Hypoglycemic probiotic and use thereof

Abstract

This invention belongs to the field of biomedical technology, specifically disclosing a blood sugar-lowering probiotic and its application. The strain is Staphylococcus xylose (S. xylose). Staphylococcus xylosus. BC100, deposited on December 12, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37053, located at Institute of Microbiology, Chinese Academy of Sciences, No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. Compared with existing technologies, the fermentation broth of *Staphylococcus xylose* strain BC100 provided by this invention has the effect of inhibiting α-amylase and α-glucosidase activities. Furthermore, the fermentation broth of this strain combined with fruit enzymes exhibits even better inhibitory effects, particularly when combined with lemon enzymes and apple enzymes. This strain can be used to develop oral or other products for lowering blood sugar and has significant application value.

Description

Technical Field

[0001] This invention relates to the field of biomedicine, and in particular to a probiotic for lowering blood sugar and its application. Background Technology

[0002] Diabetes has become a major global health problem, with persistently high blood sugar significantly increasing the risk of cardiovascular and cerebrovascular diseases. Studies have found a close correlation between postprandial hyperglycemia and the activity of carbohydrate-hydrolyzing enzymes (α-amylase and α-glucosidase) in the body; therefore, inhibiting the activity of these enzymes can effectively control the development of diabetes. Furthermore, research has shown that probiotic fermentation broth can effectively inhibit the activity of carbohydrate-hydrolyzing enzymes (α-amylase and α-glucosidase), thereby controlling blood sugar spikes.

[0003] Therefore, it is necessary to explore probiotics that lower blood sugar and their preparations. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a blood sugar-lowering probiotic and its application.

[0005] To achieve the above objectives, the present invention is implemented according to the following technical solution: The first technical solution provided by this invention is a blood sugar-lowering probiotic, the strain of which is Staphylococcus xylose ( Staphylococcus xylosus. BC100 was deposited on December 12, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37053. The deposit address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing.

[0006] The second technical solution provided by this invention is the application of the above-mentioned hypoglycemic probiotics in the preparation of hypoglycemic probiotic formulations.

[0007] The third technical solution provided by this invention is the above-mentioned hypoglycemic probiotic preparation, which contains Staphylococcus xylose ( Staphylococcus xylosus. BC100 bacterial solution.

[0008] Furthermore, the aforementioned probiotic preparations for lowering blood sugar also include fruit enzymes.

[0009] Preferably, the fruit enzyme includes one or more of lemon enzyme, strawberry enzyme, grape enzyme, banana enzyme, and apple enzyme.

[0010] Compared with existing technologies, the fermentation broth of *Staphylococcus xylose* strain BC100 provided by this invention has the effect of inhibiting the activity of α-amylase and α-glucosidase. Furthermore, the fermentation broth of this strain combined with fruit enzymes exhibits even better inhibitory effects, particularly when combined with lemon enzyme and apple enzyme. This strain can be used to develop oral or other products for lowering blood sugar, and has significant application value. Attached Figure Description

[0011] Figure 1 The inhibitory effect of different concentrations of BC100 on α-amylase.

[0012] Figure 2 The inhibitory effect of different concentrations of BC100 fermentation broth on α-glucosidase was investigated.

[0013] Figure 3 To investigate the inhibitory effect of different fruit enzymes combined with BC100 on α-amylase.

[0014] Figure 4 To investigate the inhibitory effect of different fruit enzymes combined with BC100 on α-glucosidase. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. The specific embodiments described herein are for illustrative purposes only and are not intended to limit the invention.

[0016] Example 1, Staphylococcus xylose ( Staphylococcus xylosus. Acquisition of BC100 This invention involves collecting soil samples from marine areas, forests, and pristine, uninhabited mountain regions to obtain multiple soil samples. Microorganisms were then isolated from these soil samples using the dilution plating method. The specific process is as follows: Take an appropriate amount of physiological saline and mix it with the soil sample, then dilute it 10-fold. Repeat the dilution to 3-5 gradients. Take 200 μL of each gradient and spread it on LB agar plates. Incubate overnight at 37°C. The next day, pick single colonies for purification. After 2-3 purifications, pick single colonies and incubate overnight. Mix 800 μL of bacterial solution with 300 μL of 80% glycerol and store.

