Lactobacillus fermentum strain suo capable of preventing gastric ulcers and application of lactobacillus fermentum strain suo

A technology for fermenting Lactobacillus and fermented milk, applied in the field of microorganisms

Active Publication Date: 2015-12-09
江苏新申奥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these patents or patent applications do not fully relate to microorganisms with properties such as gastric ulcer prevention

Method used

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  • Lactobacillus fermentum strain suo capable of preventing gastric ulcers and application of lactobacillus fermentum strain suo
  • Lactobacillus fermentum strain suo capable of preventing gastric ulcers and application of lactobacillus fermentum strain suo
  • Lactobacillus fermentum strain suo capable of preventing gastric ulcers and application of lactobacillus fermentum strain suo

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Isolation, purification and preliminary identification of Lactobacillus fermentum strainsuo.

[0048] This embodiment is carried out according to the following steps:

[0049] (1) Separation and purification of Lactobacillus fermentum strainsuo.

[0050] Draw 500 μL of traditional fermented yak yoghurt sample and add it to 5 mL sterilized physiological saline to make a uniform dilution of 1:10 by aseptic operation, and continue to make a certain proportion of dilution. Select the appropriate gradient diluent, draw 100 μL each into the MRS solid plate medium with a sterile pipette tip, and incubate at 30°C for 48-72 hours, observe and record the colony morphology as follows: figure 1 shown.

[0051] Use an inoculation loop (or a sterilized toothpick) to pick different colonies from the surface and interior of the plate and inoculate them in the MRS liquid medium, and culture them on a shaker at 30°C and 300r / min for 24-48h; repeat the above steps for continu...

Embodiment 2

[0057] Example 2: In vitro screening of Lactobacillus fermentum strainsuo.

[0058] (1) Screening of probiotics resistant to pH 3.0 artificial gastric juice.

[0059] Preparation of artificial gastric juice: Dissolve sodium chloride (0.2g / 100mL) and pepsin (0.35g / 100mL) and adjust the pH value to 3.0 with 1mol / L hydrochloric acid, then use a vacuum pump to filter and sterilize in a sterile operating table Backup.

[0060] Determination of the tolerance of probiotics to artificial gastric juice: take 5mL of the activated strain culture solution, pour it into a sterilized 10mL centrifuge tube in a sterile operating table, collect the bacteria by centrifugation at 3000r / min for 10min, add 5mL of sterilized Mix normal saline to make bacterial suspension, mix 1mL bacterial suspension with 9mL pH3.0 artificial gastric juice, shake well, place in a constant temperature shaker (37°C, 300r / min), and take samples at 0h and 3h respectively , with MRS agar medium poured 37 ° C for 48h. ...

Embodiment 3

[0074] Example 3: Experiment of gastric ulcer induced in Kunming mice.

[0075] Feed 50 SPF-grade Kunming mice, male, weighing 20-25g, and after a week of adaptation with basic feed, the mice were randomly divided into 5 groups according to body weight, namely: normal group, gastric ulcer control group, and omeprazole group (positive control group), Lactobacillus bulgaricus group and Lactobacillus fermentum strainsuo group, 10 animals in each group. The relative humidity is (50±10)%, the room temperature is kept at (24±2)°C, and the light and dark are rotated for 12 hours (8:00~20:00 lighting). During the experiment, the mice in the normal group and the gastric ulcer control group were fed with 0.2 mL of normal saline every day, and the mice in the omeprazole group (positive control group) were fed with 0.2 mL of omeprazole dilution every day at 30 mg / kg. Lactobacillusbulgaricus group and Lactobacillusfermentumstrainsuo group mice were fed 1.0×10 per day 9 CFU / kg gavage 0.2m...

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Abstract

The invention discloses lactobacillus fermentum strain suo capable of preventing gastric ulcers and application of the lactobacillus fermentum strain suo. A bacterial strain of which the preservation number CCTCC NO is M2013511 has strong acid resistance, and the survival rate in artificial gastric juice of which the pH value is 3.0 for three hours reaches 92.46 plus or minus 4.06%, and the bacterial strain can slowly grow in cholate of which the concentration is 1.0%, and the growth efficiency reaches 17.36 plus or minus 1.19% of cholate-free cultivation; the hydrophobicity of lactobacillus fermentum strain suo cells also reaches 68.44 plus or minus 2.48%, and the lactobacillus fermentum strain suo cells can normally grow in human intestines. By adopting the lactobacillus fermentum strain suo, the areas and degrees of the gastric ulcers can be reduced; motilin (MOT) and P substances (SP) are reduced by different degrees; somatostatin (SS) and vasoactive intestinal peptides (VIP) are increased, and tumor necrosis factors-alpha (TNF-alpha), interleukin-6 (IL-6), interleukin-12 (IL-12) and interferon-gamma (IFN-gamma) can be lowered; the lactobacillus fermentum strain suo has a good gastric ulcer inhibiting effect, and the effect similar to omeprazole is achieved.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a Lactobacillus fermentum strains capable of preventing gastric ulcer and its use. Background technique [0002] Lactobacillus is closely related to human life and is one of the beneficial microorganisms widely used in food fermentation, industrial lactic acid fermentation and medical care. Many of the now recognized Lactobacillus and Bifidobacterium genera have specific favorable properties and genetic traits, showing extremely strong probiotic properties. Lactobacillus can not only improve the nutritional value of food, improve the flavor of food, prolong the storage time, but also improve the functional properties of food. It can improve the digestibility and biological value of food and promote digestion and absorption by decomposing protein, sugar and synthesizing vitamins in food. It can also reduce the content of cholesterol in the human body, enhance immune funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123A23C9/16C12R1/225
Inventor 索化夷李键骞宇赵欣陈炼红兰道亮刘珊春
Owner 江苏新申奥生物科技有限公司
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