CN112961803A - Lactobacillus plantarum and application thereof - Google Patents
Lactobacillus plantarum and application thereof Download PDFInfo
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- CN112961803A CN112961803A CN202110247404.0A CN202110247404A CN112961803A CN 112961803 A CN112961803 A CN 112961803A CN 202110247404 A CN202110247404 A CN 202110247404A CN 112961803 A CN112961803 A CN 112961803A
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- lactobacillus plantarum
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- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- NAAXIGQVODQJOV-PXYOAQHISA-N puerarin xyloside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C(C1=C(C(C(C=2C=CC(O)=CC=2)=CO1)=O)C=C1)=C1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 NAAXIGQVODQJOV-PXYOAQHISA-N 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of microorganisms, and particularly relates to lactobacillus plantarum and application thereof. The lactobacillus plantarum is preserved in China general microbiological culture Collection center (CGMCC) by No. 29 of 2019, wherein the preservation number is as follows: CGMCC No. 17243; classified and named as Lactobacillus plantarum (Lactobacillus plantarum); and (4) storage address: western road No.1, north west city of township, beijing, institute of microbiology, china academy of sciences; the probiotic-containing solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by weight: 2-3 parts of lactobacillus plantarum powder, 1-2 parts of a kudzu root extract, 1-2 parts of a lotus leaf extract, 1-5 parts of composite fiber powder, 30-50 parts of fructo-oligosaccharide, 10-20 parts of maltodextrin powder and 1-2 parts of citric acid. The substances can regulate the content of serum cholesterol and the like under the synergistic effect, reduce the probability of hyperlipidemia and prevent obesity.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum and application thereof, and especially relates to lactobacillus plantarum LP9B and application thereof.
Background
With the general improvement of the living standard of people, people in the state of sub-health are increasing, the incidence of obesity, hypertension, hyperlipidemia and the like is increasing continuously, and the obesity becomes the current global public health problem. Obesity can induce a variety of functional metabolic abnormalities associated with cardiovascular disease, increasing morbidity and mortality from hypertension, dyslipidemia, and the like. Obese patients are often accompanied by hyperlipidemia, and therefore the complications of both are many similar and affect each other. Hyperlipidemia is a common disease, mainly refers to serum total cholesterol, triglyceride and low density lipoprotein level being too high or high density lipoprotein level being too low. Thus, lowering serum cholesterol levels is directly related to human health.
The probiotics is used as important physiological beneficial bacteria in human and animal gastrointestinal tracts, is safe and harmless to human bodies, can systematically play a role in health regulation in multiple links compared with chemical medicaments for reducing blood fat and losing weight, and can regulate microbial flora in the gastrointestinal tracts, enhance the immunity of organisms, inhibit the invasion and infection of pathogenic bacteria, prevent and inhibit tumorigenesis, resist oxidation, reduce serum cholesterol and the like. The lactobacillus has the functions of reducing the content of serum cholesterol and reducing the incidence of cardiovascular diseases. Therefore, the lactobacillus microecological preparation and the related functional food which have the functions of reducing blood fat and losing weight are screened and developed, and the application value is very high.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides lactobacillus plantarum and application thereof, which can effectively reduce the serum cholesterol level, reduce the accumulation of fat, achieve the purposes of controlling and reducing weight and have the effects of reducing blood fat and losing weight.
One of the purposes of the invention is to provide a lactobacillus plantarum, which has been deposited in China general microbiological culture Collection center (CGMCC) under No. 29 of 2019 and No. 01, and the deposition numbers are as follows: CGMCC No. 17243; is named as LP9B, and is classified and named as Lactobacillus plantarum; and (4) storage address: xilu No.1, Beijing, Chaoyang, Beijing, and institute for microbiology, China academy of sciences.
The invention also aims to provide an application of the lactobacillus plantarum in preparing food.
The food type containing the lactobacillus plantarum comprises probiotic solid beverage.
