Fermented lactobacillus mucus BU360 with functions of improving uric acid, blood fat and blood glucose metabolism and application of fermented lactobacillus mucus BU360

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus mucus BU360 with the function of improving uric acid, blood fat and blood glucose metabolism and application of the lactobacillus mucus BU360. The preservation number of the lactobacillus fermentum BU360 provided by the invention is CGMCC (China General Microbiological Culture Collection Center) No.33032. The lactobacillus fermentum BU360 provided by the invention has the advantages that the preservation number is CGMCC No.33032; the lactobacillus mucus BU360 can efficiently degrade guanosine and inosine which are precursor substances for synthesizing uric acid and directly degrade the uric acid, thalli, cell contents and metabolites of the lactobacillus mucus BU360 can inhibit the activity of xanthine oxidase and relieve HUA, and the lactobacillus mucus BU360 can directly degrade cholesterol and inhibit the activity of alpha-glucosidase and alpha-amylase, so that the lactobacillus mucus BU360 can be used for preparing the uric acid. The polypeptide has potential capability of improving blood fat and blood glucose metabolism abnormality, and assists in treatment of HUA; besides, the strain has relatively strong acid-resistant and cholate-resistant characteristics, can smoothly reach the intestinal tract of a human body, has relatively good safety on sensitivity of various antibiotics, and lays a foundation for development of related probiotic products. The lactobacillus mucus BU360 has a wide application prospect in the aspect of preparing products for relieving HUA, improving blood fat and blood glucose metabolism and the like.

Description

Technical Field

[0001] The present application belongs to the field of microorganisms and relates to a fermented mucus Lactobacillus BU360 having the function of improving uric acid, blood lipid and blood sugar metabolism and its application. Background Art

[0002] Uric acid (UA) is a metabolite of purine nucleotides and exists mostly in the form of urate in the human body. Uric acid can maintain the body's normal physiological state, scavenge oxygen free radicals, enhance human immunity, and promote the absorption of sodium salts. However, uric acid is poorly soluble in water. When the body's purine metabolism is disordered, too much uric acid is produced and cannot be excreted from the body through urination, it will accumulate excessively in the blood and cause HUA (hyperuricemia, HUA).

[0003] Studies have shown that HUA is a major risk factor for gout and is also associated with renal damage and many metabolic syndromes, such as type 2 diabetes, hyperlipidemia, non-alcoholic fatty liver disease, cardiovascular disease and stroke.

[0004] Xanthine oxidase is a key enzyme that promotes uric acid production. It can oxidize purine substances such as hypoxanthine and xanthine to produce uric acid. Reducing its activity can effectively reduce the production of uric acid, thereby reducing the blood uric acid concentration and relieving HUA. Currently, xanthine oxidase inhibitors commonly used to treat HUA include allopurinol, topiroxostat, and febuxostat. However, gout is often accompanied by liver and kidney dysfunction. The use of the above drugs has certain side effects and there are food safety issues such as drug residues. The use of probiotics to treat HUA has the advantages of no side effects and no drug residues.

[0005] In addition, as key intermediates in purine metabolism, inosine and guanosine are precursors of uric acid production and are closely related to the risk of HUA. Studies have shown that by degrading inosine and guanosine, serum uric acid levels can be reduced and HUA can be improved.

[0006] At present, the main methods to improve or treat hyperuricemia are strict dietary control and drug therapy. However, strict dietary control is difficult, and drug therapy has certain side effects and limitations. In addition, abnormal blood sugar and blood lipid metabolism are also high-risk factors for HUA. Improving abnormal blood sugar and blood lipid metabolism is helpful for the treatment of HUA. Therefore, finding a low-toxic and efficient treatment method is currently a hot topic in HUA research.

[0007] Research on blood sugar and blood lipid metabolism shows that: When the concentration of uric acid in the human body increases, the body's resistance to insulin will continue to increase, which will continue to increase blood sugar levels and cause abnormal blood sugar levels. α-glucosidase and α-amylase inhibitors can maintain postprandial blood sugar (PBG) levels at normal levels by hindering the digestion of dietary carbohydrates. Therefore, inhibiting the activity of α-glucosidase and α-amylase is considered to be one of the effective strategies for controlling blood sugar levels.

[0008] In addition, high serum cholesterol levels are a major factor in inducing many cardiovascular diseases such as hypertension, coronary heart disease, and HUA. In some cases, HUA is often accompanied by elevated cholesterol. Lowering serum cholesterol levels can help regulate blood lipid balance and assist in the treatment of HUA.

[0009] Probiotics are microorganisms that are considered safe and beneficial to the human body. In recent years, many studies have revealed their great value in improving human health. Relevant research results show that some probiotics can reduce the content of nucleosides, thereby reducing the level of uric acid in the host. For example: the Chinese invention patent application with publication number CN115287239A discloses a plant lactobacillus, which has a degradation rate of 98.01% for guanosine and 100% for inosine; the Chinese invention patent application with publication number CN202411562339 discloses a plant lactobacillus with a degradation rate of 89.44% for inosine and 100% for guanosine.

[0010] However, the above-mentioned strains disclosed so far have not been reported to be able to degrade the generated uric acid and inhibit the activity of xanthine oxidase, which directly affects their effect in alleviating HUA. In addition, it has not been reported whether the above-mentioned strains can improve abnormal blood lipid and blood glucose metabolism to assist in the treatment of HUA.

[0011] There are relatively few technical solutions for edible probiotic strains that can reduce nucleoside content and have the function of directly degrading the generated uric acid and inhibiting the activity of xanthine oxidase. In particular, there are no relevant studies and reports on natural and safe strains that have the functions of degrading nucleosides, directly degrading the generated uric acid and inhibiting the activity of xanthine oxidase, and directly degrading cholesterol, effectively inhibiting the activity of α-glucosidase and α-amylase, and having the potential to improve abnormal blood lipid and blood sugar metabolism, and good tolerance to gastric juice and intestinal juice. Therefore, it is necessary to find a probiotic that has multiple characteristics or functions as described above, which can efficiently reduce blood uric acid and improve abnormal blood lipid and blood sugar metabolism at multiple targets. Summary of the invention

[0012] In order to solve the deficiencies of the prior art mentioned in the above background technology, the present application provides a fermented Lactobacillus mucosa BU360 having the effects of lowering uric acid and improving abnormal blood lipid and blood sugar metabolism and its application.

