Lactobacillus plantarum reducing harms of frying oil and application of lactobacillus plantarum

A technology of Lactobacillus plantarum and frying oil, which is applied in the biological field, can solve problems such as body damage, and achieve the effects of improving the survival rate of yeast cells, good gastric acid resistance, bile salt resistance, and good antioxidant activity

Pending Publication Date: 2019-04-09
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the harmful compounds produced by the fat during frying still exist, and will still cause serious damage to the body after eating

Method used

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  • Lactobacillus plantarum reducing harms of frying oil and application of lactobacillus plantarum
  • Lactobacillus plantarum reducing harms of frying oil and application of lactobacillus plantarum
  • Lactobacillus plantarum reducing harms of frying oil and application of lactobacillus plantarum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Experiment on the tolerance of Lactobacillus plantarum AR501 to hydrogen peroxide

[0032] Add hydrogen peroxide with final concentrations of 0, 0.4, 0.8, 1.2, 1.5 mM to the MRS broth medium, place it in an automatic growth curve analyzer, culture at 37°C, continuously measure the absorbance at 600 nm, and observe Lactobacillus plantarum The growth trend of AR501 under different hydrogen peroxide concentrations. The result is figure 1 As shown, Lactobacillus plantarum AR501 has good hydrogen peroxide tolerance.

Embodiment 2

[0033] Example 2: Lactobacillus plantarum AR501 improves the survival rate of yeast cells in the presence of hydrogen peroxide

[0034] Yeast was cultured overnight in YPD medium on a shaker at 28°C. After culturing, the bacteria were collected by centrifugation, resuspended in sterile water and added to the prepared Lactobacillus plantarum AR501 suspension. After culturing on a shaker at 28°C for 1 hour, add the final H at a concentration of 30mmol / L 2 O 2 . After culturing on a shaker at 28°C for 1 hour, 0.1 mL of the bacterial suspension was diluted with 10 mL of sterile water, and the yeast survival rate was counted on the MEA plate. The results are shown in Table 1. Lactobacillus plantarum AR501 can significantly improve the survival rate of yeast cells in the presence of hydrogen peroxide.

[0035]

[0036] Table 1 Lactobacillus plantarum AR501 improves yeast survival rate

[0037]

Embodiment 3

[0038] Example 3: Lactobacillus plantarum AR501 alleviates excessive frying oil damage

[0039] 1. Excessive frying oil preparation

[0040] Take 10L soybean oil, heat the soybean oil (about 180°C), fry French fries, potato chips, etc. intermittently, fry for 6 hours a day, and continuously fry for 7 days to prepare excessive frying oil.

[0041] 2. Preparation of Lactobacillus plantarum AR501 bacterial suspension

[0042] Resuspend the freeze-dried Lactobacillus plantarum AR501 powder in sterile water to prepare a concentration of 3×10 9 cfu / mL bacterial suspension for use.

[0043] 3. Select 60 C57black6 mice (20g-25g) and randomly divide them into 3 groups: negative control group, excessive frying oil model group, and Lactobacillus plantarum AR501 treatment group, 20 mice in each group: negative control group Gavage with normal vegetable oil the next day, gavage with over-fried oil the other day in the over-fried oil model group, gavage bacteria suspension and over-fried oil in the ...

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PUM

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Abstract

The invention discloses a lactobacillus plantarum AR501 strain reducing harms of frying oil. The lactobacillus plantarum AR501 strain is collected in China General Microbiological Culture Collection Center (CGMCC) with a collection number of CGMCC No. 13910. The lactobacillus plantarum AR501 has excellent antioxidation activity, can reduce oxidative stress injuries and fat adhesion of a liver of amouse fed with the excessive frying oil and be used for a drug composition and fermented food for reducing the harms of the excessive frying oil and has a wide application prospect.

Description

Technical field [0001] The invention belongs to the field of biological technology, and specifically relates to a plant lactobacillus capable of relieving the harm of frying oil and its application. Background technique [0002] Edible oil is an indispensable part of daily life. Fried foods are popular due to their peculiar flavor and taste. However, during the cooking process, the over-fried fat will undergo complex chemical reactions during the frying process, such as Oxidation reaction, cracking reaction, hydrolysis reaction, polymerization reaction, etc., resulting in a large number of harmful compounds such as polar components, which have harmful effects on human health. In addition, the viscosity and peroxide value of frying oil will increase with the extension of frying time. [0003] Animal experiments show that after feeding rats with excessive frying oil for 6 weeks, the toxic substances produced by excessive frying oil cause damage to the body, affect liver function, af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A61K35/747A61P39/06A61P3/00C12R1/25
CPCA61P3/00A61P39/06C12N1/20A61K2035/115C12R2001/25C12N1/205
Inventor 夏永军艾连中林祥娜王光强熊智强张汇
Owner UNIV OF SHANGHAI FOR SCI & TECH
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