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Application of lactobacillus plantarum in reducing blood fat and assisting fat-reducing

A technology of Lactobacillus plantarum and blood lipid lowering, which is applied in the field of microorganisms and can solve problems such as high prices

Inactive Publication Date: 2014-02-26
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the current commercially available drugs for the treatment of hypercholesterolemia have obvious curative effects, they are expensive and have certain side effects

Method used

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  • Application of lactobacillus plantarum in reducing blood fat and assisting fat-reducing
  • Application of lactobacillus plantarum in reducing blood fat and assisting fat-reducing
  • Application of lactobacillus plantarum in reducing blood fat and assisting fat-reducing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Lowering serum cholesterol in vivo test (animal test)

[0047] The invention adopts a high-fat feed feeding method, and uses Kunming mice to build an animal model of hyperlipidemia.

[0048] The formula of high-fat feed is: basic feed (as shown in Table 1) (weight percentage) 78.8%, egg yolk powder 10%, lard 10%, cholesterol 1%, deoxycholate 0.2%, at the same time Lactobacillus plantarum CGMCC No.8198 was prepared into a bacterial suspension and administered to mice by gavage, and five weeks later, the contents of total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) in the serum of the mice were detected.

[0049] Table 1 Main nutrient components of basal feed (weight percentage)

[0050]

[0051] 1. Grouping of experimental animals

[0052] Sixty male Kunming mice (4 weeks old, 20 ± 2 g) were randomly divided into 6 groups after 5 days of adaptive feeding, with 10 mice in each group. The specific groups are shown in Table 2.

...

Embodiment 2

[0073] Preparation of dairy products with hypolipidemic function

[0074] Fermented yogurt process:

[0075] Raw milk pretreatment→ingredients→homogenization→sterilization→inoculation→fermentation→cooling→packaging→refrigeration

[0076] Key points of the process:

[0077] 1. Raw milk pretreatment: filter the raw milk (cow's milk) to remove larger pollutants in the milk, and use a centrifugal milk cleaner to remove some tiny impurities and bacteria.

[0078] 2. Ingredients: 2wt% (raw milk weight) of milk powder is added to adjust the non-fat dry matter, and 5wt% (raw raw milk weight) of sucrose is added to adjust the taste of yogurt.

[0079] 3. Homogenization: temperature 50-60℃, homogenization pressure 10-15MPa.

[0080] 4. Sterilization: adopt high temperature pasteurization method, 90-95°C, 5 minutes.

[0081] 5. Inoculation: When the milk temperature drops to about 42°C, add 3wt% of Lactobacillus plantarum CGMCC No.8198 that has been activated for the third generation...

Embodiment 3

[0088] Preparation of fermented fruit and vegetable juice

[0089] Process flow of fermented cucumber and cantaloupe compound fruit and vegetable juice:

[0090] Wash slices→flash steaming→juicing→filtering→blending→homogenization→sterilization→cooling→inoculation→fermentation→post-cooking→filling→refrigeration

[0091] Key points of the process:

[0092] 1. Washing and slicing: first wash, peel and slice the cucumber and cantaloupe.

[0093] 2. Flash evaporation: use the method of flash evaporation to inactivate the enzyme, in a pressure cooker, 121°C, 0.5-1min, and quickly exhaust.

[0094] 3. Juicing and filtering: Use a juicer to squeeze the cucumber and cantaloupe juice separately and filter.

[0095] 4. Deployment and homogenization: 15wt% of cucumber juice and 30wt% of cantaloupe juice are prepared, then sucrose is used to adjust the content of soluble solids to 10°Brix, and 0.2% of stabilizer CMC-Na is added to mix evenly, using two-stage homogenization method , fi...

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Abstract

The invention relates to an application of lactobacillus plantarum in preparation of food, health food, a health product or a medicine with a function of reducing blood fat or assisting fat-reducing. The collection number of the lactobacillus plantarum is CGMCC No.8198. the lactobacillus plantarum was collected in China General Microbiological Culture Collection Center (CGMCC) on Sep. 17, 2013. The address is 1 Beichen West Road, Chaoyang District, Beijing. The strain achieves the effect of reducing blood fat by reducing the level of serum cholesterol, triglyceride and low-density lipoprotein cholesterin. L.plantarum CGMCC No.8198 and its fermented products also play a role in controlling and reducing weight, and have an effect of assisting fat-reducing. The invention provides a biological therapy for effectively reducing serum cholesterol and assisting fat-reducing. The biological therapy has long-term eating safety and has a considerable application prospect.

Description

technical field [0001] The invention belongs to the field of microorganisms, and relates to Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No.8198, especially the application of the strain in reducing blood fat and assisting weight loss. Background technique [0002] Obesity has become a problem that plagues the whole world. Obesity not only affects personal image, but also seriously endangers physical health. Severe obesity can lead to a series of diseases, such as type 2 diabetes, dyslipidemia, hypertension, coronary heart disease and obstructive sleep apnea syndrome. Hyperlipidemia refers to lipid substances (such as cholesterol, triglycerides, LDL cholesterol) in the blood that are higher than normal. Hyperlipidemia can lead to an increase in blood pressure, and in severe cases, cerebral thrombosis and cerebral embolism will form; hyperlipidemia can also lead to coronary heart disease, hardening of blood vessels, and atherosclerosis; long-term hyperlipidemia ca...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23C9/123A23L33/135
CPCA23C9/123A23L33/10A23V2002/00A23V2200/30A23V2300/38
Inventor 张同存罗学刚古向超王妍张瑶
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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