The probiotic solid beverage comprises the following raw materials in parts by weight: 2-3 parts of lactobacillus plantarum powder, 1-2 parts of a kudzu root extract, 1-2 parts of a lotus leaf extract, 1-5 parts of composite fiber powder, 30-50 parts of fructo-oligosaccharide, 10-20 parts of maltodextrin powder and 1-2 parts of citric acid.
Preferably, the composite fiber powder consists of konjac flour, oat flour and almond shell powder in a mass ratio of 3-7:1-3: 0.5-1.5. The above substances can regulate serum cholesterol content under synergistic effect, reduce probability of hyperlipemia, and prevent obesity. The mass ratio of the components can maximize the synergistic effect of the components. If the ratio used is higher or lower than this ratio range, the synergistic effect is greatly reduced.
Preferably, the preparation method of the kudzu root extract comprises the following steps:
peeling raw material kudzu root, cleaning, crushing, pulping, grinding by a colloid mill to prepare fresh kudzu root pulp; adding 1-10 times of water by weight into the radix Puerariae slurry, performing microwave extraction with microwave power of 1200-1800W for 20-30min, and precipitating with 2-20 times of 95% ethanol; centrifuging the ethanol precipitation solution, adding 10-30 times of water into the precipitate, stirring to dissolve, centrifuging, and drying the supernatant to obtain radix Puerariae extract.
Preferably, the preparation method of the lotus leaf extract comprises the following steps:
crushing dried lotus leaves into powder, and performing subcritical extraction for 3-4 times by using butane as an extractant under the conditions of temperature of 30-50 ℃ and pressure of 0.3-0.6MPa, wherein the material-liquid ratio is 1g: extracting for 50-60min each time by 12ml to obtain primary extract, and concentrating the primary extract under reduced pressure to recover butane to obtain extract; and performing secondary extraction on the extract by using an extractant consisting of ethyl acetate and methanol according to a volume ratio of 5:7 for 3-4 times, wherein the material-liquid ratio is 1g:15ml, obtaining secondary extract after the secondary extraction is finished, and decompressing and concentrating the secondary extract to recover the solvent, namely the lotus leaf extract.
Preferably, the preparation method of the konjac flour comprises the following steps:
cleaning, peeling and cutting fresh konjak, mixing the fresh konjak with an ethanol solution, putting the mixture into a grinder for grinding, and adding a sulfite solution with the effective SO2 concentration of 25-100 mg/L; the ethanol solution is 1-3 times of fresh rhizoma Amorphophalli, the pulverized material is put into a centrifuge, and then the ethanol solution with volume concentration of 30% is used to wash rhizoma Amorphophalli powder in the filter screen, and centrifugal separation is carried out to obtain rhizoma Amorphophalli powder, which is vacuum dried; adding 30% ethanol solution into dried rhizoma Amorphophalli powder, extracting, grinding with a coarse grinding machine, adding 30% ethanol solution, cleaning, centrifuging, and drying to obtain rhizoma Amorphophalli powder.
The mechanism of action of each substance is as follows:
konjak flour: the specific main component of the perennial herb of Araceae taro is glucomannan, the chemical structure of which is a non-ionic water-soluble high molecular polysaccharide, and the glucomannan is one of the most excellent soluble dietary fiber polysaccharides found at present. In addition, the konjak also contains other polysaccharides, starch, protein, mineral substances, trace elements such as zinc, manganese, magnesium, iron, calcium and potassium, 17 amino acids and various vitamins, and has the functions of reducing blood sugar, reducing blood fat, losing weight, expelling toxin and beautifying;
oat flour: the oat flour contains 20% of protein by mass, has balanced amino acid content, contains various unsaturated fatty acids, is rich in various nutrients such as calcium, phosphorus, iron, vitamin B1 and B2, and has certain prevention and treatment effects on hyperlipidemia and diabetes;
almond shell powder: the almond shell powder contains various flavonoid compounds and polysaccharide compounds, can eliminate oxygen free radicals in blood vessels, clean waste in blood and unnecessary glycogen of human fat, and has the functions of softening blood vessels and cholesterol;
kudzu root extract: radix Puerariae is root tuber of perennial deciduous vine of Leguminosae, such as Pueraria lobata or Pueraria thomsonii, and contains flavonoids 12%, such as daidzin, daidzein, puerarin, and puerarin xyloside; the kudzu root also contains allantoin, beta-sitosterol, daucosterol, phenolic compounds, tryptophan derivatives, glucoside, amino acid, arachic acid and the like, and the modern pharmacological research proves that the kudzu root has obvious effects on blood pressure and peripheral blood vessels and has certain antihypertensive effect on normal and hypertensive animals;
lotus leaf extract: the lotus leaf extract mainly contains components such as alkaloid, flavone, volatile oil and the like, wherein the flavone and alkaloid compounds have high biological activity, and the lotus leaf mainly has the functions of regulating fat, losing weight, resisting oxidation, resisting aging and inhibiting bacteria.
