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Lactobacillus fermentum suo strain capable of preventing gastrohelcoma and health-care application thereof

A technology for fermenting Lactobacillus and fermented milk is applied in the field of microorganisms to achieve the effects of reducing the area of ​​gastric ulcers, reducing the degree of gastric ulcers and inhibiting gastric ulcers

Inactive Publication Date: 2015-12-16
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 suo strain capable of preventing gastrohelcoma and health-care application thereof
  • Lactobacillus fermentum suo strain capable of preventing gastrohelcoma and health-care application thereof
  • Lactobacillus fermentum suo strain capable of preventing gastrohelcoma and health-care application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Isolation, purification and preliminary identification of Lactobacillus fermentumsuo. This embodiment is carried out according to the following steps:

[0048] (1) Separation and purification of Lactobacillus fermentumsuo.

[0049] 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.

[0050] 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 continuous activation for 2 ge...

Embodiment 2

[0056] Example 2: In vitro screening of Lactobacillus fermentumsuo.

[0057] (1) Screening of probiotics resistant to pH 3.0 artificial gastric juice.

[0058] 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. 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. The number of v...

Embodiment 3

[0072] Example 3: Experiment of gastric ulcer induced in Kunming mice.

[0073] 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 fermentumsuo 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. The mice in Lactobacillusbulgaricus group and Lactobacillusfermentumsuo group were pressed 1.0×10 per day 9 CFU / kg gavage 0.2mL ...

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Abstract

The invention discloses a Lactobacillus fermentum suo strain capable of preventing gastrohelcoma and a health-care application thereof. The collection number of the strain is CCTCC NO:M2013511. The strain has high acid resistance, and the survival rate in the simulated gastric fluid with the pH value of 3.0 after 3 hours is up to 92.46+ / -4.06%; the strain can slowly grow in a bile salt with the concentration of 1.0%, and the growth efficiency reaches 17.36+ / -1.19% of the bile-salt-free culture; the hydrophobicity of the Lactobacillus fermentum suo cells is up to 68.44+ / -2.48%; and the strain can normally grow in the human intestinal tract. The Lactobacillus fermentum suo is capable of reducing the gastrohelcoma area, lowering the gastrohelcoma degree, lowering the motilin (MOT) and substance-P (SP) to different degrees, increasing the somatostatin (SS) and vasoactive intestinal peptide (VIP) and lowering the tumor necrosis factor-alpha (TNF-alpha), leucocyte interleukin-6 (IL-6), leucocyte interleukin-12 (IL-12) and interferon-gamma (IFN-gamma), has favorable gastrohelcoma inhibitubg function, and achieves the effects approximate to the drug omeprazole.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a Lactobacillus fermentumsuo capable of preventing gastric ulcer and its application. 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 fu...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/127C12R1/225
Inventor 李键索化夷骞宇赵欣兰道亮陈炼红刘珊春
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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