CN113197256A - Application of tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis - Google Patents

Abstract

The invention discloses application of tea beverage containing probiotics and dietary fibers in promoting intestinal peristalsis, and belongs to the technical field of beverage production. The invention discloses a tea beverage containing probiotics and dietary fibers, which comprises lactobacillus rhamnosus NX-2, lactobacillus plantarum NX-1, lactobacillus casei LS01, bifidobacterium animalis NX-6, lactobacillus acidophilus LA-03, tea bags, soft sugar, plantain seed hulls and fructo-oligosaccharide. The tea beverage disclosed by the invention can obviously promote the intestinal peristalsis of the zebra fish and is beneficial to improving the intestinal health.

Description

Application of tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis

Technical Field

The invention relates to the technical field of beverage production, in particular to application of a tea beverage containing probiotics and dietary fibers in promoting intestinal peristalsis.

Background

Constipation is a common gastrointestinal disorder and is estimated to have an prevalence of 12% to 19% in the population, and may increase with aging of the population. Constipation can reduce quality of life and can bring significant medical costs to individuals and society. The cause of constipation is multifactorial, and physiological changes, psychological factors, lifestyle effects are considered as possible influencing factors. The drugs for treating constipation mainly comprise stimulant laxatives, polyethylene glycol, selective 5-hydroxytryptamine reuptake inhibitors, rubiprostone and guanylate cyclase agonists. These drugs can alleviate short-term symptoms, but in the long term, there is a need to find a safe and effective method for continuously improving gastrointestinal dysfunction.

Many health products are currently on the market for improving gastrointestinal function, which are generally expensive, and few beverages are available for improving gastrointestinal function. Based on the above, aiming at pursuit of people for higher quality of life and health, the invention of a beverage capable of promoting intestinal peristalsis is urgently needed, so that the beverage can be drunk at any time in daily life to improve the gastrointestinal tract function for a long time, and has wide market prospect.

Lifestyle and diet are considered to be important factors affecting constipation. The addition of fiber is one of the most important dietary means for relieving constipation. Tea polyphenols in tea leaves are important substrates of intestinal flora, are metabolized into various derivatives by the intestinal flora, and promote intestinal health by regulating the composition of the intestinal flora. In addition, consumers are increasingly interested in functional foods that promote health and alleviate some disease symptoms. Probiotics may be a promising alternative and may be used as a food or dietary supplement to attract consumer preferences. Probiotics have been extensively studied in the field of digestive pathology and have shown great potential in improving gastrointestinal symptoms and improving constipation.

Therefore, the problem to be solved by the skilled person is to provide a tea beverage containing probiotics and dietary fiber for promoting intestinal peristalsis.

Disclosure of Invention

In view of the above, the present invention provides an application of a tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis.

In order to achieve the purpose, the invention adopts the following technical scheme:

application of tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis is provided.

Further, the tea beverage comprises the following raw materials in parts by weight: 21-3 parts of lactobacillus rhamnosus NX-21, 11-4 parts of lactobacillus plantarum NX-11, 011-3 parts of lactobacillus casei LS, 61-3 parts of bifidobacterium animalis NX-61, 4-parts of lactobacillus acidophilus LA-031, 160 parts of tea bag, 520 parts of soft sugar 450-.

Further, the preservation number of the lactobacillus rhamnosus NX-2 is CGMCC No.20110 (see patent 202010699218.6); the preservation number of the lactobacillus plantarum NX-1 is CGMCC No.20109 (see patent 202010699291.3); the preservation number of the lactobacillus casei LS01 is CGMCC No. 22006; the preservation number of the bifidobacterium animalis NX-6 is CGMCC No.20114 (see patent 202010699202.5); the preservation number of the lactobacillus acidophilus LA-03 is CGMCC No. 22239.

Lactobacillus casei LS01 with the preservation number of CGMCC No.22006, which is deposited in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms (CGMCC for short), China academy of sciences, 3, West Lu No. 1 institute of China, North Jing City, south African district, the preservation date of which is 2021 year, 03 month and 15 days, is classified and named as Lactobacillus casei.

