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Novel Lactic Acid Bacteria and Its Application in Immunomodulation and Anti-inflammation

A kind of technology of lactic acid bacteria, lactobacillus germ, applied in the field of lactic acid bacteria and compositions containing them

Active Publication Date: 2021-11-16
BENED BIOMEDICAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the effect of LAB is variable due to the characteristics and capabilities of different strains

Method used

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  • Novel Lactic Acid Bacteria and Its Application in Immunomodulation and Anti-inflammation
  • Novel Lactic Acid Bacteria and Its Application in Immunomodulation and Anti-inflammation
  • Novel Lactic Acid Bacteria and Its Application in Immunomodulation and Anti-inflammation

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0039] Isolation and Gene Classification of Example 1 Lactobacillus plantarum subsp. K21 (Lactobacillus plantarum subsp. Plantarum K21)

[0040] Lactobacillus plantarum subsp. germ K21 is isolated from Taiwanese traditional fermented food Fucai. The 16S rRNA gene and pheS gene DNA of K21 were analyzed by direct sequencing of PCR amplified DNA fragments.

[0041]PCR was performed according to the conditions described in the following table, using 16S rRNA gene primers (Bact-8F(II): 5'-AGAGTTTGATCMTGGCTCAG-3' (SEQ ID NO: 3)); 15R: 5'-AAGGAG GTGATCCAACCGCA-3' (SEQ ID NO: 4) or phe primer (pheS-forward: 5'-CAYCCNGCHCGYGAYATGC-3' (SEQ ID NO: 5; pheS-reverse: 5'-CCWARVCCRAARGCAAARCC-3' (SEQ ID NO: 6) for PCR. The resulting sequence Input the sequence alignment software provided by the National Center for Biotechnology Information (NCBI) (http: / / www.ncbi.nlm.nih.gov / ) on the Internet, perform artificial sequence alignment, and compare with The representative pheS gene DNA sequences...

example 2

[0054] Example 2 Identification of bacterial strains using RAPD-PCR

[0055] K21 was compared with RAPD markers of two other Lactobacillus plantarum strains (ATCC14917T and ATCC17638T). Under the conditions listed in Table 3, PCR was performed using random primer 1254 (5'-CCGCAGCCAA-3', SEQ ID NO: 7). DNA extracted from each of these strains was used as a template. The resulting amplified products were subjected to electrophoresis and compared to patterns, such as figure 1 shown. This result shows that K21 has a specific PCR fingerprint derived from its genome, representing that K21 is a new strain.

[0056] ingredients volume wxya 2 o

[0057] PCR conditions: 94°C, 2 minutes; 5 cycles (94°C, 30 seconds; 36°C, 1 minute; 72°C, 1.5 minutes); 30 cycles (94°C, 20 seconds; 36°C, 30 seconds; 72°C, 1.5 minutes); 72°C, 3 minutes.

example 3

[0058] Example 3 Analytical Profile Index (Analytical Profile Index; API) Typing

[0059] The sugar utilization rate of K21 used in the present invention was studied using the API50CHL kit (bioMerieux, France), and the results are shown in Table 4. Fermentation tests indicated that K21 had biochemical properties similar to Lactobacillus plantarum subsp. germ.

[0060] Table 4: Results of fermentation tests a

[0061]

[0062]

[0063]

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Abstract

The present invention relates to a novel lactic acid bacterium and its application in immune regulation and anti-inflammation. The present invention provides a novel lactic acid bacteria strain (LAB) with immunomodulatory and anti-inflammatory activities and compositions comprising and using the same. Administration of LABs of the invention can modulate immune responses to restore or prevent metabolic diseases caused by chronic inflammation.

Description

technical field [0001] The present invention relates to a novel probiotic lactic acid bacterium and a composition containing it. Specifically, the present invention relates to a novel lactic acid bacterium and its use in enhancing immunomodulatory and anti-inflammatory activities. Background technique [0002] Fermented food products contain various useful bacteria, including lactic acid bacteria (LAB). Various strains of LAB can be used to make fermented foods, including milk, bread, vegetables, and other edible plant materials. LAB is a group of Gram-positive bacteria commonly used in the production of fermented foods. The dietary and clinical benefits of LAB have been extensively studied. LAB has been used as a leavening agent for food preservation, taking advantage of its low pH and the effect of producing fermentation products that inhibit the growth of spoilage bacteria during fermentation activity. To this end, LAB has been used to prepare a variety of different f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/135A61K35/747A61P37/04A61P29/00C12R1/25
CPCA23L33/135A61K35/747A61P29/00A61P37/04C12R2001/25C12N1/205A23V2400/169A23L2/52A23V2002/00A61K39/09
Inventor 蔡英杰吴健诚廖坚甫
Owner BENED BIOMEDICAL CO LTD
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