CN111575202A - 一株用于预防辅助治疗ⅱ型糖尿病的干酪乳杆菌及其应用 - Google Patents
一株用于预防辅助治疗ⅱ型糖尿病的干酪乳杆菌及其应用 Download PDFInfo
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- CN111575202A CN111575202A CN202010424363.3A CN202010424363A CN111575202A CN 111575202 A CN111575202 A CN 111575202A CN 202010424363 A CN202010424363 A CN 202010424363A CN 111575202 A CN111575202 A CN 111575202A
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- lactobacillus casei
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- diabetes
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Abstract
本申请公开了一株用于预防辅助治疗Ⅱ型糖尿病的干酪乳杆菌及其应用,干酪乳杆菌LCZ具有显著的预防Ⅱ型糖尿病的功能,包括干酪乳杆菌干预2周可以很好预防Ⅱ型糖尿病的进程;能够干预延缓高脂膳食小鼠体重升高,预防高脂膳食诱导的口服糖耐量升高;可以改善肠道铁相关蛋白(转铁蛋白和铁转运载体蛋白)的表达,减少内毒素进入组织引起的慢性炎症,进而起到降低高血糖水平的作用。干酪乳杆菌显著的功能特性使其在多种形式的益生食品,如益生菌压片糖果、益生菌固体饮料中具有广泛的应用价值。
Description
技术领域
本申请涉及微生物技术领域,特别涉及一株用于预防辅助治疗Ⅱ型糖尿病的干酪乳杆菌及其应用。
背景技术
糖尿病是一种常见的慢性代谢性疾病,常伴有心脏病、动脉粥样硬化、肾病、神经病变和视网膜病变等危及生命的并发症。糖尿病患者中,Ⅱ型糖尿病所占的比例约为95%。Ⅱ型糖尿病是一种常见的慢性代谢性疾病,其发病机制十分复杂。传统上糖尿病多使用药物治疗,容易导致产生药物依赖性和耐药性。
发明内容
本申请的目的在于提供一株用于预防辅助治疗Ⅱ型糖尿病的干酪乳杆菌LCZ(Lactobacillus casei zhang)。
本申请的目的是通过以下技术方案实现的:
本申请所述干酪乳杆菌LCZ通过以下分离方法得到的:
干酪乳杆菌分离自传统酸马奶中,通过MRS培养基(DifcoTM Lactobacilli MRSAgar),在37℃下培养72h,分离单菌落,离心提取细菌DNA后进行细菌16S通用引物PCR,经16SrDNA比对鉴定为干酪乳杆菌,与参考菌株L.casei ATCC334的同源性为100%。所述干酪乳杆菌LCZ具有良好的抗胃肠道消化液耐受能力,并有良好的黏附特性和抗氧化性等优良的生物活性。
本申请将该菌株提交专利认可的机构进行保藏,该菌株已保藏于中国微生物菌种保藏管理委员会普通微生物中心,其微生物保藏编号为:CGMCC No.5469,分类命名为:干酪乳杆菌Lactobacillus casei,保藏时间:2011年11月18日,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所。
本申请的干酪乳杆菌菌株,单菌落接种到MRS固体培养基上,37℃需氧生长良好,菌落呈圆形,直径大小2.0-3.0mm,表面不光滑,呈乳白色;革兰氏染色呈阳性,菌体较平直或稍弯,两端钝圆,成单或双存在。
