CN115211515A - Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and anti-depression application thereof - Google Patents
Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and anti-depression application thereof Download PDFInfo
- Publication number
- CN115211515A CN115211515A CN202211019677.0A CN202211019677A CN115211515A CN 115211515 A CN115211515 A CN 115211515A CN 202211019677 A CN202211019677 A CN 202211019677A CN 115211515 A CN115211515 A CN 115211515A
- Authority
- CN
- China
- Prior art keywords
- extract
- parts
- lactobacillus delbrueckii
- bulgaricus
- fermented beverage
- 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.)
- Pending
Links
- 241000186673 Lactobacillus delbrueckii Species 0.000 title claims abstract description 71
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 121
- 239000000843 powder Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 23
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 18
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 18
- 241000234435 Lilium Species 0.000 claims abstract description 18
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 18
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 18
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 17
- 229940105902 mint extract Drugs 0.000 claims abstract description 16
- 239000008213 purified water Substances 0.000 claims abstract description 16
- 229940069445 licorice extract Drugs 0.000 claims abstract description 14
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 8
- 235000005412 red sage Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 6
- 230000001430 anti-depressive effect Effects 0.000 claims abstract description 4
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract 5
- 238000000855 fermentation Methods 0.000 claims description 61
- 230000004151 fermentation Effects 0.000 claims description 61
- 230000001954 sterilising effect Effects 0.000 claims description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 238000012258 culturing Methods 0.000 claims description 24
- 239000002054 inoculum Substances 0.000 claims description 22
- 239000011268 mixed slurry Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 19
- 238000011081 inoculation Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000012907 honey Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 239000001963 growth medium Substances 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000009630 liquid culture Methods 0.000 claims description 12
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 claims description 11
- 238000009928 pasteurization Methods 0.000 claims description 11
- 244000132619 red sage Species 0.000 claims description 11
- 239000007921 spray Substances 0.000 claims description 11
- 244000000626 Daucus carota Species 0.000 claims description 9
- 235000002767 Daucus carota Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 4
- 108010080698 Peptones Proteins 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 235000015190 carrot juice Nutrition 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000019319 peptone Nutrition 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 4
- 235000011046 triammonium citrate Nutrition 0.000 claims description 4
- 239000001393 triammonium citrate Substances 0.000 claims description 4
- 239000000935 antidepressant agent Substances 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 2
- 238000009629 microbiological culture Methods 0.000 claims description 2
- 229940112950 sage extract Drugs 0.000 claims description 2
- 229940005513 antidepressants Drugs 0.000 claims 1
- 210000004185 liver Anatomy 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 26
- 239000000243 solution Substances 0.000 description 25
- 230000000052 comparative effect Effects 0.000 description 21
- 241000229143 Hippophae Species 0.000 description 19
- 230000000694 effects Effects 0.000 description 17
- 241000219051 Fagopyrum Species 0.000 description 12
- 238000012360 testing method Methods 0.000 description 9
- 230000002354 daily effect Effects 0.000 description 7
- 230000002496 gastric effect Effects 0.000 description 7
- 241000699670 Mus sp. Species 0.000 description 6
- 239000012530 fluid Substances 0.000 description 6
- 239000000725 suspension Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000006679 Mentha X verticillata Nutrition 0.000 description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000011477 liquorice Nutrition 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 230000009182 swimming Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 229940126673 western medicines Drugs 0.000 description 3
- 240000006520 Catesbaea spinosa Species 0.000 description 2
- 235000008267 Catesbaea spinosa Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010012374 Depressed mood Diseases 0.000 description 2
- 208000020401 Depressive disease Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- 102000004142 Trypsin Human genes 0.000 description 2
- 108090000631 Trypsin Proteins 0.000 description 2
- 235000014590 basal diet Nutrition 0.000 description 2
- 239000003833 bile salt Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011362 coarse particle Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 239000007902 hard capsule Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- 239000012588 trypsin Substances 0.000 description 2
- AHOUBRCZNHFOSL-YOEHRIQHSA-N (+)-Casbol Chemical compound C1=CC(F)=CC=C1[C@H]1[C@H](COC=2C=C3OCOC3=CC=2)CNCC1 AHOUBRCZNHFOSL-YOEHRIQHSA-N 0.000 description 1
- WSEQXVZVJXJVFP-HXUWFJFHSA-N (R)-citalopram Chemical compound C1([C@@]2(C3=CC=C(C=C3CO2)C#N)CCCN(C)C)=CC=C(F)C=C1 WSEQXVZVJXJVFP-HXUWFJFHSA-N 0.000 description 1
- RTHCYVBBDHJXIQ-MRXNPFEDSA-N (R)-fluoxetine Chemical compound O([C@H](CCNC)C=1C=CC=CC=1)C1=CC=C(C(F)(F)F)C=C1 RTHCYVBBDHJXIQ-MRXNPFEDSA-N 0.000 description 1
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000209034 Aquifoliaceae Species 0.000 description 1
