高产蛋白酶发酵乳杆菌RA3降低牛奶β-乳球蛋白抗原性的发酵条件优化
PDF下载 (330)吴爱娟,孙 洁,黄 苓,曾志丹,曾小群 *,潘道东,吴 振.高产蛋白酶发酵乳杆菌RA3降低牛奶β-乳球蛋白抗原性的发酵条件优化[J].宁波大学学报(理工版),2018,31(2):13-17.DOI:
WU Ai-juan,SUN Jie,HUANG Ling,ZENG Zhi-dan,ZENG Xiao-qun *,PAN Dao-dong,WU Zhen.Optimization of fermention condition for reducing β-lactoglobulin antigenicity of milk by Lactobacillus fermentum RA3 with high protease activity[J].Journal of Ningbo University(Natural Science & Engineering Edition),2018,31(2):13-17.DOI:
| Title: | Optimization of fermention condition for reducing β-lactoglobulin antigenicity of milk by Lactobacillus fermentum RA3 with high protease activity |
| 作者: | 吴爱娟, 孙 洁, 黄 苓, 曾志丹, 曾小群 *, 潘道东, 吴 振 |
| Author(s): | WU Ai-juan, SUN Jie, HUANG Ling, ZENG Zhi-dan, ZENG Xiao-qun *, PAN Dao-dong, WU Zhen |
| 关键词: | 乳酸菌; 蛋白酶; β-乳球蛋白; 抗原性; 发酵条件; β-lactoglobulin |
| Keywords: | lactic acid bacteria; protease; antigenicity; fermention condition |
| 分类号: | Q939.11+7 |
| 文献标识码: | A |
| 摘要: | β-乳球蛋白是引起牛奶过敏最常见的物质. 为降低其过敏原性, 本实验将从新疆酸奶中筛选出的一株高产蛋白酶的发酵乳杆菌RA3用于制作酸奶. 通过试验研究接种量、发酵时间、温度及后熟时间对降低牛奶中β-乳球蛋白抗原性及感官品质的影响. 结果表明: 接种量7%, 发酵时间18h, 发酵温度39℃时, 在不影响酸奶风味的同时最大程度地降低β-乳球蛋白抗原性, 达75.2%. 在此条件下发酵的酸奶和市售酸奶相比, 总蛋白水解率较低, 且过敏蛋白水解率较高, 活菌数是其8倍, 高达4.56×109cfu·mL-1. 这株乳酸菌在酸奶发酵业具有很好的应用前景. |
| Abstract: | Bovine β-lactoglobulin (β-LG) is the major allergen in milk. To reduce its antigenicity, Lactobacillus fermentum RA3 was isolated from Xinjiang mare’s milk with high protease activity and used to produce yogurt in this experiment. The effects of inoculation amount, time, ripening time and temperature on antigenicity reduction and the influence on sensory quality were examined in the current study. Then optimal fermentation condition that produced greatest reduction in the beta-globulin antigenicity (75.2%), with the flavor of yogurt remained, was found to be 7% inoculation, 18h fermentation time, 39℃ fermentation temperature. Compared with yogurt on the market, fermented yogurt has a significantly lower rate of total protein hydrolysis, higher rate of allergic protein hydrolysis. The number of viable bacteria in the fermented yogurt is 4.56×109cfu·mL-1 which is about 8 times more than yogurt on the market. This lactobacillus has great application potential in the yogurt fermentation industry. |
| 参考文献 /References: | [1] Fritsche R. Role of technology in dairy allergy[J]. Australian Journal of Dairy Technology, 2003, 58(2):89-91. [2] 宋宏新, 潘洁, 薛海燕. 牛乳蛋白抗原性研究现状概述[J]. 中国酿造, 2011, 30(1):17-21. [3] 曹晓燕, 潘道东, 彭涛, 等. 水解乳蛋白产生肽及降低蛋白过敏性研究[J]. 中国食品学报, 2012(2):7-14. [4] 郭鸰, 霍贵成, 张英华. 牛乳蛋白过敏综述[J]. 食品科技, 2007, 4:262-264; 268. [5] 陈简. 适度水解乳清蛋白配方对婴儿过敏性疾病的预防作用[J]. 中外医疗, 2014, 33(23):6-8. [6] 胡长利, 陈历俊, 宋小红, 等. 乳源过敏及低致敏乳制品的研究[J]. 中国乳品工业, 2011, 39(3):42-45. [7] 姜俊. 具有降β-乳球蛋白抗原性乳酸菌筛选及其特征研究[D]. 