Oxidation resistant Lactobacillus casei capable of resisting hydrogen peroxide and eliminating free radical, and use thereof

A technology of Lactobacillus casei and hydrogen peroxide, applied in the field of microbiology, can solve problems that are not fully involved

Active Publication Date: 2008-03-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these patents or patent applications do not fully relate to microorganisms with properties such as hydrogen peroxide resistance, free radical scavenging, and anti-oxidation

Method used

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  • Oxidation resistant Lactobacillus casei capable of resisting hydrogen peroxide and eliminating free radical, and use thereof
  • Oxidation resistant Lactobacillus casei capable of resisting hydrogen peroxide and eliminating free radical, and use thereof
  • Oxidation resistant Lactobacillus casei capable of resisting hydrogen peroxide and eliminating free radical, and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1, Physiological and biochemical characteristics and strain identification of Lactobacillus casei CN1566 of the present invention

[0051] Lactobacillus casei CN1566 was inoculated in MRS liquid culture medium (BD Dido company, trade name Lactobacilli MRS Broth), cultured anaerobically at 37°C for 18h, centrifuged to get the thalli, and washed with PBS buffer solution (such as GNB10010 PBS buffer solution produced by Shanghai Water Source Biotechnology Co., Ltd., containing 0.144g KH per liter 2 P0 4 , 9.0g NaCl, 0.795gNa 2 HPO 4 7H 2 0, pH7.4) and washed twice, inserted into API 50 CHL liquid medium (Bio-Mérieux China Co., Ltd., API 50 CHL Medium) to make a bacterial suspension, and inserted into API 50CH identification reagent strip (Bio-Mérieux China Co., Ltd.), anaerobic culture at 37°C for 24h-48h, record the fermentation results of 49 kinds of carbohydrates by the strains, and input them into the identification software API LAB PLUS of Mérieux Company...

Embodiment 2

[0055] Embodiment 2, the microbiological characteristic of Lactobacillus casei CN1566

[0056] Lactobacillus casei CN1566 was inserted into MRS liquid medium at 1% (V / V), cultured statically at 10, 15, 20, 25, 30, 40, 45 and 50°C for 24h and 48h respectively, and the growth status was observed. The results are listed in Table 2. The minimum growth temperature of Lactobacillus casei CN1566 is 20°C, and the maximum growth temperature is 40°C. It can grow at room temperature, but not at 15°C.

[0057] The growth situation of table 2 Lactobacillus casei CN1566 bacterial strain under different temperatures

[0058] time

(h)

Growth temperature (℃)

10

15

20

25

30

37

40

45

50

24h

48h

-

-

-

-

+

+

+

+

++

++

++

++

+

+

-

-

-

-

[0059] Note: + m...

Embodiment 3

[0062] Embodiment 3, the tolerance test of Lactobacillus casei CN1566 to different initial hydrogen peroxide concentrations

[0063] Hydrogen peroxide is a relatively weak oxidant with high diffusivity and long action time, which can directly cause oxidative damage to the body. Therefore, the tolerance of Lactobacillus casei CN1566 to different initial hydrogen peroxide concentrations is an in vitro evaluation index of its antioxidant capacity. Add 60 mL of MRS medium into a 100 mL sterilized Erlenmeyer flask, add hydrogen peroxide, and make the initial concentration of hydrogen peroxide in the medium respectively 0.4, 0.8, 1.0, 1.2 and 1.4 mmol / L, and press The inoculum of 1% volume fraction was inserted into Lactobacillus casei CN1566 and the control strain (Lactobacillus plantarum ZH008, CCTCC No.M206033, poor resistance to hydrogen peroxide), placed in a 37°C constant temperature incubator for 24h, observed at different The growth conditions under the initial concentratio...

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Abstract

The present invention relates to the technology field of the microorganism, in particular to antioxidation lactobadllus casei CN1566 which is hydrogen peroxide proof, and in which a free radical is removed, and the purpose in the fermentation food.

Description

【Technical field】 [0001] The invention relates to the technical field of microorganisms, more specifically, the invention relates to a hydrogen peroxide-resistant, free radical-scavenging antioxidant Lactobacillus casei and its application. 【Background technique】 [0002] Lactic acid bacteria (LAB) is a general term for a class of bacteria that can ferment carbohydrates to produce a large amount of lactic acid. They are widely found in naturally fermented dairy products, fermented plant foods such as kimchi, sauerkraut, silage, and human intestines. Lactic acid bacteria are commonly used in the food industry and are closely related to humans. Lactic acid bacteria can not only improve the nutritional value of food, improve the flavor of food, prolong the storage time, but also improve the functional properties of food. In recent years, lactic acid bacteria have become the main source of probiotics due to their special physiological activities and nutritional functions, and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123A23L1/28A23L1/03A23L1/29C12R1/245A23L29/00A23L33/00
Inventor 田丰伟陈卫赵建新张灏张根义张凤敏陈海琴戴小军丁虎生
Owner JIANGNAN UNIV
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