Preparation method of lactobacillus rhamnosus 1.0320 metagen
The preparation of Lactobacillus rhamnosus 1.0320 postbiotics by ultrasonic treatment solved the problem of cell damage caused by heat inactivation, improved its biological activity and anti-inflammatory ability, and achieved efficient inactivation and functional preservation.
Patent Information
- Application Number
- CN202511154573.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-18
- Publication Date
- 2025-12-05
AI Technical Summary
In existing technologies, heat inactivation of Lactobacillus rhamnosus may lead to cell wall rupture, morphological changes, and impaired metabolic function, affecting its biological activity and anti-inflammatory effects, and the inactivation rate is not high enough.
Lactobacillus rhamnosus 1.0320 was treated with ultrasound. The specific steps included treating it with ultrasound at a power of 400-800W for 10-60 minutes in a phosphate buffer solution at pH 7.2, followed by freeze drying to prepare post-biotics of Lactobacillus rhamnosus 1.0320.
Ultrasonic treatment significantly improved the surface hydrophobicity and antioxidant capacity of Lactobacillus rhamnosus 1.0320, reduced the cell self-aggregation ability, significantly reduced the release of pro-inflammatory factors in LPS-induced macrophages, and enhanced the anti-inflammatory effect.
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Figure CN121065003A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of microbial technology, in particular to a preparation method of Lactobacillus rhamnosus 1.0320 probiotics. BACKGROUND
[0002] Probiotics are preparations of non-living microorganisms and / or their components that are beneficial to the health of the host. Compared with active probiotics, inactivated bacteria have gradually become a research hotspot in the food and pharmaceutical industries due to their higher stability and safety. Inactivated bacteria refer to microorganisms that have been inactivated, although they have lost their survival activity, but still retain some biological properties, and can have a positive impact on health. Inactivated bacteria as probiotics can effectively inhibit pathogenic bacteria and enhance the immunity of the host. Compared with directly adding probiotics, adding probiotics in food may be more advantageous, because probiotics will not cause the host to be pathogenic, and reduce the risk of drug resistance and pathogenicity of active probiotics, have stronger controllability than probiotics, are more convenient to transport and store, have longer shelf life and less impact on products. Different inactivation methods directly affect the quality and function of probiotics, the most common preparation method of probiotics is heat inactivation, however, by excessively high temperature treatment to kill bacterial cells, it may cause cell wall rupture, morphological changes and metabolic function damage, thereby affecting its biological activity and anti-inflammatory effect.
[0003] Ultrasonic wave is a green non-thermal technology, which is widely used in the food industry. Ultrasonic treatment is also a physical treatment method for inactivating probiotics, and ultrasonic inactivation is a technology based on the cavitation effect of ultrasonic to inactivate probiotic strains. 850 kHz high-frequency ultrasound shows good inactivation effect on both exponential phase and stationary phase of bacteria, with inactivation rate exceeding 99%. Ultrasonic inactivation of probiotics has many advantages compared with heat inactivation, especially in retaining active ingredients. In addition, ultrasonic inactivation also has the advantages of simple operation and easy control.
[0004] Lactobacillus rhamnosus is a gram-positive, facultative anaerobic lactic acid bacteria, which is a common probiotic. Due to its multiple benefits to intestinal health and immune regulation, Lactobacillus rhamnosus has attracted much attention in the application of probiotics and exhibits good stability and biological activity. Studies have found that oral administration of Lactobacillus rhamnosus to chickens can improve their growth performance, maintain intestinal homeostasis, and enhance innate immune response and disease resistance. Lactobacillus rhamnosus LDTM7511 can also inhibit the release of inflammatory cytokines and improve the state of intestinal flora imbalance. In addition, Lactobacillus rhamnosus widely exists in the intestines of healthy individuals and can regulate the intestinal immune system and reduce inflammation through various mechanisms. The present application provides a Lactobacillus rhamnosus 1.0320, which is derived from traditional kumiss and has been identified by 16S rDNA bacterial identification. The identification result has been verified through the NCBI website, and it has been proved to have excellent probiotic properties, including acid and bile salt resistance, strong adhesion and surface hydrophobicity. The present application mainly introduces a method for preparing Lactobacillus rhamnosus 1.0320 afterbiotic by ultrasonic treatment, which provides certain technical basis for the preparation and application of afterbiotic. SUMMARY
[0005] The present application aims to provide a method for preparing Lactobacillus rhamnosus 1.0320 afterbiotic.
