乳酸菌胞外多糖结构解析的研究方法

乳酸菌胞外多糖具有免疫调节和抗肿瘤、改善食品质地和口感等多种独特的功能特性,其分子结构多样性是影响功能的主要因素之一。乳酸菌胞外多糖的结构解析是研究其功能性和构效关系的前提和基础。本文根据乳酸菌胞外多糖结构解析过程中的关键步骤,总结了乳酸菌胞外多糖的分离纯化、初级结构及高级结构解析技术方法的研究进展,讨论了化学分析、仪器分析以及计算机辅助技术等多元技术方法在乳酸菌胞外多糖结构解析领域的综合运用,并对乳酸菌胞外多糖的结构研究的发展前景进行了展望。     

Enterococcus durans产胞外多糖EPS-Ⅰ的分离纯化和结构分析

乳酸菌(LAB)作为对人类健康有益的食品级微生物正日益受到国内外科研工作者的关注.乳酸菌所产胞外多糖(EPS)即是LAB在生长代谢过程中分泌到细胞壁外的粘液多糖或荚膜多糖.不同种类的LAB所产的胞外多糖也不同,其结构变化多样,生物活性与其空间结构、分子量、分支度和溶解度有密切关系^[1,2].近年来国外有报道分离得到具有抗肿瘤和抗炎活性的乳酸菌EPS-Ⅰ^[3,4],但是国内对乳酸菌所产胞外多糖的研究尚未见报道.本实验从鸡肠道中的一株乳酸菌Enterococcus durans的发酵液中分离纯化得到一种具有免疫活性的胞外多糖EPS-Ⅰ^[5,6],通过化学和光谱分析证明它是由葡萄糖和甘露糖组成的五糖重复单元聚合的多糖,同时得出EPS2的五糖重复单元结构.     

Enterococcus durans产胞外多糖EPS-I的分离纯化和结构分析

乳酸菌(LAB)作为对人类健康有益的食品级微生物正日益受到国内外科研工作者的关注．乳酸菌所产胞外多糖(EPS)即是LAB在生长代谢过程中分泌到细胞壁外的粘液多糖或荚膜多糖．不同种类的LAB所产的胞外多糖也不同，其结构变化多样，生物活性与其空间结构、分子量、分支度和溶解度     

天然水中优势菌胞外聚合物及其中主要成分对铅的吸附

研究了吉林省长春市南湖天然水环境中生物膜胞外聚合物及由其分离得到的胞外多糖和胞外蛋白对铅的吸附特性,讨论了时间、pH值、其它共存金属离子等对其吸附的影响;初步探讨了胞外多糖和胞外蛋白吸附铅的反应机理. 结果表明,3种吸附剂对铅的吸附量在pH=6时最大,分别为23.64、15.8和3.48 mg/g ;吸附体系均在6h以后达到吸附平衡;共存金属离子镉对铅的吸附有影响.胞外聚合物及其中的胞外多糖和胞外蛋白对铅的吸附过程符合Langmuir和Freundlich热力学方程.胞外聚合物中胞外多糖对铅的吸附所作贡献大于胞外蛋白.胞外蛋白的胺基、酰胺基,胞外多糖的羟基、酰胺基等是胞外聚合物吸附铅离子过程中起关键作用的化学基团.     

南极适冷菌Pseudoalteromonas sp. S-15-13胞外多糖的分离、纯化和结构分析

从一株南极海冰中分离出来一种适冷菌Pseudoalteromonas sp. S-15-13, 其胞外多糖具有良好的免疫活性.为了探讨南极菌S-15-13胞外多糖结构与功能之间的相互关系, 对其胞外多糖进行了分离纯化和结构分析. 粗多糖经DEAE-Sephadex A-50离子交换层析及Sephadex G-100凝胶层析纯化后得到组分EPS-Ⅱ, 经HPLC分析验证EPS-Ⅱ为单一组分, 其分子量为62000; 单糖组成、甲基化分析及核磁共振结果表明, EPS-Ⅱ的主体结构由(1,2)α-D-Man组成主链, 并在6位上有分支的新甘露聚糖.     

