CN112006286A - 增强免疫力益生菌组合物 - Google Patents

增强免疫力益生菌组合物 Download PDF

Info

Publication number
CN112006286A
CN112006286A CN202011002682.1A CN202011002682A CN112006286A CN 112006286 A CN112006286 A CN 112006286A CN 202011002682 A CN202011002682 A CN 202011002682A CN 112006286 A CN112006286 A CN 112006286A
Authority
CN
China
Prior art keywords
lactococcus lactis
lactobacillus plantarum
glucan
day
cfu
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202011002682.1A
Other languages
English (en)
Inventor
潘逸萱
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shanghai Hongshang Biotechnology Co ltd
Original Assignee
Shanghai Hongshang Biotechnology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shanghai Hongshang Biotechnology Co ltd filed Critical Shanghai Hongshang Biotechnology Co ltd
Priority to CN202011002682.1A priority Critical patent/CN112006286A/zh
Publication of CN112006286A publication Critical patent/CN112006286A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/064—Saccharomycetales, e.g. baker's yeast
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/08—Antiallergic agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Epidemiology (AREA)
  • Immunology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Rheumatology (AREA)
  • Biotechnology (AREA)
  • Pain & Pain Management (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Pulmonology (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

本发明公开了增强免疫力益生菌组合物，属于益生菌的所有相关食品产业领域。它包括乳酸乳球菌、植物乳杆菌和酵母β‑葡聚糖。本发明中增强免疫力益生菌组合物，作为增强免疫调节、有效对抗发炎的食品补充或药物的方法，即为使用增强免疫力组合物可作为增强体质、提高免疫力、有效对抗过敏、对抗发炎反应、提高疾病后的机体恢复能力、降低感染风险之食品补充或药物。