[0006] To achieve the above-mentioned purpose, the present application adopts the following technical solution:
[0007] The present application provides a Lactobacillus rhamnosus 1.0320, which has been deposited in the China General Microbiological Culture Collection Center on April 8, 2018, and the deposit number is CGMCC NO.15557.
[0008] The present application also provides a method for preparing Lactobacillus rhamnosus 1.0320 afterbiotic, which comprises the following steps:
[0009] (1) Lactobacillus rhamnosus 1.0320 is inoculated in a high-pressure sterilized liquid medium at an inoculation amount of 2% (v / v), and after cultivation and centrifugation, the bacterial cell precipitate is collected, washed with a pH 7.2 phosphate buffer solution, resuspended in a pH 7.2 PBS buffer solution, and 1×10 7 CFU / mL bacterial suspension is prepared by plate counting;
[0010] (2) The bacterial suspension prepared in (1) is treated by ultrasonic power of 400, 800W for 10-60min, and then freeze-dried to obtain the afterbiotic of Lactobacillus rhamnosus 1.0320.
[0011] Further, in the preparation method, the liquid culture medium is MRS liquid culture medium.
[0012] And / or, the culture condition is that the culture temperature is 37 DEG C, and the culture time is 18h.
[0013] And / or, the centrifugation condition is that the centrifugation temperature is 4 DEG C, the centrifugal force is 8000xg, and the centrifugation time is 10min.
[0014] And / or, the bacterial body is washed for three times by using pH 7.2 phosphate buffer solution.
[0015] Further, the ultrasonic treatment condition is preferably that the ultrasonic power is 800W, and the ultrasonic time is 60min.
[0016] The present application has the following beneficial effects:
[0017] (1) The antioxidant capacity of the Lactobacillus rhamnosus 1.0320 bacterial suspension after ultrasonic treatment is increased; the ultrasonic treatment reduces the self-aggregation capacity of the bacterial body and improves the surface hydrophobicity thereof; after being treated for 60min by using 800W ultrasonic power, the self-aggregation capacity of the Lactobacillus rhamnosus 1.0320 bacterial body can be reduced from 45.15±0.35% to 11.38±0.15%, and the surface hydrophobicity thereof can be increased from 12.84±0.31% to 22.87±1.24%;
[0018] (2) The Lactobacillus rhamnosus 1.0320 bacterial suspension after ultrasonic treatment significantly reduces the content and gene level of the proinflammatory factors IL-6, IL-1beta and TNF-alpha in the LPS-induced macrophages, and improves the content and gene level of the anti-inflammatory factor IL-4. This shows that the Lactobacillus rhamnosus 1.0320 bacterial suspension after ultrasonic treatment has certain anti-inflammatory effect, and can reduce the release of inflammatory factors of the LPS-induced macrophages. BRIEF DESCRIPTION OF DRAWINGS
[0019] In order to more clearly illustrate the technical solutions of the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and therefore should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor. In the drawings:
[0020] Figure 1Effect of ultrasonic treatment on survival rate of Lactobacillus rhamnosus 1.0320; wherein, L represents live bacteria suspension without treatment, 10, 30, 60 represent bacteria suspensions with ultrasonic treatment for 10 min, 30 min and 60 min respectively; different letters represent significant difference at p<0.05 level;
[0021] Figure 2 Effect of ultrasonic treatment on cell morphology of Lactobacillus rhamnosus 1.0320; wherein, L represents live bacteria, 10 min, 30 min, 60 min represent ultrasonic treatment time (blue arrow: cell surface damage and roughness; red arrow: lysed cells or cell fragments);
[0022] Figure 3 Effect of ultrasonic treatment on self-aggregation ability of Lactobacillus rhamnosus 1.0320; wherein, L represents live bacteria suspension, 10, 30, 60 represent bacteria suspensions with ultrasonic treatment for 10 min, 30 min and 60 min respectively; different letters represent significant difference at p<0.05 level;
[0023] Figure 4 Effect of ultrasonic treatment on surface hydrophobicity of Lactobacillus rhamnosus 1.0320; wherein, L represents live bacteria suspension, 10, 30, 60 represent bacteria suspensions with ultrasonic treatment for 10 min, 30 min and 60 min respectively; different letters represent significant difference at p<0.05 level;
