CN116515698A - Probiotic composition and application thereof - Google Patents
Probiotic composition and application thereof Download PDFInfo
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- CN116515698A CN116515698A CN202310509112.9A CN202310509112A CN116515698A CN 116515698 A CN116515698 A CN 116515698A CN 202310509112 A CN202310509112 A CN 202310509112A CN 116515698 A CN116515698 A CN 116515698A
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- grx08
- grx16
- starter
- lactobacillus plantarum
- lactobacillus
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Abstract
The invention discloses a probiotic composition and application thereof, wherein the probiotic composition comprises lactobacillus fermentum grx08 and lactobacillus plantarum grx16. The probiotic composition provided by the invention can reduce the weight of rats, reduce the effect ratio of food systems, inhibit digestive enzymes, relieve leptin resistance of rats and regulate digestion and absorption of rats; meanwhile, the probiotic composition can also reduce the blood lipid level of rats, has the function of assisting in reducing blood lipid, relieves insulin resistance of rats, has an antioxidation effect, can reduce the contents of aminotransferase, lactate dehydrogenase, uric acid and the like related to liver, heart and kidney injury of the rats, eliminates free radicals in tissues, and improves the activity of part of antioxidation enzymes.
Description
Technical Field
The invention relates to the technical field of probiotics, in particular to a probiotic composition and application thereof.
Background
Excessive intake of high-energy diet is an important cause of occurrence of most obesity, and the body is further induced to develop insulin resistance after the obesity is formed, which in turn increases the incidence of metabolic syndrome (including body weight, blood lipid, blood glucose, and blood pressure abnormality, etc.), diabetes, hypertension, cardiovascular and cerebrovascular diseases, etc. At present, diet control and exercise intervention are effective means for preventing and early intervention to treat obesity, but most people of the means are difficult to adhere to the means and have the problems of long period and rapid rebound, and the means for taking medicines to reduce appetite, reduce weight in clinical operation and the like have stronger side effects. Therefore, it is necessary to develop a way that is more convenient and that is effective in weight reduction.
Disclosure of Invention
The invention mainly aims to provide a probiotic composition and application thereof, and aims to provide a convenient and effective weight reduction mode.
To achieve the above object, in a first aspect, the present invention proposes a probiotic composition comprising lactobacillus fermentum grx08 and lactobacillus plantarum grx16.
Optionally, the ratio of the viable count of the lactobacillus fermentum grx08 to the viable count of the lactobacillus plantarum grx16 is 1:2-2:1.
Optionally, the ratio of the viable count of the lactobacillus fermentum grx08 to the viable count of the lactobacillus plantarum is 1:1.
In a second aspect, the invention also provides the application of the probiotic composition in preparing foods, health care products and/or medicines with the function of regulating digestion and absorption.
In a third aspect, the invention provides an application of the probiotic composition in preparing foods, health care products and/or medicines with blood lipid reducing function.
In a fourth aspect, the present invention provides the use of a probiotic composition as described above for the preparation of a food, a health product and/or a pharmaceutical product having an insulin resistance alleviating function.
In a fifth aspect, the present invention proposes the use of a probiotic composition as described above for the preparation of a food, a health product and/or a pharmaceutical product having an antioxidant function.
In a sixth aspect, the invention also provides a probiotic solid beverage, which comprises the following components in parts by weight:
5 to 10 percent of lactobacillus fermentum grx08 bacterial powder, 5 to 10 percent of lactobacillus plantarum grx16 bacterial powder, 15 to 30 percent of xylo-oligosaccharide, 15 to 30 percent of fructo-oligosaccharide, 10 to 15 percent of natural fruit powder and 20 to 25 percent of xylitol;
wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 1 multiplied by 10 11 ～2×10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 bacterial powder is 1 multiplied by 10 11 ～2×10 11 CFU/g。
In a seventh aspect, the invention also provides a probiotic fermented milk, the raw materials of which comprise whole milk, sucrose, lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, wherein:
the mass of the sucrose is 5-7% of the total mass of the whole milk and the sucrose;
the total mass of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter is 2-4% of the mass of the whole milk;
the viable count of the lactobacillus fermentum grx08 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g, the viable count of the lactobacillus plantarum grx16 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g。
In an eighth aspect, the present invention also provides a probiotic fermented milk beverage, the raw materials of which include reconstituted skim milk, lactobacillus fermentum grx08 bacterial powder, lactobacillus plantarum grx16 bacterial powder, and a mixed solution of sugar and a stabilizer, wherein:
The total mass of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter is 4-6% of the mass of the reconstituted skim milk;
the viable count of the lactobacillus fermentum grx08 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g；
The viable count of the lactobacillus plantarum grx16 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g；
The mass of the sugar and stabilizer solution is 1.5-2 times of that of the reconstituted skim milk, and the mixed solution of the sugar and the stabilizer comprises the following components in percentage by mass: 12 to 14 percent of sucrose, 0.1 to 0.15 percent of monoglyceride, 0.1 to 0.15 percent of sucrose ester, 0.4 to 0.8 percent of pectin and 84.9 to 87.4 percent of purified water.
According to the technical scheme provided by the invention, the purpose of functional complementation and synergy is achieved by combining lactobacillus fermentum grx08 and lactobacillus plantarum grx16, and animal experiments prove that the probiotic composition provided by the invention can reduce the weight of rats, reduce the effect ratio of food systems, inhibit digestive enzymes, relieve leptin resistance of rats and regulate digestion and absorption of rats; meanwhile, the probiotic composition can also reduce the blood lipid level of rats, has the function of assisting in reducing blood lipid, relieves insulin resistance of rats, has an antioxidation effect, can reduce the contents of aminotransferase, lactate dehydrogenase, uric acid and the like related to liver, heart and kidney injury of the rats, eliminates free radicals in tissues, and improves the activity of part of antioxidation enzymes.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other related drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIGS. 1 and 2 are graphs showing measurement of digestive enzymes of rats;
FIG. 3 is a graph of a determination of leptin resistance in rats;
FIG. 4 is a diagram showing the measurement of blood lipid in rats;
FIG. 5 is a graph showing the measurement of insulin resistance in rats;
FIG. 6 is a graph showing measurement of rat liver, heart and kidney injury-associated enzymes;
FIG. 7 is a graph of a measurement of oxidative damage to rat liver;
FIG. 8 is a graph of a measurement of cardiac oxidative damage in rats;
FIG. 9 is a graph showing the measurement of kidney oxidative damage in rats.
