Application of lactobacillus delbrueckii subsp. Lactis LDL557 in enhancing whey protein and improving immunity performance

Abstract

The invention discloses an application of lactobacillus delbrueckii subsp. Lactis LDL557 in enhancing whey protein and improving immunity performance. After whey protein is fermented by lactobacillus delbrueckii subsp. Lactis LDL557, it is accidentally found that the original immune performance of the whey protein is remarkably improved. Therefore, the lactobacillus delbrueckii subsp. Lactis LDL557 can be used for preparing food or health care products for improving the immunity performance of whey protein.

Description

Technical Field

[0001] The present invention belongs to the technical field of microbiology, and particularly relates to the use of Lactobacillus delbrueckii subsp. lactis LDL557 in enhancing the immunity-boosting performance of whey protein. Background Art

[0002] Whey protein, as a high-quality source of protein, has a significant effect on enhancing immunity. It is rich in essential amino acids, especially branched-chain amino acids, which are crucial for maintaining the normal operation of the immune system. Research shows that whey protein can stimulate the activity of immune cells and improve the body's ability to resist diseases. At the same time, bioactive components such as lactoferrin and lysozyme in whey protein have antibacterial and antiviral effects, further enhancing its performance in immunity improvement. Whey protein plays an important role in enhancing human immunity through its rich nutritional components and unique biological activities.

[0003] In order to better apply whey protein to daily diet, it needs to be modified. Enzymatic hydrolysis has been attracting much attention due to its mild reaction conditions and less damage to amino acids. After hydrolyzing whey protein, its functional properties can be significantly improved. Compared with whey protein, the immunomodulatory activity of whey protein hydrolysate is significantly increased. Therefore, researchers have been continuously studying the process of obtaining whey protein hydrolysate by protease enzymatic hydrolysis through the selection of proteases and the optimization of hydrolysis conditions to enhance the immunity-boosting performance of whey protein.

[0004] Gao Jingxin et al. (The effect of lactic acid bacteria fermentation on the flavor and immunomodulatory activity of whey protein hydrolysate, Journal of Chinese Institute of Food Science and Technology, August 2021 issue) studied the immunomodulatory activity of whey protein hydrolysate before and after lactic acid bacteria fermentation. The research found that: the immunomodulatory activity of whey protein hydrolysate did not change significantly after lactic acid bacteria fermentation.

[0005] Currently, there is no report on directly using lactic acid bacteria fermentation method to enhance the immunity-boosting performance of whey protein. Summary of the Invention

[0006] Object of the Invention: The object of the present invention is to provide the use of Lactobacillus delbrueckii subsp. lactis LDL557 in enhancing the immunity-boosting performance of whey protein. After fermenting whey protein with Lactobacillus delbrueckii subsp. lactis LDL557, it was unexpectedly found that its original immune performance was significantly improved.

[0007] Technical Solution: The object of the present invention is achieved by the following technical solutions:

[0008] The present invention provides the use of Lactobacillus delbrueckii subsp. lactis LDL557 in enhancing the immunity-boosting performance of whey protein.

[0009] During the fermentation process of Lactobacillus delbrueckii subsp. lactis LDL557 of the present invention, substances such as short-chain fatty acids and polypeptides can effectively regulate the intestinal microbial environment, promote the growth of beneficial bacteria, and thus improve the overall immunity. In addition, new bioactive substances such as antioxidants and immunomodulatory factors may be produced during the fermentation process, and these newly formed components further activate the immune response and enhance the body's defense ability.

[0010] The whey protein product after fermentation by Lactobacillus delbrueckii subsp. lactis LDL557 not only retains the nutritional characteristics of the original whey protein but also adds additional benefits brought by lactic acid bacteria and their metabolites. This makes fermented whey protein a more comprehensive and effective immune-enhancing food.

[0011] The present invention also provides the use of Lactobacillus delbrueckii subsp. lactis LDL557 in the preparation of foods or health products for improving the immunity performance of whey protein.

[0012] The Lactobacillus delbrueckii subsp. lactis LDL557 is deposited in the China General Microbiological Culture Collection Center with the deposit number CGMCC NO.26894.

