Lactobacillus casei HS4胞外多糖对发酵乳组织结构和流变特性的影响（英文）
|
摘要
研究干酪乳杆菌(Lactobacillus casei)HS4所产乳酸菌胞外多糖(exopolysaccharide,EPS)及其对发酵乳微观结构和流变性的影响。通过Sephadex G-50柱纯化得到两种类型的EPS,分别命名为HS4-1-EPS和HS4-2-EPS。HS4-1-EPS主要由葡萄糖组成,峰面积为0.940。HS4-2-EPS主要由葡萄糖和甘露糖组成,峰面积比为0.3830.364。红外光谱结果显示,HS4-1-EPS和HS4-2-EPS均为杂多糖。分别采用干酪乳杆菌HS4、嗜热链球菌-保加利亚乳杆菌(1:1)复合菌株以及复合菌株添加纯化EPS制成的不同发酵乳作为样品,通过测定流变特性及微观结构观察,研究补充纯化EPS和原位EPS对发酵乳流变特性及微观结构的影响。结果显示,其在4℃贮存期间显示出不同的流变特性及微观结构。基于扫描电镜下样品的微观结构,可以推知,EPS的类型和空间阻挡效应与发酵乳的流变性质相关。
This study aimed to investigate the exopolysaccharide(EPS) of Lactobacillus casei HS4 and its effect on the microstructure and rheological properties of fermented milk. Two fractions of EPS, named as HS4-1-EPS and HS4-2-EPS, were obtained by size exclusion chromatography on a Sephadex G-50 column. HS4-1-EPS was mainly composed of glucose with a peak area of 0.940. HS4-2-EPS was mainly composed of glucose and mannose with a peak area ratio of 0.383:0.364. Fourier transform infrared(FT-IR) spectroscopy revealed that HS4-1-EPS and HS4-2-EPS were both heteropolysaccharides. The rheological properties and microstructure of three fermented milks made respectively with a mixed starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus(1:1) in the presence and absence of the purified EPS and a monoculture of L. casei HS4 were observed to determine the effect of supplementation of the purified EPS versus in situ EPS on the rheological properties of fermented milk. These fermented milks showed different rheological properties during storage at 4 ℃. Based on the microstructure observation, we concluded that the type and space barrier effect of EPS correlated with the rheological properties of fermented milk.
This study aimed to investigate the exopolysaccharide(EPS) of Lactobacillus casei HS4 and its effect on the microstructure and rheological properties of fermented milk. Two fractions of EPS, named as HS4-1-EPS and HS4-2-EPS, were obtained by size exclusion chromatography on a Sephadex G-50 column. HS4-1-EPS was mainly composed of glucose with a peak area of 0.940. HS4-2-EPS was mainly composed of glucose and mannose with a peak area ratio of 0.383:0.364. Fourier transform infrared(FT-IR) spectroscopy revealed that HS4-1-EPS and HS4-2-EPS were both heteropolysaccharides. The rheological properties and microstructure of three fermented milks made respectively with a mixed starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus(1:1) in the presence and absence of the purified EPS and a monoculture of L. casei HS4 were observed to determine the effect of supplementation of the purified EPS versus in situ EPS on the rheological properties of fermented milk. These fermented milks showed different rheological properties during storage at 4 ℃. Based on the microstructure observation, we concluded that the type and space barrier effect of EPS correlated with the rheological properties of fermented milk.
引文
[1]TANG W Z,DONG M S.Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp.bulgaricus[J].Carbohydrate Polymers,2017,173:654-664.DOI:10.1016/j.carbpol.2017.06.039.
[2]MIROSLAV D,URO?P,JELENA D,et al.Exopolysaccharide produced by probiotic strain Lactobacillus paraplantarum BGCG11reduces inflammatory hyperalgesia in rats[J].Front Pharmacol,2018,9:1.DOI:10.3389/fphar.2018.00001.
[3]LIANG T W,WANG S L.Recent advances in exopolysaccharides from Paenibacillus spp.:production,isolation,structure,and bioactivities[J].Mar Drugs,2015,13:1847-1863.DOI:10.3390/md13041847.