Description

增强免疫力益生菌组合物
技术领域
本发明涉及增强免疫力益生菌组合物，属于益生菌的所有相关食品产业领域。
背景技术
人体肠胃道（GIT）表面紧密排列着上皮细胞，他们构成了一个约300平方米的保护屏障，有效地把人体内部系统和外部环境隔离开来，这个保护屏障甚至大大超过皮肤暴露在外部环境的面积。与之相适应的是，构成肠道免疫系统的免疫细胞数量远远超过身体替他部位的免疫细胞，肠胃道中的免疫细胞在区分进入肠道中潜在的有害分子和有益分子方面也面临更大的挑战（MagalhaesJGetal.，2007;Tlaskalová-HogenováHetal.，2004）。这种区分潜在有害分子和有益分子的能力是决定人体免疫水平高低的至关重要的因素。而在肠道中与人类一直保持共生关系的微生物，就是帮助人体“学习”如何区分的能力，为人体的免疫能力的构建发挥了至关重要的作用（ComstockLE，2006）。
近年来，由于饮食习惯、生活方式、药物使用、遗传、分娩和喂养方式、年龄等等因素的不同，通过膳食添加有益微生物来调节肠道微生物菌群结构，不仅从营养学角度来看是一种新颖的方法，而且也是克服抗生素和药物副作用的一种可行的治疗方式。这些有益微生物通常被称作益生菌（probiotics），当摄取达到一定剂量后，可在肠道内定植，对人体健康大有益处（CrossML，2002）。
过敏性疾病在许多国家日益流行，这些疾病不仅影响了个体的生活质量，而且成为社会的医疗负担。过敏反应与辅助性T细胞2（T-helpercelltype2，Th2）与免疫细胞T细胞和B细胞的免疫应答有关。Th2能够与T细胞产生某些细胞因子，包括白细胞介素（interleukin，IL）-4、-5、-13等；也会与B细胞产生某些免疫球蛋白（immunoglobulin，Ig），例如免疫球蛋白IgE和IgG1等。Th1能通过产生干扰素（interferon，IFN）-𝛾、IgG2a，IL-2和IL-3抑制Th2反应。因此，通过抑制Th2反应，增强Th1反应来调节免疫应答，可有助于改善由Th2引发的过敏反应，维持机体正常的免疫状态（MorokataT，1999）。有研究表明，在产期服用鼠李糖乳杆菌LGG能够减少家族特异性疾病湿疹的发生(KalliomäkiM，2003)。灭活的干酪乳杆菌LcS能够使细胞因子的产生方式，由Th2向Th1转变，避免全身过敏反应的发生(ShidaK，2002)。因此，无论是活的还是灭活的益生菌都表现出了显著改善小鼠模型和人体临床过敏反应的能力。
益生菌的免疫效果通常是通过一个Th1细胞因子，干扰素IFN-𝛾水平来衡量的。研究表明，相比公认的免疫调节功能优秀的鼠李糖乳杆菌LGG和干酪乳杆菌LcS，灭活的乳酸乳球菌LactococcuslactisA17，表现出更优异的干扰素IFN-𝛾表达水平。另外，对乳清蛋白（ovalbumin，OVA）致敏小鼠口服活的A17（A17-A）和灭活的A17（A17-H），观察其免疫球蛋白和细胞因子产生的影响。结果表明，口服A17-A和A17-H都能显著影响B细胞反应，降低IgE，提高OVA特异性IgG2a的表达；也能显著影响T细胞，提高干扰素IFN-𝛾，降低IL-4的的表达。通过调节Th2向Th1转变，乳酸乳球菌LactococcuslactisA17能够显著改善过敏反应（MeiHC，2013）。
植物乳杆菌LactobacillusplantarumK21是一种从台湾传统发酵食品福菜中的一种益生菌菌株。研究表明，K21减轻了右旋糖酐硫酸钠（DSS）诱导的小鼠溃疡性结肠炎（UC）的体重减轻和结肠缩短；同时也降低了髓过氧化物酶MPO活性，表明K21具有抗炎活性。另外，DSS处理的UC小鼠的炎症细胞因子TNF-α，IL-1β和IL-6的产生增加，而口服K21可能会减轻这种产生炎症的发生（PatentCN104894002A）。
本组合物使用的是从面包酵母中提取的酵母β-葡聚糖（Wellmune），是一种天然的免疫健康成分。在人类免疫系统进化的漫长过程中，能够透过识别病原体细胞表面普遍存在的某些分子，从而具备杀灭酵母菌和真菌的能力，而Wellmune就是其中一种识别分子。当其与人体内数量最多的免疫细胞（占体内免疫细胞的60-70%）——嗜中性粒细胞表面的特异性受体结合后，就会启动嗜中性粒细胞的抗菌活性，诱导其迁移到感染部位提高杀菌功能。与其他酵母β-葡聚糖不同，Wellmune是唯一由十几种已发表，经过同行评审的临床研究支持的成分。临床研究发现，服用Wellmune的马拉松运动员的活力增加了22％，疲劳减少了48％。另一项研究发现，服用Wellmune四个星期的马拉松运动员的上呼吸道感染症状减少了40％。研究证明，Wellmune可以帮助增强各个年龄段和生活方式下的总体免疫健康。
发明内容
本发明所要解决的技术问题在于：提供增强免疫力益生菌组合物，作为增强免疫调节、有效对抗发炎的食品补充或药物的方法，解决增强免疫力相关市场上急需解决的问题。
本发明所要解决的技术问题采取以下技术方案来实现：
增强免疫力益生菌组合物，包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，有效量为每日合并补充100亿～500亿乳酸乳球菌、植物乳杆菌，即0.5*1010cfu/day～2.5*1010cfu/day的乳酸乳球菌菌量和0.5*1010cfu/day～2.5*1010cfu/day的植物乳杆菌菌量，每日0.25克～1.25克酵母β-葡聚糖。
作为优选实例，所述乳酸乳球菌为乳酸乳球菌A17、植物乳杆菌为植物乳杆菌为K21合并酵母β-葡聚糖为Wellmune酵母β-葡聚糖。
作为优选实例，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充100亿，即0.5*1010cfu/day的乳酸乳球菌和0.5*1010cfu/day的植物乳杆菌菌量以及每日0.25克酵母β-葡聚糖。
作为优选实例，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖可进一步包括药学上可接受之载剂、赋形剂或稀释剂；并可进一步制成流体乳品、浓缩牛奶、优酪乳、酸乳、冷冻优格、乳杆菌发酵饮料、奶粉、冰淇淋、乳酪、干酪、豆浆、发酵豆浆、蔬果汁、果汁、运动饮料、甜点、果冻、糖果、婴儿食品、健康食品、动物饲料、中草药组合物或膳食补充品。
本发明的有益效果是：本发明中的乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，通过与人类共生之益生菌，并组合天然免疫调节因子酵母β-葡聚糖，是一种能长期服用的，提搞自身免疫力、增强体质、提高免疫力、有效对抗过敏、对抗发炎反应、提高疾病后的机体恢复能力、降低感染风险之食品补充或药物，为增强免疫力相关市场提供一个多元的，有效的，安全的全方位的解决方案。
具体实施方式
为了对本发明的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例一
增强免疫力益生菌组合物，包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充100亿，即0.5*1010cfu/day的乳酸乳球菌和0.5*1010cfu/day的植物乳杆菌菌量以及每日0.25克酵母β-葡聚糖。
实施例二
增强免疫力益生菌组合物，包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充200亿，即1.0*1010cfu/day的乳酸乳球菌和1.0*1010cfu/day的植物乳杆菌菌量以及每日0.5克酵母β-葡聚糖。
实施例三
增强免疫力益生菌组合物，包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充300亿，即1.5*1010cfu/day的乳酸乳球菌和1.5*1010cfu/day的植物乳杆菌菌量以及每日0.75克酵母β-葡聚糖。
实施例四
增强免疫力益生菌组合物，包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充400亿，即2.0*1010cfu/day的乳酸乳球菌和2.0*1010cfu/day的植物乳杆菌菌量以及每日1.0克酵母β-葡聚糖。
实施例五
增强免疫力益生菌组合物，包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充500亿，即2.5*1010cfu/day的乳酸乳球菌和2.5*1010cfu/day的植物乳杆菌菌量以及每日1.25克酵母β-葡聚糖。
研究方法及进行步骤
临床试验：
选取60名年龄在18-80岁的过敏体质患者，男女不限，未接受过类似的测试，1年内未服用过与增强免疫力有关的药品或保健食品。随机分为试验组50例和对照组10例，试验组按照上述五个实施例（每组10例）服用本品，对照组服用安慰剂。连续试用一个月，试用期间不使用其它增强免疫力的中西药物及疗法，观察试验者三个月后的免疫力水平。
疗效判断标准：
(1)显效：免疫力明显提高，未发生任何过敏反应，或发炎症状；
(2)有效：发生过敏反应或者炎症反应的次数少于3次，且症状减轻，恢复时间比以往显著缩短；
(3)无效：较试验前免疫能力并无改善。
按照以上增强免疫力疗效标准观察效果，结果表明，本发明的组合物有显著提高免疫能力的作用。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (4)

