茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价

doi:10.13305/j.cnki.jts.2026.02.006

茶叶科学 ›› 2026, Vol. 46 ›› Issue (2): 359-368.doi: 10.13305/j.cnki.jts.2026.02.006

茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价

贾鳗^1,2,6, 邹小林^1,2,6, 黄晓^1,2,6, 卢开阳^1,2,6, 谢吉林^1,2,6, 丁章贵^1,2,3,4,6, 蒋洁琳^1,2,5,6,*

1.云南大益微生物技术有限公司,云南昆明 650217;
2.云南省普洱茶发酵工程研究中心,云南昆明 650217;
3.云南大学生命科学学院云南省微生物研究所,云南昆明 650091;
4.云南大学西南微生物多样性教育部重点实验室,云南昆明 650091;
5.大益集团勐海茶业有限责任公司,云南勐海 666200;
6.农业农村部普洱茶加工技术重点实验室,云南昆明 650217

收稿日期:2025-07-18 修回日期:2025-10-09 出版日期:2026-04-15 发布日期:2026-04-22
通讯作者: ^*372389924@qq.com
作者简介:贾鳗,女,副高级工程师,主要从事发酵食品微生物资源挖掘与开发利用。
基金资助:
建设勐海乡村振兴科技创新县（202404BT090018）; 益原素系列高值化茶产品开发（[科技创新]202401004）

Physiological Characteristics, Safety Evaluation and Anti-hyperuricemia of Weizmannia coagulans TMCC70717 from Tea

JIA Man^1,2,6, ZOU Xiaolin^1,2,6, HUANG Xiao^1,2,6, LU Kaiyang^1,2,6, XIE Jilin^1,2,6, DING Zhanggui^1,2,3,4,6, JIANG Jielin^1,2,5,6,*

1. Yunnan TAETEA Microbial Technology Co., Ltd., Kunming 650217, China;
2. Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming 650217, China;
3. Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming 650091, China;
4. Key Laboratory for Southwest Microbial Diversity of the Ministry of Education,Yunnan University, Kunming 650091, China;
5. Menghai Tea Industry Co., Ltd., TAETEA Group, Menghai 666200, China;
6. Key Laboratory of Pu-erh Tea Processing Technology, Ministry of Agriculture and Rural Affairs, Kunming 650217, China

Received:2025-07-18 Revised:2025-10-09 Online:2026-04-15 Published:2026-04-22

摘要/Abstract

摘要： 为全面评价一株茶源凝结魏茨曼氏菌TMCC70717的应用开发潜力,采用形态学观察、生理生化试验评价其生理特性;采用全基因组测序及COG、KEGG、GO数据库对其功能基因进行注释并分析其致病性;采用药敏试验、溶血试验、大鼠急性经口毒性试验评价其安全性;采用动物试验评价其在降尿酸方面的潜力,结合体外黄嘌呤氧化酶活性抑制试验初步揭示其降尿酸作用机制。结果表明,这株分离自传统普洱茶渥堆发酵过程中的凝结魏茨曼氏菌TMCC70717为革兰氏阳性,杆状;能发酵L-阿拉伯糖、D-核糖、D-木糖等底物产酸;对阿米卡星、氨苄西林、氯霉素等11种常见抗生素无耐药性;无溶血现象;基因组分析无致病性,且大鼠的半数致死剂量（LD₅₀）>20 g·kg^-1,为实际无毒;降尿酸功能评价表明,按1.0 g·kg^-1剂量给予大鼠灌胃28 d,较未预防组其肾功能和肝功能损伤程度减轻,且血清尿酸水平显著下降（P<0.05）;体外黄嘌呤氧化酶活性抑制率（菌液OD₆₀₀=2）为（60.15±0.35）%。研究揭示了茶源凝结魏茨曼氏菌TMCC70717具有较高的安全性且对高尿酸血症大鼠具有保护作用,其降尿酸作用机理是通过抑制黄嘌呤氧化酶活性进而减少尿酸生成,最终表现为血清尿酸水平下降。本研究为传统渥堆发酵普洱茶菌种资源的深度挖掘及降尿酸功能型普洱茶制品的开发与利用提供理论依据及科学数据基础。

关键词: 普洱茶, 凝结魏茨曼氏菌, 生理特性, 安全性, 降尿酸

Abstract: To evaluate the potential of Weizmannia coagulans TMCC70717 isolated from the traditional Pu’er tea piling fermentation, the physiological characteristics of the strain were evaluated through morphological and physiological and biochemical experiments. The genome sequencing was conducted and the functional genes were annotated using COG, KEGG and GO databases. Pathogenicity was analyzed and safety was evaluated through drug resistance, hemolysis and acute oral toxicity tests in rats. The anti-hyperuricemia potential of the strain was evaluated through animal experiments. The mechanism of anti-hyperuricemia was revealed through in vitro xanthine oxidase activity inhibition experiments. The results indicate that TMCC70717 is gram-positive and rod-shaped, capable of fermenting substrates such as L-arabinose, D-ribose and D-xylose to produce acid. It exhibits no resistance to 11 common antibiotics, including amikacin, ampicillin and chloramphenicol. It has no hemolytic activity, and the genomic analysis confirmed its non-pathogenic nature with an LD₅₀>20 g·kg^-1 body weight in rats, classifying it as practically non-toxic. The anti-hyperuricemia evaluation demonstrates that oral administration at a dose of 1.0 g·kg^-1 for 28 days significantly reduced renal and hepatic damage compared to the control group, with a notable decrease in serum uric acid levels (P<0.05). The in vitro xanthine oxidase activity inhibition rate (OD₆₀₀=2) was (60.15±0.35)%. The research has revealed the edible safety of the tea-originating Weizmannia coagulans TMCC70717 and its protective effect on rats with hyperuricemia. Its uric acid-lowering effect is mediated by inhibiting the activity of xanthine oxidase, thereby reducing uric acid level. The final result is a decrease in serum uric acid levels. This study provided a theoretical foundation and scientific data for the exploration of microbial resources in traditional pile-fermented Pu’er tea and the development and utilization of functional Pu’er tea products.

Key words: Pu’er tea, Weizmannia coagulans, physiological characteristics, safety evaluation, anti-hyperuricemia

中图分类号:

贾鳗, 邹小林, 黄晓, 卢开阳, 谢吉林, 丁章贵, 蒋洁琳. 茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价[J]. 茶叶科学, 2026, 46(2): 359-368. doi: 10.13305/j.cnki.jts.2026.02.006.

JIA Man, ZOU Xiaolin, HUANG Xiao, LU Kaiyang, XIE Jilin, DING Zhanggui, JIANG Jielin. Physiological Characteristics, Safety Evaluation and Anti-hyperuricemia of Weizmannia coagulans TMCC70717 from Tea[J]. Journal of Tea Science, 2026, 46(2): 359-368. doi: 10.13305/j.cnki.jts.2026.02.006.

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茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价

Physiological Characteristics, Safety Evaluation and Anti-hyperuricemia of Weizmannia coagulans TMCC70717 from Tea

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