CN113396974A - Application of lactobacillus paracasei in preparation of fermented dairy product in type 2 diabetes - Google Patents

Application of lactobacillus paracasei in preparation of fermented dairy product in type 2 diabetes Download PDF

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CN113396974A
CN113396974A CN202110740144.0A CN202110740144A CN113396974A CN 113396974 A CN113396974 A CN 113396974A CN 202110740144 A CN202110740144 A CN 202110740144A CN 113396974 A CN113396974 A CN 113396974A
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lactobacillus paracasei
fermented
fermented milk
cgmcc
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CN113396974B (en
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王晓花
刘振民
游春苹
乔祯逸
韩瑨
吴正钧
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Bright Dairy and Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/165Paracasei

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention relates to the field of fermented milk products, in particular to application of lactobacillus paracasei in preparation of fermented milk products in type 2 diabetes. The invention provides an application of lactobacillus paracasei in preparing a fermented dairy product, wherein the preservation number of the lactobacillus paracasei is CGMCC No.20045, and the fermented dairy product is a health food for improving type 2 diabetes. The invention provides lactobacillus paracasei CGMCC NO.20045 and further provides a fermented milk product prepared by the lactobacillus paracasei CGMCC NO.20045, the fermented milk product has positive regulation and relieving effects on type 2 diabetes caused by the damage of intestinal barrier, has a certain blood sugar reducing effect, can enhance the sensitivity to insulin and relieve insulin resistance, and has good industrialization prospect.

Description

Application of lactobacillus paracasei in preparation of fermented dairy product in type 2 diabetes
Technical Field
The invention relates to the field of fermented milk products, in particular to application of lactobacillus paracasei in preparation of fermented milk products in type 2 diabetes.
Background
In recent years, with the rapid development of Chinese economy, the living conditions of people are greatly improved, particularly in the aspect of diet, the people are more and more beautified, and high-calorie and high-fat foods such as fried chicken and cola are seen everywhere in our life. However, consumers are unaware that long-term, overeating of such foods, in addition to providing them with a palatable experience, may be accompanied by various potential hazards. High fat diets increase intestinal permeability by reducing expression of genes encoding intestinal tight junction-associated proteins (e.g., Claudin-1 and occludin), thereby disrupting the integrity of the intestinal barrier, and subsequently activating non-specific immunity of the body to cause chronic mild inflammation, ultimately leading to insulin resistance and promoting the development of type 2 diabetes.
For type 2 diabetes caused by the damage of the intestinal barrier, the focus cannot be eradicated by simply relying on the conventional type 2 diabetes drugs (such as sulfonylurea drugs, biguanide drugs, glucosidase inhibitors and the like), the recurrence probability is extremely high, in addition, the drugs have side effects of different degrees on patients, slight discomfort of the gastrointestinal tract is caused, and serious injuries are caused to organs such as liver, kidney and the like.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a lactobacillus paracasei fermented milk (powder), a preparation method thereof and an application thereof in improving the impaired intestinal barrier, which are used for solving the problems in the prior art.
In order to achieve the above objects and other related objects, in one aspect, the present invention provides a use of lactobacillus paracasei in preparing a fermented dairy product, wherein the lactobacillus paracasei has a collection number of CGMCC No.20045, and the fermented dairy product is a health food for improving type 2 diabetes.
In some embodiments of the invention, the fermented dairy product is a health food for ameliorating type 2 diabetes associated with impaired intestinal barrier.
In some embodiments of the invention, the fermented dairy product is selected from the group consisting of fermented milks, milk powders, and combinations thereof.
In some embodiments of the invention, the viable count of Lactobacillus paracasei CGMCC NO.20045 in the fermented milk is more than 8 x 108CFU/mL;
And/or the viable count of lactobacillus paracasei CGMCC NO.20045 in the fermented milk powder is more than 8 multiplied by 109CFU/g。
In some embodiments of the invention, the method of preparing the fermented dairy product comprises:
fermenting skim milk inoculated with lactobacillus paracasei CGMCC No. 20045.
