CN114752525A - Lactobacillus casei with blood pressure lowering effect and application thereof - Google Patents
Lactobacillus casei with blood pressure lowering effect and application thereof Download PDFInfo
- Publication number
- CN114752525A CN114752525A CN202210421479.0A CN202210421479A CN114752525A CN 114752525 A CN114752525 A CN 114752525A CN 202210421479 A CN202210421479 A CN 202210421479A CN 114752525 A CN114752525 A CN 114752525A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus casei
- slk30
- blood pressure
- gaba
- preservation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000199866 Lactobacillus casei Species 0.000 title claims abstract description 55
- 235000013958 Lactobacillus casei Nutrition 0.000 title claims abstract description 55
- 229940017800 lactobacillus casei Drugs 0.000 title claims abstract description 55
- 230000004531 blood pressure lowering effect Effects 0.000 title description 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 65
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 31
- 230000036772 blood pressure Effects 0.000 claims abstract description 15
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 5
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 30
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical group C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 claims description 29
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 claims description 29
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 claims description 29
- 230000000694 effects Effects 0.000 claims description 17
- 235000013376 functional food Nutrition 0.000 claims description 7
- 239000003112 inhibitor Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- 101710178392 Angiotensin-converting enzyme inhibitory peptide Proteins 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 15
- 238000000855 fermentation Methods 0.000 abstract description 14
- 230000004151 fermentation Effects 0.000 abstract description 14
- 241000894006 Bacteria Species 0.000 abstract description 13
- 230000002401 inhibitory effect Effects 0.000 abstract description 12
- 230000005764 inhibitory process Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000001603 reducing effect Effects 0.000 abstract description 8
- 239000006041 probiotic Substances 0.000 abstract description 6
- 235000018291 probiotics Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000529 probiotic effect Effects 0.000 abstract description 4
- 238000011160 research Methods 0.000 abstract description 4
- 241000588724 Escherichia coli Species 0.000 abstract description 3
- 241000293871 Salmonella enterica subsp. enterica serovar Typhi Species 0.000 abstract description 3
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 3
- 235000021107 fermented food Nutrition 0.000 abstract description 3
- 241000218378 Magnolia Species 0.000 abstract description 2
- 229940099352 cholate Drugs 0.000 abstract 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 abstract 1
- 239000003833 bile salt Substances 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000006228 supernatant Substances 0.000 description 11
- 235000015140 cultured milk Nutrition 0.000 description 10
- 230000004083 survival effect Effects 0.000 description 10
- 230000001580 bacterial effect Effects 0.000 description 9
- 239000000725 suspension Substances 0.000 description 8
- 241000186660 Lactobacillus Species 0.000 description 7
- 239000002220 antihypertensive agent Substances 0.000 description 7
- 230000003385 bacteriostatic effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 229940039696 lactobacillus Drugs 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 206010018910 Haemolysis Diseases 0.000 description 5
- 238000012258 culturing Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 101000984728 Chiropsoides quadrigatus Angiotensin-converting enzyme inhibitory peptide Proteins 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 229940127088 antihypertensive drug Drugs 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000008588 hemolysis Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 102400000344 Angiotensin-1 Human genes 0.000 description 3
- 101800000734 Angiotensin-1 Proteins 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- ORWYRWWVDCYOMK-HBZPZAIKSA-N angiotensin I Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N[C@@H](CC(C)C)C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@@H](N)CC(O)=O)C(C)C)C1=CC=C(O)C=C1 ORWYRWWVDCYOMK-HBZPZAIKSA-N 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000007836 KH2PO4 Substances 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 229940030600 antihypertensive agent Drugs 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 210000003169 central nervous system Anatomy 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 239000012470 diluted sample Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000009982 effect on human Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000005541 ACE inhibitor Substances 0.000 description 1
- 102400000345 Angiotensin-2 Human genes 0.000 description 1
- 101800000733 Angiotensin-2 Proteins 0.000 description 1
- 108010064733 Angiotensins Proteins 0.000 description 1
- 102000015427 Angiotensins Human genes 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- MMFKFJORZBJVNF-UWVGGRQHSA-N His-Leu Chemical compound CC(C)C[C@@H](C(O)=O)NC(=O)[C@@H](N)CC1=CN=CN1 MMFKFJORZBJVNF-UWVGGRQHSA-N 0.000 description 1
- 101000579218 Homo sapiens Renin Proteins 0.000 description 1
- CZGUSIXMZVURDU-JZXHSEFVSA-N Ile(5)-angiotensin II Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CC=1C=CC=CC=1)C([O-])=O)NC(=O)[C@@H](NC(=O)[C@H](CCCNC(N)=[NH2+])NC(=O)[C@@H]([NH3+])CC([O-])=O)C(C)C)C1=CC=C(O)C=C1 CZGUSIXMZVURDU-JZXHSEFVSA-N 0.000 description 1
- 108091028043 Nucleic acid sequence Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229950006323 angiotensin ii Drugs 0.000 description 1
- 229940044094 angiotensin-converting-enzyme inhibitor Drugs 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000006161 blood agar Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 108010083141 dipeptidyl carboxypeptidase Proteins 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940039088 kininogenase Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 150000007523 nucleic acids Chemical group 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000007918 pathogenicity Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000029865 regulation of blood pressure Effects 0.000 description 1
- 230000036454 renin-angiotensin system Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000010340 shenyuan Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 230000003639 vasoconstrictive effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented 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.
