动物营养学报 >

2014 , Vol. 26 >Issue 9: 2623 - 2629

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.09.023

反刍与草食动物营养 Ruminants and Herbivorous Animal Nutrition

体外法研究烟酸对牛链球菌乳酸发酵的影响

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  • 江西农业大学, 江西省动物营养重点实验室, 南昌 330045
张琪（1988-），男，内蒙古赤峰人，硕士研究生，从事反刍动物营养研究。E-mail：zhangqizqqh@163.com

收稿日期: 2014-04-01

  网络出版日期: 2014-09-10

基金资助

国家自然科学基金（31260561）；现代农业产业技术体系项目（nycytx-38）；国家公益性行业（农业）科研专项（201303143）；江西省教育厅项目（GJJ13274）

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Effects of Nicotinic Acid on Lactic Acid Fermentation of Streptococcus bovis by an in Vitro Method

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  • Jiangxi Provincial Key Laboratory for Animal Nutrition, Jiangxi Agricultural University, Nanchang 330045, China

Received date: 2014-04-01

  Online published: 2014-09-10

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摘要

本试验旨在研究不同水平烟酸对牛链球菌乳酸发酵的影响。采用单因素完全随机试验设计分为4组，分别在培养液中添加0（对照）、0.05、0.25、0.50 mg/mL烟酸，每组4个重复。39℃体外培养0、2、4、6、12、24 h后，测定培养液菌群密度、pH，测定12 h培养液的乳酸发酵指标和烟酰胺腺嘌呤二核苷酸浓度。结果表明，随着烟酸添加量的增加，菌群密度呈现下降的趋势，0~24 h平均菌群密度0.50 mg/mL烟酸组最低，极显著低于其他各组（P<0.01）。烟酸显著或极显著提高了2~24 h培养液pH（P<0.05或P<0.01）。烟酸对单位密度细菌耗糖速率没有显著影响（P>0.05），但0.25、0.50 mg/mL烟酸组显著降低了单位密度细菌乳酸产量（P<0.05），极显著降低了产乳酸效率（P<0.01）；试验组乳酸脱氢酶活性均显著或极显著高于对照组（P<0.05或P<0.01）。烟酸对培养液氧化态烟酰胺腺嘌呤二核苷酸（NAD+）浓度没有显著影响（P>0.05），但随着烟酸添加量的提高，还原态烟酰胺腺嘌呤二核苷酸浓度增加，且各组间差异极显著（P<0.01）。本试验条件下，烟酸可抑制牛链球菌增殖，并保证NAD+的稳定供给，维持了糖酵解的进行，减少了乳酸的生成，提高了培养液pH，其中以0.50 mg/mL的添加量效果最好。

关键词： 烟酸; 牛链球菌; 乳酸; 烟酰胺腺嘌呤二核苷酸

本文引用格式

张琪, 瞿明仁, 欧阳克蕙, 熊小文, 潘珂, 温庆琪 . 体外法研究烟酸对牛链球菌乳酸发酵的影响[J]. 动物营养学报, 2014 , 26(9) : 2623 -2629 . DOI: 10.3969/j.issn.1006-267x.2014.09.023

Abstract

The effects of nicotinic acid on lactic acid fermentation of Streptococcus bovis were investigated by an in vitro method in this experiment. One-factor completely randomized design was used. The experiment consisted of four groups, in which four levels of nicotinic acid were supplemented in the culture medium, each group had four replicates. After culturing for 0, 2, 4, 6, 12 and 24 h under 39℃, the bacteria density and pH of culture medium were determined; after culturing for 12 h, the lactic acid fermentation parameters and nicotinamide adenine dinucleotide (NAD) concentrations of cultured medium were determined. The results showed as follows: with the increase of nicotinic acid supplemental level, the bacteria density showed a decreasing tendency, and the average value of that from 0 to 24 h in 0.50 mg/mL nicotinic acid group was the lowest, which was significantly lower than that in the other groups (P<0.01). The supplementation of nicotinic acid significantly increased culture medium pH from 2 to 24 h (P<0.05 or P<0.01). The supplementation of nicotinic acid had no significant effects on the glucose degradation rate per density unit of bacteria (P>0.05), but the lactic acid production per density unit of bacteria and lactic acid production efficiency were significantly decreased (P<0.05 or P<0.01); the activity of lactate dehydrogenase in experimental groups was significantly higher than that in control group (P<0.01 or P<0.05). Oxidation state NAD (NAD+) concentration was not affected by nicotinic acid (P>0.05), while reduction state NAD (NADH) concentration was increased with the increase of nicotinic acid supplemental level, and the differences among groups were significant (P<0.01). Under this experimental condition, nicotinic acid can inhibit the proliferation of Streptococcus bovis, keep glycolysis occurring by ensuring steady supplementation of NAD+ resulting in lactic acid production reducing, and ultimately increase culture medium pH. The supplemental level of 0.50 mg/mL has the best performance.

Key words： nicotinic acid; Streptococci bovis; lactic acid; NAD

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