泡菜中生物转化共轭脂肪酸的植物乳杆菌

摘要

Conjugated fatty acids refers to a group of positional and geometric isomers of polyunsaturated fatty acids,including conjugated linoleic acid (CLA),conjugated linolenic acid (CLNA) and conjugated stearidonic acid (CSA).CLA and CLNA were derived from linoleic acid and linolenic acid,respectively,with a variety of healthy-associated functions,such as anti-cancer,anti-atherosclerotic,immunity improvement and anti-obese,which have become a hot research topic in functional lipids.In this paper,twenty-two of Lactobacillus plantarum isolated from Paocai were analyzed for conjugated fatty acids production via GC-MS.The results indicated that CCFM47 and CCFM232 had high conversion capability of both CLA and CLNA.Further analysis showed that the two strain convert over 30％ linoleic acid to CLA,total CLA in the supernatant fluid reached 0.1664 mg/mL and 0.1514 mg/mL.Additionally,the two strains could convert over 60％ of α-linolenic acid to CLNA,with total CLNA 0.1964 mg/mL and 0.1721 mg/mL in the supernatant fluid,respectively.%共轭脂肪酸是指一类含共轭双键的多不饱和脂肪酸的总称,包括共轭亚油酸(conjugated linoleic acid,CLA),共轭亚麻酸(conjugated linolenic acid,CLNA)和共轭十八碳四烯酸(conjugated stearidonic acid,CSA).CLA和CLNA分别是由亚油酸和亚麻酸衍生所得的多种位置与几何异构体的总称,具有多种生理功能,如抗癌、抗动脉粥样硬化、提高机体免疫力和减肥等,已成为功能性脂质的研究热点.采用GC-MS(gas chromatographymass spectrometry)法分析了筛选自泡菜的22株植物乳杆菌转化共轭脂肪酸的能力.结果显示,CCFM47和CCFM232两株菌具有极高的共轭亚油酸和共轭亚麻酸转化能力,其中亚油酸的转化率均超过30％,发酵液中CLA总浓度分别达到0.166 4 mg/mL和0.151 4 mg/mL,而对α-亚麻酸的转化率高达60％,发酵液中CLNA总浓度分别达到0.196 4 mg/mL和0.172 1 mg/mL.