-
- 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
- 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
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
-
- 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
- A23V2400/125—Casei
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Food Science & Technology (AREA)
- Animal Behavior & Ethology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Heart & Thoracic Surgery (AREA)
- Cardiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Epidemiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides lactobacillus casei with a blood pressure reducing effect and application thereof, and belongs to the technical field of functional bacteria. The invention provides Lactobacillus casei (Lactobacillus casei) SLK30, which is preserved in Guangdong province microorganism strain preservation center, No. 59 floor 5 of Michelia furiosa No. 100 college in Guangzhou city, with the preservation date as follows: 2022, 3 months and 9 days, the preservation number is: GDMCC No. 62280. The lactobacillus casei SLK30 provided by the invention has ideal ACE inhibition rate and GABA production capacity, and is a blood pressure-reducing probiotic strain. Fermentation characteristic research shows that the lactobacillus casei SLK30 has good acid production capacity, acid resistance and cholate resistance, has strong inhibiting effect on indicator bacteria staphylococcus aureus, escherichia coli and salmonella typhi, and can be used as potential blood pressure-reducing probiotics to be applied to fermented food.
Description
Technical Field
The invention relates to the technical field of functional bacteria, in particular to lactobacillus casei with a blood pressure reducing effect and application thereof.
Background
Hypertension is one of the causes of cardiovascular diseases, and the higher the blood pressure level, the higher the incidence probability of cardiovascular and cerebrovascular diseases. The rise of blood pressure is highly related to coronary heart disease, stroke and other diseases. Therefore, effective control of blood pressure is an important intervention to prevent and reduce cardiovascular mortality. Hypertension is a common frequently-occurring disease, can cause multi-organ pathological changes of patients, reduces the life quality of the patients, seriously threatens and even damages the life safety of the patients, is a major public health problem in China, and is also a main reason for death, illness and disability of adults. At present, hypertension is mainly treated by taking antihypertensive agents for a long time, and the antihypertensive agents sold on the market are synthesized more artificially and have stronger inhibition effect. However, long-term use of synthetic hypotensive agents not only causes side effects on some organs such as the kidney of the human body, but also causes symptoms such as pain and fever, and the normal physiological functions of the human body are damaged to different degrees.
In recent years, researches show that functional active ingredients existing in edible fungi have positive effects on reducing blood pressure. Generally, the blood pressure lowering effect of edible fungi is closely related to Angiotensin Converting Enzyme (ACE). ACE is a Zn-containing2+The dipeptidyl carboxypeptidase of (c) plays an important role in regulating blood pressure in the human renin-angiotensin system (RAS) and the kinin-kininogenase system (KKS). Human renin can generate inactive angiotensin I under the hydrolysis of angiotensin, and the terminal C histidine leucine dipeptide cut by decapeptide angiotensin I is converted into angiotensin I under the action of ACEII, the strong vasoconstrictive function of angiotensin II leads to vasoconstriction.