- 241000202726 Bupleurum Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011971 Decreased interest Diseases 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000208690 Hamamelis Species 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 244000078118 Ilex latifolia Species 0.000 description 1
- 235000008706 Ilex latifolia Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- AHOUBRCZNHFOSL-UHFFFAOYSA-N Paroxetine hydrochloride Natural products C1=CC(F)=CC=C1C1C(COC=2C=C3OCOC3=CC=2)CNCC1 AHOUBRCZNHFOSL-UHFFFAOYSA-N 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000405414 Rehmannia Species 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 241000555745 Sciuridae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 208000028752 abnormal posture Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000013404 behavioral symptom Diseases 0.000 description 1
- 230000003542 behavioural effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 229960001653 citalopram Drugs 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229960002464 fluoxetine Drugs 0.000 description 1
- 229960004038 fluvoxamine Drugs 0.000 description 1
- CJOFXWAVKWHTFT-XSFVSMFZSA-N fluvoxamine Chemical compound COCCCC\C(=N/OCCN)C1=CC=C(C(F)(F)F)C=C1 CJOFXWAVKWHTFT-XSFVSMFZSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012048 forced swim test Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229960004329 metformin hydrochloride Drugs 0.000 description 1
- OETHQSJEHLVLGH-UHFFFAOYSA-N metformin hydrochloride Chemical compound Cl.CN(C)C(=N)N=C(N)N OETHQSJEHLVLGH-UHFFFAOYSA-N 0.000 description 1
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin hydrochloride Natural products CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 1
- PQLXHQMOHUQAKB-UHFFFAOYSA-N miltefosine Chemical compound CCCCCCCCCCCCCCCCOP([O-])(=O)OCC[N+](C)(C)C PQLXHQMOHUQAKB-UHFFFAOYSA-N 0.000 description 1
- 229960003775 miltefosine Drugs 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000008203 oral pharmaceutical composition Substances 0.000 description 1
- 229960002296 paroxetine Drugs 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 238000000554 physical therapy Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010971 suitability test Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000008539 xiaoyao Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of microorganisms, and in particular relates to a lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage and an anti-depression application thereof. The fermented beverage comprises the following raw materials in parts by weight: 70-90 parts of purified water, 1-2 parts of licorice extract, 2-4 parts of buckwheat extract, 1-3 parts of red date powder, 0.5-1 part of red sage root extract, 0.5-1 part of mint extract, 0.5-1 part of cassia seed extract, 0.5-1 part of kudzu root extract, 0.5-1 part of angelica dahurica extract, 2-3 parts of lily extract, 2-3 parts of yam powder and 1-2 parts of sea buckthorn extract; the fermented beverage is obtained by fermenting Lactobacillus delbrueckii subsp bulgaricus SF-L-18. By taking the Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 fermented beverage, the beverage can sooth liver and relieve depression, calm heart and tranquilize mind, and has good antidepressant effect and safety.
Description
Technical Field
The invention relates to the technical field of microorganisms, and in particular relates to a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and an anti-depression application thereof.
Background
Depression is a typical condition of depressive disorders, with the core symptoms mainly being mood depression, loss of interest, and lack of energy. Patients with depressive disorders are often associated with other cognitive, physiological, and behavioral symptoms, such as inattention, insomnia, unresponsiveness, decreased behavioral activity, and feelings of fatigue, on the basis of a depressed mood. Depression is currently treated mainly with antidepressant drugs, assisted with psychological or physical therapy. Common antidepressant drugs are divided into western medicines and traditional Chinese medicines, wherein the western medicines include fluoxetine, paroxetine, fluvoxamine, citalopram and the like, and the traditional Chinese medicines include lily and rehmannia decoction, sini powder, xiaoyao powder, bupleurum and liver soothing powder, wu sink decoction, yueju pills and the like. CN107875144B discloses an oral pharmaceutical composition for treating depression, which comprises 21-29 parts by weight of metformin hydrochloride, 6-14 parts by weight of hamamelis tannin and 11-15 parts by weight of miltefosine, and has good antidepressant effect and safety. CN110559322A discloses a sea-buckthorn compound hard capsule for treating depression and preventing anxiety and depression and a preparation method thereof, wherein the sea-buckthorn compound hard capsule comprises 15-30 parts of sea-buckthorn seed procyanidine extract, 35-45 parts of sea-buckthorn pericarp extract and 30-45 parts of ilex latifolia thunb extract in Aquifoliaceae, and is subjected to normal-temperature flash extraction and low-temperature concentration treatment to effectively treat depression. At present, pure western medicines for treating depression have strong side effects, and traditional Chinese medicine treatment has certain effect and small side effect, but has slow effect and poor taste.
Disclosure of Invention
Aiming at the problems of high side effect, slow effect and poor taste of the product in the prior art, the invention provides the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage and the anti-depression application thereof to solve the problems. By taking the lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage, the beverage can sooth liver and relieve depression, calm heart and calm nerves, and has good anti-depression effect and safety.
