乳酸菌发酵香菇对肠道菌群的调节作用及其产品研制

Regulation of Lentinus edodes Fermented by Lactic Acid Bacteria on Gut Microbiota and Product Development

摘要:

将香菇经乳酸菌发酵后，通过小鼠灌胃实验和16S rRNA高通量测序，研究其对肠道菌群结构和多样性的影响，并研制调味即食产品。结果表明，中等剂量（10 g/kg，以小鼠质量计）的发酵香菇改变了小鼠肠道菌群的物种多样性，其特有物种和稀有物种数量增加，且个体差异减小，物种分布更均匀。发酵香菇可不同程度地增加小鼠肠道内有益菌群，如Muribaculaceae、乳杆菌属（Lactobacillus）、Dubosiella、Lachnospiraceae等的定殖，降低螺杆菌属（Helicobacter）、支原体（Mycoplasma）等致病菌的相对丰度，从而改善肠道健康。通过单因素和响应面优化实验，获得乳酸菌发酵香菇调味即食产品的最佳配方为：发酵香菇块81.5%、甜面酱1.0%、豆瓣酱1.5%、白砂糖6.0%、藤椒油3.0%、芝麻2.0%、辣椒油4.0%、姜汁1.0%（均为质量分数）。为乳酸菌发酵技术在香菇深加工中的应用提供了有益参考。

Abstract:

The effects of Lentinus edodes after fermentation by lactic acid bacteria on the structure and diversity of gut microbiota were studied by gavage test and 16S rRNA high-throughput sequencing in mice, and the flavored ready-to-eat products were studied and developed. The results showed that medium dose (10 g/kg, calculated by the mouse body weight) of fermented L. edodes changed the species diversity of gut microbiota in mice. The number of endemic and rare species increased, the individual differences decreased, and the species distribution was more uniform. Fermented L. edodes could increase the relative abundance of beneficial bacteria in varied degrees, including Muribaculaceae, Lactobacillus, Dubosiella, Lachnospiraceae, and reduce the relative abundance of Helicobacter, Mycoplasma and other pathogenic bacteria in the intestinal tract of mice, and thus the intestinal health could be improved. Through single factor and response surface optimization tests, the best formula of flavored ready-to-eat product prepared through lactic acid bacteria fermented L. edodes was set with fermented L. edodes block of 81.5%, sweet bean paste of 1.0%, broad bean paste of 1.5%, white granulated sugar of 6.0%, rattan pepper oil of 3.0%, sesame of 2.0%, chili oil of 4.0%, and ginger juice of 1.0% (mass ratio). This study could provide a useful reference for the application of lactic acid bacteria fermentation technology in the value-added processing of L. edodes.