发酵乳杆菌 B44 益生性能的体外评价

发酵乳杆菌 B44 是一株分离自保加利亚家庭手工制作酸奶的乳酸菌株. 体外实验发现: 发酵乳杆菌 B44 具有较强的疏水性(79.67%)和低酸高碱的静电作用, 可耐受 1 mg/mL 溶菌酶, 在口腔中具有较佳的黏附和存活能力; 此外, 具有较高的自聚率(13.34%)以及与变形链球菌(Streptococcus mutans)的共聚集作用, 当与变形链球菌共培养时能抑制变形链球菌生物膜的形成, 其抑制率可达 63.43%. 实验表明, 发酵乳杆菌 B44 对人类龋病的防治能起到一定的积极作用, 是一株潜在的口腔益生菌, 在人类口腔健康中具有良好的应用前景.

In vitro evaluation of the prebiotic properties for Lactobacillus fermentum B44

Lactobacillus fermentum B44 is a lactic acid strain isolated from Bulgarian homemade yoghurt. In vitro experiments showed that L. fermentum B44 has strong hydrophobicity (79.67%) and an electrostatic effect of low acid and high alkali; the strain could tolerate 1 mg/mL lysozyme and has a better adhesion and survival ability in oral cavities. In addition, it also has a high self-agglomeration rate (13.34%) and strong co-aggregation with Streptococcus mutans. When co-cultured with S. mutans, the formation of S. mutans biofilm was inhibited, and the inhibition rate was 63.43%. The above results showed that L. fermentum B44 could play a positive role in preventing and treating human dental caries; it is a potential oral probiotic and has a suitable application prospect in human oral health.