CN116496969A - 一种外源添加精氨酸以提高乳酸菌酸耐受性的方法 - Google Patents
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Abstract
本发明公开了一种外源添加精氨酸以提高乳酸菌酸耐受性的方法,涉及微生物技术领域。本发明以嗜盐四联球菌作为研究对象,通过外源添加精氨酸以提高乳酸菌酸耐受性的方法具体在于可以提高乳酸菌在酸胁迫下的生物量,进一步分析响应机制时发现,外源添加精氨酸可以更好的维持乳酸菌胞内微环境的稳定,具体表现在更高的胞内pH值,更高的氨离子浓度以及精氨酸脱亚胺酶途径在转录水平上的增强。本发明为提高乳酸菌在胁迫状态下的发酵性能提供了理论基础与依据。
Description
技术领域
本发明涉及微生物技术领域,具体而言,涉及一种外源添加精氨酸以提高乳酸菌酸耐受性的方法。
背景技术
本发明所涉及的嗜盐四联球菌(Tetragenococcus halophilusCGMCC 3792)有本实验室筛选分离,并经过16s rDNA测序鉴定为乳酸菌科中的四联球菌属。由于其具备缩短发酵周期和提高发酵品质的优良特性,被广泛应用与高盐传统食品发酵,如酱油、鱼酱、豆制品等。研究发现,在多种食品的生产过程中,嗜盐四联球菌的添加可显著提高食品中风味物质如有机酸、醛类和酯类等的含量,具有较高的商用价值。
但是,乳酸菌在生产过程中会面临许多的胁迫问题,比如酸胁迫,盐胁迫以及胁迫等。但对于乳酸菌而言,酸胁迫是其面临的最广泛的问题,因为乳酸菌在代谢是会通过同行发酵将可发酵糖代谢为乳酸,从而造成了酸性胁迫环境。因此,提高酸胁迫环境下乳酸菌的发酵及生产性能,具有高度的价值意义。
外源添加是近年来用于提升微生物在胁迫环境下的生长性能的火热话题。其中,已有学者证实及报道了外源添加糖类物质,保护性相溶性物质可以有效地缓解乳酸菌在胁迫环境下的压力,但是,通过外源添加精氨酸以提高乳酸菌的酸胁迫耐受性的方法还没有被道过。因此,本发明希望通过外源精氨酸的加入,提升嗜盐四联球菌在酸胁迫环境下的生长性能,为工业中提高乳酸菌的鲁棒性提高理论基础。鉴于此,特提出本发明。
发明内容
本发明的目的在于,为了提高乳酸菌的发酵能力与商业价值,提供一种外源添加精氨酸以提高乳酸菌酸耐受性的方法,该方法可以提高嗜盐四联球菌在酸胁迫环境下的生长性能。
酸胁迫环境为pH5.2, 乳酸调节,发酵培养基为MRS(Oxoid), 外源精氨酸的浓度为200mM。
所述MRS琼脂平板包括:10 g/L蛋白胨,4 g/L酵母浸粉,5 g/L三水乙酸钠,60g/L氯化钠,8g/L牛肉膏,20 g/L葡萄糖,1ml吐温80,2 g/L磷酸氢二钾,2g/L柠檬酸三铵,0.2g/L七水硫酸镁,0.05 g/L四水硫酸锰,20 g/L琼脂,pH 5.2。
本发明考察了酸胁迫条件下,添加与不添加精氨酸中,嗜盐四联球菌的生长性能,用生物量表示。
本发明考察了酸胁迫条件下,添加与不添加精氨酸中,嗜盐四联球菌的胞内pH的变化。
本发明考察了酸胁迫条件下,添加与不添加精氨酸中,嗜盐四联球菌的胞内氨离子浓度的变化。
本发明考察了酸胁迫条件下,添加与不添加精氨酸中,嗜盐四联球菌的胞内精氨酸脱亚胺酶途径在转录水平上的变化。
本发明的有益效果包括如下:外源添加200mM精氨酸,能有效地提高嗜盐四联球菌在酸胁迫下的生长性能,同时,外源精氨酸可以被转运进入到乳酸菌胞内,激活胞内的精氨酸脱亚胺酶途径,从而长生更多的氨离子,消耗更多的氢离子,因而导致了乳酸菌胞内pH的上升以及包内氨离子的积累。这表明外援添加精氨酸是一种可靠且有效的策略,可以用于提升乳酸菌在胁迫状态下的抗逆能力。
附图说明
为了更清晰地说明本发明实例的实施方案,下面将对实例中所需要使用的附图作简单地介绍。特别说明,以下附图仅示出了本发明的某些实例,因此不应被看作是对范围的限定,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他相关的附图。
图1为实例1与对空白1的在pH 5.2时的生物量;图2为实例1与对比例1的胞内pH的结果;图3为实例1与对比例1的胞内氨离子浓度的结果;图4为实例1与对比例1中胞内精氨酸脱亚胺酶途径的转录水平的结果。
具体实施方式
