CN115886073A - Fermented milk - Google Patents
Fermented milk Download PDFInfo
- Publication number
- CN115886073A CN115886073A CN202211535127.4A CN202211535127A CN115886073A CN 115886073 A CN115886073 A CN 115886073A CN 202211535127 A CN202211535127 A CN 202211535127A CN 115886073 A CN115886073 A CN 115886073A
- Authority
- CN
- China
- Prior art keywords
- oligosaccharide
- fermented milk
- lactobacillus
- cfu
- milk
- 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
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention provides fermented milk, which is prepared from raw milk, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide, xylo-oligosaccharide, composite fermentation strain and lactoferrin; the composite fermentation strain comprises: lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis and Bifidobacterium longum. The invention also provides a preparation method of the fermented milk. The fermented milk provided by the invention has the effects of regulating the immunity of an organism by improving the intestinal flora, regulating the host immune response and inhibiting inflammation and exerting the lung-intestinal axis anti-influenza virus mechanism mediated by the intestinal flora, so that a certain prevention effect on influenza is achieved, and meanwhile, no medicine component is added in the production process, so that the sour and sweet taste and the smooth and fine mouthfeel of the fermented milk are retained.
Description
Cross-referencing
The present application claims priority from the patent application with application number 202210339267.8 entitled "a fermented milk" filed on 04/01/2022, the entire contents of which are incorporated herein by reference.
Background
Influenza virus has been the most major respiratory infectious disease before epidemic situations, causing a global pandemic many times, and causing a heavy public health burden. Although effective against influenza, there are already vaccines and therapeutic drugs available. However, because of the strong variability of influenza viruses, with the continuous emergence of drug-resistant strains of influenza, it is impossible to reduce influenza epidemics by taking drugs prophylactically on a large scale.
The research on the anti-influenza of the probiotics is recently reported that the probiotics in the intestinal tract improve the micro-ecological balance of the intestinal tract by regulating the immune response of the organism and play a role in resisting influenza viruses, and the probiotics do not need to be adjusted and changed every year like influenza vaccines. Meanwhile, the anti-influenza tea can be added into dairy products and taken for a long time, and a long-acting anti-influenza mechanism like a vaccine is exerted. Therefore, the composition can be used as an effective auxiliary prevention and treatment measure besides the current vaccine and medicine.
There are more and more probiotics that have been approved for addition to fermented dairy products, and there are also a number of documents that combine probiotics with prebiotics to improve the gut flora composition and the health of the gut and immune system, since prebiotics can increase the survival rate of probiotics and their ability to colonize the microbiome.
Lactoferrin is a core immune protein in breast milk, an important component of the non-specific immune system. In the past, the nutritional liquid is widely applied to infant nutrition or is added into products such as adult milk powder and the like.
Therefore, the invention is provided.
Disclosure of Invention
The purpose of the present invention is to provide fermented milk that has a certain effect of preventing influenza by regulating the action of body immunity.
Firstly, the invention provides fermented milk, wherein the raw materials of the fermented milk comprise raw milk, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide, xylo-oligosaccharide, composite fermentation strain and lactoferrin;
the composite fermentation strain comprises: lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis and Bifidobacterium longum.
Preferably or optionally, the fermented milk comprises the following raw materials in parts by weight: 90-97 parts of raw milk, 1-5 parts of inulin, 1-5 parts of fructo-oligosaccharide, 0.1-2 parts of galacto-oligosaccharide, 0.1-2 parts of polydextrose, 0.1-2 parts of isomalto-oligosaccharide and 0.1-0.6 part of xylo-oligosaccharide, wherein the addition amount of the lactoferrin is as follows: 3-15mg/100g raw milk.
Preferably or optionally, the addition amount of the composite fermentation strain per 100g of raw milk comprises: lactobacillus gasseri 0.7X 10 8 -5×10 8 CFU, streptococcus thermophilus 0.1X 10 10 -9×10 10 CFU, bulgaria milk rod 0.1 × 10 10 -9×10 10 CFU, lactobacillus acidophilus 0.5 × 10 8 -7×10 8 CFU, lactobacillus plantarum 0.5X 10 8 -7×10 8 CFU, lactobacillus paracasei 0.1 × 10 7 -9×10 7 CFU, bifidobacterium breve 1X 10 6 -5×10 6 CFU, bifidobacterium lactis 1X 10 6 -5×10 6 CFU, bifidobacterium longum 0.5X 10 6 -5×10 6 CFU。
Preferably or alternatively, the lactobacillus gasseri has a preservation number of CGMCC No.19749.
