A strain of Lactobacillus rhamnosus m9 isolated from breast milk and its application

A technology of Lactobacillus rhamnosus and breast milk, applied in the direction of Lactobacillus, application, and the function of food ingredients, etc., can solve problems such as lack of concentration, difficulty in adjusting and curing, and difficulty in balancing the state

Active Publication Date: 2021-07-06
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, due to the widespread use of refrigerators, some families have stored a large amount of meat and vegetables. Long-term storage will cause food deterioration, causing intestinal flora imbalance after eating, causing vomiting, diarrhea, and some people have inattention and even Unconcious
[0004] Once the balance of intestinal flora is disrupted, it is difficult to restore the original balance, making it difficult to adjust and cure intestinal flora imbalance

Method used

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  • A strain of Lactobacillus rhamnosus m9 isolated from breast milk and its application
  • A strain of Lactobacillus rhamnosus m9 isolated from breast milk and its application
  • A strain of Lactobacillus rhamnosus m9 isolated from breast milk and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 strain probiotic properties

[0035] Acid resistance, bile salt resistance and adhesion are the primary criteria for screening probiotics, because after probiotics are ingested into the human body, the ability to survive in the intestinal tract is directly related to whether the probiotics can play a role in promoting health, so probiotics Acid resistance, bile salt resistance and adhesive properties are important indicators of probiotics as functional dietary factors.

[0036] (1) Preparation of strains for test bacterial solution

[0037] The bacterial cells at the end of the culture period of the continuous subculture were collected by centrifugation (2500×g, 7min), washed with PBS (pH=7.2, 0.8% NaCl, 0.02% KH 2 PO 4 , 0.115% Na 2 HPO 4 , W / V, PBS the same below) after washing twice, the bacteria were suspended in 10mL PBS, and then diluted with sterilized PBS to an appropriate multiple, the total number of colonies was counted by MRS agar medium plat...

Embodiment 2

[0069] Example 2 Application of Lactobacillus rhamnosus M9 in fermented soybean milk

[0070] Soy milk is rich in protein, dietary fiber, minerals, vitamins, and a large amount of linoleic acid and linolenic acid necessary for human body. Fermented soy milk is an important part of soy products. It is a plant-based fermented food fermented by inoculating lactic acid bacteria on the basis of soy milk. Fermented by lactic acid bacteria, fermented soybean milk can improve lipid metabolism without causing obesity; fermented soybean protein is easier to digest and absorb, and can improve immunity and effectively reduce total cholesterol in serum; decomposed soybean oligosaccharides It can promote the proliferation of probiotics and maintain intestinal health.

[0071] However, fermented soymilk currently has problems such as poor strain adaptability, poor tissue state, poor fermented flavor and beany smell. Adding Lactobacillus rhamnosus M9 to fermented soymilk can improve the f...

Embodiment 3

[0076] Example 3 Application of Lactobacillus rhamnosus M9 in fermented barley beverage

[0077] At present, the probiotics used for the fermentation of cereal beverages are mainly lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bifidosum.

[0078] In this example, a combination of Lactobacillus rhamnosus M9 (Lactobacillus rhamnosus M9) and Streptococcus thermophilus S10 was used to ferment barley beverages to prepare barley drinks, and Streptococcus thermophilus S10 was used to ferment barley drinks to prepare barley drinks as a control group.

[0079] Specific experimental method: wash and soak the barley overnight, add water at a ratio of 1:10, boil at 90°C for 2 hours, add high-temperature-resistant amylase for hydrolysis, cool to 65°C after hydrolysis, add 6wt% white sugar, After mixing evenly, homogenize under the condition of 30Mpa, then sterilize at 95°C for 10 minutes, and inoculate and f...

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PUM

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Abstract

The application provides a strain of Lactobacillus rhamnosus M9 (Lactobacillus rhamnosus M9) isolated from breast milk, its microorganism preservation number is CGMCC No.16002, said Lactobacillus rhamnosus M9 has excellent gastrointestinal bile salt tolerance, has the basic conditions as a probiotic; and has the probiotic characteristics of enhancing immune resistance, improving the diversity of intestinal flora, and increasing the stability of intestinal flora; the Lactobacillus rhamnosus M9 ( Lactobacillus rhamnosus M9) can be added as probiotics to various common foods and health products.

Description

technical field [0001] The present application relates to Lactobacillus rhamnosus, in particular to a strain of Lactobacillus rhamnosus isolated from breast milk and its application. Background technique [0002] The gastrointestinal tract of healthy people is home to a wide variety of microorganisms, which are called gut flora. The intestinal flora is combined in a certain proportion, and each bacteria restricts and depends on each other to form an ecological balance in terms of quality and quantity. Once the internal and external environment of the body changes, especially long-term use of broad-spectrum antibiotics, sensitive intestinal bacteria will be inhibited , Uninhibited bacteria take the opportunity to reproduce, causing flora imbalance, destroying its normal physiological combination, resulting in pathological combination and causing clinical symptoms, which is called intestinal flora dysbiosis. [0003] Severe diarrhea or chronic diarrhea is the main clinical ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/135A23C9/123A23L7/104A61P1/00A61P1/12C12R1/225
CPCC12N1/20A23L33/135A23C9/123A23L7/104A61P1/00A61P1/12A23V2002/00C12R2001/225C12N1/205A23V2400/175A23V2200/32
Inventor 张凌宇马晨马杰杨慧娟郭霄
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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