[0013] The fermented mucus Lactobacillus BU360 provided by the present application has a Latin name (Limosilactobacillus fermentum, Deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the deposit date is December 11, 2024, and the deposit number is CGMCC No.33032.

[0014] The source of fermentative Lactobacillus mucosa BU360 was isolated from the saliva of a healthy adult in Xiamen.

[0015] The present application also provides a fermented Lactobacillus mucilaginosus BU360 bacterial agent, the components of which include the fermented Lactobacillus mucilaginosus BU360 as described above.

[0016] In some embodiments, in the fermented Lactobacillus mucilaginosus BU360 bacterial agent, the number of viable bacteria of the fermented Lactobacillus mucilaginosus BU360 is ≥ 1×10 11 CFU / g or ≥1×10 11 CFU / mL.

[0017] The present application also provides a fermented Lactobacillus mucilaginosus BU360 probiotic product, the components of which include the fermented Lactobacillus mucilaginosus BU360 as described above.

[0018] In some embodiments, the fermented Lactobacillus mucosa BU360 probiotic product includes one or more combinations of fermentation broth of fermented Lactobacillus mucosa BU360, supernatant of fermentation broth of fermented Lactobacillus mucosa BU360, precipitate of fermentation broth of fermented Lactobacillus mucosa BU360, live bacteria of fermented Lactobacillus mucosa BU360, dead bacteria of fermented Lactobacillus mucosa BU360, freeze-dried powder of fermented Lactobacillus mucosa BU360, and cell lysate of fermented Lactobacillus mucosa BU360.

[0019] The present application also provides the use of the fermented Lactobacillus mucilaginosus BU360 as described above in the preparation of fermented products.

[0020] The present application also provides the use of the fermented Lactobacillus mucilaginosus BU360 as described above in the preparation of a preparation for improving blood lipid metabolism function.

[0021] The present application also provides the use of the fermented Lactobacillus mucilaginosus BU360 as described above in the preparation of a preparation for improving blood sugar metabolism function.

[0022] The present application also provides the use of the fermented Lactobacillus mucilaginosus BU360 as described above in the preparation of a uric acid degrading agent.

[0023] The present application also provides a degradation agent, the components of which include fermented Lactobacillus mucilaginosus BU360 bacterial agent.

[0024] The degradation agent component includes a fermented Lactobacillus mucus BU360 bacterial agent, which may be a bacterial agent containing fermented Lactobacillus mucus BU360, or a composite bacterial agent containing fermented Lactobacillus mucus BU360 and other bacterial species.

[0025] In some embodiments, the number of viable bacteria of fermented Lactobacillus mucilaginosus BU360 in the degradation agent is ≥ 1×10 11 CFU / g or ≥1×10 11 CFU / mL, the number of viable bacteria in the composite bacterial agent is ≥1×10 11 CFU / g or ≥1×10 11 CFU / mL.

[0026] The present application also provides the use of the above-mentioned degradation agent in degrading uric acid and / or guanosine and / or inosine and / or cholesterol.

[0027] The present application also provides the use of the fermented mucinous Lactobacillus BU360 as described above in the preparation of functional products, wherein the functional product is a food or a health product; the function of the functional product is to help maintain healthy blood lipid levels and / or help maintain healthy blood pressure levels.

[0028] The fermented mucus Lactobacillus BU360 provided in the present application has the following beneficial effects: The present application provides a fermented Lactobacillus mucosa BU360, which can efficiently degrade guanosine and inosine, the precursors of uric acid synthesis, and directly degrade uric acid. In addition, the bacteria, cell contents and metabolites of the strain can inhibit the activity of xanthine oxidase, reduce uric acid production, have great potential to inhibit the increase of uric acid levels, and have good practical application value in alleviating HUA.

[0029] In addition, fermented Lactobacillus mucilaginosus BU360 can degrade cholesterol, inhibit the activity of α-glucosidase and α-amylase, improve blood lipid and blood sugar metabolism, and assist in the treatment of HUA.

[0030] In addition, this strain can withstand the strong acid and alkaline environment of the gastrointestinal tract, has strong acid and bile salt resistance, can reach the human intestine smoothly, and is sensitive to multiple antibiotics and has good safety, laying the foundation for the development of related probiotic products. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0032] Figure 1 This is the plate morphology of fermented Lactobacillus mucilaginosus BU360; Figure 2 Gram staining micrograph of fermented Lactobacillus mucilaginosus BU360; Figure 3 Phylogenetic tree constructed based on 16S rRNA gene sequence for Lactobacillus mucilaginosus BU360; Figure 4 This is a rescreening diagram of inosine-degrading probiotics; Figure 5 This is a rescreening diagram of probiotics that degrade guanosine; Figure 6 The liquid chromatogram of the degradation of guanosine and inosine by fermentation of Lactobacillus mucilaginosus BU360; Figure 7 This is a data graph showing the inhibition of xanthine oxidase activity by fermented Lactobacillus mucilaginosus BU360 bacteria, cell contents and metabolites; Figure 8 This is a data chart showing the degradation rate of uric acid directly degraded by fermented Lactobacillus mucilaginosus BU360. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] The scheme of this application: The fermented mucus Lactobacillus BU360 provided by the present application has a Latin name Limosilactobacillus fermentum, Deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the deposit date is December 11, 2024, and the deposit number is CGMCC No.33032.

[0035] Source: Isolated and purified from the saliva of a healthy adult in Xiamen, Fujian.

[0036] Colony morphology: In MRS solid medium, it forms white, hemispherical, moist surface, about 0.3-2.5 mm in diameter, opaque, and neatly edged colonies. Gram staining shows that Lactobacillus mucosa BU360 is blue-purple, with rod-shaped cells and arranged singly.

[0037] Example 1: Isolation, purification and identification of fermented Lactobacillus mucilaginosus BU360 1. Materials 1.1 Sample source The bacteria were isolated and purified from the saliva of a healthy adult in Xiamen, Fujian.