ACE inhibitory peptide (ACEI) is a polypeptide extracted from food that inhibits ACE activity. The potential possibility of ACEI can replace antihypertensive drugs is that the ACEI has no influence on normal blood pressure, but has the effect of inhibiting hypertension, and has no toxic or side effect on human bodies compared with antihypertensive drugs. Gamma-aminobutyric acid (GABA) is a non-protein natural amino acid and is the major inhibitory neurotransmitter of the mammalian central nervous system. GABA inhibits ACE activity and dilates blood vessels by regulating central nervous system, thereby achieving the effect of lowering blood pressure. Therefore, the ACE inhibitor separated from natural food has mild influence on the physiological function of human body, has no toxic and side effect on human body compared with synthetic antihypertensive drug, and has possibility of being used as alternative antihypertensive drug.
However, the GABA producing ability of the strains is different due to the difference in the origin of the strains or the individual difference. According to two aspects of analysis from different sources of the same genus and different strains of the same source, 10 GABA producing bacteria are separated from the spicy cabbage and the yoghourt, and the GABA producing capability of the 10 GABA producing bacteria is remarkably different (the ability of the 10 GABA producing bacteria is to dissolve spring and brighten the year, and the separation and identification of the gamma-aminobutyric acid producing lactic acid bacteria are given by Nanjing university of agriculture, 2009,32(1): 121-125.). According to analysis, the GABA content produced by different strains from different sources and different strains from the same source has obvious difference, probably because the GABA synthesis conditions of different types or different sources of microorganisms are different.
Some strains which have been screened at present have lower ACE inhibition rate. For example, the highest ACE inhibitory activity of lactobacillus fermented milk GY-3 screened by Wulin et al is 79.52% (Wulin, Puyang, Zhang Haikun, et al. screening identification, culture condition optimization and genome analysis of lactobacillus with high ACE inhibitory activity [ J ] microbiological report, 2019,46(11):2830 one 2847.). Therefore, there is a need to further develop strains with high ACE inhibitory activity.
Disclosure of Invention
The invention aims to provide lactobacillus casei with the function of reducing blood pressure and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a Lactobacillus casei (Lactobacillus casei) SLK30, which is preserved in Guangdong province microorganism strain preservation center, Anhui No. 59 building 5 of Michelia Tokyo No. 100, Guangzhou city, and the preservation date is as follows: 2022, 3 months and 9 days, the preservation number is: GDMCC No. 62280.
The invention also provides application of the lactobacillus casei SLK30 in preparing a blood pressure lowering medicine or functional food.
Preferably, the drug is an angiotensin converting enzyme activity inhibitor.
Preferably, the functional food is a fermented curd product.
Preferably, the functional food contains an angiotensin converting enzyme activity inhibitor.
Preferably, the angiotensin converting enzyme activity inhibitor is gamma-aminobutyric acid and/or angiotensin converting enzyme inhibitory peptide.
The lactobacillus casei SLK30 provided by the invention is ideal for ACE inhibition rate and GABA production capacity, and is a probiotic strain for reducing blood pressure. Fermentation characteristic research shows that the lactobacillus casei SLK30 has better acid production capability, can meet the acidity requirement of fermented milk, has higher ACE inhibitory activity of the fermented milk, has better acid and bile salt resistance capability of the lactobacillus casei SLK30, has stronger inhibitory effect on common pathogenic bacteria of indicator such as staphylococcus aureus, escherichia coli and salmonella typhi, and can be used as potential blood pressure-lowering probiotics to be applied to fermented food.
Drawings
FIG. 1 shows the form (100X) of Lactobacillus casei SLK 30;
FIG. 2 shows the results of the hemolysis test of Lactobacillus casei SLK30 in example 1;
FIG. 3 is a standard working curve for determining GABA content using HPLC as in example 2;
FIG. 4 is a high performance liquid chromatogram for measuring GABA content in fermentation supernatant of Lactobacillus casei SLK30 in example 2.
Deposit description
Lactobacillus casei (Lactobacillus casei) SLK30, which is preserved in Guangdong province microorganism culture preservation center, Anhuan Guangzhou city, Jie 59, Lou 5, with preservation date: 2022, 3/9, with a deposit number of: GDMCC No. 62280.
