مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

افزایش کیفیت غذا از طریق پتانسیل پروبیوتیکی لاکتوباسیلوس هلوتیکوس C7303: ویژگی‌های عملکردی و ایمنی پنیر خیکی سنتی ایرانی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 فردوسی مشهد
2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
3 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی
چکیده
سویه‌های Lactobacillus، به‌ویژه Lactobacillus helveticus، به دلیل توانایی بالای آن‌ها در تخمیر کربوهیدرات‌ها، تولید اسید لاکتیک و اثرات شناخته‌شده سلامت‌محور، گزینه‌های بسیار مناسبی برای استفاده به‌عنوان کشت‌های آغازگر لبنی و پروبیوتیک‌های عملکردی محسوب می‌شوند. هدف این مطالعه بررسی ویژگی‌های پروبیوتیکی، عملکردی، ایمنی و بیولوژیکی سویه بومی L. helveticus C7303 بود که از پنیر خیکی (یکی از پنیرهای سنتی ایرانی) جداسازی شده است. در این پژوهش چندین شاخص مورد ارزیابی قرار گرفت: توانایی تخمیر کربوهیدرات‌ها، فعالیت آنزیمی، ویژگی‌های مورفولوژیک، فیزیولوژیک و فیزیکوشیمیایی، همچنین تحمل به شرایط اسیدی، نمک‌های صفراوی و شیره‌های شبیه‌سازی‌شده دستگاه گوارش. ویژگی‌های رشد نیز در غلظت‌های مختلف NaCl و دماهای متفاوت بررسی شد. علاوه بر این، شاخص‌های عملکردی شامل آب‌گریزی سطحی، خودتجمعی، هم‌تجمعی با پاتوژن‌ها و توانایی جذب کلسترول مورد مطالعه قرار گرفت. این سویه توانست قندهای مهم لبنی مانند لاکتوز، گالاکتوز، گلوکز و مالتوز را به‌خوبی تخمیر کند و فعالیت بالای β-گالاکتوزیداز را نشان داد. بقای سویه در شرایط اسیدی مطلوب بود. در آزمون شیرهٔ گوارشی شبیه‌سازی‌شده، میزان زنده‌مانی در شیره معده شبیه‌سازی‌شده 5/10 ± 3/70% و در شیره روده شبیه‌سازی‌شده 8/2 ± 2/85 % گزارش شد. این سویه آب‌گریزی سطحی بالا در برابر حلال‌های مختلف، خودتجمعی وابسته به زمان و هم‌تجمعی قوی با پاتوژن‌ها را نشان داد. میزان جذب کلسترول در حضور 2/0 % صفرا به 4/80% رسید. با توجه به نتایج مثبت و پایدار حاصل از آزمون‌های عملکردی و ایمنی، L. helveticus C7303 پتانسیل بالایی برای استفاده به‌عنوان یک کشت آغازگر لبنی کارآمد و یک پروبیوتیک عملکردی با اثرات تغذیه‌ای و درمانی قابل توجه دارد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Enhancing Food Quality through Probiotic Potential of Lactobacillus helveticus C7303: Functional and Safety Attributes from Traditional Iranian Khiki Cheese

نویسندگان English

Alireza Vasiee 1
Zeinab Mousavi 2
Behrooz Alizadeh Behbahani 2
Hossein Jooyandeh 3
Morteza Taki 2
1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 Agricultural Sciences and Natural Resources University of Khuzestan
3 , Agricultural Sciences and Natural Resources University of Khuzestan,
چکیده English

Lactobacillus strains, particularly Lactobacillus helveticus, are highly suitable candidates for use as dairy starter cultures and functional probiotics. This is primarily due to their strong capacity for carbohydrate fermentation, lactic acid production, and established health-promoting effects. This study aimed to investigate the probiotic, functional, safety, and biological characteristics of the indigenous strain L. helveticus C7303, which was isolated from Khiki cheese (a traditional Iranian cheese). We evaluated several parameters: carbohydrate fermentation, enzymatic activity, morphological, physiological, and physicochemical properties, as well as tolerance to acidic conditions, bile salts, and simulated gastrointestinal juices. Growth characteristics were also assessed across various NaCl concentrations and temperatures. Furthermore, functional indicators including surface hydrophobicity, auto-aggregation, co-aggregation with pathogens, and cholesterol assimilation were examined. The strain successfully fermented key dairy sugars such as lactose, galactose, glucose, and maltose, and demonstrated high β-galactosidase activity. Survival under acidic conditions was favorable. In the simulated gastrointestinal juice assay, the viability reached 70.3±10.50% in simulated gastric juice and 85.2±2.82% in simulated intestinal juice. The strain exhibited high surface hydrophobicity against different solvents, time-dependent auto-aggregation, and strong co-aggregation with pathogens. Cholesterol assimilation reached 80.40% in the presence of 0.2% bile. Given the consistently positive results obtained from the functional and safety assays, L. helveticus C7303 shows high potential for application as an efficient dairy starter culture and a functional probiotic with significant nutritional and therapeutic effects.

کلیدواژه‌ها English

Lactobacillus helveticus
Probiotic
Co-aggregation
Antibiofilm
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