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Lactobacillus casei capable of reducing beta-lactoglobulin antigen antigenicity in cow's milk and use thereof

A technology of Lactobacillus casei and lactoglobulin, applied in the application field of Lactobacillus casei

Active Publication Date: 2010-11-03
YANGZHOU YANGDA KANGYUAN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The first three methods have been studied more. Heating milk can reduce its allergies accordingly, but it will affect the nutritional and sensory properties of milk. -Lactoglobulin and some other sulfur-containing proteins are caused by the release of some sulfur-containing compounds when heated; proteolysis is a commonly used protein modification method, but how to choose a reasonable enzyme, effectively control the enzymatic hydrolysis conditions and the process of enzymatic hydrolysis The mechanism of each product’s influence on its allergies and flavors is not clear
Therefore, although these three methods can partially reduce milk allergy, there are unavoidable defects

Method used

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  • Lactobacillus casei capable of reducing beta-lactoglobulin antigen antigenicity in cow's milk and use thereof
  • Lactobacillus casei capable of reducing beta-lactoglobulin antigen antigenicity in cow's milk and use thereof
  • Lactobacillus casei capable of reducing beta-lactoglobulin antigen antigenicity in cow's milk and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1, the cultivation mode of Lactobacillus casei WPC09 of the present invention

[0052] (i) Strain activation: the original strain of Lactobacillus casei WPC09 was inoculated in MRS liquid medium, and activated by culturing at 37° C. for 12-16 h, and activated continuously for two generations.

[0053] (ii) Seed culture: After activation, Lactobacillus casei WPC09 is inoculated in 11% (w / v) skim milk sterilized at 110°C for 10 minutes, cultured at 37°C for 14-16h until curdling, continuous culture activation Two generations, used as mother starter.

[0054] (iii) Fermentation culture: Lactobacillus casei WPC09 was inoculated in 11% skim milk with an inoculation amount of 1% (V / V), and cultured at 37° C. for 24 hours.

Embodiment 2

[0055] Embodiment 2, the physiological and biochemical characteristics and strain identification of Lactobacillus casei WPC09 of the present invention

[0056] Lactobacillus casei WPC09 was inoculated in MRS liquid medium (BD Difco company, trade name Lactobacilli MRS Broth), cultured anaerobically at 37°C for 18h, centrifuged to get the thalline, 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 PO 4 , 9.0g NaCl, 0.795g Na 2 HPO 4 7H 2 (2, pH7.4) was washed twice, inserted into API 50 CHL liquid medium (bio-Mérieux China Co., Ltd., API 50 CHLMedium) to make a bacterial suspension, and inserted into API 50 CH 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 Com...

Embodiment 3

[0060] The microbiological characteristic of embodiment 3, Lactobacillus casei WPC09

[0061] Lactobacillus casei WPC09 was inserted into MRS liquid medium at 1% (V / V), and cultured statically at 12, 20, 30, 40, 45 and 50°C for 12h, 24h and 48h respectively, and the growth status was observed. Listed in Table 2. The minimum growth temperature of Lactobacillus casei WPC09 is 20°C, and the maximum growth temperature is 45°C. It can grow at room temperature, but not at 12°C.

[0062] Table 2 Growth of Lactobacillus casei WPC09 strain at different temperatures

[0063]

[0064] Note: + means growth, - means no growth

[0065] Insert the Lactobacillus casei WPC09 strain into the MRS liquid medium with different pH values ​​at 1% (V / V), culture it statically at 37°C for 12h, and use the UV2100 ultraviolet spectrometer produced by Unico (Shanghai) Instrument Co., Ltd. Photometer measures the OD value (optical density value) of bacterium liquid at 600nm, observes the op...

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Abstract

The present invention relates to the field of microbial technology, more specifically, the invention relates to a Lactobacillus casei which can ferment to reduce the antigen capability of the beta-lactoglobulin and its culture method and uses.

Description

【Technical field】 [0001] The invention relates to the technical field of microbes, more specifically, the invention relates to a Lactobacillus casei capable of fermenting and reducing the antigenicity of β-lactoglobulin in milk, and also relates to the application of the Lactobacillus casei. 【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 physi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/127A23P1/04C12R1/245
Inventor 陈卫田丰伟姜俊张灏赵建新刘小鸣卢蓉蓉夏雨
Owner YANGZHOU YANGDA KANGYUAN DAIRY
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