Preferably or optionally, the lactobacillus acidophilus has a preservation number of CGMCC No.1084.
Preferably or optionally, the bifidobacterium longum has a preservation number of CGMCC No.1085.
In another aspect, the invention provides a method for preparing the fermented milk, which comprises the following steps:
(1) Cleaning raw milk;
(2) Adding lactoferrin, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide and xylo-oligosaccharide into the filtered raw milk, and mixing to obtain a mixed raw material;
(3) Preheating, homogenizing, sterilizing and cooling the mixed raw materials obtained in the step (2);
(4) Inoculating the treated mixed raw material obtained in the step (3) with a composite fermentation strain, and fermenting;
(5) And cooling and filling the fermented material to obtain the fermented milk product.
Preferably or alternatively, the preheating temperature in step (3) is 63 ± 2 ℃.
Preferably or alternatively, the homogenization pressure in step (3) is between 100 and 200bar.
Preferably or alternatively, the temperature for sterilization in the step (3) is 95 +/-1 ℃, the sterilization time is 5min, and the target temperature for cooling is 45 +/-2 ℃.
Preferably or alternatively, the temperature of the fermentation in step (4) is 41 ± 3 ℃ and the pH at the end of the fermentation is < 4.60.
Advantageous effects
The fermented milk provided by the invention improves functional components and fermentation strains, regulates host immune response and inhibits inflammation in a way of improving intestinal flora, exerts a mechanism of resisting influenza virus by lung-intestinal axis mediated by the intestinal flora, and realizes the function of regulating organism immunity, thereby having a certain prevention effect on influenza, and meanwhile, no medicine components are added in the production process, so that the sour and sweet taste and smooth and fine mouthfeel of the fermented milk are kept.
Drawings
FIG. 1 is a graph showing the results of lung index of mice of each experimental group in effect example 1;
FIG. 2 is a graph comparing the sloughing of mice in the fermented milk group and the model group in effect example 1;
FIG. 3 is a graph showing a comparison of lung tissues of the fermented milk group, the model group and the blank group of mice in effect example 1;
FIG. 4 is a graph showing a comparison of the weights and colon lengths of the fermented milk group and the model group in effect example 1;
FIG. 5 is a graph showing the results of the experiment in effect example 2;
fig. 6 is a graph showing the results of the experiment in effect example 3.
Detailed Description
In order to facilitate understanding of the present invention, the present invention will be described more fully and in detail with reference to the accompanying drawings and preferred experimental examples, but the scope of the present invention is not limited to the following specific examples.
Unless otherwise defined, all terms of art used hereinafter have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention.
Unless otherwise specifically indicated, various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or can be prepared by existing methods.
Example 1
The embodiment of the invention provides fermented milk and a preparation method thereof.
The fermented milk comprises the following raw materials in parts by weight: 94 parts of raw milk, 3 parts of inulin, 3 parts of fructo-oligosaccharide, 1 part of galacto-oligosaccharide, 1 part of polydextrose, 1 part of isomalto-oligosaccharide, 0.4 part of xylo-oligosaccharide, lactoferrin and composite fermentation strain.
Wherein the addition amount of the lactoferrin is 9mg/100g raw milk;
the composite fermentation strain comprises Lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis and Bifidobacterium longum. The addition amount of each strain in the composite fermentation strain is 3 multiplied by 10 of the lactobacillus gasseri per 100g of raw milk 8 CFU, streptococcus thermophilus 4X 10 10 CFU, lactobacillus bulgaricus 4 × 10 10 CFU, lactobacillus acidophilus 4X 10 8 CFU, lactobacillus plantarum 4X 10 8 CFU, lactobacillus paracasei 5X 10 7 CFU, bifidobacterium breve 3X 10 6 CFU, bifidobacterium lactis 3X 10 6 CFU, bifidobacterium longum 3X 10 6 CFU。
Wherein the streptococcus thermophilus, the lactobacillus bulgaricus, the lactobacillus paracasei, the bifidobacterium breve and the bifidobacterium lactis in the composite fermentation strain are all commercial products. The preservation number of the used lactobacillus gasseri is CGMCC No.19749, the preservation number of the lactobacillus acidophilus is CGMCC No.1084, and the preservation number of the bifidobacterium longum is CGMCC No.1085.
