CN116114763A - 乳酸片球菌郫酿r036作为解酒剂的应用 - Google Patents
乳酸片球菌郫酿r036作为解酒剂的应用 Download PDFInfo
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Abstract
本发明属于微生物技术领域,具体涉及乳酸片球菌郫酿R036作为解酒剂的应用,所述乳酸片球菌郫酿R036于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏号为GDMCCNO:60617。通过将乳酸片球菌郫酿R036作为解酒剂的原料,食用解酒剂可减轻饮酒对肠胃造成的损伤,同时减少酒臭味的产生。
Description
技术领域
本发明属于微生物技术领域,具体涉及乳酸片球菌郫酿R036作为解酒剂的应用。
背景技术
我国酒精消费群体与日俱增,解酒产品也成了日常需求,目前,市面上出现的解酒产品多是以化学药品、中医药品为主,在解酒的同时,也加剧了肝脏的损伤。
很多人饮酒后在口腔、胃里、身体上都会有一股难言的酒臭味,究其原因,由于喝酒时,酒液与牙齿上的牙垢接触,或流入消化道,经过一段时间混合食物发酵,口腔、胃里便产生了经久不散的酒臭味,并且随着长期饮酒对肠胃的损伤,消化系统疾病的增重,这种酒臭味只会越来越明显。
现有的解酒产品多是解酒护肝作用,对酒臭味消除作用不明显,为了消除这种酒臭味,常采用的方法多为及时打理个人卫生,或使用漱口水清洗口腔,但由于酒臭味多来源于肠胃中,导致酒臭味难以有效清除。
发明内容
本发明的目的在于克服现有技术的不足,提供一种乳酸片球菌郫酿R036作为解酒剂的应用,通过将乳酸片球菌郫酿R036作为解酒剂的原料,食用解酒剂可减轻饮酒对肠胃造成的损伤,同时减少酒臭味的产生。
本发明的目的是通过以下技术方案来实现的:乳酸片球菌郫酿PediococcusAcidilactici R036作为解酒剂的应用,所述乳酸片球菌郫酿R036于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏号为GDMCCNO:60617。
乳酸片球菌郫酿R036能在4℃-50℃条件下生长良好,高温更利于其生长,在到37℃-45℃生长速度最快;在pH为3.5~6的酸性条件下均能生长。
进一步的,解酒剂的类型为饮料、酒、咀嚼片、奶制品中的一种。
进一步的,所述咀嚼片的制作方法为:
S1、按重量份制备以下原料:姜黄粉15-25份、脱脂奶粉35-45份、蜂蜜5-15份、柠檬酸0.2-0.3份、阿斯帕坦0.05-1份、低取代淀粉8-10份、滑石粉1.5-2份、乳酸片球菌郫酿R036菌剂10-15份;
S2、混合步骤S1中的所有原料,加入30%乙醇溶液制粒,再加入滑石粉进行压片。
进一步的,所述咀嚼片的食用方法为饭后食用,饭前食用时胃内的pH低,影响乳酸片球菌的活性。
进一步的,所述饮料的制作方法为:
1)、按重量份制备以下原料:姜黄粉15-25份、蜂蜜5-15份、柠檬酸0.2-0.3份、阿斯帕坦0.5-1份、乳酸片球菌郫酿R036菌剂10-15份;
2)、混合步骤1)中的所有原料,加温水充分溶解即可。
进一步的,所述饮料的食用方法为饭前食用,饭前食用可以使乳酸片球菌更快地恢复活性,且饮料中含有大量的水,起到中和胃酸,降低对乳酸片球菌活性的影响。
进一步的,所述奶制品的制作方法为:将乳酸片球菌郫酿R036菌剂与酸奶充分混合,其中乳酸片球菌郫酿R036菌剂与酸奶的质量比为0.5-1:200。
进一步的,所述奶制品的食用方法为饭前食用,酸奶在饭前食用更利于在胃部形成保护膜。
进一步的,所述乳酸片球菌郫酿R036菌剂的活菌量≥1011CFU/g。
本发明的原理为:
本发明解酒剂中使用的姜黄粉,姜黄粉中含有大量的姜黄素,具有抗氧化和清除自由基的作用,可降低酒精造成的脂类过氧化,进而保护肝细胞。
蜂蜜中含有果糖,果糖不经过消化系统就会被人体吸收,加快血液对酒精的代谢速度,具有一定的解酒作用。
酸奶进入胃部后,能够在胃部形成一层保护膜,阻碍酒精的吸收,避免胃酸过多分泌,并且酸奶中糖分也能帮助乙醇从肝脏尽快代谢出去。
除了乳酸片球菌本身带来的增加香味效果之外,乳酸片球菌的生长代谢过程中会产生有机酸以及活性物质,有机酸能抑制腐败菌的增加,从而减少酒臭味物质产生;其他活性物质多为代谢过程中产出,是具有拮抗或杀灭微生物的多肽或蛋白类物质,起到控制微生物酸败的作用。
