CN117653671A - Application of bifidobacterium bifidum B11 in preparation of products for improving functional dyspepsia - Google Patents
Application of bifidobacterium bifidum B11 in preparation of products for improving functional dyspepsia Download PDFInfo
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- CN117653671A CN117653671A CN202311662153.8A CN202311662153A CN117653671A CN 117653671 A CN117653671 A CN 117653671A CN 202311662153 A CN202311662153 A CN 202311662153A CN 117653671 A CN117653671 A CN 117653671A
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- 229920001277 pectin Polymers 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000002975 protease activity determination Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of microorganisms, in particular to application of bifidobacterium bifidum B11 with a preservation number of CGMCC No.24381 in preparation of products for improving functional dyspepsia. The experimental study shows that the bifidobacterium bifidum B11 has strong protease, amylase, lipase, cellulase and lactase production capacity and strong B vitamin synthesis capacity, so that the bifidobacterium bifidum B11 can be used for preparing products for improving functional dyspepsia, in particular to products for promoting digestion of protein, starch, fat and cellulose or supplementing B vitamins.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to application of bifidobacterium bifidum B11 in preparation of a product for improving functional dyspepsia.
Background
Functional dyspepsia (functional dyspepsia, FD) is a common functional gastrointestinal disorder and many children have functional dyspepsia. Especially for preschool children, intestinal flora, digestive system structures, secretion conditions of digestive juice and the like are in a development stage, the intestinal flora and the digestive system structures are extremely easily influenced or destroyed by the outside, and the children in the stage often have bad eating habits, such as eating, playing, picky eating, and eating vegetables, and the like, so that the secretion of digestive enzymes in the eating process is seriously influenced, and functional dyspepsia is easily caused. At the same time, its preference for high fat, high protein, high starch foods also aggravates dyspepsia symptoms to some extent. The long-term digestion problem can cause the preschool children to have reduced appetite, vomit, bad breath, insufficient nutrient absorption, thereby causing malnutrition, emaciation, hypoevolutism and reduced immunity.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the application of bifidobacterium bifidum B11 in preparing a product for improving functional dyspepsia, and the strain has strong protease, amylase, lipase, cellulase and lactase producing capacity and strong B vitamin synthesizing capacity, and can effectively improve the functional dyspepsia.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
the application of bifidobacterium bifidum B11 with the preservation number of CGMCC No.24381 in preparing products for improving functional dyspepsia. The strain is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with a preservation address of Beijing, chaoyang area, north Chenxi Lu No. 1, 3 and a national institute of microbiology. The bifidobacterium bifidum B11 strain is disclosed in a patent with the application number of CN202210476137.9 and the name of 'a bifidobacterium bifidum strain with the functions of reducing fat and relieving hyperglycemia, regulating intestinal immunity and application thereof'.
Experimental study shows that the bifidobacterium bifidum B11 has strong protease, amylase, lipase and cellulase production capability, and can effectively promote digestion and decomposition of protein, starch, fat and fiber in food, so that the bifidobacterium bifidum B11 is converted into micromolecular nutrient substances which are easy to absorb; the bifidobacterium bifidum B11 also has strong lactase production capacity, can promote lactose digestion and decomposition, and can effectively relieve lactose intolerance. In addition, the bifidobacterium bifidum B11 also has strong capability of synthesizing B vitamins, wherein the B vitamins are important auxiliary factors for synthesizing various enzyme substances of a human body, participate in metabolism of saccharides, proteins and fat of the human body, and are key factors for promoting secretion of digestive juice of the human body. Thus, the bifidobacterium bifidum B11 can be used for preparing products for improving functional dyspepsia, in particular for promoting protein, starch, fat, cellulose, lactose digestion or supplementing B vitamins.
Preferably, the product contains a live strain of the bifidobacterium bifidum B11 or a metabolite thereof.
Preferably, the product is a product for promoting protein digestion.
Preferably, the product is a product for promoting digestion of starch.
Preferably, the product is a product for promoting fat digestion.
Preferably, the product is a product for promoting digestion of cellulose.
Preferably, the product is a product for promoting lactose digestion and/or improving lactose intolerance.
Preferably, the product is a product for supplementing B vitamins.