The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention. In addition, the meaning of "and/or" as it appears throughout includes three parallel schemes, for example "A and/or B", including the A scheme, or the B scheme, or the scheme where A and B are satisfied simultaneously. In addition, the technical solutions of the embodiments may be combined with each other, but it is necessary to base that the technical solutions can be realized by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be regarded as not exist and not within the protection scope of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Excessive intake of high-energy diet is an important cause of occurrence of most obesity, and the body is further induced to develop insulin resistance after the obesity is formed, which in turn increases the incidence of metabolic syndrome (including body weight, blood lipid, blood glucose, and blood pressure abnormality, etc.), diabetes, hypertension, cardiovascular and cerebrovascular diseases, etc. At present, diet control and exercise intervention are effective means for preventing and early intervention to treat obesity, but most people of the means are difficult to adhere to the means and have the problems of long period and rapid rebound, and the means for taking medicines to reduce appetite, reduce weight in clinical operation and the like have stronger side effects. Probiotics have wide physiological functions, and the physiological functions of relieving oxidative damage, assisting in reducing cholesterol, relieving insulin resistance and the like have become research hot spots. The invention combines probiotics with different probiotics to perform in vivo research so as to achieve the aims of functional complementation and synergy.
In particular, the invention proposes a probiotic composition comprising lactobacillus fermentum grx08 and lactobacillus plantarum grx16. It should be noted that the probiotic composition provided by the invention can be formed by combining lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, can also be formed by combining lactobacillus fermentum grx08 bacterial suspension prepared by activating lactobacillus fermentum grx08 and lactobacillus plantarum grx16 bacterial suspension prepared by activating lactobacillus plantarum grx16, or can be formed by mixing lactobacillus fermentum grx08 bacterial suspension and lactobacillus plantarum grx16 bacterial suspension to prepare mixed bacterial powder, and belongs to the protection scope of the invention.
The inventor groups find that lactobacillus fermentum Grx08 (with the preservation number of CGMCCNO: 7695) has the function of assisting in reducing blood fat, lactobacillus plantarum Grx16 (with the preservation number of CGMCCNO: 10921) has the function of inhibiting alpha-glucosidase activity, so that further attempts are made to combine lactobacillus fermentum Grx08 and lactobacillus plantarum Grx16, and through in-vivo experimental study of rats, the invention finds and proves that the probiotic composition can reduce the weight of rats, reduce the effect ratio of food systems, inhibit digestive enzymes, relieve leptin resistance of rats and regulate digestion and absorption of rats; meanwhile, the probiotic composition can also reduce the blood lipid level of rats, has the function of assisting in reducing blood lipid, relieves insulin resistance of rats, has an antioxidation effect, can reduce the contents of aminotransferase, lactate dehydrogenase, uric acid and the like related to liver, heart and kidney injury of the rats, eliminates free radicals in tissues, and improves the activity of part of antioxidation enzymes.
In some embodiments of the invention, the ratio of viable bacteria count of lactobacillus fermentum grx08 to lactobacillus plantarum grx16 is 1:2 to 2:1. The probiotic composition formed by combining the components in the proportion has better application effect.
In some embodiments of the invention, the ratio of viable count of lactobacillus fermentum grx08 to lactobacillus plantarum is 1:1. Animal experiments prove that the probiotic composition prepared by combining the probiotic composition in the proportion has the functions of regulating digestion and absorption, assisting in reducing blood fat, relieving insulin resistance and resisting oxidation.
Based on the probiotic composition provided by the embodiment of the invention, the invention also provides application of the probiotic composition in preparing foods, health care products and/or medicines with the digestion and absorption regulating functions. The probiotic composition provided by the invention can inhibit partial digestive enzymes, further has the effect of regulating digestion and absorption, and can be used for preparing foods, health-care products and/or medicines with the function of regulating digestion and absorption, wherein the probiotic composition is used for preparing fermented milk, solid beverage, fermented milk beverage, milk tablet, functional beverage and the like, and the probiotic composition is used for preparing fermented milk, solid beverage, fermented milk beverage, milk tablet, functional beverage and the like.
Based on the probiotic composition provided by the embodiment of the invention, the invention provides application of the probiotic composition in preparing foods, health care products and/or medicines with the blood fat reducing function. The probiotic composition provided by the invention can play a role in reducing blood lipid level, can be used for preparing foods, health products and/or medicines with the auxiliary blood lipid reducing function, and also takes foods as an example, the probiotic composition comprises but is not limited to being used for preparing fermented milk, solid beverage, fermented milk beverage, milk slices, functional beverage and the like, and belongs to the protection scope of the invention.
Based on the probiotic composition provided by the embodiment of the invention, the invention provides application of the probiotic composition in preparation of foods, health care products and/or medicines with the function of relieving insulin resistance. The probiotic composition provided by the invention can reduce the insulin level, further plays a role in relieving insulin resistance, can be used for preparing foods, health-care products and/or medicines with the function of relieving insulin resistance, and also, the probiotic composition comprises but is not limited to being used for preparing fermented milk, solid beverage, fermented milk beverage, milk tablet, functional beverage and the like, and belongs to the protection scope of the invention.
Based on the probiotic composition provided by the embodiment of the invention, the invention provides application of the probiotic composition in preparing foods, health care products and/or medicines with an antioxidant function. The probiotic composition provided by the invention can reduce the contents of serum transaminase, lactate dehydrogenase, uric acid and the like, remove free radicals in tissues, reduce lipid peroxide, increase the content of antioxidant enzyme, relieve oxidative damage, and can be used for preparing foods, health-care products and/or medicines with antioxidant functions, and the probiotic composition comprises but is not limited to fermented milk, solid beverage, fermented milk beverage, milk tablet, functional beverage and the like, and also belongs to the protection scope of the invention.
