CN115322932A - Lactobacillus plantarum with capacity of dispelling effects of alcohol and sobering up and application thereof - Google Patents
Lactobacillus plantarum with capacity of dispelling effects of alcohol and sobering up and application thereof Download PDFInfo
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- CN115322932A CN115322932A CN202211016608.4A CN202211016608A CN115322932A CN 115322932 A CN115322932 A CN 115322932A CN 202211016608 A CN202211016608 A CN 202211016608A CN 115322932 A CN115322932 A CN 115322932A
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Images
Classifications
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61P39/00—General protective or antinoxious agents
- A61P39/02—Antidotes
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- 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
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- 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
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- 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
Abstract
The invention discloses a lactobacillus plantarum (Lactplantibibacillus plantarum) with the capacity of relieving alcoholism and sobering up, which is named as follows: LTJ30, category name: the lactobacillus plantarum has a preservation number of: cgmccno.25371, preservation date: 22/7/2022, depository: china general microbiological culture Collection center, west Lu No. 1 Hospital No. 3, beijing, chaoyang, the area of the republic of China. The lactobacillus plantarum belongs to a well-known safe strain which can be used for food; the health-care wine has the capability of relieving alcoholism and sobering up, and animal experiments prove that the health-care wine can reduce the alcoholism rate, obviously shorten the alcoholism time, reduce the ethanol content in serum and improve the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in liver when being taken one hour before drinking high-concentration white spirit, and has the obvious effects of preventing drunkenness and relieving alcoholism and promoting sobering up.
Description
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus plantarum with the capacity of dispelling effects of alcohol and sobering up and application thereof.
Background
Probiotics are a microbial supplement and have various physiological effects on the human body which are incomparable with other normal physiological flora. They can improve the balance of intestinal microorganisms. Lactic acid bacteria are the most important types of probiotics, and the addition of lactic acid bacteria in the fermentation process can improve not only the functions of the probiotics but also the flavor. Lactobacillus plantarum is a gram-positive bacterium widely found in food, feed, plants, vertebrates and invertebrates and in human-related nutritionally rich habitats. Lactobacillus plantarum is of great economic importance for its application in food, biotechnology and therapy. Lactobacillus plantarum is an important member of lactic acid bacteria, and is widely distributed in traditional fermented foods. Due to their health promoting effect, more and more lactobacillus plantarum strains are widely used as probiotics in food products and dietary supplements.
Alcoholism refers to the symptom that the body of a drinker is changed from a nervous central excitation state to an inhibition state due to excessive drinking of alcohol by a human or an animal, and the serious drinker usually can cause symptoms such as acute gastrorrhagia and even die, so that the alcoholism has great harm to the body of the drinker. In recent years, with the improvement of the living standard of people, people pay more attention to their health and the health care awareness is gradually enhanced, so the demand of anti-alcohol products is also increased. The core of the anti-alcohol medicine is to reduce the concentration of ethanol and harmful metabolites thereof in the human body, relieve the damage of the ethanol and the harmful metabolites thereof to various organs, and regulate the metabolic disorder in the human body caused by alcohol metabolism. The antialcoholism can be performed from the aspects of delaying the absorption of alcohol, promoting alcohol metabolism, regulating in-vivo metabolic disorders caused by alcohol metabolism, removing free radicals and the like. At present, the antialcoholic drugs mainly focus on the aspects of compound and initial extract of traditional Chinese medicines, and probiotics (lactic acid bacteria) are rarely used for antialcoholic study.
Therefore, the research on the probiotics with the capacity of relieving alcoholism and sobering up has important significance on the research and development of health-care products for relieving alcoholism and further on the health of human bodies.
Through searching, the following patent publications related to the patent application of the invention are found:
1. the application of lactobacillus plantarum LP45 in preparing food for relieving body injury after drinking (CN 110192654A) belongs to the technical field of microorganisms, and has very wide application prospects in relieving body discomfort caused by drinking and protecting liver health after drinking.