[0017] We added α-amylase to LB agar plates, added 1-2 μL of the isolated bacterial suspension to the center of the plate, and incubated it at 37°C for 1 hour. Then, we added a certain amount of starch solution (covering the entire plate) and incubated for another hour. Finally, we sprayed a certain amount of iodine solution and observed whether a blue ring appeared around the added bacterial suspension. Experiments confirmed that strain BC100 was *Staphylococcus xylose*. Staphylococcus xylosus.It was deposited on December 12, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37053, located at Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing.

[0018] Example 2, Staphylococcus xylose ( Staphylococcus xylosus. Inhibitory effect of BC100 on α-amylase Staphylococcus xylose ( Staphylococcus xylosus. After BC100 fermentation is completed, it is concentrated by rotary evaporation, then freeze-dried into a solid, weighed and dissolved in phosphate buffer for later use, and a sufficient amount is prepared at one time.

[0019] 0.5 mL of Staphylococcus xylose ( Staphylococcus xylosus. The fermentation broth was mixed with 0.5 mL of α-amylase solution (1 U / mL, prepared in 6.7 mM NaCl solution) using BC100 (phosphate buffer solution, concentrations of 0.125, 0.25, 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 mg / mL) and incubated at 37°C. Then, 0.5 mL of 1% (w / w) potato starch solution was added, and the mixture was incubated again at 37°C for 10 minutes. Next, 1 mL of DNS (dinitrosalicylic acid, prepared by mixing 96 mM DNS solution with 5.315 M potassium sodium tartrate tetrahydrate solution in equal volumes) was added to terminate the reaction, and the mixture was heated in a boiling water bath for 5 minutes to inactivate the enzyme. After cooling to room temperature, 10 mL of deionized water was added to dilute the reaction mixture, and the absorbance was measured at 520 nm.

[0020] ; A s This indicates the absorbance of the reaction system measured at a wavelength of 520 nm. A b This is the absorbance of 0.5 mL of NaCl solution measured at a wavelength of 520 nm. ；A The absorbance of 0.5 mL of phosphate buffer at a wavelength of 520 nm is used to calculate the inhibition rate according to the above formula.

[0021] Depend on Figure 1 It can be known that Staphylococcus xylose ( Staphylococcus xylosus. The highest inhibition rate of BC100 was greater than 70%, indicating that BC100 has a significant ability to inhibit α-amylase activity.

[0022] Example 3, Staphylococcus xylose ( Staphylococcus xylosus. Inhibitory effect of BC100 on α-glucosidase 0.5 mL of Staphylococcus xylose ( Staphylococcus xylosus. Fermentation broth containing BC100 (prepared with phosphate buffer at concentrations of 0.125, 0.25, 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 mg / mL) was mixed with 0.5 mL of α-glucosidase solution (0.5 U / mL, pH 6.8 phosphate buffer) and incubated with shaking at 37°C for 10 minutes. Then, 0.5 mL of 5 mmol / L pNPG (4-nitrophenyl-α-D-glucopyranoside) solution was added, and the reaction was continued at 37°C for 30 minutes. Finally, 0.5 mL of 1 mol / L Na₂CO₃ solution was added to terminate the reaction. The absorbance (OD) of the reaction system was measured at 405 nm using a spectrophotometer. The inhibition rate (%) was calculated using the same formula as for the α-amylase inhibition rate.

[0023] Depend on Figure 2 It can be seen that Staphylococcus xylose (Staphylococcus xylose) at different concentrations Staphylococcus xylosus. The highest inhibition rate of BC100 was 71.8%, indicating that BC100 has a significant ability to inhibit α-glucosidase activity.

