CN117859907A - Litchi polysaccharide-lactobacillus casei synbiotic and explosive bead as well as preparation method and application thereof - Google Patents
Litchi polysaccharide-lactobacillus casei synbiotic and explosive bead as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN117859907A CN117859907A CN202410172646.1A CN202410172646A CN117859907A CN 117859907 A CN117859907 A CN 117859907A CN 202410172646 A CN202410172646 A CN 202410172646A CN 117859907 A CN117859907 A CN 117859907A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus casei
- litchi
- polysaccharide
- litchi polysaccharide
- gel
- 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
- 229940017800 lactobacillus casei Drugs 0.000 title claims abstract description 112
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 239000011324 bead Substances 0.000 title claims abstract description 26
- 239000002360 explosive Substances 0.000 title claims abstract description 21
- 235000019722 synbiotics Nutrition 0.000 title claims abstract description 21
- 241001629511 Litchi Species 0.000 title 1
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 126
- 150000004676 glycans Chemical class 0.000 claims abstract description 54
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 54
- 239000005017 polysaccharide Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 45
- 229940088710 antibiotic agent Drugs 0.000 claims abstract description 45
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 44
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 42
- 230000000694 effects Effects 0.000 claims abstract description 29
- 230000003115 biocidal effect Effects 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 29
- 239000000661 sodium alginate Substances 0.000 claims description 29
- 235000010413 sodium alginate Nutrition 0.000 claims description 29
- 229940005550 sodium alginate Drugs 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 26
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 22
- 239000001110 calcium chloride Substances 0.000 claims description 22
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 22
- 239000011259 mixed solution Substances 0.000 claims description 22
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 21
- 239000001527 calcium lactate Substances 0.000 claims description 21
- 235000011086 calcium lactate Nutrition 0.000 claims description 21
- 229960002401 calcium lactate Drugs 0.000 claims description 21
- 239000007864 aqueous solution Substances 0.000 claims description 18
- 230000036541 health Effects 0.000 claims description 11
- 229960002713 calcium chloride Drugs 0.000 claims description 6
- 235000011148 calcium chloride Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000004880 explosion Methods 0.000 claims description 4
- 241000699670 Mus sp. Species 0.000 abstract description 49
- 230000000968 intestinal effect Effects 0.000 abstract description 18
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 17
- 230000002550 fecal effect Effects 0.000 abstract description 13
- 210000004534 cecum Anatomy 0.000 abstract description 11
- 230000002829 reductive effect Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000008855 peristalsis Effects 0.000 abstract description 4
- 239000003642 reactive oxygen metabolite Substances 0.000 abstract description 2
- 210000003608 fece Anatomy 0.000 description 18
- 239000000843 powder Substances 0.000 description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 239000000243 solution Substances 0.000 description 12
- 239000003153 chemical reaction reagent Substances 0.000 description 10
- 230000036542 oxidative stress Effects 0.000 description 10
- 230000006378 damage Effects 0.000 description 8
- 210000000813 small intestine Anatomy 0.000 description 8
- 230000006870 function Effects 0.000 description 7
- 239000002244 precipitate Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 208000027418 Wounds and injury Diseases 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 208000014674 injury Diseases 0.000 description 5
- 239000006041 probiotic Substances 0.000 description 5
- 235000018291 probiotics Nutrition 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000002224 dissection Methods 0.000 description 4
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 4
- 229940107187 fructooligosaccharide Drugs 0.000 description 4
- 230000008991 intestinal motility Effects 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 210000004347 intestinal mucosa Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- BELBBZDIHDAJOR-UHFFFAOYSA-N Phenolsulfonephthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2S(=O)(=O)O1 BELBBZDIHDAJOR-UHFFFAOYSA-N 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000007358 intestinal barrier function Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GSDSWSVVBLHKDQ-JTQLQIEISA-N Levofloxacin Chemical compound C([C@@H](N1C2=C(C(C(C(O)=O)=C1)=O)C=C1F)C)OC2=C1N1CCN(C)CC1 GSDSWSVVBLHKDQ-JTQLQIEISA-N 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 239000012984 antibiotic solution Substances 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 229940093761 bile salts Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 229960001668 cefuroxime Drugs 0.000 description 1
- JFPVXVDWJQMJEE-IZRZKJBUSA-N cefuroxime Chemical compound N([C@@H]1C(N2C(=C(COC(N)=O)CS[C@@H]21)C(O)=O)=O)C(=O)\C(=N/OC)C1=CC=CO1 JFPVXVDWJQMJEE-IZRZKJBUSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000004913 chyme Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004957 immunoregulator effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 230000003870 intestinal permeability Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229960003376 levofloxacin Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003068 molecular probe Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940127249 oral antibiotic Drugs 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004393 prognosis Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000001187 pylorus Anatomy 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to litchi polysaccharide-lactobacillus casei synbiotic and explosive bead, and a preparation method and application thereof, and belongs to the technical field of health-care food. The invention provides a synbiotics with the function of relieving side effects of antibiotics, which comprises the following components: litchi polysaccharide and lactobacillus casei; the mass ratio of the litchi polysaccharide to the lactobacillus casei is 1-2: 1 to 2. The synbiotics obtained by the preparation method can reduce the cecum index, the fecal water content and the fecal pH value of the mice exposed by antibiotics, and enhance the intestinal peristalsis capability and the gastrointestinal tract operation capability; simultaneously, the level of reactive oxygen species ROS can be reduced, thereby alleviating the side effects of antibiotic exposure on the body.