本申请的另一目的在于提供一种干酪乳杆菌LCZ在预防Ⅱ型糖尿病中的应用。
本申请的另一目的在于提供一种干酪乳杆菌LCZ在益生菌压片糖果中的应用。
本申请的另一目的在于提供一种干酪乳杆菌LCZ在益生菌固体饮料中的应用。
本申请的另一目的在于提供一种益生菌压片糖果的制备方法,所述制备方法包括:将原料混合过筛后,压片制得益生菌压片糖果,其中,所述原料包括干酪乳杆菌的菌粉、脱脂奶粉、水果粉、低聚半乳糖粉、木糖醇、微晶纤维素和硬脂酸镁。
可选的,所述益生菌压片糖果的原料质量配比为:菌粉4-5份、脱脂奶粉20-30份、水果粉20-30份、低聚半乳糖粉10-15份、木糖醇4-5份、微晶纤维素5-10份、硬脂酸镁0.5-1份。
本申请还提供一种根据上述方法制备的所述益生菌压片糖果,所述益生菌压片糖果中,益生菌活菌数为109CFU/g。
本申请的另一目的在于提供一种益生菌固体饮料的制备方法,所述制备方法包括:将原料混合后进行灌装,制得益生菌固体饮料,其中,所述原料包括干酪乳杆菌的菌粉、水果粉、低聚半乳糖粉、乳糖醇、麦芽糊精和柠檬酸。
可选的,所述益生菌固体饮料的原料质量配比为:菌粉4-6份、水果粉25-40份、低聚半乳糖粉15-20份、乳糖醇4-5份、麦芽糊精25-35份、柠檬酸0.5-1份。
本申请还提供一种根据上述方法制备的所述益生菌固体饮料,所述益生菌固体饮料中,益生菌活菌数为1010CFU/g。
本申请公开了一株自主筛选的干酪乳杆菌LCZ,干酪乳杆菌LCZ经过耐酸耐胆盐筛选,具有较好的体外黏附特性和体外调节巨噬细胞活性的作用。干酪乳杆菌LCZ已经被证明具有调节肠道菌群的丰度和比例、抗脂质过氧化和增加抗氧化酶活性、调节细胞和体液免疫以及肿瘤免疫功能、改善血脂和肝脏脂质代谢、保护肝脏和预防肝损伤、抑制肝移植瘤生长和诱变结肠癌发生发展等多项功能。另外,由于肠道菌群在Ⅱ型糖尿病发病早期和加重过程中都起到非常重要的作用,干酪乳杆菌LCZ作为调节肠道菌群的有效手段,可以通过改善肠道通透性、调节血脂、增强机体免疫力等多种机制对Ⅱ型糖尿病起到预防和改善作用。干酪乳杆菌LCZ具有显著的预防Ⅱ型糖尿病的功能包括干酪乳杆菌干预2周可以很好预防Ⅱ型糖尿病的进程;能够干预延缓高脂膳食小鼠体重升高,预防高脂膳食诱导的口服糖耐量升高;可以改善肠道铁相关蛋白(转铁蛋白和铁转运载体蛋白)的表达,减少内毒素进入组织引起的慢性炎症,进而起到降低高血糖水平的作用。干酪乳杆菌显著的功能特性使其在多种形式的益生食品,如益生菌压片糖果、益生菌固体饮料中具有广泛的应用价值。
附图说明
为了更清楚地说明本申请实施例或现有技术中的技术方案,下面将对实施例中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本申请的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为本申请中干酪乳杆菌LCZ在人工胃液中的耐受能力;
图2为本申请中干酪乳杆菌LCZ在人工肠液中的耐受能力;
图3为本申请中大鼠空腹血糖水平;
图4为本申请大鼠餐后2h血糖水平;
图5为本申请中小鼠体重的变化示意图;
图6为本申请中小鼠血糖的变化示意图;
图7为本申请中实施例4的一实验结果示意图;
图8为本申请中实施例4的另一实验结果示意图。
具体实施方式
下面通过对本申请进行详细说明,本申请的特点和优点将随着这些说明而变得更为清楚、明确。
本申请提供一株干酪乳杆菌LCZ(Lactobacillus casei zhang),该菌株已保藏于中国微生物菌种保藏管理委员会普通微生物中心,其微生物保藏编号为:CGMCC No.5469,分类命名为:干酪乳杆菌Lactobacillus casei,保藏时间:2011年11月18日,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所。