The fermented milk in this example was prepared as follows:
taking raw milk as raw milk, adding lactoferrin, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide and xylo-oligosaccharide into the raw milk according to the above proportion after cleaning the milk, and uniformly stirring to obtain a mixed raw material;
preheating the mixed raw materials to 63 +/-2 ℃, homogenizing under 150bar, heating to 95 +/-1 ℃ after homogenizing, sterilizing for 5min, cooling to 45 +/-2 ℃ after sterilizing, inoculating fermentation strains according to the dosage after cooling, fermenting at the fermentation temperature of 41 +/-3 ℃ until the pH value is less than 4.60, cooling, filling, and refrigerating to obtain the fermented milk product.
Example 2
The embodiment of the invention provides fermented milk and a preparation method thereof.
The fermented milk comprises the following raw materials in parts by weight: 90 parts of raw milk, 5 parts of inulin, 5 parts of fructo-oligosaccharide, 2 parts of galacto-oligosaccharide, 2 parts of polydextrose, 2 parts of isomalto-oligosaccharide, 0.6 part of xylo-oligosaccharide, lactoferrin and composite fermentation strain.
Wherein the addition amount of the lactoferrin is 15mg/100g raw milk;
the composite fermentation strain comprises Lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis, and Bifidobacterium longumAnd (5) bacteria. The addition amount of each strain in the composite fermentation strain is 5 multiplied by 10 of the lactobacillus gasseri per 100g of raw milk 8 CFU, streptococcus thermophilus 9X 10 10 CFU, lactobacillus bulgaricus 9X 10 10 CFU, lactobacillus acidophilus 7X 10 8 CFU, lactobacillus plantarum 7X 10 8 CFU, lactobacillus paracasei 9X 10 7 CFU, bifidobacterium breve 5X 10 6 CFU, bifidobacterium lactis 5X 10 6 CFU, bifidobacterium longum 5X 10 6 CFU。
Wherein the streptococcus thermophilus, the lactobacillus bulgaricus, the lactobacillus paracasei, the bifidobacterium breve and the bifidobacterium lactis in the composite fermentation strain are all commercial products. The preservation number of the used lactobacillus gasseri is CGMCC No.19749, the preservation number of the lactobacillus acidophilus is CGMCC No.1084, and the preservation number of the bifidobacterium longum is CGMCC No.1085.
The fermented milk in this example was prepared as follows:
taking raw milk as raw milk, adding lactoferrin, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide and xylo-oligosaccharide into the raw milk according to the above proportion after cleaning the milk, and uniformly stirring to obtain a mixed raw material;
preheating the mixed raw materials to 63 +/-2 ℃, homogenizing under 200bar, heating to 95 +/-1 ℃ after homogenizing, sterilizing for 5min, cooling to 45 +/-2 ℃ after sterilizing, inoculating fermentation strains according to the dosage after cooling, fermenting at the fermentation temperature of 41 +/-3 ℃ until the pH is less than 4.60, cooling, filling, and refrigerating to obtain the fermented milk product.
Example 3
The embodiment of the invention provides fermented milk and a preparation method thereof.
The fermented milk comprises the following raw materials in parts by weight: 97 parts of raw milk, 1 part of inulin, 1 part of fructo-oligosaccharide, 0.1 part of galacto-oligosaccharide, 0.1 part of polydextrose, 0.1 part of isomalto-oligosaccharide, 0.1 part of xylo-oligosaccharide, lactoferrin and composite fermentation strain.