In some embodiments of the invention, the method for preparing a fermented dairy product further comprises:
drying the fermentation product obtained by fermentation.
In some embodiments of the invention, the lactobacillus paracasei is inoculated in an amount of 1 × 10 in the fermentation process7~5×107CFU/mL, preferably 2X 107~4×107CFU/mL, more preferably 2.8X 107CFU/mL~3.2×107CFU/mL。
In some embodiments of the present invention, in the fermentation treatment, the skim milk is an aqueous solution of skim milk powder, and the mass percentage of the skim milk powder in the aqueous solution of skim milk powder is 3% to 12%.
In some embodiments of the present invention, in the fermentation treatment, the fermentation temperature is 26 ℃ to 42 ℃, preferably 30 ℃ to 40 ℃, more preferably 36 ℃ to 38 ℃, and the fermentation time is 6h to 18h, preferably 9h to 15h, more preferably 11h to 13 h.
In some embodiments of the invention, the fermentation treatment is an anaerobic fermentation treatment.
Drawings
FIG. 1 is a graph showing the results of the glucose tolerance test in example 7 of the present invention.
FIG. 2 is a graph showing the results of the fasting blood glucose level test in example 7 of the present invention.
FIG. 3 is a graph showing the results of the serum insulin level test in example 7 of the present invention.
FIG. 4 is a graph showing the results of the insulin resistance index test in example 7 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments, and other advantages and effects of the present invention will be apparent to those skilled in the art from the disclosure of the present specification.
The invention provides an application of lactobacillus paracasei in preparing a fermented dairy product, wherein the preservation number of the lactobacillus paracasei is CGMCC No.20045, and the fermented dairy product is a health food for improving type 2 diabetes. The lactobacillus paracasei is preserved in the China general microbiological culture Collection center (CGMCC), and the preservation number of the lactobacillus paracasei is CGMCC No. 20045. Through a large amount of screening researches, the inventor discovers that the dairy product prepared by the lactobacillus paracasei CGMCC No.20045 has positive regulation and control and relieving effects on type 2 diabetes related to the damaged intestinal barrier, has a certain blood sugar reducing effect, can enhance the sensitivity to insulin and relieve the insulin resistance, thereby providing the application of the lactobacillus paracasei CGMCC No.20045 in preparing health-care food.
In the above uses, as described above, the lactobacillus paracasei CGMCC No.20045 may be used to prepare fermented milk products, which may be health foods for improving type 2 diabetes, and particularly may be health foods for improving type 2 diabetes associated with impaired intestinal barrier (for example, may have a certain hypoglycemic effect, and may enhance sensitivity to insulin, relieve insulin resistance, and the like). These fermented milk products may be typically fermented milk, milk powder, etc.
In the above-mentioned applications, the fermented milk product may be fermented milk, fermented milk powder, or the like, as described above. In fermented milk products, it is often desirable to have a certain number of viable bacteria. For example, the viable count of Lactobacillus paracasei CGMCC NO.20045 in the fermented milk is more than 8 × 108CFU/mL. As another example, Lactobacillus paracasei CGMCC NO.2 in fermented milk powder0045 the number of viable bacteria is more than 8X 109CFU/g。
In the above uses, the method for preparing the fermented dairy product may comprise: and (3) fermenting the skim milk inoculated with the lactobacillus paracasei CGMCC number 20045. The skim milk inoculated with lactobacillus paracasei CGMCC No.20045 can be fermented by a proper method selected by the person skilled in the art.
In the above application, the method for preparing the fermented dairy product may further comprise: drying the fermentation product obtained by fermentation. The fermented milk product or fermented milk product obtained by fermentation may be typically fermented milk, and after further drying, fermented milk powder may be provided. Suitable methods for drying the fermentation product will be known to the skilled person and may be, for example, lyophilisation or the like.
