高效降解嘌呤核苷乳酸菌的筛选及特性研究

doi:10.3969/j.issn.1673-1689.2019.04.002

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高效降解嘌呤核苷乳酸菌的筛选及特性研究
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                        10.3969/j.issn.1673-1689.2019.04.002
                    
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中图分类号:TQ464;Q939
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Isolation of a Lactic Acid Bacterium With High Ability of Purine Nucleoside-Decomposing and Evaluation of Its Probiotic Properties

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摘要:

采用乳酸菌对高尿酸血症及其相关病症进行辅助治疗，可以减轻严格饮食限制（传统治疗方法）对患者生活质量的影响。本研究以市售泡菜为材料，用HPLC法测定乳酸菌对肌苷和鸟苷的降解率，筛选出具有高效降解嘌呤核苷能力的乳酸菌。在筛选菌株中，菌株5-1的降解能力最强，对肌苷和鸟苷的降解率分别为89.37%和93.20%。该菌株经生理生化和16S rDNA 测序鉴定为弯曲乳杆菌（Lactobacillus curvatus）。在pH 3或胆盐浓度0.3% 的条件下处理4 h后，Lb. curvatus 5-1活菌数保持在107 cfu/mL以上。另外，该菌株在人工胃肠液中展现出良好的耐受性，在肠液中的核苷降解能力与在缓冲液中的相当。因此，Lb. curvatus 5-1是开发高尿酸血症预防及辅助治疗的微生态菌剂的优良菌株，具有良好的应用前景。

Abstract:

Lactic acid bacteria（LAB） can be used for prevention and auxiliary treatment of hyperuricemia and its complications. By using such way，the detrimental effect of people’s living quality caused by maintaining strict dietary restriction（the conventional treatment of hyperuricemia） could be reduced or eliminated. In this study the purine nucleoside-decomposing ability of LABs were isolated from Chinese sauerkraut bought from local supermarket by HPLC method through the determination of their insosine and guanosine degradation abilities. Among which strain 5-1 showed the best probiotic potential with degradation rate of insosine and guanosine are 89.37% and 93.20% respectively. Based on physiological，biochemical tests and 16S rDNA classification，strain 5-1 was identified as Lactobacillus curvatus. After 4 h treatment under the circumstance of pH 3 or 0.3% bile salt，strain 5-1 could keep a survival level of 107 cfu/mL. Furthermore the great tolerance capacity was shown in the artificial gastrointestinal fluid with food suspension and excellent purine nucleoside-decomposing ability in artificial intestinal juice with food suspension．Therefore，Lb. curvatus 5-1 has a great potential for applications in the development of microbial agents that help to prevent and auxiliarily treat hyperuricemia.

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麻菊美,赵伟睿,胡升,王康,黄俊,郑晓冬,金志华,梅乐和.高效降解嘌呤核苷乳酸菌的筛选及特性研究[J].食品与生物技术学报,2019,38(4):8-14.

MA Jumei, ZHAO Weirui, HU Sheng, WANG Kang, HUANG Jun, ZHENG Xiaodong, JIN Zhihua, MEI Lehe. Isolation of a Lactic Acid Bacterium With High Ability of Purine Nucleoside-Decomposing and Evaluation of Its Probiotic Properties[J]. Journal of Food Science and Biotechnology,2019,38(4):8-14.

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在线发布日期: 2019-07-03
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