Description
Technical Field
The invention relates to the technical field of health-care foods, in particular to litchi polysaccharide-lactobacillus casei synbiotic and explosive beads, and a preparation method and application thereof.
Background
Antibiotics are widely applied to the industries of medicine, agriculture, livestock and aquaculture, and are compounds for treating diseases and inhibiting the growth of harmful bacteria, thereby promoting the growth and development of organisms and metabolism. However, the use of antibiotics is easy to cause the problems of environmental pollution, food residue, enhanced bacterial drug resistance and the like, and can also cause potential threat to the health of people, and the risks to the ecological environment and the health of human bodies are not small in scale. At present, the use of antibiotics is still in an upward trend, and people inevitably receive antibiotics actively or passively for a long time. Long-term exposure of antibiotics increases the risk of certain diseases occurring, and the gastrointestinal tract is the organ most vulnerable to oral antibiotics. It has been demonstrated that prolonged exposure of antibiotics can destroy intestinal barrier function, destroy epithelial tissue, cause cecum swelling, and at the same time, can destroy intestinal barrier function by disturbing the steady state of intestinal microbiota, thereby destroying human health. Thus, there is a need to provide a healthy diet strategy that prevents or reduces antibiotic side effects.
Probiotics are a general term for active microorganisms capable of producing health effects on a host, and are microorganisms which exist in the intestinal tract, reproductive system and other environments of the body and play a certain role on the host so as to improve the micro-environmental balance of the host and promote the health of the body. The probiotics can regulate the composition and the quantity of microorganisms in the intestinal tract by protecting the barrier function of intestinal mucosa, thereby maintaining the stable environment in the intestinal tract. Lactobacillus casei (Lactobacillus casei) is lactobacillus, is widely applied to dairy products, and has various beneficial effects of regulating immune function, protecting intestinal mucosa function, regulating intestinal flora and the like. But probiotics are very sensitive to the environment and their viability is affected during processing, storage to final consumption, such as pH, hydrogen peroxide, oxygen concentration, gastric juice of high acidity, storage temperature, digestive enzymes, bile salts in the small intestine, lactic acid and acetic acid concentration. Therefore, how to effectively increase the viable count of probiotics has become a current urgent problem to be solved.
Litchi (Litchi chinensis Sonn.) is a plant of the genus Litchi of the family Sapindaceae, widely distributed in tropical and subtropical areas, one of four large fruits in Guangdong, commonly known as "Ling nan Guo Wang". Fresh litchi pulp is tender and succulent, rich in nutrition, fragrant, sweet and delicious, rich in components such as polysaccharide, polyphenol, vitamins, dietary fibers, minerals and the like, has higher nutritive value and biological activity, and is regarded as a 'fruit-in-fruit treasure', and is a health-care and intelligence-improving nutritional treasure. The litchi polysaccharide is taken as a main water-soluble active ingredient in litchi, and the biological efficacy of the litchi polysaccharide is widely focused, and mainly relates to immunoregulatory activity, antioxidant activity, blood sugar reduction, fatigue resistance and the like. The research shows that litchi polysaccharide can not be completely degraded in the gastrointestinal digestive system, can enter the large intestine in a relatively complete form, can be utilized by intestinal flora in vivo to generate metabolic products such as acetic acid, can regulate the composition of the intestinal flora, promote the growth of beneficial intestinal bacteria and maintain intestinal micro-homeostasis.
Disclosure of Invention
The invention aims to provide litchi polysaccharide-lactobacillus casei synbiotic, explosive beads, and a preparation method and application thereof, so as to solve the problem of side effects of antibiotics in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a synbiotics with the function of relieving side effects of antibiotics, which comprises the following components:
litchi polysaccharide and lactobacillus casei;
the mass ratio of the litchi polysaccharide to the lactobacillus casei is 1-2: 1 to 2.
Preferably, the viable count of the lactobacillus casei is 0.5 to 1.5X10 10 CFU/g。
The invention also provides application of the synbiotics in preparing health-care products for relieving side effects of antibiotics.
The invention also provides litchi polysaccharide-lactobacillus casei gel, which comprises the following components:
litchi polysaccharide, lactobacillus casei, sodium alginate, calcium chloride and water;
the viable count of the lactobacillus casei is 0.5 to 1.5X10 10 CFU/g；
The litchi polysaccharide, lactobacillus casei, sodium alginate and calcium chloride are in a mass ratio of 1-2: 1-2: 0.6 to 2:2 to 6;
the volume ratio of the total mass of the litchi polysaccharide, the lactobacillus casei, the sodium alginate and the calcium chloride to the water is 4.6-12.0 g:1100mL.