In the application, the technological parameters in the fermentation preparation process can have delicate effects on the fermentation product, and the proper preparation process can ensure that the prepared product has better effect. For example, in the fermentation treatment, the amount of lactobacillus paracasei to be inoculated may be 1 × 107~5×107CFU/mL、1×107~1.5×107CFU/mL、1.5×107~2×107CFU/mL、2×107~ 2.5×107CFU/mL、2.5×107~2.8×107CFU/mL、2.8×107~3×107CFU/mL、3×107~3.2×107 CFU/mL、3.2×107~3.5×107CFU/mL、3.5×107~4×107CFU/mL、4×107~4.5×107CFU/mL, or 4.5X 107~5×107CFU/mL, preferably 2X 107~4×107CFU/mL, more preferably 2.8X 107CFU/mL~3.2×107CFU/mL; for another example, in the fermentation treatment, the skim milk is an aqueous solution of skim milk powder, and the mass percentage of the skim milk powder in the aqueous solution of skim milk powder may be 3% to 12%, 3% to 4%, 4% to 5%, 5% to 6%, 6% to 7%, 7% to 8%, 8% to 9%, 9% to 10%, 10% to 11%, or 11% to 12%; as another example, in fermentation treatment, hairThe fermentation temperature can be 26-42 ℃, 26-28 ℃, 28-30 ℃, 30-32 ℃, 32-34 ℃, 34-36 ℃, 36-37 ℃, 37-38 ℃, 38-40 ℃ or 40-42 ℃, preferably 30-40 ℃, more preferably 36-38 ℃, and the fermentation time can be 6-18 h, 6-7 h, 7-8 h, 8-9 h, 9-10 h, 10-11 h, 11-12 h, 12-13 h, 13-14 h, 14-15 h, 15-16 h, 16-17 h or 17-18 h, preferably 9-15 h, more preferably 11-13 h; as another example, the fermentation treatment may be an anaerobic fermentation treatment. According to the related embodiment provided by the invention, when the range of the optimized fermentation parameters is out, the proliferation effect of the lactobacillus paracasei CGMCC NO.20045 in the skim milk is obviously reduced, and when the range is in the optimized range, the inoculation amount, the skim milk concentration, the fermentation temperature and the time are mutually influenced, so that the number of the viable bacteria in the fermented milk (powder) of the lactobacillus paracasei CGMCC NO.20045 is higher, and the synthesis amount of substances generated by metabolism and capable of assisting in improving the intestinal barrier damage caused by high-fat diet is greatly increased. For example, when the inoculation amount is too small, the propagation rate of the bacterial species is slow, so that the number of viable bacteria in the finally obtained fermented milk (powder) is lower than the preferable inoculation amount range.
The invention provides lactobacillus paracasei CGMCC NO.20045 and further provides a fermented milk product prepared by the lactobacillus paracasei CGMCC NO.20045, the fermented milk product has positive regulation and control and relieving effects on type 2 diabetes caused by the damage of intestinal barrier, has a certain blood sugar reducing effect, can enhance the sensitivity to insulin and relieve insulin resistance, and has good industrialization prospect.
The present application is further illustrated by the following examples, which are not intended to limit the scope of the present application.
Unless otherwise indicated, the experimental methods, detection methods, and preparation methods disclosed herein all employ techniques conventional in the art of molecular biology, biochemistry, chromatin structure and analysis, analytical chemistry, cell culture, recombinant DNA technology, and related arts. These techniques are well described in the literature, and may be found in particular in the study of the MOLECULAR CLONING, Sambrook et al: a LABORATORY MANUAL, Second edition, Cold Spring Harbor LABORATORY Press, 1989 and Third edition, 2001; ausubel et al, Current PROTOCOLS IN MOLECULAR BIOLOGY, John Wiley & Sons, New York, 1987 and historical updates; the series METHODS IN ENZYMOLOGY, Academic Press, San Diego; wolffe, CHROMATIN STRUCTURE AND FUNCTION, Third edition, Academic Press, San Diego, 1998; (iii) METHODS IN ENZYMOLOGY, Vol.304, Chromatin (P.M.Wassarman and A.P.Wolffe, eds.), Academic Press, San Diego, 1999; and METHODS IN MOLECULAR BIOLOGY, Vol.119, chromatography Protocols (P.B.Becker, ed.) Humana Press, Totowa, 1999, etc.