1.增强免疫力益生菌组合物，其特征在于：包括乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖，有效量为每日合并补充100亿～500亿乳酸乳球菌、植物乳杆菌，即0.5*1010cfu/day～2.5*1010cfu/day的乳酸乳球菌菌量和0.5*1010cfu/day～2.5*1010cfu/day的植物乳杆菌菌量，每日0.25克～1.25克酵母β-葡聚糖。
2.根据权利要求1所述的增强免疫力益生菌组合物，其特征在于：所述乳酸乳球菌为乳酸乳球菌A17、植物乳杆菌为植物乳杆菌为K21合并酵母β-葡聚糖为Wellmune酵母β-葡聚糖。
3.根据权利要求1所述的增强免疫力益生菌组合物，其特征在于：乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖的有效量为每日补充100亿，即0.5*1010cfu/day的乳酸乳球菌和0.5*1010cfu/day的植物乳杆菌菌量以及每日0.25克酵母β-葡聚糖。
4.根据权利要求1所述的增强免疫力益生菌组合物，其特征在于：所述乳酸乳球菌、植物乳杆菌合并酵母β-葡聚糖可进一步包括药学上可接受之载剂、赋形剂或稀释剂；并可进一步制成流体乳品、浓缩牛奶、优酪乳、酸乳、冷冻优格、乳杆菌发酵饮料、奶粉、冰淇淋、乳酪、干酪、豆浆、发酵豆浆、蔬果汁、果汁、运动饮料、甜点、果冻、糖果、婴儿食品、健康食品、动物饲料、中草药组合物或膳食补充品。
CN202011002682.1A 2020-09-22 2020-09-22 增强免疫力益生菌组合物 Pending CN112006286A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011002682.1A CN112006286A (zh) 2020-09-22 2020-09-22 增强免疫力益生菌组合物

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011002682.1A CN112006286A (zh) 2020-09-22 2020-09-22 增强免疫力益生菌组合物

Publications (1)

Publication Number Publication Date
CN112006286A true CN112006286A (zh) 2020-12-01

Family

ID=73522095

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011002682.1A Pending CN112006286A (zh) 2020-09-22 2020-09-22 增强免疫力益生菌组合物

Country Status (1)

Country Link
CN (1) CN112006286A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115518121A (zh) * 2022-09-28 2022-12-27 广州能靓生物技术有限公司 一种含益生菌的组合物及其应用

