CN114711430A - Food composition preparation for resisting helicobacter pylori - Google Patents
Food composition preparation for resisting helicobacter pylori Download PDFInfo
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- CN114711430A CN114711430A CN202210342419.XA CN202210342419A CN114711430A CN 114711430 A CN114711430 A CN 114711430A CN 202210342419 A CN202210342419 A CN 202210342419A CN 114711430 A CN114711430 A CN 114711430A
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- helicobacter pylori
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- 229940037467 helicobacter pylori Drugs 0.000 title claims abstract description 38
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000203 mixture Substances 0.000 title claims abstract description 21
- 241000590002 Helicobacter pylori Species 0.000 title claims description 18
- 239000011162 core material Substances 0.000 claims abstract description 40
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000007858 starting material Substances 0.000 claims abstract description 6
- 230000002503 metabolic effect Effects 0.000 claims abstract description 4
- 239000000499 gel Substances 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004132 cross linking Methods 0.000 claims description 14
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 210000004051 gastric juice Anatomy 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- 238000013268 sustained release Methods 0.000 claims description 7
- 239000012730 sustained-release form Substances 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000010355 oscillation Effects 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims description 2
- 241000589989 Helicobacter Species 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000003340 retarding agent Substances 0.000 claims 1
- 210000004211 gastric acid Anatomy 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 24
- 239000007863 gel particle Substances 0.000 description 9
- 230000003385 bacteriostatic effect Effects 0.000 description 7
- 239000010410 layer Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 102000057297 Pepsin A Human genes 0.000 description 4
- 108090000284 Pepsin A Proteins 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 229940111202 pepsin Drugs 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000005718 Stomach Neoplasms Diseases 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 206010017758 gastric cancer Diseases 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 201000011549 stomach cancer Diseases 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 101710146708 Acid alpha-amylase Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial 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
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Pharmacology & Pharmacy (AREA)
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- Medicinal Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses an anti-helicobacter pylori food composition preparation, which comprises an anti-helicobacter pylori starter, namely a live bacteria fermentation culture solution added with anti-helicobacter pylori bacteria; the core material carrier is used for carrying the live bacteria and the metabolic active components thereof; an inner core wall material; a crosslinking agent; a cross-linked slow release agent; an outer wall material; a core material slow release agent. The composition has good storage stability, can be slowly released in a gastric acid environment, is convenient for food production and processing, and can ensure the activity of strains after processing.
Description
Technical Field
The invention relates to the technical field of functional foods, in particular to an anti-helicobacter pylori food composition preparation.
Background
Helicobacter pylori is one of the most common pathogens in the world, is a bacterium parasitizing in the stomach, adheres to the gastric mucosa and intercellular spaces, and can cause diseases such as gastritis, gastric ulcer and gastric cancer. Helicobacter pylori is infectious, has been listed as the first carcinogenic factor of gastric cancer by the World Health Organization (WHO), human being is the only source of infection of helicobacter pylori, and helicobacter pylori living in gastric juice can reflux to the oral cavity via the stomach-esophagus, with saliva being the main transmission route.
The micro-ecological therapy is a new approach to solve many problems of the traditional therapy. It utilizes acid resistance of lactic acid bacteria, can regulate gastrointestinal flora of organism, and selects corresponding anti-helicobacter pylori strain, such as strain in patent No. CN 102174450A.
The anti-helicobacter pylori is mainly used for preparing fermented products, and for food production enterprises, the preservation time and conditions of the fermented products are strictly limited, so that the preservation of active substances in the fermented products is not facilitated, and the cost of the food production enterprises is increased virtually.
Meanwhile, the traditional microcapsule product releases too fast in the gastric acid (pH0.9-1.8) environment, wherein active components exist in the gastric acid for a long time and are metabolized by the gastric acid, so that viable bacteria and the active components enter small intestines to improve the intestinal environment.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. To this end, it is an object of the present invention to provide an anti-helicobacter pylori food composition preparation which can be stored in an ambient environment while retaining bacteriostatic activity.
