Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Application of lactobacillus fermentum CQPC04 in preparing food or drugs for improving ulcerative colitis

A technology for ulcerative colitis and Lactobacillus fermentum, applied in the field of microorganisms, can solve the problems of thinning or missing intestinal epithelial mucus layer, abnormal activation of the immune system, impaired barrier function, etc., so as to improve the value of development and utilization and expand the scope of application , the effect of good bile salt tolerance

Active Publication Date: 2019-03-19
THANKCOME BIOLOGICAL SCI & TECH CO LTD
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have found that patients with ulcerative colitis have increased intestinal epithelial cell apoptosis, tight junction defects between intestinal epithelial cells, thinning or loss of intestinal epithelial mucus layer, intestinal flora dysbiosis or translocation, and abnormal activation of the intestinal mucosal immune system in the lamina propria , resulting in increased intestinal epithelial mucosal permeability and impaired barrier function

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Application of lactobacillus fermentum CQPC04 in preparing food or drugs for improving ulcerative colitis
  • Application of lactobacillus fermentum CQPC04 in preparing food or drugs for improving ulcerative colitis
  • Application of lactobacillus fermentum CQPC04 in preparing food or drugs for improving ulcerative colitis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 3

[0073] Embodiment 3, utilize Lactobacillus fermentum CQPC04 to prepare fermented food

[0074] Preservation of the original strain of Lactobacillus fermentum CQPC04: in the form of 30wt% glycerin suspension at a temperature of -75°C, or in the form of freeze-dried bacteria powder at a temperature of 4°C.

[0075] The preparation of Lactobacillus fermentum CQPC04 working starter adopts any one of the following two methods:

[0076] The first method: Inoculate the original strain of Lactobacillus fermentum CQPC04 in 12wt% skimmed milk sterilized at 110°C for 10 minutes, culture at 37°C for 14-16h until the curdling, continuous culture and activation for two generations, used as mother starter ; Then inoculate the mother starter in sterilized milk by 3-5vol%, and cultivate it for 14-16h until the curd, the number of viable bacteria in the curd is about 10 9 cfu / mL, used as a working starter.

[0077] The second method: inoculate the original strain of Lactobacillus fermentum CQ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an application of lactobacillus fermentum CQPC04, the preservation number of which is CGMCC NO, 14493, in preparing food or drugs for improving ulcerative colitis. The application range of the lactobacillus fermentum CQPC04 is expanded, the development utilization value is improved, and a new hope is brought to improve the ulcerative colitis.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and relates to an application of lactobacillus fermentum in preparing food or medicine. Background technique [0002] The production process of Sichuan pickles is to wash fresh pickles, seal them in an altar, and anaerobically ferment soaked pickles in salt water. Kimchi water is rich in natural lactic acid bacteria, which play a key role in the formation of kimchi flavor and quality. It uses soluble components (mainly sugar and nitrogen-containing substances) to proliferate, produces acidic substances and metabolizes flavor components, so that kimchi produces a unique sour and crunchy taste. The lactic acid bacteria contained in kimchi water mainly include Lactobacillus fermentum, L. brevibacterium, Lactobacillus casei, fermenting yeast, Lactobacillus acidophilus and so on. The differences in the types of lactic acid bacteria may be caused by factors such as geography, climate and produ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/747A61P1/04A61P1/00A23C9/152A23C9/12
CPCA61P1/00A61P1/04A23C9/12A23C9/152A61K35/747A23V2400/143
Inventor 赵欣杜木英周先容
Owner THANKCOME BIOLOGICAL SCI & TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com