72 results about "Lactobacillus helveticum" patented technology

The invention discloses a probiotic composition for relieving anxiety or depression and an application thereof. The probiotic composition comprises prebiotics, a K-KLJ probiotic combination and functional substances. The K-KLJ probiotic composition contains at least one of lactobacillus plantarum, lactobacillus reuteri, lactobacillus casei, and lactobacillus helveticus, or also contains at least one of lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium animalis and bifidobacterium longum. The probiotic composition of the present invention can significantly increase quantity ofbeneficial intestinal flora, improve intestinal discomfort, and reduce chronic inflammation, thereby reducing unhealthy emotion, and preventing emotional diseases such as depression and anxiety. Moreover, according to the invention, the combination of probiotic strains, the prebiotics, the probiotic strains and the functional substances have effect of significant synergistic enhancement.

The present invention provides a lactic acid bacterium which has high proteolysis activity and thus has excellent peptide production ability and/or amino acid production ability. The present invention also provides fermented milk which contains an amino acid and/or a peptide at high concentration and has a good flavor. The present invention specifically provides a lactic acid bacterium belonging to the genus Lactobacillus helveticus, which is characterized by having at least one of the following properties (a)-(d). (a) The lactic acid bacterium produces 25 [mu]mol/ml or more of a free amino acid by fermenting animal milk. (b) The lactic acid bacterium produces 8.5 mg/ml or more of a peptide by fermenting animal milk. (c) The lactic acid bacterium produces XP peptide and/or XPP peptide in a total amount of 260 [mu]g/ml or more by fermenting animal milk. (d) The amount of IPP peptide and VPP peptide per acidity of fermented milk that is obtained by fermenting animal milk at 30-34 DEG C (inclusive) is 6.0 mg/g or more in terms of VPP.

The invention relates to a lactobacillus helveticus H11 and a method used for preparing a brown active milk beverage. The method comprises the following steps: preparing a MRS culture medium; activating bacterial strains; culturing bacterial strains; preparing separated milk containing glucose; preparing a brown active lactobacillus beverage, and the like. The invention has the advantages that theprepared brown active milk beverage is capable of reducing fermenting time and reducing fermenting cost, has nice taste and flavor during storage period and has higher stability. Peptides Val-Pro-Proand Ile-Pro-Pro with a function of reducing blood pressure, ACE inhibitor activity and biological activity are generated in the fermentation period, so that the functionality and healthcare propertyof milk beverage products can be enhanced.

The invention discloses a probiotic composition for improving health of the oral cavity. The composition comprises yeast, lactobacillus helveticus, lactobacillus rhamnosus and bifidobacterium longum;and the viable count of each gram of the composition is 5 billion CFU, wherein the viable count of the yeast is 5.2 hundred million CFU, the viable count of the lactobacillus helveticus is 2.68 billion CFU, the viable count of the lactobacillus rhamnosus is 1.44 billion CFU, and the viable count of the bifidobacterium longum is 3.6 hundred million CFU. Probiotic raw materials selected for the probiotic composition for improving health of the oral cavity disclosed by the invention are food raw materials, so that the product namely the probiotic composition can be directly eaten and is safe to eat. After being eaten, the probiotic composition can complete operation of regulating the balance of the microbial population of the oral cavity, can improve microbial population of intestinal tracts,and can further solve the problems of the health of the oral cavity, such as halitosis caused by the problems of the health of the intestinal tracts.

The invention relates to lactobacillus helveticus LH43, and more specifically relates to a method for preparing a lactobacillus beverage by utilizing the lactobacillus helveticus LH43. The method comprises the following steps: (1) powder dissolution; (2) first sterilization; (3) cooling; (4) inoculation: inoculating lactobacillus helveticus LH43 freeze-dried powder in milk processed in the step (3) to carry out fermentation; (5) heat-preservation enzymolysis: carrying out enzymolysis on the fermented milk at 35-37 DEG C for 3-5h to form fermentation liquor; (6) blending: weighing the substances according to mass percent and mixing uniformly to form the lactobacillus beverage; (7) second sterilization; and (8) filling. As the exclusive lactobacillus bulgaricus LH43 is fermented to prepare the lactobacillus beverage without adding protease and only a heat-preservation enzymolysis process is added in the traditional lactobacillus preparation process, so that good enzymolysis effect can be achieved to generate a large amount of active peptide, and the fermentation flavor is more unique and strong at the same time.

The invention belongs to the technical field of microorganisms, and discloses a high-adhesion-property Lactobacillus helveticus strain with an immunity enhancement function. The Lactobacillus helveticus strain is named WHH2580, and is preserved in the China General Microbiological Culture Collection Center since October 23, 2019 under the preservation number of CGMCC No. 18730. The Lactobacillus helveticus strain has a classification name of Lactobacillus helveticus. The invention further discloses application of the Lactobacillus helveticus strain. The Lactobacillus helveticus strain disclosed by the invention has excellent adhesion property in both active form and inactivated form, and is capable of enhancing body immunity by improving and regulating organ index of the body as well as nonspecific immune response and specific immune response. Moreover, the Lactobacillus helveticus strain disclosed by the invention has immunity regulation effects such that corresponding compositions can be ingested so as to improve decreased immune functions by activating the immune functions.