Example 1
1. Materials and methods
(a) Preparation of seeds (fermentation strain):
lactobacillus paracasei CGMCC NO. 20045: dissolving lyophilized powder of Lactobacillus paracasei CGMCC NO.20045 with a small amount of sterile distilled water, taking a loop by using an inoculating loop, streaking the loop on an MRS solid culture medium (purchased from Merck Co., USA), carrying out anaerobic culture at 37 ℃ for 24h, taking out a single colony by using the inoculating loop, putting the single colony into a 10 mM MRS liquid culture medium (purchased from Merck Co., USA), uniformly dispersing the colony in the liquid culture medium by using a vortex oscillator, carrying out anaerobic culture at 37 ℃ for 24h, taking out the single colony, inoculating the single colony into the MRS liquid culture medium (purchased from Merck Co., USA) in an inoculation amount of 2% (v/v), carrying out anaerobic culture at 37 ℃ for 24h, centrifuging the culture at 15,000rpm for 10min, discarding a thallus supernatant, washing the thallus with sterile distilled water for 2 times, suspending the cleaned thallus with the sterile distilled water in the original culture volume to obtain seeds for fermentation, wherein the bacterial concentration of the seed solution is 1 × 109CFU/mL。
(b) Preparation of skim milk:
uniformly mixing 8% of skimmed milk powder with distilled water, dissolving completely, sterilizing at 125 deg.C for 5min, and cooling to room temperature to obtain the desired skimmed milk.
2. Preparation of fermented milk (powder) of Lactobacillus paracasei
Lactobacillus paracasei CGMCC NO.20045 seeds are aseptically inoculated in 8% (w/w, mass percent, the same below) skim milk by the inoculation amount of 3% (v/v, the volume percent of the seed liquid in the fermentation liquid, the same below), and are anaerobically cultured for 12h at 37 ℃ to obtain fermented milk a, and the fermented milk A can also be further freeze-dried to obtain the fermented milk powder A.
Example 2
1. The material and the method are as follows:
(a) preparation of seeds (fermentation strain):
the same as in example 1.
(b) Preparation of skim milk:
uniformly mixing 12% of skimmed milk powder with distilled water, dissolving completely, sterilizing at 95 deg.C for 20min, and cooling to room temperature to obtain skimmed milk.
2. Preparation of fermented milk (powder) of Lactobacillus paracasei
Inoculating Lactobacillus paracasei CGMCC NO.20045 seed with 1% (v/v) of inoculum size to 12% (w/w) skimmed milk, and anaerobically culturing at 42 deg.C for 18h to obtain fermented milk B, or further lyophilizing to obtain fermented milk powder B.
Example 3
1. The material and the method are as follows:
(a) preparation of seeds (fermentation strain):
the same as in example 1.
(b) Preparation of skim milk:
mixing 3 wt% of skimmed milk powder with distilled water, dissolving completely, sterilizing at 100 deg.C for 15min, and cooling to room temperature to obtain skimmed milk.
2. Preparation of lactobacillus paracasei fermented milk (powder):
inoculating Lactobacillus paracasei CGMCC NO.20045 seed with inoculum size of 5% (v/v) to 3% (w/w) skimmed milk, anaerobically culturing at 26 deg.C for 6h to obtain fermented milk C, and optionally further lyophilizing to obtain fermented milk powder C.
Example 4
1. The material and the method are as follows:
(a) preparation of seeds (fermentation strain):
the same as in example 1.
(b) Preparation of skim milk:
mixing 10 wt% of skimmed milk powder with distilled water, dissolving completely, sterilizing at 120 deg.C for 10min, and cooling to room temperature to obtain skimmed milk.
2. Preparation of fermented milk (powder) of Lactobacillus paracasei
Inoculating Lactobacillus paracasei CGMCC NO.20045 seed with inoculum size of 4% (v/v) aseptically into skim milk containing 10% (w/w), and anaerobically culturing at 40 deg.C for 15h to obtain fermented milk D, or further lyophilizing to obtain fermented milk powder D.