Detailed Description
The reagent manufacturers and the production lots used in the examples of the present invention are shown in Table 1
TABLE 1 reagent manufacturer and batch information for the examples
TABLE 2 information used in the examples together with manufacturer and model/specification
| Name of the instrument | Model/specification | Manufacturer of the product |
| Analytical balance | ME204E | Shanghai Merle-Torledo instruments Co., Ltd |
| Biochemical incubator | SHP-150 | Shanghai Jinghong experiment equipment Co Ltd |
| High-speed refrigerated centrifuge | Biofuge Stratos | THERMO FISHER SCIENTIFIC Inc. |
| PH meter | PB-10 | German Sedolis group |
| Super clean bench | SW-CJ-2F | SUZHOU ANTAI AIRTECH Co.,Ltd. |
| Vertical pressure steam sterilizer | YM 50 | SHANGHAI SANSHEN MEDICAL INSTRUMENT Co.,Ltd. |
| Circulating water vacuum pump | SHZ-Ⅲ | Shanghai Yarong biochemical instrument factory |
| High performance liquid chromatograph | Agilent HP 1100 | HP company of USA |
| Titration apparatus | DZ-1 | Shanghai Leici Instrument Factory |
| Oxford cup | 6×8×10mm | Shanghai Shenyuan scientific instruments Ltd |
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The Lactobacillus casei SLK30 provided by the invention is derived from a fermented feed sample, the strain is subjected to sequencing analysis, the sequence obtained by the sequencing is subjected to nucleic acid sequence comparison in an EzBioCloud Database, the result shows that the strain is Lactobacillus casei, and the strain is named as Lactobacillus casei SLK 30. The microbial morphological characteristics are as follows: round, milky translucent, smooth surface, raised edges. The appearance of pairs or chains is observed by a microscope, and the strain belongs to gram-positive strains. The cell morphology is shown in FIG. 1.
Determination of hemolytic Capacity
Inoculating Lactobacillus casei SLK30 into sterilized MRS broth at 2%, culturing at 37 deg.C for 24 hr, activating to 2 generations, and recovering strain activity to normal.
Lactobacillus casei SLK30 was inoculated with a disposable loop-scribed "MI" type to blood agar plates containing 5% sterile defibrinated sheep blood, incubated at 37 ℃ for 24h, and observed for changes around colonies. As a result, as shown in FIG. 2, it can be seen from FIG. 2 that there is neither a transparent circle nor a green circle around the colony, and that hemolysis does not occur, and that the strain is gamma-hemolysis and is a safe strain. Therefore, the lactobacillus casei SLK30 has good safety in hemolysis and no strong pathogenicity.
Example 2
Determination of GABA-producing ability
Adding 1% of sodium L-glutamate into MRS broth, autoclaving at 121 deg.C for 15min, inoculating 3% of activated Lactobacillus casei SLK30 of example 1 into MRS broth, standing at 37 deg.C for 24 hr, centrifuging (5200r/min, 20min), and collecting the fermentation supernatant and storing in a refrigerator at-40 deg.C.
GABA standard dilution sample concentration: 0.1g/L, 0.2g/L, 0.4g/L, 0.6g/L, 0.8 g/L; are respectively provided withTaking 200 μ L GABA standard diluted sample, adding 600 μ L OPA derivatization reagent respectively, mixing well, adding 800 μ L KH2PO4And (4) filtering the buffer solution by an organic membrane after vortex mixing, and sampling.
A chromatographic column: an Agilent C-18 column; mobile phase A (15mmol/L CH)3COOH-CH3COONa buffer): mobile phase B (methanol) 55: 45; 0.8 mL/min; 30 ℃; 334 nm; automatic sample introduction; the amount of sample was 20. mu.L.
And obtaining a chromatogram of the GABA standard dilution sample, and drawing a standard working curve by taking the chromatographic peak area of the GABA as a vertical coordinate and the corresponding mass concentration as a horizontal coordinate, wherein the standard working curve is shown in FIG. 3. As shown in FIG. 3, when the GABA concentration is in the range of 0.1 to 0.8g/L, the linear equation is 5889.195x +57.078, R2The peak area of the GABA derivative is 0.999, which shows that the peak area of the GABA derivative is in a linear relationship with the mass concentration of the GABA derivative in a good direct proportion, and the GABA derivative can be used for quantitative analysis.