The effects of the probiotic composition on regulating digestion and absorption, assisting in reducing blood fat, relieving insulin resistance and resisting oxidation are studied through animal experiments, a high-fat diet rat model is established by feeding high-fat feed, after the gastric administration of the probiotic composition, changes of the weight and diet of rats are recorded, the activities of amylase, trypsin and lipase in pancreas and chyme of rats are measured, the contents of Leptin (LEP), total Cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), blood Glucose (GLU), insulin (INS), glucagon-like peptide-1 (GLP-1), alanine Aminotransferase (ALT), aspartic acid Aminotransferase (AST), lactic acid dehydrogenase (LDH), creatine kinase isoenzyme (CK-MB), uric Acid (UA) and creatinine (Crea) in tissues are measured, and the contents of Nitric Oxide (NO), malondialdehyde (MDA) and antioxidant enzyme (superoxide dismutase) and superoxide dismutase (GSX) in liver and kidney tissues are measured, so that the digestion, absorption and resisting oxidation, the effects of insulin resistance and resisting oxidation are evaluated in vivo are further evaluated. The specific experimental method and the results are as follows:
1. Gastric lavage sample preparation
The deposited lactobacillus fermentum grx08 and lactobacillus plantarum grx16 are respectively activated, inoculated into MRS liquid culture medium according to the inoculum size of 3 percent, cultured for 18 hours at 37 ℃, centrifuged for 10 minutes at 4000 Xg, and then the thalli are collected.
Preparation of lactobacillus fermentum grx08 bacterial suspension: the bacterial cells were collected by suspending in physiological saline and counted as colonies, and diluted to 1X 10 with physiological saline before feeding 9 CFU/mL。
Preparation of lactobacillus plantarum grx16 bacterial suspension: the bacterial cells were collected by suspending in physiological saline and counted as colonies, and diluted to 1X 10 with physiological saline before feeding 9 CFU/mL。
Preparing mixed probiotic bacterial suspension: the lactobacillus fermentum grx08 bacterial suspension and the lactobacillus plantarum grx16 bacterial suspension are configured according to the volume ratio of 1:1.
2. Animal grouping and modeling
SPF-class SD male rats were kept in 25 animals houses with ventilation, light transmission, cleanliness and hygiene, room temperature of 23.0.+ -. 1.0 ℃ and humidity of 50.+ -. 5%, and were fed with basal feed (flour 20%, rice flour 10%, corn 20%, drum skin 26%, bean material 20%, fish meal 2%, bone meal 2%), adapted to regular 12-hour day/12-hour night cycles, and then regrouped according to average weight no significant difference among groups, except for the blank group fed with normal feed, the remaining groups were fed with 4-week high fat feed (10% lard, 10% yolk powder, 1% cholesterol and 0.2% bile salt and 78.8% basal feed) to establish a high fat rat model. After successful molding, the gastric lavage experiment was performed for 4 weeks, and the grouping and gastric lavage modes of rats are shown in table 1.
TABLE 1 grouping and treatment of high fat model animals
3. Rat body weight and diet
The initial body weight of the rats and the body weight of the rats after the end of the intervention were recorded, the total diet was calculated by recording the diet daily, and the food effect ratio = body weight gain (mg)/diet (g), and the body weight and diet changes of the rats of the different groups are shown in table 2.
TABLE 2 influence of probiotics on rat body weight and food intake
Note that: compared to the column, the expression shows a significant difference (P < 0.05) compared to the model group.
As can be seen from Table 2, there was no significant difference in initial body weight of rats (P > 0.05), and the model group had significantly increased final body weight, body weight gain and food effect ratio (P < 0.05) compared to the blank group. After single and mixed probiotic intervention, the final body weight, body weight gain and food effect ratio were all significantly reduced (P < 0.05) compared to the model group. Notably, the total diet of lactobacillus plantarum grx16 group increased by 326g compared to lactobacillus fermentum grx08 group, and the food effect was also reduced compared to lactobacillus fermentum grx08 group, indicating different weight loss mechanisms of lactobacillus fermentum grx08 and lactobacillus plantarum grx 16.
4. Effect of Mixed probiotics on rat digestive enzyme Activity
Rat pancreas and duodenum chyme were taken, pancreas and chyme homogenates were prepared, and amylase, trypsin and lipase activities in the pancreas and gut of the rat were measured using amylase activity measurement kit, trypsin activity measurement kit and lipase activity measurement kit, respectively, and the results are shown in fig. 1 and 2 (in fig. 1 and 2, the significant difference (P < 0.05) from the group was represented).
The activities of digestive enzymes such as amylase and lipase in the intestinal tract influence the absorption of nutrient substances by rats, and the pancreas is a main organ for secreting the digestive enzymes. As can be seen from FIG. 1, there was no significant difference (P > 0.05) in the levels of amylase, trypsin and lipase in the pancreas of the model group compared to the blank group. Compared with the model group, the activity of the pancreatic amylase and trypsin of the rat is obviously reduced (P is less than 0.05) from 7.75U/mg and 1361.67U/mg to 0.87U/mg and 1028.57U/mg after the mixed probiotics are interfered. As can be seen from FIG. 2, the activities of amylase and lipase in the intestinal tracts of rats in the model group are significantly increased (P < 0.05) and the activities of trypsin are significantly decreased (P < 0.05) compared with the blank group. After mixed probiotic intervention, compared with a model group, the activities of amylase and lipase in the intestinal tracts of rats are obviously reduced (P is less than 0.05), and the activities are reduced from 0.61U/mg and 8.02U/mg to 0.38U/mg and 3.65U/mg; trypsin activity was significantly increased (P < 0.05), from 548.33U/mg to 846.67U/mg. Meanwhile, compared with the lactobacillus fermentum grx08 group, the intestinal amylase activity of the mixed probiotics group is obviously reduced (P is less than 0.05), and the intestinal amylase has no obvious difference from the blank group (P is more than 0.05).
5. Detection of leptin resistance in rats
Serum from rats was taken and the content of LEP in the serum was measured using an ELISA kit, and the results are shown in fig. 3 (in fig. 3, the difference from the group was significant (P < 0.05)).
Leptin is one of the important hormones regulating energy metabolism, the concentration of serum leptin in obese people is obviously increased, and high-level leptin cannot play a role in reducing body weight, because leptin resistance occurs in obese people, and leptin resistance affects normal physiological functions of leptin, so that in vivo glycolipid metabolism is disturbed. Thus, improving leptin resistance, increasing leptin receptor sensitivity, is one of the measures to control obesity. As can be seen from FIG. 3, the serum LEP content of rats in the model group was significantly increased (P < 0.05) compared to that in the blank group, and the rats in the model group exhibited leptin resistance. Compared with a model group, after the intervention of lactobacillus fermentum grx08 and mixed probiotics, the serum LEP content of the rat is obviously reduced (P is less than 0.05), and the serum LEP is reduced from 7.0ng/mL to 5.75ng/mL, so that leptin resistance is effectively relieved.