Wherein the addition amount of lactoferrin is 3mg/100g raw milk;
the composite fermentation strain comprises Lactobacillus gasseri, streptococcus thermophilus and BulgariaLactobacillus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis and bifidobacterium longum. The addition amount of each strain in the composite fermentation strain is 0.7 multiplied by 10 for the lactobacillus gasseri per 100g of raw milk 8 CFU, streptococcus thermophilus 0.1X 10 10 CFU, lactobacillus bulgaricus 0.1 × 10 10 CFU, lactobacillus acidophilus 0.5 × 10 8 CFU, lactobacillus plantarum 0.5X 10 8 CFU, lactobacillus paracasei 0.1 × 10 7 CFU, bifidobacterium breve 1X 10 6 CFU, bifidobacterium lactis 1X 10 6 CFU, bifidobacterium longum 0.5X 10 6 CFU。
Wherein the streptococcus thermophilus, the lactobacillus bulgaricus, the lactobacillus paracasei, the bifidobacterium breve and the bifidobacterium lactis in the composite fermentation strain are all commercial products. The preservation number of the used lactobacillus gasseri is CGMCC No.19749, the preservation number of the lactobacillus acidophilus is CGMCC No.1084, and the preservation number of the bifidobacterium longum is CGMCC No.1085.
The fermented milk in this example was prepared as follows:
taking raw milk as raw milk, adding lactoferrin, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide and xylo-oligosaccharide into the raw milk according to the above proportion after cleaning the milk, and uniformly stirring to obtain a mixed raw material;
preheating the mixed raw materials to 63 +/-2 ℃, homogenizing under 100bar, heating to 95 +/-1 ℃ after homogenizing, sterilizing for 5min, cooling to 45 +/-2 ℃ after sterilizing, inoculating fermentation strains according to the dosage after cooling, fermenting at the fermentation temperature of 41 +/-3 ℃ until the pH is less than 4.60, cooling, filling, and refrigerating to obtain the fermented milk product.
Example 4
The embodiment of the invention provides fermented milk and a preparation method thereof.
The fermented milk comprises the following raw materials in parts by weight: 95 parts of raw milk, 4 parts of inulin, 45 parts of fructo-oligosaccharide, 0.8 part of galacto-oligosaccharide, 0.8 part of polydextrose, 0.8 part of isomalto-oligosaccharide, 0.4 part of xylo-oligosaccharide, lactoferrin and composite fermentation strain.
Wherein the addition amount of the lactoferrin is 10mg/100g raw milk;
the composite fermentation strain comprises Lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis and Bifidobacterium longum. And the addition amount of each strain in the composite fermentation strain is 2 multiplied by 10 of the lactobacillus gasseri per 100g of raw milk 8 CFU, streptococcus thermophilus 3X 10 10 CFU, lactobacillus bulgaricus 3X 10 10 CFU, lactobacillus acidophilus 5X 10 8 CFU, lactobacillus plantarum 2X 10 8 CFU, lactobacillus paracasei 6X 10 7 CFU, bifidobacterium breve 2X 10 6 CFU, bifidobacterium lactis 2X 10 6 CFU, bifidobacterium longum 2X 10 6 CFU。
Wherein the streptococcus thermophilus, the lactobacillus bulgaricus, the lactobacillus paracasei, the bifidobacterium breve and the bifidobacterium lactis in the composite fermentation strain are all commercial products. The preservation number of the used lactobacillus gasseri is CGMCC No.19749, the preservation number of the lactobacillus acidophilus is CGMCC No.1084, and the preservation number of the bifidobacterium longum is CGMCC No.1085.
The fermented milk in this example was prepared as follows:
taking raw milk as raw milk, adding lactoferrin, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide and xylo-oligosaccharide into the raw milk according to the above proportion after cleaning the milk, and uniformly stirring to obtain a mixed raw material;
preheating the mixed raw materials to 63 +/-2 ℃, homogenizing under 150bar, heating to 95 +/-1 ℃ after homogenizing, sterilizing for 5min, cooling to 45 +/-2 ℃ after sterilizing, inoculating fermentation strains according to the dosage after cooling, fermenting at the fermentation temperature of 41 +/-3 ℃ until the pH is less than 4.60, cooling, filling, and refrigerating to obtain the fermented milk product.
