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A kind of Pediococcus lactis with uric acid-lowering effect derived from Lycium barbarum enzyme and its application

A technology of pediococcus lactis and wolfberry enzymes, applied in the field of microorganisms, can solve problems such as patent publications that have not yet been found, and achieve obvious effects of reducing uric acid, reducing blood uric acid levels, and reducing uric acid

Active Publication Date: 2022-06-17
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • A kind of Pediococcus lactis with uric acid-lowering effect derived from Lycium barbarum enzyme and its application
  • A kind of Pediococcus lactis with uric acid-lowering effect derived from Lycium barbarum enzyme and its application
  • A kind of Pediococcus lactis with uric acid-lowering effect derived from Lycium barbarum enzyme and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Strain Screening:

[0034] Preparation of Lycium barbarum enzyme under natural conditions: The mass ratio of Lycium barbarum and sterile water is 1:5 in a sterile environment and placed in a sterile bottle, placed in a cool place, and sealed for 35 days. Take 1mL of enzyme, 10-fold serial dilution to 10 -4 , 100 μL of each concentration was spread on MRS selective medium, cultured at 37°C for 48h, inverted and observed at 24h intervals. A single colony with an obvious calcium-dissolving circle was picked with the sterilized inoculation loop, streaked and purified on MRS solid medium, and cultured at 37°C for 48 hours to obtain Pediococcus lactis strain GQ01.

Embodiment 2

[0036] Strain identification:

[0037] According to the bacterial strain 01 obtained in Example 1, the identification method is as follows:

[0038] The genome of the obtained single strain was extracted and PCR amplified, and the PCR amplified product was sequenced. After genetic comparison, the similarity rate with the Pediococcus lactis strains in Genebank was 99%. Combined with physiological and biochemical identification, it was a Pediococcus lactis strain, named Pediococcus lactis GQ01, and the biological properties of the strain were studied. like figure 1 and figure 2 shown.

[0039] (1) Determination of growth curve

[0040] The strains at the end of logarithmic growth stage were selected, inoculated into MRS liquid medium at an inoculum of 1%, and cultured in a 37°C incubator for 36h, sampling every 2h and measuring OD 600nm .

[0041] (2) Determination of acid production capacity

[0042]The rate of acid production is one of the important characteristics of ...

Embodiment 3

[0045] Effects of Pediococcus lactis GQ01 intervention on serum uric acid levels in hyperuricemic mice:

[0046] The hyperuricemia mouse model was established by intraperitoneal injection of potassium oxonate supplemented with a high-purine diet. The experimental animals were 24 male Kunming mice, which were reared at room temperature and fed ad libitum for 1 week. After feeding, they were randomly divided into normal control group (NC), hyperuricemia model group (M), allopurinol (AP) treatment group and Pediococcus lactis treatment group (GQ01), with 6 animals in each group. Except for the normal control group, the other three groups of mice were intraperitoneally injected with potassium oxonate-sodium carboxymethyl cellulose suspension according to the standard of 300 mg / kg·d, and gavaged with yeast paste according to the standard of 10 g / kg·d. The mice in the GQ01 group were given 0.2 mL / d by gavage, and the mice in the AP group were given 30 mg / kg·d by gavage for 21 days. ...

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Abstract

The present invention relates to a Pediococcus lactis GQ01 derived from Lycium barbarum enzyme with the effect of reducing uric acid. The name of the Pediococcus lactis is GQ01, the classification name is Pediococcus acidilacticii, and the preservation number is: CGMCC No.21609. Date: January 13, 2021. The depository unit is: General Microbiology Center of China Committee for the Collection of Microbial Cultures, Institute of Biology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The Pediococcus lactis GQ01 of the present invention is derived from natural wolfberry enzymes, enriches the composition of microorganisms in fermented foods, and has positive significance for promoting the development and industrial production of fermented foods such as enzymes. Pediococcus lactis GQ01 has good acid resistance and bile salt resistance, and it has obvious uric acid-lowering effect, which can relieve inflammation and other side effects caused by hyperuricemia.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, in particular to Pediococcus lactis with uric acid-lowering effect derived from lycium barbarum enzyme and its application. Background technique [0002] In recent years, due to the rapid improvement of my country's social and economic level, the public's living standards and dietary patterns have also changed. The public's intake of high-purine foods such as seafood, meat, and beer has continued to increase, leading to the onset of hyperuricemia. The rate is increasing year by year. Hyperuricemia is a metabolic disease caused by excessive uric acid production or reduced excretion due to purine metabolism disorders. When blood uric acid exceeds the saturation concentration, urate crystals can be directly deposited in joints, cartilage, ureters, etc. , thereby causing aseptic inflammatory response of local tissues of the human body, thereby causing gout. Studies have shown that nearly 20% ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A61K35/744A23L33/135C12R1/01
CPCA61K35/744A61P19/06A23L33/135A23V2002/00A23V2400/413A23V2200/30
Inventor 罗学刚李月婵操俊
Owner TIANJIN UNIV OF SCI & TECH
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