering way, we screened cholesterol-lowering lactic acid bacteria and explored its lipid-lowering effect combined with hawthorn for a better lipid-lowering effect than the current ones. Firstly, lactic acid bacteria were isolated from yoghurt, kimchi and green storage fodder their cholesterol-lowering ability and probiotic properties were also studied. Then the principal component analysis (PCA) was used to evaluate them comprehensively to obtain valuable cholesterol-lowering lactic acid bacteria. Furthermore,hawthorn was then fermented with the cholesterol-lowering lactic acid bacteria, and the in vitro synergistic lipid-lowering effect of the fermentation broth was studied. Among isolated 90 strains of lactic acid bacteria, 18 strains were initially screened and had a cholesterol removal rate over of 35%. 9 strains of cholesterol-lowering lactic acid bacteria were further obtained by PCA and compared with the commercial strain Lactobacillus rhamnosus GG, among which Lactobacillus acidophilus JY20 and JY41 were the most potential lipid-lowering strains. After fermentation of hawthorn by Lactobacillus acidophilus JY20 or JY41 , the contents of active components in hawthorn related to lipid-lowering and the adsorption capacity of cholesterol and bile salts were significantly increased. By using the entropy method the synergistic effect of lipid-lowering effect was comprehensively evaluated, indicating that the in vitro lipid-lowering effect of the combined fermentation of hawthorn with JY20 or JY41 were significantly increased by 5.92 and 6.08 times, respectively.These results showed that the combination of the cholesterol-lowering lactic acid bacteria and hawthorn could improve the in vitro synergistic lipid-lowering effect, providing a new idea for developing lipid-lowering methods.

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备注/Memo

备注/Memo:
收稿日期 Received: 2019-04-30 接受日期 Accepted: 2019-05-24
*四川省科技厅项目(2018GZ0375; 2018NZ20007; 2019JDPT0012)、国家微生物资源平台项目(NIMR-2018-8)、成都市科技局项目(2018-YF05-00738-SN,2017-GH02-00071-HZ)资助
**通讯作者 Corresponding author (E-mail: scuqiaodr@163.com)
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更新日期/Last Update: 2019-06-19