CN115322932B - Lactobacillus plantarum with anti-alcohol and sobering-up capabilities and application thereof - Google Patents
Lactobacillus plantarum with anti-alcohol and sobering-up capabilities and application thereof Download PDFInfo
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- CN115322932B CN115322932B CN202211016608.4A CN202211016608A CN115322932B CN 115322932 B CN115322932 B CN 115322932B CN 202211016608 A CN202211016608 A CN 202211016608A CN 115322932 B CN115322932 B CN 115322932B
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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
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
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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
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- 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
-
- 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 (Lactplantibiotic splantaruum) with the capability of dispelling the effects of alcohol, which is named as: LTJ30, class name: lactobacillus plantarum, accession number: cgmccno.25371, date of preservation: 2022, 7, 22, deposit unit: china general microbiological culture Collection center, north Chen Xi Lu No. 1, 3, the Korean region of Beijing, and the China general microbiological culture Collection center. The lactobacillus plantarum belongs to a safe and accepted strain for food; the wine has the capability of dispelling the effects of alcohol, and animal experiments prove that the wine can reduce the rate of alcohol intoxication, obviously shorten the time of alcohol intoxication, reduce the content of ethanol in serum, improve the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in liver and has obvious effects of preventing intoxication, dispelling the effects of alcohol and promoting sobering after being taken in the first hour of drinking high-concentration white wine.
Description
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus plantarum with anti-alcohol capability and application thereof.
Background
Probiotics are a microbial supplement and have various physiological effects which are incomparable with other normal physiological flora for human bodies. They can improve the balance of intestinal microorganisms. Lactic acid bacteria are the most important species in probiotics, and the addition of lactic acid bacteria in the fermentation process can improve not only the function of probiotics but also the flavor. Lactobacillus plantarum is a gram-positive bacterium that is widely found in food, feed, plant, vertebrate and invertebrate-related nutrient-rich habitats of humans. Lactobacillus plantarum has important economic significance for its application in food, biotechnology and therapy. Lactobacillus plantarum is an important member of the lactic acid bacteria and is widely distributed in traditional fermented foods. Because of their health promoting effect, more and more lactobacillus plantarum strains are widely used as probiotics for food products and dietary supplements.
Alcoholism refers to the condition that the body of a drinker changes from a nerve center excited state to an inhibited state caused by excessive consumption of alcohol by people or animals, and acute gastrorrhagia and other symptoms can be caused by heavy alcoholism, even death can be caused, and the drinker is greatly injured. In recent years, with the improvement of the physical living standard of people, people pay more attention to self health, and health care consciousness is gradually enhanced, so that the demand of anti-alcohol products is also increased. The anti-alcohol medicine has the functions of reducing the concentration of alcohol and harmful metabolites thereof in human body, relieving the damage to various organs, and regulating the metabolic disturbance in human body caused by alcohol metabolism. The anti-alcohol effect can be achieved by delaying alcohol absorption, promoting alcohol metabolism, regulating in vivo metabolic disorder caused by alcohol metabolism, scavenging free radicals, etc. At present, the anti-hangover medicine is mainly concentrated on the aspects of compound and primary extract of traditional Chinese medicines, and the anti-hangover research is carried out by utilizing probiotics (lactobacillus).
Therefore, the research on probiotics with the capability of dispelling the effects of alcohol is of great significance to the development of anti-alcohol health products and further to the human health.
By searching, the following patent publications related to the present patent application are found:
1. the application of the lactobacillus plantarum LP45 in preparing the food for relieving the injury of the body after drinking (CN 110192654A) belongs to the technical field of microorganisms, and has very wide application prospect in relieving the discomfort of the body after drinking and protecting the liver health after drinking.