Collecting the prepared fermentation supernatant 200 μ L, adding OPA derivative reagent 600 μ L, mixing, and adding 800 μ L KH2PO4And (4) filtering the buffer solution by an organic membrane after vortex and uniform mixing to obtain a fermentation supernatant to be injected. Performing high performance liquid detection according to chromatography conditions of GABA standard diluted sample, and obtaining chromatogram as shown in FIG. 4. The GABA content in the obtained fermentation supernatant was 0.362 g/L. Therefore, the Lactobacillus casei SLK30 has stronger GABA producing capability.
Example 3
Ability to inhibit ACE rate
The lactobacillus casei SLK30 activated for 2 generations in example 1 is measured according to the inoculation amount of 3 percent and inoculated into sterilized 12 percent skim milk powder, fermented and fermented for 34 hours at 42 ℃ to obtain fermented milk, the fermented milk is centrifuged for 10 minutes at 4500g, the supernatant is taken, the pH is adjusted to 7.5 by 1.0mol/L NaOH, and the ACE inhibitory activity of the lactobacillus casei SLK30 on ACE is measured by an ACE kit. The ACE inhibitory activity was determined as described in the ACE kit instructions. The result shows that the inhibition rate of lactobacillus casei SLK30 to ACE is 89.99%, and the inhibition activity to ACE is higher.
Example 4
In order to further develop the application range of the lactobacillus casei SLK30, the acid production property, the acid resistance, the bile salt resistance and the bacteriostatic ability of the lactobacillus casei SLK30 are tested and used for preparing functional food for reducing blood pressure.
Determination of the Hair acid Properties
With reference to the national standard GB4789.35-2016 lactic acid bacteria test for food safety national standard food microbiology inspection, Lactobacillus casei SLK30 activated in 2 generations in example 1 was inoculated into 12% sterilized skim milk at an inoculum size of 2% by volume fraction, and fermented at 37 deg.C for 24 h. Carrying out 10-fold serial gradient dilution on the well-mixed fermented lactobacillus suspension, and respectively sucking and diluting 10 times of the fermented lactobacillus suspension-5、10-6Inoculating the CFU/mL bacterial liquid on an MRS agar medium plate, uniformly coating the bacterial liquid by using a disposable coater, then inversely placing the plate in a constant temperature incubator at 37 ℃ for culturing for 48h, and counting colony forming units (CFU/mL).
Measuring the pH by adopting a pH meter method, and paralleling for 2 times;
the acidity of the lactic acid bacteria fermented milk is determined by referring to the national standard GB5009.239-2016 (determination of food safety national standard food acidity) for 2 times.
The number of the lactic acid bacteria can reflect the fermentation degree and the nutritional value of the lactic acid bacteria, the acid production capability can well show the activity of the lactic acid bacteria, and as can be seen from table 3, the number of the viable bacteria of lactobacillus casei SLK30 is 7 log values, which completely meets the requirement standard of the number of the viable bacteria. The pH value of the fermentation end point of the lactobacillus casei SLK30 is 4.65, which shows that the lactobacillus casei SLK30 has better acid-producing capability. The measurement result of the titration acidity is basically corresponding to the pH value, and during the fermentation, the titration acidity of the strain is 94.35, which meets the requirement that the acidity is more than or equal to 70 DEG T in GB 19302-2010 national food safety Standard fermented milk. From the determination of the ACE inhibitory activity, the ACE inhibitory activity of Lactobacillus casei SLK30 is relatively high, and is 89.99%. Since GABA synthesis is usually obtained by α -decarboxylation of L-glutamic acid or its sodium salt under GAD catalysis in vivo, from the GABA content of fermented milk measured in Table 3, since exogenous sodium L-glutamate is not added, the GABA content is low, and therefore exogenous sodium L-glutamate needs to be added during product fermentation to obtain a product with high GABA content.