Example 5
1. Materials and methods
(a) Preparation of seeds (fermentation strain):
the same as in example 1.
(b) Preparation of skim milk: mixing 5 wt% of skimmed milk powder with distilled water, dissolving completely, sterilizing at 115 deg.C for 12min, and cooling to room temperature to obtain skimmed milk.
2. Preparation of lactobacillus paracasei fermented milk (powder):
inoculating Lactobacillus paracasei CGMCC NO.20045 seed with inoculum size of 2% (v/v) aseptically into 5% (w/w) skimmed milk, and anaerobically culturing at 30 deg.C for 9h to obtain fermented milk E, or further lyophilizing to obtain fermented milk powder E.
Example 6
Fermented milk (powder) viable bacteria detection
Viable bacteria were counted for the fermented milk products a, b, c, d and E, the fermented milk powder products A, B, C, D and E prepared in examples 1 to 5 above, and the results are shown in Table 1.
TABLE 1 viable count results for Lactobacillus paracasei fermented milk (powder)
Figure BDA0003142690050000061
Figure BDA0003142690050000071
As shown in the table, the number of the viable bacteria in the lactobacillus paracasei fermented milk prepared by the method in the technical scheme of the invention is stably maintained at 8 multiplied by 108CFU/mL or above, and the obtained by-product cheeseThe number of viable bacteria in the lactobacillus fermented milk powder is stably maintained at 8 multiplied by 109CFU/g is higher than the standard.
Example 7
Determination of improvement effect of lactobacillus paracasei CGMCC NO.20045 fermented milk powder on type 2 diabetes caused by intestinal barrier damage:
establishing an animal model: SPF grade 4 week old female adult C57BL/6 mice (shanghai slek laboratory animals llc) were purchased and fed high fat diet (60% fat content) for 8 weeks.
Animal experiments: 20 mice meeting the hyperglycemia standard were selected, and 10 mice per group were randomly divided into 2 groups (model control group, fermented milk powder dried group). According to the method shown in Table 2, each group was fed with the corresponding feed, and gavage (0.375 g/Kg. d) was performed with a fermented milk powder reconstituted solution (prepared from fermented milk powder prepared by the method in example 4) or a blank sample (10% skim milk prepared in example 4).
TABLE 2 Experimental animal grouping and gavage method
Figure BDA0003142690050000072
During the experiment, the test animals were tested for each test according to the method described in table 3.
TABLE 3
Figure BDA0003142690050000073
The results of the glucose tolerance experiments are shown in figure 1. The glucose tolerance of the mouse in the model control group is poor, and the blood glucose value of the mouse in the model control group is slowly reduced after reaching the peak value after glucose intake, so that the glucose metabolism capability of the mouse in the model control group is negatively affected by intestinal barrier damage caused by high-fat diet, and the model is successfully established. After the mice in the fermented milk powder dry-preparation group take glucose, the blood sugar value is reduced rapidly and is obviously superior to that of the mice in the model control group.
The results of the fasting blood glucose level test are shown in fig. 2. The fasting blood glucose value of the model control group mouse is always maintained at a higher level (11-13 mmol/L), which indicates that the establishment of the model of type 2 diabetes caused by the intestinal barrier damage is successful. After the prognosis of the lactobacillus paracasei fermented milk powder, the fasting blood glucose level of the mouse is obviously reduced (9.5-11.5 mmol/L), and is obviously lower than that of a model control group. The experimental results show that the fasting blood glucose has positive regulation and relieving effects.
The results of the serum insulin level experiments are shown in figure 3. The serum insulin of the mouse in the model control group is at a higher level (24-28 mmol/L), which shows that the sensitivity of the serum insulin of the mouse is reduced after the intestinal tract of the mouse is damaged, and the insulin level in the serum of the mouse in the fermented milk powder pre-drying group is 12-23 mmol/L, which is obviously lower than that of the model control group. The experimental results show that the intervention of the lactobacillus paracasei CGMCC NO.20045 fermented milk powder enhances the sensitivity of the serum insulin of the type 2 diabetic mouse caused by the damage of the intestinal barrier.