The technical scheme of the invention is as follows:
a food composition for resisting helicobacter pylori comprises
The helicobacter pylori resisting starter is a live bacterium fermentation culture solution added with helicobacter pylori resisting starter;
the core material carrier is used for carrying the living bacteria and the metabolic active components thereof, and porous starch;
an inner core wall material;
a crosslinking agent;
a cross-linked slow release agent;
an outer wall material;
a core material slow release agent;
the preparation method comprises the following steps:
s1, fermenting and culturing the anti-helicobacter pylori viable bacteria preparation until the viable bacteria concentration reaches 106cfu/ml, obtaining a fermentation culture solution;
s2, adding 5-6% of core material carrier into the fermentation culture solution in the S1 according to the mass ratio of the solution, adjusting the pH to 5.5-6.5, and carrying out oscillation adsorption at 220r/min for 30-40 min;
s3, adding the solution obtained in the step S2 into an inner core material solution with the mass fraction of 2% -3% according to the core-wall ratio of 1:3, adding a crosslinking sustained-release agent according to the molar ratio of 1:2 to the crosslinking agent, and uniformly mixing;
s4, preparing a cross-linking agent suspension with the mass fraction of 3%, slowly dripping the cross-linking agent suspension into the solution in the S3, standing and curing for 1h to obtain block gel, and cleaning and airing the gel for later use;
s5, preparing 10% -15% of outer wall material solution, heating to 35-40 ℃, adding a certain amount of core material slow release agent according to the mass of the core material carrier, and uniformly mixing;
s6, adding the block gel in the S4 into the solution in the S5 according to the mass ratio of 1:1, shearing and crushing at a high speed, and quickly cooling to room temperature to obtain block gel;
s7, freezing the gel block in S6, crushing, and air-drying at low temperature to obtain the helicobacter pylori resistant food composition preparation.
Furthermore, the anti-helicobacter pylori strain is lactobacillus plantarum CN2018 with the preservation number of CGMCC No. 4286.
Further, the core material carrier is porous starch.
Further, the inner core wall material is one or a combination of sodium alginate and pectin solution.
Further, the cross-linking agent is nano calcium carbonate.
Further, the crosslinking sustained-release agent is citric acid.
Furthermore, the core material slow release agent is amylase, and the addition amount of the core material slow release agent is 1800-2000IU/Kg of core material carrier.
Further, the outer wall material is gelatin.
The fermentation culture of the lactobacillus plantarum CN2018 is dispersed in the porous starch and embedded by the inner core wall material, so that the stability of the lactobacillus plantarum in subsequent processing and storage can be improved, the inner core wall material does not form gel beads but forms massive gel under the action of the slow-release cross-linking agent, the specific mechanism is that the nano calcium carbonate is difficult to dissolve in water, calcium ions are generated under the weak acid environment of citric acid to participate in a cross-linking reaction, and meanwhile, the citric acid can be chelated with the calcium ions, so that the cross-linking reaction speed is slowed down, uniform gel blocks are convenient to form, and meanwhile, the living bacteria in the fermentation culture can be favorably survived under the weak acid environment, and the massive gel is convenient to store.
Secondly, the microcapsule of the lactobacillus plantarum CN2018 is further embedded in gelatin containing amylase, so that the storage stability is ensured, the release of the lactobacillus plantarum CN2018 in the porous starch can be promoted in intestinal tracts by cooperating with the amylase embedded in the gelatin, and the outermost gelatin can also be slowly released in pepsin in gastric juice.
The invention has the following beneficial effects: the composition has good stability and storage stability, can be slowly released in a gastric acid environment, is convenient for food production and processing, and can ensure the activity of strains after processing.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following 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.
