乳酸杆菌S-层蛋白性质及其益生功能研究进展.PDF

微生物学通报 Jan. 20, 2014, 41(1): 122−129 Microbiology China © 2014 by Institute of Microbiology, CAS tongbao@ DOI: 10.13344/j.microbiol.china.130052 专论与综述 乳酸杆菌S-层蛋白性质及其益生功能研究进展 * 卢千慧 张英春 张兰威 (哈尔滨工业大学 食品科学与工程学院 黑龙江 哈尔滨 150090) 摘 要：乳酸杆菌为应用最早、研究最多的益生菌种之一，能够调节肠道微生物区系的平衡， 增强机体的免疫力和抵抗力。S-层蛋白在乳酸杆菌黏附过程中起重要作用，因此乳酸杆菌中的 S-层蛋白成为研究热点。本文对乳酸杆菌 S-层蛋白的结构、分离提纯方法、基因克隆情况和益 生功能做了详细阐述。 关键词：乳酸杆菌，S-层蛋白，益生功能 Advances in S-layer protein properties of Lactobacillus and its probiotic functions * LU Qian-Hui ZHANG Ying-Chun ZHANG Lan-Wei (School of Food Science and Engineering, Harbin Institute of Technology , Harbin , Heilongjiang 150090, China) Abstract: Lactobacilli, one of the most common members of intestinal microbiota, have been ap- plied and studied considerably. Because it can regulate the host intestinal microbiota balance and improve the immunity and resistance of host. Lactobacillus surface layer proteins (S-layer proteins) have been a research hotspot for playing an important role in the adhesion to the host. Here we summarize the advances in researches about the structure, the method of separation and purification, the situation of gene cloning and the probiotic functions of S-layer protein. Keywords: Lactobacillus , S-layer protein, Probiotic function 乳酸菌(Lactic acid bacteria ，LAB)是一类能利 养状况等良好机能[1] 。其中乳酸杆菌有嗜酸性，最 用碳水化合物产生乳酸的非病原性、革兰阳性细菌 适pH 5.5−6.0 ，且在pH 3.0−4.5仍能生存，在无芽 的