鼠李糖乳杆菌-从生羊奶中提取的天然益生元载体：益生菌特性，胆固醇吸收，叶酸和钴胺素合成

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-10 DOI:10.1016/j.idairyj.2025.106406

Şener Tulumoğlu , Belgin Erdem

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引用次数: 0

摘要

牛奶和乳制品为乳酸菌的生长提供了良好的环境，乳酸菌可以产生对食品和制药工业至关重要的益生菌特性的化合物。从生羊奶中获得的12株鼠李糖乳杆菌进行了胆固醇同化、叶酸生产、钴胺素合成、抗生素耐药性、溶血活性、胆汁盐和酸耐受性以及细胞表面疏水性的评价。并对分离菌株在功能性乳制品中的适用性进行了研究。除了表现出对化脓性链球菌的拮抗活性外，菌株还表现出不同的胆固醇同化能力，并引起叶酸产量的变化。具体而言，鼠李糖L. T5和T11菌株具有最高的胆固醇同化和叶酸产量；然而，在任何菌株中均未检测到钴胺素的产生。结果表明，T5和T11菌株可能是功能食品生产中益生菌和发酵剂的合适候选菌株。所获得的数据将有助于开发具有有益健康作用和工业重要性的新型益生菌。

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Lactobacillus rhamnosus -derived from raw sheep milk as natural prebiotic carriers: Probiotic properties, cholesterol absorption, folic acid and cobalamin synthesis

Milk and dairy products provide a favorable environment for the growth of Lactobacillus species, which can produce compounds with probiotic properties vital to the food and pharmaceutical industries.

Twelve Lactobacillus rhamnosus strains obtained from raw sheep milk were evaluated for cholesterol assimilation, folic acid production, cobalamin synthesis, antibiotic resistance, hemolytic activity, bile salt and acid tolerance, and cell surface hydrophobicity. The applicability of the isolated strains in functional dairy products was also investigated.

In addition to exhibiting antagonistic activity against Streptococcus pyogenes, the strains exhibited varying capacities for cholesterol assimilation and caused changes in folate production. Specifically, L. rhamnosus T5 and T11 strains exhibited the highest cholesterol assimilation and folic acid production; however, cobalamin production was not detected in any strain. The results suggest that T5 and T11 strains may be suitable candidates for probiotic and starter cultures in functional food production. The data obtained will enable the development of new probiotics that have beneficial health effects and are of industrial importance.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.