植物乳杆菌LP15发酵牛骨泥的应用

Application of Lactobacillus plantarum LP15 in fermentation of bovine bone meal

摘要:

【目的】牛骨中蕴含着大量蛋白质、矿物盐和维生素等对人体健康有益的营养物质，其钙磷比例满足人体最佳吸收比例，被视为是一种重要的营养来源。【方法】利用溶钙圈法筛选获得高产l-乳酸的乳酸菌，研究其发酵牛骨泥产l-乳酸的能力。随后通过代谢组学进一步探究骨泥发酵液中主要差异代谢物，并揭示骨泥发酵中的重要通路。【结果】从广西酸笋水样中筛选并鉴定了一株具有较强产酸能力的植物乳杆菌LP15，其在发酵骨泥96 h时可产l-乳酸3.89 g/L，游离钙含量达到69.82 mg/100 mL，较对照组提升了32.6倍。代谢组学分析揭示了ABC转运体、代谢途径和次生代谢物的生物合成是牛骨泥乳酸菌发酵中最重要的几个差异代谢途径。在牛骨泥乳酸菌发酵液中发现了大量生理活性物质的富集，如环肌酸、β-羟基-β-甲基丁酸等。【结论】植物乳杆菌LP15发酵牛骨泥是有效增加牛骨钙溶出的策略，同时利用其代谢特性可产生多种有益的活性物质。本研究为微生物发酵牛骨泥生产保健食品提供了依据。

Abstract:

[Objective] Bovine bones contain a large amount of beneficial nutrients such as proteins,mineral salts,and vitamins for human health.With the calcium-to-phosphorus ratio meeting the optimal absorption ratio for the human body,bovine bones serve as a valuable nutrient source.[Methods] lactic acid bacteria with high yields of l-lactic acid were screened by the calcium-dissolving ring method and the performance of strains in l-lactic acid production was then determined via fermentation of bovine bone meal.Metabolomics was employed to explore the differential metabolites and main pathways during the fermentation.[Results] One strain LP15,identified as Lactobacillus plantarum,was isolated from the liquid sample in the production of sour bamboo shoots for its strong ability to produce l-lactic acid.After fermentation of bone meal for 96 h,the strain produced 3.89 g/L l-lactic acid and 69.82 mg/100 mL free calcium,which represented a 32.6-fold increase compared with that in the control group.The metabolomic analysis revealed ABC transporters,metabolic pathway,and biosynthesis of secondary metabolites as the most important differential metabolic pathways during the fermentation of bovine bone meal.Meanwhile,a huge number of physiological active substances,such as cyclocreatine and 2-hydroxy-2-methylbutyric acid,were detected in the fermented bone meal.[Conclusion] Fermentation of bovine bone meal by L.plantarum LP15 is an effective strategy to promote calcium dissolution and produce beneficial active substances.This study lays a practical foundation for developing health food products by microbial fermentation of bovine bone meal.