In a first aspect, the invention provides a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage which comprises the following raw materials in parts by weight: 70-90 parts of purified water, 1-2 parts of licorice extract, 2-4 parts of buckwheat extract, 1-3 parts of red date powder, 0.5-1 part of red sage root extract, 0.5-1 part of mint extract, 0.5-1 part of cassia seed extract, 0.5-1 part of kudzu root extract, 0.5-1 part of angelica dahurica extract, 2-3 parts of lily extract, 2-3 parts of yam powder and 1-2 parts of sea buckthorn extract; the fermented beverage is obtained by fermenting with Lactobacillus delbrueckii subsp. Bulgaricus SF-L-18; the Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 has been preserved in the China general microbiological culture Collection center in 21.10.2020, with the preservation number as follows: CGMCC No.20928, preservation address: xilu No. 1 Hospital No. 3, beijing, chaoyang, north; and is disclosed in chinese patent application CN114456977 a.
Preferably, the feed comprises the following raw materials in parts by weight: 81.5 parts of purified water, 1 part of licorice extract, 3 parts of buckwheat extract, 2 parts of red date powder, 0.5 part of salvia miltiorrhiza extract, 0.5 part of mint extract, 0.5 part of cassia seed extract, 0.5 part of kudzu root extract, 0.5 part of angelica dahurica extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract.
Preferably, the feed also comprises the following raw materials in parts by weight: 1-3 parts of honey and 2-4 parts of carrot concentrated juice.
Preferably, the amount of the Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 in the fermented beverage is 10-30 hundred million/mL.
In a second aspect, the invention provides a preparation method of the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage, which comprises the following steps:
(1) Mixing purified water, a licorice extract, a buckwheat extract, red date powder, a red sage extract, a mint extract, a cassia seed extract, a kudzuvine root extract, an angelica dahurica extract, a lily extract, yam powder and a sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing at 120 ℃ under high pressure, and cooling to obtain a sterilized solution;
(3) Inoculating Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 into MRS liquid culture medium, and culturing at 37 deg.C to obtain inoculant;
(4) Inoculating the inoculant into a sterilized solution, and culturing at 37 ℃ to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine for wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing the wall-broken fermentation liquor with honey and carrot juice, seasoning, and performing pasteurization to obtain the Lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product.
Preferably, the method comprises the following steps:
(1) Firstly, mixing purified water, a liquorice extract, a buckwheat extract, red date powder, a salvia miltiorrhiza extract, a mint extract, a cassia seed extract, a kudzuvine root extract, an angelica dahurica extract, a lily extract, yam powder and a sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, and performing wall breaking treatment under the pressure of 50MPa to obtain wall-broken fermentation liquor;
(6) Mixing the wall-broken fermentation liquor with honey and carrot juice, seasoning, and performing pasteurization to obtain the Lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product.
Preferably, the MRS liquid medium comprises the following components: 10g of peptone, 5g of beef powder, 4g of yeast powder and K 2 HPO 4 ·7H 2 O2 g, triammonium citrate 2g, glucose 20g, CH 3 COONa·3H 2 O 5g、 MgSO 4 ·7H 2 O 0.2g、MnSO 4 ·4H 2 O0.05 g, tween 80 1mL, and distilled water 1000mL.
In a third aspect, the invention relates to application of the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage in preparing an anti-depression product.
The invention has the beneficial effects that:
the lactobacillus delbrueckii subspecies bulgaricus SF-L-18 for fermentation has strong gastrointestinal adaptability, can effectively regulate the health of gastrointestinal flora, and has the effect of improving the immunity of organisms.
The lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermentation product provided by the invention has the effects of soothing the liver, relieving depression, calming the heart and soothing the nerves, and has good prevention and treatment effects on patients with mild and moderate depression.
The lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermentation product has the following effects:
licorice root: has the effects of invigorating spleen and replenishing qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the medicines.
Buckwheat: promoting appetite, relaxing bowel, descending qi and removing food retention;
red dates: sweet in taste, warm in nature, and capable of entering spleen and stomach channels, and has the functions of tonifying middle-jiao and Qi, nourishing blood and tranquilization and moderating drug property;
red sage root: has the effects of promoting blood circulation, removing blood stasis, dredging channels, relieving pain, clearing away heart-fire, relieving restlessness, cooling blood and eliminating carbuncle;
mint: disperse wind-heat, clear head and eyes, relieve sore throat, promote eruption, soothe liver and promote qi circulation;
cassia seed: bitter, sweet and salty taste, slightly cold nature, liver heat clearing, eyesight improving, diuresis inducing, constipation relieving, blood pressure lowering, and blood lipid reducing;
kudzu root: sweet, pungent and cool; has the effects of relieving muscles, allaying fever, promoting eruption, promoting the production of body fluid and quenching thirst;
radix angelicae: relieving exterior syndrome, dispelling cold, dispelling pathogenic wind, relieving pain, dredging nasal orifice, eliminating dampness, relieving leukorrhagia, relieving swelling, expelling pus, dispelling pathogenic wind, and relieving itching.
