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Lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof

A technology of Lactobacillus reuteri and mammals, applied in the field of microorganisms, can solve problems such as deficiency, improve mental state, have wide application prospects, and improve the effect of small intestinal villi shedding

Active Publication Date: 2021-06-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is also a lack of probiotic preparations or fermented products on the market that can alleviate gastrointestinal damage caused by capsaicin, and look for probiotics with the function of relieving spicy food, so as to promote their collocation application in people who eat spicy food on a daily basis

Method used

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  • Lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof
  • Lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof
  • Lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1: Screening and identification of Lactobacillus reuteri

[0054] 1. Screening

[0055] Take the feces of people from Xiayi, Henan Province as the sample. After pretreatment, the sample is stored in 30% glycerol in a -80°C refrigerator. After taking out and thawing, mix the sample and add 0.5mL sample to 4.5mL 0.9% normal saline Carry out gradient dilution, select the appropriate gradient dilution solution to spread on the MRS solid medium, culture at 37°C for 48 hours, pick typical colonies and streak on the MRS plate for purification, pick a single colony and transfer to liquid MRS liquid medium for growth Bacteria were preserved in 30% glycerol to obtain strain CCFM1175.

[0056] 2. Identification

[0057] The whole genome DNA of the strain CCFM1175 was extracted for 16S rDNA amplification, and the amplified DNA fragments were collected for sequencing. The nucleotide sequence alignment and phylogenetic tree analysis of the sequence in NCBI showed that th...

Embodiment 2

[0058] Embodiment 2: the cultivation of Lactobacillus reuteri

[0059] After inserting Lactobacillus reuteri into MRS solid medium and culturing at 37°C for 48 hours, the colonies were observed and observed under a microscope. It was found that the colonies were milky white, irregular, round and convex Rigid, smooth, slightly irregular-shaped, round-ended campylobacters, usually present singly, in pairs, and in small clusters.

[0060] Insert Lactobacillus reuteri into MRS liquid medium and culture at 37°C for 18 hours, then transfer to fresh MRS liquid medium, cultivate under the same conditions for 18 hours, centrifuge the bacteria at 6000rpm for 8 minutes, wash with 0.9% saline Centrifuge again at 6000rpm for 5min after the cells to obtain the cells, and resuspend them with 30% sucrose solution until the bacterial concentration is 10 11 CFU / mL, frozen at 80°C until use.

Embodiment 3

[0061] Example 3: Effects of Lactobacillus reuteri on the mental state of capsaicin-induced gastrointestinal injury mice

[0062] 30 male C57BL / 6 mice of SPF grade 6 weeks old were raised in a constant temperature and humidity animal room, strictly followed the cycle standard of 12h day and 12h night, fed with standard formula commercial feed, and had free access to water. After 7 days of adaptive feeding, they were randomly divided into 3 groups with 10 rats in each group: control group, capsaicin group, CCFM1175 group, FHNXY12L7 group and DSM17938 group.

[0063] The 8th to 21st day is the 14-day gavage intervention period, and the dose of each gavage is 0.2mL per mouse, and the gavage time is consistent every day. Among them, the control group and the capsaicin group were given intragastric saline, and the CCFM1175 group was given intragastric administration of Lactobacillus reuteri CCFM1175 (10 9 CFU / only), the FHNXY12L7 group was fed Lactobacillus reuteri FHNXY12L7 (10 ...

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Abstract

The invention discloses a lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof, and belongs to the technical field of microorganisms. The invention provides a lactobacillus reuteri CCFM1175 as well as a composition, a fermented food, application and a preparation method of a microbial inoculum of the lactobacillus reuteri CCFM1175. The lactobacillus reuteri CCFM1175 can significantly improve the mental state of mice after gavage of capsaicin, improve the glutathione peroxidase and catalase activity and glutathione content in the livers of the mice after gavage of capsaicin, reduce the malondialdehyde content, reduce the level of P substances and calcitonin gene-related peptides in serum of the mice after gavage of capsaicin, And tissue damages such as intestinal villus exfoliation and colitis cell infiltration caused by capsaicin are improved. The lactobacillus reuteri CCFM1175 disclosed by the invention is used for preparing pharmaceutical compositions and fermented foods for relieving pungency and protecting intestines and stomach, and has a very wide application prospect.

Description

technical field [0001] The invention relates to Lactobacillus reuteri for alleviating gastrointestinal damage caused by capsaicin and an application thereof, belonging to the technical field of microorganisms. Background technique [0002] Capsaicin is the main component of capsicum. It has functional activities such as analgesia, anti-oxidation, anti-obesity, and antibacterial. It is widely used in diet and pharmacology. However, capsaicin is a strong irritant, so people often experience burning sensation, heartburn, and abdominal pain after eating chili peppers in daily life. The main mechanism is that capsaicin binds to TRPV1 receptors, which induces the transmission of pain mediators such as neuropeptides and downstream inflammation. The release of factors can cause gastrointestinal damage. [0003] The common "spicy relief" substances in daily life include vinegar, milk, etc. Among them, the acetic acid in vinegar can undergo acid-base neutralization reaction with caps...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04A61K35/747A61P1/00A23L33/135A23L19/00A23C9/123A23L11/50A23L2/38C12R1/225
CPCC12N1/20C12N1/04A61K35/747A61P1/00A23L33/135A23L19/00A23C9/1234A23L2/382A23V2002/00A23V2400/173A23V2200/30A23V2200/3204
Inventor 崔树茂毛丙永项群然唐鑫翟齐啸刘小鸣赵建新陈卫
Owner JIANGNAN UNIV
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