Application of lactobacillus rhamnosus in preparation of product for relieving chronic gastritis

Abstract

The invention provides application of lactobacillus rhamnosus in preparation of a product for relieving chronic gastritis, and relates to the field of probiotics, the lactobacillus rhamnosus is lactobacillus rhamnosus NM-94 and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number of the lactobacillus rhamnosus NM-94 is CGMCC NO.17752. The invention further provides a preparation method of the lactobacillus rhamnosus NM-94. The probiotic lactobacillus rhamnosus NM-94 can be used for reducing the occurrence of stomach inflammations of patients with chronic gastritis; gastric mucosal lesion of chronic gastritis is relieved, and the gastric function is enhanced; meanwhile, clinical symptoms such as inappetence, epigastric discomfort and sour regurgitation of patients with chronic gastritis can be relieved or eliminated, and the effect is remarkable.

Description

Technical Field

[0001] The invention belongs to the field of probiotics, and particularly relates to an application of Lactobacillus rhamnosus in preparing a product for alleviating chronic gastritis. Background Art

[0002] Chronic gastritis is one of the digestive system diseases with a high incidence and recurrence rate in clinical practice. Risk factors include: Helicobacter pylori infection, bad living habits, long-term medication, abnormal gastric acid secretion, autoimmune diseases and genetic factors. Chronic gastritis is a precancerous disease of gastric cancer. The clinical manifestations will gradually evolve into gastric cancer as the disease progresses. The lesion process is atrophic gastritis-intestinal metaplasia-atypical hyperplasia-gastric cancer. Therefore, early diagnosis and treatment of patients with chronic gastritis are of great significance.

[0003] In recent years, probiotics have been widely used in clinical practice: probiotics can regulate the balance of intestinal microecology, compete with harmful bacteria for nutrients and adhesion sites, thereby reducing the colonization and proliferation of harmful bacteria. In addition, probiotics can promote intestinal peristalsis, regulate intestinal permeability, and participate in the body's immune regulation. Therefore, a probiotic preparation that can effectively improve chronic gastritis can be used as a very potential solution for the treatment of infectious diseases of the digestive system.

[0004] Lactobacillus rhamnosus is a common probiotic with biological characteristics such as resistance to gastric acid, bile salts, and multiple antibiotics. In vivo studies have shown that Lactobacillus rhamnosus has good adhesion and colonization capabilities in the human gastrointestinal tract. Currently, Lactobacillus rhamnosus has become one of the most widely studied probiotics. Its protective effects on the gastrointestinal tract may involve mechanisms such as enhancing intestinal barrier function, improving adhesion to the intestinal mucosa, inhibiting the adhesion of pathogens, competitively excluding pathogenic microorganisms, producing antibiotic-like substances, and regulating the body's immune system. It can be used to prevent and treat various diseases related to gastrointestinal dysbiosis.

[0005] However, current research only involves the use of Lactobacillus rhamnosus in the preparation of drugs for preventing and / or treating gastritis caused by Helicobacter pylori. For example, patent CN113832077A provides the use of Lactobacillus rhamnosus LRX-01 in the preparation of drugs for preventing and / or treating gastric ulcers, gastritis or gastric cancer caused by Helicobacter pylori infection; patent CN116875480A provides the use of Lactobacillus rhamnosus VHProbi V77 strain in the preparation of drugs for preventing or treating gastritis, gastric ulcers and other diseases caused by Helicobacter pylori. However, there are many factors causing chronic gastritis, and it is necessary to provide a Lactobacillus rhamnosus that can treat chronic gastritis caused by various factors. Summary of the invention

[0006] In order to solve the above problems, the present invention provides an application of Lactobacillus rhamnosus in preparing a product for alleviating chronic gastritis.

[0007] In one aspect, the present invention provides a Lactobacillus rhamnosus NM-94 that can be used to prepare a product for alleviating chronic gastritis.

[0008] Specifically, the Lactobacillus rhamnosus preservation number is CGMCC NO.17752.

[0009] Specifically, when preparing the product for alleviating chronic gastritis, the Lactobacillus rhamnosus is a solid bacterial preparation or a liquid bacterial preparation.

[0010] Specifically, when preparing the product for alleviating chronic gastritis, the Lactobacillus rhamnosus is in at least one form of bacteria, dead bacteria, fermentation broth, freeze-dried powder, metabolites or intracellular extracts.