磺化聚苯乙烯纳米微球-聚丙烯酰胺杂化水凝胶的制备及性能

首先通过乳液聚合法合成了聚苯乙烯(PS)微球,该微球经浓硫酸磺化后得到了磺化聚苯乙烯(SPS)微球;然后将合成的SPS微球作为多功能交联点加入丙稀酰胺(AAm)化学水凝胶网络中制备了SPS-PAAm杂化水凝胶。通过扫描电镜、透射电镜观察了SPS微球及杂化水凝胶的微观结构。研究了SPS微球对SPS-PAAm杂化水凝胶的凝胶分数、溶胀性能和力学性能的影响。结果显示:随着SPS微球用量的增加,SPS-PAAm水凝胶的凝胶分数先增加后降低,平衡溶胀度降低;SPS微球的加入能改善水凝胶的力学性能,随着SPS含量的增加,水凝胶的拉伸强度和能量损耗增加;SPS微球和PAAm分子链间存在物理相互作用。     

纳米结构型PMAA/CdS复合微球的微凝胶模板法制备研究

以微凝胶为模板,利用微凝胶三维网络结构对无机沉积反应的限域和导向作用,制备了具有核-壳结构的聚甲基丙烯酸/硫化镉(PMAA/CdS)有机/无机复合微球材料.复合微球的制备包含两个基本步骤首先,以反相乳液聚合法得到包含Cd(Ac)2的聚甲基丙烯酸微凝胶;然后,在搅拌过程中向反应体系中缓慢通人H2S气体,使镉离子沉积为CdS,经洗涤处理后得到PMAA/CdS复合微球.SEM观察表明,复合微球表面呈现均一的微纳米结构,这种结构可因微球制备条件的不同而不同.而且,超声处理可使微球表面趋于光滑.X射线衍射分析表明复合微球中CdS处于晶态,具有立方结构.此外,复合微球因CdS的存在而具有光致发光特性.     

壳聚糖/聚乙烯醇/三聚磷酸钠三元复合微球的制备及其表征

由壳聚糖(CS)、聚乙烯醇(PVA)和三聚磷酸钠(TPP)制备了壳聚糖/聚乙烯醇/三聚磷酸钠三元复合微球,探讨了体系中壳聚糖含量对复合微球的影响,以及离子种类及浓度和pH值对复合微球溶胀度的影响。采用XRD、FTIR和SEM等测试技术对微球的组分、结构和形貌进行了表征。结果表明,CS和PVA具有良好的相容性,随着CS含量的增加,PVA的结晶性逐渐降低,复合微球的粒径约为400～950μm,表面较为粗糙;随着CS添加量的增加,凝胶平衡溶胀度先增大再减小,CS/PVA/TPP复合微球在pH值为3～8的溶胀度最大,且在同一种溶液中,随着离子浓度的增加,其溶胀度明显降低;复合微球具有溶胀-收缩可逆性,显示CS/PVA/TPP复合微球是pH/离子敏感型凝胶,可为药物缓释系统提供实验和理论依据。     

大黄酸分子印迹聚合物微球的制备及特性

以聚苯乙烯微球为种球,大黄酸为模板分子,采用单步溶胀聚合法在N,N-二甲基甲酰胺体系中制备了单分散分子印迹聚合物微球.用扫描电镜对微球的结构和形貌进行了表征,并研究了微球的制备条件和吸附特性.微球的凹槽可有效地增加微球的比表面积和结合位点,从而提高了模板分子的结合速率及微球的印迹容量.     

