Lactobacillus casei lactobacillus casei strain Qian working starter product and its use for intestinal regulation and health care

The technology of a working starter, Lactobacillus casei, is applied in the field of microorganisms to achieve the effect of increasing the propulsion rate of the small intestine, reducing the SS factor, and slowing down the tendency of weight loss

Inactive Publication Date: 2018-10-26
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these patents or patent applications do not fully relate to microorganisms that have the properties of regulating intestinal motility, preventing constipation, etc.

Method used

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  • Lactobacillus casei lactobacillus casei strain Qian working starter product and its use for intestinal regulation and health care
  • Lactobacillus casei lactobacillus casei strain Qian working starter product and its use for intestinal regulation and health care
  • Lactobacillus casei lactobacillus casei strain Qian working starter product and its use for intestinal regulation and health care

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: Isolation, purification and preliminary identification of Lactobacillus casei strain Qian.

[0052] This embodiment is carried out according to the following steps:

[0053] (1) Separation and purification of Lactobacillus casei strain Qian.

[0054] Aseptically draw 500 μL of traditional fermented yak yogurt sample and add it to 5 mL sterilized saline to make a uniform dilution of 1:10, and continue to make a certain proportion of dilution. Select the appropriate gradient diluent, draw 100 μL each into the MRS solid plate medium with a sterile pipette tip, and incubate at 30°C for 48-72 hours, observe and record the colony morphology as follows: figure 1 shown.

[0055] Use an inoculation loop (or a sterilized toothpick) to pick different colonies from the surface and interior of the plate and inoculate them in the MRS liquid medium, and culture them on a shaker at 30°C and 300r / min for 24-48h; repeat the above steps for continuous activation for 2 generat...

Embodiment 2

[0061] Example 2: In vitro screening of Lactobacillus casei strain Qian.

[0062] (1) Screening of probiotics resistant to pH 3.0 artificial gastric juice.

[0063] Preparation of artificial gastric juice: 0.2% NaCl, 0.35% pepsin, adjust the pH value to 3.0 with 1M HCl, filter and sterilize with a vacuum pump in an aseptic operating table for later use.

[0064] Determination of the tolerance of probiotics to artificial gastric juice: take 5mL of the activated strain culture solution, pour it into a sterilized 10mL centrifuge tube in a sterile operating table, collect the bacteria by centrifugation at 3000r / min for 10min, add 5mL of sterilized Mix physiological saline to make bacterial suspension, take 1mL bacterial suspension and 9mL artificial gastric juice with pH3. Samples were taken, poured into MRS agar medium and cultured at 37°C for 48h. The number of viable bacteria was determined by plate counting method, and the survival rate (%) was calculated: survival rate (%)=...

Embodiment 3

[0079] Example 3: Activated carbon induced constipation experiment.

[0080] Feed healthy Kunming mice, 6 weeks old, weighing 23±2g, 50 females. After feeding the basic diet for 5 days, the mice were randomly divided into 5 groups according to body weight, namely: normal group, constipation control group, bisacodyl group, Lactobacillus bulgaricus group, and high and low intragastric doses of Lactobacillus casei strain Qian group, 10 in each group. Raise them in stainless steel cages, keep room temperature at 24±2°C, relative humidity at 50±10%, and light-dark rotation for 12 hours (lighting at 8:00-20:00). During the whole experimental period, the normal group and the constipation control group were fed with the basal diet, and the mice in the experimental group were fed with 1.0×10 9 CFU / kg gavage probiotics. Two weeks later, at 9:00 in the morning, the mice in the other five groups except the normal group were gavaged with 10% activated carbon ice water at 2°C, 0.2 mL / mou...

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Abstract

The invention discloses a working starter product of Lactobacillus casei strain Qian (CCTCC No. M2013514) and its use for intestinal regulation and health care. .0 artificial gastric juice under treatment for 3 hours, the survival rate reached 62.51±7.35%. It can grow slowly under 1.0% concentration of bile salt, and the growth efficiency reaches 7.86±0.45% of the culture without bile salt. The hydrophobicity of Lactobacillus casei strain Qian cells It also reached 51.30±4.28%, and it grows normally in the human intestine; it can slow down the weight loss trend of mice caused by constipation, accelerate the time of black stool, improve the small intestinal propulsion rate, and lower the gene expression level of TRPV1 and NOS in mice , to reduce the defecation volume, the number of defecation particles, and the trend of decreasing the water content of feces, which has a similar effect to constipation drugs, showing a certain effect of preventing constipation.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to Lactobacillus casei strain Qian which can regulate intestinal motility and prevent constipation and use thereof. Background technique [0002] Lactic acid bacteria (LAB) is a general term for bacteria that can produce large amounts of lactic acid from fermentable carbohydrates. These bacteria are widely distributed in nature and have rich species diversity. Lactic acid bacteria can not only improve the nutritional value of food, improve food flavor, improve food preservation and added value. Except for a few, most of them are essential flora in the human body and have important physiological functions, which widely exist in the intestinal tract of the human body. A large number of studies have shown that lactic acid bacteria can regulate the normal flora of the gastrointestinal tract, maintain micro-ecological balance, and improve food digestibility. Lactic acid bacteria are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/123A23C9/127A23L33/135A23K10/18C12R1/245
CPCA23C9/123A23C9/127A23V2002/00C12R2001/245C12N1/205A23V2400/125A23V2200/32
Inventor 李键赵欣骞宇陈炼红兰道亮索化夷
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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