[0024] Figure 5 Effect of ultrasonic treatment on ABTS free radical scavenging capacity of Lactobacillus rhamnosus 1.0320 bacteria suspension; wherein, different letters represent significant difference at p<0.05 level;
[0025] Figure 6 Effect of ultrasonic treatment on content of inflammatory factors in LPS-induced macrophages; wherein, NC represents macrophages without sample treatment or LPS induction, PC represents LPS-induced macrophages, L represents live bacteria suspension treatment group, 10, 30, 60 represent bacteria suspension treatment groups with ultrasonic treatment for 10 min, 30 min and 60 min respectively; (A) content of anti-inflammatory factor IL-4, (B) content of pro-inflammatory factor IL-1β, (C) content of pro-inflammatory factor TNF-α, (D) content of pro-inflammatory factor IL-6. DETAILED DESCRIPTION
[0026] In order to make the objectives, technical solutions and advantages of the present application clearer, further detailed description will be made to the present application in combination with embodiments and drawings, the illustrative embodiments and the description thereof are only used to explain the present application, and do not limit the present application. The specific conditions not mentioned in the embodiments are carried out according to the conventional conditions or the conditions suggested by the manufacturers. The reagents or instruments not mentioned by the manufacturers are all the conventional products which can be purchased in the market.
[0027] The present application provides a Lactobacillus rhamnosus 1.0320, which has been preserved in China General Microbiological Culture Collection Center on April 8, 2018, and the preservation number is CGMCC NO. 15557.
[0028] The present application also provides a preparation method of the postbiotic of the Lactobacillus rhamnosus 1.0320, comprising:
[0029] (1) inoculating the Lactobacillus rhamnosus 1.0320 into a high-pressure sterilized liquid culture medium at an inoculation amount of 2% (v / v), and after cultivation and centrifugation, collecting the bacterial cell precipitate, washing with a pH 7.2 phosphate buffer solution, resuspending in a pH 7.2 PBS buffer solution, and preparing a 1×10 7 CFU / mL bacterial suspension by plate counting;
[0030] (2) freezing-drying the bacterial suspension prepared in (1) after ultrasonic treatment at an ultrasonic power of 400, 800 W for 10-60 min, to obtain the postbiotic of the Lactobacillus rhamnosus 1.0320.
[0031] Further, in the preparation method, the liquid culture medium is MRS liquid culture medium;
[0032] and / or, the culture conditions are: the culture temperature is 37℃, and the culture time is 18h;
[0033] and / or, the centrifugation conditions are: the centrifugation temperature is 4℃, the centrifugal force is 8000xg, and the centrifugation time is 10min;
[0034] and / or, the bacterial cell is washed with a pH 7.2 phosphate buffer solution for three times.
[0035] Further, the ultrasonic treatment conditions are preferably: the ultrasonic power is 800 W, and the ultrasonic time is 60min. During the ultrasonic treatment, an ice water bath is used to control the temperature of the bacterial suspension to about 25℃.
[0036] Further, 1L of the MRS liquid culture medium comprises 5.0 g beef extract, 5.0 g peptone, 5.0 g yeast extract powder, 10.0 g tryptone, 20.0 g glucose, 2.0 g diammonium hydrogen citrate, 2.0 g dipotassium hydrogen phosphate, 5.0 g sodium acetate, 1.0 g Tween 80, 0.25 g manganese sulfate and 0.58 g magnesium sulfate.
[0037] In order to further illustrate the present application, the preparation method of the Lactobacillus rhamnosus 1.0320 probiotic provided by the present application is described below in combination with examples, but it should be understood that these examples are implemented on the premise of the technical scheme of the present application, and detailed implementation modes and specific operation processes are given, which are only for further illustrating the features and advantages of the present application, but not for limiting the claims of the present application, and the protection scope of the present application is not limited to the following examples.