The invention discloses a weak post-acidification lactobacillus helveticus sh2-5-66 and an application thereof. Human-derived lactobacillus helveticus SH2-1 with excellent probiotic characteristics isused as a starting strain, the weak post-acidification lactobacillus helveticus sh2-5-66 is obtained through ultraviolet mutagenesis according to the relationship between the H<+>-ATPase enzyme and the lactobacillus helveticus SH2-1, and with the H<+>-ATPase enzyme activity as a screening indicator, and a preservation number is CGMCC No.19123. The lactobacillus helveticus sh2-5-66 of the invention is used for fermented milk production, the acidity is reduced by 57 degree T compared with the lactobacillus helveticus SH2-1, fermented milk produced by using the lactobacillus helveticus sh2-5-66alone or with commercial streptococcus thermophiles st447 together has excellent fermentation indexes, and at the same time the lactobacillus helveticus sh2-5-66 has excellent genetic stability.

A composition comprising specific Lactobacillus helveticus strains is provided for reducing the symptoms of allergies originating from food, respiratory or contact allergens. Preferably the composition reduces symptoms of allergies (secondary prevention) while also able to reduce sensitization (primary prevention).

The invention belongs to the technical field of microorganisms, and particularly relates to a culture medium for culturing a lactobacillus helveticus strain with a function of relieving lactose intolerance. A formula for a basic culture medium comprises 15 g/L of yeast peptone, 20 g/L of yeast extract, 20 g/L of lactose, 4 g/L of citric acid, 3 g/L of L-malic acid, 0.5 g/L of magnesium sulfate heptahydrate, 2 g/L of monopotassium phosphate and 5 g/L of sodium acetate, with the balance being purified water; and the pH value of the basic culture medium is 6.60. A formula for an optimized culturemedium comprises 25 g/L of yeast peptone, 35 g/L of yeast extract, 35 g/L of lactose, 4 g/L of citric acid, 3 g/L of L-malic acid, 0.5 g/L of magnesium sulfate heptahydrate, 0.5 g/L of calcium chloride, 5 g/L of sodium acetate and 2 g/L of monopotassium phosphate, with the balance being purified water; and the pH value of the optimized culture medium is 6.60. The prepared lactobacillus helveticusstrain with the function of relieving lactose intolerance has the advantages of high viable count, high enzyme activity and the like, wherein the viable count is as high as 109 cfu/mL, and the enzymeactivity reaches 0.584 U/mL.

The invention discloses a composition used for improving vagina health, and belongs to the technical field of health care. The composition comprises the following ingredients in parts by weight: 3-7 parts of lactobacillus rhamnosus, 4-7 parts of lactobacillus helveticus, 2-5 parts of bifidobacterium longum, 10-20 parts of vacinium macrocarpon, 25-45 parts of collagen peptide, 0.01-0.03 part of vitamin C, 1 part of excipient and 1 part of diluent. Through the own pathogenic bacterium inhibition capability of probiotics and the capability of the probiotics for competing with the pathogenic bacteria, organism flora balance is effectively improved, and continuous flora distribution is formed. The composition is cooperated with conventional treatment, the recovery rate of diseases can be effectively improved, and a recurrence rate is lowered.

The invention belongs to the technical field of microorganisms, and provides lactobacillus helveticus L1258 with an intestinal regulation function. The strain is preserved in China General Microbiological Culture Collection Center (CGMCC) of Institute of Microbiology of Chinese Academy of Sciences on September 8, 2020, the preservation number is CGMCC No. 20611, and the preservation address is No.3 Yard 1, Beichen West Road, Chaoyang District, Beijing. The composition of the lactobacillus helveticus L1258 comprises 5-10 parts of lactobacillus helveticus L1258, 4-8 parts of lactobacillus acidophilus La28 and 6-9 parts of lactobacillus plantarum LP45. The composition is used for preparing food for regulating intestinal tracts and improving intestinal dysfunction. By means of the technical scheme, the problem that in the prior art, the intestinal flora disorder adjusting effect of a micro-ecological preparation is not good enough is solved.

The invention relates to the technical field of food microorganisms, in particular to lactobacillus helveticus ZJUIDS12 capable of improving alcoholic liver injury and application of the lactobacillus helveticus ZJUIDS12. The invention discloses lactobacillus helveticus ZJUIDS12, and the preservation number of the lactobacillus helveticus ZJUIDS12 is CGMCC (China General Microbiological Culture Collection Center) NO.23997. The lactobacillus helveticus ZJUIDS12 can be used for preparing the lactobacillus helveticus. The invention also discloses an application of the lactobacillus helveticus ZJUIDS12 in the preparation of a product for protecting the liver injury at the same time, and the lactobacillus helveticus ZJUIDS12 can be used for preparing the product for protecting the liver injury at the same time.