[0011] Preferably, the bacterial preparation is in the form of freeze-dried powder.

[0012] In certain specific embodiments of the present invention, when detecting the effect of the rhamnosus lactobacillus in treating chronic gastritis, the content of the rhamnosus lactobacillus is not less than 1.0×10 6 CFU / g or 1.0×10 6 CFU / mL.

[0013] Specifically, the symptoms of chronic gastritis include: loss of appetite, upper abdominal discomfort, acid reflux or inflammatory response in the stomach.

[0014] Specifically, the chronic gastritis is a chronic inflammatory lesion of the gastric mucosa, and the causes include but are not limited to: Helicobacter pylori infection, bile reflux, ulcerative colitis, and chronic infection of the oral cavity and pharynx.

[0015] Specifically, the relief of chronic gastritis includes one or more of the following effects:

[0016] 1) Relieve and / or treat gastric inflammation;

[0017] 2) Relieve and / or treat gastric mucosal damage, protect gastric mucosa and enhance gastric function;

[0018] 3) Regulate gastrin, motilin and pepsinogen I / II levels;

[0019] 4) Relieve and / or treat loss of appetite, upper abdominal discomfort, and acid reflux.

[0020] In certain specific embodiments of the present invention, the Lactobacillus rhamnosus has the function of significantly alleviating or eliminating clinical symptoms such as loss of appetite, upper abdominal discomfort, acid reflux, etc., and reducing the scope of lesions.

[0021] In certain specific embodiments of the present invention, the Lactobacillus rhamnosus has the function of reducing the expression levels of inflammatory factors IL-6, TNF-α, PCT and CRP, thereby significantly reducing the occurrence of gastric inflammation in patients with chronic gastritis.

[0022] In certain specific embodiments of the present invention, the Lactobacillus rhamnosus has the function of regulating the levels of gastrin, motilin and pepsinogen I / II, thereby alleviating gastric mucosal damage in chronic gastritis, protecting the gastric mucosa and enhancing gastric function.

[0023] Specifically, the products prepared by the Lactobacillus rhamnosus NM-94 strain provided by the present invention include: food, health products and medicines.

[0024] More specifically, when the product is a food, the food includes: fermented dairy products, solid beverages, compressed candies, milk tablets, ice cream or milk powder.

[0025] More specifically, when the product is a health care product, the health care product includes: liquid health care products, granular health care products, powdered health care products, capsule health care products or tablet health care products.

[0026] More specifically, when the product is a medicine, the medicine further includes pharmaceutically acceptable excipients, and the excipients include excipients, diluents, fillers and / or absorption enhancers.

[0027] More specifically, the medicine is a tablet, granule, powder, capsule, solution, suspension or lyophilized preparation.

[0028] In certain specific embodiments of the present invention, the products include but are not limited to: probiotic powder, probiotic milk powder, probiotic protein powder, probiotic crystal balls, probiotic solid beverages, probiotic film candies, probiotic compressed candies, and fermented milk.

[0029] In certain specific embodiments of the present invention, the Lactobacillus rhamnosus culturing step comprises:

[0030] 1) Activation of bacteria;

[0031] 2) Preparation of seed solution;

[0032] 3) Inoculation and fermentation;

[0033] 4) Terminate the fermentation.

[0034] Specifically, the culture medium components used in the fermentation process of step 3) are: sucrose 21.5-25.3kg, lactose 10.0-13.6kg, soy peptone 14.2-16.9kg, yeast powder 4.7-6.4kg, yeast peptone 10.1-15.5kg, Na2HPO3 20.7-26.0kg, citric acid 0.9-2.3kg, MgSO4·7H2O 0.3-1.1kg, MnSO4·5H2O0.2-0.5kg, Tween-80 0.7-1.9kg, L-cysteine ​​hydrochloride 0.1-1.4kg, and distilled water 1000L.

[0035] In certain specific embodiments of the present invention, the culture medium components used in the fermentation process are: 24.63 kg of sucrose, 12.1 kg of lactose, 15.0 kg of soy peptone, 5.7 kg of yeast powder, 12.5 kg of yeast peptone, 22.6 kg of Na2HPO3, 1.5 kg of citric acid, 0.75 kg of MgSO4·7H2O, 0.35 kg of MnSO4·5H2O, 1.5 kg of Tween-80, 0.7 kg of L-cysteine ​​hydrochloride, and 1000 L of distilled water.