[0038] 1.2 Culture medium The formula of MRS medium (i.e., MRS liquid medium) is: peptone 10 g / L, beef extract powder 5 g / L, yeast extract powder 4 g / L, glucose 20 g / L, sodium acetate 5 g / L, dipotassium hydrogen phosphate 2 g / L, ammonium citrate 2 g / L, magnesium sulfate 0.2 g / L, manganese sulfate 0.05 g / L, Tween 80 1 mL, sterilized by high pressure steam at 115℃ for 15 min. If the experiment requires the preparation of solid nutrient medium, only 1.5% agar powder needs to be added to the original liquid nutrient medium formula.

[0039] 2. Methods 2.1 Screening and isolation of strains The saliva samples were spread and separated by plate dilution method and separated by MRS culture medium. The spread samples were cultured at 37°C for 48 hours. Obvious single colonies were formed on the surface of the culture medium. Several single colonies were picked according to the morphology, size, color, transparency and other characteristics of the colonies, and streaked and purified on MRS culture medium plates and cultured.

[0040] If single colonies with different characteristics can still be observed on the plate after streaking purification, streak them again until only single colonies with the same characteristics can be observed on the same plate. Pick the purified single colony and inoculate it into liquid MRS medium and culture it to the logarithmic phase. Mix the bacterial liquid and sterile glycerol and dispense it into sterile 2 mL cryovials (glycerol concentration is 50%) and place it in a -80℃ refrigerator for long-term storage.

[0041] 2.2 Morphological characteristics of fermentative Lactobacillus mucilaginosus BU360 Lactobacillus fermentans BU360 is a lactic acid bacterium isolated from saliva. After growing aerobically at 37°C for 24 h on MRS solid medium, Figure 1 As shown, it can form colonies that are white, hemispherical, moist, about 0.3-2.5 mm in diameter, opaque, and have neat edges. The colonies on the MRS medium were selected for Gram staining. Under an optical microscope, the fermentation of Lactobacillus mucosa BU360 was blue-purple, the cells were rod-shaped, and arranged individually ( Figure 2 ).

[0042] 2.3 Molecular biological characteristics of strain BU360 Molecular biological characteristics identification mainly includes 16S rRNA sequencing of the isolated strain BU360 and the construction of a phylogenetic tree, which can provide scientific evidence for the taxonomic positioning of the bacteria.

[0043] Before sequencing and constructing a phylogenetic tree, we first need to extract bacterial DNA (the bacterial genomic DNA rapid extraction kit used in the experiment was purchased from Tiangenbao Biochemical Technology Co., Ltd.). Then, we amplified the 16S rRNA gene and constructed a phylogenetic tree through polymerase chain reaction (PCR) technology to study the taxonomy of bacteria. Specifically: PCR requires different primers (forward and reverse primers are 27F and 1492R, respectively). The system of the PCR amplification reaction in this example is: forward primer 27F (10 mmol / L) 1 μL, reverse primer 1492R (10 mmol / L) 1 μL, 2 × MagicGreen Taq Supermix enzyme 10 μL, DNA template 1 μL, double distilled water 7 μL.

[0044] PCR amplification reaction conditions: pre-denaturation at 95°C for 5 min, denaturation at 95°C for 10 s, annealing at 55°C for 30 s, extension at 72°C for 90 s, denaturation, annealing and extension process were cycled 30 times, and complete extension at 72°C for 10 min.

[0045] Gene sequencing: After amplifying the 16S rRNA gene, add nucleic acid dye to 1% agarose to prepare gel blocks. Add PCR products and DNA markers containing fragments of various lengths (maker 2000) to the gel blocks and place them in an electrophoresis instrument. Fill the electrophoresis instrument with 1×TAE buffer (TAE Buffer). After the electrophoresis instrument is operated at a certain voltage for 15 minutes, take it out and place it under a 300 nm ultraviolet lamp for observation to determine whether the PCR product amplification reaction is successful. The successfully amplified PCR product is then sent to Qingke Biotechnology Co., Ltd. for sequencing. The sequencing primers are the same as the amplification primers. A BU36016S rRNA gene sequence with a length of 1438bp is obtained by gene sequencing of the PCR product.

[0046] Sequence analysis: The 16S rRNA gene sequence of the bacterium BU360 obtained by sequencing is compared with the 16S rRNA gene sequence of the strain in the NCBI database to obtain the similarity information between the sequences. According to the results of the sequence comparison, the corresponding typical strain can be selected as the model bacteria of the experimental isolated strain. At the same time, the 16S rRNA gene sequence of the model bacteria can also be obtained to construct a phylogenetic analysis to prove that the model bacteria are different from the experimental isolated strain BU360, so as to identify the isolated strain BU360.

[0047] Phylogenetic tree construction: The MEGA11 program was used to construct the evolutionary tree using the neighbor-joining method, and the bootstrap value was set to repeat 1000 calculations. The 16S rRNA gene sequence of BU360 and the 16S rRNA gene sequence with high similarity were used to make the phylogenetic tree, so as to obtain the homology results between the 16S rRNA gene of BU360 and the 16S rRNA gene with high similarity. The phylogenetic tree was constructed using the minimum evolution method.

[0048] 3. Experimental results The sequencing results of 16S rRNA of this strain are:

[0049] Phylogenetic analysis showed that strain BU360 Limosilactobacillus fermentum D-1 has the highest homology (see Figure 3 ), the strain of the present application and the bacterium belong to different strains of the same species at the molecular biological level. Therefore, the strain BU360 is named as fermentative mucoid Lactobacillus BU360, i.e. Limosilactobacillus fermentum BU360.

[0050] Example 2: Fermented Lactobacillus mucilaginosus BU360 has high efficiency in degrading purine 1. Strain culture and bacterial suspension preparation MRS liquid medium is used for the fermentation of Lactobacillus mucilaginosus BU360. Accurately weigh the materials of MRS liquid medium according to the formula, add distilled water and stir to mix, adjust the pH to 7.0±0.2, and sterilize with high pressure steam at 115℃ for 15 min. Inoculate the strain into the sterilized MRS liquid medium at an inoculum rate of 3% (v / v), culture statically at 37℃ for 8 h, and then set aside to obtain the bacterial liquid.

[0051] 2. Purine degradation ability test of fermented Lactobacillus mucilaginosus BU360 Take 1 mL of the above bacterial solution, centrifuge at 10000 rpm, 4°C for 2 min, discard the supernatant, wash the bacteria three times with PBS and set aside, and obtain fermented mucoid Lactobacillus BU360 bacterial cells.