The invention also provides a preparation method of the litchi polysaccharide-lactobacillus casei gel, which comprises the following steps:
(1) Mixing sodium alginate, litchi polysaccharide and lactobacillus casei with 1/11-1/10 of water to obtain a mixed solution;
(2) Mixing calcium chloride with the rest of water to obtain a calcium chloride aqueous solution;
(3) And (3) mixing the mixed solution obtained in the step (1) with a calcium chloride aqueous solution to obtain the litchi polysaccharide-lactobacillus casei gel.
The invention also provides application of the litchi polysaccharide-lactobacillus casei gel or the litchi polysaccharide-lactobacillus casei gel prepared by the preparation method in preparation of health care products for relieving side effects of antibiotics.
The invention provides litchi polysaccharide-lactobacillus casei explosive beads, which comprise the following components:
litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide, sodium alginate, calcium lactate and water;
the litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide, sodium alginate and calcium lactate are in a mass ratio of 1-2: 1-2: 0.5 to 1:4 to 9;
the total volume ratio of the total mass of the litchi polysaccharide-lactobacillus casei gel, the litchi polysaccharide, the sodium alginate and the calcium lactate to the water is 6.5-14 g:1100mL;
the litchi polysaccharide-lactobacillus casei gel is the litchi polysaccharide-lactobacillus casei gel or the litchi polysaccharide-lactobacillus casei gel prepared by the preparation method.
The invention also provides a preparation method of the litchi polysaccharide-lactobacillus casei explosive bead, which comprises the following steps:
(1) Mixing litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide and sodium alginate with 1/11-1/10 of water to obtain mixed solution;
(2) Mixing calcium lactate with the rest of water to obtain a calcium lactate aqueous solution;
(3) And (3) mixing the mixed solution obtained in the step (1) with a calcium lactate aqueous solution to obtain the explosion beads.
Preferably, the mixing time in the step (3) is 10-30 s.
The invention also provides application of the litchi polysaccharide-lactobacillus casei explosive bead or the litchi polysaccharide-lactobacillus casei explosive bead prepared by the preparation method in preparation of health-care products for relieving side effects of antibiotics.
The invention has the following technical effects and advantages:
the invention provides a litchi polysaccharide-lactobacillus casei synbiotic with the function of relieving side effects of antibiotics. The litchi polysaccharide-lactobacillus casei synbiotics can reduce the cecum index exposed by antibiotics, the fecal water content and the fecal pH value, and enhance the intestinal peristalsis capability and the gastrointestinal tract operation capability; simultaneously, the level of reactive oxygen species ROS can be reduced, thereby alleviating the side effects of antibiotic exposure on the body.
The invention also provides a litchi polysaccharide-lactobacillus casei synbiotic explosive bead with the effect of relieving the side effect of antibiotics and a preparation method thereof. The prepared explosion beads not only retain typical fragrance of litchi, but also are rich in litchi active polysaccharide and probiotics, can regulate intestinal health of human bodies, and have good health care effects on human bodies.
Drawings
FIG. 1 is a graph of cecal index of mice from different treatment groups;
FIG. 2 is a graph showing the fecal moisture content of mice from different treatment groups;
FIG. 3 is a graph showing the pH of feces from mice in different treatment groups;
FIG. 4 is an intestinal motility profile of mice from different treatment groups;
FIG. 5 is a graph of gastrointestinal tract performance of mice from different treatment groups;
FIG. 6 is a graph of fecal ROS levels in mice from different treatment groups;
FIG. 7 is a graph of intestinal ROS levels in mice from different treatment groups.
Detailed Description
The invention provides a synbiotics with the function of relieving side effects of antibiotics, which comprises the following components:
litchi polysaccharide and lactobacillus casei;
the mass ratio of the litchi polysaccharide to the lactobacillus casei is 1-2: 1 to 2, preferably 1:1.
in the present invention, the viable count of Lactobacillus casei is 0.5 to 1.5X10 10 CFU/g, preferably 1X 10 10 CFU/g。
The preparation method of the litchi polysaccharide comprises the following steps:
pulverizing dried litchi pulp by a beater, loading into a low-temperature continuous phase-change extraction kettle, extracting with water at 75-85 ℃ for 2.5-3.5 h, preferably 80 ℃ for 3h, vacuum concentrating the extract to 1/4 of the original volume, vacuum concentrating at 60-70 ℃, preferably 65 ℃, adding 95% ethanol until the final concentration of the system ethanol is 80%, centrifuging at 4 ℃ for 10min after alcohol precipitation at 4500rpm to obtain polysaccharide precipitate, washing the precipitate with absolute ethanol for 3 times, collecting the precipitate, re-dissolving the precipitate with water, adding 1% papain, adjusting the pH to 6.4, carrying out enzymolysis at 55-65 ℃ for 2.5-3.5 h, preferably 60 ℃ for 3h, carrying out enzyme deactivation in a water bath for 5-15 min, preferably 10min, centrifuging at 7500-8500 rpm for 5-15 min, preferably 8000rpm for 10min, collecting supernatant, dialyzing with distilled water for 48h, concentrating, and vacuum freeze-drying to obtain litchi polysaccharide.