The preparation method of the probiotic solid beverage comprises the following steps: inoculating lactobacillus plantarum into an MRS culture medium plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage.
Preferably, the MRS medium comprises the following components: 10.0g of beef extract, 5.0g of yeast extract, 10.0g of peptone, 20.0g of grape and K2HPO42.0g, sodium acetate 5.0g, MgSO4·7H2O 0.2g，MnSO4·4H2O0.05g, Tween 801.0 g, triammonium citrate 2.0g, agar 15.0g, and distilled water 1000 mL.
The number of the live probiotics in the probiotic solid beverage is 1 multiplied by 106CFU/g～1×108CFU/g。
The invention also aims to provide application of the lactobacillus plantarum in preparation of health-care food or auxiliary medicaments for preventing or treating obesity or hyperlipidemia.
The beneficial effect of the invention is that,
the same probiotic is not always suitable for all individuals, and more new strains of other probiotics with the functions of controlling weight and reducing fat accumulation are still required to be developed to fill the blank of the existing strains; the lactobacillus plantarum strain LP9B provided by the invention has stronger stability and can effectively reduce the serum cholesterol level; the provided probiotic solid beverage is compounded with the kudzu root extract, the lotus leaf extract and the composite fiber powder, and the contents of serum cholesterol and the like can be adjusted together under the synergistic effect of the substances; by adding the kudzu root extract, the lotus leaf extract and the like into the lactobacillus plantarum powder, the protection effect on live bacteria is enhanced, the growth of lactobacillus plantarum is promoted, the biological activity of the strain can fully play a role in health care, and probiotics and other components supplement each other; can reduce the probability of hyperlipemia and prevent obesity.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Biological material preservation instructions
Classification nomenclature of biological materials: lactobacillus plantarum (Lactobacillus plantarum)
Strain number of biological material: LP9B
Deposit name of biological material: china general microbiological culture Collection center
The preservation unit of the biological material is abbreviated as: CGMCC (China general microbiological culture Collection center)
Deposit unit address of biological material: west road No.1, north west of the township, beijing, ministry of sciences, china, institute of microbiology, zip code: 100101
Preservation date of biological material: no. 29 of 2019, 01 month
Accession number to the collection of biological materials: CGMCC No.17243
In the embodiment of the invention:
the preparation method of the kudzu root extract comprises the following steps: peeling raw material kudzu root, cleaning, crushing, pulping, grinding by a colloid mill to prepare fresh kudzu root pulp; adding 10 times of water into radix Puerariae slurry, performing microwave extraction with microwave power of 1500W for 20min, and precipitating with 10 times of 95% ethanol; centrifuging the ethanol precipitation solution, adding 30 times of water into the precipitate, stirring to dissolve, centrifuging, and drying the supernatant to obtain radix Puerariae extract.