TABLE 3 results of fermentation characteristics of Lactobacillus casei SLK30
Acid resistance measurement
Centrifuging (12000g, 10min) activated 2-generation strain liquid of Lactobacillus casei SLK30, collecting thallus, washing thallus with sterilized water, shaking to obtain bacterial suspension, measuring turbidity at 560nm wavelength with enzyme labeling instrument to make OD595nmIs 0.8, and is refrigerated in a refrigerator at 4 ℃ for standby.
And sucking 100 μ L of each of acid solutions with pH 2.0, pH 2.5 and pH 3.0, wherein 0.3% pepsin is added to the acid solution with pH 3.0 before use as simulated gastric fluid. Then 150 mu L of bacterial suspension is respectively added, each sample is parallelly determined for 3 times, and is cultured for 16h at 37 ℃; OD was measured at 0h and 16h, respectively610nmAnd calculating the survival rate (%) according to the following formula:
survival (%) (16h OD)610nm/0h OD610nm)×100％
As can be seen from table 4, lactobacillus casei SLK30 has high survival rates at the pH levels tested. Generally, the pH range of gastric juice of a human body is about 3.0, and if the survival rate of the lactobacillus casei SLK30 is higher within the pH range, the strain has certain tolerance to gastric acid and is suitable for survival in an acidic environment.
TABLE 4 acid resistance test results of Lactobacillus casei SLK30
Determination of bile salt resistance
Sucking 150 μ L of bacterial suspension, adding into bile salt-MRS liquid culture medium with concentration of 0.0%, 0.3%, 0.5% and 1.0% of bile salt, respectively, performing parallel determination for 3 times for each sample, and culturing at 37 deg.C for 16 h; OD was measured at 0h and 16h, respectively610nmThe survival rate (%) was calculated as follows:
survival (%) (16 hOD)610nm/0hOD610nm)×100％
The results are shown in Table 5. The concentration of bile salt in human intestinal tract generally fluctuates within the concentration range of 0.03-0.3%, and if the survival rate of the lactobacillus in the concentration of the bile salt is higher, the strain has certain tolerance to the bile salt. As can be seen from Table 5, Lactobacillus casei SLK30 has good tolerance in different concentrations of bile salt, and the survival rate after culturing for 16h in 0.3% bile salt environment is 119.14%; the survival rate after 16h of culture in 0.5% bile salt concentration was 100.24%. Therefore, the lactobacillus casei SLK30 has stronger tolerance to bile salt.
TABLE 5 Lactobacillus casei SLK30 results of bile salt resistance experiment
Determination of bacteriostatic ability
Accurately sucking 10mL of sterile agar solution with the mass concentration of 2% into a disposable culture dish by using a pipette, and after the agar solution is completely solidified, taking 4 sterilized oxford cups by using forceps and placing the oxford cups on an agar plate at equal intervals. Sucking 200 mu L of pathogenic bacteria indicator bacterial suspension, adding the bacterial suspension into 20mL of sterile nutrient agar culture medium (50 ℃) which is arranged in a conical flask, mixing uniformly, then quickly pouring into a culture dish, solidifying the bacterial suspension for 30min, then taking out an oxford cup by using tweezers, placing the culture dish at 4 ℃ for 0.5h, sucking 150 mu L of lactobacillus casei SLK30 centrifugal supernatant, injecting the centrifugal supernatant into a flat round hole, culturing the bacterial suspension at 37 ℃ for 24h, paralleling for 2 times, and measuring the diameters (mm) of 4 different positions of a bacteriostatic circle by using a vernier caliper after 24h as shown in Table 6.
As shown in Table 6, Lactobacillus casei SLK30 has good bacteriostatic effect on three pathogenic bacteria, the diameters of the bacteriostatic rings of the fermented supernatant are all larger than 15.00mm, and the lactobacillus fermented supernatant shows excellent bacteriostatic performance, which may be caused by organic acid, bacteriocin, hydrogen peroxide and the like generated in the fermentation process of the lactobacillus fermented supernatant.
