Lactobacillus casei strain and probiotic composition for lowering blood uric acid and application thereof

A technology of cheese milk and blood uric acid, applied in the field of Lactobacillus casei strains and probiotic compositions, can solve the problems of unanalyzed products, unspecified initial concentrations of inosine and guanosine, etc.

Active Publication Date: 2018-09-04
JIAXING INNOCUL PROBIOTICS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the initial concentrations of added inosine and guanosine were not clearly stated, and whether the decomposed products were free purine bases was not analyzed.

Method used

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  • Lactobacillus casei strain and probiotic composition for lowering blood uric acid and application thereof
  • Lactobacillus casei strain and probiotic composition for lowering blood uric acid and application thereof
  • Lactobacillus casei strain and probiotic composition for lowering blood uric acid and application thereof

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preparation example Construction

[0051] In the present invention, the preparation method of the bacteria powder of the Lactobacillus casei strain ZM15, the bacteria powder of the Lactobacillus rhamnosus strain ZM18, the bacteria powder of the Lactobacillus reuteri strain ZM122 or the bacteria powder of the Lactobacillus fermentum strain ZM05 preferably comprises Follow the steps below:

[0052] 1) Inoculate the Lactobacillus casei strain ZM15, Lactobacillus rhamnosus strain ZM18, Lactobacillus reuteri strain ZM122 or Lactobacillus fermentum strain ZM05 in MRS culture solution or improved MRS culture solution at 36-38°C Ferment for 12 to 36 hours to obtain the fermentation liquid of Lactobacillus casei strain ZM15, the fermentation liquid of Lactobacillus rhamnosus strain ZM18, the fermentation liquid of Lactobacillus reuteri strain ZM122 or the fermentation liquid of Lactobacillus fermentum strain ZM05;

[0053] The improved MRS culture medium is based on the MRS culture medium, and contains cysteine ​​hydroc...

Embodiment 1

[0063] Lactobacillus acidophilus ZM23, whose preservation number in China General Microorganism Culture Collection and Management Center is CGMCC NO.13973; Lactobacillus helveticus ZM83, whose preservation number in China General Microorganism Culture Collection and Management Center is CGMCC NO.13974 ; Lactobacillus paracasei ZM79, its preservation number in China General Microorganism Culture Collection Management Center is CGMCC NO.13977; Lactobacillus salivarius ZM06, its preservation number in China General Microorganism Culture Collection Management Center is CGMCC NO.13978; Lactobacillus casei ZM15, its preservation number in China General Microorganism Culture Collection Management Center is CGMCC NO.13980; Lactobacillus rhamnosus ZM18, its preservation number is CGMCC NO.14031; Lactobacillus plantarum ZM529, its preservation number is CGMCC NO.14081; Lactobacillus reuteri ZM122, its preservation number is CGMCC NO.14034; Lactobacillus delbrueckii subsp. bulgaricus ZM81...

Embodiment 2

[0074] Lactobacillus casei strain ZM15, Lactobacillus rhamnosus strain ZM18, Lactobacillus reuteri strain ZM122 and Lactobacillus fermentum strain ZM05 were respectively inoculated in MRS culture medium and fermented at 37°C for 24 hours to obtain Lactobacillus casei strain ZM15 fermentation Fermentation liquid, Lactobacillus rhamnosus strain ZM18 fermentation liquid, Lactobacillus reuteri strain ZM122 fermentation liquid and Lactobacillus fermentum strain ZM05 fermentation liquid; the obtained Lactobacillus casei strain ZM15 fermentation liquid, Lactobacillus rhamnosus strain ZM18 , Lactobacillus reuteri strain ZM122 fermented liquid and Lactobacillus fermentum strain ZM05 fermented liquid are centrifuged 75min with 10000r / min respectively, collect sediment, obtain respectively Lactobacillus casei strain ZM15 smear, Lactobacillus rhamnosus strain ZM18 smear, Lactobacillus reuteri strain ZM122 sludge and Lactobacillus fermentum strain ZM05 sludge; the obtained Lactobacillus casei...

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Abstract

The invention provides a lactobacillus casei strain and a probiotic composition for lowering blood uric acid and application thereof, and belongs to the technical field of food medicines. The lactobacillus casei strain ZM15 for lowering the blood uric acid has the collection number of CGMCC No.13980. The lactobacillus casei strain ZM15 has the rates of degrading adenylic acid, guanylic acid, adenosine and guanosine as high as 100%; a degraded product does not contain uric acid and allantoin; in addition, the degraded product has a low purine base proportion of only 0.10%, so that the product can be prevented from being further decomposed into the uric acid, and the human blood uric acid content can be effectively reduced. The probiotic composition provided by the invention is obtained by compounding four strains of ZM15, ZM18, ZM122 and ZM05; through mutual coordination of the four strains, the blood uric acid lowering effect of the probiotic composition is significantly better than that during independent application of ZM15, ZM18, ZM122 and ZM05 strains, so that the blood uric acid lowering effect can be further improved.

Description

technical field [0001] The invention belongs to the technical field of food and medicine, and in particular relates to a Lactobacillus casei strain for reducing blood uric acid, a probiotic composition and application thereof. Background technique [0002] Hyperuricemia is a clinical syndrome in which the blood uric acid content in the human body is significantly higher than the normal level. Not only may it develop into gout, but it is also closely related to the occurrence of diseases such as arteriosclerosis, hypertension, obesity, and insulin resistance. It has gradually developed into a threat Metabolic Diseases in Human Health. Uric acid in the human body is constantly produced and excreted, and usually maintains a certain concentration in the blood. The normal blood uric acid concentration of men is less than 420 μmol / L, and that of women is less than 357 μmol / L. The concentration of uric acid in human blood depends on the amount of uric acid produced and excreted. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L33/135A61K35/747A61P19/06C12R1/245
CPCA61P19/06A23L33/135C12N1/20A61K2035/115A23V2002/00C12R2001/245C12N1/205A23V2400/125A23V2400/143A23V2400/173A23V2400/175A23V2200/30
Inventor 不公告发明人
Owner JIAXING INNOCUL PROBIOTICS CO LTD
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