Lactobacillus rhamnosus fmb14 capable of preventing or relieving hyperuricemia and application of lactobacillus rhamnosus fmb14
A technology of Lactobacillus rhamnosus and hyperuricemia, which is applied in the field of food microorganisms, can solve problems such as liver function damage, leukocyte and thrombocytopenia, reduce the increase of serum uric acid content, regulate intestinal flora disorder, and prepare handy effect
Active Publication Date: 2022-06-03
NANJING AGRICULTURAL UNIVERSITY +1
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Problems solved by technology
Clinically, interventional treatment is often only performed after the occurrence of gout or acute arthritis. At present, febuxostat and benzbromarone are mostly used for drug treatment, mainly relying on inhibiti
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[0029] The present invention is further elaborated through specific embodiments and in conjunction with the accompanying drawings:
[0030] 1. Isolation and screening of Lactobacillus rhamnosus fmb14
[0031] The strains were isolated from samples of traditional fermented milk in Zhangye City, Gansu Province. After the sample is collected, it is transported to the laboratory at low temperature and transferred to a sterilized mortar for grinding, diluted with sterile water to make a 10ml sample solution, and then again with sterile water according to 10 -5 -10 -7 After dilution, 100 μl were taken and spread on the modified MRS solid medium, and cultured at 37°C for 24h. Pick a single colony on the plate, inoculate the single colony in the modified MRS liquid medium, and let it stand at 37 °C for 24 hours, and use the streaking method to repeatedly streak the cultured bacterial liquid on the modified MRS solid plate. Purification was repeated 3 times. After three generations...
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The invention discloses lactobacillus rhamnosus fmb14 capable of preventing or relieving hyperuricemia and application, and belongs to the field of food microorganisms. The survival rate of the lactobacillus rhamnosus fmb14 screened from self-made yogurt of farmhouses in Zhang City of Gansu Province in a simulated gastrointestinal tract environment reaches 58.0%, and the adhesion rate to intestinal cells is 50.0%. The degradation rate of the lactobacillus rhamnosus fmb14 on inosine in vitro reaches 36.4 percent. By intragastric administration of the lactobacillus rhamnosus fmb14 suspension, increase of the uric acid level of a mouse caused by high inosine diet can be remarkably improved, the serum uric acid level of a hyperuricemia model mouse is reduced from 179.1 mu mol/L to 113.2 mu mol/L, meanwhile, the degree of inflammation of the whole body of the mouse is reduced, and intestinal flora disorder caused by hyperuricemia is repaired. The lactobacillus rhamnosus fmb14 disclosed by the invention can be used for preparing medicines or functional foods for preventing or relieving hyperuricemia and related symptoms thereof, and has a very wide application prospect.
Description
1. Technical field [0001] The invention relates to Lactobacillus rhamnosus fmb14 capable of preventing or relieving hyperuricemia and application thereof, and belongs to the field of food microorganisms. 2. Background technology [0002] Over the past 20 years, people's lifestyles have changed dramatically, and the increase in substance levels has increased the incidence of some metabolic syndrome diseases and changed people's health. Hyperuricemia is a metabolic disease caused by both endogenous and exogenous factors. Hyperuricemia is the main factor in the development of gout, and in addition, it can also cause hypertension, acute and chronic kidney disease, Obesity, fatty liver and diabetes etc. At present, there are more than 10 million cases of gout in the world, and hyperuricemia is often ignored as a huge health hazard due to asymptomatic early stage. Clinically, interventional treatment is often only performed after gout or acute arthritis occurs. Currently, febuxo...
Claims
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Patent Timeline
Login to View More IPC IPC(8): C12N1/20A61K35/747A61P19/06A61P29/00A61P1/00C12R1/225
CPCA61K35/747A61P19/06A61P29/00A61P1/00Y02A50/30
Inventor 陆兆新赵洪源吕凤霞别小妹赵海珍
Owner NANJING AGRICULTURAL UNIVERSITY