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اثر اینولین استخراجی از منابع گیاهی متفاوت بر مقاومت به شرایط اسید معدی در دوگونه لاکتوباسیلوس | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 12، دوره 30، شماره 5 - شماره پیاپی 67، آذر 1393، صفحه 780-792 اصل مقاله (471.04 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2014.10715 | ||
| نویسندگان | ||
| سارا کمالی* 1؛ محمد الهی2؛ مرضیه حسینی‌نژاد3؛ مسعود یاورمنش2 | ||
| 1دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| 2استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| 3استادیار، پژوهشکده علوم و صنایع غذایی خراسان رضوی، مشهد | ||
| چکیده | ||
| اینولین به علت ویژگی‌های تکنولوژیکی مختلف و اثرات پری‌بیوتیکی و سلامت‌بخش ارزنده، به‌طور گسترده‌ای در محصولات متفاوت و ترکیب‌های سین‌بیوتیک استفاده می‌شود. بقاء سوش‌های پروبیوتیک در طی استرس‌های گوارشی می‌تواند تحت تأثیر ترکیب غذایی حامل قرار گیرد. در این پژوهش امکان افزایش قابلیت رشد و زنده‌مانی دو سوش لاکتوباسیلوس کازئی PTCC 1608 و لاکتوباسیلوسرامنوسوس PTCC 1637 در حضور اینولین از منابع گیاهی مختلف (Cichorium intybus & Heliantus tuberosus) و اینولین استاندارد آزمایشگاهی در شرایط اسیدی (4، 5/2 =pH) و 2/6 =pH به‌عنوان کنترل بررسی و با گلوکز مقایسه شد. افزودن کربوهیدرات به محیط کشت دو سوش باکتری به‌طور معنی‌داری باعث افزایش رشد و مقاومت باکتری‌ها به شرایط اسیدی گردید. البته اینولین کاسنی غیربومی و اینولین استاندارد در افزایش مقاومت باکتری اثری بیشتر از اینولین سیب‌زمینی ترشی و قابل مقایسه با گلوکز داشتند. | ||
| کلیدواژه‌ها | ||
| سیب‌زمینی ترشی؛ فروکتان؛ کاسنی؛ لاکتوباسیلوس؛ استرس | ||
| عنوان مقاله [English] | ||
| The effectiveness of inulin extracted from different plant sources on gastric acid resistance of two lactobacillus species | ||
| نویسندگان [English] | ||
| S. Kamali1؛ M. Elahi2؛ M. Hosseini Nejadand3؛ M. Yavarmanesh2 | ||
| 1MSc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran | ||
| 3Khorasan Research Institute for Food Science and Technology (KRIFST), Mashhad, Iran | ||
| چکیده [English] | ||
| Because of various technological properties, beneficial prebiotic and health effects, inulin is extensively used in different products and symbiotic combinations. The survival of probiotic strains during gastric stress is influenced by the physicochemical properties of food carriers used for delivery. In this study, the possibility of increasing the growth and survival potential of two Lactobacillus strains (Lactobacillus casei PTCC 1608 and Lactobacillus rhamnosus PTCC 1637) was investigated in the presence of inulin, extracted from different plant sources (Cichorium intybus & Heliantus tuberosus), and standard inulin under acidic conditions (pH= 4, 2.5) and pH=6.2 as control and compared to glucose. Our results clealy showed that the addition of carbohydrate to lactobacillus cultures significantly increased the growth and resistance of bacteria under acidic conditions. The inulin extracted from Cichorium intybus and standard inulin were more effective in increasing the resistance of bacteria as compared to the inulin extracted from Heliantus tuberosus. | ||
| کلیدواژه‌ها [English] | ||
| Jerusalem artichoke, fructan, Chicory, Lactobacillus, Stress | ||
| مراجع | ||
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