[0013] Biological material deposit information:

[0014] Lactobacillus delbrueckii subsp. lactis LDL557. This strain was deposited in the China General Microbiological Culture Collection Center on March 24, 2023. The deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.26894.

[0015] Lactobacillus delbrueckii subsp. lactis LDL557, with the strain name Lactobacillus delbrueckii subsp. lactis LDL557, is deposited in the German Collection of Microorganisms with the deposit number DSM 33617. This strain is defined as a Biosafety Level 1 (BSL-1) strain by the American Type Culture Collection (ATCC) and also meets the requirements of the Qualified Presumption of Safety (QPS) strains for use in food and feed in the European Union.

[0016] A preferred embodiment of the present invention is that the method for enhancing the immunity performance of whey protein is to ferment whey protein with Lactobacillus delbrueckii subsp. lactis LDL557 to obtain fermented whey protein.

[0017] Furthermore, the method for enhancing the immunity performance of whey protein includes the following steps:

[0018] (1) Weigh whey protein powder and water, dissolve for 8 - 15 min, and then homogenize.

[0019] (2) Sterilize at 65 - 70 °C for 30 - 40 min.

[0020] (3) Cool to 37 - 43 °C, and inoculate 0.001 - 0.015 g / kg of Lactobacillus delbrueckii subsp. lactis LDL557.

[0021] (4) Ferment for 16 - 20 h.

[0022] (5) Measure the sugar content, pH, and acidity.

[0023] (6) Prepare solid fermented whey protein by spray drying, or prepare liquid fermented whey protein by sterilizing at 80 - 85 °C for 5 - 15 min.

[0024] Furthermore, in step (1), the addition amount of the whey protein powder is 10 - 26 wt%, and the water is made up to 100 wt%.

[0025] Furthermore, in step (1), the pressure of the homogenization is 10 - 20 MPa.

[0026] Furthermore, in step (4), the temperature of the fermentation is 37 - 40 °C.

[0027] Furthermore, in step (5), the sugar content is 8 - 28%; the pH is 4.0 - 4.5; and the acidity is 0.6 - 1.2% in terms of lactic acid.

[0028] The spray drying in the present invention uses a conventional spray drying tower, with an inlet air temperature of 150 - 200 °C and an outlet air temperature of 85 - 110 °C.

[0029] Beneficial effects:

[0030] The present invention uses a specific Lactobacillus delbrueckii subsp. lactis LDL557, and through the lactic acid bacteria fermentation process, further optimizes the functionality of whey protein, making it perform more excellently in enhancing immunity. Whether it is athletes or the general population, fermented whey protein can be considered to be incorporated into the daily diet to maintain health and prevent diseases. Specific embodiments

[0031] The technical solution of the present invention will be described in detail below through specific embodiments, but the protection scope of the present invention is not limited to the described embodiments.

[0032] For those without specific technologies or conditions noted in the examples, they shall be in accordance with the technologies or conditions described in the literature in this field or in accordance with the product specifications. For reagents or instruments without noted manufacturers, they are all conventional products that can be obtained through regular channels.

[0033] For the experimental methods in the following examples, unless otherwise specified, they are all conventional methods. For the test materials used in the following examples, unless otherwise specified, they are all commercially available products.

[0034] In the examples, the phenolphthalein indicator method was used to determine the acidity of the product.

[0035] Example 1 Preparation of Solid Fermented Whey Protein

[0036] (1) Weigh 10 wt% of whey protein powder, make up to 100 wt% with water, pour it into a high-shear powder dissolution tank, and stir for 10 min; put it into a homogenizer for homogenization, with a homogenization pressure of 10 MPa;

[0037] (2) Sterilize at 65 °C for 40 min;

[0038] (3) Cool to 38 °C and inoculate 0.008 g / kg of Lactobacillus delbrueckii subsp. lactis LDL557;

[0039] (4) Ferment at 38 °C for 18 h;

[0040] (5) Test the sugar content: 9.5%, pH: 4.3, acidity: 1.1%;

[0041] (6) Spray drying, with an inlet air temperature of 180 °C and an outlet air temperature of 100 °C, to obtain solid fermented whey protein.

