朱晓丽¹，杨周洁²，文安燕¹，刘 娜¹，秦礼康^1*

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州大学生命科学学院，贵州贵阳 550025）

摘要：罗伊氏乳杆菌（Lactobacillus reuteri），已作为益生菌被我国批准用于保健食品中，与人体健康密切关联。酸奶，因其良好的益生功能和丰富的营养物质，是开发功能性食品的理想载体，而罗伊氏乳杆菌发酵薏米酸奶在国内外未见报道。本文通过小鼠肝脏切片分析、血清脂代谢和肝脏氧化应激水平测定，评价罗伊氏乳杆菌协同发酵的薏米酸奶（RTB-C）、普通酸奶（TB）和市售益生菌酸奶（PY）对小鼠血脂调节作用。结果显示，RTB-C组小鼠肝脏油红O染色红色区域面积明显比其它酸奶小，对小鼠肝脏脂肪变性有较好的预防作用；小鼠血清中甘油三酯（TG）、胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）含量低于其它酸奶组，比HFD（高脂模型组）分别下降了68.14%、42.24%和60.53%，且高密度脂蛋白胆固醇（HDL-C）水平高于其它组，比HFD组提高了94.59%；RTB-C小鼠肝脏中过氧化氢酶（CAT）、总超氧化物歧化酶（T-SOD）和谷胺肝肽过氧化氢酶（GSH-PX）含量均高于其它酸奶组，显著高于模型对照组（P＜0.05）。因此，含罗伊氏乳杆菌的薏米酸奶对小鼠具有较好的降血脂作用。

关键词：益生菌；罗伊氏乳杆菌；薏米；酸奶；血脂调节

中图分类号：Q935 文献标识码：A 文章编号：1674-506X（2021）03-0024-0007

Study on the Hypolipidemic Function of Coix Seeds Yoghurt Co-fermented with Derived from Human Lactobacillus reuteri

ZHU Xiao-li¹, YANG Zhou-jie², WEN An-yan¹, LIU Na¹, QIN Li-kang^1*

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

2.College of Life Sciences, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Lactobacillus reuteri, as probiotics, has been approved for use in health food in China, has been closely associated with human health. Yogurt, because it’s good probiotic function and rich nutrients, is an ideal carrier for the development of functional foods. However, the fermentation of coicis yoghurt inoculated with Lactobacillus reuteri has not been reported at home and abroad. The blood-lipid regulation of Lactobacillus reuteri co-fermented coix- yoghurt (RTB- C), normal yoghurt (TB) and commercial probiotics yoghurt (PY) on mice were revaluated by slice analysis, Serum lipid metabolism and Oxidative stress level of mice liver. Results showed the red area of RTB-C by oil-red O staining was similar than others, indicating that RTB-C had better protective effect on hepatic steatosis of mice liver. Meanwhile, the contents of triglyceride (TG), cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) of mice serum in RTB-C was lower than other groups, and were 68.14%, 42.24% and 60.53% lower than HFD, respectively. The level of high density lipoprotein cholesterol (HDL-C) of RTB-C was obviously higher than other groups, and was 94.59% more than HFD. Furthermore, the levels of Catalase total superoxide dismutase and glutamine hepatopeptide catalase in RTB-C group were higher than other yoghurt, and were higher than model control group. In conclusion, the coix-yoghurt with Lactobacillus reuteri has better hypolipidemic effect on mice.

Keywords：probiotics; Lactobacillus reuteri; adlay; yogurt; hypolipidemic

doi：10.3969/j.issn.1674-506X.2021.03-004

收稿日期：2021-04-28

基金项目：贵州省重点农业技术推广项目（黔财农［2017］106号）；贵州省现代农业产业技术体系（特色杂粮）建设项目（黔财农［2018］81号）；贵州省科技计划项目（黔科合平台人才［2018］5781号）

作者简介：朱晓丽（1994-），女，硕士研究生。研究方向：食品科学与工程。

*通信作者

引用格式:朱晓丽,杨周洁,文安燕,等.人源罗伊氏乳杆菌协同发酵薏米酸奶降血脂作用[J].食品与发酵科技,2021,57(3):24-30.