TW200409597A - A yogurt formula capable of inhibiting H. pylori - Google Patents

Abstract

The present invention relates to a process for preparing a yogurt, which comprises adding 10<SP>5</SP> CFU/ml-10<SP>9</SP> CFU/ml of Bifidobacteria lactis Bb-12 to perform fermentation, and adding 0.02%-0.08% of Galactosyl Lactose to effectively maintain the number of B bacteria near the end of the storage period and help the B bacteria in exhibiting the probiotics functions thereof and inhibiting H. pylori.

Description

200409597

The description of the invention should be stated ... The technical field to which the invention belongs, the prior art [Technical field to which the invention belongs] Brief description of the contents, embodiments and formulae) The present invention is a formula t of the general road milk, adding Bifidobacterium She shot and called Youyou CFU / mi for fermentation, and added galactose oligosaccharides 0.02%-0 to effectively maintain the number of bacteria at the end of the preservation period, and help B's probiotic efficacy to achieve inhibition Breast milk formula of Helicobacter pylori. [Prior technology] Pylori bacillus (// · Chrysostomium is a harmful bacterium in the stomach, it can survive in the stomach and is resistant to gastric acid. According to medical research data, gastroenteritis is caused when the spiral rod is smelled, and it causes digestion One of the causative factors of cancer-breaking. In addition, some literatures believe that this bacteria is also related to gastric cancer or gastric and lymphoma. A healthy diet is to maintain an individual's proper health throughout life, so we designed it in the formula of superior milk. , Add AB milky milk containing Lact〇bac 転 acid_ilus La5 (A bacteria) anti-Bifidobacterium spp. Mw Shenta 72 (B bacteria), due to Bifidobacterium maili⑽mWa 池 脉 72 ( B) has the effect of inhibiting the number of H. pylori bacteria. According to a survey, Japanese Patent Application Laid-Open No. 2001-000143 Meiji Dairy also uses L. gasseri 21 as a functional strain to seek the same effect, but the two strains have completely different properties. It is significantly different from the strains of this patent, so the original idea is novel. [Content] The process of this product A. The strains are first filled with 5L triangular bottle of 2.5L water (containing glucose) at 121 ° C, 15niin. , Sterilize and cool to room temperature Add 500U of bacterial powder AB (A bacteria; Lactobacillus acidophilus and B bacteria; Bifidobacterium), B bacteria are mainly used as functional bacteria. B. Sugar solution part 200409597 Special sand, fruit ^ first at 85 ° C The hot water was dissolved and stirred for 10 minutes by a high-speed pulverizer, and then high fructose liquid sugar and galactooligosaccharides were added and stirred well. After cooling, the plate was cooled to 100c to be stored at 100c for future use. Partially dissolve milk protein in 85 C hot water, then add raw milk separated by fat, stir and then dissolve skim milk powder and yeast powder, stir for 15 minutes to completely hydrate, and homogenize the product after mixing. The homogenizing pressure is 150kg / cm2, sterilize at high temperature for a short time after homogenization, that is, to cultivate the land. Prepare the seed part, M Tang liquid part, and 1 part of the field to prepare Kidder. First, put the sterilized milk (C) part into the fermentation barrel. Then, the strain (A) is seeded and fermented in a fermentation tank at a fermentation temperature of 40. After a certain acidity is reached in about 6-7 hours, it is cooled, and after cooling, it is mixed with the sugar solution part (B). After mixing, stir well and then homogenize with a homogenizing pressure of 20 to 50 kg / cm2 After homogenization and filling, the total number of lactic acid bacteria reached more than 108 CFU / ml and B bacteria reached 107 CFU / ml. This is the product. [Embodiment] First 500U of bacterial powder ABT-2, 500U of bacterial powder ABT-4 and 50U LB-12 bacteria powder are fully dissolved and dispersed in 60% of sterilized water, which contains / ac 饴 饴 io5einj / mi,