[0038] Example 1
[0039] The Lactobacillus rhamnosus 1.0320 was inoculated in the autoclaved liquid culture medium at an inoculation amount of 2% (v / v), and after cultivation and centrifugation, the bacterial body precipitate was collected, washed with a pH 7.2 phosphate buffer solution, resuspended in a pH 7.2 PBS buffer solution, and 1×10 7 CFU / mL bacterial suspension was prepared by plate counting. After the bacterial suspension prepared above was treated at an ultrasonic power of 400 W for 60 min, freeze-drying was performed, and thus the probiotic of the Lactobacillus rhamnosus 1.0320 was prepared.
[0040] Example 2
[0041] The Lactobacillus rhamnosus 1.0320 was inoculated in the autoclaved liquid culture medium at an inoculation amount of 2% (v / v), and after cultivation and centrifugation, the bacterial body precipitate was collected, washed with a pH 7.2 phosphate buffer solution, resuspended in a pH 7.2 PBS buffer solution, and 1×10 7 CFU / mL bacterial suspension was prepared by plate counting. After the bacterial suspension prepared above was treated at an ultrasonic power of 800 W for 30 min, freeze-drying was performed, and thus the probiotic of the Lactobacillus rhamnosus 1.0320 was prepared.
[0042] Test Example 1
[0043] (1) Effect of ultrasonic treatment on the viable count of the probiotic
[0044] From the above results, it can be seen that the ultrasonic treatment can effectively increase the viable count of the probiotic. Figure 1It can be seen that the total number of colonies of L. rhamnosus 1.0320 was 8.39±0.036 lg CFU / mL without treatment, and the total number of colonies decreased continuously after ultrasonic treatment until complete inactivation (0 lg CFU / mL). Compared with the untreated live bacterial suspension, when the ultrasonic power was 400 W, the total number of colonies was significantly reduced to 7.10±0.03 lg CFU / mL (P<0.05) after 10 min of ultrasonic treatment. When the ultrasonic treatment time was 30 min, the total number of colonies was significantly reduced to 5.69±0.09 lg CFU / mL. When the ultrasonic time was 60 min, L. rhamnosus 1.0320 was completely inactivated. Under the condition of ultrasonic power of 800 W, L. rhamnosus 1.0320 treated for 30 min was completely inactivated. Under the same ultrasonic treatment time, compared with ultrasonic power of 400 W, ultrasonic power of 800 W had higher inactivation efficiency. It is shown that ultrasonic treatment has a certain inactivation effect on L. rhamnosus 1.0320, which is not only affected by the ultrasonic time but also by the ultrasonic power.
[0045] (2) Effect of ultrasonic treatment on bacterial morphology
[0046] As Figure 2 The scanning electron microscope images under 20k magnification can clearly observe the changes in the morphology of bacterial cells treated with different ultrasonic powers and times. The bacterial cells of L. rhamnosus 1.0320 suspension treated with different ultrasonic powers and times were damaged to different degrees. The surface of live bacterial cells was smooth and the morphology was complete. After treatment with ultrasonic power of 400 W, the morphology of the bacterial cells gradually changed, and the bacterial cells treated for 60 min had a more obvious change than those treated for 10 min. The bacterial cell membrane was damaged, the surface roughness increased, and more bacterial contents leaked. When the ultrasonic power was 800 W, the bacterial morphology was more severely damaged, and the bacterial cell membrane was severely damaged after 30 min of ultrasonic treatment, the surface roughness increased significantly, and some cell fragments appeared. Under the same ultrasonic time, the damage degree of ultrasonic power of 800 W was higher than that of ultrasonic power of 400 W. It is shown that the increase of ultrasonic power enhances the cavitation effect, which further effectively damages the bacterial morphology and increases the release of bacterial contents.
[0047] (2) Effect of ultrasonic treatment on bacterial self-aggregation ability
[0048] From Figure 3The results showed that the self-aggregation ability (CCA) of the untreated *Lactobacillus rhamnosus* 1.0320 live bacterial suspension was 45.15 ± 0.35%. After ultrasonic treatment, the bacterial CCA decreased significantly (P < 0.05). Under ultrasonic power of 400 W and 800 W, the bacterial self-aggregation ability gradually decreased with the extension of ultrasonic treatment time (10 min, 30 min, 60 min). Under ultrasonic power of 400 W, when the time increased from 10 min to 60 min, the bacterial CCA decreased from 18.36 ± 0.40% to 12.05 ± 1.41%. At ultrasonic power of 800 W and treatment time of 60 min, the bacterial CCA decreased to the lowest level, 11.38 ± 0.15%. At the same ultrasonic time (10 min, 30 min), the bacterial CCA under the 800 W power condition was significantly lower than that under the 400 W ultrasonic treatment (P < 0.05). When the sonication time was extended to 60 min, there was no significant difference in the CCA of the bacteria under 400 W and 800 W conditions (P>0.05). This result indicates that sonication power and treatment time have a significant impact on the self-aggregation ability of Lactobacillus rhamnosus, and that excessively high sonication power or excessively long treatment time will lead to a significant decrease in its self-aggregation ability.
