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Lactobacillus paracasei strain and application thereof

A paracheese and lactobacillus technology, applied in the field of microorganisms, can solve the problems of variable and unpredictable effects of lactobacillus, and achieve the effects of inhibiting allergy and inflammation, excellent acid-producing ability, and regulating immune response.

Active Publication Date: 2015-09-09
I LAN FOODS IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Lactobacillus casei Daita strain is a kind of Lactobacillus used in the famous lactic acid bacteria beverage Yakult. Although it has certain acid production ability, immune regulation function and anti-inflammatory activity, etc., due to the characteristics and abilities of different strains, Lactobacillus The effect of is variable and unpredictable

Method used

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  • Lactobacillus paracasei strain and application thereof
  • Lactobacillus paracasei strain and application thereof
  • Lactobacillus paracasei strain and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0042] Example 1: Identification of 16s rDNA and pheS sequences

[0043] V0151 was isolated from the feces of children in Taiwan, cultured with MRS and cultured at 37°C for one day, then its genomic DNA was extracted, and the genomic DNA was subjected to polymerase chain reaction (Polymerase Chain Reaction) using 16s rDNA and pheS primers (as shown in Table 1). , PCR) to propagate specific DNA sequences, and use the National Center for Biotechnology Information (NCBI) database for strain comparison, the results are shown in Table 2 and Table 3.

[0044] Table 1, 16s rDNA and pheS primer sequences

[0045]

[0046] Table 2 is the result of sequence alignment using 16S rDNA primers for propagation. The 16S rDNA sequence of V0151 is the same as that of the other two strains of Lactobacillus paracasei subsp. The strains have some sequence differences. Therefore, isolate V0151 can be confirmed as Lactobacillus paracasei.

[0047] Since the 16S rDNA similarity in Lactobacillus...

Embodiment 2

[0053] Embodiment 2: the fermentability of Lactobacillus paracasei subspecies V0151

[0054] The fermentability of Lactobacillus paracasei subspecies V0151 on various carbohydrate substrates was tested by API 50CHL rapid identification kit (bioMerieux, France). The results are shown in Table 4.

[0055] Table 4, the fermentability of Lactobacillus paracasei subspecies V0151 to different carbohydrate substrates

[0056] Numbering carbohydrate matrix result Numbering carbohydrate matrix result 0 control group － 25 Aesculin Ferric Citrate + 1 glycerin － 26 Salicin + 2 Erythritol － 27 D-cellobiose + 3 D-arabinose － 28 D-maltose + 4 L-arabinose － 29 D-Lactose (sourced from bovine) + 5 D-ribose + 30 D-melibiose － 6 D-xylose － 31 D-sucrose + 7 L-xylose － 32 D-Trehalose + 8 D-Ribitol + 33 Inulin － 9 Methyl-β-D-xylopyranoside － 34 D-Melezitose － 10 D-ga...

Embodiment 3

[0058] Embodiment 3: the acid production capacity of Lactobacillus paracasei subspecies V0151

[0059] Lactobacillus paracasei subsp. V0151 was cultured in the MRS medium, and the bacterial solution was taken out at 24, 36 and 72 hours for spreading and counting. Take out one percent of the volume of the secondary activation bacteria liquid, culture the culture liquid based on skim milk at 37°C for 24 hours, 36 and 72 hours, take out the fermented culture liquid to detect the pH value of the culture liquid and carry out acid titration In the experiment, the Daita bacteria isolated from Yakult was taken as a control.

[0060] In the acid titration test, every 5 grams of fermented culture liquid was mixed with 20 milliliters of pure water, and titrated with 0.1N sodium hydroxide to calculate the acid production of the strain to be tested. The titration end point is defined as between pH 8.30 and 8.32, and the formula for calculating the amount of acid produced by lactic acid ba...

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Abstract

The invention relates to the field of microbes, and particularly discloses a Lactobacillus paracasei strain and application thereof. The collection number of the Lactobacillus paracasei strain is CGMCC No.8903; and the Lactobacillus paracasei strain is separated from feces of children, and belongs to Lactobacillus paracasei subspecies. The strain has the advantages of high proliferation speed and excellent acid production capacity, has the capacities for secreting extracellular polysaccharides and resisting bile salt and gastric acid, is capable of adjusting immunoreaction and inhibiting allergy and inflammation, and is very suitable for preparing food, health-care products, medicines, food replenishers and other products.

Description

technical field [0001] The invention relates to the field of microbes, in particular to a kind of Lactobacillus paracasei and its application. Background technique [0002] Currently, immune symptoms such as allergy, asthma, chronic rhinitis, atopic dermatitis or inflammatory symptoms are becoming more and more popular in developing or developed countries. The most commonly used treatment method is oral or smeared steroids, but its disadvantage is that it is prone to side effects such as making patients fat or increasing the infection rate, and even the risk of death. Many research groups are developing safer ways to relieve or prevent allergic and immune diseases with as few side effects as possible. [0003] It is generally known that Lactobacillus (Lactobacillus spp.) is a group of microorganisms that live in the body and benefit the health of the host. Its role in maintaining human health and regulating immune function has been widely recognized. Specific strains of th...

Claims

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Application Information

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IPC IPC(8): C12N1/20A61K35/747A23L1/29A61P37/02A61P37/08A61P29/00
Inventor 洪维鍊杨政华陈俊江曹永梅蔡英杰
Owner I LAN FOODS IND
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