[4]PRASANNA P H P,GRANDISON A S,CHARAAMPOPULOS D.Microbiological,chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide(EPS)producing Bifidobacterium strains[J].Food Research International,2013,51:15-22.DOI:10.1016/j.foodres.2012.11.016.
[5]GRANITO M,áLVAREZ G.Lactic acid fermentation of black beans(Phaseolus vulgaris):microbiological and chemical characterization[J].Journal of the Science of Food and Agriculture,2006,86:1164-1171.DOI:10.1002/jsfa.2490.
[6]CHEN C,AI L,ZHOU F,WANG L,et al.Complete genome sequence of the probiotic bacterium Lactobacillus casei LC2W[J].Journal of Bacteriology,2011,193:3419-3420.DOI:10.1128/JB.05017-11.
[7]LI N,HUANG Y,LIU Z,et al.Regulation of EPS production in Lactobacillus casei LC2W through metabolic engineering[J].Letters in Applied Microbiology,2015,61:555-561.DOI:10.1111/lam.12492.
[8]WEI D,ZHANG L W,WANG S M,et al.Physicochemical characterization and antitumour activity of exopolysaccharides produced by Lactobacillus casei SB27 from yak milk[J].Carbohydrate Polymers,2017,171:307-315.DOI:10.1016/j.carbpol.2017.03.018.
[9]LIU C X,LI J Y,LIU N Q,et al.Isolation,screening and identification of lactic acid bacteria with conjugated linoleic acid-producing from traditional cream products in Xilingol League of Inner Mongolia[J].Food Science(China),2016,37:186-191.DOI:10.7506/spkx1002-6630-201609035.
[10]WANG J,ZHAO X,TIAN Z,et al.Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11isolated from Tibet Kefir[J].Carbohydrate Polymers,2015,125:16-25.DOI:10.1016/j.carbpol.2015.03.003.
[11]ZHOU K,ZENG Y T,YANG M L,et al.Production,purification and structural study of an exopolysaccharide from Lactobacillus plantarum BC-25[J].Carbohydrate Polymers,2016,114:205-214.DOI:10.1016/j.carbpol.2016.02.067.
[12]LI W,JI J,CHEN X H,et al.Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1[J].Carbohydrate Polymers,2014,102:351-359.DOI:10.1016/j.carbpol.2013.11.053.
[13]SONG H M,HE L,GU C K,et al.Extraction optimization,purification,antioxidant activity,and preliminary structural characterization of crude polysaccharide from an arctic Chlorella sp.[J].Polymers,2018,10(3):292.DOI:10.3390/polym10030292.
[14]PIERRE C,JOEY C L,KIRK B L,et al.Imaging mass spectrometry of intact proteins from alcohol-preserved tissue specimens:bypassing formalin fixation[J].Journal of Proteome Research,2008,7(8):3543-3555.DOI:10.1021/pr800286z.
[15]XU Z Y,GUO Q B,ZHANG H,et al.Exopolysaccharide produced by Streptococcus thermophiles S-3:molecular,partial structural and rheological properties[J].Carbohydrate Polymers,2018,194:132-138.DOI:10.1016/j.carbpol.2018.04.014.
[16]SOM N K,JOHN A L.Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785and St-143[J].Journal of Dairy Science,2018,101:3799-3811.DOI:10.3168/jds.2017-13203.
[17]LIU C T,CHU F J,CHOU C C,YU R C.Antiproliferative and anticytotoxic effects of cell fractions and exopolysaccharides from Lactobacillus casei 01[J].Mutation Research,2011,721:157-162.DOI:10.1016/j.mrgentox.2011.01.005.
[18]AI L Z,GUO Q B,DING H H,et al.Structure characterization of exopolysaccharides from Lactobacillus casei LC2W from skim milk[J].Food Hydrocolloids,2016,56:134-143.DOI:10.1016/j.foodhyd.2015.10.023.