2. Lactobacillus plantarum producing acetaldehyde dehydrogenase and application thereof (CN 107760624A), the Lactobacillus plantarum is named Lactobacillus plantarum FCJX 102 (Lactobacillus plantarum FCJX 102), and has been preserved in China Center for Type Culture Collection (CCTCC) No. M2017340 in the month of 2017 and 16. The lactobacillus plantarum FCJX 102 (Lactobacillus plantarum FCJX 102) has the advantages that the acetaldehyde dehydrogenase can be produced at high yield under the induction of ethanol, and has 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), wherein the lactobacillus plantarum P101 is separated from home-made pickled Chinese cabbage of Jian City, jiangxi province, and the preservation number is CCTCC M2021108. The lactobacillus plantarum P101 has good antibacterial 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 stronger antioxidant activity, and in-vitro experimental results show that the clearance rate of the lactobacillus plantarum P101 to 1,1 diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl free radicals is obviously higher than that of lactobacillus rhamnosus GG (LGG), and in-vivo experimental results show that the lactobacillus plantarum P101 can effectively weaken oxidative stress injury induced by alcohol and inhibit body inflammatory reaction. The survival rate of the lactobacillus plantarum P101 in the acidic or high-bile salt environment is obviously higher than that of lactobacillus plantarum ZDY2013, and in addition, the lactobacillus plantarum P101 has outstanding benefits in relieving alcohol-induced steatohepatitis.
The above patent publications are mainly presented in the research of in vitro functions and relieving long-term alcoholic liver injury, while the present patent application is presented in a lactobacillus plantarum strain with the capability of dispelling the effects of alcohol and application, so that by comparison, the present patent application is essentially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide lactobacillus plantarum with the capability of dispelling the effects of alcohol and application.
The technical scheme adopted for solving the technical problems is as follows:
lactobacillus plantarum (Lactiplantibacillus plantarum) with anti-alcohol capability, the name of which is: LTJ30, class name: lactobacillus plantarum, accession number: CGMCC No.25371, preservation date: 2022, 7, 22, deposit unit: china general microbiological culture Collection center, north Chen Xi Lu No. 1, 3, the Korean region of Beijing, and the China general microbiological culture Collection center.
Further, the lactobacillus plantarum is separated from the fermented grains of the white spirit and is a dominant strain in the fermented grains.
Further, the colony and thallus characteristics of the lactobacillus plantarum are as follows: culturing on MRS culture medium for 24 hr, wherein the colony is white, opaque, protruding, moist, smooth in edge, glossy and 0.8-1.0 mm in diameter; observing the cell morphology under an optical microscope, and gram staining to form G + The thallus is in a small short rod shape.
Further, the lactobacillus plantarum can degrade alcohol after being cultured in the presence of alcohol.
Further, animal experiments prove that the lactobacillus plantarum can reduce the liquor-taking rate, obviously shorten the liquor-taking 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 of taking high-concentration white spirit, and has obvious effects of preventing drunk and dispelling alcohol and promoting sobering.
Further, the high-concentration white spirit is 56% white spirit.
Use of lactobacillus plantarum as described above for alleviating hangover.
The lactobacillus plantarum is applied to functional foods and medicines.
The application of the lactobacillus plantarum in preparing anti-alcoholic drugs.
The invention has the advantages and positive effects that:
1. the lactobacillus plantarum (Lactiplantibacillus plantarum) is derived from fermented grains in the traditional fermentation process of the fermented food white spirit, and belongs to a safe and accepted strain for food. The lactobacillus plantarum provided by the invention has the capability of degrading alcohol, is a dominant strain in distilled grains of white spirit, and has the capability of dispelling the effects of alcohol.
2. The lactobacillus plantarum (Lactiplantibacillus plantarum) has a certain alcohol degrading capability after being cultured under the condition of containing alcohol.
3. Animal experiments prove that the lactobacillus plantarum (Lactiplantibacillus plantarum) can reduce the drunk rate, obviously shorten the drunk time, reduce the ethanol content in serum and improve the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in liver when being taken in the first hour of drinking high-concentration white spirit, has obvious effects of preventing drunk and dispelling the effects of alcohol dehydrogenase and promoting sobering, can be used in the fields of foods, medicines and the like, and can be used for developing related functional foods and medicines (anti-alcohol products).
Drawings
FIG. 1 is a colony morphology (left image) and a cell morphology (right image) of the lactobacillus plantarum CGMCC No. 25371;
FIG. 2 is a 16S rDNA phylogenetic tree diagram of the lactobacillus plantarum CGMCC No.25371 in the invention;
FIG. 3 shows the concentration of degradable alcohol of the lactobacillus plantarum CGMCC No.25371 under the treatment of alcohol with different concentrations.
Detailed Description
The invention will now be further illustrated by reference to 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 conventional commercial products unless otherwise specified, the methods used in the invention are conventional methods in the art unless otherwise specified, and the mass of each substance used in the invention is conventional.
