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Lactobacillus BB1 capable of enhancing memory ability as well as fermented food and application of lactobacillus BB1

A technology of lactobacillus and fermented food, which is applied in the field of microorganisms, can solve the problems of few types of probiotics, and achieve the effects of promoting metabolism, increasing growth, and improving long-term memory ability

Active Publication Date: 2021-07-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, it is known that the functions of probiotics are mainly to regulate intestinal function, improve host nutrient metabolism, etc., but there are very few known types of probiotics that can improve cognitive impairment
Additionally, no studies have reported that a specific probiotic improves cognitive performance in healthy individuals

Method used

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  • Lactobacillus BB1 capable of enhancing memory ability as well as fermented food and application of lactobacillus BB1
  • Lactobacillus BB1 capable of enhancing memory ability as well as fermented food and application of lactobacillus BB1
  • Lactobacillus BB1 capable of enhancing memory ability as well as fermented food and application of lactobacillus BB1

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 strain screening and identification

[0037] (1) Isolation and screening of Lactobacillus:

[0038] (l) Take the hindgut tissues of 3 healthy bumblebees and grind them into a homogenate. After gradient dilution, spread on MRS solid medium, and culture in an anaerobic environment at 37°C for 72 hours;

[0039] (2) Observe and record the colony morphology, pick and purify the colony by streaking;

[0040] (3) A single colony was picked, cultured at 37° C. for 48 hours in MRS liquid medium, and collected for strain identification.

[0041] (2) Molecular biological identification of Lactobacillus:

[0042] (l) use E.Z.N.A.Stool DNA kit (Omega Bio-tek) to extract single bacterial genome DNA;

[0043] (2) Amplify 16S rDNA with universal primers for identification of bacterial strains;

[0044] (3) Prepare 1% agarose gel, mix the PCR product with loading buffer, load the sample, run at 150V, 100mA for 20min, observe and cut the gel;

[0045] (4) Send the obtain...

Embodiment 2

[0047] Example 2 Effects of Lactobacillus BB1 on the Memory Ability of Bumblebee Individuals

[0048] Activated Lactobacillus BB1 was anaerobically cultured in MRS liquid medium at 37°C for 48 hours; Gilliamella apicola screened from the same batch was activated and inoculated in LB liquid medium at 37°C enriched with CO 2 (6%) condition and cultured for 48 hours. Centrifuge the fresh bacterial culture solution in the stationary phase, wash with PBS, and dissolve the bacterial pellet in 40% (w / w) sucrose water to make the bacterial concentration reach OD600=1.0.

[0049] The worker bees that were newly out of the house were marked every day, and they were transferred to different small wooden boxes for group feeding when they were 3 days old. There were 3 groups in total, with 15 bees in each group. Provide 40% (w / w) sucrose water daily; (2) Lactobacillus BB1 feeding group: Provide daily fresh 40% sucrose water containing Lactobacillus BB1 (OD600=1); (3) Control strain Gillia...

Embodiment 3

[0052] Example 3 Effect of Lactobacillus BB1 on the metabolism and content of glycerophospholipids in the intestine

[0053] The bumblebees of the control group and the lactobacillus BB1 feeding group in embodiment 2 are placed on dry ice to make it suffocate, and the hindgut tissue, hemolymph and brain tissue of the bumblebee are dissected and extracted. Each tissue sample was grinded with liquid nitrogen and placed in EP tubes respectively, and 80% methanol aqueous solution containing 0.1% formic acid was added. After vortexing, let stand in an ice bath for 5 minutes, centrifuge at 15,000g and 4°C for 10 minutes, take a certain amount of supernatant, and add mass spectrometry grade water to dilute until the methanol content is 53%. Centrifuge at 15,000 g at 4°C for 10 minutes in a centrifuge tube, collect the supernatant, and inject LC-MS for analysis.

[0054] The results showed that feeding Lactobacillus BB1 significantly altered metabolites in the gut, hemolymph and brai...

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Abstract

The invention discloses lactobacillus BB1 capable of enhancing memory ability as well as a fermented food and application of the lactobacillus BB1, and belongs to the technical field of microorganisms. According to the present invention, the lactobacillus BB1 can be used for preparing functional food, health care products and medicines that improve memory ability of healthy individuals and improve memory impairment, the invention further provides fermented food, the fermented food is prepared by fermenting the lactobacillus BB1, the fermented food comprises solid food, liquid food and semi-solid food, and the lactobacillus BB1 has a very wide application prospect.

Description

technical field [0001] The invention relates to memory-enhancing lactobacillus BB1, fermented food and application thereof, belonging to the technical field of microbes. Background technique [0002] Learning and memory are the basis of human cognition, and they are also the functions that individuals must possess to adapt to the social environment and survive better. Insufficient sleep, stress, old age and disease can cause the decline of learning and memory ability, and severe learning and memory impairment will not only affect the individual's life and social adaptability, but also bring heavy pressure and economic burden to the family and society. At present, the effect of educational functional products aimed at improving the learning and memory ability of infants, adolescents, adults and the elderly is very limited, especially for memory impairment caused by neurodegenerative diseases such as Alzheimer's disease, there is no effective treatment. [0003] The intestina...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L33/135A23L29/00A23L19/00A23L11/50A23C9/123A23C13/16A23C19/06A23K10/12A61K35/747A61P25/28C12R1/225
CPCC12N1/20A23L33/135A23L29/065A23L19/00A23C9/123A23C13/16A23C19/061A23K10/12A61K35/747A61P25/28A23V2002/00A23V2400/11A23V2200/322A23L11/50A23K10/18C12N1/205C12R2001/225A23V2200/3204
Inventor 赵伟齐昭阳李莉
Owner JIANGNAN UNIV
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