The preparation method of the lotus leaf extract comprises the following steps: crushing dried lotus leaves into powder, and performing subcritical extraction for 4 times by using butane as an extractant at the temperature of 30 ℃ and under the pressure of 0.5MPa, wherein the material-liquid ratio is 1g: 12ml, extracting for 50min each time, obtaining primary extract after the extraction is finished, and obtaining extract after the butane is recovered through the decompression and concentration of the primary extract; and performing secondary extraction on the extract by using an extracting agent consisting of ethyl acetate and methanol according to a volume ratio of 5:7 for 34 times, wherein the material-liquid ratio is 1g:15ml, obtaining secondary extraction liquid after the secondary extraction is finished, and performing reduced pressure concentration on the secondary extraction liquid to recover the solvent, namely the lotus leaf extract.
The preparation method of the konjac flour comprises the following steps: cleaning fresh rhizoma Amorphophalli, peeling, cutting into pieces, mixing with ethanol solution, pulverizing, and adding effective SO2A sulfite solution with a concentration of 25 mg/L; the ethanol solution is 3 times of the weight of the fresh konjak, the crushed material is put into a centrifuge, the ethanol solution with the volume concentration of 30% is taken to wash the konjak powder in the filter screen, the konjak powder is centrifugally separated, and the obtained konjak powder is dried in vacuum; adding 30% ethanol solution into dried rhizoma Amorphophalli powder, extracting, grinding with a coarse grinding machine, adding 30% ethanol solution, cleaning, centrifuging, and drying to obtain rhizoma Amorphophalli powder.
The MRS culture medium comprises the following components: 10.0g of beef extract, 5.0g of yeast extract, 10.0g of peptone, 20.0g of grape and K2HPO42.0g, sodium acetate 5.0g, MgSO4·7H2O 0.2g，MnSO4·4H2O0.05g, Tween 801.0 g, triammonium citrate 2.0g, agar 15.0g, and distilled water 1000 mL.
Example 1
The probiotic solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by mass: 3 parts of lactobacillus plantarum powder, 1 part of a kudzu root extract, 1 part of a lotus leaf extract, 5 parts of composite fiber powder (the mass ratio is 3:1:1), 30 parts of fructo-oligosaccharide, 10 parts of maltodextrin powder and 1 part of citric acid.
Inoculating Lactobacillus plantarum into MRS culture medium plate with an inoculum size of 2%, culturing at 37 deg.C, centrifuging MRS bacterial liquid, vacuum freeze drying to obtain bacterial powder, mixing the bacterial powder, radix Puerariae extract, and freeze drying,Mixing the lotus leaf extract, the composite fiber powder, the fructo-oligosaccharide, the maltodextrin powder and the citric acid according to a ratio to obtain the probiotic solid beverage, wherein the number of viable probiotics in the probiotic solid beverage is 1 multiplied by 107CFU/g。
Example 2
The probiotic solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by mass: 3 parts of lactobacillus plantarum powder, 2 parts of a kudzu root extract, 1 part of a lotus leaf extract, 3 parts of composite fiber powder (the mass ratio is 4:1.5:0.5), 30 parts of fructo-oligosaccharide, 10 parts of maltodextrin powder and 1 part of citric acid.
Inoculating lactobacillus plantarum into an MRS culture medium flat plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage, wherein the viable count of probiotics in the probiotic solid beverage is 1 multiplied by 107CFU/g。
Comparative example 1
The probiotic solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by mass: 3 parts of lactobacillus plantarum powder, 1 part of lotus leaf extract, 5 parts of composite fiber powder (the mass ratio is 3:1:1), 30 parts of fructo-oligosaccharide, 10 parts of maltodextrin powder and 1 part of citric acid.
Inoculating lactobacillus plantarum into an MRS culture medium flat plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage, wherein the viable count of probiotics in the probiotic solid beverage is 1 multiplied by 106CFU/g。
Comparative example 2
The probiotic solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by mass: 3 parts of lactobacillus plantarum powder, 1 part of a kudzu root extract, 5 parts of composite fiber powder (the mass ratio is 3:1:1), 30 parts of fructo-oligosaccharide, 10 parts of maltodextrin powder and 1 part of citric acid.