为使本发明实例的目的、技术方案和优点更加清楚,本发明实例中的技术方案将按照如下进行清楚、完整地描述。实例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为市售购买获得的常规产品。以下结合实例对本发明的特征和性能作进一步的详细描述。
实例1:本实例1提供的高活力乳酸菌菌剂的方法,如下:取-80℃保藏于甘油储藏液的嗜盐四联球菌(Tetragenococcus halophilus)CGMCC No. 3792,解冻后以5% (v/v)的接种量接种于种子培养基中,30℃静置培养24h至对数中期,扩培两次,得到生长稳定的种子培养基。
嗜盐四联球菌(Tetragenococcus halophilus)CGMCC 3792,实验室从酱醪中分离,经形态、生理生化特性试验和16S rDNA测序鉴定,于2010年4月29日保藏于中国微生物菌种保藏管理委员会普通微生物中心(China General Microbiological CultureCollection Center,CGMCC)。
将扩培两次的种子液收集后,接种到添加或不添加200mM精氨酸的胁迫培养基中,其中pH为5.2,乳酸调节。后进行生长性能的测定。
其中,培养基成分包括:10 g/L蛋白胨,4 g/L酵母浸粉,5 g/L三水乙酸钠,8g/L牛肉膏,60g/L氯化钠,20 g/L葡萄糖,1ml吐温80,2 g/L磷酸氢二钾,2g/L柠檬酸三铵,0.2g/L七水硫酸镁,0.05 g/L四水硫酸锰,pH 5.2;外源添加精氨酸组的浓度为200mM。
将经精氨酸处理后的发酵液以8000 r/min,4℃,离心5 min 收集菌体。
每6个小时测定一次生物量,直至乳酸菌生长至稳定期,结果见图1,外源添加精氨酸组中,乳酸菌的生物量显著高于对照组(空白例),说明外源添加精氨酸有助于提高酸胁迫下乳酸菌的生长性能。
取对数中期的细胞,收集后,测定胞内pH值,结果见图2,外源添加精氨酸组中,乳酸菌的胞内pH显著高于对照组,说明外源添加有助于维持乳酸菌在酸胁迫下的胞内微环境的稳定。
取对数中期的细胞,收集后,测定胞内氨离子浓度,结果见图3,外源添加精氨酸组中,乳酸菌的胞内氨离子浓度显著高于对照组,说明外源添加有助于维持乳酸菌在酸胁迫下的胞内微环境的稳定。
取对数中期的细胞,收集后,测定胞内精氨酸脱亚胺酶途径在转录水平上的表达情况,结果见图4,与精氨酸脱亚胺相关基因的转录水平均显著上调,说明精氨酸的添加有助于激活乳酸菌胞内精氨酸脱亚胺酶途径,以维持乳酸菌在酸胁迫下的胞内微环境稳定。
空白例:本发明的空白例为酸胁迫下不添加精氨酸组。其余操作,实验组与空白组操作上无任何区别。
Claims (6)
1.一种外源添加精氨酸以提高乳酸菌酸耐受性的方法,其特征在于所用乳酸菌为嗜盐四联球菌CGMCC3792。
2.根据权利要求1所述的外源添加精氨酸以提高乳酸菌酸耐受性的方法, 其特征在于酸胁迫环境为pH5.2,乳酸调节,且环境在MRS (Oxoid)培养基中,外源添加精氨酸的浓度为200mM。
3.根据权利要求2所述的外源添加精氨酸以提高乳酸菌酸耐受性的方法, 其特征在于培养基为MRS培养基,培养基包括:10 g/L蛋白胨,4 g/L酵母浸粉,5 g/L三水乙酸钠,8 g/L牛肉膏,20 g/L葡萄糖,1 ml吐温80,2 g/L磷酸氢二钾,2 g/L柠檬酸三铵,0.2 g/L七水硫酸镁,0.05 g/L四水硫酸锰,60 g/L氯化钠,pH5.2,用乳酸调节。
4.根据权利要求3所述的外源添加精氨酸以提高乳酸菌酸耐受性的方法,其特征在于离心收集处理后的乳酸菌菌体,用与胞内微环境评估以及生物量分析。
5.根据权利要求4所述的外源添加精氨酸以提高乳酸菌酸耐受性的方法, 其特征在于离心的条件如下:转速:8000 r/min、温度:3-5 ℃,离心时间:5 min。
6.根据权利要求1-5所述的外源添加精氨酸以提高乳酸菌酸耐受性的方法, 其特征在于外援添加精氨酸可以有效的激活乳酸菌胞内的精氨酸脱亚胺酶途径,从而调节和维持胞内微环境的稳定,增加乳酸菌在酸胁迫下的生物量。
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