6. Rat blood lipid detection
The serum of the rats was taken and the blood lipid level of each group was measured using a fully automatic biochemical analyzer, and the results are shown in fig. 4 (in fig. 4, the difference between the serum and the group was significant (P < 0.05)).
Long-term hyperlipidemic diet is one of the major causes of hyperlipidemia. As can be seen from FIG. 4, the amounts of TC, TG and LDL-C in the serum of rats in the model group were significantly increased (P < 0.05) and the amounts of HDL-C were significantly decreased (P < 0.05) as compared with those in the blank group. Compared with the model group, the mixed probiotics intervention obviously reduces the TC, TG and LDL-C content (P < 0.05) in rat serum from 2.01mmol/L, 1.72mmol/L and 0.48mmol/L to 1.76mmol/L, 1.22mmol/L and 0.34mmol/L respectively, and obviously increases the HDL-C content (P < 0.05) from 0.50mmol/L to 0.61mmol/L. The mixed probiotics can regulate and control the blood fat of rats, and play a role in assisting in reducing the blood fat.
7. Detection of rat insulin resistance
Rat serum was taken, GLU concentration was determined using biochemical analysis, content of INS and GLP-1 was determined using ELISA kit, and insulin resistance index (HOMA-IR) was calculated, HOMA-ir=fasting insulin x fasting blood glucose ≡22.5, calculated as shown in fig. 5 (in fig. 5, the expression shows significant difference from group to group (P < 0.05)).
Insulin resistance refers to the decrease in the efficiency of insulin to promote glucose uptake and utilization for various reasons, and the compensatory hypersecretion of insulin by the body produces hyperinsulinemia to maintain the stability of blood glucose. Insulin resistance is prone to metabolic syndrome and type 2 diabetes. As can be seen from FIG. 5, the GLU and INS contents of the rats in the model group were significantly increased (P < 0.05) and the GLP-1 content was significantly decreased (P < 0.05) as compared with the blank group. Compared with the model group, the mixed probiotics obviously reduce the INS content and HOMA-IR index (P is less than 0.05) from 51.08mU/L and 18.86 to 42.83mU/L and 11.60 respectively; meanwhile, the content of GLP-1 is obviously increased (P is less than 0.05), and the GLP-1 is increased from 8.22pmol/L to 12.85pmol/L. The mixed probiotics can effectively relieve insulin resistance.
8. Detection of rat liver heart kidney injury index
The content of ALT, AST, LDH, CK-MB, UA and Crea in the serum of the rat was measured by using a fully automatic biochemical analyzer, and the results are shown in FIG. 6 (in FIG. 6, the significant difference from the group (P < 0.05)) was shown.
The biochemical indexes of ALT, AST, LDH, CK-MB, UA, crea and the like in serum can respectively reflect the injury condition of rat organs. Among them, ALT and AST are important indexes reflecting liver injury, LDH and CK-MB are important indexes reflecting heart function, UA and Crea are important indexes reflecting kidney function, and when viscera are damaged, the biochemical indexes in blood are raised. As can be seen from FIG. 6, the serum AST, ALT, LDH, CK-MB, UA and Crea contents of the rats in the model group were significantly increased (P < 0.05) compared to the blank group, and the high-fat diet caused damage to the liver, heart and kidney of the rats. Compared with the model group, the mixed probiotics intervention rat serum AST, ALT, LDH, CK-MB and UA are significantly reduced (P < 0.05) from 288.50U/L, 63.83U/L, 2372.62U/L, 2658.71U/L and 99.00 mu mol/L to 119.2U/L, 48.71U/L, 1802.20U/L, 1898.33U/L and 70.80 mu mol/L respectively. The mixed probiotics can effectively relieve organ injury of rats.
9. Detection of oxidative damage to rat liver
Liver tissue was taken, liver tissue homogenate was prepared, and the amounts of NO and MDA and the activities of antioxidant enzymes SOD and GSH-Px in rat liver were measured using nitric oxide assay kit, malondialdehyde assay kit, superoxide dismutase assay kit, and glutathione peroxidase, and the results were shown in fig. 7 (in fig. 7, the significant difference (P < 0.05) from the group was represented).
The body can generate a large amount of free radicals such as NO free radicals through an enzyme system or a non-enzyme system. These free radicals attack unsaturated fatty acids in the biofilm, thereby initiating lipid peroxidation, forming lipid peroxides, consuming antioxidant substances in the body, and can lead to cell necrosis and apoptosis. Malondialdehyde (MDA) is the product of lipid peroxidation induced by free radicals and its content reflects the extent of oxidative damage in the body. SOD and GSH-Px are important antioxidant enzymes in the living organism that can eliminate hydrogen peroxide and reduce lipid peroxidation products in the organism. As can be seen from FIG. 7, compared with the blank group, the liver NO, MDA content and SOD activity of the model group rats are all significantly increased (P < 0.05), and the GSH-Px content is significantly reduced (P < 0.05). Compared with the model group, the mixed probiotics obviously reduce the content of NO and MDA in rat livers and the activity of SOD (P is less than 0.05), and the content is respectively reduced from 0.26 mu mol/g, 859.20nmol/g and 22.49U/mg to 0.13 mu mol/g, 474.50nmol/g and 17.05U/mg. The mixed probiotics are mainly used for reducing lipid peroxidation products to relieve liver injury by scavenging free radicals.
10. Detection of rat cardiac oxidative damage
Heart tissue was taken, heart tissue homogenate was prepared, and NO, MDA content and activities of antioxidant enzymes SOD and GSH-Px in rat hearts were measured using nitric oxide assay kit, malondialdehyde assay kit, superoxide dismutase assay kit, and glutathione peroxidase, and the results are shown in fig. 8 (in fig. 8, the significant difference (P < 0.05) from the group was represented).