[0052] The fermented Lactobacillus mucilaginosus BU360 cells were resuspended in PBS (0.1 mol / L, pH 7.0) solution containing purine nucleosides (1 mmol / L inosine and 1 mmol / L guanosine), incubated at 37°C for 60 min, then terminated the reaction in a boiling water bath for 5 min, and the supernatant was collected by centrifugation at 10000 r / min for 5 min. The supernatant was filtered with a 0.22 μm water membrane, and the content of inosine and guanosine was determined by high performance liquid chromatography. In addition, a blank control group was designed, in which fermented Lactobacillus mucilaginosus BU360 cells were not added during the detection process.

[0053] The experimental parameters of HPLC are as follows: Column ODS2C 18 , column temperature 35°C, mobile phase 0.01 mol / LKH2PO4, aqueous solution: methanol = 90:10, flow rate 1 mL / min, wavelength of UV detector 254 nm.

[0054] The degradation rate of inosine and guanosine by lactic acid bacteria was calculated according to the following purine degradation rate formula: Purine degradation rate (%) = [(C0-C) / C0] × 100%; Wherein, C0 and C are the concentrations of inosine and guanosine in the supernatant after the reaction without strain and with strain, respectively, that is, the concentrations of inosine and guanosine in the supernatant measured in the blank control group and the sample group.

[0055] 3. Experimental results Inosine and guanosine are key intermediates in purine metabolism and precursors of uric acid production, which are closely related to the risk of HUA. Studies have shown that lactic acid bacteria with the ability to degrade inosine and guanosine can reduce serum uric acid and improve HUA.

[0056] In the detection experiment of this embodiment, 50 probiotics were initially screened from the strain library to have the ability to degrade inosine and guanosine. The ability of 9 probiotics to degrade inosine and guanosine was rescreened through the above test process. Among them, fermented mucus Lactobacillus BU360 had the highest degradation rate of inosine and guanosine, both of which were 100%. The data of specific bacteria BU360 are as follows Figure 4-5 shown.

[0057] from Figure 4-5 and Figure 6 The liquid chromatography results showed that the degradation rates of inosine and guanosine by fermented Lactobacillus mucilaginosus BU360 were both 100%. Figure 6 The above figure is the liquid chromatogram of inosine and guanosine standard samples. Figure 6 The figure below is the liquid chromatogram of the experimental group with bacteria BU360 as the sample. Figure 6 As can be seen from the figure below, there is no corresponding peak at the peak time (i.e. retention time) of the standard inosine and guanosine, which means that inosine and guanosine are not detected, or the amount of inosine and guanosine is below the detection limit, indicating that the degradation rate of inosine and guanosine by fermented Lactobacillus mucosa BU360 can reach 100%.

[0058] In summary, the results showed that fermented Lactobacillus mucilaginosus BU360 had a strong ability to degrade purine and had good application prospects in alleviating HUA.

[0059] Example 3: Determination of the ability of fermented Lactobacillus mucilaginosus BU360 to inhibit xanthine oxidase 1. Preparation of bacteria, cell contents and strain metabolites The fermented Lactobacillus mucilaginosus BU360 was inoculated into sterilized MRS medium at a ratio of 3% (v / v) and cultured at 37°C for 12 hours. After completion, it was inoculated into MRS medium again at a ratio of 3% (v / v) and cultured for 8 hours. 1 mL of the bacterial solution was centrifuged at 10,000 rpm and 4°C for 2 minutes, the supernatant was discarded, and the culture was washed 3 times with sterilized PBS solution, and then resuspended in sterile PBS to obtain the bacterial cells; The second-generation bacterial solution was cultured for 12 h, and the second-generation fermented Lactobacillus mucilaginosus BU360 cells were collected and resuspended in PBS (0.1 mol / L, pH=7.0) solution, incubated at 37°C for 12 h, centrifuged at 10000 rpm / min for 10 min, and the supernatant was collected to obtain the cell contents; The second-generation bacterial solution was cultured for 18 h, 1 mL of the bacterial solution was collected, and centrifuged at 10,000 rpm / min for 2 min. The supernatant was collected to obtain the metabolites of fermented Lactobacillus mucilaginosus BU360.

[0060] 2. Determination of the ability of fermented Lactobacillus mucilaginosus BU360 to inhibit xanthine oxidase, its cell contents and metabolites Through the enzymatic reaction experiment, the obtained bacteria, cell contents and metabolites were used as test samples for the analysis of the ability to inhibit the activity of xanthine oxidase. The specific process is as follows: According to the enzymatic reaction system shown in Table 1, reagents were added (different reagents were added for test items AD), 125 μL of the fermented Lactobacillus mucilaginosus BU360 sample supernatant (i.e., the sample solution to be tested) was taken, and then 100 μL of 0.1 U / mL xanthine oxidase solution was added, and the mixture was incubated at 37°C for 10 min; then 200 μL of 1 mmol / L xanthine solution was added, mixed evenly, incubated at 37°C for 10 min, and the absorbance value was measured at 295 nm after completion. Among them, an appropriate amount of PBS solution (0.1 mol / L, pH=6.8) was used to make the system 2 mL, and 3 parallels were set for each group.

[0061] Table 1 Xanthine oxidase inhibition rate determination system

[0062] The inhibition rate of the strain on xanthine oxidase was calculated according to the following formula: Xanthine oxidase inhibition rate (%) = [1-(AB) / (CD)] × 100%; Among them, A is the absorbance value of the positive test group containing samples and xanthine oxidase; B is the absorbance value of the positive control group containing samples but not xanthine oxidase; C is the absorbance value of the negative test group containing xanthine oxidase but not samples; D is the absorbance value of the negative control group containing neither xanthine oxidase nor samples.

[0063] 3. Experimental results Xanthine oxidase is a key enzyme that promotes the production of uric acid. It can oxidize purine substances such as hypoxanthine and xanthine to produce uric acid. Reducing its activity can effectively reduce the production of uric acid, thereby reducing the blood uric acid concentration and alleviating HUA.

