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Lactobacillus fermentum CQPC06, and application of lactobacillus fermentum CQPC06 in preparation of foods or medicines capable of improving ulcerative colitis

A technology for ulcerative colitis and Lactobacillus fermentum, applied in the field of microorganisms, can solve the problems of increased apoptosis of intestinal mucosal epithelial cells, thinning or loss of intestinal epithelial mucus layer, and impaired barrier function, so as to improve ulcerative colitis , rich strain resources, and strong digestive tract resistance

Inactive Publication Date: 2019-04-12
CHONGQING UNIV OF EDUCATION
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  • 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

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  • Lactobacillus fermentum CQPC06, and application of lactobacillus fermentum CQPC06 in preparation of foods or medicines capable of improving ulcerative colitis
  • Lactobacillus fermentum CQPC06, and application of lactobacillus fermentum CQPC06 in preparation of foods or medicines capable of improving ulcerative colitis
  • Lactobacillus fermentum CQPC06, and application of lactobacillus fermentum CQPC06 in preparation of foods or medicines capable of improving ulcerative colitis

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Embodiment 3

[0088] Embodiment 3, utilize Lactobacillus fermentum CQPC06 to prepare fermented food

[0089] Preservation of the original strain of Lactobacillus fermentum CQPC06: in the form of 30wt% glycerol suspension at a temperature of -75°C, or in the form of freeze-dried bacterial powder at a temperature of 4°C.

[0090] The preparation of Lactobacillus fermentum CQPC06 working starter adopts any one of the following two methods:

[0091] The first method: Inoculate the original strain of Lactobacillus fermentum CQPC06 in 12wt% skim 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.

[0092] The second method: inoculate the original strain of Lactobacillus fermentum CQPC...

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Abstract

The invention discloses lactobacillus fermentum CQPC06 of which the preservation number is CGMCC NO. 14955; and the invention further discloses application of the lactobacillus fermentum CQPC06 in preparation of foods or medicines capable of improving ulcerative colitis. Thus, resources of lactic acid bacteria are enriched with application range of the lactobacillus fermentum CQPC06 enlarged; so that, development of functional health-caring products is facilitated with new hope brought to improvement of ulcerative colitis.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, relates to a lactic acid bacterium, and also relates to the application of the lactic acid bacterium 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A61K35/747A61P1/04A23C9/123A23L33/00C12R1/225
CPCA61P1/04A23C9/123A23C9/1232A23L33/00A23V2002/00A61K2035/115C12R2001/225C12N1/205A23V2200/3204
Inventor 赵欣杜木英周先容
Owner CHONGQING UNIV OF EDUCATION
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