Effect example 1
12 SPF-grade female BALB/C mice with the weight of 15-17g were purchased from Beijing Wittingle laboratory technologies, inc. The groups were randomly divided into 3 groups, a blank group, a model group and a fermented milk group, and each group had 4 mice. Wherein the blank group is normal diet mice without any intervention measures; the model group was an influenza a virus infected mouse model and 7 days of PBS gastric lavage of mice were administered starting on the first day post infection; the fermented milk group was an influenza a virus infected mouse model, and 7 days of the fermented milk gastrolavage treated mice prepared in example 1 of the present invention were administered starting on the first day after infection; the mice in the model group and the mice in the fermented milk group all feed normally except for gavage.
The molding method of the influenza A virus infected mouse model comprises the following steps:
mice were acclimatized for 7 days and then anesthetized with 3% chloral hydrate. The virus concentration after anesthesia is 2X 10 6 PFU/mL of a dilution of influenza A virus A/Puerto Rico/8/34 mouse lung adapted strain (abbreviated as PR 8) infected mice nasally.
The physiological status of each group of mice during the course of the experiment was observed and recorded. Collecting eyeball blood on the seventh intragastric administration day of the model group and the fermented milk group, centrifuging, collecting upper layer serum, and freezing and storing in a refrigerator at-80 deg.C; dissecting the mouse, taking colon to measure the length, taking lung tissue, weighing and storing.
In the above experiment, as shown in fig. 2, the mice in the fermented milk group were slightly faster in respiratory rate than the mice in the model group, and also were significantly better in mental state and sloughing compared to the mice in the model group.
As shown in FIG. 3, the dark red lung tissue area of the mice in the fermented milk group was smaller than that in the model group, the increase in lung weight was also smaller than that in the model group, and the increase in lung weight was similar to that in the blank group.
The lung index, which is the percentage of lung weight in total, is an important and more intuitive indicator of the severity of inflammatory lesions in the lungs. The mean lung index of each experimental group of mice in this effect example is shown in fig. 1.
As can be seen from FIG. 1, the pulmonary index of the model group is 2.01 + -0.07, which basically reaches the severe pneumonia degree; the lung index (P < 0.01) of the fermented milk group was significantly lower than that of the model group.
FIG. 4 is a bar graph comparing the mean body weight and mean colon length of mice in the model combined fermented milk group. As can be seen from FIG. 4, the mean value of the body weight of the model group is 12.80 + -0.71 g, and the mean value of the colon length is 7.80 + -0.22 cm; the mean values of the weights of the fermented milk groups were 13.21. + -. 0.26g and the mean value of the colon lengths was 8.11. + -. 0.16cm, so it can be seen from the above results that the fermented milk provided in example 1 has significant effects of promoting the growth and development of mice and relieving intestinal injury.
The results of the effect example show that the fermented milk provided in example 1 can improve the general activity state of mice infected with influenza virus PR8, including respiratory rate, mental state, shrugging hair, and the like, improve lung tissue inflammation, reduce lung index, and promote the growth and development of mice and alleviate intestinal tract injury. It is demonstrated that the fermented milk provided in example 1 can exert the anti-influenza virus mechanism of pulmonary-intestinal axis mediated by intestinal flora by improving intestinal flora, modulating host immune response and suppressing inflammation.
Therefore, it can be deduced that the fermented milk product provided by the invention has certain prevention and protection effects on influenza.
Effect example 2
50 SPF-grade female BALB/C mice with the weight of 13-15g are purchased from Beijing Wittingle experiment technology GmbH. The mice were randomly divided into 5 groups, namely a blank group, a model group, a positive control drug group, a background yogurt group and a fermented milk group, and each group contained 10 mice.
Wherein the blank group is normal diet mice without any intervention measures; the model group was an influenza a virus infected mouse model, and mice were gavaged with PBS for 7 days starting on the first day after infection; the fermented milk group was an influenza a virus infected mouse model, and 7 days of the fermented milk gastrolavage treated mice prepared in example 1 of the present invention were administered starting on the first day after infection; the background yoghourt group is an influenza A virus infected mouse model, and 7 days of background yoghourt are fed to the mice subjected to intragastric administration on the first day after infection; the positive drug control group is an influenza A virus infected mouse model, and the mice treated by intragastric administration of the Daphne solution with the concentration of 15mg/kg are administered for 7 days from the first day after infection; the mice in the model group, the fermented milk group, the background yogurt group and the positive control drug group all feed normally except for gavage.
