Lactobacillus rhamnosus CCFM1060, fermented food and preparation method of bacterial agent

A technology of Lactobacillus rhamnosus and fermented food, applied in the direction of bacteria, lactobacillus, biochemical equipment and methods used in food preparation, can solve problems such as imperfect pathological mechanism, and achieve improvement of liver tissue damage and lipid Metabolic disorders and improving insulin resistance

Pending Publication Date: 2019-11-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its imperfect pathological mechanism, there are no drugs specifically for NAFLD on the market. The treatment can only be improved from diet and lifestyle, and at the same time supplemented with drugs that lower blood lipids or blood sugar to achieve better results

Method used

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  • Lactobacillus rhamnosus CCFM1060, fermented food and preparation method of bacterial agent
  • Lactobacillus rhamnosus CCFM1060, fermented food and preparation method of bacterial agent
  • Lactobacillus rhamnosus CCFM1060, fermented food and preparation method of bacterial agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Example 1: Lactobacillus rhamnosus CCFM1060 has good tolerance to simulated gastrointestinal fluid

[0092] The cryopreserved Lactobacillus rhamnosus CCFM1060 was inoculated in mMRS medium (MRS medium + 0.05% cysteine ​​hydrochloride), cultured anaerobically at 37°C for 48 hours, and subcultured in mMRS medium for 2~ After 3 times, take 1 mL of the culture solution of Lactobacillus rhamnosus CCFM1060, mix it with 9.0 mL of pH 2.5 artificial simulated gastric juice (mMRS medium containing 1% pepsin, pH=2.5), and culture it anaerobically at 37°C. Samples were taken at 0h, 0.5h, 1h, and 2h, and the mMRS agar medium was used to pour culture to count plate colonies, determine the number of viable bacteria and calculate their survival rate.

[0093]The survival rate is the ratio of the logarithmic value of the number of viable bacteria at the time of sampling to the logarithmic value of the number of viable bacteria at the 0th hour in the culture solution, expressed in %. Ta...

Embodiment 2

[0098] Example 2: Regulatory effect of Lactobacillus rhamnosus CCFM1060 on intestinal flora of NAFLD mice

[0099] Take 48 healthy male C57BL / 6J mice weighing 16-20g, adapt to the environment for 1 week, and randomly divide them into 6 groups: blank control group (NC), model control group (M), rosiglitazone control group (RC) , simvastatin control group (SC), Lactobacillus rhamnosus CCFM1060 intervention group (CCFM1060), Lactobacillus rhamnosus L10 intervention group (LC), each group contained 8 mice, and the intragastric strain consisted of 3% sucrose The solution was resuspended. The grouping and treatment methods of experimental animals are shown in Table 3:

[0100] Table 3 Grouping of experimental animals

[0101]

[0102]

[0103] At the end of the experiment, the fresh feces of the mice were collected and frozen at -80°C, the metagenome in the feces was extracted, and the structure of the intestinal flora was analyzed using a next-generation sequencer. At the ...

Embodiment 3

[0106] Embodiment 3: Lactobacillus rhamnosus CCFM1060 significantly reduces the level of serum total cholesterol (TC) in NAFLD mice

[0107] C57BL / 6J mice grouping, modeling and treatment methods were the same as in Example 2.

[0108] Experimental results such as image 3 shown. The serum total cholesterol content of the mice in the model group was significantly increased, and intragastric administration of Lactobacillus rhamnosus CCFM1060 significantly reduced the TC level of the model mice and was close to that of the blank control group. Its ability to reduce serum TC in mice was similar to that of the simvastatin drug group.

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Abstract

The invention discloses lactobacillus rhamnosus CCFM1060, a fermented food and a preparation method of a bacterial agent; increase of the abundance of Proteus induced by high lipid and high cholesterol diet is significantly reduced, and the occurrence of diseases such as urinary tract blockage, intestinal bacterial migration and enteritis is reduced; the lipid metabolism disorder of NAFLD patientsis significantly improved; insulin resistance of NAFLD mice is significantly improved; increase of glutamic-pyruvic transaminase and glutamic-oxalacetic transaminase in serum can be re-adjusted; theconcentration of low-density lipoprotein cholesterol is significantly reduced, and the risk of cardiovascular disease is reduced; the level of SOD in liver of NAFLD patients can be significantly improved; the inflammation of liver can be significantly improved; the damage of liver tissues of the NAFLD patients can be significantly improved; the expression of an Nrf2 gene in fatty liver cells can be significantly improved; the ability to absorb perfluorooctanoic acid in vitro is strong.

Description

technical field [0001] The invention belongs to the technical field of functional microorganisms, and in particular relates to Lactobacillus rhamnosus CCFM1060, its fermented food and a method for preparing bacterial agents. Background technique [0002] In recent years, the development of the economy has led to changes in the lifestyle of the Chinese people, a decrease in activity, a significant increase in the proportion of obesity, and a substantial increase in the prevalence of diabetes and metabolic syndrome (Metabolic Syndrome). According to the International Diabetes Federation (IDF), in 2017, 425 million people over the age of 19 suffered from diabetes worldwide. If this trend continues, the number of diabetic patients will reach 693 million in about 30 years. Therefore, controlling diabetes has become an urgent matter. [0003] Type 2 diabetes is characterized by elevated fasting blood glucose, decreased high-density lipoprotein cholesterol, elevated triglycerides,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123A23L11/00A23L19/00A23L29/00C12R1/225
CPCC12N1/20A23L29/065A23C9/1234A23L19/00A23L11/50C12R2001/225C12N1/205A23V2400/175
Inventor 王刚陈卫焦婷赵建新张灏
Owner JIANGNAN UNIV
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