The results of the insulin resistance index experiment are shown in figure 4. The insulin resistance index of the mice in the model control group is high (9-11 mmol/L multiplied by mlU/L/22.5), which indicates that high-fat diet causes high-level insulin resistance of the mice, while the insulin resistance index of the mice in the fermented milk powder dried group is 6.5-9 mmol/L multiplied by mlU/L/22.5, which is obviously lower than that of the mice in the model control group. After the fermented milk sample converted according to the equivalent of the viable count of the fermented milk powder is used for the intervention experiment, the effect is equivalent to the intervention effect of the fermented milk powder. The experimental results show that lactobacillus paracasei CGMCC NO.20045 fermented milk (powder) can effectively relieve insulin resistance caused by high-fat diet.
Example 8
The inoculation amount, skim milk concentration, culture temperature and fermentation time in example 1 were adjusted one by one to obtain the following sets of lactobacillus paracasei fermented milk powders prepared by different methods, and the viable cell count of each set of the fermented milk powders is shown in table 4.
TABLE 4 viable count of Lactobacillus paracasei fermented milk powder prepared by different methods
Figure BDA0003142690050000081
From the results shown in table 4, it can be seen that when the inoculation amount, skim milk concentration, culture temperature and fermentation time in the preparation method of the fermented milk powder are adjusted to be out of the preferred range, lactobacillus paracasei CGMCC No.20045 still can partially proliferate in skim milk, but the proliferation effect is obviously reduced, so that the number of viable bacteria in the prepared fermented milk powder is far lower than that of the fermented milk powder prepared in the preferred range, thereby affecting the active regulation of mass synthesis of substances with damaged intestinal barrier caused by high fat diet.
In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
And (3) classification and naming: lactobacillus paracasei
The preservation unit is called and abbreviated as: china general microbiological culture Collection center (CGMCC)
The address of the depository: xilu No. 1 Hospital No. 3 of Beijing market facing Yang district
The preservation date is as follows: 2020, 06 and 08 days
The preservation number is: CGMCC No. 20045.

Claims (10)

1. The application of lactobacillus paracasei in preparing fermented dairy products is disclosed, the preservation number of the lactobacillus paracasei is CGMCC No.20045, and the fermented dairy products are health-care food for improving type 2 diabetes.
2. Use according to claim 1, wherein the fermented dairy product is a health food for the improvement of type 2 diabetes associated with impaired intestinal barrier.
3. Use according to claim 1, wherein the fermented milk product is selected from one or more of fermented milk, milk powder in combination.
4. The use according to claim 3, wherein the viable count of Lactobacillus paracasei CGMCC NO.20045 in the fermented milk is > 8 x 108CFU/mL;
And/or the viable count of lactobacillus paracasei CGMCC NO.20045 in the fermented milk powder is more than 8 multiplied by 109CFU/g。
5. Use according to claim 1, wherein the process for the preparation of a fermented dairy product comprises:
fermenting skim milk inoculated with lactobacillus paracasei CGMCC No. 20045.
6. The use according to claim 5, wherein the process for the preparation of a fermented dairy product further comprises:
drying the fermentation product obtained by fermentation.
7. The use according to claim 5, wherein the lactobacillus paracasei is inoculated in an amount of 1 x 10 in the fermentation process7~5×107CFU/mL, preferably 2X 107~4×107CFU/mL, more preferably 2.8X 107CFU/mL~3.2×107CFU/mL。
8. The use according to claim 5, wherein the skim milk in the fermentation treatment is an aqueous solution of skim milk powder, and the mass percentage of the skim milk powder in the aqueous solution of skim milk powder is 3% to 12%.
9. The use according to claim 5, wherein in the fermentation treatment, the fermentation temperature is 26-42 ℃, preferably 30-40 ℃, more preferably 36-38 ℃, and the fermentation time is 6-18 h, preferably 9-15 h, more preferably 11-13 h.
10. Use according to claim 5, wherein the fermentation treatment is an anaerobic fermentation treatment.
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