[19]SKWAREK E,GONCHARUK O,STERNIK D,et al.Synthesis,structural,and adsorption properties and thermal stability of nanohydroxyapatite/polysaccharide composites[J].Nanoscale Research Letters,2017,12:155.DOI:10.1186/s11671-017-1911-5.
[20]CHARGOT M S,ZDUNEK A.Use of FT-IR spectra and PCA to the bulk characterization of cell wall residues of fruits and vegetables along a fraction process[J].Food Biophysics,2013,8:29-42.DOI:10.1007/s11483-012-9279-7.
[21]NAIR A P,RAMESH P.Electrospun biodegradable calcium containing poly(ester-urethane)urea:synthesis,fabrication,in vitro degradation,and biocompatibility evaluation[J].Journal of Biomedical Materials Research Part A,2013,101:1876-1887.DOI:10.1002/jbm.a.34490.
[22]SHANURA F I P,ASANKA S K K,SAMARAKOON K W,et al.FTIR characterization and antioxidant activity of water soluble crude polysaccharides of Sri Lankan marine algae[J].Algae,2017,32(1):75-86.DOI:10.4490/algae.2017.32.12.1.
[23]SATHIYANARAYANAN G,VIGNESH V,SAIBABA G,et al.Synthesis of carbohydrate polymer encrusted gold nanoparticles using bacterial exopolysaccharide:a novel and greener approach[J].RSCAdvances,2014,4:22817-22827.DOI:10.1039/c4ra01428f.
[24]LI Q Y,XIA W S,ZHU L X,et al.Influence mechanism of a kind of exopolysaccharides on yogurt curd[J].Chemical Journal of Chinese Universities,2007,28:868-871.DOI:10.1046/j.1365-2621.1999.00245.x.
[25]CRUZ A G,CAVALCANTI R N,GUERREIRO L M R,et al.Developing a prebiotic yogurt:rheological,physico-chemical and microbiological aspects and adequacy of survival analysis methodology[J].Journal of Food Engineering,2013,114(3):323-330.DOI:10.1016/j.jfoodeng.2012.08.018.
[26]VIZIREANU C,IONESCU A,ISTRATI D,et al.Rheologic behavior of pastry creams[J].Scientific Study&Research Chemistry&Chemical Engineering,Biotechnology,Food Industry,2012,13(1):69-79.
[27]KAZAZI H,KHODAIYAN F,REZAEI K,et al.Rheology and microstructure of kefiran and whey protein mixed gels[J].The Journal of Food Science and Technology,2017,54:1168-1174.DOI:10.1007/s13197-017-2553-4.
[28]KRIVOROTOVA T,SEREIKAITE J,GLIBOWSKI P.Rheological and textural properties of yogurts enriched with jerusalem artichoke flour[J].Czech Journal of Food Sciences,2017,35(5):432-439.DOI:10.17221/2/2017-CJFS.
[29]PURWANDARI U,VASILJEVIC T.Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus[J].International Food Research Journal,2010,17:575-582.DOI:10.3168/jds.2017-12835.
[30]SAKIN-YILMAZER M,DIRIM S N,DI P D,KAYMAK-ERTEKIN F.Yoghurt with candied chestnut:freeze drying,physical,and rheological behavior[J].Journal of Food Science&Technology,2014,51(12):3949-3955.DOI:10.1007/s13197-012-0890-x.
[31]SAKIN-YILMAZER M,KO?B,BALKIR P,et al.Rheological behavior of reconstituted yoghurt powder:an optimization study[J].Powder Technology,2014,266:433-439.DOI:10.1016/j.powtec.2014.06.060.
[32]LIU L B,LI C,LIU J S.Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producing Streptococcus thermophilus and an H+-ATPase-defective mutant Lactobacillus delbrueckii subsp.bulgaricus[J].International Journal of Food Properties,2017,20:745-753.DOI:10.1080/10942912.2016.1180531.
[2]MIROSLAV D,URO?P,JELENA D,et al.Exopolysaccharide produced by probiotic strain Lactobacillus paraplantarum BGCG11reduces inflammatory hyperalgesia in rats[J].Front Pharmacol,2018,9:1.DOI:10.3389/fphar.2018.00001.