The background yoghourt used by the background yoghourt group for intragastric administration is prepared by the following method:
taking raw milk as raw milk, adding aspartame into the raw milk after the milk is cleaned, wherein the addition amount of the aspartame is 0.1-0.5g per kg of the raw milk, and uniformly stirring to obtain a mixed raw material; preheating the mixed raw materials to 63 + -2 deg.C, homogenizing under 200bar, heating to 95 + -1 deg.C after homogenizing, sterilizing for 5min, cooling to 45 + -2 deg.C after sterilizing, and inoculating fermentation strain such as Streptococcus thermophilus and Lactobacillus bulgaricus, wherein the addition amount of Streptococcus thermophilus is 4 × 10 per 100g of raw milk 10 The addition amount of CFU and Lactobacillus bulgaricus is 4 × 10 10 CFU; fermenting at 41 + -3 deg.C until pH is less than 4.60, cooling, bottling, and refrigerating.
The modeling method of the influenza a virus infected mouse model used in this example:
mice were acclimatized for 7 days and then anesthetized with 3% chloral hydrate. The virus concentration after anesthesia is 2X 10 3 PFU/mL of a dilution of influenza A virus A/Puerto Rico/8/34 mouse lung adapted strain (abbreviated as PR 8) infected mice nasally.
The mice were observed for activity and survival.
As shown in fig. 5, after 14 consecutive days, the blank group survived, the model group died completely on day 11 (survival rate of 0%), the drug tamiflu group (positive control group) survived 6 animals (survival rate of 60%), the background yogurt group survived 1 animal (survival rate of 10%), the yogurt group survived 2 animals (survival rate of 20%), and the survival time of the mice was also prolonged. Compared with the background yogurt and the model group (the average survival time is 8 days), the yogurt group (the average survival time is 10 days) has statistical difference, which shows that the fermented milk added with the combination of the compound fermentation strain, the lactoferrin and the prebiotics can obviously improve the effect of influenza virus and reduce the death rate caused by the virus.
Effect example 3
70 SPF female BALB/C mice were purchased from Beijing Wintorlington Chinesemet laboratories, inc., weighing 13-15 g. Randomly divided into blank group, model group, prevention group, treatment group, background yogurt group, one whole course group, and two whole courses group of 7 groups, each group containing 10 mice.
Wherein the blank group is normal diet mice without any intervention;
the model group was an influenza a virus infected mouse model, and mice were gavaged with PBS for 7 days starting on the first day after infection;
the prevention group is an influenza A virus infected mouse model, and the mice subjected to the intragastric administration by using the fermented milk prepared in the embodiment 1 of the invention 7 days before infection stop the intragastric administration after infection;
the treatment group was an influenza a virus infected mouse model, and 7 days of fermented milk lavage treated mice prepared in example 1 of the present invention were administered starting on the first day after infection;
the background yoghourt group is an influenza A virus infected mouse model, and 7 days of background yoghourt are fed to the mice subjected to intragastric administration on the first day after infection;
background yogurt the background yogurt used in the intragastric administration of the background yogurt group was identical to the background yogurt used in effect example 2.
One set of whole fermented milk is an influenza A virus infected mouse model, and the fermented milk prepared in the embodiment 1 of the invention is used for gastric lavage once a day;
two groups of fermented milk-the whole course is an influenza A virus infected mouse model, and the fermented milk prepared in the embodiment 1 of the invention is used for gastric lavage twice every day;
the mice in the model group, the prevention group, the treatment group, the background yoghourt group, the whole course group and the whole course group are normally fed except for gavage.
The modeling method of the influenza a virus infected mouse model used in this example:
mice were acclimatized for 7 days and then anesthetized with 3% chloral hydrate. The virus concentration after anesthesia is 2X 10 3 PFU/mL of a dilution of influenza A virus A/Puerto Rico/8/34 mouse lung adapted strain (abbreviated as PR 8) infected mice nasally.
The mice were observed for viral load and cytokines IL-1beta, IL-6 (ELISA assay).
