4 results about "Kluyveromyces lactis" patented technology

This invention belongs to the field of cosmetic technology and discloses a composition containing polypeptides, its preparation method, and its application. The composition provided by this invention comprises: polypeptides and a solubilizing and penetration-enhancing complex; the polypeptides include at least one selected from Codonopsis pilosula cyclic peptide B, conopeptide, carnosine, acetyl tetrapeptide-5, acetyl hexapeptide-8, and nonapeptide-1; the solubilizing and penetration-enhancing complex comprises the fermentation product filtrate of Kluyveromyces lactis / Ganoderma lucidum fruiting body extract, polyols, polysorbate, and ferulic acid. The composition provided by this invention, through the synergistic effect between its components, can effectively improve the solubility and stability of the polypeptides, preventing precipitation or exudation, while effectively promoting the transdermal absorption of the polypeptides; the composition provided by this invention has excellent antioxidant and anti-aging effects.

This invention relates to a multi-effect synergistic lipid-lowering composition for food and its preparation method, belonging to the field of food technology. The composition includes the following raw materials: a compound fermentation broth, *Gynostemma pentaphyllum* extract, *Lycium chinense* root bark extract, and *Rosa rugosa* fruit extract. In the preparation of the compound fermentation broth, *Rosa laevigata*, mulberry twigs, and *Fritillaria cirrhosa* are co-fermented with a compound microbial culture consisting of *Pediococcus pentosaceus*, *Lactobacillus curvatureii*, and *Kluyveromyces lactis*. This fully utilizes the synergistic effects of the raw materials and the advantages of the fermentation process, further enhancing the antioxidant activity of the multi-effect synergistic lipid-lowering composition. Furthermore, this invention also uses *Gynostemma pentaphyllum*, *Lycium chinense* root bark, and *Rosa rugosa* fruit as raw materials to prepare extracts, which are then compounded as components of the multi-effect synergistic lipid-lowering composition. This effectively utilizes the lipid-lowering properties of different raw materials, synergistically enhancing their effects to achieve lipid-lowering and weight-loss effects.

The application discloses a method for constructing a genetically engineered Kluyveromyces lactis strain for producing miR162a, which comprises co-transferring two plasmids expressing DCL1, HYL1 and SE genes from Arabidopsis thaliana into a Kluyveromyces lactis GG799 strain by electroporation, so that the yeast obtains the ability to cut plant-derived precursor miRNA, one of the plasmids synchronously expresses a precursor of miR162a from Lycium ruthenicum Murr, and the genetically engineered Kluyveromyces lactis strain for stably producing miR162a is obtained after acetamide screening. The application further discloses the genetically engineered Kluyveromyces lactis strain constructed according to the above method and application thereof. The genetically engineered strain constructed by the method has a high yield of miR162a at a laboratory flask level, and can stably produce miR162a after continuous subculture, the genetically engineered Kluyveromyces lactis strain exhibits the ability to promote osteogenic differentiation in a cell experiment, and can effectively improve the osteoporosis symptoms of mice in an animal experiment.

This invention provides a method for preparing low-fat lactose-free milk, belonging to the field of dairy product technology. Based on raw milk, the method involves centrifuging to obtain low-fat milk, adding lactase (produced through aerobic fermentation using Aspergillus oryzae CICC 40228 and Kluyveromyces lactis BNCC 186193 and then immobilizing it) for enzymatic hydrolysis. The milk is then subjected to vacuum degassing, VTIS instantaneous sterilization, and two-stage homogenization to obtain low-fat lactose-free milk. The immobilized lactase prepared by the combined microbial fermentation has high activity and good compatibility, enabling deep lactose hydrolysis without introducing undesirable flavors. Vacuum degassing removes gases and trace amounts of off-flavors from the milk base and prevents oxidative denaturation. VTIS instantaneous sterilization achieves commercial sterility while maximizing the preservation of milk nutrients and natural flavor. Two-stage homogenization optimizes the low-fat milk colloidal dispersion system through the synergistic effect of high-pressure crushing and low-pressure stabilization, solving the problems of fat floating and protein precipitation.