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77 results about "Lactobacillus helveticum" patented technology
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Lactobacillus helveticus microcapsule, preparation and use thereof
InactiveCN101323850AOvercoming the problem of low survival rate of freeze-dryingImprove efficiencyMilk preparationMetabolism disorderFreeze-dryingDietary supplement
The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Probiotic composition for relieving anxiety or depression and application thereof
ActiveCN111728111AImprove growth efficiencyIncrease the number ofMilk preparationNervous disorderBiotechnologyDisease
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.
Owner:WUHAN KANGFUDE BIOTECH CO LTD
Method for detecting five bacteria in vinegar grains by fluorogenic quantitative PCR (polymerase chain reaction)
InactiveCN103184289AMicrobiological testing/measurementFluorescence/phosphorescenceBiotechnologyMicroorganism
The invention adopts fluorogenic quantitative PCR to detect dynamic changes of lactobacillus helveticus, lactobacillus crispatus, lactobacillus casei, lactobacillus delbrueckii and lactobacillus acidophilus in a vinegar grains community, thereby providing a technical support for research on other microbial communities.
Owner:JIANGNAN UNIV
Bacterium lactobacillus helveticus having high proteolysis activity
InactiveCN103221531AHigh hydrolytic activityAdd flavorMilk preparationBacteriaHigh concentrationBacteroides
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.
Owner:ASAHI GRP HLDG LTD
Bean yoghourt suitability strain, microbial agent and application thereof
ActiveCN110129243ACurd works wellAdd flavorBacteriaLactobacillusMicrobial agentDrug biotransformation
The invention relates to the technical field of microorganisms, in particular to a bean yogurt suitability strain, a microbial agent and an application thereof. The bean yogurt suitability strain is selected from any one or more of the following strains: 1) Lactobacillus rhamnosus SCB0119 with a preservation number of CGMCC17618; 2) Lactococcus lactis SCB0469 with the preservation accession numberof CGMCC17619; 3) Lactobacillus helveticus SCB0641 with the preservation number of CGMCC17620; all the three strains are preserved in the China Collection of Microorganisms and Cultures, and the preservation time is April 24, 2019. The above-mentioned microbial agent can obtain the microbial agent by reasonable compatibility, and the mixed soymilk is fermented to obtain the bean yoghurt with goodcurdled milk effect and good flavor, soy isoflavone can be subjected to biotransformation, and the content of free soybean isoflavone aglycones can be increased.
Owner:SOUTH CHINA AGRI UNIV
Lactic acid bacteria complex microbial agent for treating depression
InactiveCN109157547AGood treatment effectPromote generationNervous disorderBacteriaMicrobial agentLactobacillus fermentum
The invention discloses a lactic acid bacteria complex microbial agent for treating depression. The lactic acid bacteria complex microbial agent is a JF complex lactic acid bacteria preparation, and mainly comprises lactobacillus helveticus and lactobacillus fermentum, wherein the lactobacillus helveticus and lactobacillus fermentum are combined according the weight ratio of 1:3. The lactic acid bacteria complex microbial agent provided by the invention has the advantages that an anti-depression effect is realized by restoring healthy flora and regulating bacteria, intestinal and brain axis functions, and the lactic acid bacteria complex microbial agent has a good therapeutic effect for depression, and the effective rate is 90% or higher, not only is peripheral inflammation reduced, but also neuroinflammation is improved, the neurogenesis in brain is increased, and the brain neuroplasticity is enhanced.
Owner:北京万通益生物科技有限公司
Probiotics preparation and application thereof
InactiveCN107095308AImprove compositionImprove constipationOrganic active ingredientsDigestive systemLactobacillus plantarumBifidobacterium longum
The invention provides a probiotics preparation and application thereof, and belongs to the field of biotechnologies. The probiotics preparation comprises, by weight, 20-30% of lactobacillus plantarum, 30-40% of lactobacillus helveticus, 6-10% of bifidobacterium longum, 23-33% of litesse and 1-5% of cordyceps. The probiotics preparation and the application have the advantages that intestinal microbial environments can be conditioned by the probiotics preparation, constipation due to intestinal dysbacteriosis can be treated, the probiotics preparation can become effective fast, obvious effects can be realized, and the immunological competence of human bodies can be improved; the probiotics preparation can be applied to preparing healthcare products, foods or medicines for conditioning the intestinal microbial environments, accordingly, the composition of floras in intestinal tracts of hosts can be improved, the constipation can be prevented and improved, and the probiotics preparation can become effective fast and is free of side effects.
Owner:广东格物生物科技有限公司
Lactobacillus helveticus H11 and application thereof
ActiveCN109517763AFast fermentation rateImprove survival rateMilk preparationBacteriaFlavorBacterial strain
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.