Lily: sweet taste and cold nature; nourishing yin and moistening lung, clearing heart fire and tranquilizing;
chinese yam: invigorating spleen, tonifying lung, reinforcing kidney, replenishing vital essence;
sea-buckthorn: invigorating spleen to promote digestion, relieving cough and eliminating phlegm, promoting blood circulation and removing blood stasis;
honey: has the effects of regulating and nourishing spleen and stomach.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The MRS solid plate culture medium used by the invention comprises the following components:
10g of peptone, 5g of beef powder, 4g of yeast powder and K 2 HPO 4 ·7H 2 O2 g, triammonium citrate 2g, glucose 20g, CH 3 COONa·3H 2 O 5g、MgSO 4 ·7H 2 O 0.2g、MnSO 4 ·4H 2 0.05g of O, 1mL of Tween 80, 15.0g of agar and 1000mL of distilled water.
The MRS liquid culture medium used in the invention comprises the following components:
10g of peptone, 5g of beef powder, 4g of yeast powder and K 2 HPO 4 ·7H 2 O2 g, triammonium citrate 2g, glucose 20g, CH 3 COONa·3H 2 O 5g、MgSO 4 ·7H 2 O 0.2g、MnSO 4 ·4H 2 0.05g of O, 1mL of Tween 80 and 1000mL of distilled water.
The preparation method of the extracts of the substances used in the invention comprises the steps of cleaning liquorice, buckwheat, salvia miltiorrhiza, mint, cassia seed, kudzuvine root, angelica dahurica, lily and sea buckthorn, crushing the cleaned liquorice, buckwheat, salvia miltiorrhiza, mint, cassia seed, kudzuvine root, angelica dahurica, lily and sea buckthorn into coarse particles, decocting the coarse particles with 10 times of water for 2 times respectively, wherein the two times of decoction are 3 hours and 1 hour, combining the two times of filtrate, standing the mixture for 2 hours, filtering the mixture to obtain an extracting solution, concentrating the extracting solution to 1.10 times (70 ℃) under the condition of vacuum degree of-0.06 Mpa, then carrying out spray drying, and finally crushing the extracting solution into 80-mesh fine powder to obtain the extract;
the preparation method of the red date powder comprises removing core of red date, adding water, pre-boiling to obtain red date juice, crushing the red date juice, adding 0.01wt% of pectinase for enzymolysis (30 ℃,80 min), heating and concentrating the enzymolysis product in vacuum to 20% of the original weight to obtain concentrated red date pulp, and then carrying out two-stage high-pressure homogenization treatment and spray drying to obtain the red date powder;
the preparation method of the yam powder comprises the steps of selecting fresh iron stick yam which is smooth, has no scab and is straight and smooth in strip shape, cleaning and peeling, cutting into slices with the thickness of 0.2-0.3 cm, immediately soaking in 0.5% sodium bisulfite aqueous solution, fishing out after 3h, cleaning with clear water, blanching in boiling water for 8min, fishing out yam slices, rinsing with clear water to remove mucus, drying the yam slices, and grinding into powder by an electric grinder to obtain the yam powder;
the preparation method of radix Dauci Sativae concentrated juice comprises pulping peeled radix Dauci Sativae Ding Yuzhu for 5min, extracting juice from the pulp with horizontal screw machine, concentrating to 40% with two-effect vacuum evaporator, sterilizing at high temperature, and cooling to obtain radix Dauci Sativae concentrated juice;
the above Glycyrrhrizae radix extract, semen Fagopyri Esculenti extract, saviae Miltiorrhizae radix extract, herba Menthae extract, semen Cassiae extract, radix Puerariae extract, radix Angelicae Dahuricae extract, bulbus Lilii extract, fructus Hippophae extract, and radix Dauci Sativae concentrated solution can also be prepared by other methods or purchased corresponding commercially available products.
Example 1
A preparation method of a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage comprises the following steps:
(1) Firstly, 90 parts of purified water, 2 parts of licorice extract, 2 parts of buckwheat extract, 1 part of red date powder, 0.8 part of salvia miltiorrhiza extract, 0.7 part of mint extract, 0.7 part of cassia seed extract, 0.8 part of kudzu root extract, 0.8 part of angelica dahurica extract, 2.5 parts of lily extract, 2.5 parts of yam powder and 1.5 parts of sea buckthorn extract are mixed to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor, 2 parts of honey and 3 parts of carrot concentrated juice, and carrying out pasteurization to obtain the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product. The number of the Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 in the fermented beverage is 15 hundred million/mL.
Example 2
A preparation method of a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage comprises the following steps:
(1) Firstly, mixing 70 parts of purified water, 1.5 parts of licorice extract, 4 parts of buckwheat extract, 3 parts of red date powder, 1 part of salvia miltiorrhiza extract, 1 part of mint extract, 1 part of cassia seed extract, 1 part of kudzu root extract, 1 part of angelica dahurica extract, 3 parts of lily extract, 3 parts of yam powder and 2 parts of sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing for 30min at 120 ℃ under high pressure, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor, 3 parts of honey and 4 parts of carrot concentrated juice, and carrying out pasteurization to obtain the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product. The amount of the Lactobacillus delbrueckii subsp bulgaricus SF-L-18 in the fermented beverage is 18 hundred million/mL.