[0064] from Figure 7It can be seen that the bacteria, cell contents and metabolites of fermented Lactobacillus mucinus BU360 can inhibit the activity of xanthine oxidase, and their inhibition rates are 22.57%, 16.16% and 64.12%, respectively, indicating that fermented Lactobacillus mucinus BU360 has a good ability to inhibit xanthine oxidase, and thus has the potential to alleviate HUA.

[0065] Example 4: Evaluation of the ability of fermented Lactobacillus mucilaginosus BU360 to degrade uric acid 1. Experimental methods Sample preparation: The fermented mucus Lactobacillus BU360 was activated to the second generation, 1 mL of bacterial solution was taken, centrifuged at 10000 rpm, 4°C for 2 min, the supernatant was discarded, and the bacteria were washed three times with PBS (0.1 mol / L, pH 7.0) solution for standby use to obtain the fermented mucus Lactobacillus BU360 cells. The fermented mucus Lactobacillus BU360 cells were resuspended in PBS containing 500 μmol / L uric acid, incubated at 37°C for 60 min, then boiled in a water bath for 5 min to terminate the reaction, and centrifuged at 10000 r / min for 5 min to collect the supernatant, which was used as the test sample. In addition, a blank control group was set up, and its sample was a PBS buffer containing 500 μmol / L uric acid without inoculation of the strain.

[0066] During the experiment, the sample uric acid concentration was tested according to the instructions of Nanjing Jiancheng Uric Acid Detection Kit. The uric acid degradation rate was calculated based on the sample uric acid concentration data according to the following formula: Uric acid degradation rate (%) = [(C0-C) / C0] × 100%; Wherein, C0 represents the initial uric acid concentration, and C represents the uric acid concentration after 1 h of reaction.

[0067] 2. Experimental results Lactic acid bacteria contain enzymes that the human body lacks: uricase, allantoinase and allantoic acid enzymes, which can convert uric acid into 5-hydroxy acid, allantoin, etc. These substances have good solubility and will not accumulate but be directly excreted from the body, thereby reducing uric acid deposition.

[0068] like Figure 8 As shown, fermented Lactobacillus mucosa BU360 can degrade 19.37% of uric acid after 60 minutes of treatment, while the degradation rate in the blank control was only 1-2%. This shows that fermented Lactobacillus mucosa BU360 can produce uric acid degradation-related enzymes, indicating that the strain BU360 has the potential to degrade uric acid in the body.

[0069] Example 5: Determination of cholesterol-lowering ability of fermented Lactobacillus mucilaginosus BU360 1. Experimental methods The strain BU360 was activated to the second generation and inoculated into cholesterol culture medium at a 3% (v / v) inoculation volume. After culturing at 37°C for 24 h, the cholesterol concentration in the culture medium supernatant was detected according to the instructions of Nanjing Jiancheng Total Cholesterol Detection Kit.

[0070] The method for preparing 0.2 mg / mL cholesterol culture medium is as follows: add the prepared cholesterol solution to 300 mL of sterilized MRS liquid culture medium. The method for preparing cholesterol solution is as follows: add 0.06 g of cholesterol, 0.12 g of ox bile salt, 5 mL of anhydrous ethanol, and 0.6 mL of Tween in a test tube and oscillate ultrasonically until completely dissolved.

[0071] The cholesterol degradation rate was calculated according to the following formula: Cholesterol degradation rate (%) = [(C0-C) / C0] × 100%; Wherein, C0 represents the initial uric acid concentration, and C represents the cholesterol concentration in the supernatant after 24 h of reaction.

[0072] 2. Experimental results High serum cholesterol levels are a major factor inducing many cardiovascular diseases, including hypertension, coronary heart disease, and HUA. In addition, HUA is often associated with elevated cholesterol.

[0073] The results showed that the cholesterol degradation rate of fermented Lactobacillus mucilaginosus BU360 was 23.59%, which has the potential to reduce serum cholesterol content, regulate blood lipid balance and assist in the treatment of HUA.

[0074] Example 6: Determination of the ability of fermented Lactobacillus mucilaginosus BU360 to inhibit α-glucosidase and α-amylase 1. α-glucosidase inhibitory activity assay The fermented Lactobacillus mucilaginosus BU360 was activated to the second generation and centrifuged at 4°C and 10,000 rpm to obtain the supernatant.

[0075] As shown in Table 2, the process of test item A is as follows: the supernatant is used as the sample solution to be tested, and the PBS solution is used as the buffer of the reaction system. Take a 96-well ELISA plate and add 50 μL of the above lactic acid bacteria sample supernatant (i.e., the sample solution to be tested), then add 100 μL of 0.2 U / mL α-glucosidase solution, incubate the mixture at 37°C for 10 min, then add 50 μL of 5 mmol / L p-nitrophenol-α-D-pyranose glucoside solution, continue to incubate the reaction at 37°C for 20 min, then add 50 μL of 0.2 mol / L Na2CO3 to terminate the reaction, and measure the absorbance of the reaction solution at 405 nm. Among them, PBS solution (0.1 mol / L, pH=6.8) is used as a blank control for the α-glucosidase solution and the sample to be tested, and 3 parallels are set for each group. The differences between other test items BC and test item A are shown in Table 2, that is, the specific enzymatic reaction system is as shown in Table 2: Table 2. α-glucosidase inhibition rate determination system

[0076] The calculation formula of α-glucosidase is: α-glucosidase inhibition rate = [1-(AB) / (CD)] × 100%; Among them, A is the absorbance with the addition of test solution and enzyme, B is the absorbance with only the test solution but no enzyme, C is the absorbance with only the enzyme but no test solution, and D is the absorbance with neither the test solution nor the enzyme.

