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Lactobacillus paracasei fermented milk (powder), preparation method thereof and application of lactobacillus paracasei fermented milk (powder) in elimination of intestinal barrier damage

A technology for fermenting dairy products, Lactobacillus, applied in the direction of bacteria, Lactobacillus, application, etc. used in food preparation, can solve problems such as hazards

Active Publication Date: 2021-09-17
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, consumers do not know that in addition to the delicious experience these foods bring to them, long-term and excessive consumption of such foods may also be accompanied by various potential hazards

Method used

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  • Lactobacillus paracasei fermented milk (powder), preparation method thereof and application of lactobacillus paracasei fermented milk (powder) in elimination of intestinal barrier damage
  • Lactobacillus paracasei fermented milk (powder), preparation method thereof and application of lactobacillus paracasei fermented milk (powder) in elimination of intestinal barrier damage
  • Lactobacillus paracasei fermented milk (powder), preparation method thereof and application of lactobacillus paracasei fermented milk (powder) in elimination of intestinal barrier damage

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Experimental program
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Effect test

preparation example Construction

[0027] The fourth aspect of the present invention provides a method for preparing a lactobacillus paracasei fermented milk product, the preparation method comprising: fermenting the skim milk inoculated with the Lactobacillus paracasei provided by the first aspect of the present invention. Those skilled in the art can choose an appropriate method to ferment the skim milk inoculated with the Lactobacillus paracasei provided by the first aspect of the present invention.

[0028] In the above preparation method, it may also include: drying the fermentation product obtained from fermentation. The fermented product or fermented milk product obtained by fermentation can usually be fermented milk, and after further drying, fermented milk powder can be provided. Appropriate methods for drying the fermentation product should be known to those skilled in the art, for example, freeze-drying and the like can be used.

[0029] In the above preparation method, the technological parameters ...

Embodiment 1

[0035] 1. Materials and methods

[0036] (a) Preparation of seeds (fermentation strains):

[0037] Lactobacillus paracasei CGMCC NO.20045: Dissolve the freeze-dried powder of Lactobacillus paracasei CGMCC NO.20045 with a small amount of sterile distilled water, and get a ring with an inoculation loop to mark on the MRS solid medium (purchased from Merck Co., U.S. ), anaerobic culture at 37°C for 24 hours, and a single colony was picked with an inoculation loop and put into 10mL MRS liquid medium (purchased from Merck Co., the United States). Take out after 24 hours of anaerobic culture, inoculate in MRS liquid medium (purchased from Merck Co., USA) with 2% (v / v) inoculum, after 24 hours of anaerobic culture at 37°C, centrifuge the culture at 15,000rpm for 10 minutes, discard After the supernatant and the bacteria were washed twice with sterile distilled water, they were suspended with the original culture volume of sterile distilled water to obtain seeds for fermentation. The...

Embodiment 2

[0043] 1. Materials and methods:

[0044] (a) Preparation of seeds (fermentation strains):

[0045] With embodiment 1.

[0046] (b) Preparation of skim milk:

[0047] Skim milk powder with a mass percentage of 12% was mixed with distilled water, fully dissolved, sterilized at 95° C. for 20 minutes, and cooled to room temperature to obtain skim milk.

[0048] 2, the preparation of Lactobacillus paracasei fermented milk (powder)

[0049] The seeds of Lactobacillus paracasei CGMCC NO.20045 were aseptically inoculated in 12% (w / w) skim milk with an inoculation amount of 1% (v / v), and cultured anaerobically at 42°C for 18 hours to obtain fermented milk b, which could also be further processed After lyophilization, fermented milk powder B was obtained.

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Abstract

The invention relates to the field of fermented dairy products, in particular to lactobacillus paracasei fermented milk (powder), a preparation method thereof and application of the lactobacillus paracasei fermented milk (powder) in elimination of intestinal barrier damage. The invention provides a purpose of the lactobacillus paracasei CGMCC No.20045 in preparation of the fermented dairy product. The fermented dairy product is a health-care food for eliminating the intestinal barrier damage. The invention provides the lactobacillus paracasei CGMCCNO.20045, and further provides the fermented dairy product prepared from the lactobacillus paracasei CGMCCNO.20045. The provided fermented dairy product has positive eliminating and repairing effects for the intestinal barrier damage caused by high fat diet, and the specific performance of the provided fermented dairy product is that the thickness of the inner cavity of the colon is increased, and connection regularity, integrity and tightness of colon epithelial cells can be enhanced. The provided fermented dairy product has a good industrialization prospect.

Description

technical field [0001] The invention relates to the field of fermented milk products, in particular to a lactobacillus paracasei fermented milk (powder), its preparation method and its application in improving intestinal barrier damage. Background technique [0002] In recent years, with the rapid development of China's economy, people's living conditions have greatly improved, especially in terms of diet, which is becoming more and more European and American, such as fried chicken, cola and other high-calorie and high-fat foods in our It can be seen everywhere in life. However, consumers do not know that in addition to the delicious experience these foods bring to them, long-term and excessive consumption of such foods may also be accompanied by various potential hazards. A high-fat diet increases intestinal permeability by reducing the expression of genes encoding intestinal tight junction-related proteins (such as Claudin-1 and occludin), which leads to the destruction o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1234A23V2400/165
Inventor 乔祯逸刘振民游春苹王超越韩瑨
Owner BRIGHT DAIRY & FOOD CO LTD
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