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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (2): 33-38.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

瑞士乳杆菌TUST005发酵乳ACE抑制活性的检测

霍建新   

  • 收稿日期:2008-10-06 修回日期:2008-11-24 出版日期:2009-01-20 发布日期:2009-01-20

Assay of Lactobacillus helveticus TUST005 Fermented Milk Inhibiting

  • Received:2008-10-06 Revised:2008-11-24 Online:2009-01-20 Published:2009-01-20

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摘要： 【研究目的】通过对四种不同发酵剂的瑞士乳杆菌（Lactobacillus helveticus）发酵乳乳清的血管紧张素转化酶（ACE）抑制活性的体外检测和先天性高血压大鼠的体内检测。【方法】ACE抑制活性的测定根据Cushman D W等的方法进行改进。利用8周龄先天性高血压大鼠（SHR），每天使用四种发酵乳乳清灌胃SHR大鼠，每一试验样品实验期为3 d，剂量逐渐升高，对照组饮用水。用ZH-HX-Z鼠尾无创动脉测量仪测定收缩压。【结果】瑞士乳杆菌TUST005发酵乳ACE抑制活性大于其他发酵乳ACE抑制活性，并在4 ℃下后发酵3 d具有较高的ACE抑制活性，达到45.91%。当瑞士乳杆菌TUST005发酵乳剂量15 mL/kg体重与乳清剂量为20 mL/kg体重，血压的下降和上升速度相对缓慢，维持最低血压水平时间较长为6 h，降压效果最好且与对照组相比降压值为20.2 mmHg。【结论】瑞士乳杆菌TUST005发酵乳体外检测和体内检测结果一致。

关键词: 抑制剂, 抑制剂, 昆虫淀粉酶, 特性, 进展

Abstract: 【OBJECTIVE】The angiotensin converting enzyme (ACE) inhibiting activity of four kinds of Lactobacillus helveticus fermented milk whey was determined in this paper, and their effects on blood pressure were investigated using spontaneously hypertensive rats.【METHODS】 The ACE inhibitory activity was measured according to the method of Cushman and Cheung with some modification. The effects of Lactobacillus helveticus fermented milk whey, water, and skim milk on blood pressure was evaluated in 8-week-old spontaneously hypertensive rats (SHR) weighing 180-200 g. Every sample was used to SHR on consecutive three days, during which they received increasing doses by gastric intubation. The systolic blood pressure was measured by ZH-HX-Z tail cuff with a programmed electro-sphygmomanometer .【RESULTS】Lactobacillus helveticus TUST005 showed higher ACE inhibitory activity than others, and the highest inhibitory activity of the fermented milk stored at 4℃ for three days reached 45.91%. At 15 mL per kg body weight dose of Lactobacillus helveticus TUST005 and Streptococcus diacetilactis fermented milk whey and the 20 mL per kg body weight dose of Lactobacillus helveticus TUST005 fermented milk whey. we observed a marked and long-lasting hypotensive effect for 6 hours. The maximum decrease in mean arterial blood pressure (20.2 mmHg) was achieved. 【CONCLUSION】The results indicate that there is a good correlation between in vivo and in vitro datas for the Lactobacillus helveticus TUST005 fermented milk.