Owner:INNER MONGOLIA AGRICULTURAL UNIVERSITY
Composition capable of regulating mood and preparation method thereof
ActiveCN108403724AGood treatment effectImprove stabilityNervous disorderHydrolysed protein ingredientsSide effectFructooligosaccharide
The invention relates to the field of medicines, and particularly relates to a composition capable of regulating mood. The composition is prepared from lactobacillus helveticus R52, bifidobacterium longum R175, fructooligosaccharide, galacto oligosaccharide and xylo-oligosaccharide. The composition capable of regulating the mood provided by the invention has the characteristics of mildness and noside effects, and moreover, negative mood such as anxiety, depression, irritability and restlessness can be regulated, and symptoms of patients suffering from depression and anxiety can be effectivelyimproved.
Owner:北京斯利安药业有限公司
Probiotic composition for improving health of oral cavity
PendingCN107897881ARaise the ratioInhibit pathogenic bacteriaFood ingredient functionsBiotechnologyLactobacillus rhamnosus
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.
Owner:加拿大拉曼公司北京代表处
Lactobacillus helveticus LH43 and method for preparing lactobacillus beverage by lactobacillus helveticus LH43
ActiveCN104450574AGood enzymatic effectUnique and intense fermented flavorMilk preparationBacteriaBiotechnologyMicrobiology
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.
Owner:SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
Lactobacillus helveticus and application thereof
ActiveCN111411051AImprove cognitive abilityImprove adsorption capacityMilk preparationNervous disorderMedicinePolychlorinated biphenyl
The invention discloses lactobacillus helveticus and application thereof. The lactobacillus helveticus CCFM1076 can improve the autonomous behavior and the exploration behavior caused by autism in a strange environment, relieve social disorder caused by autism, obviously improve the rigid behavior caused by autism, improve the cognitive ability of autism to new objects, improve the decline of limbcoordination ability caused by nerve injury, reduce the manic behavior caused by autism, and effectively adsorb polychlorinated biphenyl.
Owner:JIANGNAN UNIV
Probiotic composition for conditioning emotion and preparation method thereof
The present invention discloses a probiotic composition for conditioning mood and a preparation method thereof, the composition comprising a Lactobacillus helveticus powder and the Lactobacillus helveticus metabolite powder. The probiotic composition can well regulate the mood of the person and improve anxiety and depression.
Owner:山东环亿生物科技有限公司
Lactobacillus helveticus capable of inhibiting helicobacter pylori and application of the lactobacillus helveticus
InactiveCN111471626AReduce secretionReduce IL-8 levelsAntibacterial agentsBacteriaMicroorganismMedicine
The invention discloses lactobacillus helveticus capable of inhibiting helicobacter pylori and application of the lactobacillus helveticus, and belongs to the technical field of microorganisms and medicines. The invention provides a strain of lactobacillus helveticus CCFM1121, and the lactobacillus helveticus CCFM1121 can be used for inhibiting helicobacter pylori, specifically, the size of an inhibition zone of the lactobacillus helveticus CCFM1121 supernate on the helicobacter pylori can reach 10.00 mm, visually, the Lactobacillus helveticus CCFM1121 has a huge application prospect in the aspects of inhibiting Helicobacter pylori (not aiming at diagnosis and treatment of diseases) and preparing Helicobacter pylori inhibitors.
Owner:JIANGNAN UNIV
High-adhesion-property Lactobacillus helveticus strain with immunity enhancement function and application thereof
ActiveCN111254087AExcellent Adhesive PropertiesStrong adhesionMilk preparationBacteriaBiotechnologySpecific immunity
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.
Owner:HANGZHOU WAHAHA TECH +1
Lactobacillus helveticus strain with depression improving effect and application of lactobacillus helveticus strain
ActiveCN113430135AAlleviate depression/anxiety-like behaviorDecreased depressive-like behaviors in the tail-suspension testMilk preparationNervous disorderBiotechnologyHealthful food
The invention discloses lactobacillus helveticus with a depression improving function. The lactobacillus helveticus is named as WHH1889, is separated from milk residues collected from country of Shigatse city in Tibet Autonomous Region in China, is preserved in China General Microbiological Culture Collection Center on February 25, 2021, and has a preservation number of CGMCC NO.21832. The microbial classification is named as Lactobacillus helveticus. The lactobacillus helveticus strain has good tolerance, adhesiveness and intestinal barrier protection performance, can effectively relieve depression / anxiety-like behaviors of depression mice and callback the level of depressive nerve factors, is excellent in fermentation characteristic, can be applied to fermented milk and can also be used for drugs, health care products or healthy food for preventing and treating depression.
Owner:HANGZHOU WAHAHA TECH +1
Method of inhibiting oral pathogens
ActiveUS20200100536A1Stay healthyGrowth inhibitionCosmetic preparationsToilet preparationsBiotechnologyLactobacillus salivarius
Owner:GLACT BIOTECH
Weak post-acidification lactobacillus helveticus sh2-5-66 and application thereof
ActiveCN111206003AExcellent fermentation indexGood genetic stabilityMilk preparationBacteriaBiotechnologyATPase
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.