The preparation method of the lactobacillus casei comprises the following steps:
culturing Lactobacillus casei strain in MRS broth for 48 hr, subculturing for 2 times, centrifuging at 7500-8500 rpm at 4deg.C for 5-15 min, preferably at 8000rpm for 10min, washing with pre-cooled sterile water for 2 times, and lyophilizing to obtain 0.5-1.5X10 10 CFU/g lactobacillus casei is preserved at 4 ℃ for standby.
The invention also provides application of the synbiotics in preparing health-care products for relieving side effects of antibiotics.
The invention also provides litchi polysaccharide-lactobacillus casei gel, which comprises the following components:
litchi polysaccharide, lactobacillus casei, sodium alginate, calcium chloride and water;
the viable count of the lactobacillus casei is 0.5 to 1.5X10 10 CFU/g, preferably 1X 10 10 CFU/g；
The litchi polysaccharide, lactobacillus casei, sodium alginate and calcium chloride are in a mass ratio of 1-2: 1-2: 0.6 to 2:2 to 6, preferably 1.5:1.5:1.3:4, a step of;
the volume ratio of the total mass of the litchi polysaccharide, the lactobacillus casei, the sodium alginate and the calcium chloride to the water is 5.6-12.0 g:1100mL, preferably 8.3g:1100mL.
The invention also provides a preparation method of the litchi polysaccharide-lactobacillus casei gel, which comprises the following steps:
(1) Mixing sodium alginate, litchi polysaccharide and lactobacillus casei with 1/11-1/10 of water, preferably 1/11 of water, to obtain a mixed solution;
(2) Mixing calcium chloride with the rest of water to obtain a calcium chloride aqueous solution;
(3) And (3) mixing the mixed solution obtained in the step (1) with a calcium chloride aqueous solution to obtain the litchi polysaccharide-lactobacillus casei gel.
The invention also provides application of the litchi polysaccharide-lactobacillus casei gel or the litchi polysaccharide-lactobacillus casei gel prepared by the preparation method in preparation of health care products for relieving side effects of antibiotics.
The invention provides litchi polysaccharide-lactobacillus casei explosive beads, which comprise the following components:
litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide, sodium alginate, calcium lactate and water;
the litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide, sodium alginate and calcium lactate are in a mass ratio of 1-2: 1-2: 0.5 to 1:4 to 9, preferably 2:2:0.8:9, a step of performing the process;
the total volume ratio of the total mass of the litchi polysaccharide-lactobacillus casei gel, the litchi polysaccharide, the sodium alginate and the calcium lactate to the water is 6.5-14 g:1100mL, preferably 13.8g:1100mL;
the litchi polysaccharide-lactobacillus casei gel is the litchi polysaccharide-lactobacillus casei gel or the litchi polysaccharide-lactobacillus casei gel prepared by the preparation method.
The invention also provides a preparation method of the litchi polysaccharide-lactobacillus casei explosive bead, which comprises the following steps:
(1) Mixing litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide and sodium alginate with 1/11-1/10 of water, preferably 1/11 of water, to obtain a mixed solution;
(2) Mixing calcium lactate with the rest of water to obtain a calcium lactate aqueous solution;
(3) And (3) mixing the mixed solution obtained in the step (1) with a calcium lactate aqueous solution to obtain the explosion beads.
In the present invention, the mixing time in the step (3) is 10 to 30 seconds, preferably 20 seconds.
The invention also provides application of the litchi polysaccharide-lactobacillus casei explosive bead or the litchi polysaccharide-lactobacillus casei explosive bead prepared by the preparation method in preparation of health-care products for relieving side effects of antibiotics.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Litchi polysaccharide preparation
Pulverizing fructus litchi jerky with beater, loading into low temperature continuous phase change extraction kettle, extracting at 80deg.C for 3 hr, vacuum concentrating the extractive solution to 1/4 of original volume, vacuum concentrating at 65deg.C, adding 95% ethanol until final concentration of system ethanol is 80%, precipitating with ethanol at 4deg.C overnight, centrifuging at 4500rpm for 10min to obtain polysaccharide precipitate, washing precipitate with anhydrous ethanol for 3 times, collecting, re-dissolving precipitate with water, adding 1% papain, adjusting pH to 6.4, performing enzymolysis at 60deg.C for 3 hr, inactivating enzyme with boiling water bath for 10min, centrifuging at 8000rpm for 10min, collecting supernatant, dialyzing with distilled water for 48 hr, concentrating, and vacuum freeze drying to obtain fructus litchi polysaccharide powder.
Preparation of lactobacillus casei
Culturing Lactobacillus casei strain in MRS broth for 48 hr, subculturing for 2 times, centrifuging at 4deg.C and 8000rpm for 10min, washing with pre-cooled sterile water for 2 times, and lyophilizing to obtain 1×10 10 CFU/g lactobacillus casei freeze-dried powder is preserved at 4 ℃ for standby.
