發明
中華民國
104101247
I 577380
乳酸菌組合物用於抗腸胃疾病之用途
弘光科技大學
2017/04/11
腸炎弧菌是全球主要新興食品中毒疾病之病原菌,因為生鮮水產食品受汙染而導致腸胃疾病。腸炎弧菌之腸毒素與許多特性相關,如吸附、侵入和毒性等。為了使乳酸菌具有健康功效,乳酸菌的吸附能力和消化耐受性是很重要的因素。因此,本計畫目的是利用體外和體內試驗篩選評估具抑制腸炎弧菌生長、感染和侵入而造成腸為鹽之乳酸菌。結果顯示,4株乳酸菌菌液(PM81、PM 120、PM 206及BCRC17010) 對Vibrio parahaemolyticus BCRC10806及Vibrio parahaemolyticus BCRC12865具有較明顯的抑菌效果,並且經100℃加熱15分鐘後仍可抑制病原菌生長。此4株乳酸菌對Caco-2腸道上皮細胞也具有吸附能力。在共培養抑菌試驗中,PM81、PM120及BCRC17010與腸炎弧菌(BCRC10806) 共培養4小時後,其腸炎弧菌殘存率有下降的趨勢。 Vibrio parahaemolyticus is emerging as s major cause of food-borne illnesses worldwide due to the consumption of raw seafood leading to gastroenteritis diseases. The enterotoxicity of V. parahaemolyticus is related to virulence properties, such as adhesiveness, invasion and toxin. In order to have LAB healthy functions, both adhesive ability and the tolerance of digestion are also the important factors. The aim of this project is to evaluate the probiotic effects of screening LAB against V. parahaemolyticus growth, infection and invasion ability causing gastroenteritis in vitro and in vivo. The viable and heat-killed (15 min at 100℃)of LAB strain (PM81, PM 120, PM 206 and BCRC17010) showed a weak inhibitory activity against Vibrio parahaemolyticus BCRC10806 and BCRC12865. The four LAB strains also demonstrate adhesive ability on Caco-2 cell. The survival rate of Vibrio parahaemolyticus BCRC10806 showed decrease in co-culture with LAB strains (PM81, PM120 and BCRC17010) for 4 hours.
研究發展處
04-26318652轉2205
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