As shown in fig. 6, after 14 days of continuous observation, compared with the model group, the viral load of the probiotic-compounded fermented milk fed through the whole-course group (once a day) and the whole-course group (twice a day) is significantly reduced, and the rest is not significantly different. Compared with the model group, the IL-1beta and IL-6 inflammatory factors are obviously reduced in the two groups which are fed with the compound probiotic fermented milk for 14 days. The intervention of the composite probiotic fermented milk can reduce the virus load, reduce the expression of inflammatory factors and show a certain anti-influenza effect.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (11)
1. The fermented milk is characterized in that raw milk, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide, xylo-oligosaccharide, composite fermentation strain and lactoferrin are used as raw materials;
the composite fermentation strain comprises: lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, bifidobacterium breve, bifidobacterium lactis and Bifidobacterium longum.
2. Fermented milk according to claim 1, characterized in that the raw materials of the fermented milk comprise, in parts by weight: 90-97 parts of raw milk, 1-5 parts of inulin, 1-5 parts of fructo-oligosaccharide, 0.1-2 parts of galacto-oligosaccharide, 0.1-2 parts of polydextrose, 0.1-2 parts of isomalto-oligosaccharide and 0.1-0.6 part of xylo-oligosaccharide, wherein the addition amount of the lactoferrin is as follows:
3-15mg/100g raw milk.
3. Fermented milk according to claim 1, wherein the complex fermentation broth is added in an amount per 100g of raw milk comprising: grignard breast rod0.7X 10 of bacterium 8 -5×10 8 CFU, streptococcus thermophilus 0.1X 10 10 -9×10 10 CFU, lactobacillus bulgaricus 0.1 × 10 10 -9×10 10 CFU, lactobacillus acidophilus 0.5 × 10 8 -7×10 8 CFU, lactobacillus plantarum 0.5X 10 8 -7×10 8 CFU, lactobacillus paracasei 0.1 × 10 7 -9×10 7 CFU, bifidobacterium breve 1X 10 6 -5×10 6 CFU, bifidobacterium lactis 1X 10 6 -5×10 6 CFU, bifidobacterium longum 0.5X 10 6 -5×10 6 CFU。
4. Fermented milk according to claim 1, characterized in that the lactobacillus gasseri has a accession number CGMCC No.19749.
5. Fermented milk according to claim 1, characterized in that the lactobacillus acidophilus has a deposit number of CGMCC No.1084.
6. Fermented milk according to claim 1, characterized in that the bifidobacterium longum has a deposit number of CGMCC No.1085.
7. A method for producing fermented milk according to any one of claims 1 to 6, characterized in that the following steps are carried out in sequence:
(1) Cleaning raw milk;
(2) Adding lactoferrin, inulin, fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, isomalto-oligosaccharide and xylo-oligosaccharide into the filtered raw milk, and mixing to obtain a mixed raw material;
(3) Preheating, homogenizing, sterilizing and cooling the mixed raw materials obtained in the step (2);
(4) Inoculating the treated mixed raw material obtained in the step (3) with a composite fermentation strain, and fermenting;
(5) And cooling and filling the fermented material to obtain the fermented milk product.
8. A method for producing fermented milk according to claim 7, wherein the temperature of the preheating in step (3) is 63 ± 2 ℃.
9. A method for producing fermented milk according to claim 7, wherein the homogenization pressure in step (3) is 100 to 200bar.
10. A method of producing fermented milk according to claim 7, wherein the temperature for sterilization in step (3) is 95 ± 1 ℃, the sterilization time is 5min, and the target temperature for cooling is 45 ± 2 ℃.