Lactobacillus plantarum (Lactiplantibacillus plantarum) with anti-alcohol capability, the name of which is: LTJ30, class name: lactobacillus plantarum, accession number: CGMCC No.25371, preservation date: 2022, 7, 22, deposit unit: china general microbiological culture Collection center, north Chen Xi Lu No. 1, 3, the Korean region of Beijing, and the China general microbiological culture Collection center.
Preferably, the lactobacillus plantarum is isolated from fermented grains of white spirit and is a dominant strain in the fermented grains.
Preferably, the colony and thallus characteristics of the lactobacillus plantarum are as follows: culturing on MRS culture medium for 24 hr, wherein the colony is white, opaque, protruding, moist, smooth in edge, glossy and 0.8-1.0 mm in diameter; observing the cell morphology under an optical microscope, and gram staining to form G + The thallus is in a small short rod shape.
Preferably, the lactobacillus plantarum can degrade alcohol after being cultured in the presence of alcohol.
Preferably, animal experiments prove that the lactobacillus plantarum can reduce the liquor-taking rate, obviously shorten the liquor-taking 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 of taking high-concentration white spirit, and has obvious effects of preventing drunk and dispelling the effects of alcohol and promoting sobering.
Preferably, the high-concentration white spirit is 56% white spirit.
Use of lactobacillus plantarum as described above for alleviating hangover.
The lactobacillus plantarum is applied to functional foods and medicines.
The application of the lactobacillus plantarum in preparing anti-alcoholic drugs.
Specifically, the following examples illustrate the technical scheme of the present invention from the characteristics of separation and identification of strains, ability of degrading alcohol under the treatment of alcohol with different concentrations, anti-alcohol effect of strains on acute alcoholism mice in animal experiments, and the like, and the specific contents are as follows.
Example 1 isolation and identification of lactic acid bacteria
The following experiments were all run under sterile conditions.
1. Enrichment of strains
Weighing 25g of fermented grains in the process of brewing white spirit, adding 225mL of sterile physiological saline, uniformly mixing, and diluting the obtained bacterial liquid by 10 3 ～10 5 100 mu L of the obtained product is coated on an MRS plate after doubling, and the product is subjected to inversion culture for 24 hours at 37 ℃ to observe the growth condition of colonies.
The preparation method of the MRS solid culture medium comprises the following steps: 10g of peptone, 5g of beef extract powder, 1mL of tween 80, 2g of dipotassium hydrogen phosphate, 4g of yeast extract powder, 0.2g of magnesium sulfate, 2g of tri-ammonium 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 strains
And (3) picking the bacterial colony obtained in the step (1), carrying out microscopic examination by using a gram staining method, observing the morphological characteristics of the bacterial strain, and selecting gram-positive bacteria as target bacterial strains.
3. Purification of strains
And (3) picking the bacterial colony obtained in the step (2), scribing on an MRS plate, repeatedly purifying until other mixed bacteria are absent, and recording the states of different bacterial colonies.
4. Identification of strains
And extracting the genome of the lactobacillus strain by adopting a rapid bacterial genome DNA extraction kit, and carrying out PCR amplification by taking the genome as a template. And sequencing the amplified PCR products, splicing to obtain a DNA sequence, and comparing and analyzing the sequence homology by using a BLAST search system of NCBI. The known strain having the highest similarity is selected and analyzed for similarity. Phylogenetic trees were established using the Neighbor-Joining (NJ) method in MEGA 5 software.
The pure bacteria obtained in the step 3 are subjected to physiological and biochemical experimental study, and the strain has a certain alcohol degrading capability, is cultured on an MRS culture medium for 24 hours, and has white, opaque, protruding, moist, smooth and glossy colony, the colony diameter is 0.8-1.0 mm, the cell morphology is observed under an optical microscope, and the gram stain is G + The cells were in the form of small short rods (as shown in FIG. 1).
The results of homology comparison by BLAST software are shown in FIG. 2, and the results of combining colony morphological characteristics, cell morphological characteristics and 16S rDNA gene sequences are confirmed to be a new lactobacillus plantarum (Lactiplantibacillus plantarum) strain in lactobacillus, which has been preserved in China general microbiological culture Collection center (CGMCC) at 7 and 22 days 2022, with the preservation number of CGMCC No.25371, address: no. 1 and No. 3 of the north cinquefoil of the morning sun area of beijing city.
