本文以水溶性苦荞蛋白为研究对象，通过其对益生菌（植物乳杆菌、嗜酸乳杆菌）生长和益生菌胆酸盐耐受能力的影响，以及体外模拟肠道环境中的益生菌生长实验，探明了苦荞蛋白对益生菌生长及生存能力的影响。实验结果表明：添加不同浓度的苦荞蛋白（1、3和5 mg/mL），植物乳杆菌和嗜酸乳杆菌培养液的光密度值（OD600）分别提高12.33%、25.84%、35.31%和15.37%、26.66%、30.57%；同时，苦荞蛋白使植物乳杆菌和嗜酸乳杆菌对胆酸盐（胆酸钠（SC）、甘氨胆酸钠（SGC））的耐受作用显著提高（p<0.05），其光密度值（OD600）分别增加了1.64、8.67和4.11、8.30倍。进一步的体外模拟培养实验表明苦荞蛋白对肠道中乳酸杆菌的生长作用显著提高（p<0.05）。综上所述，苦荞蛋白可提高乳酸杆菌在胆酸盐中的生长并促进肠道中乳酸杆菌的生长，为苦荞蛋白在食品中的应用提供了理论依据。

The effect of water-soluble tartary buckwheat protein on the growth and bile salt tolerance of probiotics (Lactobacillus plantarum and L. acidophilus) was explored in an in vitro intestinal environment. The results demonstrated that the addition of different concentrations of tartary buckwheat protein (1, 3 and 5 mg/mL) increased the optical density value (OD600) of L. plantarum culture broth by 12.33%, 25.84% and 35.31%, respectively, and that of L. acidophilus culture liquid by 15.37%, 26.66% and 30.57% respectively. In addition, tartary buckwheat protein increased the tolerance of L. plantarum and L. acidophilus to bile salts (sodium cholate and sodium glycyl cholate) significantly (p<0.05). The OD600 values of L. plantarum culture broth increased 1.64 and 8.67 times and that of L. acidophilus culture broth increased 4.11 and 8.30 times in sodium cholate and sodium glycyl cholate, compared with that of control, respectively. Further in vitro culture experiments demonstrated that the effect of buckwheat protein significantly promoted the growth of intestinal Lactobacilli (p<0.05). In conclusion, tartary buckwheat protein improves the growth of Lactobacillus in bile acid salts and the intestine, indicating scope for the application of tartary buckwheat protein in food.

国家自然科学基金项目（31371761）；国家自然科学基金青年基金项目（31501437）；上海市“化学工程与技术(香料香精技术与工程)”高原学科资助