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Application of lactobacillus kefiranofaciens ZW3 in preparation of medicines and foods for preventing or improving mental problems caused by stress pressure

A technology of Lactobacillus and Kumiss, applied in the direction of Lactobacillus, the function of food ingredients, the bacteria used in food preparation, etc., to achieve the effect of increasing residence time and improving anxiety or depression

Active Publication Date: 2018-05-29
诺佰克(武汉)生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the above-mentioned drugs often cause adverse symptoms such as nausea and insomnia in patients.

Method used

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  • Application of lactobacillus kefiranofaciens ZW3 in preparation of medicines and foods for preventing or improving mental problems caused by stress pressure
  • Application of lactobacillus kefiranofaciens ZW3 in preparation of medicines and foods for preventing or improving mental problems caused by stress pressure
  • Application of lactobacillus kefiranofaciens ZW3 in preparation of medicines and foods for preventing or improving mental problems caused by stress pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Lactobacillus kefir ZW3 was inoculated in MRS medium, cultured at 30°C until the end of the logarithmic phase, and collected by centrifugation (6000rpm / min, 4°C, 8min);

[0048] Add 0.4mL sterile saline (0.85%) to the Lactobacillus kefir ZW3 collected by centrifugation, and adjust the final concentration of Lactobacillus kefir ZW3 to 1×10 while resuspending. 9 cfu / ml, that is, the medicine or food for preventing or improving the mental problems caused by stress according to the present invention.

Embodiment 2

[0050] Lactobacillus kefir ZW3 was inoculated in MRS medium, cultured at 30°C until the end of the logarithmic phase, and collected by centrifugation (5500rpm / min, 3°C, 6min);

[0051] Add 0.8 mL of sterile saline (0.9%) to the centrifuged Lactobacillus kefir ZW3, and adjust the final concentration of Lactobacillus kefir ZW3 to 0.5×10 while resuspending. 9 cfu / ml, that is, the medicine or food for preventing or improving the mental problems caused by stress according to the present invention.

Embodiment 3

[0053] Lactobacillus kefir ZW3 was inoculated in MRS medium, cultured at 30°C until the end of the logarithmic phase, and collected by centrifugation (6500rpm / min, 5°C, 10min);

[0054] Add 0.3 mL of sterile saline (0.8%) to the centrifuged Lactobacillus kefir ZW3, and adjust the final concentration of Lactobacillus kuispi ZW3 to 1.3×10 while resuspending. 9 cfu / ml, that is, the medicine or food for preventing or improving the mental problems caused by stress according to the present invention.

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Abstract

The invention belongs to the field of biotechnology and particularly relates to application of lactobacillus kefiranofaciens ZW3 in the fields of pharmacy and food. The invention provides applicationof lactobacillus kefiranofaciens ZW3 in preparation of medicines and foods for preventing or improving mental problems caused by stress pressure. Viable lactobacillus kefiranofaciens ZW3 serves as aneffective component to prepare dosage forms capable of being accepted in medicines and foods, and mental problems caused by stress pressure can be obviously improved.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to the application of Lactobacillus kumi ZW3 in the fields of pharmacy and food. Background technique [0002] Lactobacillus kefir ZW3 is a bacterial strain screened and isolated from kefir grains, and was preserved in the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences on December 18, 2008, with the preservation number CGMCC No.2809. At present, the research on Lactobacillus mukeli ZW3 mainly stays in the field of fermentation. For example, Zheng Yongna et al. have studied the application of Lactobacillus mukeli ZW3 in cowpea fermentation; the patent application number CN201110101570.6 discloses a A method for preparing fermented milk with Lactobacillus kefiri ZW3; the patent application number CN201410437848.0 discloses a method for preparing and fermenting capers with low nitrite content by using Lactobacillus kefiri ZW3. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/747A61P25/22A61P25/24A23L33/135
CPCA23L33/135A61K35/747A23V2002/00A23V2400/11A23V2200/322A23V2250/206
Inventor 王艳萍孙也潘娅婧耿伟涛张阳
Owner 诺佰克(武汉)生物科技有限公司
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