海藻糖和透明质酸对冻干双歧杆菌细胞的保护作用.docVIP

2010, Vol. 31, No. 07 食品科学 ※生物工程 236海藻糖和透明质酸对冻干双歧杆菌细胞的 保护作用 张玉华 1, 2,孟 一 2,凌沛学 3,籍保平 4 (1.国家农产品现代物流工程技术研究中心,山东 济南 250103; 2. 山东商业职业技术学院,山东 济南 250103; 3. 山东省药学科学院,山东 济南 250108; 4. 中国农业大学食品科学与营养工程学院,北京 100083摘　　　要:为探讨冷冻干燥对长双歧杆菌细胞的损伤及海藻糖和透明质酸 (HA的保护作用机制,考察冻干长双歧杆 菌再水化后,蛋白质与核酸泄漏情况、 β-D -半乳糖苷酶和 ATP 酶 (ATPase活性变化、菌体形态特征、膜脂和菌 体蛋白结构变化。结果表明:冻干损伤微生物细胞膜和敏感蛋白质,海藻糖分别与细胞膜磷脂和菌体蛋白质极性 基团形成氢键相互作用,代替极性基团周围失去的氢键结合水,从而维持磷脂“水化”状态和蛋白质二级结构稳 定。由于 HA 为高分子化合物,海藻糖与其复配后混合物的玻璃化温度 (T g 较高,两者复配作用互补,即海藻糖 的“水替代”作用与 H A 的“玻璃态”作用有机结合,使保护效果更佳。 关键词:海藻糖;透明质酸;冻干;保护作用机制 Protective Mechanisms of Trehalose and Hyaluronic Acid on Lyophilized Bifidobacterium longum ZHANG Yu-hua1,2, MENG Yi2, LING Pei-xue3, JI Bao-ping4 (1. National Engineering Research Center for Agricultural Products Logistics, Jinan 250103, China; 2. Shandong Institute ofCommerce and Technology, Jinan 250103, China; 3. Shandong Academy of Pharmaceutical Science, Jinan 250108, China; 4. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaAbstract :In order to explore the cellular damage caused by lyophilization and protective mechanisms of trehalose andhyaluronica acid (HA to cellular damage, leakage of proteins and nucleic acids, change of ATPase activity, cell morphology,structural change of membrane lipids and proteins in lyophilized Bifitdobacterium longum were investigated after rehydration.Lyophilization resulted in the damage of membrane and sensitive proteins in cells. The formation of hydrogen bond betweentrehalose and polar groups in membrane lipids and proteins replaced water loss around polar groups and maintained thehydration status of membrane lipids and the stability of secondary structure of proteins. In addition, due to higher glasstemperature (T g resulting from the combination of trehalose and HA, combined use of trehalose and HA provided a complementary property. Therefore, the combination of water replacement from trehalose and glassy state from HA resulted in an optimal