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Lactobacillus helveticus H9 and application thereof

A technology of lactobacillus and its use, applied in the field of microbial technology application, can solve the problems that there are no literature reports on the biological characteristics, screening methods and applications of Lactobacillus helveticus H9

Inactive Publication Date: 2012-01-25
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no literature reporting the biological characteristics, screening methods and applications of Lactobacillus helveticus H9

Method used

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  • Lactobacillus helveticus H9 and application thereof
  • Lactobacillus helveticus H9 and application thereof
  • Lactobacillus helveticus H9 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0112] Embodiment 1: the effect of feeding fermented milk containing Lactobacillus helveticus H9 on the blood pressure of test mice

[0113] A, preparation of fermented milk containing Lactobacillus helveticus H9:

[0114] Press Lactobacillus helveticus H9 by 5×10 6 The cfu / mL was added to 11% skim milk, fermented at 37°C, and when the pH value dropped to 4.5, it was quenched.

[0115] B. Test materials and methods

[0116] SHR mice: 30, male, 7 weeks old, body weight 131±6g, systolic blood pressure 140±13mmHg, were randomly divided into 2 groups, 15 rats in each group (control group and H9 group).

[0117] WKY mice: 15, male, 7 weeks old, body weight 150.7±26.7g, systolic blood pressure 118±15mmHg.

[0118] After these mice were adapted to the laboratory for 1 week, 3 groups of rats were given daily gavage: control group (normal saline, 15mL / kg BW), H9 group (fermented milk containing Lactobacillus helveticus H9, 15mL / kg BW) and WKY group (Lactobacillus helveticus H9 ferm...

Embodiment 2

[0122] Example 2: Effect of gavage with fermented milk containing Lactobacillus helveticus H9 on left ventricular mass index

[0123]A, using the fermented milk prepared by Example 1 containing Lactobacillus helveticus H9.

[0124] B. Test materials and methods

[0125] SHR mice: 30, male, 7 weeks old, body weight 131±6g, systolic blood pressure 140±13mmHg, were randomly divided into 2 groups, 15 rats in each group (control group and H9 group).

[0126] WKY mice: 15, male, 7 weeks old, body weight 150.7±26.7g, systolic blood pressure 118±15mmHg.

[0127] After these mice were acclimatized in the laboratory for 1 week, three groups of rats were given daily gavage: control group (normal saline, 15mL / kg BW), H9 group (fermented milk containing Lactobacillus helveticus H9, 15mL / kg BW) and WKY mouse group (fermented milk containing Lactobacillus helveticus H9, 15mL / kg BW), and its dosage (gavage volume) was adjusted every week according to body weight changes.

[0128] The food ...

Embodiment 3

[0132] Example 3: Effects of gavage of fermented milk containing Lactobacillus helveticus H9 on heart and kidney tissue lesions

[0133] SHR mice: 30, male, 7 weeks old, body weight 131±6g, systolic blood pressure 140±13mmHg, were randomly divided into 2 groups, 15 rats in each group (control group and H9 group).

[0134] WKY mice: 15, male, 7 weeks old, body weight 150.7±26.7g, systolic blood pressure 118±15mmHg.

[0135] After 1 week of laboratory adaptation, 3 groups of rats were administered intragastrically every day: control group (normal saline, 15mL / kg BW), H9 group (fermented milk containing Lactobacillus helveticus H9, 15mL / kg BW) and WKY rat group (fermented milk containing Lactobacillus helveticus H9, 15mL / kg BW), and the dose was adjusted weekly according to body weight changes (gavage volume).

[0136] The food was withdrawn for 20 hours after the experiment, the body weight of the animals was weighed, and blood was collected through the femoral artery to kill t...

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Abstract

The invention relates to Lactobacillus helveticus H9 and application of the Lactobacillus helveticus H9 to the resistance of hypertension and the prevention of cardiovascular disease. A preparation method comprises the following steps of: isolating strains, identifying the strains, preserving the strains, culturing the strains, preparing a bacterial liquid, preparing fermented milk, and screening a strain with angiotensin-converting enzyme (ACE) inhibitory activity; and further evaluating the influence of Lactobacillus helveticus H9 fermented milk on hypertension (SHR, spontaneously hypertensive rats) and normal blood pressure (WHY rats, Wistar-Kyoto rats). The research shows that strain fermented milk has a better in-vivo antihypertensive effect, has the advantages of long onset time and the like, does not affect blood circulation, and has no adverse effects on the normal blood pressure.

Description

【Technical field】 [0001] The invention belongs to the field of microbial technology application. More specifically, the present invention relates to a kind of Lactobacillus helveticus (Lactobacillus helveticus) H9, also relates to the application of said Lactobacillus helveticus H9 in the preparation of the medicine for preventing cardiovascular disease, also relates to the application of said Lactobacillus helveticus H9 in the production of health food use in . 【Background technique】 [0002] Hypertension is the most important risk factor leading to the occurrence and death of heart disease, cerebrovascular disease and kidney disease. It is the most common chronic disease that seriously threatens human health and affects the quality of life, and has caused huge economic losses to society. The age of onset is decreasing and the incidence rate is increasing year by year. It has been clinically proven that chemically synthesized drugs have antihypertensive effects, but long-...

Claims

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Application Information

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IPC IPC(8): C12N1/20A61K35/74A61P9/00A61P9/10A61P9/12A61P3/06A23L1/30C12R1/225A61K35/747
Inventor 张和平陈永福
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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