Preparation of litchi polysaccharide-lactobacillus casei synbiotics
Taking 1g litchi polysaccharide powder and 1g living bacteria number of 1×10 10 And mixing CFU/g lactobacillus casei freeze-dried powder to obtain the litchi polysaccharide-lactobacillus casei synbiotics.
Example 2
Preparation of litchi polysaccharide-lactobacillus casei gel
(1) Dissolving 0.6g of sodium alginate powder in 100mL of deionized water, and fully stirring to completely dissolve the sodium alginate powder to obtain sodium alginate aqueous solution;
(2) Adding 2.0g of litchi polysaccharide powder (example 1) and 2.0g of lactobacillus casei freeze-dried powder (example 1) into sodium alginate aqueous solution, and uniformly mixing to obtain mixed solution;
(3) Dissolving 6.0g of calcium chloride powder in 1000mL of deionized water, and fully stirring to completely dissolve the calcium chloride powder to obtain a calcium chloride aqueous solution;
(4) And (3) sucking the mixed solution in the step (2) into a fine needle for a needle tube, dripping the mixed solution into the calcium chloride aqueous solution in the step (3), and soaking the mixed solution for 20s to obtain the litchi polysaccharide-lactobacillus casei gel.
Example 3
Preparation of litchi polysaccharide-lactobacillus casei explosive bead
(1) Dissolving 2.0g of litchi polysaccharide powder (example 1) and 0.8g of sodium alginate in 100mL of deionized water, and fully stirring to completely dissolve the litchi polysaccharide powder to obtain a mixed solution 1;
(2) Adding 1g of the litchi polysaccharide-lactobacillus casei gel obtained in the example 2 into the mixed solution 1 obtained in the step (1) to obtain a mixed solution 2;
(3) 9.0g of calcium lactate powder is taken and dissolved in 1000mL of deionized water, and the mixture is fully stirred to be completely dissolved, so as to obtain calcium lactate aqueous solution;
(4) Placing the mixed solution 2 obtained in the step (2) into a magnetic stirrer, sucking the mixed solution 2 obtained in the step (2) by using a disposable dropper, and dripping the mixed solution into the calcium lactate aqueous solution obtained in the step (3) to soak for 20s, so as to obtain the litchi polysaccharide-lactobacillus casei bursting beads.
Test example 1
1 animal experiment group and administration
1.1 laboratory animals
Preparation of reagents
0.99g of litchi polysaccharide powder prepared in example 1 is dissolved in 10mL of physiological saline to obtain litchi polysaccharide solution with the concentration of 99mg/mL for later use; 1g of the Lactobacillus casei lyophilized powder prepared in example 1 was dissolved in 10mL of physiological saline to obtain 100mg/mL of Lactobacillus casei solution, i.e., 1X 10 9 CFU/mL lactobacillus casei solution for later use; 0.99g of fructo-oligosaccharide powder purchased in the market is dissolved in 10mL of physiological saline to obtain fructo-oligosaccharide solution with the concentration of 99mg/mL for later use.
Mixing litchi polysaccharide solution with the concentration of 99mg/mL with normal saline in an equal volume to obtain a reagent 1; mixing litchi polysaccharide solution with concentration of 99mg/mL and litchi polysaccharide solution with concentration of 1×10 9 CFU/mL lactobacillus casei bacteria liquid is mixed in equal volume to obtain a reagent 2; fructooligosaccharide solution with concentration of 99mg/mL and fructooligosaccharide solution with concentration of 1×10 9 Equal volume mixing of CFU/mL lactobacillus casei bacteria liquid to obtain a reagent 3; the concentration was 1X 10 9 CFU/mL lactobacillus casei bacterial liquid and normal saline are mixed in equal volume to obtain a reagent 4 for later use.
The test animals were C57BL/6J male mice (6 weeks old, 21+ -2 g) purchased from Vetong Lihua laboratory (Buddha, china). All mice were kept in a sterile environment with a 12h alternate light and dark cycle at 25.+ -. 2 ℃ and a relative humidity of 65%. After one week of adaptive feeding, the experimental mice were randomly divided into 6 treatment groups: normal control group (NC), antibiotic treatment group (MD), litchi polysaccharide treatment group (PLC), litchi polysaccharide-lactobacillus casei treatment group (PLC-LC), fructo-oligosaccharide-lactobacillus casei treatment group (FOS-LC), lactobacillus casei treatment group (LC), 10 each. Normal Control (NC) and antibiotic treated (MD) mice were perfused with 0.1mL/kg of saline, litchi polysaccharide treated (PLC) mice were perfused with 0.1mL/kg of reagent 1, litchi polysaccharide-lactobacillus casei treated (PLC-LC) mice were perfused with 0.1mL/kg of reagent 2, fructo-oligosaccharide-lactobacillus casei treated (FOS-LC) mice were perfused with 0.1mL/kg of reagent 3, lactobacillus casei treated (LC) mice were perfused with 0.1mL/kg of reagent 4, normal Control (NC) mice were perfused with 0.2mL of saline at 14:00 pm daily, and the remaining 5 treated mice were perfused with 0.2mL of antibiotic solution having concentrations of 12.5g/L cefuroxime acid and 10g/L of levofloxacin throughout the test period of 20 days, wherein the treated group reagent was perfused with 20 days and the antibiotic was perfused with 10 days. All mice can drink and eat freely during the experiment, and feed standard feed.