Lactobacillus acidophilus LA-03 with the preservation number of CGMCC No.22239, which is deposited in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms (CGMCC for short), the institute of microbiology, China academy of sciences, No. 3, West Lu 1, North Cheng, Chaoyang, the Beijing city, the preservation date of 2021 year, 25 days 04 months, is classified and named as Lactobacillus acidophilus.

Further, the lactobacillus rhamnosus NX-2 is 1 x 10¹¹CFU/g; the lactobacillus plantarum NX-1 is 1 multiplied by 10¹¹CFU/g; the lactobacillus casei LS01 is 1 x 10¹¹CFU/g; the lactobacillus acidophilus LA-03 is 1 × 10¹¹CFU/g; the Bifidobacterium animalis NX-6 is 1 × 10¹⁰CFU/g。

Further, the tea bag is a green jasmine tea bag or a peach oolong tea bag.

Preferably, the tea bag is a green ground jasmine tea bag.

Further, the preparation method of the tea beverage comprises the following steps:

(1) placing soft sugar in a pulverizer to pulverize, and sieving with 50-70 mesh sieve;

(2) weighing the raw materials in parts by weight, and putting the raw materials except the tea bag into a three-dimensional mixer for uniformly mixing; setting the rotating speed to be 10-30r/min and the time to be 30-50 min;

(3) and (3) adding the uniformly mixed raw materials in the step (2) into a beverage bag, then putting the beverage bag into the tea bag, and sealing the tea bag.

Further, the drinking method of the tea beverage containing the probiotics and the dietary fiber comprises the following steps: adding warm water of 35-40 ℃ into the beverage bag, and shaking for 2min to obtain the beverage.

According to the technical scheme, compared with the prior art, the invention discloses the application of the tea beverage containing probiotics and dietary fibers in promoting intestinal peristalsis, and the tea beverage can obviously improve the peristalsis emptying rate of the intestinal tract of the zebra fish and has the potential of being applied to the body to relieve constipation.

The raw materials of the invention adopt prebiotics fiber fructo-oligosaccharide which can restore the balance of intestinal flora by stimulating the growth of beneficial bifidobacteria, inhibit the reproduction of harmful intestinal flora, promote the intestinal peristalsis, prevent constipation and diarrhea and solve the problem of gastrointestinal discomfort.

The plantain seed husk is rich in 80% water soluble natural dietary fiber, and the fiber expands into gel mass ten times as much as water, so that the beverage has taste similar to cubilose. In addition, Plantago ovata husk can promote intestinal peristalsis.

The raw materials of the invention adopt lactobacillus rhamnosus NX-2, lactobacillus plantarum NX-1, lactobacillus casei LS01, bifidobacterium animalis NX-6 and lactobacillus acidophilus LA-03, which are beneficial to adjusting the balance of flora in intestinal tracts, inhibiting the proliferation of undesirable microorganisms in the intestinal tracts and promoting the intestinal tract movement.

Tea polyphenols in tea leaves are important substrates of intestinal flora, are metabolized into various derivatives by the intestinal flora, and promote intestinal health by regulating the composition of the intestinal flora. Tea polyphenols in tea leaves may play an important role in the growth or survival of beneficial intestinal bacteria (such as lactobacilli and bifidobacteria) to exert a prebiotic effect and inhibit the growth of pathogenic species.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.

FIG. 1 is a schematic view showing the influence of tea beverages of examples 1 to 4 of the present invention on the fluorescence intensity of the intestinal tract of zebra fish;

FIG. 2 is a graph showing the statistics of the influence of the tea beverages of examples 1 to 4 of the present invention on the fluorescence intensity of the intestinal tract of zebra fish;

FIG. 3 is a graph showing the effect of tea beverages according to examples 1 to 4 of the present invention on the intestinal peristalsis rate of zebra fish.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