2. A Lactobacillus plantarum producing acetaldehyde dehydrogenase and application thereof (CN 107760624A), the Lactobacillus plantarum is named as Lactobacillus plantarum FCJX 102 (Lactobacillus plantarum FCJX 102), and is preserved in China center for type culture Collection in 6 months and 16 days in 2017, and the preservation number is CCTCC NO: M2017340. The Lactobacillus plantarum FCJX 102 (Lactobacillus plantarum FCJX 102) has the advantages that acetaldehyde dehydrogenase can be produced in a high yield under the induction of ethanol, and the Lactobacillus plantarum FCJX 102 has a wide application prospect in the aspects of anti-alcohol and liver-protecting medicines and foods.
3. The invention discloses a lactobacillus plantarum P101 with high antioxidant activity and application thereof (CN 114196593A). The lactobacillus plantarum P101 is separated from sauerkraut prepared by farmers in Jian city in Jiangxi province, and the preservation number is CCTCC M2021108. The lactobacillus plantarum P101 has good bacteriostatic activity, and can remarkably inhibit the activity of intestinal pathogenic bacteria such as staphylococcus aureus, pseudomonas aeruginosa and the like; the lactobacillus plantarum P101 has strong antioxidant activity, in vitro experimental results show that the clearance rate of 1,1 diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl free radicals by the lactobacillus plantarum P101 is remarkably higher than that of lactobacillus rhamnosus GG (LGG), in vivo experimental results show that the lactobacillus plantarum P101 can effectively weaken alcohol-induced oxidative stress injury and inhibit organism inflammatory reaction. The survival rate of the lactobacillus plantarum P101 in an acidic or high-bile-salt environment is remarkably higher than that of the lactobacillus plantarum ZDY2013, and in addition, the lactobacillus plantarum P101 has remarkable benefit in relieving alcohol-induced steatohepatitis.
The patent publications mainly show the research on in vitro functions and the alleviation of long-term alcoholic liver injury, while the patent application of the invention shows a lactobacillus plantarum strain with the capacity of relieving alcoholism and sobering up and application, so by contrast, the patent application of the invention is fundamentally different from the patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides lactobacillus plantarum with the capacity of dispelling effects of alcohol and application.
The technical scheme adopted by the invention for solving the technical problems is as follows:
lactobacillus plantarum (Lactplantibibacillus plantarum) with the capacity of relieving or neutralizing the effect of alcohol is named as follows: LTJ30, category name: the lactobacillus plantarum has a preservation number of: CGMCC No.25371, preservation date: 22/7/2022, depository: china general microbiological culture Collection center, west Lu No. 1 Hospital No. 3, beijing, chaoyang, the area of the republic of China.
Further, the lactobacillus plantarum is separated from fermented grains of white spirit and is the dominant strain in the fermented grains.
Furthermore, the bacterial colony and thallus characteristics of the lactobacillus plantarum are as follows: culturing for 24 hours on an MRS culture medium, wherein the bacterial colony is white, opaque, protruding, moist, flat in edge and glossy, and the diameter of the bacterial colony is 0.8-1.0 mm; observing the cell morphology under an optical microscope, wherein the gram stain shows G + The thallus is in the shape of a small short rod.
Further, the lactobacillus plantarum can produce degradation effect on alcohol after being cultured in the presence of the alcohol.
Furthermore, animal experiments prove that the lactobacillus plantarum can reduce the drunkenness rate, remarkably shorten the drunkenness time, reduce the ethanol content in serum, improve the activity of ethanol dehydrogenase and acetaldehyde dehydrogenase in liver and has remarkable effects of preventing drunkenness and dispelling the effects of alcohol and promoting sobering up when being taken in the first hour before drinking high-concentration white spirit.
Further, the high-concentration white spirit is 56% white spirit.
The lactobacillus plantarum is applied to the aspect of relieving alcoholism.
The lactobacillus plantarum is applied to functional foods and medicines.
The lactobacillus plantarum is applied to the preparation of anti-alcoholism medicines.
The invention has the advantages and positive effects that:
1. the lactobacillus plantarum (Lactplantibibacillus plantarum) is derived from fermented grains in the traditional fermentation process of fermented food white spirit, and belongs to a well-known and safe strain which can be used for food. The lactobacillus plantarum has the capacity of degrading alcohol, is the dominant strain in fermented grains of white spirit, and has the capacity of dispelling the effects of alcohol.