1.2 cecal index determination
The mice were weighed prior to dissection, ceca were removed during dissection and their weights were weighed and data recorded. The cecal index of the mice was calculated as follows:
the cecal index of 6 treated mice was measured and the results are shown in figure 1.
1.3 fecal moisture content determination
Fresh feces from mice on the day prior to dissection were collected to determine their fecal moisture content. Fresh faeces were weighed on an analytical balance and the wet faeces weight G was recorded 0 Then drying in an oven at 105 ℃ for 2h to constant weight, cooling to room temperature, and recording dry weight G of the feces after the first drying 1 Then the second drying is carried outDrying until the difference of the mass of the two times before and after is not more than 0.002G, and finally recording the dry weight G of the feces of the mice 2 . Units: g.
the calculation formula is as follows:
fresh feces from 6 treatment group mice on the day before dissection were collected, and the feces water content was measured, and the results are shown in FIG. 2.
1.4 fecal pH assay
50mg of fresh feces of each treatment group of mice are accurately weighed, and diluted 15 times by pre-cooled deionized water. After homogenization with a fully automatic tissue grinder, centrifugation at 8000rpm at 4℃for 5min gave supernatant, which was measured for pH with a microphotometer, the results of which are shown in FIG. 3.
1.5 determination of the peristaltic Capacity of the intestine
After feeding for 20 days, mice were fasted for 16 hours, given 5mg/mL of phenol red solution by gavage, 0.2mL of gavage, and sacrificed under anesthesia after 20min of gavage. The small intestine portion was removed, the distance from the pylorus to the furthest end of the colored stool was accurately measured, and the distance traveled by the colored dye in the small intestine was recorded. Intestinal motility was measured by the ratio of the distance traveled by the colored dye to the length of the small intestine. The calculation formula of the intestinal thrust rate of the mice is as follows:
the intestinal thrust of the mice in the 6 treatment groups was measured and the results are shown in FIG. 4.
1.6 determination of gastrointestinal motility
5 mice were randomly selected for each group, and the mice were perfused with 5mg/mL of phenol red solution at a rate of 0.2mL and allowed free access to food and water after one hour. The time from the end of the stomach lavage to the time of obtaining the first colored stool particles, i.e., the gastrointestinal transit time in minutes, was recorded as the time from colored diet to colored stool discharge for each group of mice, and the results are shown in fig. 5.
1.7 determination of ROS
Molecular probe dichloro-dihydro-fluorescein (H) 2 DCF-DA) to determine the accumulation of ROS in fecal and intestinal tissues. Collecting feces and intestinal tissue of 20mg of 6 mice in treatment group, diluting with pre-cooled physiological saline 15 times, homogenizing with full-automatic tissue grinder, centrifuging at 4deg.C and 8000rpm for 5min, collecting 50ul supernatant, adding into 96-well plate, and adding 50ul H into the plate 2 DCF-DA (concentration 0.5 mg/mL) was incubated at 37℃for 1h and the fluorescence intensity was measured using an EnSpire multimode plate reader (Perkinelmer), the results of which are shown in FIGS. 6 and 7.
1.8 data analysis
All experiments were repeated at least three times and the results were expressed as mean ± standard deviation (mean ± SD), and the p-value was less than 0.05 as a significant difference using a single factor anova using GraphPad prism9.0.0 edition (GraphPad Software, inc., san Diego, CA) software. * Indicating significant differences (< 0.05, < p <0.01, < p <0.001 and < p < 0.0001).
(II) results of experiments
PLC-LC capable of alleviating side effects caused by antibiotics
The protective effect of PLC-LC on antibiotic-exposed mice was evaluated by analyzing the cecal index, fecal moisture content, and fecal pH changes of the mice. As can be seen from fig. 1, exposure of the antibiotics caused the cecum enlargement of the mice, and the cecum index increased significantly, while the cecum enlargement phenomenon of the mice was alleviated after the PLC-LC intervention, and the cecum index was lowered significantly; as can be seen from fig. 2 and 3, exposure to antibiotics significantly increased the fecal moisture content and pH of the mice. After the PLC-LC dry prognosis, the water content and the pH value of the feces of the mice are obviously reduced (p is less than 0.001), wherein, the water content of the feces is reduced by 11.26 percent compared with the MD of a model group, and the pH value of the feces is recovered to be equivalent to that of a normal mouse.