Lactobacillus acidophilusl05CFU / ml was used to inoculate the bacteria on the fermented cultivation site, and the fermented cultivation site / 'was to contain 0.16% of water-soluble milk protein, 23% of raw milk separated from fat, 7.8% of skimmed milk powder and 0.09% of yeast powder. The milk is poured into a fermentation barrel, and fermentation is performed at a fermentation temperature of 40 ° C. After about 7 hours, it is cooled. After cooling, the sugar liquid is added to mix. The sugar liquid is 5% of special sand, 0.5% of pectin and 85%. The hot water at ° C is dissolved and stirred for 10 minutes by a high-speed pulverizer, and then high fructose liquid sugar 3.2% and galactose oligosaccharide 0.05% are added. After stirring well, the homogenizing pressure is 20-50kg / cm2, and the filling is performed after homogenization. When the number of lactic acid bacteria reaches more than 108 CFU / ml, the product and product are made. Experimental method public results l.13c breathing test: 200409597 Stable isotope carbon · 13 standard moth urea 75 Sicis, subject to oral fasting after overnight fasting, collect subject 30 before and after oral urea The gas exhaled in minutes is analyzed with a gas chromatographic isotope ratio mass spectrometer (GCIRMS, AP2003) to analyze and compare the fixed values on the front and back sides. If the ratio is greater than 3.5, it is determined to be positive, and the test subject can be diagnosed. Whether there is a Helicobacter pylori infection. The results are shown in circle one. Drink 440 ml of Yogurt containing B bacteria daily, two bottles a day for a total of 440ml. After eight weeks, the number of Helicobacter pylori in the stomach can be effectively reduced, and one month (12 weeks) after stopping the yogurt, the subject There was no significant increase in the number of bacteria in the stomach, and there was still a statistical difference (P &lt; 0.05) compared with the ratio before the consumption of yogurt, indicating that the effectiveness of yogurt in inhibiting gastric Helicobacter pylori can be maintained for at least one month. Human experiment on the inhibition of pyloric spiral rods by Daiichi Yogurt p &lt; 0.05 80604020 ocplixa

2. Analysis of Inflammatory Factors Pepsinogen is a gastrin-inactive precursor of acidic proteolytic enzyme in gastric juice, which can be divided into Group I pepsinogen and Group 丨 pepsinogen. We used the RMA (丨 mmunoradiometricAssay) kit for specific monoclonal antibodies against PG 丨 &amp; 丨 丨 to determine the PG | &amp; 丨 value in blood. In the case of gastric mucosal inflammation, the increase of pG 丨 丨 is larger than that of PGI, so the ratio of pgichuan will be reduced to evaluate the inflammation of gastric mucosa. The results are shown in Figure 2. Drink 440ml of Yogurt containing B bacteria daily, two bottles a day, a total of 440ml. After eight weeks, it can effectively reduce the inflammation of the stomach. After stopping drinking yogurt for one month (12 weeks), the subject's stomach becomes inflamed. The situation has not worsened, and the inflammation has improved compared to before the consumption of yogurt, (p &lt; 0.05), indicating that the effectiveness of yogurt to suppress stomach inflammation can be maintained for at least one month. Yuan Er • Yu Dairy Milk Reduces Human Inflammatory Factors in Humans

3. Improve the cure rate and reduce the side effects of medication. Patients infected with Helicobacter pylori square cup solids are treated with three-in-one antibiotics, but the cure rate is not high enough, and there will be many side effects such as ·, «, anxiety and anxiety. Etc., the above is missing, we have an overview of breast milk with antibiotics to assist the treatment of patients with gastritis and gastric ulcer disease. The subjects of the cake were divided into two groups and all were treated with biotin. Bottle 200409597 drink for two months, and then compare the cure rate and improvement of side effects as shown in Table 1 and Table 2. Table 1 • Human experiment to improve the rate of three-in-one antibiotic treatment with yogurt

Eradication rate,% ⑽ (95% conftdenice interval)

Per protocol un ^ lym iiitentioii-to ^ treat eaaly you 1Mple-j &gt; Ius-y〇g «rt 93.5 (73/77) 913 (73/80) &quot; group (89,5-97,3) (88, 8-94.2) Triple-only group 88.9 m / 72) (US-92.B) 78 J (63/801 (73.9-B2J)) As shown in Table 1, TT (intention_to-treat) analysis method is used to determine whether there is 9 The cure rate of the Youluoru group had a significant improvement (91.3% vs 78.3 ° /.), And it was statistically significant (p value &lt; 0.05). Table 2 People with buttermilk reduce side effects and increase compliance鳢 Experiment