[0036] Beneficial effects of the present invention:

[0037] The probiotic Lactobacillus rhamnosus NM-94 of the present invention can reduce the occurrence of gastric inflammation in patients with chronic gastritis; reduce gastric mucosal damage in chronic gastritis and enhance gastric function; at the same time, it can reduce or eliminate clinical symptoms such as loss of appetite, upper abdominal discomfort, and acid reflux in patients with chronic gastritis. Therefore, edible probiotic Lactobacillus rhamnosus NM-94 can effectively improve the symptoms of chronic gastritis and reduce the degree of lesions, and has a good prospect in preparing products for relieving and / or treating chronic gastritis. DETAILED DESCRIPTION

[0038] The present invention will be further described in detail below in conjunction with specific examples. The following examples are not intended to limit the present invention, but are only intended to illustrate the present invention. The experimental methods used in the following examples are generally conventional, unless otherwise specified, and the materials, reagents, etc. used in the following examples are commercially available, unless otherwise specified.

[0039] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0040] Basic Example 1 A method for preparing probiotic Lactobacillus rhamnosus NM-94 powder

[0041] The microbial preservation number of the Lacticaseibacillus rhamnosus NM-94 is CGMCC NO.17752;

[0042] The preparation method of probiotic powder comprises the following steps:

[0043] 1) Activation of bacterial strains: The strain stored in -40°C was inoculated into MRS liquid culture medium sterilized at 121°C for 15 min, and aerobically cultured at 37°C for 18-24 h. The activated strains were obtained by subculturing 1-2 times.

[0044] 2) Preparation of culture medium:

[0045] The composition of the modified MRS liquid culture medium is as follows: 24.63 kg of sucrose, 12.1 kg of lactose, 15.0 kg of soy peptone, 5.7 kg of yeast powder, 12.5 kg of yeast peptone, 22.6 kg of Na2HPO3, 1.5 kg of citric acid, 0.75 kg of MgSO4·7H2O, 0.35 kg of MnSO4·5H2O, 1.5 kg of Tween-80, 0.7 kg of L-cysteine ​​hydrochloride, and 1000 L of distilled water.

[0046] The components of the improved MRS liquid culture medium were prepared in proportion, mixed evenly, adjusted to pH 6.5, and sterilized at 121°C for 15 min.

[0047] 3) Preparation of seed solution:

[0048] The activated bacteria in step 1) are inoculated into the optimized culture medium prepared in step 2), and aerobically cultured at 37° C. until the pH value reaches 4.5-4.8.

[0049] 4) Inoculation and fermentation:

[0050] The seed liquid of step 3) is inoculated into the optimized culture medium prepared in step 2) at a concentration of 1-3‰, and fermented for 18-24 hours under controlled fermentation conditions.

[0051] The fermentation conditions were controlled as follows: constant temperature culture at 30°C in the early stage of fermentation, and natural fermentation until the pH reached 5.0; then the fermentation temperature was adjusted to constant temperature culture at 37°C, and the pH was controlled to remain at 6.0 to maintain aerobic fermentation.

[0052] In the above process, pH is controlled by adding a neutralizing agent, wherein the neutralizing agent is NaOH.

[0053] 5) Stop fermentation

[0054] When the bacteria stopped producing acid, the fermentation was terminated and a high-density fermentation broth of the strain was obtained. The number of live bacteria in the fermentation broth reached 1×10 10 CFU / mL and above.

[0055] Whether the acid production has stopped can be determined by the fact that the pH no longer decreases and the addition of the neutralizer stops.

[0056] 6) Freeze drying

[0057] a. Bacteria concentration: The high-density fermentation broth is centrifuged at 12000g to concentrate the bacteria;

[0058] b. Add protective agent: Add 5.4 times the protective agent solution to the bacterial concentrate; the protective agent solution composition is as follows: 15.0kg skim milk, 14.6kg lactose, 1.08kg vitamin C, 1.5kg sodium glutamate, 1000L distilled water.