PLC-LC having an alleviation effect on gastrointestinal tract function caused by antibiotics
The small intestine is one of the most important digestive organs of the human body, and is not only responsible for the digestion and absorption of food, but also has a crucial influence on the intestinal flora and on the metabolism of unabsorbed food. The mechanical peristalsis of the small intestine can promote adequate contact of the food chyme with the small intestine villi to absorb proteins, fats and other nutrients. Thus, the invention evaluates the physiological state of the small intestine by measuring the intestinal peristalsis function and the gastrointestinal tract operation capability of the mice in each treatment group. As can be seen from fig. 4, exposure to antibiotics significantly reduced the intestinal motility of mice, while PLC-LC was able to alleviate the weakening of the intestinal motility caused by antibiotics.
As can be seen from fig. 5, exposure to antibiotics causes an increase in the gastrointestinal transit time in mice, which may be associated with a cecum enlargement, while PLC-LC can alleviate the gastrointestinal function impairment caused by antibiotics, reduce the transit time in the gastrointestinal tract, and promote defecation in mice.
PLC-LC can relieve intestinal oxidative stress injury caused by antibiotics
Oxidative stress refers to an imbalance between the production of excess free radicals and low antioxidant levels in cells when the body is stimulated either endogenously or exogenously. Oxidative stress increases to cause intestinal mucosa barrier injury, intestinal permeability increase, intestinal flora disorder, etc., thereby affecting the balance system of the organism. The present invention evaluates the effect of PLC-LC on oxidative stress damage to mice exposed to antigen by measuring free radical ROS levels in the feces and intestinal tissues of each treatment group of mice. As can be seen from fig. 6, exposure to antibiotics significantly destroyed the oxidative stress level of mice, increased the ROS level of their feces, while oxidative stress injury was alleviated and the ROS level of their feces was significantly reduced with PLC-LC intervention. As can be seen from fig. 7, the exposure to antibiotics also increased the level of ROS in the intestinal tract of mice, whereas the level of ROS in the intestinal tract was significantly reduced after PLC-LC intervention, and the oxidative stress damage in the intestinal tract was alleviated. As can be seen from fig. 6 and 7, the intervention of PLC-LC significantly alleviates oxidative stress damage caused by antibiotics.
The results show that compared with other treatment groups, the litchi polysaccharide-lactobacillus casei treatment group can obviously relieve cecum swelling caused by antibiotics and increase the water content of excrement; reducing the pH value of the feces of the mice exposed by the antibiotics to keep the health of intestinal tracts and relieving the side effects of the exposure of the antibiotics to organisms. Further experiments show that the substance can also relieve the inhibition of antibiotics on gastrointestinal functions, and simultaneously, the substance can also relieve intestinal oxidative stress injury caused by antibiotics by reducing the level of free radical ROS. Indicating that it has great potential to alleviate antibiotic side effects.
According to the embodiment, the litchi polysaccharide-lactobacillus casei synbiotic and explosive bead, the preparation method and the application thereof are provided, and the litchi polysaccharide-lactobacillus casei synbiotic and explosive bead prepared by the method can obviously relieve the cecum swelling caused by antibiotics and increase the water content of excrement; reducing the pH value of the feces of the mice exposed by the antibiotics to keep the health of intestinal tracts, relieving the side effect of the exposure of the antibiotics to organisms, also relieving the inhibition effect of the antibiotics to the gastrointestinal tract functions, and relieving the oxidative stress injury of the intestinal tracts caused by the antibiotics by reducing the level of free radical ROS.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. A synbiotics with antibiotic side effects alleviation, characterized by comprising the following components:
litchi polysaccharide and lactobacillus casei;
the mass ratio of the litchi polysaccharide to the lactobacillus casei is 1-2: 1 to 2.
2. The synbiotics according to claim 1, wherein the viable count of Lactobacillus casei is 0.5-1.5X10 10 CFU/g。
3. Use of a synbiotics according to any one of claims 1-2 for the preparation of a health product for alleviating side effects of antibiotics.
4. The litchi polysaccharide-lactobacillus casei gel is characterized by comprising the following components:
litchi polysaccharide, lactobacillus casei, sodium alginate, calcium chloride and water;
the viable count of the lactobacillus casei is 0.5 to 1.5X10 10 CFU/g；
The litchi polysaccharide, lactobacillus casei, sodium alginate and calcium chloride are in a mass ratio of 1-2: 1-2: 0.6 to 2:2 to 6;
the volume ratio of the total mass of the litchi polysaccharide, the lactobacillus casei, the sodium alginate and the calcium chloride to the water is 4.6-12.0 g:1100mL.
5. The method for preparing the litchi polysaccharide-lactobacillus casei gel as claimed in claim 4, comprising the steps of:
(1) Mixing sodium alginate, litchi polysaccharide and lactobacillus casei with 1/11-1/10 of water to obtain a mixed solution;
(2) Mixing calcium chloride with the rest of water to obtain a calcium chloride aqueous solution;
(3) And (3) mixing the mixed solution obtained in the step (1) with a calcium chloride aqueous solution to obtain the litchi polysaccharide-lactobacillus casei gel.
6. Use of the litchi polysaccharide-lactobacillus casei gel as claimed in claim 4 or the litchi polysaccharide-lactobacillus casei gel as claimed in claim 5 in the preparation of a health product for alleviating side effects of antibiotics.