A food composition for resisting helicobacter pylori comprises
The helicobacter pylori resisting starter is a live bacteria fermentation culture solution added with helicobacter pylori resisting bacteria, the strain is lactobacillus plantarum CN2018, and the preservation number is CGMCC No. 4286. During culture, adding powder of lactobacillus plantarum CN2018 into water (1g of powder corresponds to 1000ml of water, wherein 4% of skimmed milk powder and 6% of lactose by weight are added), mixing, and culturing at 37 ℃ for 24h to obtain a fermentation culture solution;
the core material carrier is used for carrying the live bacteria and the metabolic active components thereof, and the carrier is selected from porous starch;
the inner core wall material is selected from pectin or sodium alginate;
the cross-linking agent nano calcium carbonate can promote polysaccharide cross-linking, is slightly soluble, and can play a role in slow release after suspension is prepared;
the crosslinking sustained-release agent citric acid is weak acid and can be chelated with calcium ions at the same time, so that the participation in crosslinking is reduced to a certain extent, and tiny gel is formed too quickly;
gelatin which is an outer wall material is beneficial to being digested by cooperating with pepsin and can also play a role in slow release;
the core material slow release agent amylase promotes the hydrolysis of the porous starch in the core material carrier, and is acid alpha-amylase;
the preparation method comprises the following steps:
s1, fermenting and culturing the anti-helicobacter pylori viable bacteria preparation until the viable bacteria concentration reaches 106cfu/ml to obtain a fermentation culture solution;
s2, adding 5-6% of core material carrier into the fermentation culture solution in the S1 according to the mass ratio of the solution, adjusting the pH to 5.5-6.5, and carrying out oscillation adsorption at 220r/min for 30-40 min;
s3, adding the solution in the S2 into an inner core material solution with the mass fraction of 2% -3% according to the core-wall ratio (mass ratio) of 1:3, adding a crosslinking sustained-release agent (the crosslinking agent is excessive, namely the molar ratio of the crosslinking sustained-release agent to the crosslinking agent is 1:2) according to the molar ratio of the crosslinking agent to the solution in the S2, and uniformly mixing;
s4, preparing a cross-linking agent suspension with the mass fraction of 3%, slowly dripping the cross-linking agent suspension into the solution in the S3, standing and curing for 1h to obtain block gel, and cleaning and airing the gel for later use;
s5, preparing 10% -15% of outer wall material solution, heating to 35-40 ℃, adding a certain amount of core material slow release agent according to the mass of the core material carrier, and uniformly mixing;
s6, adding the block gel in the S4 into the solution in the S5 according to the mass ratio of 1:1, cutting and crushing at a high speed, and rapidly cooling to room temperature to obtain block gel, wherein the block gel can be stored after being directly air-dried;
s7, freezing the gel block in S6, crushing, air-drying at low temperature, and filling nitrogen or vacuum packaging to obtain the helicobacter pylori resistant food composition preparation.
According to the preparation method of artificial gastric juice in Chinese pharmacopoeia (2020 edition), a single embedded gel particle (a control group) and two layers of embedded gel particles prepared in the application are respectively added with simulated gastric juice of a mixed solution of water and hydrochloric acid and pepsin to carry out a comparison experiment, and after the comparison experiment is placed for a certain time, the bacteriostatic effect is measured by a bacteriostatic test (bacteriostatic ring size);
simulating gastric juice, taking 16.4mL of dilute hydrochloric acid, adding 800mL of water and 10g of pepsin, shaking uniformly, and adding water to dilute into 1000 mL.
The detection method is described in patent CN102174450A, and will be (10)8CFU/plate) helicobacter pylori was spread in a medium, and 100. mu.L of the reaction solution after neutralization was dropped into the medium, cultured for 48-72 hours, and repeated 3 times.
Wherein the content of the first and second substances,
sample 1 was soaked for 2h for two layers of embedded gel particles as in example 1, prepared herein;
sample 2 was a two-layer embedded gel particle of example 3 prepared herein after 4h immersion;
sample 3 was a two-layer embedded gel particle made in example 3 herein after 6h immersion;
sample 4 was soaked for 2h of single embedded gel particles;
sample 5 was a single embedded gel particle soaked for 4 h;
sample 6 was a single embedded gel particle soaked for 6h
Sample 7 is the sample in this application after soaking for 2h and storing for 30 d;
the sample 8 is the sample in the application after being soaked for 4 hours and stored for 30 days;
sample 9 is the sample in this application after soaking for 6h and storing for 30 d; .
