牦牛酸乳分离发酵乳杆菌发酵豆浆的胃溃疡预防效果研究-食品科学.PDFVIP

236 2014, Vol.35, No.17 食品科学 ※营养卫生 牦牛酸乳分离发酵乳杆菌发酵豆浆的胃溃疡 预防效果研究 赵 欣，骞 宇* （重庆第二师范学院生物与化学工程系，重庆 400067 ） 摘  要：以采自川西青藏高原的自然发酵牦牛酸乳样品中分离纯化得到的1 株发酵乳杆菌（Lactobacillus fermentum Zhao ，LFZ ）作为研究对象，探索比较其与商业用嗜热链球菌（Streptococcus thermophilus ，ST ）发 酵豆浆的胃溃疡预防效果。通过利血平诱导胃溃疡小鼠模型，LFZ组小鼠的IL-6、IL-12、TNF-α和IFN- 细胞因子γ 低于ST组小鼠；血清生长抑素和血管活性肠肽水平高于ST组，胃动素和P物质水平低于ST组，且LFZ组小鼠胃溃 疡面积也低于ST组小鼠。由此可知，Lactobacillus fermentum Zhao发酵豆浆的品质优于标准嗜热链球菌发酵豆 浆，且其对胃溃疡有很好的预防效果。 关键词：豆浆；乳酸菌；氨基酸态氮；大豆异黄酮；胃溃疡 Gastric Ulcer-Preventive Activity of Lactobacillus fermentum Zhao Isolated from Yak Yogurt * ZHAO Xin, QIAN Yu (Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China) Abstract: Lactobacillus fermentum Zhao (LFZ), a novel strain of Lactobacillus isolated from naturally fermented yak yogurt in the Qinghai-Tibet Plateau in western Sichuan, has been found to have good viability in simulated gastric fluid and stronger cholate resistance than Streptococcus thermophilus (ST). This study aimed to compare the gastric ulcer-preventive activity of LFZ-fermented soybean milk with the commercial ST-fermented sample when orally administered to mice. By using reserpine-induced gastric ulcer mice model as a control group, IL-6, IL-12, TNF-αand IFN-γ cytokine levels of the mice in LFZ group were lower than those of the mice in ST group. The serum SS (somatostatin) and VIP (vasoactive intestinal peptide) levels of LFZ mice were higher than those of ST mice, and the MOT (motillin) and SP (substance P) levels were lower than those of ST mice. The gastric ulcer area of LF