A strain of Lactobacillus rhamnosus that can reduce blood uric acid

Abstract

The present invention relates to the field of microorganisms, and discloses a strain of Lactobacillus rhamnosus that can reduce blood uric acid, which is named: 1155, and was preserved in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on January 4, 2016. The microbial preservation number is CGMCC NO.11955; the address of the preservation unit is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the microbial classification is named Lactobacillus rhamnosus . The bacterial strain of the invention can effectively reduce the content of blood uric acid. In addition to reducing the intake of exogenous purine substances, it can also promote the excretion of uric acid in the body from the intestines, and more effectively control the body's blood uric acid level.

Description

technical field

[0001] The invention relates to the field of microorganisms, in particular to a strain of Lactobacillus rhamnosus capable of reducing blood uric acid. Background technique

[0002] Hyperuricemia is a metabolic disease caused by purine metabolism disorders, and its main feature is that the uric acid in the circulating blood is higher than the normal level for a long time. The number of patients with hyperuricemia in my country has reached 170 million, of which more than 80 million patients with gout, and are increasing rapidly at an annual growth rate of 9.7%. Long-term high uric acid levels will have a series of adverse consequences on blood vessels, heart, and kidneys, and increase the risk of cardiovascular and cerebrovascular diseases, hypertension, diabetes, and kidney diseases.

[0003] Although the drugs for treating hyperuricemia have obvious curative effects, most of them have side effects of varying degrees, such as severe allergic reactions, gastro...

Examples

Embodiment

[0024] A strain of Lactobacillus rhamnosus that can reduce blood uric acid was screened by the inventor from traditional yogurt collected in the Inner Mongolia Autonomous Region of my country in the previous work. It was identified as Lactobacillus rhamnosus and named as 1155 strain. It was preserved in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on January 4, 2016, and the microorganism preservation number is CGMCC NO.11955. The biological properties of the strain are as follows:

[0025] Morphological characteristics: In MRS agar medium, the growth form is milky white colony, opaque, round, smooth and moist surface, neat edges, and raised in the center. Gram staining was typically positive, and under the microscope the cells were short rod-shaped, without flagella, spore-forming, and motionless.

[0026] Culture characteristics: The optimum growth temperature is 37°C, facultatively anaerobic, and grown in...

technical field

[0001] The invention relates to the field of microorganisms, in particular to a strain of Lactobacillus rhamnosus capable of reducing blood uric acid. Background technique

[0002] Hyperuricemia is a metabolic disease caused by purine metabolism disorders, and its main feature is that the uric acid in the circulating blood is higher than the normal level for a long time. The number of patients with hyperuricemia in my country has reached 170 million, of which more than 80 million patients with gout, and are increasing rapidly at an annual growth rate of 9.7%. Long-term high uric acid levels will have a series of adverse consequences on blood vessels, heart, and kidneys, and increase the risk of cardiovascular and cerebrovascular diseases, hypertension, diabetes, and kidney diseases.

[0003] Although the drugs for treating hyperuricemia have obvious curative effects, most of them have side effects of varying degrees, such as severe allergic reactions, gastro...

Examples

Embodiment

[0024] A strain of Lactobacillus rhamnosus that can reduce blood uric acid was screened by the inventor from traditional yogurt collected in the Inner Mongolia Autonomous Region of my country in the previous work. It was identified as Lactobacillus rhamnosus and named as 1155 strain. It was preserved in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on January 4, 2016, and the microorganism preservation number is CGMCC NO.11955. The biological properties of the strain are as follows:

[0025] Morphological characteristics: In MRS agar medium, the growth form is milky white colony, opaque, round, smooth and moist surface, neat edges, and raised in the center. Gram staining was typically positive, and under the microscope the cells were short rod-shaped, without flagella, spore-forming, and motionless.

[0026] Culture characteristics: The optimum growth temperature is 37°C, facultatively anaerobic, and grown in...

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