Pediococcus acidilactici derived from wolfberry enzyme and having uric acid reducing effect and application of pediococcus acidilactici

A technology of Pediococcus lactis and Lycium barbarum enzymes, applied in the field of microorganisms, can solve problems such as patent publications that have not yet been found, and achieve obvious effects of reducing uric acid, reducing uric acid, and broad application prospects
CN113174341AActive Publication Date: 2021-07-27TIANJIN UNIV OF SCI & TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TIANJIN UNIV OF SCI & TECH
Publication Date
2021-07-27

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Abstract

The invention relates to a pediococcus acidilactici GQ01 derived from wolfberry enzyme and having uric acid reducing effect, the name of the pediococcus acidilactici is GQ01, the classification name of the pediococcus acidilactici is pediococcus acidilactici, the preservation number of the pediococcus acidilactici is CGMCC No.21609, the preservation date of the pediococcus acidilactici is January 13, 2021, and the preservation unit of the pediococcus acidilactici is China General Microbiological Culture Collection Center, which is located at Institute of Biology, Chinese Academy of Sciences, No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing. The pediococcus acidilactici GQ01 disclosed by the invention is derived from the natural wolfberry enzyme, enriches the microbial composition in the fermented food, and has positive significance in promoting the development and industrial production of the fermented food such as the enzyme and the like. The pediococcus acidilactici GQ01 has better acid resistance and cholate resistance, has an obvious uric acid reducing effect, and can relieve side reactions such as inflammation caused by hyperuricemia.
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Description

technical field

[0001] The invention belongs to the technical field of microbes, in particular to Pediococcus lactis with uric acid-lowering effect derived from Lycium barbarum enzyme and application thereof. Background technique

[0002] In recent years, due to the rapid improvement of my country's social and economic level, the public's living standards and eating patterns have also changed accordingly. The public's intake of seafood, meat, and beer and other high-purine foods has continued to increase, leading to the onset of hyperuricemia The rate is increasing year by year. Hyperuricemia is a metabolic disease caused by excessive production or decreased excretion of uric acid due to purine metabolic disorders. When blood uric acid exceeds the saturation concentration, urate crystals can be deposited directly in joints, cartilage, ureters, etc. , thus causing the aseptic inflammatory reaction of the local tissues of the human body, and then causing gout. Studies have sh...

Claims

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