无锡: 江南大学, 2009. [8] Sharma S, Kumar P, Betzel C, et al. Structure and function of proteins involved in milk allergies[J]. Journal of Chromatography B: Biomedical Sciences and Applications, 2001, 756(1/2):183-187. [9] 布冠好, 郑喆, 郑海, 等. 牛乳过敏原β-乳球蛋白间接竞争ELISA检测方法的建立[J]. 中国农业大学学报, 2008, 13(6):71-76. [10] Bertrand-harb C, Ivanova I V, Dalgalarrondo M, et al. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation[J]. International Dairy Journal, 2003, 13(1):39-45. [11] 李冰, 龙再浩. 牛乳蛋白过敏及其改性研究[J]. 农产品加工(学刊), 2012(6):41-44; 63. [12] 张颖, 罗永康, 张岩春. 发酵和酶解结合对乳清蛋白抗原性影响的研究[J]. 乳业科学与技术, 2010, 33(4):151- 155. [13] 王席娟. 深度水解蛋白配方乳对早产儿早期胃肠道功能的影响及机制探讨[D]. 武汉: 华中科技大学, 2010. [14] 包惠燕, 欧仕益, 傅亮, 等. 乳酸菌发酵对蛋奶胆固醇的影响[J]. 暨南大学学报(自然科学版), 2003, 24(3): 115-117. [15] 陈帅, 穆海菠, 姜俊, 等. 干酪乳杆菌WPC09对β-乳球蛋白抗原性降低的研究[J]. 乳品科学与技术, 2010, 145(6):251-253. [16] 李艾黎, 孟祥晨, 郭鸰, 等. 应用体内外实验筛选可降低牛乳β-乳球蛋白过敏的乳杆菌[J]. 微生物学报, 2012, 52(2):243-249. [17] 何捷, 曾小群, 吕鸣春, 等. 新疆酸奶中高产蛋白酶与产脂肪酶乳酸菌的筛选[J]. 食品科学, 2015, 36(17): 130-133. [18] 廖芬, 刘用明, 郑凤锦, 等. 不同稳定剂对香蕉凝固型酸奶品质的影响[J]. 南方农业学报, 2015, 46(1):123-127. [19] 魏明, 赵博. 南瓜发酵酸奶的工艺研究[J]. 食品工业科技, 2007, 28(10):171-173. [20] Adel-Patient K, Créminon C, Bernard H, et al. Evaluation of a high IgE-responder mouse model of allergy to bovine b-lactoglobulin BLG: Development of sandwich immunoassays for total and allergen-specific IgE, IgG1 and IgG2a in BLG-sensitized mice[J]. Journal of Immunological Methods, 2000, 235(1/2):21-32. [21] 叶笑艳, 钱方, 孙洋, 等. 生物法制备低过敏乳的研究进展[J]. 食品与机械, 2013(2):231-233; 254. [22] Cross M L, Stevenson L M, Gill H S. Anti-allergy properties of fermented foods: An important immunoregulatory mechanism of lactic acid bacteria[J]. International Immunopharmacology, 2001, 5(1):891-901. [23] 谭梦, 华家才, 冯凤琴. 牛乳过敏原及加工技术对其致敏性的影响[J]. 食品工业科技, 2016, 37(5):384-387; 393. [24] Wroblewska B, Karamac M, Amarowicz R, et al. Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis[J]. International Journal of Food Science and Technology, 2004, 39(8):839-850. [25] Bu G H, Luo Y K, Zhang Y, et al. Milk processing as a tool to reduce cow’s milk allergenicity: A mini-review[J]. Dairy Science & Technology, 2013, 93(3):211-223. [26] 宋园亮, 张忠华, 熊骏, 等. 元阳豆豉中高产蛋白酶乳酸菌的筛选及其产酶条件的研究[J]. 中国微生态学杂志, 2011, 23(1):8-12. [27] 陈超. 产蛋白酶乳酸菌种的筛选及应用研究[D]. 哈尔滨: 东北农业大学, 2008. [28] Tzvetkova I, Dalgalarrondo M, Danova S, et al. Hydrolysis of major proteins by lactic acid bacteria from Bulgarian yogurts[J]. Journal of Food Biochemistry, 2007, 31(5):680-702. [29] 张颖, 布冠好, 郑喆, 等. 脱脂乳发酵过程中β-乳球蛋白和α-乳白蛋白抗原性变化规律[J]. 食品与发酵工业, 2010, 36(6):7-11. |
| 备注/Memo: | 收稿日期: 2017－07－16. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家自然科学基金（41641052, 41406165）. 第一作者: 吴爱娟（1994－）, 女, 安徽宿松人, 在读硕士研究生, 主要研究方向: 食品微生物. E-mail: 714183885@qq.com *通信作者: 曾小群（1982－）, 女, 四川仁寿人, 博士/副教授, 主要研究方向: 发酵食品加工. E-mail: zxqun3447@126.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