2. The lactobacillus plantarum (Lactplantibibacillus plantarum) has certain capacity of degrading alcohol after being cultured under the condition of containing alcohol.
3. Animal experiments prove that the lactobacillus plantarum (Lactplantibibacillus plantarum) can reduce the drunkenness rate, remarkably shorten the drunkenness time, reduce the ethanol content in serum and improve the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in liver when being taken in the first hour before drinking high-concentration white spirit, has remarkable effects of preventing drunkenness and dispelling the effects of alcohol and promoting sobering, and can be used in the fields of food, medicine and the like, such as development of related functional food and medicines (dispelling the effects of alcohol).
Drawings
FIG. 1 is a colony morphology (left) and a cell morphology (right) of Lactobacillus plantarum CGMCC No.25371 in the present invention;
FIG. 2 is a 16S rDNA phylogenetic tree diagram of Lactobacillus plantarum CGMCC No.25371 in the present invention;
FIG. 3 shows the concentration of the lactobacillus plantarum CGMCC No.25371 capable of degrading alcohol under the alcohol treatment of different concentrations.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
Lactobacillus plantarum (Lactplantibibacillus plantarum) with the capacity of relieving or neutralizing the effect of alcohol is named as follows: LTJ30, category name: the lactobacillus plantarum has a preservation number of: CGMCC No.25371, preservation date: 22/7/2022, depository: china general microbiological culture Collection center, west Lu No. 1 Hospital No. 3, beijing, chaoyang, the area of the republic of China.
Preferably, the lactobacillus plantarum is separated from fermented grains of white spirit and is the dominant strain in the fermented grains.
Preferably, the bacterial colony and thallus characteristics of the lactobacillus plantarum are as follows: culturing for 24h on an MRS culture medium, wherein the bacterial colony is white, opaque, prominent, moist, flat in edge and glossy, and the diameter of the bacterial colony is 0.8-1.0 mm; observing the cell morphology under an optical microscope, wherein the gram stain shows G + The thallus is in the shape of a small short rod.
Preferably, the lactobacillus plantarum can degrade alcohol after being cultured in the presence of the alcohol.
Preferably, animal experiments prove that the lactobacillus plantarum can reduce the drunkenness rate, remarkably shorten the drunkenness time, reduce the ethanol content in serum and improve the activity of ethanol dehydrogenase and acetaldehyde dehydrogenase in liver when being taken in the first hour before drinking high-concentration white spirit, and has remarkable drunkenness prevention, alcohol effect dispelling and wakening promotion effects.
Preferably, the high-concentration white spirit is 56% white spirit.
The lactobacillus plantarum is applied to the aspect of relieving alcoholism.
The lactobacillus plantarum is applied to functional foods and medicines.
The lactobacillus plantarum is applied to the preparation of anti-alcoholism medicines.
Specifically, the following examples illustrate the technical solutions of the present invention from the characteristics of the separation and identification of the strains, the ability of degrading alcohol under alcohol treatment of different concentrations, and the anti-hangover effect of the strains on acute alcoholism mice in animal experiments, respectively, and specifically include the following contents.
Example 1 isolation and identification of lactic acid bacteria
The following experiments were all performed under sterile conditions.
1. Enrichment of strains
Weighing 25g of fermented grains in the liquor making process, adding 225mL of sterile normal saline, mixing uniformly, diluting the obtained bacterial liquid by 10 percent 3 ～10 5 After doubling, 100 mu L of the suspension was spread on an MRS plate, and the suspension was cultured in an inverted state at 37 ℃ for 24 hours to observe the growth of colonies.
The preparation method of the MRS solid culture medium comprises the following steps: 10g of peptone, 5g of beef extract powder, 80 mL of Tween, 2g of dipotassium phosphate, 4g of yeast extract powder, 0.2g of magnesium sulfate, 2g of triammonium citrate, 20g of glucose, 0.05g of manganese sulfate, 5g of sodium acetate, 20g of agar, 1L of distilled water, pH 6.2 +/-0.2, and sterilization at 121 ℃ for 20min for later use.