[0077] 2. Determination of α-amylase inhibitory activity As shown in Table 3, the process of test item A is: the supernatant is used as the sample solution to be tested, and the PBS solution is used as the buffer solution of the reaction system. The fermented mucus lactobacillus BU360 was activated to the second generation, and the supernatant was centrifuged at 4°C and 10,000 rpm. Add 500 μL of supernatant to the test tube, then add 500 μL of soluble starch solution with a concentration of 1.0 g / L, incubate at 37°C for 10 minutes, then add 250 μL of α-amylase solution with a concentration of 1 mg / mL, react at 37°C for 10 minutes, and finally add 500 μL of DNS solution and incubate in boiling water for 10 minutes. The absorbance value is measured at 540 nm by ultraviolet spectrophotometer, and the experiment is repeated three times. The differences between other test items BC and test item A are shown in Table 3. The specific enzymatic reaction system is shown in Table 3: Table 3 α-amylase inhibition rate determination system

[0078] The calculation formula of α-amylase inhibition rate is: α-amylase inhibition rate = [1-(AB) / (CD)] × 100%, Among them, A is the absorbance value with the addition of supernatant and enzyme, B is the absorbance value with only supernatant but no enzyme, C is the absorbance value with only enzyme without supernatant, and D is the absorbance value with neither supernatant nor enzyme.

[0079] 3. Experimental results When the concentration of uric acid increases, the body's resistance to insulin will continue to increase, which will in turn increase blood sugar levels. α-glucosidase and α-amylase inhibitors can maintain postprandial blood sugar (PBG) levels at normal levels by hindering the digestion of dietary carbohydrates. Inhibiting the activity of α-glucosidase and α-amylase is considered an effective strategy for controlling blood sugar levels.

[0080] The results showed that fermented Lactobacillus mucilaginosus BU360 could inhibit the activities of α-glucosidase and α-amylase, with inhibition rates of 68.91% and 59.73%, respectively, indicating that the modified strain could improve abnormal blood glucose metabolism while improving HUA.

[0081] Example 7: Determination of acid and bile resistance of fermented Lactobacillus mucilaginosus BU360 1. Experimental methods The fermented Lactobacillus mucilaginosus BU360 was activated for 2 generations and inoculated into MRS liquid medium at 3% (v / v). The culture was carried out at 37°C for 24 h, and the culture was centrifuged at 4°C and 10,000 rpm for 2 min. The supernatant was discarded and the cells were collected. The cells were washed twice with 0.85% sterile saline, and then resuspended with 0.85% sterile saline to adjust the bacterial solution concentration to 1×10 8 CFU / mL, and a bacterial suspension of fermented Lactobacillus mucilaginosus BU360 was obtained. The bacterial suspension was inoculated in MRS liquid medium with a pH value of 3.0 and incubated at 37°C for 2 h to evaluate its tolerance to the gastric environment, and then inoculated in MRS liquid medium containing 0.1% bile salt and incubated for 1 h to evaluate its tolerance to the intestinal environment.

[0082] The number of viable bacteria was determined by plate counting method before and after incubation, and the survival rate of the strain under different conditions was calculated according to the following formula: Survival rate (%) = lg (A / B) × 100%; Among them, A represents the number of viable bacteria after the reaction, and B represents the number of viable bacteria before the reaction.

[0083] 2. Experimental results The in vitro acid and bile resistance of lactic acid bacteria are often used to evaluate their viability in the gastrointestinal tract; therefore, we evaluated the acid and bile resistance of Lactobacillus mucilaginosus BU360.

[0084] Result shows: fermentation mucus lactobacillus BU360 survival rate is 98.34% in MRS with pH 3.0, and survival rate is 99.37% in MRS with bile salt concentration of 0.1%. As can be seen, fermentation mucus lactobacillus BU360 can tolerate the high bile salt environment of stomach high acid environment and intestinal tract. It is the prerequisite that bacterial strain can enter intestinal tract and survive colonization in intestinal tract, so fermentation mucus lactobacillus BU360 provided by the application has higher application value.

[0085] Example 8: Evaluation of antibiotic sensitivity of fermented Lactobacillus mucilaginosus BU360 1. Experimental methods The fermented Lactobacillus mucilaginosus BU360 was activated for 2 generations and inoculated into MRS liquid medium at 3% (v / v). The culture was carried out at 37°C for 24 h, and the culture was centrifuged at 4°C and 10,000 rpm for 2 min. The supernatant was discarded and the cells were collected. The cells were washed twice with 0.85% sterile saline, and then resuspended with 0.85% sterile saline to adjust the bacterial solution concentration to 1×10 8 CFU / mL, and a bacterial suspension of fermented Lactobacillus mucilaginosus BU360 was obtained.

[0086] Antibiotic sensitivity was determined by the disc diffusion method. The disc diffusion method mainly uses the diffusion of the test drug in the agar plate to inhibit the growth of bacteria around it and form a transparent circle (inhibition zone). The antibacterial activity of the test drug is evaluated according to the diameter of the inhibition zone. The disc diffusion method was used to determine erythromycin (15 μg), chloramphenicol (30 μg), amoxicillin (10 μg), azithromycin (15 μg), tetracycline (30 μg), ampicillin (10 μg), and gentamicin (10 μg). The above bacterial suspension was spread on the MRS culture medium. After completion, the drug sensitivity paper was placed on the MRS culture medium. Within 10 minutes, the plate was inverted in a 37°C incubator and cultured for 24 hours. After that, the MRS plate with the paper was placed on a black non-reflective background, and the diameter of the inhibition zone was measured with a vernier caliper. Three controls were set up for each group of experiments. According to the CLSI "Standards for the Implementation of Antimicrobial Susceptibility Tests", it is expressed as sensitive (S), moderately sensitive (I), and resistant (R).

[0087] 2. Experimental results Antibiotic resistance is used to evaluate the safety of lactic acid bacteria applications. It is reported that antibiotic resistance in lactic acid bacteria is divided into intrinsic and acquired. The resistance genes of strains with intrinsic resistance are passed to the next generation through reproduction, and this resistance is considered to be a species characteristic and will not be horizontally transferred to other species. On the other hand, the resistance gene fragments of acquired resistant strains may be located in the plasmid or transposon of the strain, and antibiotic resistance can be transferred to other strains, including pathogenic bacteria, through conjugation and transduction.

[0088] The antibiotic sensitivity of fermented Lactobacillus mucosa BU360 is shown in Table 4. Fermented Lactobacillus mucosa BU360 is sensitive to erythromycin, chloramphenicol, amoxicillin, azithromycin, tetracycline and ampicillin, but insensitive to gentamicin. Gentamycin is an aminoglycoside antibiotic that can target and inhibit Gram-negative bacteria by affecting protein synthesis, but cannot inhibit Gram-positive bacteria. It is an intrinsic antibiotic resistance that will not undergo horizontal transfer.