[0059] c. Drying: The bacterial suspension after adding the protective agent is freeze-dried to obtain freeze-dried bacterial powder, and the total number of viable bacteria in the bacterial powder is controlled to reach 1.0×10 11 CFU / g and above.

[0060] Basic Example 2 A method for preparing probiotic Lactobacillus rhamnosus NM-94 milk powder

[0061] A probiotic milk powder comprises milk powder and the probiotic powder of Lactobacillus rhamnosus NM-94 prepared in Example 1. The specific preparation method is: firstly prepare milk powder by using a conventional milk powder preparation process, add the probiotic powder of Lactobacillus rhamnosus NM-94 to the prepared milk powder, and mix the two evenly.

[0062] The viable bacterial count of a probiotic milk powder in this example is not less than 1.0×10 6 CFU / g.

[0063] Basic Example 3 A method for preparing probiotic Lactobacillus rhamnosus NM-94 protein powder

[0064] A probiotic protein powder comprises protein powder and the probiotic powder of Lactobacillus rhamnosus NM-94 prepared in Example 1. The specific preparation method thereof is: firstly preparing protein powder by using a conventional protein powder preparation process, adding the probiotic powder of Lactobacillus rhamnosus NM-94 to the prepared protein powder, and mixing the two evenly.

[0065] The viable bacterial count of a probiotic protein powder in this example is not less than 1.0×10 6 CFU / g.

[0066] Basic Example 4 A method for preparing a probiotic Lactobacillus rhamnosus NM-94 probiotic crystal sphere

[0067] A probiotic crystal ball comprises a crystal ball and the probiotic powder of Lactobacillus rhamnosus NM-94 prepared in Example 1. The specific preparation method is: a crystal ball of a specific composition is prepared according to the composition requirements of the crystal ball raw material, and the probiotic powder of Lactobacillus rhamnosus NM-94 is added to the prepared crystal ball.

[0068] The number of viable bacteria in a probiotic crystal ball in this example is not less than 1.0×10 6 CFU / g.

[0069] Basic Example 5 A method for preparing a probiotic solid beverage of probiotic Lactobacillus rhamnosus NM-94

[0070] A probiotic solid beverage comprises a solid beverage powder and the probiotic powder of Lactobacillus rhamnosus NM-94 prepared in Example 1. The specific preparation method thereof is: a solid beverage powder of a specific composition is prepared according to the composition requirements of the solid beverage powder raw material, and the probiotic powder of Lactobacillus rhamnosus NM-94 is added to the prepared solid beverage powder, and the mixture is mixed evenly.

[0071] The viable bacterial count of a probiotic solid beverage in this example is not less than 1.0×10 6 CFU / g.

[0072] Basic Example 6 A method for preparing probiotic Lactobacillus rhamnosus NM-94 probiotic film candy

[0073] A probiotic film candy comprises a film candy and the probiotic powder of Lactobacillus rhamnosus NM-94 prepared in Example 1. The specific preparation method thereof comprises: mixing the raw materials of the film candy, adding the probiotic powder of Lactobacillus rhamnosus NM-94 during the mixing of the raw materials, uniformly mixing the raw materials and the probiotic powder of Lactobacillus rhamnosus NM-94, and then adopting a conventional film candy process to prepare the probiotic film candy.

[0074] The viable bacterial count of a probiotic film candy in this example is not less than 1.0×10 6 CFU / g.

[0075] Basic Example 7 A method for preparing probiotic Lactobacillus rhamnosus NM-94 probiotic tablet candy

[0076] A probiotic tablet candy comprises a tablet candy and the probiotic powder of Lactobacillus rhamnosus NM-94 prepared in Example 1. The specific preparation method comprises: mixing raw materials of the tablet candy, adding the probiotic powder of Lactobacillus rhamnosus NM-94 during the raw material mixing process, uniformly mixing the raw materials and the probiotic powder of Lactobacillus rhamnosus NM-94, and then adopting a conventional tableting process to prepare the probiotic tablet candy.

[0077] The viable bacterial count of a probiotic tablet candy in this example is not less than 1.0×10 6 CFU / g.

[0078] Basic Example 8 A method for preparing fermented milk using probiotic Lactobacillus rhamnosus NM-94

[0079] A fermented milk is obtained by fermenting milk using milk as a raw material and using Lactobacillus rhamnosus NM-94 as a fermentation bacterium. The preparation process of the fermented milk is a conventional process and will not be described in detail here.