11. The method for producing fermented milk according to claim 7, wherein the temperature of the fermentation in step (4) is 41 ± 3 ℃, and the pH at the end of the fermentation is < 4.60.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210339267 | 2022-04-01 | ||
| CN2022103392678 | 2022-04-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115886073A true CN115886073A (en) | 2023-04-04 |
Family
ID=86487874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211535127.4A Pending CN115886073A (en) | 2022-04-01 | 2022-12-02 | Fermented milk |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN115886073A (en) |
| WO (1) | WO2023185338A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503990A (en) * | 2012-06-20 | 2014-01-15 | 内蒙古伊利实业集团股份有限公司 | Brown lactic acid bacteria beverage having immune regulation and intestinal regulation effects and its preparation method |
| CN112753775A (en) * | 2021-01-27 | 2021-05-07 | 培臻生物科技(上海)有限公司 | Anti-inflammation milk powder and preparation method thereof |
| CN113632841A (en) * | 2021-10-14 | 2021-11-12 | 北京三元食品股份有限公司 | Compound yogurt with constipation improving effect, and preparation method and application thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2658389A1 (en) * | 2010-12-29 | 2013-11-06 | MJN U.S. Holdings LLC | Use of nutritional compositions including lactoferrin in supporting resistance to diseases and conditions |
| CN117942405A (en) * | 2016-02-25 | 2024-04-30 | 应用生物实验室公司 | Compositions and methods for protecting airborne pathogens and irritants |
| TW202015712A (en) * | 2018-07-03 | 2020-05-01 | 學校法人北里研究所 | Anti-influenza virus agent for suppressing aggravation of influenza |
-
2022
- 2022-12-02 CN CN202211535127.4A patent/CN115886073A/en active Pending
-
2023
- 2023-02-24 WO PCT/CN2023/078192 patent/WO2023185338A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503990A (en) * | 2012-06-20 | 2014-01-15 | 内蒙古伊利实业集团股份有限公司 | Brown lactic acid bacteria beverage having immune regulation and intestinal regulation effects and its preparation method |
| CN112753775A (en) * | 2021-01-27 | 2021-05-07 | 培臻生物科技(上海)有限公司 | Anti-inflammation milk powder and preparation method thereof |
| CN113632841A (en) * | 2021-10-14 | 2021-11-12 | 北京三元食品股份有限公司 | Compound yogurt with constipation improving effect, and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 潘道东: "功能性食品添加剂", 中国轻工业出版社, pages: 225 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023185338A1 (en) | 2023-10-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2498605C2 (en) | Nutritional composition for babies born by cesarean section | |
| US20190269741A1 (en) | Method of Treatment | |
| TWI574633B (en) | Compositions comprising probiotic and prebiotic components and mineral salts, with lactoferrin | |
| JP2010522552A5 (en) | ||
| KR102442995B1 (en) | Immunomodulatory composition comprising bifidobacteria | |
| EP3166619B1 (en) | Use of lactobacillus paracasei for promoting recovery of the intestinal microbiota diversity after dysbiosis | |
| JP5951087B2 (en) | Influenza preventive composition | |
| KR102606952B1 (en) | Method of Lactobacillus Plantarum TWK10 composition for improving inflammation or reducing body fat after exercise | |
| JP2024091698A (en) | Anti-stress composition | |
| CN115886073A (en) | Fermented milk | |
| JP5612870B2 (en) | Composition having pressure ulcer improving action | |
| TW201216866A (en) | Intestine immunomodulator | |
| KR101753164B1 (en) | Production method of fermentation product for increase immunity and influeza virus cold prevention | |
| CN110839693B (en) | Application of parabacteroides gibsonii in preventing or treating obesity or related diseases | |
| KR101853493B1 (en) | Fermented compositions increase immunity and influenza virus cold prevention | |
| CN113164772A (en) | Composition for inhibiting norovirus infection | |
| TWI824127B (en) | Use of Lactobacillus plantarum TWK10 in preparing pharmaceutical compositions for reducing body fat | |
| TWI705817B (en) | Use of Lactobacillus embryo TWC10 for preparing anti-inflammatory pharmaceutical composition after exercise | |
| WO2023120547A1 (en) | Composition for preventing secondary sexually transmitted diseases or reducing the risk of developing same | |
| WO2005034971A2 (en) | Antiviral agent | |
| TW201119661A (en) | Therapectic agent for influenza virus infection | |
| WO2023176952A1 (en) | Composition for controlling proliferation of bacterium in intestine, and use thereof | |
| Lehtoranta et al. | Probiotic Lactobacillus Rhamnosus GG and respiratory illness in children | |
| JP2012136450A (en) | Composition for preventing infection with influenza virus | |
| Awad et al. | Effect of Live Probiotics on Fecal Secretory Immunoglobulin A in Preterm Neonates |
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 | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 40086155 Country of ref document: HK |