The invention relates to the field of microorganisms, in particular to a probiotic strain for improving the health of respiratory tract as well as a composition and application of the probiotic strain. The probiotic strain for improving respiratory tract health provided by the invention is lactobacillus helveticus (numbered as DSM 33107), and the lactobacillus helveticus and metabolites thereof have the capabilities of inhibiting the growth of bacteria, promoting the repair of lung epithelial cells and promoting the phagocytosis of macrophages; the infection probability of the respiratory tract can be effectively reduced, the repairing capability of the respiratory tract is improved, PM2.5 in a human body is promoted to be removed, and foreign matters in a respiratory tract can be removed.The metabolite of the lactobacillus helveticus disclosed by the invention contains an effective component of 1, 2, 3, 4-tetrahydro-beta-carboline-3-carboxylic acid.

The invention discloses a novel application of lactobacillus helveticus NS-8 fermented liquor. The lactobacillus helveticus NS-8 fermented liquor can serve as a raw material to be used for preparing cosmetics or daily chemical products with anti-oxidation and anti-melanogenesis effects. Lactobacillus helveticus NS-8 is separated from a natural fermented product in Inner Mongolia prairie of China and has good activity of probiotics. The lactobacillus helveticus NS-8 is conventionally fermented for 12-24 hours, centrifuged and filtered to separate out the aseptic fermented liquor. Intracellular and extracellular detection proves that the fermented liquor has activity of tyrosinase in a mode of inhibiting melanogenesis and can effectively reduce generation of melanin in cells. In addition, a spectrophotometer detects that the fermented liquor can remarkably remove formation of oxygen free radicals and is good in oxidation resistance. Therefore, the obtained lactobacillus helveticus NS-8 fermented liquor can serve as a natural effective component to be applied to products such as the cosmetics and the daily chemical products.

The invention provides an anti-alcohol probiotic fruit and vegetable freeze-dried powder and a preparation method thereof. The anti-alcohol probiotic fruit and vegetable freeze-dried powder is formed in a way that lactobacillus reuteri, lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus casei, lactobacillus helveticus, lactobacillus rhamnosus and streptococcus thermophiles are mixed at a ratio, wherein the lactobacillus reuteri, the lactobacillus plantarum, the lactobacillus bulgaricus, the lactobacillus casei, the lactobacillus helveticus, the lactobacillus rhamnosus and the streptococcus thermophiles take Daucus carota var. sativa Hoffm., Lycopersicon esculentum, Brassica oleracea L. and soybean milk as raw materials, and the viable count of the lactobacillus reuteri, the lactobacillus plantarum, the lactobacillus bulgaricus, the lactobacillus casei, the lactobacillus helveticus, the lactobacillus rhamnosus and the streptococcus thermophiles is independently 10<7>-10<9> cfu/g. The anti-alcohol probiotic fruit and vegetable freeze-dried powder is obtained in a way that the pure natural Daucus carota var. sativa Hoffm., Lycopersicon esculentum, Brassica oleracea L. and soybean milk is fermented through probiotics, and therefore, the anti-alcohol probiotic fruit and vegetable freeze-dried powder does not contain any chemical synthesis substance, is a pure natural compound probiotic fruit and vegetable freeze-dried powder capable of efficiently degrading alcohol, and has the functions of boosting immunity, regulating intestinal flora balance, preventing constipation and diarrhea and the like.

The invention relates to the technical field of probiotic preparations, in particular to a lactobacillus preparation and application thereof. According to the lactobacillus preparation provided by the invention, magnesium stearate and pregelatinized starch are used as auxiliary materials, so that the preparation can be stored at normal temperature, the survival rate of thalli can be kept high, and the lactobacillus preparation has good colonization capability in intestinal tracts. Based on the ACE inhibitory activity of lactobacillus, especially lactobacillus helveticus, the lactobacillus preparation provided by the invention can have the effect of improving hypertension, can be used as a medicine for improving hypertension or a health-care product suitable for hypertensive patients or food for special medical purposes, and can also be used as an additive of food. Experiments show that after the lactobacillus preparation provided by the invention is stored for 12 months at room temperature, the survival rate of the lactobacillus still reaches 72.28%.

The present invention relates to a lactobacillus helveticus, a traditional fried dough twist fermentation dough containing lactobacillus helveticus, fried dough twists and an application. Production steps of the fermentation dough are as follows: after MRS 1 is activated on a slope of a lactic acid bacterium bacterial culture medium, the activated MRS 1 is subjected to static culture at 32-40 DEGC for 20-60 h to obtain bacterial liquid; after the culture is completed, the bacterial liquid is inoculated into flour, the fermentation dough and water are supplemented, and fermentation is conducted at a condition of 25-37 DEG C for 36-60 h to obtain the fried dough twist fermentation dough. The lactobacillus helveticus CGMCC No.16744 is mixed with the old fermentation dough and wheat flour andfermentation is conducted to obtain the fermentation dough. During the preparation processes, the lactobacillus helveticus CGMCC No.16744 is added in a small amount of the old fermentation dough forfermentation to improve a production technology of the fried dough twist fermentation dough, so that the traditional fried dough twist fermentation dough can be industrially produced, quality of the fried dough twists is maintained, at the same time, an inoculation amount of the old fermentation dough in the production is reduced, and besides, richer flavor substances are produced.