[0042] Example 2 Preparation of Liquid Fermented Whey Protein

[0043] (1) Weigh 26 wt% of whey protein powder, make up to 100 wt% with water, pour it into a high-shear powder dissolution tank, and stir for 10 min; put it into a homogenizer for homogenization, with a homogenization pressure of 20 MPa;

[0044] (2) Sterilize at 70 °C for 30 min;

[0045] (3) Cool to 40 °C and inoculate 0.008 g / kg of Lactobacillus delbrueckii subsp. lactis LDL557;

[0046] (4) Ferment at 38 °C for 20 h;

[0047] (5) The sugar content is tested to be 26%, pH: 4.2, acidity: 0.65%;

[0048] (6) Sterilize at 85 °C for 10 min to obtain liquid fermented whey protein.

[0049] Example 3 Preparation of solid fermented whey protein

[0050] (1) Weigh 15 wt% of whey protein powder, add water to make up to 100 wt%, pour it into a high-shear powder dissolving tank, and stir for 8 min; feed it into a homogenizer for homogenization, with a homogenization pressure of 15 MPa;

[0051] (2) Sterilize at 65 °C for 35 min;

[0052] (3) Cool to 43 °C and inoculate 0.015 g / kg of Lactobacillus delbrueckii subsp. lactis LDL557;

[0053] (4) Ferment at 40 °C for 16 h;

[0054] (5) Test the sugar content: 14.8%, pH: 4.45, acidity: 0.73%;

[0055] (6) Spray drying, with an inlet air temperature of 150 °C and an outlet air temperature of 90 °C, to obtain solid fermented whey protein.

[0056] Example 4 Preparation of solid fermented whey protein

[0057] (1) Weigh 20 wt% of whey protein powder, add water to make up to 100 wt%, pour it into a high-shear powder dissolving tank, and stir for 15 min; feed it into a homogenizer for homogenization, with a homogenization pressure of 15 MPa;

[0058] (2) Sterilize at 70 °C for 30 min;

[0059] (3) Cool to 37 °C and inoculate 0.001 g / kg of Lactobacillus delbrueckii subsp. lactis LDL557;

[0060] (4) Ferment at 37 °C for 20 h;

[0061] (5) Test the sugar content: 20.2%, pH: 4.0, acidity: 1.14%;

[0062] (6) Spray drying, with an inlet air temperature of 200 °C and an outlet air temperature of 110 °C, to obtain solid fermented whey protein.

Claims

1. Use of Lactobacillus delbrueckii subsp. lactis LDL557 in enhancing the immunity - improving performance of whey protein.

2. Use of Lactobacillus delbrueckii subsp. lactis LDL557 in preparing foods or health products for improving the immunity performance of whey protein.

3. The use according to claim 1 or 2, wherein, The Lactobacillus delbrueckii subsp. lactis LDL557 is deposited in the China General Microbiological Culture Collection Center with the deposit number of CGMCC NO. 26894.

4. The use according to claim 1, wherein, The method for enhancing the immunity-boosting performance of whey protein is to ferment whey protein with Lactobacillus delbrueckii subsp. lactis LDL557 to obtain fermented whey protein.

5. The use according to claim 4, wherein, The method for enhancing the immunity-boosting performance of whey protein comprises the following steps: (1) Weigh whey protein powder and water, dissolve for 8 - 15 min, and then homogenize. (2) Sterilize at 65 - 70 °C for 30 - 40 min. (3) Cool to 37 - 43 °C and inoculate 0.001 - 0.015 g / kg of Lactobacillus delbrueckii subsp. lactis LDL557. (4) Ferment for 16 - 20 h. (5) Measure the sugar content, pH, and acidity. (6) Prepare solid fermented whey protein by spray drying, or prepare liquid fermented whey protein by sterilizing at 80 - 85 °C for 5 - 15 min.

6. The use according to claim 5, wherein, In step (1), the addition amount of the whey protein powder is 10 - 26 wt%, and the water is made up to 100 wt%.

7. The use according to claim 5, wherein, In step (1), the pressure of the homogenization is 10 - 20 MPa.

8. The use according to claim 5, wherein, In step (4), the temperature of the fermentation is 37 - 40 °C.

9. The use according to claim 5, wherein, In step (5), the sugar content is 8 - 28%; the pH is 4.0 - 4.5; and the acidity is 0.6 - 1.2% calculated as lactic acid.