Example 3
A preparation method of a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage comprises the following steps:
(1) Firstly, mixing 81.5 parts of purified water, 1 part of licorice extract, 3 parts of buckwheat extract, 2 parts of red date powder, 0.5 part of salvia miltiorrhiza extract, 0.5 part of mint extract, 0.5 part of cassia seed extract, 0.5 part of kudzu root extract, 0.5 part of angelica dahurica extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing for 30min at 120 ℃ under high pressure, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20 hours to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor with 1 part of honey and 3 parts of carrot concentrated juice, and carrying out pasteurization to obtain the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product. The number of the Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 in the fermented beverage is 22 hundred million/mL.
Comparative example 1
A preparation method of a fermented beverage comprises the following steps:
(1) Firstly, 85.5 parts of purified water, 2 parts of red date powder, 0.5 part of red sage root extract, 0.5 part of mint extract, 0.5 part of cassia seed extract, 0.5 part of kudzu root extract, 0.5 part of angelica dahurica extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract are mixed to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20 hours to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor, 1 part of honey and 3 parts of carrot concentrated juice, and carrying out pasteurization to obtain a fermentation product.
Comparative example 2
A preparation method of a fermented beverage comprises the following steps:
(1) Firstly, 83 parts of purified water, 1 part of licorice extract, 3 parts of buckwheat extract, 2 parts of red date powder, 0.5 part of salvia miltiorrhiza extract, 0.5 part of mint extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract are mixed to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing for 30min at 120 ℃ under high pressure, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor, 1 part of honey and 3 parts of carrot concentrated juice, and carrying out pasteurization to obtain a fermentation product.
Comparative example 3
A preparation method of Lactobacillus delbrueckii subspecies bulgaricus CICC 20271 fermented beverage comprises the following steps:
(1) Firstly, mixing 81.5 parts of purified water, 1 part of licorice extract, 3 parts of buckwheat extract, 2 parts of red date powder, 0.5 part of salvia miltiorrhiza extract, 0.5 part of mint extract, 0.5 part of cassia seed extract, 0.5 part of kudzu root extract, 0.5 part of angelica dahurica extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing for 30min at 120 ℃ under high pressure, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus CICC 20271 into MRS liquid culture medium with the inoculation amount of 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor with 1 part of honey and 3 parts of carrot concentrated juice, and carrying out pasteurization to obtain the lactobacillus delbrueckii subspecies bulgaricus CICC 20271 fermentation product.
Comparative example 4
A preparation method of a Lactobacillus delbrueckii subspecies bulgaricus CICC 20353 fermented beverage comprises the following steps:
(1) Firstly, mixing 81.5 parts of purified water, 1 part of licorice extract, 3 parts of buckwheat extract, 2 parts of red date powder, 0.5 part of salvia miltiorrhiza extract, 0.5 part of mint extract, 0.5 part of cassia seed extract, 0.5 part of kudzu root extract, 0.5 part of angelica dahurica extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus CICC 20353 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, and performing wall breaking treatment under the pressure of 50MPa to obtain wall-broken fermentation liquor;
(6) Mixing and flavoring the wall-broken fermentation liquor with 1 part of honey and 3 parts of carrot concentrated juice, and carrying out pasteurization to obtain the lactobacillus delbrueckii subspecies bulgaricus CICC 20353 fermented product.
Test example 1
(1) Configuration of simulated gastric fluid: dissolving pepsin in sterilized normal saline (0.9% w/v, pH 3.0) to make pepsin final concentration be 3g/L, filtering with sterile 0.22 μm filter membrane, and using it as it is;
(2) Preparation of simulated intestinal fluid: dissolving trypsin in sterilized normal saline (0.9% w/v, pH 8.0) to make trypsin final concentration be 1g/L, adding bile salt to make bile salt final concentration be 0.3%, filtering with 0.22 μm sterile filter membrane, and using;
(3) Respectively continuously activating Lactobacillus delbrueckii subspecies Bulgaria SF-L-18, lactobacillus delbrueckii subspecies Bulgaria CICC 20271 and Lactobacillus delbrueckii subspecies Bulgaria CICC 20353 for three generations (each generation is 18 h), measuring OD value of the strain with the A600 of the strain with the three generations continuously activated, and calculating to obtain OD 5 The required amount of bacterial liquid;
(4) Will OD 5 Centrifuging the bacterial solution at 8000G for 10min, discarding supernatant, resuspending in 1mL simulated gastric juice, culturing at 37 deg.C for 3h, and counting viable bacteria on plate;
(5) Taking 8000G bacteria liquid treated by simulated gastric juice, centrifuging for 10min, discarding supernatant, suspending in simulated intestinal fluid with the same volume, culturing at 37 ℃ for 4h, and counting viable bacteria on a flat plate.
The survival rate of each strain after tolerating gastrointestinal fluids was calculated according to the following formula, and the gastrointestinal adaptability of each strain was analyzed.