[0080] The viable count of Lactobacillus rhamnosus NM-94 in the fermented milk obtained in this example should not be less than 1.0×10 6 CFU / g.

[0081] Example 1 Verification of the therapeutic effect of probiotic powder on chronic gastritis

[0082] A total of 136 patients with chronic gastritis observed in the Inner Mongolia People's Hospital from December 2022 to December 2023 were selected as the research subjects and randomly divided into three groups, 47 cases in the control group, 45 cases in the probiotics A group, and 44 cases in the probiotics B group. All three groups of patients received routine intervention: patients were advised to develop healthy living habits, avoid eating foods and medicines that strongly irritate the gastric mucosa, pay attention to food hygiene, and strengthen physical exercise.

[0083] On this basis, the control group took 2 tablets of omeprazole enteric-coated tablets (Shandong New Era Pharmaceutical, specification: 10 mg × 28 tablets / box) orally, once a day;

[0084] Probiotics group A: In addition to the control group, the patients took a solid drink of Lactobacillus rhamnosus NM-94 (NM-94 bacterial powder, maltodextrin) 10 billion CFU / day after meals;

[0085] Probiotic group B: In addition to the control group, patients took a solid drink of Lactobacillus rhamnosus GG ATCC 53103 (GG bacterial powder, maltodextrin) of 10 billion CFU / day after meals; the medication cycle for all patients was 14 days, and the probiotic intake was continued for 6 weeks after the end of the medication.

[0086] Inclusion criteria: met the diagnostic criteria for chronic gastritis; underwent gastroscopy and gastric mucosal biopsy; had clinical symptoms such as loss of appetite, upper abdominal discomfort, and acid reflux; had a good mental state and clear cognition; and provided informed consent and voluntarily participated in the study.

[0087] Observation indicators: refer to the relevant judgment criteria in the "Consensus of the National Symposium on Chronic Gastritis". Markedly effective: The patient's symptoms such as loss of appetite, upper abdominal discomfort, and acid reflux disappeared, the range of lesions shrank, and gastroscopy showed that the gastric mucosa was ruddy and the glands were atrophied. Effective: Adverse symptoms such as loss of appetite, upper abdominal discomfort, and acid reflux improved. The results of gastroscopy showed that the gastric mucosa was mainly red, alternating between red and white, and the glands were atrophied. Ineffective: There was no change in symptoms such as loss of appetite, upper abdominal discomfort, and acid reflux. Gastroscopy showed that the lesion site did not shrink. Total effective rate = (number of markedly effective cases + number of effective cases) / total number of cases × 100%.

[0088] Inflammatory response indicators: observe the levels of interleukin 6 (IL-6, ng / L), tumor necrosis factor (TNF-α, μg / L), procalcitonin (PCT, ng / mL) and C-reactive protein (CRP, mg / L) before and after treatment. 5 mL of venous blood was drawn from the patient as a specimen, and the blood was centrifuged at 3500 r / min for 10 min. The indicator levels were statistically analyzed by an automatic biochemical analyzer.

[0089] Comparison of serum indicators: observe the levels of gastrin (GAS, ng / L), motilin (MTL, ng / L) and pepsinogen I / II (PGⅠ, PGⅡ, μg / L) before and after treatment. 5 mL of venous blood was drawn from the patient as a specimen, and the blood was centrifuged at 3500 r / min for 10 min. The indicator levels were statistically analyzed by an automatic biochemical analyzer.

[0090] As shown in Table 1, the total effective rate of the experimental group was higher than that of the control group, and the effective rate of taking rhamnosus lactobacillus NM-94 was as high as 93.3%, which was significantly higher than that of the other two groups. This shows that taking the probiotic rhamnosus lactobacillus NM-94 can significantly reduce or eliminate the clinical symptoms of chronic gastritis such as loss of appetite, upper abdominal discomfort, acid reflux, etc., and reduce the scope of lesions.