Inoculating lactobacillus plantarum into an MRS culture medium flat plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage, wherein the viable count of probiotics in the probiotic solid beverage is 1 multiplied by 107CFU/g。
Comparative example 3
The probiotic solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by mass: 3 parts of lactobacillus plantarum powder, 1 part of a kudzu root extract, 1 part of a lotus leaf extract, 30 parts of fructo-oligosaccharide, 10 parts of maltodextrin powder and 1 part of citric acid.
Inoculating lactobacillus plantarum into an MRS culture medium flat plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage, wherein the viable count of probiotics in the probiotic solid beverage is 1 multiplied by 107CFU/g。
Comparative example 4
The probiotic solid beverage containing the lactobacillus plantarum comprises the following raw materials in parts by mass: 3 parts of lactobacillus plantarum powder, 1 part of a kudzu root extract, 1 part of a lotus leaf extract, 5 parts of composite fiber powder (the mass ratio is 3:1:1), 30 parts of fructo-oligosaccharide, 10 parts of maltodextrin powder and 1 part of citric acid.
Inoculating lactobacillus plantarum into an MRS culture medium flat plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage, wherein the viable count of probiotics in the probiotic solid beverage is 1 multiplied by 107CFU/g。
The lactobacillus plantarum powder is WKHS-001 and is purchased from Weikahaisi (Shandong) bioengineering limited company.
Test example 1
The influence of the probiotic solid beverage obtained in the examples 1-2 and the comparative examples 1-3 on the blood fat reducing and weight losing effects of mice
60 SPF-grade healthy SD rats (male, with the weight of 200 +/-20 g) are fed with high-fat feed (78.70% basal feed, 10% yolk powder, 10% lard, 1% cholesterol and 0.3% cholic acid) to prepare an animal model with high cholesterol and lipid metabolism disorder, blood is collected from tails after two weeks of molding without fasting, and the animal model is randomly divided into 6 groups of 10 animals, wherein the groups comprise a control group, an example 1-2 product group and a comparative example 1-3 product group. The test samples of 100mg/kg · bw were orally administered daily to the product groups of examples 1 to 2 and the product groups of comparative examples 1 to 3, and the body weights were regularly weighed, blood was not taken at the end of the experiment after two weeks of gavage administration, and serum was separated as soon as possible after blood collection to measure the TC, TG, LDL-C, HDL-C levels in the serum. The test results are shown in the following table:
TABLE 1 influence of different probiotic solid beverages on the hypolipidemic and weight-loss efficacy of mice
As can be seen from table 1, the protection effect on live bacteria is enhanced by adding the pueraria extract, the lotus leaf extract and the like into the lactobacillus plantarum powder, the growth of the lactobacillus plantarum is promoted, the biological activity of the strain can also fully play a role in health care, and probiotics and other components supplement each other; can reduce the probability of hyperlipemia and prevent obesity.
The present invention has been described in detail by way of preferred embodiments, but the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. The lactobacillus plantarum is characterized in that the lactobacillus plantarum is deposited in China general microbiological culture Collection center in 2019, No. 01 and No. 29, and the deposit numbers are as follows: CGMCC No. 17243.
2. Use of the lactobacillus plantarum strain defined in claim 1 in the preparation of a food product.
3. A food product, characterized in that the food product comprises Lactobacillus plantarum strain powder.
4. The food product according to claim 3, wherein the food product containing Lactobacillus plantarum powder is a probiotic solid beverage.
5. The food of claim 4, wherein the probiotic solid beverage comprises the following raw materials in parts by mass: 2-3 parts of lactobacillus plantarum powder, 1-2 parts of a kudzu root extract, 1-2 parts of a lotus leaf extract, 1-5 parts of composite fiber powder, 30-50 parts of fructo-oligosaccharide, 10-20 parts of maltodextrin powder and 1-2 parts of citric acid.