Example 2 alcohol degradation Capacity of Lactobacillus plantarum CGMCC No.25371 under different concentration alcohol treatments
Strains at the end of log growth were selected, and different amounts (4%, 6%,8%,10%, 12%) of alcohol were added in an inoculum size of 2% to MRS liquid medium, and alcohol treatment was performed in an incubator at 37℃for 12 hours, while a non-alcoholic MRS medium culture group was used as a negative control. After alcohol treatment, the residual quantity of the ethanol in the culture medium is measured by a potassium dichromate-sulfuric acid method, the concentration of the degraded ethanol is calculated, and the ethanol degradation capacity of each strain is analyzed.
The preparation method of the MRS liquid culture medium comprises the following steps: 10g of peptone, 5g of beef extract powder, 1mL of tween 80, 2g of dipotassium hydrogen phosphate, 4g of yeast extract powder, 0.2g of magnesium sulfate, 2g of tri-ammonium citrate, 20g of glucose, 0.05g of manganese sulfate, 5g of sodium acetate, 1L of distilled water, pH 6.2+/-0.2 and sterilizing at 121 ℃ for 20min for later use.
The alcohol degradation ability of the lactobacillus plantarum CGMCC No.25371 basically decreases with the increase of the alcohol concentration by carrying out alcohol treatment with different concentrations on the pure bacteria obtained in the embodiment 1, and the concentration (volume fraction) of the degradable alcohol is 2.27%, 0.68%, 0.70%, 0.10% and 0.33% in sequence under the alcohol treatment of 4%,6%,8%,10% and 12% (volume fraction), so that the lactobacillus plantarum CGMCC No.25371 has certain alcohol degradation ability, and particularly has higher alcohol degradation ability under the condition of low alcohol concentration (as shown in figure 3).
Example 3 anti-hangover effect of Lactobacillus plantarum CGMCC No.25371 on mice with acute alcoholism
1. Preparation of bacterial liquid
Selecting strain at the end of logarithmic growth, adding into MRS liquid culture medium with 2% inoculum size, culturing in 37 deg.C incubator for 12 hr, centrifuging for 10min 5000r/min, washing thallus twice with sterile physiological saline, and adjusting bacterial concentration to 10 10 CFU/mL, stored at 4deg.C for further use.
2. Experimental animal
Kunming male mice 6 weeks old. Feeding environment: the temperature of the animal raising room is kept between 22 and 24 ℃ and the relative humidity is 40 to 60 percent, the air is ventilated and changed regularly, and the natural light and dark period is 12 hours (the lamp is turned on 8:00 to 20:00). Constant temperature and humidity, standard feed and free drinking water. Adaptive feeding is carried out for 1 week.
3. Anti-drunk test
72 male mice were randomly assigned to 4 groups of 18, 4 groups each named: normal control group (NC), model group (M), positive control group (PC) and lactobacillus plantarum CGMCC No.25371 group (L30). The mice are fasted for 12 hours before the test, then the normal control group, the model group, the positive control group, the lactobacillus plantarum CGMCC No.25371 group are respectively filled with the gastric sterile normal saline, the anti-alcoholic drug (sea Wang Jinzun tablets) and the bacterial suspension according to the dosage of 5mL/kg, the 3 groups of test groups except the normal control group are required to be filled with the gastric sterile normal saline, the anti-alcoholic drug and the bacterial suspension for 1 hour, and then the gastric white wine (56% red star Erguotou) is filled according to the dosage of 13mL/kg, and the normal control group replaces the white wine with the sterile normal saline. The mice are used as the drunkenness index with the effects of losing the normal reflection, creeping instability, mopping the rear abdomen, mao Songsan and turning round, and the normal reflection recovery, free movement, flexibility, spirit and Mao Hua are used as the drunkenness index. The activity of mice in the gavage white spirit group was observed and the drunk number, death number, time to alcohol, time to disappearance of the specular reflection and recovery time of the specular reflection of the mice were recorded. Drunk latency = flip-flop disappearance time-time to alcohol; sleep time = return time to normal reflection-vanishing time to normal reflection; sobering time = righting recovery time-time to give wine.