[3]LIANG T W,WANG S L.Recent advances in exopolysaccharides from Paenibacillus spp.:production,isolation,structure,and bioactivities[J].Mar Drugs,2015,13:1847-1863.DOI:10.3390/md13041847.
[4]PRASANNA P H P,GRANDISON A S,CHARAAMPOPULOS D.Microbiological,chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide(EPS)producing Bifidobacterium strains[J].Food Research International,2013,51:15-22.DOI:10.1016/j.foodres.2012.11.016.
[5]GRANITO M,áLVAREZ G.Lactic acid fermentation of black beans(Phaseolus vulgaris):microbiological and chemical characterization[J].Journal of the Science of Food and Agriculture,2006,86:1164-1171.DOI:10.1002/jsfa.2490.
[6]CHEN C,AI L,ZHOU F,WANG L,et al.Complete genome sequence of the probiotic bacterium Lactobacillus casei LC2W[J].Journal of Bacteriology,2011,193:3419-3420.DOI:10.1128/JB.05017-11.
[7]LI N,HUANG Y,LIU Z,et al.Regulation of EPS production in Lactobacillus casei LC2W through metabolic engineering[J].Letters in Applied Microbiology,2015,61:555-561.DOI:10.1111/lam.12492.
[8]WEI D,ZHANG L W,WANG S M,et al.Physicochemical characterization and antitumour activity of exopolysaccharides produced by Lactobacillus casei SB27 from yak milk[J].Carbohydrate Polymers,2017,171:307-315.DOI:10.1016/j.carbpol.2017.03.018.
[9]LIU C X,LI J Y,LIU N Q,et al.Isolation,screening and identification of lactic acid bacteria with conjugated linoleic acid-producing from traditional cream products in Xilingol League of Inner Mongolia[J].Food Science(China),2016,37:186-191.DOI:10.7506/spkx1002-6630-201609035.
[10]WANG J,ZHAO X,TIAN Z,et al.Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11isolated from Tibet Kefir[J].Carbohydrate Polymers,2015,125:16-25.DOI:10.1016/j.carbpol.2015.03.003.
[11]ZHOU K,ZENG Y T,YANG M L,et al.Production,purification and structural study of an exopolysaccharide from Lactobacillus plantarum BC-25[J].Carbohydrate Polymers,2016,114:205-214.DOI:10.1016/j.carbpol.2016.02.067.
[12]LI W,JI J,CHEN X H,et al.Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1[J].Carbohydrate Polymers,2014,102:351-359.DOI:10.1016/j.carbpol.2013.11.053.
[13]SONG H M,HE L,GU C K,et al.Extraction optimization,purification,antioxidant activity,and preliminary structural characterization of crude polysaccharide from an arctic Chlorella sp.[J].Polymers,2018,10(3):292.DOI:10.3390/polym10030292.
[14]PIERRE C,JOEY C L,KIRK B L,et al.Imaging mass spectrometry of intact proteins from alcohol-preserved tissue specimens:bypassing formalin fixation[J].Journal of Proteome Research,2008,7(8):3543-3555.DOI:10.1021/pr800286z.
[15]XU Z Y,GUO Q B,ZHANG H,et al.Exopolysaccharide produced by Streptococcus thermophiles S-3:molecular,partial structural and rheological properties[J].Carbohydrate Polymers,2018,194:132-138.DOI:10.1016/j.carbpol.2018.04.014.
[16]SOM N K,JOHN A L.Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785and St-143[J].Journal of Dairy Science,2018,101:3799-3811.DOI:10.3168/jds.2017-13203.
[17]LIU C T,CHU F J,CHOU C C,YU R C.Antiproliferative and anticytotoxic effects of cell fractions and exopolysaccharides from Lactobacillus casei 01[J].Mutation Research,2011,721:157-162.DOI:10.1016/j.mrgentox.2011.01.005.