As can be seen from FIG. 8, the model rats had significantly increased levels of NO and MDA (P < 0.05) in the heart compared to the blank rats, and had NO significant change in the activity of SOD and GSH-Px (P > 0.05). Compared with the model group, the mixed probiotics obviously reduce the activity of SOD (P < 0.05), from 3.01U/mg to 2.20U/mg, and obviously increase the activity of GSH-Px (P < 0.05), from 19.39U/mg to 23.33U/mg. It is demonstrated that the mixed probiotics enhance the protective effect on the heart mainly by increasing the activity of GSH-Px.
11. Influence of Mixed probiotics on rat kidney oxidative damage
Heart tissue was taken, heart tissue homogenate was prepared, and NO, MDA content and activities of antioxidant enzymes SOD and GSH-Px in rat hearts were measured using nitric oxide assay kit, malondialdehyde assay kit, superoxide dismutase assay kit, and glutathione peroxidase, and the results are shown in fig. 9 (in fig. 9, the significant difference (P < 0.05) from the group was represented).
As can be seen from fig. 9, the levels of NO and MDA in the kidneys of the model rats were significantly increased (P < 0.05) and the activities of SOD and GSH-Px were significantly decreased (P < 0.05) compared to the blank rats. Compared with the model group, after the mixed probiotics are interfered, the NO and MDA contents in the kidneys of rats are obviously reduced (P is smaller than 0.05), and the contents are respectively reduced from 0.008 mu mol/g and 128.99nmol/g to 0.004 mu mol/g and 70.16nmol/g; at the same time, the activity of SOD and GSH-Px are obviously increased (P is less than 0.05), and the activities are respectively increased from 2.38U/mg and 44.16U/mg to 3.34U/mg and 51.45U/mg. It is demonstrated that the mixed probiotics enhance the protective effect on the kidney mainly by reducing free radicals and lipid peroxidation products and increasing the activities of antioxidant enzymes SOD and GSH-Px.
In some embodiments of the present invention, the probiotic composition provided by the present invention is used for preparing a probiotic solid beverage, and the probiotic solid beverage may be prepared by mixing at least one of xylo-oligosaccharide, fructo-oligosaccharide, xylitol and natural fruit powder with the probiotic solid beverage as a raw material. That is, the present invention also provides a probiotic solid beverage, which includes the probiotic composition provided in the foregoing embodiments, and it is understood that, since the probiotic solid beverage provided in the present invention adopts all the embodiments of the probiotic composition provided in the present invention, at least all the beneficial effects brought by the foregoing embodiments are provided, and will not be repeated herein.
In some specific embodiments of the present invention, the probiotic solid beverage comprises the following components in parts by weight: 5 to 10 percent of lactobacillus fermentum grx08 bacterial powder, 5 to 10 percent of lactobacillus plantarum grx16 bacterial powder, 15 to 30 percent of xylo-oligosaccharide, 15 to 30 percent of fructo-oligosaccharide, 10 to 15 percent of natural fruit powder and 20 to 25 percent of xylitol; wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 1 multiplied by 10 11 ～2×10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 bacterial powder is 1 multiplied by 10 11 ～2×10 11 CFU/g. Additionally, in some embodiments of the invention, the probiotic solid beverage may be prepared using the following method: mixing the above materials at a certain proportion, pulverizing, sieving, mixing, and packaging.
In some embodiments of the present invention, the probiotic composition provided by the present invention is used to prepare the probiotic fermented milk, that is, the present invention also provides a probiotic fermented milk, and the raw materials of the probiotic fermented milk include the probiotic composition provided by the foregoing embodiments, and it is understood that, since the probiotic fermented milk provided by the present invention adopts all the foregoing embodiments of the probiotic composition, at least all the beneficial effects brought by the foregoing embodiments are provided, and will not be repeated herein.
In some embodiments of the present invention, the raw materials of the probiotic fermented milk include whole milk (generally whole cow's milk), sucrose, lactobacillus fermentum grx08 starter and lactobacillus plantarum grx16 starter, wherein the mass of sucrose is 5-7% of the total mass of the whole milk and sucrose, the total mass of lactobacillus fermentum grx08 starter and lactobacillus plantarum grx16 starter is 2-4% of the total mass of the whole milk, wherein the respective addition amounts of lactobacillus fermentum grx08 starter and lactobacillus plantarum grx16 starter are not limited, as long as the total mass of both is 2-4% of the total mass of the whole milk. Further, the viable count of the lactobacillus fermentum grx08 starter is 1×10 8 ～5×10 8 CFU/g, the viable count of the lactobacillus plantarum grx16 starter is 1 multiplied by 10 8 ～5×10 8 The viable count of the CFU/g and the viable count of the two fermentation agents can be the same or different, and the two fermentation agents belong to the protection scope of the invention.
In addition, in some embodiments of the invention, the lactobacillus fermentum grx08 starter may be prepared using the following method: activating the preserved lactobacillus fermentum grx08, inoculating the activated lactobacillus fermentum grx08 into pure milk according to the inoculum size of 2-4%, and culturing the milk at the temperature of 35-40 ℃ for 15-20 h.
In some embodiments of the invention, the lactobacillus plantarum grx16 starter may be prepared using the following method: activating the preserved lactobacillus plantarum grx16, inoculating the activated lactobacillus plantarum grx16 into pure milk according to the inoculum size of 2-4%, and culturing for 15-20 h at the temperature of 35-40 ℃.
Furthermore, in some embodiments of the invention, the probiotic fermented milk may be prepared using the following method:
heating the whole milk to 48-52 ℃, adding sucrose into the whole milk, heating the whole milk to 58-62 ℃ after the sucrose is fully dissolved, homogenizing under the pressure of 20-25 MPa, heating to 93-97 ℃ for heat treatment for 4-6 min, and cooling to 38-42 ℃; adding lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder into the cooled whole milk, fermenting at 35-40 ℃ until the pH value is 4.2-4.5, cooling to room temperature, and storing at 2-6 ℃.
In some embodiments of the present invention, the probiotic composition provided by the present invention is used for preparing a probiotic fermented milk beverage, that is, the present invention also proposes a probiotic fermented milk beverage, and it is understood that, since all embodiments of the probiotic composition provided by the present invention are adopted by the probiotic fermented milk beverage provided by the present invention, at least all the beneficial effects brought by the above embodiments are provided, and will not be described in detail herein.