Owner:YANGZHOU UNIV
High-density culture method of lactobacillus helveticus, and preparation and application of high-activity bacterial powder
ActiveCN112126599AImprove immunityImprove adhesionBacteriaMicroorganism based processesBiotechnologyLactobacillus
The invention relates to the technical field of microbial culture and application, and discloses a high-density culture method of lactobacillus helveticus, and preparation and application of high-activity bacterial powder, aiming at the problems of low activity and long culture period of lactic acid bacteria in the prior art. The high-density culture method comprises the following steps of (1) inoculating a lactobacillus helveticus strain into a seed culture medium for activation, performing culturing to obtain a seed solution; and (2) inoculating the seed solution into a lactobacillus helveticus high-density fermentation culture medium, and carrying out fermentation culture at 35-43 DEG C under an anaerobic stirring condition to obtain the viable bacteria fermentation liquor after the fermentation is finished. The fermentation liquor obtained by the method is applied to preparation of high-activity lactobacillus helveticus powder. A high-density whey proliferation culture medium is provided, and lactobacillus helveticus WHH2580 is subjected to high-density culture, so that a large number of thalli can be obtained. By adopting an optimized freeze-drying protective agent, the survival rate of thalli is greatly increased, the high-activity lactobacillus helveticus powder is prepared, and the preservation period of the freeze-dried powder is prolonged.
Owner:HANGZHOU WAHAHA TECH
Composition comprising specific lactobacillus helveticus strains and reducing food and/or respiratory allergy symptoms
ActiveUS20150017143A1Relieve symptomsSecondary prevention of allergyBiocideOrganic active ingredientsBiotechnologySecondary Preventions
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).
Owner:SOC DES PROD NESTLE SA
Culture medium for culturing lactobacillus helveticus strain with function of relieving lactose intolerance and culture method thereof
PendingCN111206005AAlleviate lactose intolerance functionLactose intolerance function enhancementBacteriaMicroorganism based processesBiotechnologySodium acetate
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.
Owner:江西仁仁健康微生态科技有限公司
Composition used for improving vagina health
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.
Owner:XUZHOU YITONG FOOD IND CO LTD
Probiotic tablet with immunity enhancing function and preparation method thereof
ActiveCN111743158AGood compressibilityImprove liquidityBacteriaMicroorganism based processesWhite blood cellSpecific immunity
The invention relates to the field of foods, and discloses a probiotic tablet with an immunity enhancing function and a preparation method of the probiotic tablet. The tablet comprises lactobacillus helveticus freeze-dried powder, acerola cherry powder, a direct-compression auxiliary material and magnesium stearate, can improve in-vitro splenic lymphocyte proliferation and interleukin IL-12 secretion of splenic lymphocytes, promotes human colon cancer epithelial cells HT-29 to secrete interleukin IL-8, and can be used for enhancing immunity. The selected lactobacillus helveticus WHH2580 strainhas excellent acid resistance, cholate resistance and adhesion performance; after the strain is inactivated, the immunity of the organism can still be improved by improving and regulating the organ index, the non-specific immunity and the specific immune response of the organism, so that the product stability and the shelf life of the strain are longer.
Owner:HANGZHOU WAHAHA TECH +1
Lactobacillus helveticus L1258 with intestinal tract regulating function and composition of lactobacillus helveticus L1258
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.
Owner:河北一然生物科技股份有限公司
Lactobacillus helveticus ZJUIDS12 capable of improving alcoholic liver disease and application of lactobacillus helveticus ZJUIDS12
ActiveCN114381398AImprove antioxidant capacityHas in vitro antioxidant propertiesBacteriaDigestive systemBiotechnologyMicroorganism
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.
Owner:ZHEJIANG UNIV
A probiotic strain for improving the health of respiratory tract as well as a composition and application of the probiotic strain
ActiveCN111434768AGrowth inhibitionImprove repair effectAntibacterial agentsOrganic active ingredientsBiotechnologyMicroorganism
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.
Owner:TCI CO LTD
Application of lactobacillus helveticus NS-8 fermented liquor
InactiveCN104546665AImprove antioxidant capacityEffectively clear buildCosmetic preparationsMake-upBiotechnologyTyrosine
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.
Owner:王沥 +3
Anti-alcohol probiotic fruit and vegetable freeze-dried powder and preparation method thereof
PendingCN112760244ARetains alcohol-degrading propertiesImprove the function of degrading wineBacteriaMicroorganism based processesBiotechnologyChemical synthesis
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.
Owner:LUOYANG TMAXTREE BIOTECH CO LTD
Lactobacillus preparation and application thereof
PendingCN113755357AImprove survival rateGood colonization effectBacteriaMicroorganism based processesBiotechnologyMagnesium stearate
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%.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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