Lactobacillus casei for degrading oil and its application

A technology of Lactobacillus casei and oil, applied in the field of lactic acid bacteria, can solve the problem of taste and flavor of high-fat food that is difficult to resist

Active Publication Date: 2020-11-13
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the ways to reduce fat intake are mainly to change food cooking methods, reduce intake or use fat substitutes, etc. Although these methods can reduce fat intake to a certain extent, it is still difficult for people to resist the temptation of high-fat foods taste and flavor

Method used

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  • Lactobacillus casei for degrading oil and its application
  • Lactobacillus casei for degrading oil and its application
  • Lactobacillus casei for degrading oil and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] 1. Strain screening

[0074] (1) Domestication of strains

[0075] Under aseptic conditions, use a pipette gun to draw appropriate amount of samples of five kinds of distiller's grains, which are marked as "S1, S2, S3, S4, S5" respectively, and inoculate these five kinds of distiller's grains samples into MRS and M17 medium, respectively. They were cultured in a constant temperature incubator at 37°C and 42°C, with a total of 20 parallel samples, and then the initially cultured strains were streaked and domesticated.

[0076] After 48 hours of acclimatization culture in MRS and M17 medium, the strain culture results in distiller's grains are as follows: figure 1 , as shown in Table 2, the colonies in only 16 petri dishes were more in line with the characteristics of lactic acid bacteria in appearance, and further preliminary screening was carried out.

[0077] Table 2 Strain acclimation results

[0078]

[0079]

[0080] (2) Preliminary screening results

[00...

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Abstract

The invention discloses a strain of Lactobacillus casei F1, the preservation number of which is CGMCC No.18353. Lactobacillus casei F1 can degrade blend oil, peanut oil and sesame oil, and the degradation effect on blend oil is the best, with a degradation rate of 21.23%. The strain can detect obvious lipase activity, and the enzyme activity is as high as 17.79U / mL. At the same time, Lactobacillus casei F1 can degrade a variety of fatty acids in the blend oil, especially the main fatty acids such as linoleic acid, palmitic acid, oleic acid and lauric acid, and the total degradation rate of fatty acids in the blend oil can reach 1.63mg / mL . Lactobacillus casei F1 showed excellent resistance to acid and bile salts in the tolerance experiments of artificial gastric juice, artificial intestinal juice and bile salts, and can tolerate human gastric juice and intestinal juice. Play a role. The Lactobacillus casei F1 of the present invention can be used as a food additive or directly made into food, health products and the like.

Description

technical field [0001] The invention belongs to the technical field of lactic acid bacteria, and relates to a strain of Lactobacillus casei for degrading oil and its application. Background technique [0002] Dietary fat is an important source of energy for the human body and plays an important role in maintaining the energy balance of the human body. With the development of the economy, adequate food supply and other factors, dietary fat intake has increased significantly. Excessive dietary fat intake can promote the occurrence of chronic diseases such as obesity, coronary heart disease, diabetes and tumors. At present, the ways to reduce fat intake are mainly to change food cooking methods, reduce intake or use fat substitutes, etc. Although these methods can reduce fat intake to a certain extent, it is still difficult for people to resist the temptation of high-fat foods taste and flavor. [0003] After the fat is ingested, it mainly depends on the pancreatic lipase and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C19/06A23L13/40A23L33/135C12R1/245
CPCC12N1/20A23C19/062A23L13/45A23L33/135A23V2002/00C12R2001/245C12N1/205A23V2400/125A23V2200/3204
Inventor 顾瑞霞陶志强王丽关成冉陈大卫张臣臣黄玉军陈霞马文龙
Owner YANGZHOU UNIV
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