[18]AI L Z,GUO Q B,DING H H,et al.Structure characterization of exopolysaccharides from Lactobacillus casei LC2W from skim milk[J].Food Hydrocolloids,2016,56:134-143.DOI:10.1016/j.foodhyd.2015.10.023.
[19]SKWAREK E,GONCHARUK O,STERNIK D,et al.Synthesis,structural,and adsorption properties and thermal stability of nanohydroxyapatite/polysaccharide composites[J].Nanoscale Research Letters,2017,12:155.DOI:10.1186/s11671-017-1911-5.
[20]CHARGOT M S,ZDUNEK A.Use of FT-IR spectra and PCA to the bulk characterization of cell wall residues of fruits and vegetables along a fraction process[J].Food Biophysics,2013,8:29-42.DOI:10.1007/s11483-012-9279-7.
[21]NAIR A P,RAMESH P.Electrospun biodegradable calcium containing poly(ester-urethane)urea:synthesis,fabrication,in vitro degradation,and biocompatibility evaluation[J].Journal of Biomedical Materials Research Part A,2013,101:1876-1887.DOI:10.1002/jbm.a.34490.
[22]SHANURA F I P,ASANKA S K K,SAMARAKOON K W,et al.FTIR characterization and antioxidant activity of water soluble crude polysaccharides of Sri Lankan marine algae[J].Algae,2017,32(1):75-86.DOI:10.4490/algae.2017.32.12.1.
[23]SATHIYANARAYANAN G,VIGNESH V,SAIBABA G,et al.Synthesis of carbohydrate polymer encrusted gold nanoparticles using bacterial exopolysaccharide:a novel and greener approach[J].RSCAdvances,2014,4:22817-22827.DOI:10.1039/c4ra01428f.
[24]LI Q Y,XIA W S,ZHU L X,et al.Influence mechanism of a kind of exopolysaccharides on yogurt curd[J].Chemical Journal of Chinese Universities,2007,28:868-871.DOI:10.1046/j.1365-2621.1999.00245.x.
[25]CRUZ A G,CAVALCANTI R N,GUERREIRO L M R,et al.Developing a prebiotic yogurt:rheological,physico-chemical and microbiological aspects and adequacy of survival analysis methodology[J].Journal of Food Engineering,2013,114(3):323-330.DOI:10.1016/j.jfoodeng.2012.08.018.
[26]VIZIREANU C,IONESCU A,ISTRATI D,et al.Rheologic behavior of pastry creams[J].Scientific Study&Research Chemistry&Chemical Engineering,Biotechnology,Food Industry,2012,13(1):69-79.
[27]KAZAZI H,KHODAIYAN F,REZAEI K,et al.Rheology and microstructure of kefiran and whey protein mixed gels[J].The Journal of Food Science and Technology,2017,54:1168-1174.DOI:10.1007/s13197-017-2553-4.
[28]KRIVOROTOVA T,SEREIKAITE J,GLIBOWSKI P.Rheological and textural properties of yogurts enriched with jerusalem artichoke flour[J].Czech Journal of Food Sciences,2017,35(5):432-439.DOI:10.17221/2/2017-CJFS.
[29]PURWANDARI U,VASILJEVIC T.Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus[J].International Food Research Journal,2010,17:575-582.DOI:10.3168/jds.2017-12835.
[30]SAKIN-YILMAZER M,DIRIM S N,DI P D,KAYMAK-ERTEKIN F.Yoghurt with candied chestnut:freeze drying,physical,and rheological behavior[J].Journal of Food Science&Technology,2014,51(12):3949-3955.DOI:10.1007/s13197-012-0890-x.
[31]SAKIN-YILMAZER M,KO?B,BALKIR P,et al.Rheological behavior of reconstituted yoghurt powder:an optimization study[J].Powder Technology,2014,266:433-439.DOI:10.1016/j.powtec.2014.06.060.
[32]LIU L B,LI C,LIU J S.Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producing Streptococcus thermophilus and an H+-ATPase-defective mutant Lactobacillus delbrueckii subsp.bulgaricus[J].International Journal of Food Properties,2017,20:745-753.DOI:10.1080/10942912.2016.1180531.