Survival after tolerating gastrointestinal fluids (%) = (number of live bacteria in bacterial suspension/original number of live bacteria in bacterial suspension after tolerating simulated intestinal fluids) × 100%.
The detection results are detailed in table 1:
TABLE 1 Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 gastrointestinal tract suitability test
| Strain | Survival rate (%) |
| Lactobacillus delbrueckii subspecies bulgaricus CICC 20271 | 8.8 |
| Lactobacillus delbrueckii subspecies bulgaricus CICC 20353 | 9.2 |
| Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 | 10.3 |
As shown in Table 1, lactobacillus delbrueckii subspecies bulgaricus SF-L-18 of the present invention has stronger gastrointestinal adaptability than other Lactobacillus.
Test example 2
Suitability after one week of feeding, 72 SPF-grade Balb-c healthy male mice were randomly divided into 6 groups of 12 mice each, and divided into control group, example 3 group, comparative example 1 group, comparative example 2 group, comparative example 3 group, and comparative example 4 group. By constructing a chronic unpredictable emergency model, mice were given different stimuli each day, 2 were randomly selected each day: crowding (4 h), odor stimulation (12 h), ice-water bath (3 min), fasting (12 h), water deprivation (12 h), cage pouring (12 h), day and night reversing (12 h), tail clamping (2 min), squirrel cage shaking (10 min), solitary (3 h), and wet padding (12 h) for 1 week.
Control group: the basic daily feed is continuously fed for 4 weeks, and 10mL of normal saline is infused per patient.
Example 3 group: the basic daily feed is continuously fed for 4 weeks, and 10 mL/L of the Lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product prepared in example 3 is administered daily.
Comparative example 1 group: the fermented product of Lactobacillus delbrueckii subsp bulgaricus prepared in comparative example 1 was administered daily for 4 weeks with a continuous basal diet of 10 mL/dose.
Comparative example 2 group: the basic daily feed is continuously fed for 4 weeks, and 10 mL/L of the Lactobacillus delbrueckii subsp bulgaricus fermented product prepared in comparative example 2 is administered every day.
Comparative example 3 group: the basic daily feed is continuously fed for 4 weeks, and 10 mL/L of the Lactobacillus delbrueckii subsp bulgaricus fermented product prepared in comparative example 3 is administered every day.
Comparative example 4 group: the fermented product of Lactobacillus delbrueckii subsp bulgaricus prepared in comparative example 4 was administered daily for 10 mL/dose with basal diet continuously for 4 weeks.
The test method comprises the following steps:
(1) Tail suspension experiment: groups of mice were subjected to tail overhang testing in the morning of the last 1d of week 5. Fixing 1/3 of the tip of the tail of the mouse in a tail suspension box to enable the animal to be in a suspended upside-down state, and blocking the sight of the mouse by using partition plates at two sides of the suspension. Animals struggle to overcome the abnormal posture, but stop struggling when feeling unexpected. The experiment was carried out for a total of 6min and the immobility time within 4min after the recording was recorded.
(2) Forced swimming experiment: each group of mice was subjected to forced swim test in the afternoon of the last 1d of week 5. The mice were placed in a plastic cup with a water depth of 10cm for forced swimming, observed for 6min, and the time for remaining immobile 4min after recording. The test results are given in table 2 below:
TABLE 2 influence of Lactobacillus delbrueckii subspecies bulgaricus fermentation product of the present invention on depression model mice
Note: p <0.05 compared to control group.
As can be seen from the test results shown in Table 2, compared with the control group, the Lactobacillus delbrueckii subsp. bulgaricus SF-L-18 fermented product provided by the invention can reduce the cumulative immobile time of the tail suspension and the immobile time of forced swimming of the mouse, wherein the groups of example 3 and comparative example 4 have statistical significance (p is less than 0.05), which indicates that the Lactobacillus delbrueckii subsp. bulgaricus fermented product has a certain antidepressant effect.
Test example 3
By adopting a completely random method, 60 patients with mild and moderate depression are selected and randomly divided into 5 groups, namely, a group of example 3, a group of comparative example 1, a group of comparative example 2, a group of comparative example 3 and a group of comparative example 4, wherein 12 patients in each group are added with 10ml of lactobacillus delbrueckii subsp bulgaricus fermentation products on the basis of normal treatment and 2 times a day. Treatment was continued for 8 weeks. The efficacy on disease was assessed on the HAMD scale.
HAMD reduction rate = (pre-treatment score-post-treatment score)/pre-treatment score × 100%.
The test results are shown in table 3 below:
TABLE 3 clinical test results for Lactobacillus delbrueckii subspecies Bulgaricus SF-L-18 fermentation products
As can be seen from the test results shown in Table 3, the treatment effect was improved to some extent by administering the fermented product of Lactobacillus delbrueckii subsp. Bulgaricus SF-L-18 based on the normal treatment, and particularly the treatment effect of example 3 was more significant.
Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention.
