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Bile salt hydrolase and preparation method and special preparing strain thereof

A bile salt hydrolysis enzyme and product technology, applied in the direction of hydrolysis enzymes, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of no toxic side effects, simple operation, and low equipment requirements

Inactive Publication Date: 2009-07-15
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no domestic articles or patent reports on lactic acid bacteria producing bile salt hydrolase

Method used

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  • Bile salt hydrolase and preparation method and special preparing strain thereof
  • Bile salt hydrolase and preparation method and special preparing strain thereof
  • Bile salt hydrolase and preparation method and special preparing strain thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, Lactobacillus casei (Lactobacillus casei) KTx isolation and identification

[0030] 1. Screening of strains

[0031] 5ml of kefir filtrate was added to 45ml of physiological saline (with glass beads) to make bacterial suspension, and then 10-fold gradient dilution was made to 10 6 ~10 8 times, take 1ml and pour it into a plate (containing CaCO 3 MRS agar plate) at 37°C for 24h, pick the colonies with the dissolution circle and place them in the MRS liquid tube at 37°C for 12h enrichment culture, Grans staining, depending on the purity, draw the enrichment solution to 2% (volume ratio) The inoculation amount was inoculated in No. 1 medium with cholesterol as the sole carbon source (the medium containing 11 L of salt solution and 1.0 g of cholesterol; salt solution 1 (g / L): KH 2 PO 4 0.25; MgSO 4 ·7H 2 O 0.25; FeSO 4 5mg; NaCl 5mg; during preparation, dissolve cholesterol in saline solution I and then shake and emulsify with an ultrasonic cell pulver...

Embodiment 2

[0040] Embodiment 2. Optimization of fermentation conditions of Lactobacillus casei KTx and detection of bile salt hydrolase obtained by fermentation

[0041] 1. Optimization of fermentation conditions of Lactobacillus casei KTx

[0042] 1. Selection of basic medium: Lactobacillus casei KTx CGMCC №.1739 was inoculated in MRS liquid medium with an inoculum of 2% (V / V), and the modified MRS liquid medium (MRS medium plus mass content of 3~4‰ corn steep liquor and 0.3~0.4‰ cysteine ​​hydrochloride), MRS broth medium (MRS-broth liquid medium) (tryptone 5g, beef extract 10g, yeast extract 5g , glucose 10g, triammonium citrate 1g, sodium acetate 2.5g, Tween 80 0.5mL, Na 2 HPO 4 1g, MnSO 4 0.025g, MgSO 4 ·7H 2 (00.05 g, 500 mL of distilled water), after culturing at 37 ° C for 12 h, the growth amount and the amount of bile salt hydrolase were measured, and the amount of bile salt hydrolase was measured according to the following extraction and detection methods of bile salt hy...

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Abstract

the invention discloses a lactic acid bacteria bile salt hydrolase and manufacturing method and specific manufacturing strain, which comprises the following steps: 1) fermenting Lactobacillus casei (KTx CGMCCNo..1739); gathering bacteria; 2) suspending bacterial through phosphoric buffer; grinding in the icy bath through supersonic wave; collecting the rough enzyme liquid; sedimenting protein through ammonia sulfate; centrifuging to obtain the product.

Description

technical field [0001] The present invention relates to a bile salt hydrolase and its production method and special production strain. Background technique [0002] Probiotics are microorganisms that are beneficial to human and animal organisms. They have immune-enhancing effects by improving the ecological balance of intestinal microbes, controlling intestinal infections, reducing serum cholesterol levels, increasing the utilization of lactose in lactose intolerant people, and stimulating specific or non-specific immune responses. The live bacteria of probiotic products have stable metabolism and strong activity, survive in large quantities after passing through the digestive tract, and play a probiotic role after entering the intestinal tract. As early as 1963, it was confirmed that yogurt fermented with Lactobacillus has the ability to lower cholesterol. Numerous studies have also shown that some Lactobacilli can lower total cholesterol and LDL cholesterol. Consumption...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N9/14C12R1/245
Inventor 李平兰王玉文王延祥周伟刘慧李伟欣靳志强
Owner CHINA AGRI UNIV
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