In some embodiments of the invention, the raw materials of the probiotic fermented milk beverage comprise reconstituted skim milk, lactobacillus fermentum grx08 starter, lactobacillus plantarum grx16 starter, a mixed solution of sugar and stabilizer, wherein: the total mass of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter is 4-6% of the mass of the reconstituted skim milk, wherein the respective addition amounts of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter are not limited, and the total mass of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter is 4-6% of the mass of the whole milk; the viable count of the lactobacillus fermentum grx08 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g, the viable count of the lactobacillus plantarum grx16 starter is 1 multiplied by 10 8 ～5×10 8 The viable count of the CFU/g and the viable count of the two fermentation agents can be the same or different, and the two fermentation agents belong to the protection scope of the invention. Further, the mass of the sugar and stabilizer solution is 1.5-2 times of the mass of the reconstituted skim milk, and the mixed solution of the sugar and the stabilizer comprises the following components in percentage by mass: 12 to 14 percent of sucrose, 0.1 to 0.15 percent of monoglyceride, 0.1 to 0.15 percent of sucrose ester, 0.4 to 0.8 percent of pectin and 84.9 to 87.4 percent of purified water.
In addition, in some embodiments of the invention, the lactobacillus fermentum grx08 starter may be prepared using the following method: activating the preserved lactobacillus fermentum grx08, inoculating the activated lactobacillus fermentum grx08 into pure milk according to the inoculum size of 2-4%, and culturing the milk at the temperature of 35-40 ℃ for 15-20 h.
In some embodiments of the invention, the lactobacillus plantarum grx16 starter may be prepared using the following method: activating the preserved lactobacillus plantarum grx16, inoculating the activated lactobacillus plantarum grx16 into pure milk according to the inoculum size of 2-4%, and culturing for 15-20 h at the temperature of 35-40 ℃.
Furthermore, in some embodiments of the invention, the probiotic fermented milk beverage may be prepared using the following method:
taking two parts of equal mass of recovered skim milk (containing 12wt% of skim milk powder), heating to 93-97 ℃ for heat treatment for 4-6 min after full dissolution, and then cooling to 37-40 ℃ to obtain recovered skim milk emulsion; adding lactobacillus fermentum grx08 bacterial powder into one of the recovered skim milk emulsions, adding lactobacillus plantarum grx16 bacterial powder into the other recovered skim milk emulsion, fermenting the two emulsions at 35-40 ℃ for 20-26 h, controlling the final acidity to 160-170 ℃, and mixing the two emulsions to obtain fermented emulsion; adding a mixed solution of sugar and a stabilizer into the fermented emulsion (preheating for 4-6 s at 108-112 ℃), homogenizing at 20-25 MPa, cooling to 15-20 ℃, and aseptically filling to obtain the probiotic fermented milk beverage, and storing at 2-6 ℃.
The following technical solutions of the present invention will be described in further detail with reference to specific examples and drawings, and it should be understood that the following examples are only for explaining the present invention and are not intended to limit the present invention.
Example 1
The probiotic composition comprises lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, wherein the ratio of the viable count of the lactobacillus fermentum grx08 bacterial powder to the viable count of the lactobacillus plantarum grx16 bacterial powder is 1:1.
Example 2
The probiotic composition comprises lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, wherein the ratio of the viable count of the lactobacillus fermentum grx08 bacterial powder to the viable count of the lactobacillus plantarum grx16 bacterial powder is 1:2.
Example 3
The probiotic composition comprises lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, wherein the ratio of the viable count of the lactobacillus fermentum grx08 bacterial powder to the viable count of the lactobacillus plantarum grx16 bacterial powder is 2:1.
Example 4
The probiotic composition comprises lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, wherein the ratio of the viable count of the lactobacillus fermentum grx08 bacterial powder to the viable count of the lactobacillus plantarum grx16 bacterial powder is 3:5.
Example 5
The probiotic composition comprises lactobacillus fermentum grx08 bacterial powder and lactobacillus plantarum grx16 bacterial powder, wherein the ratio of the viable count of the lactobacillus fermentum grx08 bacterial powder to the viable count of the lactobacillus plantarum grx16 bacterial powder is 5:3.
Example 6
(1) The probiotic solid beverage comprises the following components in percentage by mass: 5% of lactobacillus fermentum grx08 bacterial powder, 5% of lactobacillus plantarum grx16 bacterial powder, 30% of xylo-oligosaccharide, 25% of fructo-oligosaccharide, 15% of natural fruit powder and 20% of xylitol; wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 1 multiplied by 10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 powder is 1 multiplied by 10 11 CFU/g。
(2) Mixing the raw materials according to a certain proportion, pulverizing, sieving, mixing thoroughly, and packaging to obtain the probiotic solid beverage.
Example 7
(1) The probiotic solid beverage comprises the following components in percentage by mass: 10% of lactobacillus fermentum grx08 bacterial powder, 8% of lactobacillus plantarum grx16 bacterial powder, 25% of xylo-oligosaccharide, 20% of fructo-oligosaccharide, 12% of natural fruit powder and 25% of xylitol; wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 2 multiplied by 10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 powder is 2 multiplied by 10 11 CFU/g。
(2) Mixing the raw materials according to a certain proportion, pulverizing, sieving, mixing thoroughly, and packaging to obtain the probiotic solid beverage.
Example 8
(1) The probiotic solid beverage comprises the following components in percentage by mass: 7% of lactobacillus fermentum grx08 bacterial powder, 10% of lactobacillus plantarum grx16 bacterial powder, 20% of xylo-oligosaccharide, 30% of fructo-oligosaccharide, 11% of natural fruit powder and 22% of xylitol; wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 1 multiplied by 10 11 CFU/g, lactobacillus plantarum grx16 bacterial powderThe viable count is 2×10 11 CFU/g。
(2) Mixing the raw materials according to a certain proportion, pulverizing, sieving, mixing thoroughly, and packaging to obtain the probiotic solid beverage.
Example 9
(1) The probiotic solid beverage comprises the following components in percentage by mass: 10% of lactobacillus fermentum grx08 bacterial powder, 10% of lactobacillus plantarum grx16 bacterial powder, 15% of xylo-oligosaccharide, 25% of fructo-oligosaccharide, 15% of natural fruit powder and 25% of xylitol; wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 2 multiplied by 10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 powder is 1 multiplied by 10 11 CFU/g。
(2) Mixing the raw materials according to a certain proportion, pulverizing, sieving, mixing thoroughly, and packaging to obtain the probiotic solid beverage.