[0089] Table 4 Antibiotic sensitivity of fermented Lactobacillus mucilaginosus BU360

[0090] Example 9: Preparation of fermented Lactobacillus mucilaginosus BU360 bacterial agent 1. Preparation of bacterial mud The activated fermented Lactobacillus mucilaginosus BU360 culture liquid was inoculated at 3% (v / v) into MRS medium sterilized at 115°C for 15 min, and cultured at 37°C for 24 h. After centrifugation at 4°C and 10,000 rpm for 2 min, the supernatant was discarded to obtain bacterial sludge.

[0091] 2. Preparation of bacterial powder After the bacterial mud and the freeze-drying protective agent are mixed in a mass ratio of 1: (0.5-2.5), emulsification and embedding are performed to obtain an emulsion, which is pre-frozen at -80°C for 12 h. The pre-frozen emulsion is freeze-dried in a vacuum freeze dryer for 36 h. The freeze-dried bacterial powder of fermented mucus Lactobacillus BU360 with a viable count of 250 billion CFU / g is obtained, that is, the freeze-dried bacterial powder. Among them, the configuration of the freeze-drying protective agent: take 10 g of skim milk powder and 2 g of trehalose, add 88 g of distilled water, stir to dissolve, sterilize at 90°C for 15 min, and cool for use.

[0092] It should be noted that the freeze-dried protective agent can also adopt other existing protective agent components or proportions, including but not limited to the above-mentioned embodiment scheme.

[0093] Example 10: Application of fermented Lactobacillus mucilaginosus BU360 in fermented products 1. Fermented fruit and vegetable juice Weigh 2 kg of water, 0.5 kg of concentrated wolfberry juice and 0.6 kg of concentrated carrot juice, mix them thoroughly, sterilize them at 102° C. for 15 min, and obtain a fermentation culture medium; weigh 60 g of active bacterial powder (i.e., the bacterial powder prepared in Example 9), inoculate it into the fermentation culture medium, ferment at 32° C. for 24 h, control the fermentation end point pH to 4.0±0.2, and quickly refrigerate the beverage in a 4° C. refrigerator after the fermentation is completed to obtain a fermented Lactobacillus mucosa BU360 fermentation product.

[0094] 2. Fermented yogurt 1 L of fresh milk was measured, 80 g of sucrose, 20 g of oligofructose and 30 g of inulin were added, and the mixture was evenly mixed and then pasteurized. The milk was heated to 90°C and kept for 10 min; after the sterilization, the milk was cooled to 30-40°C, inoculated with 20 g of fermented mucus Lactobacillus BU360 powder (i.e., the powder prepared in Example 9), and then dispensed into sterilized yogurt cups, and placed in a 37°C incubator for fermentation for 24 h; after the yogurt fermentation was completed, the yogurt was quickly placed in a 4°C refrigerator for storage; and yogurt containing fermented mucus Lactobacillus BU360 was obtained.

[0095] It should be noted that the above concept is to add the fermented mucus Lactobacillus BU360, which has the function of lowering uric acid and improving blood lipid and blood sugar metabolism, in the form of active bacterial powder or other forms to the fermentation system to obtain a fermented product. The selection and ratio of the various components of the fermentation culture medium in the fermentation system can be adaptively adjusted, including but not limited to concentrated wolfberry juice, concentrated carrot juice and fresh milk in the embodiment.

[0096] Example 11: Application of fermented Lactobacillus mucilaginosus BU360 in solid beverages 23% of maltodextrin, 20% of freeze-dried powder of fermented mucus lactobacillus, 15% of acerola powder, 15% of oligofructose, 10% of erythritol, 8% of sorbitol, 3% of green plum powder, 3% of baking soda, 2% of poria powder and 1% of chicory powder are weighed according to mass ratio, mixed evenly and packaged to obtain a solid beverage with uric acid lowering effect.

[0097] It should be noted that the above concept is to use fermented mucus Lactobacillus BU360, which has the effects of lowering uric acid and improving blood lipid and blood sugar metabolism, in the form of active bacterial powder or other forms, and mix the bacteria with other ingredients to prepare a probiotic product. The selection and proportion of the ingredients can be adaptively adjusted, including but not limited to maltodextrin, acerola cherry powder, oligofructose, erythritol, sorbitol, green plum powder, baking soda, chicory powder, Poria powder, etc. in the embodiment.

[0098] In summary, according to the results of the above embodiments, it is concluded that: Fermentative Lactobacillus mucosa BU360 is a Gram-positive bacterium that can grow with guanosine, inosine and uric acid as the sole carbon and nitrogen sources, and completely degrade inosine and guanosine with an initial concentration of 1 mmol / L within 1 h. The degradation rate of uric acid with an initial concentration of 500 μmol / L can reach 19.37%, and the degradation rate of cholesterol with an initial concentration of 0.2 mg / mL is 23.59%.

[0099] The inhibition rate of xanthine oxidase by the metabolites of fermented Lactobacillus mucoides BU360 was 64.13%, and both the bacteria and cell contents could inhibit the activity of xanthine oxidase. The inhibition rates of α-glucosidase and α-amylase by the metabolites of fermented Lactobacillus mucoides BU360 were 68.91% and 59.73%, respectively. The survival rate of fermented Lactobacillus mucoides BU360 was 98.34% at pH 3 and 99.37% at pH 8 and bile salt concentration of 0.1%. This provides a basis for the strain to colonize in the intestine and play a role in lowering uric acid.

[0100] In summary, based on the above experimental results, we can conclude that: The fermented mucus Lactobacillus BU360 provided in the present application can efficiently degrade guanosine and inosine, the precursors of uric acid synthesis, and directly degrade uric acid, and the bacterial body, cell contents and fermentation supernatant (metabolites) of the strain have high xanthine oxidase inhibitory activity, can inhibit the conversion of purine into uric acid, and has great potential to inhibit the increase of uric acid levels; the strain can also degrade cholesterol, inhibit the activity of α-glucosidase and α-amylase, and improve abnormal blood lipid and blood sugar metabolism; in addition, the strain can withstand the test of the strong acid and alkaline environment of the gastrointestinal tract, is sensitive to a variety of antibiotics and has good safety, laying a foundation for the development of related probiotic products, and can be widely used in the preparation of various fermented products (such as Chinese medicine with medicinal and edible properties, plant-derived nutritional powder, plant-derived polypeptide powder, etc.), and it can also be used as a functional component to develop probiotic products or functional foods, such as foods or health products that help maintain healthy blood lipid levels and help maintain healthy blood pressure levels, etc., to improve the balance of uric acid, blood lipids and blood sugar in the body.

