Lactobacillus plantarum L01 having cholesterol degrading function and application thereof

A technology of Lactobacillus plantarum and L01, applied in the field of food microorganisms, can solve the problem of low cholesterol-lowering ability of Lactobacillus plantarum, and achieve the effects of improving immunity, degrading cholesterol and reducing serum cholesterol.

Inactive Publication Date: 2015-08-05
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cholesterol-lowering ability of Lactobacillus plantarum obtained by screening is not high

Method used

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  • Lactobacillus plantarum L01 having cholesterol degrading function and application thereof
  • Lactobacillus plantarum L01 having cholesterol degrading function and application thereof
  • Lactobacillus plantarum L01 having cholesterol degrading function and application thereof

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Experimental program
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Effect test

Embodiment 1

[0025] Lactobacillus plantarum (Lactobacillus plantarum) L01, the preservation number is CCTCC NO: M2014568, and its application in degrading cholesterol and its application in the preparation of fermented dairy products capable of degrading cholesterol.

[0026] Screening and identification of Lactobacillus plantarum L01 with high cholesterol-lowering ability provided by the present invention:

[0027] (1) Sample source:

[0028] It comes from the traditional fermented kimchi produced by the folks in Liuzhou, Guangxi.

[0029] (2) Lactic acid bacteria were isolated and screened from traditional fermented kimchi:

[0030] Under sterile conditions, use a pipette gun to draw 1mL of pickle juice, insert it into MRS liquid medium, enrich and cultivate at 37°C for 48h; then aseptically draw 1mL of the enrichment solution, dilute it to concentration gradient, and then take 10 -6 、10 -7 and 10 -8 0.1mL of bacterial solution with three concentration gradients was spread on calc...

Embodiment 2

[0063] Determination of cholesterol-lowering ability in vitro:

[0064] Divide the cholesterol-MRS liquid medium into 5 sterilized clean test tubes, each containing 5 mL. Inoculate each bacterial suspension into 4 test tubes of cholesterol MRS liquid medium with a 2% inoculum amount (leave one as a control), and incubate at a constant temperature of 37°C for 24 hours. Take 0.2 mL of fermentation broth, add absolute ethanol to 10 mL, oscillate to mix well, and centrifuge at 1500 rpm for 10 min to obtain supernatant. First use a pipette gun to take 2mL of the supernatant into a dry test tube, then add 2mL of ferric ammonium sulfate chromogenic solution, mix well, cool to room temperature, and measure the absorbance at 560nm. The cholesterol degradation rate was calculated using the following formula:

[0065] Cholesterol degradation rate = (control solution OD 560 - Fermentation supernatant OD 560 ) / control solution OD 560 ×100%

[0066] The cholesterol-lowering ability of...

Embodiment 3

[0068] Simulation experiment of gastrointestinal tolerance of Lactobacillus plantarum:

[0069] (1) Acid resistance test:

[0070] The pH of the MRS liquid medium was adjusted to 2.0, 3.0, and 4.0 with hydrochloric acid, respectively, and 2 mL of Lactobacillus plantarum L01 suspension was inoculated into 100 mL of medium with different pH values, and incubated at 37 °C for 24 h in an anaerobic constant temperature. Then use sterilized physiological saline to carry out gradient dilution of the fermentation broth with different pH, take 10 -6 、10 -7 and 10 -8 0.1 mL of bacterial solution with three concentration gradients was spread on MRS agar medium, and incubated at 37°C for 48 h, and the conventional MRS fermentation broth with a pH value of 6.8 was used as a control. The number of colonies was calculated by the plate count method, and the survival rate conversion formula was as follows:

[0071] Survival rate = (the number of viable bacteria in different acidity fermen...

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PUM

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Abstract

The invention discloses lactobacillus plantarum L01 which is assigned the accession number CCTCC No.M2014568, and also provides an application of the lactobacillus plantarum L01 in degradation of cholesterol and preparation of a fermented dairy product capable of degrading the cholesterol. The invention has following advantageous effects: the lactobacillus plantarum L01, which is obtained through separation and screening from traditional pickled vegetables, is sourced from traditional foods so that the lactobacillus plantarum L01 is excellent in safety and meanwhile is excellent in acid resistance, cholate resistance and cell adhesion and has a certain effect of maintaining enteric microorganism colony balance. The lactobacillus plantarum L01 can be used for preparing the fermented dairy product, is strong in cholesterol degrading function, can effectively reduce serum cholesterol and can enhance body immunity.

Description

[0001] technical field [0002] The invention relates to the technical field of food microorganisms, in particular to a Lactobacillus plantarum L01 with the function of degrading cholesterol and its application. Background technique [0003] Cholesterol is a pentane polyhydrophenanthrene derivative, an important component of cell membranes, and a precursor for the synthesis of bile acids, vitamin D, sex hormones, and adrenaline. It is necessary to maintain a normal cholesterol level in the human body, but if the human body accumulates too much cholesterol, it will have adverse effects on the health of the human body. Existing studies have confirmed that high serum cholesterol levels are the cause of cardiovascular disease major factor. In the 1970s, it was discovered that lactic acid bacteria can lower human serum cholesterol. Since then many studies have focused on the cholesterol-lowering functional role of lactic acid bacteria and confirmed the cholesterol-lowering effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123A61K35/747A61P3/06C12R1/25
Inventor 刘昭明黄翠姬吴凡黄群
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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