常见的乳酸菌适合的pH值仅为6左右,人在空腹状态时的胃酸浓度约在0.9-1.5左右,吃饭之后胃液被稀释,pH也有3.5左右,常见的乳酸菌往往难以存活。本发明选择乳酸片球菌郫酿R036作为解酒剂的原料,利用乳酸片球菌郫酿R036对酸的耐受性(pH3.5缓慢生长、pH4.0正常生长),以及能够在短时间内快速生长繁殖(2h内进入对数生长期)的特性,实现乳酸片球菌郫酿R036在肠胃中生长代谢,起到调节肠胃微生物菌群,促进酒精分解代谢,缩短乙醛(乙醇代谢副产物)在肠胃中停留时间、保护肠胃肝脏、减少抑制酒臭味物质产生。
本发明的有益效果是:本发明将乳酸片球菌郫酿R036作为解酒剂的原料,食用解酒剂可减轻饮酒对肠胃造成的损伤,同时减少酒臭味的产生。
具体实施方式
下面进一步详细描述本发明的技术方案,但本发明的保护范围不局限于以下所述。
本申请中的发酵酱增香的乳酸片球菌,Pediococcusacidilactici郫酿R036,于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏号为GDMCC NO:60617。保藏单位地址为:广州市先烈中路100号大院59号楼5楼,广东省微生物研究所,邮政编码为:510075,分类学名称为Pediococcus acidilactici。
实施例1:乳酸片球菌高密度培养菌剂制备
(1)种子液的制备:将本发明的耐盐乳酸片球菌菌株活化后,吸取10mL郫酿R036种子液接种到3L的MRS液体培养基中,在37℃的培养箱中培养18h,种子液OD610值达到2.0左右。
(2)菌种扩大培养:采用500L发酵罐发酵,将500LMRS培养基灭菌备用,灭菌条件为,温度为100℃,时间为60min,并用18%(w/v)的NaOH溶液将发酵液pH值调整为6.0。然后将活化好的3L种子液接种至上述培养基中,培养温度为37℃,培养时间为18h。
(3)离心及冻干:将发酵完成的培养基低温离心收集菌体,将离心沉淀收集到的菌体与保护剂20%的海藻糖按比例混合,混合后采用冷冻干燥机冻干48h(-60℃,0.1MPa)得到菌剂,测得菌剂中的活菌数为1.08×1012CFU/g。菌体的质量g与保护剂的体积mL的混合比例为1:1。
实施例2
取实施例1制备得到的菌剂,制备咀嚼片,步骤如下:
S1、按重量份制备以下原料:姜黄粉20份、脱脂奶粉40份、蜂蜜10份、柠檬酸0.25份、阿斯帕坦0.75份、低取代淀粉9份、滑石粉1.75份、乳酸片球菌郫酿R036菌剂12.5份;
S2、混合步骤S1中的所有原料,加入30%乙醇溶液制粒,再加入滑石粉进行压片,制得规格0.8g/片的咀嚼片。
实施例3
取实施例1制备得到的菌剂,制备饮料,步骤如下:
1)、按重量份制备以下原料:姜黄粉20g、蜂蜜10g、柠檬酸0. 25 g、阿斯帕坦0.75g、乳酸片球菌郫酿R036菌剂12.5g;
2)、混合步骤1)中的所有原料,加约1500ml温水充分溶解,分成20份。
实施例4
取实施例1制备得到的菌剂,制备奶制品,步骤如下:
将0.5g乳酸片球菌郫酿R036菌剂混合138g的老酸奶。
对照例1
对照例1和实施例2的区别在于配方中不含有乳酸片球菌郫酿R036菌剂,其余实验条件相同。
对照例2
对照例2和实施例2的区别在于使用等量的爱益森乳酸菌粉(复合乳酸菌菌剂)替代了乳酸片球菌郫酿R036菌剂,其余实验条件相同。
对照例3
对照例3和实施例3的区别在于配方中不含有乳酸片球菌郫酿R036菌剂,其余实验条件相同。
对照例4
对照例4和实施例3的区别在于使用等量的爱益森乳酸菌粉替代了乳酸片球菌郫酿R036菌剂,其余实验条件相同。
对照例5
对照例5和实施例4的区别在于配方中不含有乳酸片球菌郫酿R036菌剂,其余实验条件相同。
对照例6
对照例6和实施例4的区别在于使用等量的爱益森乳酸菌粉替代了乳酸片球菌郫酿R036菌剂,其余实验条件相同。
实验例1解酒动物模拟实验
取40只健康小鼠,雌雄各半,体重约在30-36g,随机分成4组,1组对照组和1-3组实验组,禁食(不禁水)12h后,将实验组1的小鼠用实施例3的饮料进行灌胃1ml,实验组2的小鼠用对照例3的饮料进行灌胃1ml,实验组3的小鼠用对照例4的饮料进行灌胃1ml,对照组用蒸馏水给与等容积的蒸馏水。10min后给与所有小鼠灌胃20ml/kg白酒(红星二锅头56°),观察醉酒时间、醒酒时间,结果如下表1。
