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Application of Lactobacillus casei LC2W in preparation of Alpha-glycosidase inhibitor

A glycosidase inhibitor, the technology of Lactobacillus casei, is applied in the field of preparation of Alpha-glucosidase inhibitor by Lactobacillus casei LC2W to achieve the effect of inhibiting the activity of alpha-glucosidase

Active Publication Date: 2012-07-04
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The screening of α-glucosidase inhibitors at home and abroad is mainly aimed at the secondary metabolites of some plant Chinese herbal medicines or actinomycetes, and there is no report on the preparation of α-glucosidase inhibitors by lactic acid bacteria fermentation

Method used

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  • Application of Lactobacillus casei LC2W in preparation of Alpha-glycosidase inhibitor
  • Application of Lactobacillus casei LC2W in preparation of Alpha-glycosidase inhibitor
  • Application of Lactobacillus casei LC2W in preparation of Alpha-glycosidase inhibitor

Examples

Experimental program
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Effect test

preparation example Construction

[0031] Preparation of seeds 10% (w / w) skim milk, sterilized at 118°C for 15 minutes. Pick a small amount of bacterial lawn from a freshly cultivated MRS plate, transfer it to 1mL 10% (w / w) sterile skim milk, and culture it at 37°C for 24 hours, and then use 2% (v / v) inoculum In 10% (w / w) aseptic skimmed milk, further expand the culture to 10mL;

[0032]Preparation of fermented skim milk: The seeds were transferred to 10% (w / w) sterile skim milk (100 mL per 250 mL Erlenmeyer flask) at an inoculum size of 2% (v / v), and incubated at 37°C for 72 hours.

[0033] Preparation of test samples of fermented skim milk

[0034] After the fermentation was completed, the fermented sample was heated in a boiling water bath for 5 minutes, and after cooling to room temperature, it was centrifuged at 10,000 rpm at 4°C for 15 minutes, and the supernatant was taken. Adjust the pH value of the supernatant to 6.8 with 1mol / L NaOH, let it stand at room temperature for 30 minutes, then centrifuge a...

Embodiment 1

[0066] Embodiment 1 Lactobacillus casei LC2W does not add fermented milk

[0067] Fresh milk is homogenized at 30°C and 30Mpa, sterilized at 70°C for 30 minutes, then cooled to 25°C, inoculated with Lactobacillus casei LC2W with an inoculation amount of 3% (v / v), fermented at 37°C for 24 hours, cooled to 10°C, and bottled.

[0068] Index of fermented milk: Lactobacillus casei LC2W 2.3×10 9 CFU / mL, the inhibition rate of the fermentation product to maltase was 25.42%.

Embodiment 2

[0069] Embodiment 2 Lactobacillus casei LC2W lactic acid bacteria beverage

[0070]Whole fresh milk was preheated at 40°C, separated to obtain skimmed fresh milk, sterilized at 85°C for 10 minutes, cooled to 25°C; inoculated with Lactobacillus casei LC2W at an inoculum size of 3% (v / v), and fermented at 37°C for 72 hours. Dissolve sucralose, and sterilize at 95°C for 10 minutes, mix the fermentation broth and water at a ratio of 1:1.5, and add sucralose and monoglyceride fatty acid ester, so that the final concentrations of the two are 0.06‰ and 1.8‰ respectively , homogenized, cooled to 10°C, and aseptically filled. Lactic acid bacteria beverage index: Lactobacillus casei LC2W 4.5×10 7 CFU / mL, the fermentation product maltase inhibition rate was 28.56%.

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Abstract

The invention discloses application of Lactobacillus casei LC2W strain (CGMCNO.0828) in preparation of a maltase inhibitor and an Alpha-glucosidase inhibitor. Alpha-glycosidase inhibitor is prepared by using milk as a growth medium and fermenting the Lactobacillus casei LC2W strain; the maltase inhibition rate can reach 50-88%; and the Lactobacillus casei LC2W strain can be used as a functional ingredient for beverages and dietary supplements and used for inhibiting the activity of the Alpha-glucosidase and controlling the after-dinner glycemic excursion.

Description

technical field [0001] The invention belongs to the field of the use of fermented milk microorganisms, in particular to the use of Lactobacillus casei LC2W in the preparation of Alpha-glucosidase inhibitors. Background technique [0002] Diabetes mellitus (DM) is a group of metabolic diseases characterized by long-term elevated glucose (referred to as blood sugar) levels, and is a chronic hyperglycemic state caused by genetic factors and environmental factors. In recent years, diabetes has been widely prevalent all over the world, and it has become the third chronic disease that seriously endangers human health after tumors and cardiovascular diseases. According to the latest figures released by the International Diabetes Federation (IDF) in 2007, there are currently 246 million people with diabetes worldwide, and this number is expected to increase to 380 million by 2025. In 2009, the International Forum on Diabetes announced for the first time the latest survey results on...

Claims

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Application Information

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IPC IPC(8): C12P1/04A61K45/00A61P3/10A23C9/123A23L2/52A23L1/30C12R1/245
Inventor 吴正钧季红范文娅韩瑨郭本恒
Owner BRIGHT DAIRY & FOOD
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