[0091] Table 1

[0092] Group Number of cases cure Significant effect efficient invalid Efficiency Control group 47 7 11 20 9 38(80.9％) Probiotics Group A 45 14 15 13 3 42(93.3％) Probiotic B group 44 9 13 17 5 39(88.6％)

[0093] As shown in Table 2, there was no significant difference in the levels of inflammatory factors among the three groups of patients before the intervention; after the intervention, the levels of IL-6, TNF-α, PCT and CRP in the three groups were lower than before the intervention, and the levels in the probiotic group A were significantly lower than those in the other two groups, indicating that the probiotic Lactobacillus rhamnosus NM-94 has an anti-inflammatory effect and can significantly reduce the occurrence of gastric inflammation in patients with chronic gastritis.

[0094] Table 2

[0095]

[0096] Note: “ / ” indicates no statistical difference, P≥0.05; P<0.05 indicates significant difference; “*” indicates 0.01≤P<0.05; “**” indicates 0.001≤P<0.01; “***” indicates P<0.001.

[0097] As can be seen from Table 3, there were no significant differences in serum biochemical indicators and pepsinogen among the three groups of patients before intervention. After intervention, the levels of GAS, MTL, PGⅠ and PGⅡ changed significantly, among which the indicators of probiotic group A changed significantly. This shows that the intake of probiotic Lactobacillus rhamnosus NM-94 can reduce gastric mucosal damage in chronic gastritis, protect gastric mucosa, and enhance gastric function.

[0098] Table 3

[0099]

[0100] Note: “ / ” indicates no statistical difference, P≥0.05; P<0.05 indicates significant difference; “*” indicates 0.01≤P<0.05; “**” indicates 0.001≤P<0.01; “***” indicates P<0.001.

[0101] In summary, the probiotic Lactobacillus rhamnosus NM-94 can reduce the occurrence of gastric inflammation in patients with chronic gastritis by lowering the level of inflammatory factors; it can regulate the levels of GAS, MTL and pepsinogen, reduce gastric mucosal damage in chronic gastritis, protect the gastric mucosa, and enhance gastric function; at the same time, it can reduce or eliminate clinical symptoms such as loss of appetite, upper abdominal discomfort, acid reflux, etc. in patients with chronic gastritis, reduce the scope of lesions, and has significant clinical efficacy.

[0102] Example 2 Animal model experiment

[0103] The method for establishing the mouse gastritis model is as follows:

[0104] (1) Experimental mice: 40 C57BL / 6 SPF male mice, about 6 weeks old, weighing 20 g ± 2 g, provided by Shanghai Experimental Animal Research Center. Before transportation, some mice were sampled for stomach PCR testing to confirm that the mice were not infected with murine Helicobacter pylori.

[0105] (2) Grouping and dosing:

[0106] Preparation of Hp bacteria: The frozen Hp strain was taken out from -80°C, applied to Columbia blood agar medium containing 5% sheep blood (v / v) for activation culture, and cultured in a three-gas incubator (85% N2, 10% CO2 and 5% O2) at 37°C for 3 days to obtain a single colony; a single colony was picked and inoculated in BHI medium containing 5% fetal bovine serum, and cultured in a three-gas incubator at 37°C for 4 days to obtain a seed solution; the seed solution was inoculated into BHI medium at an inoculum of 2%, and cultured in a three-gas incubator at 37°C for 4 days to obtain a Helicobacter pylori bacterial solution; the Helicobacter pylori bacterial solution was centrifuged at 8000g for 10 minutes to obtain Helicobacter pylori bacteria, which were resuspended in PBS to a concentration of 1×10 8 CFU / mL, and obtain Helicobacter pylori suspension.

[0107] Hp infection method: Take out Hp bacterial solution, gavage 0.25mL / mouse, 3 times per mouse, once every other day, fast for 12 hours before each gavage, and eat again 2 hours after gavage. Mice are given 2% sterile saline until the start of Hp infection to enhance the bacterial infection ability.

[0108] After confirming successful infection (one week after the end of oral infection, two mice in the model group were randomly selected for infection detection. The mice were fasted for one day before the test. After the mice were killed, the gastric tissue was removed using sterile tools, the stomach was cut open, cleaned, and the gastric gland was placed in a rapid urease reagent: incubated in a 37°C incubator for 6 hours, and the infection was successful when the color turned red), the mice were continued to be raised for another 5 weeks, and two mice were randomly killed. Half of the gastric tissue was sampled longitudinally along the lesser curvature of the stomach, including the gastric structure from the cardia to the pylorus. HE staining was used for pathological histological examination. The observation index standards were referred to the "Consensus of the National Symposium on Chronic Gastritis".

