Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea

被引：3
|
作者：
Long J. [1 ]
Zhang J. [2 ]
Huang L. [1 ]
Xia N. [1 ]
Teng J. [1 ]
Wei B. [1 ]
Liao J. [1 ]
Zheng P. [1 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, Nanning
[2] Wuzhou Zhongcha Tea Industry Co.Ltd., Wuzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 18期
关键词：
Cholesterol-lowering; Diversity; Gastrointestinal tolerance; Lactic acid bacteria; Liupao tea;
D O I：
10.7506/spkx1002-6630-20200905-066
中图分类号：
学科分类号：
摘要：
To explore the diversity of lactic acid bacteria (LAB) during the pile fermentation process of Liupao tea and screen for cholesterol-reducing strains for use as probiotics in preventing hyperlipidemia caused by unbalanced diets, high-throughput sequencing combined with pure culture was used to analyze the bacterial diversity at different stages of fermentation, and the cholesterol-lowering capability and gastrointestinal tolerance in vitro of vigorously growing strains were evaluated. The results showed that four genera (Lactobacillus, Weissella, Lactococcus and Enterococcus) and five species of LAB were detected from 25 samples with Lactobacillus being the single dominant genus. A total of 76 strains were isolated, including 55 Lactobacillus pentosus, 3 Enterococcus casseliflavus, 5 Weissella paramesenteroides, 8 Weissella hellenica and 5 Lactococcus taiwanensis. In addition, the rate of cholesterol removal by the selected strains ranged from 0%to 30%, and Lactobacillus pentosus strain L131 gave the highest removal rate of (29.56 ± 0.37) %. The survival rate of this strain was (92.70 ± 0.71) % and (77.54 ± 4.81) % in artificial gastric juice (pH 3.0) and artificial pancreatic juice (pH 8.0), respectively, significantly higher than that of other strains (P < 0.05). The results of this study will provide a theoretical basis for the development of healthy dark tea products and probiotics from tea. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：58 / 64
页数：6
相关论文
共 16 条
  • [1] ZHAO M, ZHANG D L, SU X Q, Et al., An integrated metagenomics/metaproteomics investigation of the microbial communities and enzymes in solid-state fermentation of Pu-erh tea, Scientific Reports, 5, 1, (2015)
  • [2] MOH H Z, XU X Q, YAN M C, Et al., Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea, Agro Food Industry Hi-Tech, 16, 6, pp. 16-18, (2005)
  • [3] LI Q, LI Y D, LUO Y, Et al., Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea, Food Microbiology, 80, pp. 70-76, (2019)
  • [4] MANCINI G B J, BAKER S, BERGERON J, Et al., Diagnosis, prevention, and management of statin adverse effects and intolerance: Canadian consensus working group update (2016), Canadian Journal of Cardiology, 32, 7, pp. S35-S65, (2016)
  • [5] MAO Y, WEI B Y, TENG J W, Et al., Polysaccharides from Chinese Liupao dark tea and their protective effect against hyperlipidemia, International Journal of Food Science and Technology, 53, 3, pp. 599-607, (2018)
  • [6] TORRIANI S, GIOVANNA E F, DELLAGLIO F., Differentiation of Lactobacillus plantarum, L.pentosus, and L.paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA genederived primers, Applied and Environmental Microbiology, 67, 8, pp. 3450-3454, (2001)
  • [7] GUAN X F, XU Q X, ZHENG Y, Et al., Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels, Brazilian Journal of Microbiology, 48, 4, pp. 730-739, (2017)
  • [8] CAO Z H, PAN H B, LI S J, Et al., In vitro evaluation of probiotic potential oflactic acid bacteria isolated from Yunnan De'ang pickled tea[J], Probioticsand Antimicrobial Proteins, 11, 1, pp. 103-112, (2019)
  • [9] 布坎南 R.E., 吉本斯 N.E., (1984)
  • [10] ARENA M E, MANCA DE NADRA M C., Biogenic amine production by Lactobacillus, Journal of Applied Microbiology, 90, 2, pp. 158-162, (2010)
12