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004018469A (ja) * 2002-06-18 2004-01-22 National Agriculture & Bio-Oriented Research Organization 抗アレルギー剤
CN102292431A (zh) * 2008-12-03 2011-12-21 Cj第一制糖株式会社 一种新型植物乳杆菌及含该植物乳杆菌的组合物
US20150017208A1 (en) * 2013-07-12 2015-01-15 National Yang-Ming University Lactic acid bacterium having immunomodulatory and anti-allergic effects
CN104480032A (zh) * 2014-10-22 2015-04-01 天津科技大学 一株具有增强免疫活性的植物乳杆菌
CN104546944A (zh) * 2014-09-30 2015-04-29 深圳华大基因科技有限公司 乳酸乳球菌在治疗或预防类风湿性关节炎或其相关疾病中的应用
US20150250834A1 (en) * 2014-03-05 2015-09-10 Asian Probiotics And Prebiotics Ltd Novel lactic acid bacteria and its applications in immunomodulation and anti-inflammation
CN110484459A (zh) * 2019-02-18 2019-11-22 诺佰克（武汉）生物科技有限公司 一株植物乳杆菌及其应用
CN111642667A (zh) * 2020-06-12 2020-09-11 上海昊岳食品科技有限公司 具有提高免疫作用的益生菌固体饮料及其制备方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004018469A (ja) * 2002-06-18 2004-01-22 National Agriculture & Bio-Oriented Research Organization 抗アレルギー剤
CN102292431A (zh) * 2008-12-03 2011-12-21 Cj第一制糖株式会社 一种新型植物乳杆菌及含该植物乳杆菌的组合物
US20150017208A1 (en) * 2013-07-12 2015-01-15 National Yang-Ming University Lactic acid bacterium having immunomodulatory and anti-allergic effects
US20150250834A1 (en) * 2014-03-05 2015-09-10 Asian Probiotics And Prebiotics Ltd Novel lactic acid bacteria and its applications in immunomodulation and anti-inflammation
CN104546944A (zh) * 2014-09-30 2015-04-29 深圳华大基因科技有限公司 乳酸乳球菌在治疗或预防类风湿性关节炎或其相关疾病中的应用
CN104480032A (zh) * 2014-10-22 2015-04-01 天津科技大学 一株具有增强免疫活性的植物乳杆菌
CN110484459A (zh) * 2019-02-18 2019-11-22 诺佰克（武汉）生物科技有限公司 一株植物乳杆菌及其应用
CN111642667A (zh) * 2020-06-12 2020-09-11 上海昊岳食品科技有限公司 具有提高免疫作用的益生菌固体饮料及其制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHIH-HSIEN YANG，等: "A17, the First Sequenced Strain of Lactococcus lactis subsp. cremoris with Potential Immunomodulatory Functions", 《GENOME ANNOUNCEMENTS》 *
HUI-CHING MEI，等: "Immunomodulatory Activity of Lactococcus lactis A17 from Taiwan Fermented Cabbage in OVA-Sensitized BALB/c Mice", 《EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115518121A (zh) * 2022-09-28 2022-12-27 广州能靓生物技术有限公司 一种含益生菌的组合物及其应用
CN115518121B (zh) * 2022-09-28 2023-10-20 广州能靓生物技术有限公司 一种含益生菌的组合物及其应用

Similar Documents

Publication Publication Date Title
Sakandar et al. Trends in Probiotic (s)-Fermented milks and their in vivo functionality: A review
Sen Role of probiotics in health and disease–A review
US11819526B2 (en) Lactobacillus Gasseri KBL697 strain and use thereof
US10016468B2 (en) Method and compositions for treating cancer using probiotics
Gogineni et al. Probiotics: history and evolution
CN102076360B (zh) 益生菌、分泌型免疫球蛋白a和炎症
TWI359668B (zh)
KR101487210B1 (ko) 항알레르기용 조성물
CN111575204B (zh) 一株可缓解或治疗过敏性疾病的副干酪乳杆菌及其应用
JPWO2020009135A1 (ja) インフルエンザの重症化を抑制するための抗インフルエンザウイルス剤
Faujdar et al. Role of probiotics in human health and disease: an update
CN112089055A (zh) 减压舒眠益生菌组合物
Lokhande et al. A systematic study of probiotics-an update review
CN112006286A (zh) 增强免疫力益生菌组合物
Maftei et al. The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties
CN110892914A (zh) 副干酪乳杆菌k56改善气喘及相关过敏性症状的新应用
WO2020067422A1 (ja) Ｔ細胞を活性化するための組成物
KR20210102916A (ko) 인지 및 정신 건강을 위한 프로바이오틱스
Banerjee Recommendation and limitation of probiotics supplements
CN105194658A (zh) 一种治疗肥胖增强体质的中药制剂及其制备方法
CN111296847A (zh) 一种调节肠道微生态的谷物益生菌制剂及其制备方法和应用
KR102502978B1 (ko) 케피어 유래 유산균의 세포표면단백질을 함유하는 항염증 또는 면역증강용 조성물
Kaneko et al. Immunomodulating Effect of OM-X Fermented Plant Extract: A Randomized, Placebo-Controlled, Double-Blind, Comparative Study
Kisan et al. Meta biotic-a novel ingredient for functional foods: A review
Avasare A Review on Immune-Boosting Activity of Functional Foods-Prebiotics and Probiotics

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20201201

RJ01 Rejection of invention patent application after publication