[0109] After successful modeling, the model mice were randomly divided into a control group: 8 mice, normally fed; probiotics group A and probiotics group B, 8 mice in each group: normal feeding + corresponding probiotic suspension (1 billion CFU / day) for 4 consecutive weeks, and a blank control group (CTL group) of 8 mice was set up. After the experiment, the mouse gastric tissue samples were taken, and the wall was broken by a tissue grinder (65Hz, 30s, 5 times), and then centrifuged at 12000×g, 4℃ for 10min, and the supernatant was collected. The obtained mouse gastric tissue homogenate was used to determine the inflammatory cytokines TNF-α, IL-1β, and IL-8 in the mouse gastric tissue. 1.5mL of blood was collected from the orbital venous plexus into an anticoagulant Eppendorf tube. After the blood sample was allowed to stand at room temperature for 2 hours, it was centrifuged at 3000×g for 15min to obtain serum. The MTL ELISA kit and GasELISA kit were used to determine the motilin and gastrin test results, as shown in Tables 4 and 5.

[0110] Table 4

[0111]

[0112] Table 5

[0113] Group GAS(ng / L) MTL(ng / L) Blank control group 114.50±19.08 153.46±17.66 Control group 57.91±10.11 94.18±15.87 Probiotics Group A 110.69±13.05 154.01±16.94 Probiotic B group 87.23±9.68 119.25±21.39

[0114] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. An application of Lacticaseibacillus rhamnosus in preparing a product for relieving chronic gastritis, characterized in that: The Lactobacillus rhamnosus is deposited with CGMCC NO.17752.

2. The use according to claim 1, characterized in that: The Lactobacillus rhamnosus is a solid or liquid bacterial preparation.

3. The use according to claim 2, characterized in that: The Lactobacillus rhamnosus is in at least one form of live bacteria, dead bacteria, fermentation broth, freeze-dried powder, metabolites or intracellular extracts.

4. The use according to any one of claims 1 to 3, characterized in that: The content of Lactobacillus rhamnosus is not less than 1.0×10 6 CFU / g or 1.0×10 6 CFU / mL.

5. The use according to claim 1, characterized in that: The symptoms of chronic gastritis include: loss of appetite, upper abdominal discomfort, acid reflux or inflammation in the stomach.

6. The use according to claim 5, characterized in that: The chronic gastritis is a chronic inflammatory lesion of the gastric mucosa, and the causes include: Helicobacter pylori infection, bile reflux, ulcerative colitis, and chronic infection of the oral cavity or pharynx.

7. The use according to claim 1, characterized in that: The product is food, health product or medicine.

8. The use according to claim 7, characterized in that: The food includes: fermented dairy products, solid beverages, compressed candies, milk tablets, ice cream or milk powder.

9. The use according to claim 7, characterized in that: The health care product is a liquid health care product, a granular health care product, a powdered health care product, a capsule health care product or a tablet health care product.

10. The use according to claim 7, characterized in that: The medicine also includes pharmaceutical excipients, which include excipients, diluents, fillers and / or absorption enhancers.

11. The use according to claim 7, characterized in that: The medicine is in the form of tablets, granules, powders, capsules, solutions, suspensions or freeze-dried preparations.

12. The use according to claim 1, characterized in that: The Lactobacillus rhamnosus culturing step comprises: 1) Bacteria activation; 2) Seed solution preparation; 3) Inoculation and fermentation; 4) Terminate the fermentation.

13. The use according to claim 12, characterized in that: The fermentation in step 3) uses a modified MRS medium, and the components of the modified MRS medium are: sucrose 21.5-25.3kg, lactose 10.0-13.6kg, soy peptone 14.2-16.9kg, yeast powder 4.7-6.4kg, yeast peptone 10.1-15.5kg, Na2HPO3 20.7-26.0kg, citric acid 0.9-2.3kg, MgSO4·7H2O 0.3-1.1kg, MnSO4·5H2O0.2-0.5kg, Tween-80 0.7-1.9kg, L-cysteine ​​hydrochloride 0.1-1.4kg, and distilled water 1000L.

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