Example 10
(1) The probiotic solid beverage comprises the following components in percentage by mass: 10% of lactobacillus fermentum grx08 bacterial powder, 10% of lactobacillus plantarum grx16 bacterial powder, 30% of xylo-oligosaccharide, 15% of fructo-oligosaccharide, 10% of natural fruit powder and 25% of xylitol; wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 1.5X10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 powder is 1.5X10 11 CFU/g。
(2) Mixing the raw materials according to a certain proportion, pulverizing, sieving, mixing thoroughly, and packaging to obtain the probiotic solid beverage.
Example 11
Preparation of probiotic fermented milk:
(1) Heating whole milk to 50deg.C, adding sucrose (the mass of sucrose is 6% of the total mass of whole milk and sucrose), heating whole milk to 60deg.C after sucrose is sufficiently dissolved, homogenizing under 22MPa, heating to 95deg.C, heat treating for 5min, and cooling to 40deg.C;
(2) Adding lactobacillus fermentum grx08 (1% of the total milk by mass) into cooled whole milk, and the viable count of the starter is 1×10 8 CFU/g) and lactobacillus plantarum grx16 starter (starter mass 1% of whole milk mass, starter viable count is1×10 8 CFU/g), fermenting at 37 ℃ until the pH value is 4.2-4.5, cooling to room temperature to obtain the probiotic fermented milk, and storing at 2-6 ℃;
the preparation method of the lactobacillus fermentum grx08 starter comprises the following steps: activating the preserved lactobacillus fermentum grx08, inoculating the activated lactobacillus fermentum grx08 into pure milk according to an inoculum size of 3 percent, and culturing the milk at 37 ℃ for 18 hours to obtain the lactobacillus fermentum;
the preparation method of the lactobacillus plantarum grx16 starter is as follows: activating the preserved lactobacillus plantarum grx16, inoculating the activated lactobacillus plantarum grx16 into pure milk according to an inoculum size of 3 percent, and culturing the milk at 37 ℃ for 18 hours to obtain the lactobacillus plantarum.
Example 12
Preparation of probiotic fermented milk:
(1) Heating whole milk to 48 ℃, adding sucrose (the mass of the sucrose is 5% of the total mass of the whole milk and the sucrose) into the whole milk, heating the whole milk to 58 ℃ after the sucrose is fully dissolved, homogenizing under the pressure of 20MPa, heating to 93 ℃ for 6min, and cooling to 38 ℃;
(2) Adding lactobacillus fermentum grx08 (1% of the total milk mass) into cooled whole milk, and the viable count of the starter is 3×10 8 CFU/g) and lactobacillus plantarum grx16 starter (starter mass of 2% of whole milk mass, starter viable count of 2×10) 8 CFU/g), fermenting at 35 ℃ until the pH value is 4.2-4.5, cooling to room temperature to obtain the probiotic fermented milk, and storing at 2-6 ℃;
the preparation methods of lactobacillus fermentum grx08 starter and lactobacillus plantarum grx16 starter were the same as in example 11.
Example 13
Preparation of probiotic fermented milk:
(1) Heating whole milk to 52deg.C, adding sucrose (the mass of sucrose is 7% of the total mass of whole milk and sucrose), heating whole milk to 62deg.C after sucrose is sufficiently dissolved, homogenizing under 25MPa, heating to 97deg.C, heat treating for 4min, and cooling to 42deg.C;
(2) Adding lactobacillus fermentum grx08 starter (fermentation) into cooled whole milkThe mass of the agent is 2% of that of whole milk, and the viable count of the fermenting agent is 5×10 8 CFU/g) and lactobacillus plantarum grx16 starter (starter mass of 2% of whole milk mass, starter viable count of 5×10) 8 CFU/g), fermenting at 40 ℃ until the pH value is 4.2-4.5, cooling to room temperature to obtain the probiotic fermented milk, and storing at 2-6 ℃;
the preparation methods of lactobacillus fermentum grx08 starter and lactobacillus plantarum grx16 starter were the same as in example 11.
Example 14
Preparation of probiotic fermented milk beverage:
(1) Taking 175kg of recovered skim milk (containing 12wt% of skim milk powder), fully dissolving, heating to 95 ℃ for heat treatment for 5min, and cooling to 37-40 ℃ to obtain recovered skim milk emulsion;
(2) Adding lactobacillus fermentum grx08 ferment (mass of ferment is 3% of the mass of reconstituted skim milk) into one part of reconstituted skim milk emulsion, and the viable count of ferment is 5×10 8 CFU/g), lactobacillus plantarum grx16 starter (starter mass 2% of the recovered skim milk mass, starter viable count 1×10) was added to another portion of the recovered skim milk emulsion 8 CFU/g), fermenting the two emulsions at 37 ℃ for 20-26 hours, controlling the final acidity to 160-170 DEG T, and then mixing the two emulsions to obtain a fermented emulsion;
(3) Adding 650kg of mixed solution of sugar and stabilizer (comprising 12% of sucrose, 0.15% of monoglyceride, 0.1% of sucrose ester, 0.4% of pectin and the balance of purified water) after heat treatment for 5s at 110 ℃ into the fermentation emulsion, homogenizing under 22MPa, cooling to 15-20 ℃, and adopting aseptic filling to prepare the probiotic fermentation milk beverage, and storing at 2-6 ℃;
the preparation method of the lactobacillus fermentum grx08 starter comprises the following steps: activating the preserved lactobacillus fermentum grx08, inoculating the activated lactobacillus fermentum grx08 into pure milk according to an inoculum size of 3 percent, and culturing the milk at 37 ℃ for 18 hours to obtain the lactobacillus fermentum;
the preparation method of the lactobacillus plantarum grx16 starter is as follows: activating the preserved lactobacillus plantarum grx16, inoculating the activated lactobacillus plantarum grx16 into pure milk according to an inoculum size of 3 percent, and culturing the milk at 37 ℃ for 18 hours to obtain the lactobacillus plantarum.
