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Lactobacillus plantarum preparation capable of improving anti-helicobacter pylori effect and preparation method of lactobacillus plantarum preparation

An anti-H. Exacerbate the problem of high mortality and achieve the effect of good anti-Helicobacter pylori ability, high bacterial activity and low mortality

Pending Publication Date: 2021-06-11
盐城维康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned production process will remove bacteriocins, organic acids and other antibacterial substances produced in the liquid culture of probiotics. Therefore, the product only uses the anti-Helicobacter pylori effect of the probiotics itself, and cannot reflect the metabolism of Lactobacillus plantarum. The antibacterial effect of the product
In addition, the stress death rate of the bacteria is high when drying, and an appropriate amount of drying protective agent or carrier needs to be added to the wet bacteria, and the actual number of bacteria obtained after drying the product is not high
[0005] Therefore, the production process of probiotics has defects such as low bacterial content, poor cultivation effect, high bacterial mortality during drying, and low bacterial vitality in the finished product.

Method used

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  • Lactobacillus plantarum preparation capable of improving anti-helicobacter pylori effect and preparation method of lactobacillus plantarum preparation
  • Lactobacillus plantarum preparation capable of improving anti-helicobacter pylori effect and preparation method of lactobacillus plantarum preparation
  • Lactobacillus plantarum preparation capable of improving anti-helicobacter pylori effect and preparation method of lactobacillus plantarum preparation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Isolation, strain characteristics and identification of embodiment 1 bacterial strain

[0038] 1.1 Sample collection

[0039] Samples of Lactobacillus plantarum were collected from pickles.

[0040] 1.2 Isolation of strains

[0041] The kimchi samples come from homemade kimchi in Sichuan farmers. Take 5-10g of kimchi samples, cut them into pieces and crush them thoroughly with a mortar, put them in a sterile 50mL centrifuge tube, add 20mL of sterile saline, oscillate and mix well, put them in a water-proof incubator at 30°C, and let them stand Cultivate overnight, draw 1mL sample solution, and serially dilute to 10 times with sterile normal saline -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6For each gradient, 100 μL of the bacterial suspension was spread on the MRS plate, and placed in an anaerobic incubator at 37°C for upside-down culture. After 48 hours, colonies were selected from the coated culture plates of different gradients for transfer culture. On this basis,...

Embodiment 2

[0050] The characteristics of embodiment 2 Lactobacillus plantarum MiuCul-01

[0051] 2.1 Acid resistance

[0052] The activated Lactobacillus plantarum MiuCul-01 strain was inoculated in the MRS liquid medium, and the strain seed liquid was obtained after culturing, and 1 mL of the Lactobacillus plantarum MiuCul-01 seed liquid was inoculated into 19 mL of pH 5.0, 5.5 and 6.0 In MRS liquid medium, culture anaerobically at 34°C for 24 hours, measure the initial and final OD600 value (that is, the absorbance value at 600nm wavelength, which can usually be used to compare the cell density or growth of bacteria in the culture medium) situation), with the OD600 value of pH6.0 as a contrast (that is, the number of bacteria cultivated at pH6.0 is 100%), calculate the growth of the thalli in different pH medium according to the following formula:

[0053] Bacterial growth (%)=(OD of other pH cultures) / OD of pH 6.0 culture×100%.

[0054] The results are shown in Table 1:

[0055] Th...

Embodiment 7

[0076] Plantarum lactobacillus of the present invention has following characteristics:

[0077] (1) It grows well in the environment of pH 3.0, and can still continue to grow when cultured at pH 2.0; it still has a good survival rate in the artificial gastric juice of pH 2.0 for 3 hours;

[0078] (2) It grows well in a temperature environment of 30-40°C, and the optimum growth temperature is 34°C;

[0079] (3) It has the effect of resisting Helicobacter pylori.

[0080] 2.4 Determination of the number of viable bacteria in the product

[0081] After gradient dilution with sterilized physiological saline to a certain multiple, the total number of colonies was counted after incubation at 37°C for 48 hours using the MRS agar medium plate pouring method.

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Abstract

The invention belongs to the technical field of probiotic production, and particularly relates to a lactobacillus plantarum preparation capable of improving the helicobacter pylori resisting effect and a preparation method of the lactobacillus plantarum preparation. The preservation number of the lactobacillus plantarum MiuCul-01 disclosed by the invention is CGMCC (China General Microbiological Culture Collection Center) 20865. the lactobacillus plantarum microbial agent is large in thallus number and high in activity, contains metabolites generated by probiotics, and has a better helicobacter pylori inhibition effect in human gastrointestinal tracts.

Description

technical field [0001] The invention belongs to the technical field of probiotic production, and in particular relates to a plant lactobacillus preparation capable of increasing the anti-helicobacter pylori effect and a preparation method thereof. Background technique [0002] Helicobacter pylori is a spiral-shaped, micro-anaerobic bacteria that requires very harsh growth conditions. Helicobacter pylori infection first causes chronic gastritis, and leads to gastric ulcer and gastric atrophy, and severe cases develop into gastric cancer. The common symptoms of patients with chronic gastritis and peptic ulcer are: fullness, discomfort or pain in the upper abdomen after eating, often accompanied by other adverse symptoms, such as belching, abdominal distension, acid reflux and loss of appetite; some patients may also have recurrent Severe abdominal pain, a small amount of upper gastrointestinal bleeding, etc. According to statistics, about 1% of patients with chronic gastriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A61K35/747A61P31/04C12R1/25
CPCC12N1/20A61K35/747A61P31/04
Inventor 陈大伟童颖佳童群义陈金林吉峰
Owner 盐城维康生物科技有限公司
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