Preferably, the above products include medicines, health foods, foods and food additives, wherein the dosage forms of medicines, health foods include, but are not limited to, conventional dosage forms such as powders, tablets, granules or solutions, and the forms of foods include, but are not limited to, liquid drinks, solid drinks, cold cakes, soft sweets, dairy products and the like.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Many children have functional dyspepsia, especially preschool children, and external disturbance and destruction and poor eating habits of the children can lead to functional dyspepsia, and the preference of the children for high-fat, high-protein and high-starch foods can aggravate dyspepsia symptoms to a certain extent. The problems of malnutrition, emaciation, slow development, reduced immunity and the like caused by long-term digestion are urgently solved. A large number of researches show that probiotics have an improvement effect on regulating intestinal flora of a human body, however, not all probiotics can play an ideal role, but the effects of directly improving the digestive enzyme activity of the body and improving dyspepsia are rarely reported.
The invention provides application of bifidobacterium bifidum B11 with a preservation number of CGMCC No.24381 in preparation of products for improving functional dyspepsia based on a large number of researches. The bifidobacterium bifidum B11 has strong protease, amylase, lipase, cellulase and lactase production capacity, has strong B vitamin synthesis capacity, can effectively improve functional dyspepsia, and can be used for preparing products for improving functional dyspepsia. The forms of the product include, but are not limited to, pharmaceuticals, health foods, and food additives. The dosage forms of the medicines and the health foods comprise conventional dosage forms such as powder, tablets, granules or solutions, and the forms of the foods comprise liquid drinks, solid drinks, cold cakes, soft sweets, dairy products and the like.
When the product is prepared, other auxiliary materials are added according to the requirement, and the product is prepared by a conventional method.
For example, in preparing a dairy product, it may be prepared as follows: sterilizing fresh cow milk, dissolving white granulated sugar into the cow milk, inoculating bifidobacterium bifidum B11, fermenting at 40-42 ℃ until the pH value is 4.2-4.3, refrigerating and after-ripening to obtain the fermented yogurt. Diluting the fermented yogurt with water solution containing correctant such as syrup, and flavoring to obtain fermented milk beverage.
In the preparation of soft sweets, the following method can be adopted: the soft candy is prepared by spraying a mixture of bifidobacterium bifidum B11 and a glazing agent on the surface of the soft candy after molding and before drying. The surface of the soft candy can be further modified by other polishing agents.
In preparing the powder, the powder can be prepared as follows: and mixing the freeze-dried powder of the bifidobacterium bifidum B11, the prebiotics, the fruit and vegetable powder, the xylitol and other auxiliary materials, packaging to obtain a powder product containing the bifidobacterium bifidum B11, wherein the end product can be prepared according to different viable count, for example, each independently packaged powder can contain 100-300 hundred million viable count of the bifidobacterium bifidum B11. Wherein the prebiotic is selected from at least one of fructo-oligosaccharide, isomaltooligosaccharide, isomaltulose, chitosan oligosaccharide or mannooligosaccharide.
In preparing tablets, the following procedure may be used: mixing the bifidobacterium bifidum B11 lyophilized powder, prebiotics and common tablet raw materials such as pregelatinized starch, microcrystalline cellulose, magnesium stearate, talcum powder, sweetener and essence according to conventional proportion or granulating, and mechanically pressing into tablet by a tablet press. The pressure can be adjusted according to the hardness requirement of the product during tabletting. Wherein the prebiotic is selected from at least one of fructo-oligosaccharide, isomaltooligosaccharide, isomaltulose, chitosan oligosaccharide or mannooligosaccharide.
In preparing the granule, the preparation method comprises the following steps: mixing the lyophilized powder of Bifidobacterium bifidum B11, prebiotics, filler, sweetener, essence, etc., granulating by conventional method, preparing product according to gram weight or viable count, and packaging. The prebiotic is selected from at least one of fructo-oligosaccharide, isomaltooligosaccharide, isomaltulose, chitosan oligosaccharide or mannooligosaccharide; the filler may be at least one of microcrystalline cellulose or pregelatinized starch.
In the preparation of the product, the adopted bifidobacterium bifidum B11 freeze-dried powder can be prepared according to the following method:
inoculating bifidobacterium bifidum B11 frozen and preserved at-80 ℃ into a fresh and improved MRS culture medium for anaerobic culture at 37 ℃ for 24 hours, and harvesting first-stage seeds; transferring the first-level seeds to a fresh improved MRS culture medium in an inoculum size of 5%, carrying out anaerobic culture for 24 hours at 37 ℃, and harvesting second-level seeds; transferring the second-level seed liquid to a fresh modified MRS culture medium according to an inoculum size of 5%, performing anaerobic culture for 20-24 h at 37 ℃, centrifuging for 10min at 4000g at 4 ℃, discarding the supernatant, washing bacterial mud for 2 times by using sterile physiological saline, uniformly mixing the bacterial mud with a protective agent according to a ratio of 1:2.5 (m/v), pre-freezing for 12h at-70 ℃, then placing in a freeze dryer for vacuum freeze drying, and crushing to obtain bifidobacterium bifidum B11 freeze-dried powder. Wherein the protective agent can be prepared by the following method: 10 to 15g of skim milk powder, 4 to 9g of trehalose, 3 to 7g of sucrose, 1 to 2g of glycerol, 1 to 2g of gelatin, 1 to 2g of sodium glutamate, 0.1 to 0.2g of L-cysteine and 0.3 to 0.4g of manganese sulfate are uniformly mixed, and distilled water is added to be added to 100g of the mixture to obtain the compound.