Lactobacillus rhamnosus NX-2, Lactobacillus plantarum NX-1, Lactobacillus casei LS01, Bifidobacterium animalis NX-6, Lactobacillus acidophilus LA-03 from Guandong Nanxin medical science and technology Limited; lactobacillus rhamnosus NX-2, Lactobacillus plantarum NX-1, Lactobacillus casei LS01, Lactobacillus acidophilus LA-03 are all 1 × 10¹¹CFU/g; bifidobacterium animalis NX-6 is 1 × 10¹⁰CFU/g; the green jasmine tea bag and the honey peach oolong tea bag are from Guizhou copper seed clean tea industry Co., Ltd; soft white sugar is from Guangxi gold embroidery ball food Limited liability company; plantago ovata husk was from Puyang international trade, Guangzhou; the fructooligosaccharides are from Qino food ingredient Co., Ltd.

Domperidone, dimethyl sulfoxide (DMSO), and Nile Red (Nile Red) were all available from Shanghai Michelin Biotech, Inc.

Example 1

A tea beverage containing probiotics and dietary fiber comprises the following raw materials in parts by weight: lactobacillus rhamnosus NX-21 parts, lactobacillus plantarum NX-11 parts, lactobacillus casei LS011 parts, bifidobacterium animalis NX-61 parts, lactobacillus acidophilus LA-031 parts, green jasmine tea bag 120 parts, soft sugar 450 parts, plantain seed husk 120 parts and fructo-oligosaccharide 120 parts.

The preparation method of the tea beverage comprises the following steps:

(1) placing soft sugar in a pulverizer to pulverize, and sieving with a 60-mesh sieve for later use;

(2) weighing the raw materials in parts by weight, and putting the raw materials except the green ground jasmine tea bag into a three-dimensional mixer for uniformly mixing; setting the rotating speed to be 20r/min, the time to be 40min, and detecting whether the material is caked or not at irregular intervals in the material mixing process;

(3) adding the above uniformly mixed raw materials into a beverage bag, adding into green ground jasmine tea bag, and sealing.

Example 2

A tea beverage containing probiotics and dietary fiber comprises the following raw materials in parts by weight: lactobacillus rhamnosus NX-21.5 parts, lactobacillus plantarum NX-12 parts, lactobacillus casei LS011 parts, bifidobacterium animalis NX-61.5 parts, lactobacillus acidophilus LA-031.5 parts, green jasmine tea bag 150 parts, soft white sugar 490 parts, plantain seed husk 140 parts and fructo-oligosaccharide 140 parts.

The preparation method of the tea beverage comprises the following steps:

(1) placing soft sugar in a pulverizer to pulverize, and sieving with a 50-mesh sieve for later use;

(2) weighing the raw materials in parts by weight, and putting the raw materials except the green ground jasmine tea bag into a three-dimensional mixer for uniformly mixing; setting the rotating speed at 10r/min for 50min, and irregularly detecting whether the materials are caked or not in the material mixing process;

(3) adding the above uniformly mixed raw materials into a beverage bag, adding into green ground jasmine tea bag, and sealing.

Example 3

A tea beverage containing probiotics and dietary fiber comprises the following raw materials in parts by weight: lactobacillus rhamnosus NX-23 parts, lactobacillus plantarum NX-14 parts, lactobacillus casei LS013 parts, bifidobacterium animalis NX-63 parts, lactobacillus acidophilus LA-034 parts, green jasmine tea bag 160 parts, soft sugar 520 parts, plantain seed husk 180 parts and fructo-oligosaccharide 180 parts.

The preparation method of the tea beverage comprises the following steps:

(1) placing soft sugar in a pulverizer to pulverize, and sieving with a 70-mesh sieve for later use;

(2) weighing the raw materials in parts by weight, and putting the raw materials except the green ground jasmine tea bag into a three-dimensional mixer for uniformly mixing; setting the rotating speed at 30r/min for 30min, and detecting whether the material is caked or not at irregular intervals in the material mixing process;

(3) adding the above uniformly mixed raw materials into a beverage bag, adding into green ground jasmine tea bag, and sealing.