[0024] Example 4: Effects of fruit enzymes combined with BC100 on the activities of α-glucosidase and α-amylase 0.5 mL of BC100 (phosphate buffer solutions at concentrations of 0.125, 0.25, 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 mg / mL) fermentation broth was mixed with 0.5 mL of lemon enzyme, strawberry enzyme, grape enzyme, banana enzyme, and apple enzyme, along with 1 mL of α-amylase solution (1 U / mL, prepared in 6.7 mM NaCl solution). The mixture was then incubated at 37°C in a water bath. Subsequently, 1 mL of 1% (w / w) potato starch solution was added, and the mixture was incubated again at 37°C for 10 minutes. Then, 2 mL of DNS (dinitrosalicylic acid, prepared by mixing 96 mM DNS solution with 5.315 M potassium sodium tartrate tetrahydrate solution in equal volumes) was added to terminate the reaction, and the mixture was heated in a boiling water bath for 5 minutes to inactivate the enzyme. After cooling the system to room temperature, add 20 mL of deionized water to dilute the reaction mixture, and measure the absorbance at a wavelength of 520 nm. 0.5 mL of BC100 fermentation solution (prepared with phosphate buffer at concentrations of 0.125, 0.25, 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 mg / mL) was mixed with 0.5 mL of lemon enzyme, strawberry enzyme, grape enzyme, banana enzyme, and apple enzyme, and 1 mL of α-glucosidase solution (0.5 U / mL, pH 6.8 phosphate buffer). The mixture was then incubated at 37°C with shaking for 10 minutes. Subsequently, 1 mL of 5 mmol / L pNPG (4-nitrophenyl-α-D-glucopyranoside) solution was added, and the reaction was continued at 37°C for 30 minutes. Finally, 1 mL of 1 mol / L Na₂CO₃ solution was added to terminate the reaction. The absorbance (OD) of the reaction system was measured at 405 nm using a spectrophotometer. The inhibition rate (%) was calculated using the same formula as for the α-amylase inhibition rate.

[0025] Depend on Figure 3 and Figure 4 It was found that lemon enzyme showed the best inhibition rate against α-amylase when combined with BC100, but the differences between them were not significant. Lemon enzyme and apple enzyme showed the best inhibitory effects against α-glucosidase. Comprehensive comparative analysis revealed that the combination of fruit enzymes and BC100 significantly enhanced the inhibitory effects on α-glucosidase and α-amylase compared to using the fermentation broth of the strain alone.

[0026] In summary, the *Staphylococcus xylose* BC100 fermentation broth provided by this invention has the effect of inhibiting the activity of α-amylase and α-glucosidase. Furthermore, the fermentation broth combined with fruit enzymes exhibits even better inhibitory effects, particularly when combined with lemon enzymes and apple enzymes. This bacterium can be used to develop oral or other products for lowering blood sugar, and has significant application value.

[0027] The technical solutions of the present invention are not limited to the specific embodiments described above. Any technical modifications made in accordance with the technical solutions of the present invention fall within the protection scope of the present invention.

Claims

1. A probiotic for lowering blood sugar, characterized in that, This strain is *Staphylococcus xylose* ( Staphylococcus xylosus. BC100 was deposited on December 12, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37053. The deposit address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing.

2. The use of the hypoglycemic probiotic as described in claim 1 in the preparation of hypoglycemic probiotic formulations.

3. A probiotic preparation for lowering blood sugar, characterized in that, Contains Staphylococcus xylose ( Staphylococcus xylosus. BC100 bacterial solution.

4. The hypoglycemic probiotic preparation according to claim 3, characterized in that, It also includes fruit enzymes.

5. The hypoglycemic probiotic preparation according to claim 4, characterized in that, The fruit enzymes include one or more of lemon enzyme, strawberry enzyme, grape enzyme, banana enzyme, and apple enzyme.

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