分散共聚法制备特殊形态高分子微球的研究

以聚乙二醇 (PEG)大分子单体为反应性稳定剂 ,在丙烯腈的分散共聚反应中添加少量苯乙烯以形成疏水性核 ,制备得到了亚微米级高分子微球 .透射电子显微镜研究表明 ,该高分子微球具有特异的形态结构 .同时研究了分散共聚体系中各种反应因素对微球形态和直径的影响 ,结果表明 ,苯乙烯单体的添加量、PEG大分子单体的浓度及分子量、混合溶剂的组成对微球直径和形态均有明显的影响 .X 射线光电子能谱 (XPS)研究结果表明 ,微球表面聚集有亲水性PEG链 ,核为疏水的聚 (丙烯腈 苯乙烯 ) ,即形成的特异形态的PEG接枝高分子微球亦为复合型结构     

Expolysaccharides from lactic acid bacteria: Technological bottlenecks and practical solutions

Microbial exopolysaccharides are added to or occur in a wide variety of food products, where they serve as viscosifying or gelling agents. Exopolysaccharides with different composition, size and structure are synthesized by several strains of lactic acid bacteria. Structural analyses combined with rheological studies reveal that there is considerable variation among the different exopolysaccharides; some of them exhibit remarkable thickening and shear-thinning properties and display high intrinsic viscosities. Hence, several slime-producing lactic acid bacterium strains and their biopolymers have interesting functional and technological properties, which may be exploited towards different products. However, the production of exopolysaccharides from lactic acid bacteria is low and often unstable, and their downstream processing is difficult. Strain improvement, enhanced productivities and advanced modification and production processes (both enzyme and fermentation technology) may contribute to their economic soundness.     

利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽

酪蛋白磷酸肽(CPPs)是酪蛋白被磷酸化的片段,具有促进矿物元素吸收、抗氧化、预防龋齿等多种生物功能。该文利用高效液相色谱-串联质谱研究牛奶经嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus debrueckii subsp.bulgaricus)发酵后CPPs的释放规律。结果表明,在内源性蛋白酶的作用下牛奶含内源性CPPs,内源性CPPs主要来源于高丰度酪蛋白αs1-CN和β-CN。经乳酸菌发酵后,在乳酸菌蛋白酶的作用下更多酪蛋白的磷酸化位点暴露而产生大量CPPs,其中含SpSpSpEE特征结构的CPPs也在酸奶中检测到,CPPs的释放与酪蛋白结构密切相关。研究结果表明,牛奶经乳酸菌发酵后释放大量含特征结构SpSpSpEE的CPPs,可提高结合矿物元素的能力,从而增强其促进人体健康的生物功能。     

Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production

The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled.     

硒对乳酸菌增殖影响的研究

通过加入不同硒质量浓度的培养基对乳酸菌进行培养,探讨硒对乳酸菌增殖的影响.结果表明,硒在一定质量浓度下对乳酸菌增殖具有促进作用,当硒质量浓度在4 mg/L时,菌体增殖量达到最大值.     

Determination of volatile and non-volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography

The aim of the investigations was to develop analytical methods for the determination of selected volatile and non-volatile organic compounds numbering among the final products of milk fermentation. The analyzed compounds were as follows: biacetyl and carboxylic acids (formic, acetic, citric, and lactic). The model yogurt was prepared under controlled conditions in our laboratory by addition of the selected bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) to the milk sample. The temperature, time, and stirring were controlled during the fermentation process. Factors considered in SPMPE-GC-FID method development included fiber exposure time, salt addition, temperature of extraction, and temperature of desorption. Various SPME fibers, for example with PDMS, CAR/PDMS, PA, and PDMS/DVB coatings, were tested to obtain the highest recovery of the investigated compounds extracted from yogurt samples. Based on these preliminary experiments, qualitative and quantitative analyses for the determination of biacetyl were performed by SPME-GC-FID. Moreover, a capillary zone electrophoresis method was developed for the determination of carboxylic acids in the yogurt samples. The buffer composition as well as deproteinization by acetonitrile were found to have a crucial effect on the analysis.     