Example 4

A tea beverage containing probiotics and dietary fiber comprises the following raw materials in parts by weight: lactobacillus rhamnosus NX-23 parts, lactobacillus plantarum NX-14 parts, lactobacillus casei LS013 parts, bifidobacterium animalis NX-63 parts, lactobacillus acidophilus LA-034 parts, peach oolong tea bag 160 parts, soft sugar 520 parts, plantain seed husk 180 parts and fructo-oligosaccharide 180 parts.

The preparation method of the tea beverage comprises the following steps:

(1) placing soft sugar in a pulverizer to pulverize, and sieving with a 70-mesh sieve for later use;

(2) weighing the raw materials in parts by weight, and putting the raw materials except the nectarine oolong tea bag into a three-dimensional mixer to be uniformly mixed; setting the rotating speed at 30r/min for 30min, and detecting whether the material is caked or not at irregular intervals in the material mixing process;

(3) adding the above uniformly mixed materials into a beverage bag, adding the honey peach oolong tea bag, and sealing.

Test example 1 examples 1-4 sensory evaluation of tea beverages

In the test, the uniformly mixed raw materials in the steps (2) of the examples 1, 2, 3 and 4 were uniformly mixed with the opened tea bags, 18.55g of the uniformly mixed raw materials were taken out, 200mL of warm water at 40 ℃ was added, the mixture was shaken for 2min, and then the tea leaves were filtered (since the tea bags were opened, the tea was taken out, and then the tea leaves were uniformly mixed, and the appearance, color, smell and taste were not affected by the tea leaves, the results were evaluated, respectively, and are shown in table 1.

TABLE 1 sensory evaluation results

Group of	Appearance of the product	Smell(s)	Taste of the product
				Example 1	Uniform and no impurities	Jasmine flower smell	Fine and smooth
Example 2	Uniform and no impurities	Jasmine flower smell	Fine and smooth
				Example 3	Uniform and no impurities	Jasmine flower smell	Fine and smooth
Example 4	Uniform and no impurities	Smell of honey peach	Fine and smooth

As can be seen from Table 1, the tea beverages prepared in examples 1, 2, 3 and 4 were uniform, free of impurities, and smooth in mouthfeel, similar to that of cubilose.

Test example 2 effects of tea beverages of examples 1 to 4 on intestinal peristalsis of zebra fish

Healthy wild-type AB line zebrafish that developed to 5dpf (days post fertilization) were picked and placed in 6-well cell culture plates, 20 fish per well. The experiment set comprises a normal control group, a positive control group (domperidone) and a tea beverage drying and pre-treating group. Respectively adding 10ng/mL of Nile red dye solution into a normal control group, a positive control group and a tea beverage pre-dried group, incubating for 16h at 28 ℃, removing the Nile red dye solution in a 6-hole cell culture plate, washing zebra fish for 3 times by PBS, transferring the zebra fish to a new 6-hole cell culture plate, adding PBS into the normal control group, adding 30 mu g/mL of domperidone solution into the positive control group (DMSO is prepared into 10mg/mL mother solution, then diluting the solution to 30 mu g/mL by PBS), adding 20% tea beverage into a tea beverage intervention group (the uniformly mixed raw materials in the steps (2) of the embodiments 1, 2, 3 and 4 are uniformly mixed with opened tea bags, respectively taking out 18.55g, respectively adding 200mL of warm water at 40 ℃, shaking for 2min, filtering tea residues, cooling to room temperature, then diluting the tea beverage to 20% (v/v) by PBS), 5mL of each hole; after incubation at 28 ℃ for 48h, the zebrafish were washed 3 times with PBS, observed under a fluorescence microscope for fluorescence intensity in vivo and recorded by photography (FIG. 1). Quantitative statistical analysis of fluorescence intensity (S) of zebrafish intestinal contents (Nile red) was performed using Image J software (fig. 2). The enterokinesia rate calculation formula is as follows:

the results are shown in FIG. 3.

The data were statistically processed using SPSS 19.0 software, and the experimental data were expressed as x + -SEM data and analyzed by one-way anova. Compared with the normal control group: p <0.05, P <0.01, P < 0.005.