The technical scheme of the invention is further described below with reference to specific embodiments.
The formulation and formulation of the media used in the following examples were as follows:
improvement of MRS culture medium: 20g of glucose, 10g of peptone, 6.5g of beef powder, 5g of yeast extract powder, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 2g of dipotassium hydrogen phosphate and MgSO 4 ·7H 2 O 0.58g，MnSO 4 ·H 2 O0.25 g, cysteine hydrochloride 0.5g, tween 80 1mL, distilled water 1000mL.
Protease fermentation broth: 5.0g of casein, 5.0g of yeast extract, 5.0g of glucose, 2.0g of disodium hydrogen phosphate, 1.0g of potassium chloride, 0.1g of magnesium sulfate, pH 7.0-7.2 and sterilizing at 121 ℃ for 21 minutes.
Amylase fermentation broth: 10.0g of peptone, 10.0g of soluble starch, 5.0g of beef extract, 5.0g of sodium chloride, pH 7.2 and sterilizing at 121 ℃ for 21 minutes.
Lipase fermentation broth: 10.0g of peptone, 40.0g of glucose, 10.0g of olive oil, 0.5g of magnesium sulfate heptahydrate, 1.0g of dipotassium hydrogen phosphate, pH 7.5 and sterilizing at 121 ℃ for 21 minutes.
Cellulase fermentation broth: 10.0g of yeast powder, 15.0g of sodium carboxymethyl cellulose, 6.0g of sodium chloride, 0.1g of magnesium sulfate heptahydrate, 0.5g of potassium dihydrogen phosphate, 0.1g of calcium chloride, 2.0g of dipotassium hydrogen phosphate, 2.0g of ammonium sulfate, pH 7.0-7.2 and sterilizing at 121 ℃ for 21 minutes.
Lactase fermentation broth: lactose 10.0g, yeast powder 10.0g, magnesium sulfate 0.2g, pH6.8, and autoclaved at 115℃for 15min.
Example 1
The present example provides results of an investigation of the protease producing ability of bifidobacterium bifidum B11.
(1) The bifidobacterium bifidum B11 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Protease activity determination: inoculating the activated bifidobacterium bifidum B11 strain into a protease fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting protease activity in the supernatant by using a protease activity kit. The total protease activity was measured to be 0.56 azocasein units/h/mL.
Example 2
The present example provides results of an investigation of the amylase producing ability of bifidobacterium bifidum B11.
(1) The bifidobacterium bifidum B11 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Determination of amylase activity: inoculating the activated bifidobacterium bifidum B11 strain into an amylase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting amylase activity in the supernatant by using an amylase activity kit. The amylase activity was measured to be 0.73mg/min/mL.
Example 3
The present example provides results of investigation of the lipase producing ability of bifidobacterium bifidum B11.
(1) The bifidobacterium bifidum B11 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Measurement of lipase production activity: inoculating the activated bifidobacterium bifidum B11 strain into a lipase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting lipase activity in the supernatant by using a lipase activity kit. The lipase activity was detected to be 22.4nmol/min/mL.
Example 4
The present example provides results of an investigation of the cellulase-producing ability of bifidobacterium bifidum B11.
(1) The bifidobacterium bifidum B11 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) And (3) measuring cellulase production activity: inoculating the activated bifidobacterium bifidum B11 strain into a cellulase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting cellulase activity in the supernatant by using a cellulase activity kit. The detection shows that the cellulase activity is 80 mug/h/mL.
Example 5
The present example provides results of an investigation of the lactase producing ability of bifidobacterium bifidum B11.
(1) The bifidobacterium bifidum B11 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Lactase production activity determination of each strain: inoculating the activated bifidobacterium bifidum B11 strain into a lactase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting lactase activity in the supernatant by using a lactase activity kit. The lactase activity was 1696U/mL.
Example 6
The present example provides results of an investigation of the ability of bifidobacterium bifidum B11 to synthesize vitamin B.