Variable Tt Department vyogurt gnmp (»8 ()) TripliKwIy gwup (r · 二 80 &gt; P age (years) 47.8 45.9 Fmaks,% in) 50 H ()) 52.5 (4¾ HS, &amp; uk &gt; apparent findings,% (») Oastrlc ulcer 15 U2) 20 (16) ns. Duodena! Ulcer 45 (28) .15 (28) Non ^ uiccr gaAlrodxicnlciiitie 50 (40) C 卿卿 iu: 蛉 From ili 细 3: Where,% ⑻ 40 [m m. Full {? days} 67.S (54) 43 邱 5} &lt; (W) 5 ihxHi {&gt; 5 mu \ &lt; 7 days) 2S.8 (2¾ 46.2 〇7) Foot (&lt; 5 days) 2.S (2) IS⑶ like Drq ^ out 1J ("6; 2 (5) Nausea S 8 HS. VcmiSIliifi: 1.7 &lt; 0Λ5 Consii㈣ 1 1 & &lt; 0-05 Di This rrhoc this 2 10 &lt; (im .5 n &lt; 0.05 BHtcmcss of mouth 2 sn MM li ^ adad ^ &: 1. 4 Subtotal IS Si &lt; (W) S 200409597) Months can effectively reduce the side effects caused by taking antibiotics, and increase the compliance of taking medications are statistically significant (P &lt; 0.05). 4. Lactic acid bacteria sensitivity test

Spread HP clinical strain No. 1 on brucella agar, and then culture different lactic acid bacteria a, B, Streptococcus thermophilus, and B. bulgaricus overnight, and then drop 0 04ml of culture liquid on disc, and wait for disc to completely absorb After the bacteria were placed on the plate, the size of the inhibition circle was observed after 2 to 3 days. As shown in Figure 3, in vitro experiments have confirmed that B bacteria in yogurt can effectively inhibit the growth of Helicobacter pylori, and the higher the concentration, the better the inhibition effect, but other lactic acid bacteria in yogurt, such as: A bacteria, thermophilic chain Neither cocci nor bulgaric bacteria have this effect.圏 三 · Β bacteria in vitro inhibition of Helicobacter pylori in vitro J 21J1 2 (&felt; fec &lt; kc «lr An appropriate amount of yogurt (such as 0.1 ~ 5ml) is mixed with the culture medium (containing fetal bovine serum). After the culture medium is gelled, 5 // 1 of the active Helicobacter pylori clinical strain is added dropwise! And 2, use spectrophotometry The number of bacteria was adjusted to determine the number of bacteria. The number of bacteria was about lx 108 CFU / m, and then cultured with a special gas for 2 to 3 days. Then, observe whether H. pylori grows. 200409597 Table 3. Yogurt's effect on Helicobacter pylori's extracorporeal bacteriostasis. Bacterial free Bacterial buttermilk (only three strains) Yogurt with four strains of HPL clinical strain 1 &gt; 5ml None Antibacterial effect as long as 0.125ml has bacteriostatic effect HP clinical strain 2 &gt; 5ml has no antibacterial effect as long as 0.125ml has antibacterial effect Add Bifidobacteria lactis Bb-12 compared with the best way milk without Bifidobacteria lactis Bb-12 It can be confirmed that the presence of B bacteria is indeed a valid and effective agent . [Circular simple description] □ Continued next page (page explanation invention shortage of space, make annotation and use continuation sheet)

Claims (1)

