Screening and Identification of Anti-inflammatory Lactic Acid Bacteria from Sour Bamboo Shoot

被引：1

作者：

Qin Y. ^{[1
]}

Zhao X. ^{[1
]}

Shen Y. ^{[1
]}

Yu F. ^{[1
]}

Liu X. ^{[1
,2
]}

机构：

[1] College of Light Industry and Food Engineering, Guangxi University, Nanning

[2] Guangxi Buffalo Milk Engineering and Technology Center, Nanning

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 08期

关键词：

Anti-inflammatory activity; Lactic acid bacteria; Screening and identification; Sour bamboo shoot;

D O I：

10.7506/spkx1002-6630-20210526-322

中图分类号：

学科分类号：

摘要：

Totally 46 strains suspected of being lactic acid bacterial were isolated from three samples of sour bamboo shoot collected in Liuzhou, and their probiotic and anti-inflammatory properties were evaluated by acid resistance, bile salt resistance, simulated gastrointestinal digestion, in vitro HT-29 cell adhesion and NO release tests. Strain SS-31 was selected as an excellent anti-inflammatory strain and it was identified as Lactobacillus fermentum by 16S rRNA gene sequencing. The results showed that SS-31 had high acid resistance, and the number of viable cells remained above 107 CFU/mL with a survival rate of over 90.02% after 3 h of treatment with 0.1% bovine bile salt. Its survival rate was 80.28% after 2 h incubation in artificial gastric juice, but only 3.63% in simulated artificial gastric juice.SS-31 had strong adhesion to HT-29 cells with an adhesion rate of 4.47%, which was just slightly lower than that of the control strain Lactobacillus rhamnosus LGG (4.95%).Compared with the model group, SS-31 significantly reduced the secretion level of NO in the culture supernatant of lipopolysaccharide (LPS)-simulated RAW264.7 cells (P < 0.05), and pro-inflammatory cytokines such as IL-1β and IL-6 (P < 0.05). The results proved that Lactobacillus fermentum SS-31 has potential for the treatment of inflammation. © 2022, China Food Publishing Company. All right reserved.

引用

页码：121 / 127

页数：6

共 26 条

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