Claims (8)
1. The lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage is characterized by comprising the following raw materials in parts by weight: 70-90 parts of purified water, 1-2 parts of licorice extract, 2-4 parts of buckwheat extract, 1-3 parts of red date powder, 0.5-1 part of red sage root extract, 0.5-1 part of mint extract, 0.5-1 part of cassia seed extract, 0.5-1 part of kudzu root extract, 0.5-1 part of angelica dahurica extract, 2-3 parts of lily extract, 2-3 parts of yam powder and 1-2 parts of sea buckthorn extract; the fermented beverage is obtained by fermenting Lactobacillus delbrueckii subsp. Bulgaricus SF-L-18;
the Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 has been preserved in China general microbiological culture Collection center in 21.10.2020, with the preservation numbers: CGMCC No.20928, preservation address: xilu No. 1 Hospital No. 3, beijing, chaoyang, north.
2. The lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage according to claim 1, comprising the following raw materials in parts by weight: 81.5 parts of purified water, 1 part of licorice extract, 3 parts of buckwheat extract, 2 parts of red date powder, 0.5 part of salvia miltiorrhiza extract, 0.5 part of mint extract, 0.5 part of cassia seed extract, 0.5 part of kudzu root extract, 0.5 part of angelica dahurica extract, 2 parts of lily extract, 2 parts of yam powder and 1 part of sea buckthorn extract.
3. The lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage of claim 1, further comprising the following raw materials in parts by weight: 1-3 parts of honey and 2-4 parts of carrot concentrated juice.
4. The lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage of claim 1, wherein the amount of lactobacillus delbrueckii subspecies bulgaricus SF-L-18 in the fermented beverage is 10 to 30 hundred million/mL.
5. A method for preparing a lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented beverage according to claim 1, comprising the steps of:
(1) Mixing purified water, a licorice extract, a buckwheat extract, red date powder, a red sage extract, a mint extract, a cassia seed extract, a kudzuvine root extract, an angelica dahurica extract, a lily extract, yam powder and a sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing at 120 ℃ under high pressure, and cooling to obtain a sterilized solution;
(3) Inoculating Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 into an MRS liquid culture medium, and culturing at 37 ℃ to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution, and culturing at 37 ℃ to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine for wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing the wall-broken fermentation liquor with honey and carrot juice, seasoning, and performing pasteurization to obtain a lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product.
6. The method of claim 5, comprising the steps of:
(1) Firstly, mixing purified water, a licorice extract, a buckwheat extract, red date powder, a red sage root extract, a mint extract, a cassia seed extract, a kudzuvine root extract, an angelica dahurica extract, a lily extract, yam powder and a sea buckthorn extract to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20 hours to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution with the inoculation amount of 1%, and culturing at 37 ℃ for 48h to obtain a fermentation liquid;
(5) Conveying the fermentation liquor to a high-pressure spray wall breaking machine, setting the pressure at 50MPa, and performing wall breaking treatment to obtain wall-broken fermentation liquor;
(6) Mixing the wall-broken fermentation liquor with honey and carrot juice, seasoning, and performing pasteurization to obtain a lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermentation product.
7. The preparation method according to claim 5, wherein the MRS liquid medium comprises the following components: 10g of peptone, 5g of beef powder, 4g of yeast powder and K 2 HPO 4 ·7H 2 O2 g, triammonium citrate 2g, glucose 20g, CH 3 COONa·3H 2 O 5g、MgSO 4 ·7H 2 O 0.2g、MnSO 4 ·4H 2 O0.05 g, tween 80 1mL, and distilled water 1000mL.
8. Use of the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented drink according to claim 1 for preparing an antidepressant product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211019677.0A CN115211515A (en) | 2022-08-24 | 2022-08-24 | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and anti-depression application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211019677.0A CN115211515A (en) | 2022-08-24 | 2022-08-24 | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and anti-depression application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115211515A true CN115211515A (en) | 2022-10-21 |
Family
ID=83615780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211019677.0A Pending CN115211515A (en) | 2022-08-24 | 2022-08-24 | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and anti-depression application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115211515A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116286544A (en) * | 2023-04-14 | 2023-06-23 | 山东向日葵生物工程有限公司 | Application of lactobacillus delbrueckii subspecies bulgaricus SF-L-18 in preparation of hair loss prevention and hair quality improvement fermented product |
| CN116420831A (en) * | 2023-06-01 | 2023-07-14 | 山东向日葵生物工程有限公司 | Application of lactobacillus rhamnosus SF-L30 in preparation of fermented beverage for improving body serotonin level |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20170239302A1 (en) * | 2016-02-20 | 2017-08-24 | Nubiome, Inc. | Treatment and Prophylaxis for Neurological Conditions and Diseases |