By exposing zebra fish eggs to a nile red solution and combining the fat-rich tissue yolk sac with the zebra fish eggs, when the zebra fish develops to 5-6 dpf, most of nile red is absorbed by the yolk sac, the filling condition of nile red in intestinal tracts can be clearly observed under a fluorescence microscope without being interfered by other tissues, and the nile red is not absorbed in vivo, which indicates that a zebra fish intestinal peristalsis model is established.

As can be seen from fig. 1, 2 and 3, the fluorescence intensity of intestinal tracts of positive control group (domperidone) zebrafish (100170 ± 3798 pixels) was significantly decreased (P <0.005) compared to normal control group (284098 ± 17507 pixels); and the intestinal peristalsis rate of the normal control group is zero, and the intestinal peristalsis rate (64.74 +/-1.34%) of the positive control group (domperidone) is remarkably improved (P <0.005), so that the domperidone has a promoting effect on the intestinal peristalsis of the zebra fish and is consistent with clinical results. In addition, fluorescence intensities of the intestinal tracts of zebrafish in the example 1, example 2, example 3 and example 4 tea beverage groups are 171144 ± 13421 pixels, 154481 ± 13075 pixels, 118277 ± 7674 pixels and 154777 ± 12918 pixels respectively, and peristalsis rates are 39.76 ± 4.72%, 45.62 ± 4.60%, 58.37 ± 2.70% and 45.52 ± 4.55%, respectively, and are significantly different (P <0.005) compared with normal control groups (fluorescence intensity is 4098 ± 17507 pixels and intestinal peristalsis rate is zero). Therefore, the results show that the tea beverage can obviously reduce the fluorescence intensity of the intestinal tract of the zebra fish and has good effect of promoting the intestinal peristalsis.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (6)

1. Application of tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis is provided.

2. The use of a tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis according to claim 1, wherein the tea beverage comprises the following raw materials in parts by weight: 21-3 parts of lactobacillus rhamnosus NX-21, 11-4 parts of lactobacillus plantarum NX-11, 011-3 parts of lactobacillus casei LS, 61-3 parts of bifidobacterium animalis NX-61, 4-parts of lactobacillus acidophilus LA-031, 160 parts of tea bag, 520 parts of soft sugar 450-.

3. The use of a tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis according to claim 2, wherein the lactobacillus rhamnosus NX-2 has a accession number of CGMCC No. 20110; the preservation number of the lactobacillus plantarum NX-1 is CGMCC No. 20109; the preservation number of the lactobacillus casei LS01 is CGMCC No. 22006; the preservation number of the bifidobacterium animalis NX-6 is CGMCC No. 20114; the preservation number of the lactobacillus acidophilus LA-03 is CGMCC No. 22239.

4. The use of a tea beverage containing probiotics and dietary fiber for promoting intestinal peristalsis according to claim 3, wherein the lactobacillus rhamnosus NX-2 is 1 x 10¹¹CFU/g; the lactobacillus plantarum NX-1 is 1 multiplied by 10¹¹CFU/g; the lactobacillus casei LS01 is 1 x 10¹¹CFU/g; the lactobacillus acidophilus LA-03 is 1 × 10¹¹CFU/g; the Bifidobacterium animalis NX-6 is 1 × 10¹⁰CFU/g。

5. The use of a tea beverage containing probiotics and dietary fiber in promoting intestinal peristalsis according to claim 2, wherein the tea bag is a green ground jasmine tea bag or a nectarine oolong tea bag.

6. The use of a tea beverage containing probiotics and dietary fiber for promoting intestinal peristalsis according to any one of claims 2 to 5, wherein the tea beverage is prepared by the following method:

(1) placing soft sugar in a pulverizer to pulverize, and sieving with 50-70 mesh sieve;

(2) weighing the raw materials in parts by weight, and putting the raw materials except the tea bag into a three-dimensional mixer for uniformly mixing; setting the rotating speed to be 10-30r/min and the time to be 30-50 min;

(3) and (3) adding the uniformly mixed raw materials in the step (2) into a beverage bag, then putting the beverage bag into the tea bag, and sealing the tea bag.

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