7. The litchi polysaccharide-lactobacillus casei explosive bead is characterized by comprising the following components:
litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide, sodium alginate, calcium lactate and water;
the litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide, sodium alginate and calcium lactate are in a mass ratio of 1-2: 1-2: 0.5 to 1:4 to 9;
the total volume ratio of the total mass of the litchi polysaccharide-lactobacillus casei gel, the litchi polysaccharide, the sodium alginate and the calcium lactate to the water is 6.5-14 g:1100mL;
the litchi polysaccharide-lactobacillus casei gel is the litchi polysaccharide-lactobacillus casei gel in claim 4 or the litchi polysaccharide-lactobacillus casei gel prepared by the preparation method in claim 5.
8. The method for preparing litchi polysaccharide-lactobacillus casei explosive beads as claimed in claim 7, comprising the following steps:
(1) Mixing litchi polysaccharide-lactobacillus casei gel, litchi polysaccharide and sodium alginate with 1/11-1/10 of water to obtain mixed solution;
(2) Mixing calcium lactate with the rest of water to obtain a calcium lactate aqueous solution;
(3) And (3) mixing the mixed solution obtained in the step (1) with a calcium lactate aqueous solution to obtain the explosion beads.
9. The method according to claim 8, wherein the mixing time in the step (3) is 10 to 30 seconds.
10. Use of the litchi polysaccharide-lactobacillus casei explosive bead of claim 7 or the litchi polysaccharide-lactobacillus casei explosive bead prepared by the preparation method of any one of claims 8-9 in the preparation of health care products for relieving side effects of antibiotics.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410172646.1A CN117859907A (en) | 2024-02-07 | 2024-02-07 | Litchi polysaccharide-lactobacillus casei synbiotic and explosive bead as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410172646.1A CN117859907A (en) | 2024-02-07 | 2024-02-07 | Litchi polysaccharide-lactobacillus casei synbiotic and explosive bead as well as preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117859907A true CN117859907A (en) | 2024-04-12 |
Family
ID=90581339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410172646.1A Pending CN117859907A (en) | 2024-02-07 | 2024-02-07 | Litchi polysaccharide-lactobacillus casei synbiotic and explosive bead as well as preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117859907A (en) |
-
2024
- 2024-02-07 CN CN202410172646.1A patent/CN117859907A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107502575B (en) | Lactobacillus plantarum with high alpha-glucosidase inhibition activity | |
| CN101384700B (en) | Novel lactobacillus strains and their use against helicobacter pylori | |
| CN106619743A (en) | Probiotic solid drink with hypoglycaemic effect and preparation method of probiotic solid drink | |
| CN107058158A (en) | A kind of dog immunity that improves reduces the compound probiotic agent and its preparation and application of diarrhea disease percentage | |
| JP2008183011A (en) | Method for fermentation and cultivation, fermented plant extract, fermented plant extract powder and composition of fermented plant extract | |
| CN106176833A (en) | A kind of prevent and treat diabetes the compound probiotic liquid controlling body weight and preparation method thereof | |
| CN105685970A (en) | Compound nutritious food capable of improving whole digestive tract | |
| CN111011856A (en) | Composition for relieving gastropathy, preparation method thereof and food for relieving gastropathy | |
| CN106962933B (en) | Application of nymphaea hybrid extract and composition thereof in preventing obesity and improving intestinal flora | |
| JP5592640B2 (en) | Antistress agent containing lactic acid bacteria fermented royal jelly, method for producing the same, hypothalamus-pituitary-adrenocortical activity inhibitor, and sympathetic-adrenal medullary activity inhibitor | |
| CN108283285A (en) | A kind of health-care physiotherapeutic food of diabetes | |
| Li et al. | Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet | |
| CN103446552B (en) | For the fermentation composition of prevention and therapy digestive system disease | |
| CN104415061A (en) | Edible composition as well as preparation method and application thereof | |
| WO2010035675A1 (en) | Immunopotentiator or antiallergic agent | |
| CN108904763A (en) | Composition and its preparation method and application containing compound lactobacillus | |
| US7998470B2 (en) | Compositions and methods improving renal function | |
| CN118141020A (en) | Milk goat breeding feed and preparation method and application thereof | |
| CN114452308B (en) | Probiotics protective agent, and microecological preparation prepared from same and application thereof | |
| CN116855413B (en) | Bioactive substance for regulating human body microecological balance prepared from lactobacillus rhamnosus YSs069 and application thereof | |
| CN111304134B (en) | Lactobacillus plantarum capable of effectively relieving diabetes | |
| CN106389478A (en) | Applications of Bacteroides fragilis in treatment and/or prevention of obesity or diabetes mellitus | |
| CN107752015A (en) | The composite nutrient food that a kind of all-digestive tract improves | |
| CN115337327B (en) | Preparation method and application of probiotic preparation with lipid-lowering, anti-inflammatory and antioxidant functions | |
| CN110074392A (en) | A kind of Antialcoholic liver-protecting nourishing the stomach shield intestines composition and preparation method thereof |
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 |