(1) The bifidobacterium bifidum B11 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Inoculating the activated bifidobacterium bifidum B11 strain into MRS liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting the vitamin B group content in the supernatant by using a vitamin B1, B2, B6 and B12 content detection kit. The concentration of Vb1 in the supernatant was found to be 4.65. Mu.g/mL, the concentration of Vb2 was found to be 46. Mu.g/mL, the concentration of Vb6 was found to be 4.6. Mu.g/mL, and the concentration of Vb12 was found to be 1.67. Mu.g/mL.
Example 7
The present example provides the use of bifidobacterium bifidum B11 in the manufacture of a food product for improving functional dyspepsia.
1. Fermented yogurt for improving functional dyspepsia
Sterilizing fresh cow milk, adding 5% white granulated sugar, stirring to dissolve completely, inoculating 0.03% bifidobacterium bifidum B11 at 40-42 ℃, fermenting at 40-42 ℃ to pH 4.2-4.3, refrigerating, and aging to obtain fermented yogurt.
2. Fermented milk beverage for improving functional dyspepsia
Sterilizing fresh cow milk, adding 5% white granulated sugar, stirring to dissolve completely, inoculating 0.03% bifidobacterium bifidum B11 at 40-42 ℃, fermenting at 40-42 ℃ to pH 4.2-4.3, refrigerating, and aging to obtain fermented yogurt. Preparing syrup from drinking water and fructose-glucose syrup, sterilizing at 95deg.C for 5min, cooling to 42deg.C, mixing with fermented yogurt, adding correctant and essence according to taste requirement, homogenizing, packaging, and refrigerating to obtain fermented milk beverage.
3. Soft sweet for improving functional dyspepsia
Mixing pectin, gelatin and water according to the mass ratio of 1:1:4, grinding into semitransparent paste, heating and stirring at 60-75 ℃ to semitransparent glue solution, and cooling for later use; uniformly mixing fructo-oligosaccharide and maltitol according to the mass ratio of 3:2, adding glue solution, and preparing a semi-finished soft candy product by casting; mixing the bifidobacterium bifidum B11 freeze-dried powder, coconut oil and carnauba wax in a mass ratio of 8:1:1, spraying the mixture on a semi-finished soft candy product, cooling and drying the mixture to obtain the finished soft candy product.
Example 8
The embodiment provides application of bifidobacterium bifidum B11 in preparing health-care food for improving functional dyspepsia.
1. Powder for improving functional dyspepsia
And mixing 35% of bifidobacterium bifidum B11 freeze-dried powder, 25% of isomaltooligosaccharide, 15% of fruit and vegetable powder and 25% of xylitol according to mass percentage, preparing the product specification according to the viable count, and packaging to obtain the powder containing bifidobacterium bifidum B11.
2. Tablet for improving functional dyspepsia
Taking 28% of bifidobacterium bifidum B11 freeze-dried powder, 7% of mannooligosaccharide, 26% of microcrystalline cellulose, 37% of pregelatinized starch, 0.4% of magnesium stearate, 0.6% of talcum powder, 0.5% of sweetener and 0.5% of essence according to mass percentage, uniformly mixing, preparing the product specification according to gram weight or viable count, and mechanically pressing into tablets by a tablet press. The pressure can be adjusted according to the hardness requirement of the product during tabletting.
3. Granule for improving functional dyspepsia
Taking bifidobacterium bifidum B11 freeze-dried powder, isomaltulose, pregelatinized starch and sugar powder according to the mass ratio of 7:2:3:2, uniformly mixing, granulating by a wet method, drying at a low temperature, adding 0.5% talcum powder and 0.5% essence, preparing product specifications according to gram weight or viable bacteria number, and sub-packaging to obtain the granule.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, or alternatives falling within the spirit and principles of the invention.
Claims (9)
1. The application of bifidobacterium bifidum B11 with the preservation number of CGMCC No.24381 in preparing products for improving functional dyspepsia.
2. Use according to claim 1, wherein said product comprises a live strain of said bifidobacterium bifidum B11 or a metabolite thereof.
3. The use according to claim 2, wherein the product is a product for promoting protein digestion.
4. Use according to claim 2, wherein the product is a product for promoting digestion of starch.
5. Use according to claim 2, wherein the product is a product for promoting fat digestion.
6. Use according to claim 2, wherein the product is a product for promoting digestion of cellulose.
7. Use according to claim 2, wherein the product is a product for promoting lactose digestion and/or improving lactose intolerance.
8. Use according to claim 2, wherein the product is a product for supplementing B vitamins.
9. The use according to any one of claims 1 to 8, wherein the product comprises a pharmaceutical product, a health food, a food and a food additive.
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