表1
注:醉酒时间:从白酒灌胃开始后计时,记录小鼠翻正反射消失的时间;
醒酒时间:从翻正反射消失到翻正反射恢复的时间。
由表1可知,实验组相较于对照组来说,表明本发明提供的饮料本身具有较好的醒酒效果;实验组1将乳酸片球菌郫酿R036用作解酒剂的成分,醉酒时间和醒酒时间高于实验组1,且几乎与实验组3持平,说明乳酸片球菌郫酿R036单一菌剂具有和市售复合菌剂几乎等同的解酒效果,说明乳酸片球菌郫酿R036菌剂的解酒效果好。
实验例2
为了进一步证明本发明将乳酸片球菌郫酿R036用作解酒剂在除酒臭味具有较好的效果,本发明进行如下实验:
选取饮酒的人群共计20人(男16女4),饮酒次数共计4次,饮酒量为100-200ml,饮酒之间的间隔天数为3-5天。将所有人第一次饮酒记为对照组,之后将人分成2拨(各10人),第一拨人按照饮酒次数分成3组(1-3组),第二拨人按照饮酒次数分成3组(4-6组),共计1-6实验组。其中,实验组1在饮酒前10-15min食用5片实施例2制备得到的咀嚼片,实验组2、3分别在饮酒前10-15min食用5片对照例1、2制备得到的咀嚼片,实验组4在饮酒前食用实验例4制备得到的奶制品,实验组5、6分别在饮酒前食用对照例5、6制备得到的奶制品。
统计各组人群饮酒后,各时间段口腔散发的酒臭味,如刺激性醋味(主要是乙酸)、酸脚臭味(主要是丙酸)、酸臭呕吐物味(主要是丁酸)、强烈刺激性气味(异丁酸)、干酪臭味(主要是戊酸和异戊酸)、臭鸡蛋味(硫化氢),结果见表2。
表2
由表2可知,本发明将乳酸片球菌郫酿R036用作解酒剂在去除酒臭味具有较优的效果。当将本发明乳酸片球菌郫酿R036制成咀嚼片解酒剂时(实验组1),除臭效果明显优于不添加郫酿R036(实验组2)和添加乳酸菌混合菌群的效果(实验组3);当将乳酸片球菌郫酿R036制成乳制品时能够得出同样的结论。此外,将乳酸片球菌郫酿R036制成乳制品时(实验组4)的效果也优于咀嚼片(实验组1)的效果。
以上所述仅是本发明的优选实施方式,应当理解本发明并非局限于本文所披露的形式,不应看作是对其他实施例的排除,而可用于各种其他组合、修改和环境,并能够在本文所述构想范围内,通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神和范围,则都应在本发明所附权利要求的保护范围内。
Claims (9)
1.乳酸片球菌郫酿Pediococcus Acidilactici R036作为解酒剂的应用,其特征在于,所述乳酸片球菌郫酿R036于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏号为GDMCCNO:60617。
2.根据权利要求1所述的应用,其特征在于,解酒剂的类型为饮料、酒、咀嚼片、奶制品中的一种。
3.根据权利要求2所述的应用,其特征在于,所述咀嚼片的制作方法为:
S1、按重量份制备以下原料:姜黄粉15-25份、脱脂奶粉35-45份、蜂蜜5-15份、柠檬酸0.2-0.3份、阿斯帕坦0.5-1份、低取代淀粉8-10份、滑石粉1.5-2份、乳酸片球菌郫酿R036菌剂10-15份;
S2、混合步骤S1中的所有原料,加入30%乙醇溶液制粒,再加入滑石粉进行压片。
4.根据权利要求3所述的应用,其特征在于,所述咀嚼片的食用方法为饭后食用。
5.根据权利要求2所述的应用,其特征在于,所述饮料的制作方法为:
1)、按重量份制备以下原料:姜黄粉15-25份、蜂蜜5-15份、柠檬酸0.2-0.3份、阿斯帕坦0.05-1份、乳酸片球菌郫酿R036菌剂10-15份;
2)、混合步骤1)中的所有原料,加温水充分溶解即可。
6.根据权利要求5所述的应用,其特征在于,所述饮料的食用方法为饭前食用。
7.根据权利要求2所述的应用,其特征在于,所述奶制品的制作方法为:将乳酸片球菌郫酿R036菌剂与酸奶充分混合,其中乳酸片球菌郫酿R036菌剂与酸奶的质量比为0.5-1:200。
8.根据权利要求7所述的应用,其特征在于,所述奶制品的食用方法为饭前食用。
9.根据权利要求3、5或7所述的应用,其特征在于,所述乳酸片球菌郫酿R036菌剂的活菌量≥1011 CFU/g。
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