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首页> 美国卫生研究院文献>Journal of Food Science and Technology >In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation
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In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation

机译：从Uttapam面团中分离产生植酸酶的乳酸菌的体外益生菌评价及其在豆浆发酵中的应用。

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摘要

Probiotic lactic acid bacteria are health promoters and have been traditionally consumed without the knowledge that they have beneficial properties. These bacteria mainly involve in secreting antimicrobials, enhance immune-modulatory effects, and preserve the intestinal epithelial barrier by competitively inhibiting the pathogenic organisms. The aim of this study was to investigate the in vitro probiotic properties of Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus plantarum ssp. argentoratensis, and Lactobacillus plantarum ssp. plantarum isolated from fermented Uttapam batter. The isolates produced bacteriocins that were effective against several pathogens. All the isolates exhibited tolerance to bile, gastric, and intestinal conditions. Beneficial properties like cholesterol assimilation and production of enzymes such as β-galactosidase, phytase and bile hydrolase varied among the isolates. Four isolates from each sub-species effectively adhered to Caco-2 cells and prevented pathogen adhesion. Using these strains, the soy milk was fermented, which exhibited higher antioxidant activity, 2,2-diphenylpicrylhydrazyl (DPPH) scavenging activity and decreased phytate content when compared to unfermented soy milk. Thus, these probiotic isolates can be successfully used for formulation of functional foods that thereby help to improvise human health.
机译：益生乳酸菌是健康促进剂，并且在传统上已被食用，而不知道它们具有有益的特性。这些细菌主要参与抗菌素的分泌，增强免疫调节作用，并通过竞争性抑制病原生物来保留肠道上皮屏障。本研究的目的是研究戊糖乳杆菌，植物乳杆菌，植物乳杆菌ssp的体外益生菌特性。 argentoratensis和植物乳杆菌ssp。从发酵的Uttapam面糊中分离出的植物。分离物产生对多种病原体有效的细菌素。所有分离株均表现出对胆汁，胃和肠道条件的耐受性。在分离物中，诸如胆固醇同化的有益特性以及诸如β-半乳糖苷酶，植酸酶和胆汁水解酶之类的酶的产生各不相同。每个亚种的四个分离株均有效粘附至Caco-2细胞，并防止病原体粘附。使用这些菌株，对豆浆进行发酵，与未发酵的豆浆相比，豆浆显示出更高的抗氧化活性，2,2-二苯基吡啶甲基肼基（DPPH）清除活性和降低的植酸含量。因此，这些益生菌分离物可以成功地用于功能食品的配制，从而有助于改善人体健康。

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