本申请提供的干酪乳杆菌LCZ可在预防Ⅱ型糖尿病中应用。
本申请提供的干酪乳杆菌LCZ可在益生菌压片糖果中的应用。
本申请提供的干酪乳杆菌LCZ可在益生菌固体饮料中的应用。
本申请提供一种益生菌压片糖果的制备方法,所述制备方法包括:将原料混合过筛后,压片制得益生菌压片糖果,其中,所述原料包括干酪乳杆菌的菌粉、脱脂奶粉、水果粉、低聚半乳糖粉、木糖醇、微晶纤维素和硬脂酸镁。
在一种可实现的方式中,所述益生菌压片糖果的原料质量配比为:菌粉4-5份、脱脂奶粉20-30份、水果粉20-30份、低聚半乳糖粉10-15份、木糖醇4-5份、微晶纤维素5-10份、硬脂酸镁0.5-1份。
按照上述质量配比投放干酪乳杆菌的菌粉在所述益生菌压片糖果中,益生菌活菌数为 109CFU/g,水分含量小于4%,在保质期内活菌数无明显变化。
本申请提供一种益生菌固体饮料的制备方法,所述制备方法包括:将原料混合后进行灌装,制得益生菌固体饮料,其中,所述原料包括干酪乳杆菌的菌粉、水果粉、低聚半乳糖粉、乳糖醇、麦芽糊精和柠檬酸。
在一种可实现的方式中,所述益生菌固体饮料的原料质量配比为:菌粉4-6份、水果粉 25-40份、低聚半乳糖粉15-20份、乳糖醇4-5份、麦芽糊精25-35份、柠檬酸0.5-1份。
按照上述质量配比投放干酪乳杆菌的菌粉在所述益生菌固体饮料中,益生菌活菌数为 1010CFU/g,水分含量小于4%,在保质期内活菌数无明显变化。
本申请公开了一株用于预防辅助治疗Ⅱ型糖尿病的干酪乳杆菌LCZ及其应用,干酪乳杆菌LCZ具有显著的预防Ⅱ型糖尿病的功能,包括干酪乳杆菌干预2周可以很好预防Ⅱ型糖尿病的进程;能够干预延缓高脂膳食小鼠体重升高,预防高脂膳食诱导的口服糖耐量升高;可以改善肠道铁相关蛋白(转铁蛋白和铁转运载体蛋白)的表达,减少内毒素进入组织引起的慢性炎症,进而起到降低高血糖水平的作用。干酪乳杆菌显著的功能特性使其在多种形式的益生食品,如益生菌压片糖果、益生菌固体饮料中具有广泛的应用价值。
实施例1:干酪乳杆菌LCZ的分离、鉴定及体外功能评价。
1.干酪乳杆菌LCZ的分离和鉴定
干酪乳杆菌分离自内蒙古锡林郭勒大草原传统酸马奶中,通过MRS培养基(DifcoTMLactobacilli MRS Agar),在37℃下培养72h,分离单菌落,离心提取细菌DNA后进行细菌16S通用引物PCR,经16SrDNA比对鉴定为干酪乳杆菌。
本申请的干酪乳杆菌菌株,单菌落接种到MRS固体培养基上,37℃需氧生长良好,菌落呈圆形,直径大小2.0-3.0mm,表面不光滑,呈乳白色;革兰氏染色呈阳性,菌体较平直或稍弯,两端钝圆,成单或双存在。
2.耐酸耐胆盐及黏附性评价
益生菌达到足够量才能发挥益生作用,所以活着到达肠道之前菌株要经受住胃肠道黏液的消化,最核心的是极酸性的胃液(pH 2.0~3.0)和肠道中的高浓度胆盐。干酪乳杆菌LCZ具有较好的体外耐酸耐胆盐特性和黏附特性。如图1、2所示,干酪乳杆菌LCZ在pH2.0的人工胃液中消化3小时后继续在pH8.0的人工肠液中消化24小时,其存活率高达73.5%。
干酪乳杆菌LCZ可耐受的最大胆盐浓度为1.6g/100mL,对Caco-2细胞的黏附率为4.31%,对牛磺胆酸钠解共轭所产生的游离胆酸量为2.28mM/L。
实施例2:干酪乳杆菌LCZ干预2周可以很好的预防Ⅱ型糖尿病的进程。