The control group is selected from conventional single embedding method, which comprises adding sterile 2% calcium chloride and 3% sodium alginate into fermentation culture, stirring at 150r/min for 10min, standing for curing for 30min, and cleaning and filtering to obtain single-layer embedded gel particles.
Negative sample, distilled water was added dropwise.
| Group of | Mean diameter of bacteriostatic circle (mm) |
| Sample 1 | 10.4mm |
| Sample 2 | 11.8mm |
| Sample 3 | 13.2mm |
| Sample No.4 | 12.6mm |
| Sample No. 5 | 10.8mm |
| Sample No. 6 | 8.8mm |
| Sample 7 | 9.8mm |
| Sample 8 | 11.3mm |
| Sample 9 | 12.6mm |
| Negative sample | No generation of bacteria inhibiting zone |
According to the results, the bacteriostatic performance of the single embedded sample is reduced after the single embedded sample is soaked in gastric juice for a long time, and the bacteriostatic performance is mainly caused by partial decomposition of active substances in fermentation liquor; the long-acting antibacterial performance of the single embedded sample is weaker than that of a double-layer embedded sample, the thalli in the double-layer embedded sample are slowly released, and the antibacterial activity of the double-layer embedded sample is gradually enhanced; the antibacterial activity of the sample after long-time storage is not changed greatly.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. An anti-helicobacter pylori food composition preparation, comprising
The helicobacter pylori resisting starter is a live bacteria fermentation culture solution added with helicobacter pylori resisting starter;
the core material carrier is used for carrying the live bacteria and the metabolic active components thereof;
an inner core wall material and a coating material of a core material;
a crosslinking agent for crosslinking the inner core wall material;
the crosslinking sustained-release agent controls the crosslinking speed of the inner core wall material;
an outer wall material digestible by gastric juice;
the core material slow release agent promotes the hydrolysis of the core material carrier.
2. The anti-helicobacter pylori food composition preparation according to claim 1, which is prepared by the following method:
s1 fermenting the live bacteria preparation for resisting helicobacter pyloriCulturing until the concentration of viable bacteria reaches 106cfu/ml to obtain a fermentation culture solution;
s2, adding 5-6% of core material carrier into the fermentation culture solution in the S1 according to the mass ratio of the solution, adjusting the pH to 5.5-6.5, and carrying out oscillation adsorption at 220r/min for 30-40 min;
s3, adding the solution obtained in the step S2 into an inner core material solution with the mass fraction of 2% -3% according to the core-wall ratio of 1:3, adding a crosslinking sustained-release agent according to the molar ratio of 1:2 to the crosslinking agent, and uniformly mixing;
s4, preparing a cross-linking agent suspension with the mass fraction of 3%, slowly dripping the cross-linking agent suspension into the solution in the S3, standing and curing for 1h to obtain block gel, and cleaning and airing the gel for later use;
s5, preparing 10% -15% of outer wall material solution, heating to 35-40 ℃, adding a certain amount of core material slow release agent according to the mass of the core material carrier, and uniformly mixing;
s6, adding the block gel in the S4 into the solution in the S5 according to the mass ratio of 1:1, shearing and crushing at a high speed, and quickly cooling to room temperature to obtain block gel;
s7, freezing the gel block in S6, crushing, and air-drying at low temperature to obtain the helicobacter pylori resistant food composition preparation.
3. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the anti-helicobacter pylori strain is lactobacillus plantarum CN2018 with a collection number of CGMCC No. 4286.
4. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the core material carrier is porous starch.
5. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the inner core wall material is one or a combination of sodium alginate and pectin solution.
6. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the crosslinking agent is nano calcium carbonate.
7. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the crosslinking delaying agent is citric acid.
8. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the core material release-retarding agent is amylase, and the amount thereof is 1800-2000IU/Kg core material carrier.
9. The anti-helicobacter pylori food composition preparation according to claim 1 or 2, wherein the outer wall material is gelatin.
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| CN115226771A (en) * | 2022-07-19 | 2022-10-25 | 广州喜乐食品企业有限公司 | Flavored yogurt capable of inhibiting helicobacter pylori and preparation method thereof |
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