TABLE 6 results of the experiment on the bacteriostatic ability of Lactobacillus casei SLK30
According to the embodiments, the lactobacillus casei SLK30 is evaluated by a hemolysis experiment, is a safe strain, has ideal GABA and ACE inhibition rate, is a blood pressure reducing probiotic strain, and fermentation characteristic research shows that the lactobacillus casei SLK30 has good acid production capacity and can meet the acidity requirement of fermented milk, the ACE inhibition activity of the fermented milk is high, and the lactobacillus casei SLK30 also has good acid and bile salt resistance capacity, has strong inhibition effect on indicator bacteria staphylococcus aureus, escherichia coli and salmonella typhi, and can be used as a potential blood pressure reducing probiotic for application in fermented foods.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. Lactobacillus casei (Lactobacillus casei) SLK30, which is preserved in Guangdong province microorganism culture preservation center, and is preserved in No. 59 floor 5 of No. 100 institute of Middleyao, Guangzhou city, with the preservation date: 2022, 3 months and 9 days, the preservation number is: GDMCC No. 62280.
2. Use of the lactobacillus casei SLK30 of claim 1 in the preparation of a blood pressure lowering medicament or functional food.
3. The use according to claim 2, wherein the medicament is an angiotensin converting enzyme activity inhibitor.
4. The use according to claim 3, wherein the functional food is a fermented curd product.
5. The use according to claim 4, wherein the functional food comprises an angiotensin converting enzyme activity inhibitor.
6. The use according to claim 3 or 5, wherein the inhibitor of angiotensin converting enzyme activity is γ -aminobutyric acid and/or angiotensin converting enzyme inhibitory peptides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210421479.0A CN114752525B (en) | 2022-04-21 | 2022-04-21 | Lactobacillus casei with blood pressure lowering effect and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210421479.0A CN114752525B (en) | 2022-04-21 | 2022-04-21 | Lactobacillus casei with blood pressure lowering effect and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114752525A true CN114752525A (en) | 2022-07-15 |
| CN114752525B CN114752525B (en) | 2022-09-09 |
Family
ID=82331101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210421479.0A Active CN114752525B (en) | 2022-04-21 | 2022-04-21 | Lactobacillus casei with blood pressure lowering effect and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114752525B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333505A (en) * | 2007-06-26 | 2008-12-31 | 内蒙古农业大学 | Applications of lactobacillus casei for antioxidation |
| CN103060243A (en) * | 2013-01-17 | 2013-04-24 | 福建省农业科学院农业工程技术研究所 | Sub-lactobacillus casei and sub-cheese subspecies strain |
| CN105368738A (en) * | 2015-10-23 | 2016-03-02 | 中国农业大学 | Lactobacillus paracasei and appliance thereof |
| CN105613731A (en) * | 2016-03-17 | 2016-06-01 | 广西壮族自治区水牛研究所 | Fermented dairy product capable of reducing blood pressure and preparation method thereof |
| CN111778192A (en) * | 2019-07-23 | 2020-10-16 | 河北一然生物科技有限公司 | Naqu 4580 probiotics with antihypertensive activity and preparation and application thereof |
| CN113349254A (en) * | 2020-11-26 | 2021-09-07 | 内蒙古伊利实业集团股份有限公司 | Antioxidant and blood pressure regulating lactobacillus paracasei ET-22 and application thereof |
| CN113881591A (en) * | 2021-09-27 | 2022-01-04 | 四川轻化工大学 | Polysaccharide-producing lactobacillus paracasei SLP16, application thereof and feed additive prepared by using strain |
-
2022
- 2022-04-21 CN CN202210421479.0A patent/CN114752525B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333505A (en) * | 2007-06-26 | 2008-12-31 | 内蒙古农业大学 | Applications of lactobacillus casei for antioxidation |
| CN103060243A (en) * | 2013-01-17 | 2013-04-24 | 福建省农业科学院农业工程技术研究所 | Sub-lactobacillus casei and sub-cheese subspecies strain |
| CN105368738A (en) * | 2015-10-23 | 2016-03-02 | 中国农业大学 | Lactobacillus paracasei and appliance thereof |
| CN105613731A (en) * | 2016-03-17 | 2016-06-01 | 广西壮族自治区水牛研究所 | Fermented dairy product capable of reducing blood pressure and preparation method thereof |