2. Isolation of the Strain
And (3) selecting the bacterial colony obtained in the step (1), performing microscopic examination by using a gram staining method, observing morphological characteristics of the bacterial colony, and selecting gram-positive bacteria as target strains.
3. Purification of the strains
And (3) selecting the bacterial colonies obtained in the step (2), streaking on an MRS plate, repeatedly purifying until no other mixed bacteria exist, and recording the states of different bacterial colonies.
4. Identification of the strains
The bacterial genome DNA rapid extraction kit is adopted to extract the lactobacillus strain genome, and the lactobacillus strain genome is used as a template for PCR amplification. And sequencing the successfully amplified PCR products, splicing to obtain a DNA sequence, and comparing and analyzing sequence homology by using a BLAST retrieval system of NCBI. The known strains with the highest similarity were selected and analyzed for similarity. Phylogenetic trees were created using the Neighbor-Joining method in MEGA 5 software (NJ).
Physiological and biochemical experimental research is carried out on the pure bacteria obtained in the step 3, the bacterial strain is found to have certain capacity of degrading alcohol, the bacterial strain is cultured on an MRS culture medium for 24 hours, bacterial colonies are white and opaque, bacterial colonies are protruded, moist, smooth in edge and glossy, the diameter of the bacterial colonies is 0.8-1.0 mm, the cell morphology of the bacterial colonies is observed under an optical microscope, and gram stain is G + The cells were in the form of small short rods (as shown in FIG. 1).
The result is shown in figure 2 by using BLAST software through homology comparison, and the result is determined to be a new plant lactobacillus (Lactplantibacillus plantarius) in lactobacillus by combining the colony morphological characteristics, the cell morphological characteristics and the 16S rDNA gene sequence result, the strain is preserved in China general microbiological culture Collection center (CGMCC) in 2022, 7 and 22 months, the preservation number is CGMCC No.25371, the address: xilu No. 1 Hospital No. 3, beijing, chaoyang, north.
Example 2 the capacity of Lactobacillus plantarum CGMCC No.25371 to degrade alcohol under different alcohol concentrations
Selecting strains at the last logarithmic growth stage, adding 2% of inoculum size into MRS liquid culture medium with different contents (volume fraction is 4%,6%,8%,10%, 12%) of alcohol, and performing alcohol treatment in an incubator at 37 ℃ for 12h, wherein an alcohol-free MRS culture medium culture group is used as a negative control. And after the alcohol treatment, determining the residual amount of the alcohol in the culture medium by using a potassium dichromate-sulfuric acid method, calculating the degraded alcohol concentration, and analyzing the alcohol degradation capability of each strain.
The preparation method of the MRS liquid culture medium comprises the following steps: 10g of peptone, 5g of beef extract powder, 80 mL of Tween, 2g of dipotassium phosphate, 4g of yeast extract powder, 0.2g of magnesium sulfate, 2g of triammonium citrate, 20g of glucose, 0.05g of manganese sulfate, 5g of sodium acetate, 1L of distilled water, pH 6.2 +/-0.2, and sterilization at 121 ℃ for 20min for later use.
The pure bacteria obtained in example 1 were subjected to alcohol treatment with different concentrations, the alcohol degradation ability of lactobacillus plantarum CGMCC No.25371 was substantially decreased with the increase of alcohol concentration, and the alcohol degradation concentrations (volume fraction) were 2.27%, 0.68%, 0.70%, 0.10%, 0.33% in order under the alcohol treatment of 4%,6%,8%,10%,12% (volume fraction), and had a certain alcohol degradation ability, especially a higher alcohol degradation ability at low alcohol concentration (as shown in fig. 3).
Example 3 anti-hangover Effect of Lactobacillus plantarum CGMCC No.25371 on acute alcoholism mice
1. Preparation of bacterial liquid
Selecting strain at late logarithmic growth stage, adding 2% of strain into MRS liquid culture medium, culturing at 37 deg.C in incubator for 10min, centrifuging at 5000r/min for 10min, washing the strain twice with sterile normal saline, and adjusting concentration of bacterial liquid to 10 10 CFU/mL, stored at 4 ℃ until use.