[0101] Therefore, the fermented Lactobacillus mucilaginosus BU360 in the present application has broad application prospects in preparing products such as alleviating HUA and improving blood lipid and blood sugar metabolism.

[0102] It should be noted that: (1) Definition: The term "food" as used herein is broad and includes human food and drink. In certain embodiments, the food product is suitable for and designed for human consumption. The present application can be used to prepare solid preparations such as powders, tablets, gels, and can also be dispersed in liquids to prepare liquid preparations, including but not limited to the embodiments. The above embodiments disclose that fermented Lactobacillus mucilaginosus BU360 is used to prepare fruit and vegetable liquids, yogurt, solid beverages, etc. According to the design concept of the present application, it can also be used for products of other preparation types, including but not limited to the embodiments.

[0103] (2) Relevant prior art means or prior art terms involved in this application: The fermented liquid of Lactobacillus mucilaginosus BU360 refers to a liquid obtained by inoculating Lactobacillus mucilaginosus BU360 into a culture medium and culturing the culture medium for a period of time. The supernatant of the fermentation liquid of Lactobacillus mucosa BU360 refers to: the clarified liquid on the upper layer after the fermentation liquid is centrifuged; it contains rich metabolites of the bacterial growth and reproduction process and some bacterial fragments. The acidic substances and bacteriocins secreted by the bacteria have antagonistic and killing effects on harmful bacteria; the amino acids and synthesized vitamins after the bacteria decompose the food are all in the culture medium, and also include enzymes secreted by the bacteria that are useful to the human body; and some bacterial components also have an immune-promoting effect on the human body.

[0104] Fermented Lactobacillus mucilaginosus BU360 fermentation broth refers to: the liquid precipitate obtained by centrifugation of the fermentation broth, including free protein, residual bacteria, broken cells, and residues of the culture matrix, mainly protein and intracellular matrix.

[0105] Fermented mucus Lactobacillus BU360 live bacteria, also known as active bacteria, can colonize and multiply in the intestines, which is beneficial to increase the number of beneficial bacteria.

[0106] Fermented Lactobacillus mucilaginosus BU360 dead bacteria are microorganisms that have lost their vitality and are unable to grow and reproduce. The probiotics lose their vitality due to the production process, such as high temperature treatment or excessive drying. The lyophilized powder of fermented Lactobacillus mucilaginosus BU360 refers to a probiotic product obtained by freezing the fermented Lactobacillus mucilaginosus BU360. The preparation process is usually as follows: the fermented broth of fermented Lactobacillus mucilaginosus BU360 is centrifuged to obtain bacterial mud, the bacterial mud lyophilization protective agent is mixed, and then emulsified and embedded, the emulsion is freeze-dried and crushed to obtain the powder.

[0107] The study of bacterial taxonomy usually requires the amplification of the 16S rRNA gene and the construction of a phylogenetic tree. The amplified 16S rRNA gene is a segment of DNA that encodes the rRNA component of prokaryotes. Because of its high conservation, specificity and relatively suitable sequence length, it is usually used to detect and identify bacteria.

[0108] Polymerase chain reaction (PCR) is mainly used to amplify different gene fragments.

[0109] (3) Strain application: This article explains that fermented Lactobacillus mucoides BU360 can be applied to products such as relieving HUA and improving blood lipid and blood sugar metabolism. Based on the effects and characteristics of fermented Lactobacillus mucoides BU360, such as degrading guanosine and inosine, directly degrading uric acid, inhibiting xanthine oxidase activity, degrading cholesterol, inhibiting α-glucosidase and α-amylase activity, and the association with HUA, blood lipid and blood sugar metabolism, and thus being associated with the directional effects such as relieving HUA, improving blood lipid and blood sugar metabolism, the fermented Lactobacillus mucoides BU360 of this application can be used to prepare products with directional effects such as relieving HUA, improving blood lipid and blood sugar metabolism.

[0110] If the effects and characteristics of the above-mentioned fermented mucus Lactobacillus BU360 are also related to other directional effects, it can also be used to prepare products with other directional effects, including but not limited to alleviating HUA, improving blood lipid and blood sugar metabolism, etc.

[0111] (4) Experimental materials or reagents: Unless otherwise specified, the experimental operation methods involved in the embodiments of the present application are conventional experimental operation methods in the art, and the reagents or instruments involved can be purchased from regular channels.

[0112] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A strain of fermented Lactobacillus mucilaginosus (Limosilactobacillus fermentum) BU360, characterized by: The deposit number is CGMCC No.33032.

2. Fermented Lactobacillus mucilaginosus BU360 bacterial agent, characterized in that: Its components include the fermented mucus Lactobacillus BU360 as claimed in claim 1.

3. Fermented Lactobacillus mucilaginosus BU360 probiotic product, characterized by: Its components include the fermented mucus Lactobacillus BU360 as claimed in claim 1.

4. Use of fermented mucus lactobacillus BU360 as claimed in claim 1 in preparing fermented products.

5. Use of the fermented mucinous Lactobacillus BU360 as claimed in claim 1 in preparing a preparation for improving blood lipid metabolism function.

6. Use of the fermented mucus Lactobacillus BU360 as claimed in claim 1 in preparing a preparation for improving blood sugar metabolism function.

7. Use of the fermented mucus Lactobacillus BU360 as claimed in claim 1 in the preparation of a uric acid degrading agent.

8. A degradation agent, characterized in that: Its components include fermented Lactobacillus mucilaginosus BU360 bacterial agent.

9. Use of the degradation agent according to claim 8 in degrading uric acid and / or guanosine and / or inosine and / or cholesterol.

10. The use of the fermented Lactobacillus mucilaginosus BU360 in preparing functional products according to claim 1, characterized in that: The functional product is a food or a health product; The functional product helps maintain healthy blood lipid levels and / or helps maintain healthy blood pressure levels.

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