Isolated lactobacillus plantarum strain inducia dsm 21379 as probiotic that enhances natural immunity and food products and medicinal preparations comprising it

Inactive Publication Date: 2011-11-10
TERVISLIKU PIIMA BIOTEHNOLOOGIATE ARENDUSKESKUS OU BIO COMPETENCE CENT OF HEALTHY DAIRY PROD
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  • Abstract
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  • Claims
  • Application Information

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Benefits of technology

[0020]The present invention relates to a novel isolated microorganism strain Lactobacillus plantarum Inducia DSM 21379 as probiotic, its functional properties, food product (e.g. cheese) and composition comprising the said microorganism and application of the said microorganism for production of medicine for enhancing cellular immunity. L. plantarum Inducia DSM 2

Problems solved by technology

Putrescine is considered toxic in concentrations of 2000 mg/kg; however, putrescine and cadavereine can also intensify the toxic effect of tyramine and histamine.
This patent also does not disclose the polyamines or NO

Method used

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  • Isolated lactobacillus plantarum strain inducia dsm 21379 as probiotic that enhances natural immunity and food products and medicinal preparations comprising it
  • Isolated lactobacillus plantarum strain inducia dsm 21379 as probiotic that enhances natural immunity and food products and medicinal preparations comprising it
  • Isolated lactobacillus plantarum strain inducia dsm 21379 as probiotic that enhances natural immunity and food products and medicinal preparations comprising it

Examples

Experimental program
Comparison scheme
Effect test

Example

Example 1

Obtaining Optimal Viable Counts of Lactobacillus plantarum Inducia DSM 21379 in Food Product

[0068]Test with Estonia Cheese

[0069]Method. Microorganism Lactobacillus plantarum Inducia DSM 21379 was added to the cheese milk of Dairy Cooperative E-Piim, (inoculation dose 3×108 CFU / vat) and the milk was renneted (25 min). The curds were cut (25 min), heated (34° C. 15 min), dried (25 min), pressed, drained (1 h), salted in brine (12° C.; 20% NaCl; pH 4.7) 20 h, drained and dried (8 h), backed into plastic and ripened at 12° C. for at least 4 weeks.

TABLE 7Dynamics of microflora in Lactobacillus plantarum InduciaDSM 21379 comprising cheese.L. plantarum Inducia DSM21379 comprising cheeseControl cheeseSampleDay 14Day 21Day 30Day 14Day 21Day 30total counts8 × 1084 × 10810102 × 1083 × 1082 × 108Lactobacillus5 × 1082 × 1081010105—3 × 103spL. plantarum5 × 1082 × 1081010——3 × 103cocci3 × 1082 × 1081092 × 1083 × 108108spore-forming——103—107108microbesL. casei———105.—

Example

Example 2

Production of Polyamines in Food Product by Lactobacillus plantarum Inducia DSM 21379

[0070]Method. Cheese samples were extracted (20 ml 50% methanol solution was added to 10 g of cheese and incubated at 45° C. for 1 h, cooled to 30° C. and centrifuged) and 200 μl of upper layer was derivatized for GC analyze by modified method of Nakovich (Nakovich, L. 2003 Analysis of biogenic amines by GC / FID and GC / MS) in Department of Microbiology of the University of Tartu.

[0071]GC analysis were carried out by gas chromatograph HP 6890 Series GC System, with capillary colonna HP-5 19091J-413 (30 m×0.32 mm; 0.25 μm). The column temperature program 160° C. 1 min, 20° C. / min 280° C. 15 min; and detector (FID) 350° C. (FIG. 4).

[0072]The production of putrescine and tyramine was related to that: in different lots in comparison with control-cheese putrescine content increased 3-11 times and tyramine content accordingly 2-5 times.

[0073]Lactobacillus plantarum Inducia DSM 21379 belongs to the ...

Example

Example 3

Enhancement of Defence Capability of Intestinal Mucosa with Lactobacillus plantarum Inducia DSM 21379 Comprising Food

[0076]In the experimental model with NIH mice 3 groups of mice consumed different cheeses during 30 days (control cheese with no additives, Lactobacillus plantarum strain Inducia DSM 21379 2×108 cfu / g comprising cheese).

[0077]Cheese was administered to mice at night (normal awake time for mice) 4.4 g / per mouse, daily ad libitum regular commercial diet. Consumed amount of cheese was 3.5-4.2 g / per night.

[0078]Mice stayed in good condition, no changes in skin, fur and digestion was detected. Cheese administration caused increase of body weight: body weight at the beginning of the trial was 22.9-29.8 g and at the end of the trial a weight gain was up to 2-6.1 g. The mice were sacrificed by cervical dislocation at day 30. No translocation of lactobacilli or other bacteria of the microbiota to blood or organs was detected at the autopsy.

TABLE 9Total counts of lacto...

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Abstract

The present invention relates to a microorganism Lactobacillus plantarum strain Inducia DSM 21379 as probiotic, its functional properties, food product (e.g. cheese) and composition comprising said microorganism and use of said microorganism for production of medicine for enhancing cellular immunity. L. plantarum Inducia produces polyamines from ornithine and glutamate, nitric mono-oxide (NO) from arginine, possesses antioxidative activity and with produced polyamines, nitric mono-oxide and antioxidative compounds improves the intestinal barrier function, increases number of immunocytes in blood and induces cytokine production for enhancement of organisms' natural defense.

Description

TECHNICAL FIELD[0001]The present invention relates to the field of biotechnology and application in food industry and medicine. The present invention relates to a microorganism Lactobacillus plantarum strain Inducia DSM 21379 as probiotic, which produces polyamines, nitric mono-oxide and antioxidative compounds, improves the intestinal barrier function, intestinal mucosa and blood cellular immunity and induces pro-inflammatory cytokines. The invention relates to its use in the composition of a functional food, e.g. in milk products and in a pharmaceutical composition enhancing natural immunity of organism through improvement of the intestinal barrier function and enhancement of intestinal mucosa and blood cellular immunity.BACKGROUND ART[0002]During the past decades lactobacilli have widely been used as probiotics in functional foods. Food can be regarded as functional, if beyond adequate nutritional components it contains some natural additives (pre- or probiotics), which beneficia...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C19/00A23C9/152A23C9/123A61K35/747
CPCA23C9/1234A23C19/054C12R1/25A23Y2220/67A61K35/747A23L1/3014A23L33/135A23K10/18A23C19/061A23C19/062A23V2002/00A61K2035/115C12N1/20A61K31/047A61P1/12A61P31/04A61P3/06C12R2001/25C12N1/205A23V2400/169A23V2200/00A23V2200/3204A23V2200/324A23V2200/326A23V2200/3262A23V2250/6422A23C9/123A61K35/74C12N1/00
Inventor MIKELSAAR, MARIKASONGISEPP, EPPSMIDT, IMBISTSEPETOVE, JELENAHUTT, PIRJEZILMER, MIHKELTRUUSALU, KAIKILK, KALLE
Owner TERVISLIKU PIIMA BIOTEHNOLOOGIATE ARENDUSKESKUS OU BIO COMPETENCE CENT OF HEALTHY DAIRY PROD
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