Lactobacillus casei lactobacillus casei strain Qian working starter product and its use for intestinal regulation and health care

The technology of a working starter, Lactobacillus casei, is applied in the field of microorganisms to achieve the effect of increasing the propulsion rate of the small intestine, reducing the SS factor, and slowing down the tendency of weight loss
CN104651271BInactive Publication Date: 2018-10-26SOUTHWEST UNIVERSITY FOR NATIONALITIES
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SOUTHWEST UNIVERSITY FOR NATIONALITIES
Publication Date
2018-10-26
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a working starter product of Lactobacillus casei strain Qian (CCTCC No. M2013514) and its use for intestinal regulation and health care. .0 artificial gastric juice under treatment for 3 hours, the survival rate reached 62.51±7.35%. It can grow slowly under 1.0% concentration of bile salt, and the growth efficiency reaches 7.86±0.45% of the culture without bile salt. The hydrophobicity of Lactobacillus casei strain Qian cells It also reached 51.30±4.28%, and it grows normally in the human intestine; it can slow down the weight loss trend of mice caused by constipation, accelerate the time of black stool, improve the small intestinal propulsion rate, and lower the gene expression level of TRPV1 and NOS in mice , to reduce the defecation volume, the number of defecation particles, and the trend of decreasing the water content of feces, which has a similar effect to constipation drugs, showing a certain effect of preventing constipation.
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Description

technical field

[0001] The invention relates to the technical field of microbes, in particular to Lactobacillus casei strain Qian which can regulate intestinal motility and prevent constipation and use thereof. Background technique

[0002] Lactic acid bacteria (LAB) is a general term for bacteria that can produce large amounts of lactic acid from fermentable carbohydrates. These bacteria are widely distributed in nature and have rich species diversity. Lactic acid bacteria can not only improve the nutritional value of food, improve food flavor, improve food preservation and added value. Except for a few, most of them are essential flora in the human body and have important physiological functions, which widely exist in the intestinal tract of the human body. A large number of studies have shown that lactic acid bacteria can regulate the normal flora of the gastrointestinal tract, maintain micro-ecological balance, and improve food digestibility. Lactic acid bacteria are ...

Claims

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