2. Laboratory animal
Kunming male mice 6 weeks old. A breeding environment: the temperature of the animal raising room is kept at 22-24 ℃, the relative humidity is 40% -60%, the air is ventilated at regular time, and the natural light and shade period is 12h (turning on a lamp 8. Constant temperature and humidity, standard feed and free drinking water. Adaptive feeding for 1 week.
3. Drunkenness prevention test
Taking 72 male mice, randomly dividing the mice into 4 groups, wherein each group comprises 18 mice, and the 4 groups are respectively named as: normal control group (NC), model group (M), positive control group (PC) and lactobacillus plantarum CGMCC No.25371 group (L30). Before the test, the mice are fasted for 12 hours, and then the normal control group, the model group, the positive control group and the lactobacillus plantarum CGMCC No.25371 group are respectively infused with gastric sterile normal saline, an anti-alcoholism drug (Haiwang Jinzun tablets) and bacterial suspension according to the dose of 5mL/kg, 3 groups of test groups except the normal control group require that the gastric sterile normal saline, the anti-alcoholism drug and the bacterial suspension are infused with gastric white spirit (56% Hongxing Erguotou) according to the dose of 13mL/kg after 1 hour, and the normal control group replaces the white spirit with the sterile normal saline. The sobering index is that the righting reflex of the mouse disappears, the mouse creeps unstably, the rear abdomen drags the ground, the hair is loose and turns round, and the sobering index is that the righting reflex recovers, the activity is free, flexible, spiritual and smooth. And (5) observing the activity of the mice in the gavage liquor group, and recording the number of drunk mice, the number of dead mice, the time for giving liquor, the disappearance time of righting reflex and the recovery time of righting reflex. Intoxication latency = righting reflex disappearance-time to give alcohol; sleep time = righting reflex recovery time-righting reflex disappearance time; sobering-up time = righting recovery time-drunken time.
4. Determination of blood alcohol concentration in mice
Modeling is carried out according to the anti-intoxication test, after each group of mice is modeled, eyeball blood sampling is carried out at the time node of 2.5h, the collected blood is placed at 37 ℃ for 1h and 4 ℃ for 1h, centrifugation is carried out at 3000r/min for 10min, the upper layer serum is taken, and the serum is transferred to a 1.5mL EP tube. And (3) measuring the blood ethanol concentration of the mouse by adopting a blood ethanol measuring kit.
5. Determination of mouse liver alcohol dehydrogenase and acetaldehyde dehydrogenase Activity
The mice were sacrificed by dislocation, the abdomen was dissected, the liver tissue was separated, 0.5g of the right lobe tissue of the liver was cut and placed in 4.5mL of ice-precooled physiological saline, and the homogenate was sufficiently made by a homogenizer to prepare a 10% liver tissue homogenate. The alcohol dehydrogenase test kit and the acetaldehyde dehydrogenase test kit are adopted to measure the activity of the alcohol dehydrogenase and the acetaldehyde dehydrogenase of the liver of the mouse.
TABLE 1 influence of Lactobacillus plantarum CGMCC No.25371 on drunkenness in mice
As can be seen from Table 1, the study on the effect of Lactobacillus plantarum CGMCC No.25371 on drunkenness of mice shows that the strain can reduce drunkenness rate from 83.33% to 66.67%.
TABLE 2 drunkenness treating effect of Lactobacillus plantarum CGMCC No.25371 on mice
| M | PC | L30 | |
| Latent period of drunk (min) | 19±16 | 20±18 | 30±29 |
| Sleep time (min) | 283±42 | 178±70* | 145±84** |
| Time to sober up (min) | 302±35 | 197±66* | 175±91** |
As can be seen from the table 2, the research on the drunkenness treatment effect of the lactobacillus plantarum CGMCC No.25371 on mice shows that the bacterium prolongs the drunkenness latent period from 19min to 30min, obviously shortens the sleep time from 283min to 145min, obviously shortens the sobering time, shortens the total time from 302min to 175min, and has the sobering effect superior to that of a sobering medicine set.