| CN111733095A (en) * | 2020-06-10 | 2020-10-02 | 云南皇氏来思尔乳业有限公司 | Lactobacillus delbrueckii subspecies bulgaricus for high yield of gamma-aminobutyric acid |
| US20200360451A1 (en) * | 2019-05-13 | 2020-11-19 | Meiji Co., Ltd. | Fermented milk for improving autonomic function |
| CN112375713A (en) * | 2020-11-25 | 2021-02-19 | 山东向日葵生物工程有限公司 | Lactobacillus longus SF-B-27 and application thereof |
| CN113647633A (en) * | 2021-09-17 | 2021-11-16 | 山东向日葵生物工程有限公司 | Lactobacillus plantarum SF-L-28 plant beverage capable of protecting liver and reducing lipid and preparation process thereof |
| CN114456977A (en) * | 2022-02-17 | 2022-05-10 | 山东向日葵生物工程有限公司 | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 and fermented beverage and application thereof |
-
2022
- 2022-08-24 CN CN202211019677.0A patent/CN115211515A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20170239302A1 (en) * | 2016-02-20 | 2017-08-24 | Nubiome, Inc. | Treatment and Prophylaxis for Neurological Conditions and Diseases |
| US20200360451A1 (en) * | 2019-05-13 | 2020-11-19 | Meiji Co., Ltd. | Fermented milk for improving autonomic function |
| CN111733095A (en) * | 2020-06-10 | 2020-10-02 | 云南皇氏来思尔乳业有限公司 | Lactobacillus delbrueckii subspecies bulgaricus for high yield of gamma-aminobutyric acid |
| CN112375713A (en) * | 2020-11-25 | 2021-02-19 | 山东向日葵生物工程有限公司 | Lactobacillus longus SF-B-27 and application thereof |
| CN113647633A (en) * | 2021-09-17 | 2021-11-16 | 山东向日葵生物工程有限公司 | Lactobacillus plantarum SF-L-28 plant beverage capable of protecting liver and reducing lipid and preparation process thereof |
| CN114456977A (en) * | 2022-02-17 | 2022-05-10 | 山东向日葵生物工程有限公司 | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 and fermented beverage and application thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116286544A (en) * | 2023-04-14 | 2023-06-23 | 山东向日葵生物工程有限公司 | Application of lactobacillus delbrueckii subspecies bulgaricus SF-L-18 in preparation of hair loss prevention and hair quality improvement fermented product |
| CN116420831A (en) * | 2023-06-01 | 2023-07-14 | 山东向日葵生物工程有限公司 | Application of lactobacillus rhamnosus SF-L30 in preparation of fermented beverage for improving body serotonin level |
| CN116420831B (en) * | 2023-06-01 | 2023-08-22 | 山东向日葵生物工程有限公司 | Application of lactobacillus rhamnosus SF-L30 in preparation of fermented beverage for improving body serotonin level |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115211515A (en) | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented beverage and anti-depression application thereof | |
| CN107372943B (en) | Health tea for promoting digestion and preventing halitosis as well as preparation method and application thereof | |
| CN104998098A (en) | Solid beverage capable of improving sleep and preparation method thereof | |
| CN103690729B (en) | A kind of Chinese medicine for the treatment of ascariasis of biliary tract | |
| CN115137069A (en) | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product and preparation method and application thereof | |
| CN103239651B (en) | Traditional Chinese medicine for treating subclinical mastitis for dairy cow | |
| CN114196603A (en) | Bifidobacterium lactis SF-B21 and application thereof in preparing fermented beverage for increasing bone density | |
| CN103301366B (en) | Medicament for treating cancer and preparation method thereof | |
| CN117025450A (en) | Lactobacillus paracasei SF-L31 and double-bacterium fermented beverage for improving calcium absorption and preparation method thereof | |
| CN105031249A (en) | Oral liquid for treating chronic gastritis | |
| CN105875913A (en) | Rhodiola rosea tea and preparation method thereof | |
| CN111298020B (en) | Traditional Chinese medicine composition with anti-fatigue effect and preparation method and application thereof | |
| CN108042669A (en) | A kind of Chinese medicine for treating acute toothache and preparation method thereof | |
| CN107050106A (en) | A kind of lozenge for being used to prevent and treat chronic pharyngitis | |
| CN106668646A (en) | Traditional Chinese medicine for treating chicken egg yield reduction | |
| CN102133283A (en) | Medicine for treating constipation and preparation method thereof | |
| CN116420831B (en) | Application of lactobacillus rhamnosus SF-L30 in preparation of fermented beverage for improving body serotonin level | |
| CN105533522A (en) | Making method of food for enhancing immunity and removing bad breath and body odor | |
| CN105396017A (en) | Traditional Chinese medicine preparation used for treating fatty liver, and preparation method thereof | |
| CN105477302A (en) | Insomnia treating traditional Chinese medicine composition and preparation method thereof | |
| CN105688171B (en) | Feed additive for chicks and preparation method thereof | |
| CN108714182A (en) | Bowel relaxing oral liquid and preparation method | |
| CN108553570A (en) | A kind of preparation method and applications for the biological bacterium solution stimulated the secretion of milk for sow | |
| CN117223809B (en) | Fermented lactobacillus SF-L35 fermented medicinal drink for diminishing inflammation and promoting urination and application thereof | |
| CN112023018B (en) | Traditional Chinese medicine composition for preventing and treating livestock diarrhea and preparation method and application thereof |
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 |