| CN111778192A (en) * | 2019-07-23 | 2020-10-16 | 河北一然生物科技有限公司 | Naqu 4580 probiotics with antihypertensive activity and preparation and application thereof |
| CN113349254A (en) * | 2020-11-26 | 2021-09-07 | 内蒙古伊利实业集团股份有限公司 | Antioxidant and blood pressure regulating lactobacillus paracasei ET-22 and application thereof |
| CN113881591A (en) * | 2021-09-27 | 2022-01-04 | 四川轻化工大学 | Polysaccharide-producing lactobacillus paracasei SLP16, application thereof and feed additive prepared by using strain |
Non-Patent Citations (5)
| Title |
|---|
| SHARMINEH SHARAFI等: "Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology", 《IRANIAN JOURNAL OF MICROBIOLOGY》 * |
| 史晓萌等: "哈萨克族传统发酵食品中产GABA乳酸菌筛选及鉴定", 《食品科技》 * |
| 窦海艳: "副干酪乳杆菌产γ-氨基丁酸的研究", 《万方学位论文》 * |
| 谢婷婷等: "产γ-氨基丁酸的乳酸菌在发酵乳制品中的应用现状", 《中国乳业》 * |
| 马燕等: "富含γ-氨基丁酸食品的研究进展", 《氨基酸和生物资源》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114752525B (en) | 2022-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109810912B (en) | Lactobacillus plantarum LH-511 and application thereof | |
| CN111925961B (en) | Lactobacillus plantarum Lp2 and application thereof | |
| CN105176874B (en) | Bacillus coagulans FM603 and its application | |
| CN110577912B (en) | Lactobacillus gasseri and application thereof in preparing fermented milk | |
| CN110669690B (en) | Lactobacillus plantarum strain for expressing quorum sensing signal molecule AI-2 and application thereof | |
| CN110819548A (en) | Lactobacillus paracasei strain LBP-YE01, culture thereof, bacterial solution thereof, method for selecting and preserving subculture strain and application thereof | |
| CN114642686B (en) | Composite probiotics and its functions of delaying senility and resisting oxidation | |
| CN113755357A (en) | Lactobacillus preparation and application thereof | |
| CN106635916B (en) | Acetobacter orientalis YZD-09 and application thereof | |
| CN110028560B (en) | Bacteriocin produced by bacillus coagulans and application thereof | |
| CN114752525B (en) | Lactobacillus casei with blood pressure lowering effect and application thereof | |
| CN112538434A (en) | Sea anemone epiphytic fungus SYSU-MS5127, and fermentation compound and application thereof | |
| CN105104712B (en) | A kind of additive for microbe feedstuff and preparation method thereof | |
| CN116875502A (en) | Composite microbial preparation and application thereof | |
| KR101373224B1 (en) | Lactobacillus sp. aml15 strain, culture medium thereof and cosmetics composition containing the same as an effective ingredient | |
| KR100769299B1 (en) | Lactobacillus fermentum and dairy products and health-promoting food containing the same | |
| CN113881592B (en) | Lactobacillus reuteri and application thereof | |
| CN115838661A (en) | Lactobacillus plantarum magpie gentlemen 18, lactobacillus plantarum preparation and application thereof | |
| CN108977391A (en) | One plant of lactic bacteria strain to meat products with color development and anti-corrosion function | |
| TWI689593B (en) | Method for preparing high-yield γ-aminobutyric acid | |
| Mladenović et al. | The effects of environmental factors on planktonic growth and biofilm formation of Serratia odorifera and Serratia marcescens isolated from traditionally made cheese | |
| CN108094527B (en) | Lactobacillus reuteri Fullarton-9-87 and application thereof | |
| RU2275631C1 (en) | Method for diagnosis of dermatomycosis and nutrient medium for dermatophytes | |
| KR20160023762A (en) | Lactobacillus plantarum K46 and composition comprising the same | |
| Hutahaean et al. | Characterisation of lactic acid bacteria from Dengke Naniura of common carp (Cyprinus carpio) with α-glucosidase inhibitory activity |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20220715 Assignee: Bama probiotic Technology Co.,Ltd. Assignor: GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INSTITUTE Contract record no.: X2023980046160 Denomination of invention: A Lactobacillus casei with antihypertensive effect and its application Granted publication date: 20220909 License type: Common License Record date: 20231106 |
|
| EE01 | Entry into force of recordation of patent licensing contract |