6. The food as claimed in claim 5, wherein the composite fiber powder comprises konjac powder, oat powder and almond shell powder in a mass ratio of 3-7:1-3:0.5-1.5, and the fineness of the composite fiber powder is 40-80 meshes.
7. The food product of claim 5, wherein the kudzu root extract is prepared by the following method:
peeling raw material kudzu root, cleaning, crushing, pulping, grinding by a colloid mill to prepare fresh kudzu root pulp; adding 1-10 times of water by weight into the radix Puerariae slurry, performing microwave extraction with microwave power of 1200-1800W for 20-30min, and precipitating with 2-20 times of 95% ethanol; centrifuging the ethanol precipitation solution, adding 10-30 times of water into the precipitate, stirring to dissolve, centrifuging, and drying the supernatant to obtain radix Puerariae extract.
8. The food product of claim 5, wherein the lotus leaf extract is prepared by the following steps:
crushing dried lotus leaves into powder, and performing subcritical extraction for 3-4 times by using butane as an extractant under the conditions of temperature of 30-50 ℃ and pressure of 0.3-0.6MPa, wherein the material-liquid ratio is 1g: extracting for 50-60min each time by 12ml to obtain primary extract, and concentrating the primary extract under reduced pressure to recover butane to obtain extract; and performing secondary extraction on the extract by using an extractant consisting of ethyl acetate and methanol according to a volume ratio of 5:7 for 3-4 times, wherein the material-liquid ratio is 1g:15ml, obtaining secondary extract after the secondary extraction is finished, and decompressing and concentrating the secondary extract to recover the solvent, namely the lotus leaf extract.
9. The food product of claim 5, wherein the konjac flour is prepared by the following method:
cleaning, peeling and cutting fresh konjak, mixing the fresh konjak with an ethanol solution, putting the mixture into a grinder for grinding, and adding a sulfite solution with the effective SO2 concentration of 25-100 mg/L; the ethanol solution is 1-3 times of fresh rhizoma Amorphophalli, the pulverized material is put into a centrifuge, and then the ethanol solution with volume concentration of 30% is used to wash rhizoma Amorphophalli powder in the filter screen, and centrifugal separation is carried out to obtain rhizoma Amorphophalli powder, which is vacuum dried; adding 30% ethanol solution into dried rhizoma Amorphophalli powder, extracting, grinding with a coarse grinding machine, adding 30% ethanol solution, cleaning, centrifuging, and drying to obtain rhizoma Amorphophalli powder.
10. The food product of claim 5, wherein the probiotic solid beverage is prepared by the following method: inoculating lactobacillus plantarum into an MRS culture medium plate, wherein the inoculation amount is 2%, after culturing at 37 ℃, centrifuging and carrying out vacuum freeze drying on MRS bacterial liquid to obtain bacterial powder, and mixing the bacterial powder, a kudzu root extract, a lotus leaf extract, composite fiber powder, fructo-oligosaccharide, maltodextrin powder and citric acid according to a ratio to obtain the probiotic solid beverage.
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| CN115191605A (en) * | 2022-07-06 | 2022-10-18 | 西乐健康科技股份有限公司 | Meal replacement food containing compound probiotics |
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| CN111213885A (en) * | 2020-01-20 | 2020-06-02 | 齐海心 | Probiotic composition with blood fat regulating effect and preparation method and application thereof |
| CN112244300A (en) * | 2020-10-15 | 2021-01-22 | 齐海心 | Immunoregulation composition containing probiotics as well as preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156575A (en) * | 2017-05-26 | 2017-09-15 | 江苏碧青园海洋生物科技有限公司 | A kind of preparation method of probiotics solid beverage |
| CN111213885A (en) * | 2020-01-20 | 2020-06-02 | 齐海心 | Probiotic composition with blood fat regulating effect and preparation method and application thereof |
| CN112244300A (en) * | 2020-10-15 | 2021-01-22 | 齐海心 | Immunoregulation composition containing probiotics as well as preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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