[0049] (3) Effect of ultrasonic treatment on the hydrophobicity of bacterial cell surface
[0050] like Figure 4 The changes in the hydrophobicity (CSH) of *Lactobacillus rhamnosus* 1.0320 cell surface after sonication at 400W and 800W for 10 min, 30 min, and 60 min are shown. The CSH of *Lactobacillus rhamnosus* 1.0320 without treatment was 12.84 ± 0.31%. At 400W sonication, as the sonication time increased from 10 min to 60 min, the CSH increased from 16.63 ± 0.75% to 22.87 ± 1.24%. At 800W sonication, compared to the CSH after 10 min of sonication, the CSH significantly increased to 22.87 ± 1.24% after 60 min of sonication (P < 0.05). Under 400W sonication conditions, increasing the sonication time from 10 min to 30 min significantly increased the CSH (P < 0.05). Under the same sonication time (10 min), compared with the bacterial cell CSH of the bacterial suspension treated with 400 W sonication power, the CSH of the bacterial suspension treated with 800 W sonication power was significantly increased (P<0.05). At 60 min of sonication, there was no significant difference in CSH between the 400 W and 800 W sonications (P>0.05). This indicates that sonication can improve the surface hydrophobicity of *Lactobacillus rhamnosus* cells. High power and appropriate treatment time may increase the exposure of hydrophobic groups on the cell surface, thereby enhancing the hydrophobicity of the cell surface.
[0051] (5) Effect of ultrasonic treatment on ABTS free radical scavenging ability
[0052] As shown in Figure 5 , the ABTS radical scavenging capacity of the ultrasonically treated L. rhamnosus 1.0320 bacterial suspension was significantly better than that of the untreated live bacterial suspension (P < 0.05). When the treatment time was increased from 10 min to 60 min under an ultrasonic power of 400 W, the ABTS radical scavenging rate of the bacterial suspension was significantly increased from 67.27 ± 0.71% to 91.22 ± 0.39% (P < 0.05). This indicated that longer ultrasonic treatment had a positive effect on enhancing antioxidant activity. Under an ultrasonic power of 800 W, the ABTS radical scavenging capacity of the bacterial suspension showed a gradually increasing trend with the extension of the treatment time. After the ultrasonic time was extended from 10 min to 60 min, the ABTS radical scavenging rate was significantly increased from 71.42 ± 0.71% to 93.99 ± 0.26% (P < 0.05). Under the same ultrasonic treatment time (10 min or 60 min), the ABTS radical scavenging capacity of the bacterial suspension treated under an ultrasonic power of 800 W was significantly higher than that of the bacterial suspension treated under an ultrasonic power of 400 W (P < 0.05).