Example 15
Preparation of probiotic fermented milk beverage:
(1) Taking 175kg of recovered skim milk (containing 12wt% of skim milk powder), fully dissolving, heating to 93 ℃ for heat treatment for 6min, and cooling to 37-40 ℃ to obtain recovered skim milk emulsion;
(2) Adding lactobacillus fermentum grx08 ferment (mass of ferment is 1% of the mass of the reconstituted skim milk) into one part of the reconstituted skim milk emulsion, and the viable count of ferment is 5×10 8 CFU/g), adding lactobacillus plantarum grx16 starter (3% of the weight of the starter and 1×10 viable count) into another part of the reconstituted skim milk emulsion 8 CFU/g), fermenting the two emulsions at 35 ℃ for 20-26 hours, controlling the acidity of the end point to 160-170 ℃, and then mixing the two emulsions to obtain a fermented emulsion;
(3) Adding 525kg of mixed solution of sugar and stabilizer (comprising 13% of sucrose, 0.12% of monoglyceride, 0.12% of sucrose ester, 0.6% of pectin and the balance of purified water) after heat treatment for 6s at 108 ℃ into the fermentation emulsion, homogenizing under 20MPa, cooling to 15-20 ℃, and adopting aseptic filling to prepare the probiotic fermentation milk beverage, and storing at 2-6 ℃;
the preparation methods of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter are the same as in example 14.
Example 16
Preparation of probiotic fermented milk beverage:
(1) Taking 175kg of recovered skim milk (containing 12wt% of skim milk powder), fully dissolving, heating to 97 ℃ for heat treatment for 4min, and cooling to 37-40 ℃ to obtain recovered skim milk emulsion;
(2) To one of the reconstituted skim milk emulsions was added lactobacillus fermentum grx08 starter (the mass of starter is 3% of the mass of reconstituted skim milk, the viable count of starter is 2×10) 8 CFU/g), adding lactobacillus plantarum grx16 starter (starter mass is recovered skim milk) into another part of recovered skim milk emulsion3% of the fat emulsion mass, the viable count of the starter is 4×10 8 CFU/g), fermenting the two emulsions at 40 ℃ for 20-26 hours, controlling the final acidity to 160-170 DEG T, and then mixing the two emulsions to obtain a fermented emulsion;
(3) Adding 700kg of mixed solution of sugar and stabilizer (comprising 14% of sucrose, 0.1% of monoglyceride, 0.15% of sucrose ester, 0.8% of pectin and the balance of purified water) after heat treatment for 5s at 110 ℃ into the fermentation emulsion, homogenizing under 25MPa, cooling to 15-20 ℃, and then adopting aseptic filling to prepare the probiotic fermentation milk beverage, and storing at 2-6 ℃;
the preparation methods of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter are the same as in example 14.
The foregoing is merely a preferred embodiment of the present invention and is not intended to limit the scope of the present invention, but various modifications and variations will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A probiotic composition, characterized in that it comprises lactobacillus fermentum grx08 and lactobacillus plantarum grx16.
2. The probiotic composition according to claim 1, characterized in that the ratio of viable count of lactobacillus fermentum grx08 to lactobacillus plantarum grx16 is 1:2 to 2:1.
3. The probiotic composition according to claim 1, characterized in that the ratio of viable count of lactobacillus fermentum grx08 to lactobacillus plantarum is 1:1.
4. Use of a probiotic composition according to any one of claims 1 to 3 for the preparation of a food, a health product and/or a pharmaceutical product having a function of regulating the digestion and absorption.
5. Use of a probiotic composition according to any one of claims 1 to 3 for the preparation of a food, a health product and/or a pharmaceutical product with hypolipidemic function.
6. Use of a probiotic composition according to any one of claims 1 to 3 for the preparation of a food, a health product and/or a pharmaceutical product having an insulin resistance alleviating function.
7. Use of a probiotic composition according to any one of claims 1 to 3 for the preparation of a food, a health product and/or a pharmaceutical product having an antioxidant function.
8. The probiotic solid beverage is characterized by comprising the following components in parts by weight:
5 to 10 percent of lactobacillus fermentum grx08 bacterial powder, 5 to 10 percent of lactobacillus plantarum grx16 bacterial powder, 15 to 30 percent of xylo-oligosaccharide, 15 to 30 percent of fructo-oligosaccharide, 10 to 15 percent of natural fruit powder and 20 to 25 percent of xylitol;
wherein the viable count of the lactobacillus fermentum grx08 bacterial powder is 1 multiplied by 10 11 ～2×10 11 CFU/g, the viable count of the lactobacillus plantarum grx16 bacterial powder is 1 multiplied by 10 11 ～2×10 11 CFU/g。
9. The probiotic fermented milk is characterized in that the raw materials of the probiotic fermented milk comprise whole milk, sucrose, lactobacillus fermentum grx08 starter and lactobacillus plantarum grx16 starter, wherein:
the mass of the sucrose is 5-7% of the total mass of the whole milk and the sucrose;
the total mass of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter is 2-4% of the mass of the whole milk;
the viable count of the lactobacillus fermentum grx08 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g, the viable count of the lactobacillus plantarum grx16 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g。
10. The probiotic fermented milk beverage is characterized in that the raw materials of the probiotic fermented milk beverage comprise reconstituted skim milk, lactobacillus fermentum grx08 starter, lactobacillus plantarum grx16 starter, and a mixed solution of sugar and stabilizer, wherein:
The total mass of the lactobacillus fermentum grx08 starter and the lactobacillus plantarum grx16 starter is 4-6% of the mass of the reconstituted skim milk;
the viable count of the lactobacillus fermentum grx08 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g；
The viable count of the lactobacillus plantarum grx16 starter is 1 multiplied by 10 8 ～5×10 8 CFU/g；
The mass of the sugar and stabilizer solution is 1.5-2 times of that of the reconstituted skim milk, and the mixed solution of the sugar and the stabilizer comprises the following components in percentage by mass: 12 to 14 percent of sucrose, 0.1 to 0.15 percent of monoglyceride, 0.1 to 0.15 percent of sucrose ester, 0.4 to 0.8 percent of pectin and 84.9 to 87.4 percent of purified water.
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| CN202310509112.9A CN116515698A (en) | 2023-05-08 | 2023-05-08 | Probiotic composition and application thereof |
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