TABLE 3 influence of Lactobacillus plantarum CGMCC No.25371 on the concentration of ethanol in serum 2.5h after drinking alcohol
As can be seen from Table 3, the determination of the concentration of ethanol in the serum of 2.5h after the mice are drunk by the Lactobacillus plantarum CGMCC No.25371 shows that the Lactobacillus plantarum reduces the ethanol content in the serum of the mice from 1.86mg/mL to 1.50mg/mL.
TABLE 4 influence of Lactobacillus plantarum CGMCC No.25371 on the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in the liver 2.5h after drinking alcohol in mice
As can be seen from Table 4, the lactobacillus plantarum CGMCC No.25371 has the advantages that the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in the liver of a mouse is improved by the lactobacillus plantarum CGMCC No.25371 after drinking wine for 2.5h, and the activity of the acetaldehyde dehydrogenase is obviously improved and is obviously improved from 24.73U/mg to 34.21U/mg.
The pure bacteria obtained in example 1 were subjected to animal experiments to study the hangover alleviating effect of acute alcoholism mice. The bacterium is found to have stronger capacity of relieving alcoholism and sobering up, can reduce the alcoholism rate, obviously shorten the alcoholism time, reduce the ethanol content in serum and improve the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in liver when being taken one hour before drinking high-concentration white spirit, and has obvious effects of preventing drunkenness and relieving alcoholism and promoting sobering up.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, alterations and modifications are possible without departing from the spirit and scope of this disclosure and appended claims, and accordingly, the scope of this disclosure is not limited to the embodiments disclosed.
Claims (9)
1. Lactobacillus plantarum (Lactplantibibacillus plantarum) with capacity of dispelling effects of alcohol, and is characterized in that: the lactobacillus plantarum is named as follows: LTJ30, category name: the lactobacillus plantarum has a preservation number of: CGMCC No.25371, preservation date: 22/7/2022, depository: china general microbiological culture Collection center, west Lu No. 1 Hospital No. 3, beijing, chaoyang, the area of the republic of China.
2. A lactobacillus plantarum having anti-hangover capabilities according to claim 1, characterized in that: the lactobacillus plantarum is separated from fermented grains of white spirit and is a dominant strain in the fermented grains.
3. The lactobacillus plantarum capable of alleviating or neutralizing the effect of alcohol according to claim 1, wherein: the bacterial colony and the thallus characteristics of the lactobacillus plantarum are as follows: culturing for 24 hours on an MRS culture medium, wherein the bacterial colony is white, opaque, protruding, moist, flat in edge and glossy, and the diameter of the bacterial colony is 0.8-1.0 mm; observing the cell morphology under an optical microscope, wherein the gram stain shows G + The thallus is in the shape of a small short rod.
4. The lactobacillus plantarum capable of alleviating or neutralizing the effect of alcohol according to claim 1, wherein: the lactobacillus plantarum can produce degradation effect on alcohol after being cultured in the presence of the alcohol.
5. Lactobacillus plantarum having the capacity for neutralizing the effect of alcohol according to any of claims 1 to 4, characterized by: animal experiments prove that the lactobacillus plantarum is capable of reducing the drunkenness rate, remarkably shortening drunkenness time, reducing the ethanol content in serum and improving the activities of ethanol dehydrogenase and acetaldehyde dehydrogenase in liver when being taken in the first hour before high-concentration white spirit is drunk, and has remarkable drunkenness prevention, alcohol effect dispelling and awakening promotion effects.
6. The lactobacillus plantarum capable of alleviating or neutralizing the effect of alcohol according to claim 5, wherein: the high-concentration white spirit is 56% white spirit.
7. Use of lactobacillus plantarum as claimed in any one of claims 1-6 for alleviating hangover.
8. Use of the Lactobacillus plantarum of any one of claims 1-6 in functional food, pharmaceutical products.
9. Use of the lactobacillus plantarum as defined in any one of claims 1-6 for the preparation of a medicament for alleviating hangover.
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