###
食品研究与开发:2018,39(4):218-224
查看/发表评论     过刊浏览    高级检索     HTML     PDF
←前一篇   |   后一篇→
本文二维码信息
码上扫一扫!
乳酸菌粘附特性的研究新进展
佘银,罗芳,高婉茹,李鑫,刘霞*
(湖南农业大学食品科学技术学院,湖南长沙410000)
The New Advance of Research on the Adhesion of Lactobacillus
SHE Yin,LUO Fang,GAO Wan-ru,LI Xin,LIU Xia*
(College of Food Science and Technology,Hunan Agricultural University,Changsha 410000,Hunan,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1423次   下载 0
投稿时间:2017-06-20    
中文摘要: 近年来,乳酸菌以其益生功能成为研究的热点,而乳酸菌的粘附特性是评价乳酸菌益生功能的重要指标之一。目前,有关研究乳酸菌粘附的新方法不断涌现,如表面等离子体共振技术、计算机分子模拟法等。乳酸菌粘附素与胃肠道粘液受体相互作用的机理是阐明其粘附特性的关键。同时,乳酸菌的理化性质以及外部环境也会影响其粘附能力,如菌体生长阶段、菌液浓度、pH值、蛋白酶等。对目前国内外有关乳酸菌粘附特性的研究方法、粘附机理及其影响因素的研究进展进行综述,并对其研究的发展方向进行了展望。
Abstract:In recent years,the probiotic function of Lactobacillus has become the focus of research,the adhesion character of Lactobacillus to the intestinal mucosa is considered one of the important indicator for evaluating its probiotic function.New methods for studying the adherence character of Lactobacillus have also been emerging,such as surface plasmon resonance (SPR),computer molecular simulation(CMS).Understanding the nature of Lactobacillus-mucus interactions could be the key to elucidating the mechanisms of Lactobacillus adhesion within the host.At the same time,the physicochemical property of Lactobacillus and the external environment also affect its adhesion ability,such as cell growth stage,concentration of bacterial,pH value,protease and so on.This paper reviewed the research progress about the study methods,mechanism and the influence factors of Lactobacillus adhesion,and the future trends for research were also prospected.
文章编号:201804040     中图分类号:    文献标志码:
基金项目:
引用文本:


用微信扫一扫

用微信扫一扫