Matrix-assisted laser desorption/ionization mass spectrometry for monitoring bacterial protein digestion in yogurt production

Matrix-assisted laser desorption/ionization (MALDI) mass spectrometry was employed to determine the changes in milk protein profile due to the action of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, the strains usually employed in yogurt production. Whereas the fermentation with the former shows the digestion of high molecular mass casein with the production of a low molecular mass peptide (3850 Da), the latter does not seem to exhibit any proteolytic activity. Proteolysis becomes relevant when milk is treated with a mixture of the two bacteria, reasonably due to symbiotic phenomena. The analysis of yogurt samples coming from industrial plants indicates increased activity of the two bacteria in the presence of ingredients containing sugars. Copyright 1999 John Wiley & Sons, Ltd.     

A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt

This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process. A significant increase in lactose consumption by starter cultures was noted in the yogurt samples with OBG addition up to 0.75%. The highest (by 567% on average) increase in lactic acid content was noted in the control yogurts. Whereas the lowest (by 351%) increase in lactic acid content was noted in yogurts with OBG. After 28-day storage, the acetic aldehyde content was significantly influenced by fat content, type and addition level of polysaccharide. A higher increase in acetoin content was noted in samples with 0.25% than in samples with 1% of polysaccharides. In turn, significantly lower increases in diacetyl and 2,3-pentanedione contents were observed in the yogurt samples with OBG than in these with curdlan, with diacetyl production increase along with the higher concentration of the polysaccharide. The addition of OBG and curdlan to milk contributed to differences in the starter culture metabolism, consequently, in the milk acidification dynamics.     

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.     

Determination of the enantiomers of α‐hydroxy‐ and α‐amino acids in capillary electrophoresis with contactless conductivity detection

The enantiomers of the anions of five α‐hydroxy acids, namely lactic acid, α‐hydroxybutyric acid, 2‐hydroxycaproic acid, 2‐hydroxyoctanoic acid and 2‐hydroxydecanoic acid, as well as the two α‐amino acids aspartic acid and glutamic acid, were baseline separated and detected by CE with contactless conductivity detection. Vancomycin was employed as chiral selector and could be used with conductivity detection without having to resort to a partial filling protocol as needed when this reagent is used with UV absorbance measurements. The procedure was successfully applied to the determination of the lactic acid enantiomers in samples of milk and yogurt. Linearity was achieved in the concentration range of 10–500 μmol/L with good correlation coefficients (0.9993 and 0.9990 for L ‐ and D ‐lactic acid, respectively). The LODs (3 S/N) for L ‐ and D ‐lactic acid were determined as 2.8 and 2.4 μmol/L, respectively.     

Biocompatibility and hyperthermia cancer therapy of casein‐coated iron oxide nanoparticles in mice

Magnetic nanoparticles (MNPs) can be used as heat generation source in cancer hyperthermia therapy. While iron oxide nanoparticles (NPs) are the most popular choice for magnetic hyperthermia, adding a surface enhancement can improve its performance. Furthermore, for MNPs to be used in biomedical application their cytotoxicity needs to be evaluated. In this study biocompatibility and also in vivo performance of casein‐coated MNPs were assessed. Cell viability of normal cell lines in all of tests remained above 95% for 0.5 and 1 mg/mL concentration and even the minimum recorded cell viability for normal cell lines was 84.78% at 20 mg/mL concentration. In contrast cell viability of cancer cell lines in contact with casein coated MNPs core‐shell structure except for one sample remained below 85%. By introduction of and alternating magnetic field, cell viability of samples with lower MNP concentration dropped by 20% to 30% while this drop for samples with higher concentration was 10% to 20%. Furthermore, results of in vivo trials show that just 1 week of hyperthermia treatment with casein coated MNPs core‐shell structure can reduce the tumor size of the mice by 33%. Real‐time polymerase chain reaction results further confirmed the effectiveness of this method. Moreover, findings of this study suggest that lower injection speed can improve NPs distribution and treatment effect. Results of this study suggest that core‐shell structure can positively affect the tumor growth and the combination of good biocompatibility, innate hostility toward cancer cells and good heating power makes them a good candidate for hyperthermia cancer therapy applications.