4. Determination of the blood ethanol concentration of mice
Molding according to the above anti-drunk test, molding each group of mice, collecting blood of the eyeball at a time node of 2.5h, placing the collected blood at 37 ℃ for 1h, placing the collected blood at 4 ℃ for 1h, centrifuging the blood at 3000r/min for 10min, taking the upper serum, and transferring the serum to a 1.5mL EP tube. The blood ethanol concentration of the mice is measured by adopting a blood ethanol measuring kit.
5. Determination of mouse liver alcohol dehydrogenase and acetaldehyde dehydrogenase Activity
Mice were sacrificed after dislocation, liver tissue was isolated by laparotomy, 0.5g of liver right leaf tissue was cut, placed in 4.5mL of ice-pre-chilled saline, and homogenized thoroughly by a homogenizer to prepare a 10% liver tissue homogenate. The alcohol dehydrogenase test box and the acetaldehyde dehydrogenase test box are adopted to measure the activity of the alcohol dehydrogenase and the acetaldehyde dehydrogenase in the liver of the mice.
TABLE 1 Effect of Lactobacillus plantarum CGMCC No.25371 on drunk mice
As can be seen from Table 1, the study on the drunk effect of the lactobacillus plantarum CGMCC No.25371 on mice shows that the strain can reduce the drunk rate from 83.33% to 66.67%.
Table 2 effects of Lactobacillus plantarum CGMCC No.25371 on treatment of drunk mice
| M | PC | L30 | |
| Drunk latency (min) | 19±16 | 20±18 | 30±29 |
| Sleep time (min) | 283±42 | 178±70* | 145±84** |
| Sobering-up time (min) | 302±35 | 197±66* | 175±91** |
As can be seen from table 2, the study on the drunk treatment effect of lactobacillus plantarum CGMCC No.25371 on mice shows that the lactobacillus plantarum prolongs the drunk latency period from 19min to 30min, obviously shortens the sleep time from 283min to 145min, obviously shortens the sobering time from 302min to 175min, and has better sobering effect than that of a sobering-up medicine group.
TABLE 3 Effect of Lactobacillus plantarum CGMCC No.25371 on ethanol concentration in serum 2.5h after mouse alcohol consumption
As can be seen from Table 3, the measurement of the concentration of ethanol in serum of mice for 2.5h after drinking the wine by the lactobacillus plantarum CGMCC No.25371 shows that the ethanol content in the serum of the mice is reduced from 1.86mg/mL to 1.50mg/mL.
TABLE 4 Effect of Lactobacillus plantarum CGMCC No.25371 on alcohol dehydrogenase and acetaldehyde dehydrogenase Activity in liver 2.5h after mouse alcohol consumption
As can be seen from Table 4, the activity measurement of the alcohol dehydrogenase and the acetaldehyde dehydrogenase in the liver of the mice for 2.5 hours after drinking the wine by the lactobacillus plantarum CGMCC No.25371 shows that the activity of the alcohol dehydrogenase and the acetaldehyde dehydrogenase in the liver is improved by the lactobacillus plantarum, and the activity of the acetaldehyde dehydrogenase is obviously improved from 24.73U/mg to 34.21U/mg.
The pure bacteria obtained in example 1 were subjected to animal experiments to investigate the anti-hangover effect in mice with acute alcoholism. The strain has strong capability of dispelling the effects of alcohol, can reduce the rate of alcohol intoxication, obviously shorten the time of alcohol intoxication, reduce the content of ethanol in serum, improve the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in liver and has obvious effects of preventing intoxication, dispelling the effects of alcohol and promoting sobering after being taken in the first hour of drinking high-concentration white spirit.
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.
Claims (4)
1. Lactobacillus plantarum strain with anti-alcohol and sobering-up capabilitiesLactiplantibacillus plantarum) The method is characterized in that: the name of the lactobacillus plantarum is: LTJ30, class name: lactobacillus plantarum, accession number: CGMCC No.25371, preservation date: 2022, 7, 22, deposit unit: china general microbiological culture Collection center, north Chen Xi Lu No. 1, 3, the Korean region of Beijing, and the China general microbiological culture Collection center.
2. Use of lactobacillus plantarum according to claim 1 for anti-alcohol not aimed at diagnosis and treatment of diseases.
3. Use of lactobacillus plantarum according to claim 1 for the preparation of functional food products.
4. Use of lactobacillus plantarum according to claim 1 for the preparation of an anti-hangover medicament.
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