Utilization of functional lactic acid bacteria for meat products

功能性乳酸菌在肉制品中的利用

基本信息

批准号：
11660272
负责人：
ARIHARA Keizo
金额：
$ 0.77万
依托单位：
Kitasato University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2001
项目状态：
已结题

项目摘要

This research project has been conducted to utilize functional lactic acid bacteria for meat products to develop new functional foods. Of numerous lactic acid bacteria strains tested, Lactobacillus gasseri JCM1131 and Lactabacillus rhamnosus FERM P-15120 were retained for further studies. Although L. gasseri JCM1131 shows a potential for the development of healthy meat products, this strain was relatively sensitive to sodium chloride and sodium nitrite. Efforts were directed to generate mutants of JCM1131 resisting these substances. A mutant strain 1131-M8 demonstrated satisfactory growth in meat containing 3.3% sodium chloride and 200ppm sodium nitrite. On the other hand, L. rhamnosus FERM P-15120 demonstrated satisfactory growth in meats and gives desirable sensory properties to fermented sausages. Also, this strain generated antihypertensive activity in fermented pork homogenates. An ACE inhibitory peptide, which has antihypertensive activity, was purified from the homogenate. The structure of the peptide was identified as Val-Phe-Pro-Met-Asn-Pro-Pro-Lys. This peptide is a novel ACE inhibitory peptide. The homogenate fermented with L. rhamnosus FERM P-15120 also demonstrated anti-stress activity. Further studies are now in progress to identify the substance responsible for this activity. By using L. rhamnosus FERM P-15120 strain, properties having potential health benefits can be introduced into meat products, thus improving the value of the products.

该研究项目旨在利用肉制品中的功能性乳酸菌来开发新的功能性食品。在测试的众多乳酸菌菌株中，格氏乳杆菌 JCM1131 和鼠李糖乳杆菌 FERM P-15120 被保留用于进一步研究。虽然L.gasseri JCM1131显示出开发健康肉制品的潜力，但该菌株对氯化钠和亚硝酸钠相对敏感。人们致力于产生抵抗这些物质的 JCM1131 突变体。突变株1131-M8在含有3.3%氯化钠和200ppm亚硝酸钠的肉中表现出令人满意的生长。另一方面，鼠李糖乳杆菌 FERM P-15120 在肉类中表现出令人满意的生长，并为发酵香肠提供了理想的感官特性。此外，该菌株在发酵猪肉匀浆中产生抗高血压活性。从匀浆中纯化出具有抗高血压活性的 ACE 抑制肽。该肽的结构被鉴定为Val-Phe-Pro-Met-Asn-Pro-Pro-Lys。该肽是一种新型的 ACE 抑制肽。用鼠李糖乳杆菌 FERM P-15120 发酵的匀浆也表现出抗应激活性。目前正在进行进一步的研究，以确定负责此活动的物质。通过使用鼠李糖乳杆菌FERM P-15120菌株，可以将具有潜在健康益处的特性引入肉制品中，从而提高产品的价值。