[0053] (6) Effect of the bacterial suspension after ultrasonic treatment on the content of inflammatory factors in LPS-induced macrophages
[0054] As shown in Figure 6 , the IL-4 content of the LPS-induced macrophages (PC group) was significantly lower than that of the NC group (P < 0.05). After treatment with the ultrasonic bacterial suspension, the IL-4 content of the LPS-induced macrophages was significantly increased. Under an ultrasonic power of 400 W, the IL-4 content of the LPS-induced macrophages was significantly increased after the ultrasonic time was increased from 30 min to 60 min (P < 0.05). Under an ultrasonic power of 800 W, the IL-4 content of the LPS-induced macrophages was continuously increased with the increase of the ultrasonic time of the bacterial suspension. Under the same ultrasonic treatment time (10 min, 30 min, 60 min), the IL-4 content of the LPS-induced macrophages in the bacterial suspension treatment group under an ultrasonic power of 800 W was significantly higher than that in the bacterial suspension treatment group under an ultrasonic power of 400 W (P < 0.05). As shown in Figure 6(B)-(D), the contents of IL-1β, TNF-α and IL-6 in macrophages (PC group) after LPS induction were significantly higher than those in the NC group (P<0.05). After treatment with the ultrasonic bacterial suspension, the contents of IL-1β, TNF-α and IL-6 in LPS-induced macrophages were significantly reduced (P<0.05). Under the same ultrasonic treatment time, compared with the 400 W ultrasonic bacterial suspension treatment group, the content of pro-inflammatory factor TNF-α in LPS-induced macrophages was significantly reduced in the 800 W ultrasonic bacterial suspension treatment group (P<0.05). It is shown that the ultrasonic treatment of Lactobacillus rhamnosus 1.0320 bacterial suspension has a certain anti-inflammatory effect and can reduce the release of inflammatory factors in LPS-induced macrophages.
Claims
1. Lactobacillus rhamnosus 1.0320, characterized in that, The Lactobacillus rhamnosus 1.0320 is preserved in China General Microbiological Culture Collection Center on April 8, 2018, and the preservation number is CGMCC NO. 15557.
2. A method for the preparation of a probiotic of Lactobacillus rhamnosus 1.0320, characterized by, The method comprises the following steps: (1) Lactobacillus rhamnosus 1.0320 was inoculated in a high-pressure sterilized liquid medium at an inoculation amount of 2% (v / v), cultured and centrifuged, and then the bacterial cell precipitate was collected, washed with a pH 7.2 phosphate buffer solution, resuspended in a pH 7.2 PBS buffer solution, and then 1 x 10 7 CFU / mL bacterial suspension was prepared by plate counting. (2) Lactobacillus rhamnosus 1.0320 was inoculated in a high-pressure sterilized liquid medium at an inoculation amount of 2% (v / v), cultured and centrifuged, and then the bacterial cell precipitate was collected, washed with a pH 7.2 phosphate buffer solution, resuspended in a pH 7.2 PBS buffer solution, and then 1 x 10 7 CFU / mL bacterial suspension was prepared by plate counting. (3) Lactobacillus rhamnosus 1.0320 was inoculated in a high-pressure sterilized liquid medium (2) The bacteria suspension prepared in (1) is subjected to ultrasonic treatment at an ultrasonic power of 400 W or 800 W for 10-60 min, and then is freeze-dried to obtain the Lactobacillus rhamnosus 1.0320 postbiotic.
3. The method of preparation of Lactobacillus rhamnosus 1.0320 probiotic according to claim 2, characterized in that, The liquid culture medium is MRS liquid culture medium.
4. The method of claim 2, wherein the Lactobacillus rhamnosus 1.0320 postbiotic is prepared by, The culture condition is that the culture temperature is 37 DEG C, and the culture time is 18 h.
5. The method of claim 2, wherein the Lactobacillus rhamnosus 1.0320 postbiotic is prepared by, In the preparation method, the centrifugal condition is that the centrifugal temperature is 4 DEG C, the centrifugal force is 8000 x g, and the centrifugal time is 10 min.
6. The method of claim 2, wherein the Lactobacillus rhamnosus 1.0320 postbiotic is prepared by, The bacterial cells are washed three times with a pH 7.2 phosphate buffer solution.
7. The method of claim 2, wherein the Lactobacillus rhamnosus 1.0320 postbiotic is prepared by, The ultrasonic treatment condition is preferably that the ultrasonic power is 800 W, and the ultrasonic time is 60 min.
8. The method of claim 2, wherein the Lactobacillus rhamnosus 1.0320 postbiotic is prepared by, During the ultrasonic treatment, an ice water bath is used to control the temperature of the bacteria suspension to about 25 DEG C.
9. A preparation of a postbiotic produced by the method of producing a postbiotic of Lactobacillus rhamnosus 1.0320 according to claim 2, characterized in that, The preparation includes liquid preparation, powder preparation, tablet, pill or capsule.
10. Use of a postbiotic prepared according to the method of claim 2 of a Lactobacillus rhamnosus 1.0320 postbiotic, characterized in that, The application includes a method for preparing more stable and efficient health products, dietary supplements, drugs, food or beverages.