选用8周龄SD雄性大鼠,分为正常对照组、预防组、模型组和治疗组,除正常组外其余各组均饲喂高脂饲料2周后,以STZ(streptozocin,链唑霉素)诱导,建立Ⅱ型糖尿病大鼠模型。其中,预防组自造模前灌胃干酪乳杆菌LCZ菌粉4×109cfu/g,持续2周。造模后,预防组和治疗组灌胃5.0×109cfu/g,各组均饲喂普通饲料,持续8周。如图3和4所示,空腹和餐后血糖水平指标显示,提前2周摄入干酪乳杆菌LCZ对大鼠Ⅱ型糖尿病的形成和疾病发展中空腹和餐后血糖水平以及预防作用显著(p<0.05)。
实施例3:干酪乳杆菌LCZ干预可以延缓高脂膳食小鼠体重升高,预防高脂膳食诱
导的口服糖耐量升高。
采用高脂高糖饮食两周加低剂量STZ注射诱导Ⅱ型糖尿病大鼠模型来评价干酪乳杆菌 LCZ(1.0×109cfu/d)的预防及改善作用。试验分为高脂模型组(M)、益生菌预防组(P)和益生菌治疗组(T)。结果发现,如图5、6所示,干酪乳杆菌LCZ干预可以延缓高脂膳食小鼠体重升高;预防高脂诱导的口服糖耐量升高,显著降低血糖120min的峰值。
实施例4:干酪乳杆菌LCZ可以改善肠道铁相关蛋白(转铁蛋白和铁转运载体蛋白)
的表达,从而降低好铁致病菌的黏附,减少内毒素进入组织引起的慢性炎症,进而降低高血
糖水平。
取12周高脂组和高脂益生菌,干酪乳杆菌LCZ(1.0×109cfu/d)干预组小鼠的肠系膜脂肪组织、小肠和结肠组织通过以下步骤进行蛋白免疫印记实验(Western-blot)。
1)提取组织总蛋白。称取50mg组织于带磨珠的匀浆管中,加入组织蛋白TPR匀浆液和蛋白酶抑制剂,使用组织研磨器Mini-Beadbeater-24将组织充分研磨。在冰上静置30min后,匀浆液经12000g,4℃离心30min后,上清液转移到EP管。最后分装-80冻存;
2)蛋白定量。BCA蛋白定量试剂与蛋白溶液反应后,使用酶标仪对其蛋白浓度进行测定;
3)SDS-PAGE凝胶电泳。蛋白样品与5×蛋白上样缓冲液(碧云天生物技术有限公司) 混合后,首先在95℃下加热5min使其变性。蛋白上样量为100μg,浓缩胶部分电泳恒压80V, 30min,分离胶恒压120V,70min;
4)湿法转膜。先用转膜缓冲液润湿滤纸和PVDF膜(Millipore,提前用甲醇润湿30s)。按滤纸层—分离胶—PVDF膜—滤纸层“三明治”的结构放置,设置220mA恒流转移1-2h。预染Marker用于判断蛋白分子量位置;
5)封闭。将PVDF膜用含5%的脱脂牛奶TBST溶液覆盖后,常温摇床孵育2h;
6)孵育一抗与洗涤。将一抗按比例稀释(稀释比1:1000),放在摇床上4℃过夜孵育。一抗孵育后的膜用TBST洗3次×10分钟;
7)孵育二抗与洗涤。按比例稀释酶标二抗(1:10000),放在摇床上室温孵育1小时。二抗孵育后的膜用TBST洗3次×10分钟;
8)化学发光成像。取等量Immobilon ECL的A液、B液(Millipore公司),混合后均匀覆盖膜1min,至于化学曝光仪器中进行曝光,最后得到曝光条带。
实验结果如图7和8所示,干酪乳杆菌LCZ通过减少脂肪合成FAS、自噬相关蛋白(LC3和BC1)、铁相关蛋白(转铁蛋白和血红素氧合酶1)等表达可能对腹部脂肪的累积产生明显的预防作用;干酪乳杆菌LCZ干预后回肠绒毛显著变长,胰岛面积减小,胰岛素抵抗减轻;另外,干酪乳杆菌LCZ的摄入减少了肠道铁相关蛋白(转铁蛋白和铁转运载体蛋白)的表达,从而降低好铁致病菌的黏附,减少内毒素进入组织引起的慢性炎症,先前的试验研究结果证实,内毒素水平与糖尿病的高血糖严重程度正相关,这表明,干酪乳杆菌LCZ 干预通过减少内毒素水平进而降低高血糖水平。
实施例5:干酪乳杆菌LCZ压片糖果的制作
1.原料配方(以基本100g计)
一种益生菌压片糖果,其制作步骤如下:
A.原料配制:脱脂奶粉20g-30g、干酪乳杆菌LCZ的菌粉4g-5g、水果粉20g-30g、低聚半乳糖粉10g-15g、木糖醇4g-5g、微晶纤维素5g-10g、硬脂酸镁0.5g-1g,以上各成分按照重量进行配比。
2.制备方法:
A、原料按比例配制。
B、混料:将经步骤A的原料倒入混合机,转速900r/h,混合时间30min,混匀。
C、过筛和压片:经步骤B混匀后的原料通入筛选机,过80目筛后,进入压片机,得益生菌压片糖果。
检验:益生菌压片糖果破碎后倍比稀释经平板计数,干酪乳杆菌LCZ菌粉的活菌量大于1×109CFU/g。益生菌压片糖果在片重差异、硬度、脆碎度方面符合国标。
实施例6:干酪乳杆菌LCZ益生菌固体饮料的制作
1.原料配方(以基本100g计)
一种益生菌固体饮料的的制作步骤如下:
A:原料配制:干酪乳杆菌LCZ的菌粉4g-6g、水果粉25g-40g、低聚半乳糖粉15g-20g、乳糖醇4g-5g、麦芽糊精25-35g,柠檬酸0.5-1g,以上各成分按照重量进行配比。
2.制备方法:
A、原料按比例配制。
B、混合:将经步骤A的原料过80目筛后倒入混合机,转速900r/h,混合时间30min,充分混匀。
C、灌装:经步骤B混匀后的原料倒入灌装设备,灌装塑封后得益生菌固体饮料产品。
3.检验:益生菌固体饮料倍比稀释后经平板计数,干酪乳杆菌LCZ菌粉的活菌量大于 1×1010CFU/g。
本领域技术人员在考虑说明书及实践这里公开的申请后,将容易想到本申请的其它实施方案。本申请旨在涵盖本申请的任何变型、用途或者适应性变化,这些变型、用途或者适应性变化遵循本申请的一般性原理并包括本申请未公开的本技术领域中的公知常识或惯用技术手段。说明书和实施例仅被视为示例性的,本申请的真正范围和精神由下面的权利要求指出。
应当理解的是,本申请并不局限于上面已经描述并在附图中示出的精确结构,并且可以在不脱离其范围进行各种修改和改变。本申请的范围仅由所附的权利要求来限制。
Claims (10)
1.一株用于预防辅助治疗Ⅱ型糖尿病的干酪乳杆菌(Lactobacillus caseizhang),其特征在于,其微生物保藏编号为CGMCC No.5469。
2.权利要求1所述的干酪乳杆菌在预防Ⅱ型糖尿病中的应用。
3.权利要求1所述的干酪乳杆菌在益生菌压片糖果中的应用。
4.权利要求1所述的干酪乳杆菌在益生菌固体饮料中的应用。
5.一种益生菌压片糖果的制备方法,其特征在于,所述制备方法包括:将原料混合过筛后,压片制得益生菌压片糖果,其中,所述原料包括权利要求1所述的干酪乳杆菌的菌粉、脱脂奶粉、水果粉、低聚半乳糖粉、木糖醇、微晶纤维素和硬脂酸镁。
6.根据权利要求5所述的方法,其特征在于,所述益生菌压片糖果的原料质量配比为:菌粉4-5份、脱脂奶粉20-30份、水果粉20-30份、低聚半乳糖粉10-15份、木糖醇4-5份、微晶纤维素5-10份、硬脂酸镁0.5-1份。
7.根据权利要求5所述方法制备的益生菌压片糖果,其特征在于,所述益生菌压片糖果中,益生菌活菌数为109CFU/g。
8.一种益生菌固体饮料的制备方法,其特征在于,所述制备方法包括:将原料混合后进行灌装,制得益生菌固体饮料,其中,所述原料包括权利要求1所述的干酪乳杆菌的菌粉、水果粉、低聚半乳糖粉、乳糖醇、麦芽糊精和柠檬酸。
9.根据权利要求8所述的方法,其特征在于,所述益生菌固体饮料的原料质量配比为:菌粉4-6份、水果粉25-40份、低聚半乳糖粉15-20份、乳糖醇4-5份、麦芽糊精25-35份、柠檬酸0.5-1份。
10.根据权利要求8所述方法制备的益生菌固体饮料,其特征在于,所述益生菌固体饮料中,益生菌活菌数为1010CFU/g。
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