200409597 Symptoms 1 · A buttermilk formula that inhibits Helicobacter pylori, which is formulated with 60% water, 0.16% water-soluble milk protein, 23% raw milk with fat separation, and skimmed milk powder 7.8 % And yeast powder 0.09%. After fermentation and cooling, sugar solution is added and mixed. This sugar solution is special sand 52%, pectin 0.5%, high fructose liquid sugar 3.2%, and galactooligosaccharides. 〇2〇 / ο_0.08%, Bifidobacterium noncan 1 (5 CFU / ml-10 9 CFU / ml, which is characterized by the addition of Bifidobacterium (shirt / Camai Yang 105 CFU / ml-10 cFU / ml m! and the addition of galacto-oligosaccharides 0.02% -_%, the financial effect is transferred to the end of B-year preservation, and it helps b to probiotic effect, to achieve the optimal buttermilk formula for inhibiting gastric Helicobacter pylori. 1 repair w ... ..... 200409597 (Please fill out the application notes after completing the application form, fill in the ※ mark part, please do not fill in the nested part) Thick application case number: ^ PC Category: _ ※ Application date: 9 Μ 2 ~ B Ming name __., Ling face discussion fiber love fiber lai ye yi yi yi yi yi yi yi (Chinese) An excellent wine that can inhibit gastric pyloric bacillus bacillus | 丨 Hangfang (English) _ — ΙΙΙβ ……… ·: _ Face person (1 person in inflammation)-(If the inventor exceeds-person, please fill in the inventor ’s performance page) Name: (Chinese) Chen Liwei _— Address of residence: (Chinese) 22 Chen University Road, Tainan City Π 摅 夕 ΠΠ ( (English) _ XEnglish) Xfe) Nationality: C Chinese) ROC applicants (total ζιΛ) If the applicant is more than one inventor, please fill in the description of the applicant's continuation page) Name or name: (Chinese) Uniform Enterprise Co., Ltd. § | English) ——Zhongzheng Road □ Read continuation pages of the inventor or applicant (Please note and use the continuation page when the inventor or applicant's shed is insufficient.) Nationality: C Chinese) Zhonghuayi Network Representative: (Chinese ^ (English) 200409597 Inventor 2 Name: (Chinese) _ 陈婷玟 (English) __ Address of residence: (Chinese) No. 9, Lane 77, Lane 282, Dashun 3rd Road, 31 Fuk Fuli, Kaohsiung District, Kaohsiung (English) __ Nationality: (Chinese) Chinese Republic of China _ (English) __ Fanren 3 Name: (Chinese) Lin Jinsheng _ (English) ___ Address of residence: (Chinese) No. 3, Lane 26, Xinjian Road, 17 Kainanli, South District, Tainan City (English) __ Nationality: ( Chinese) Republic of China _ (English) _ Inventor 4 Name: (Chinese) __ (English) ___ Address of Residence: (Chinese) _ (English) _ Nationality: (Chinese) _ (English) Inventor 5 Name: (Chinese ) _ (English) _ Address of Residence: (Chinese) _ (English) _ Nationality: (Chinese) _ (English) Inventor 6 Name z (Chinese) _ (English) _ Address of Residence: (Chinese) _ (English) ) __ Nationality: (Chinese) _ (English) 200409597 (Explanation of the invention • Brief description of the technical field, prior art, content, implementation and mode of the invention) [Technical field to which the invention belongs] The present invention belongs to the general In the process of formulating Urumu, add bifidobacterium / ac to cut 105CFU along the vein / mi—109CFU / ml for fermentation, and added galactose and 0.02% to 0.08% to effectively maintain the number of B bacteria at the end of storage, and help B bacteria to exert probiotic effects, and to inhibit gastric H. pylori The best buttermilk formula. [Prior technology] Helicobacter pylori is a harmful bacterium in the stomach. It can survive in the stomach and is resistant to gastric acid. According to medical research data, Helicobacter pylori causes chronic gastritis and is one of the causative factors that cause peptic ulcer. In addition, some literatures suggest that this bacterium is also related to gastric cancer or gastric lymphoma. A health-based diet is part of maintaining proper health throughout a person's life, so we designed the formula for the manufacture of Uromilk f 'with Lactobacillus acidophilus La_5 (Α bacteria) and Bifidobacieria iactis Bb-J 2 (B Town) AB You Lu milk, due to double-type fungus bacteria) can inhibit the secretion. The effect of the number of Helicobacter bacteria. According to surveys, · · Japanese Patent Application Laid-Open No. 2001_000143 Riyuezhi Dairy also uses L. gasseri 21 as a functional strain to seek the same effect, but the two strains have completely different properties, which is actually the same as the strains of this patent. Significantly different, so the idea is novel. [Content] The production process of this product A. The bacteria part is firstly packed in a 5L corner bottle, 2.5L of water (containing glucose) is sterilized at 12TC for 15min, cooled to warm, and 500U of bacteria powder AB (A bacteria; Lactobacillus acidophilus and B bacteria; Bifidobacterium), β bacteria are mainly used as functional bacteria. Β. Sugar solution f 200409597 Special sand and pectin are first dissolved in 85 ° C hot water by a high-speed pulverizer and stirred for 10 minutes, and then added high fructose liquid sugar and galactose to raise sugar. After stirring, cool through cooling plate To 1 (rc or less, store at 10 ° C for future use. C. Pedi first dissolve milk protein with 85 C hot water, then add raw milk separated by fat, and then dissolve skim milk powder and yeast powder after mixing. Then disturb Stir for 15 minutes to completely hydrate. After preparation, the product is homogenized. The homogenization pressure is 150kg / cm2. After homogenization, it is sterilized at high temperature for a short time. The cultivated part is borrowed by Hi-Kid. First, the part of the sterilized milk (C) is put into the fermentation barrel, and then the strain (A) is seeded. The fermentation is performed in a fermentation tank with a fermentation temperature of 40 cc. After 6-7 hours, a certain degree of acidity is reached, and then cooling, after cooling and mixing with the sugar liquid part (B), after stirring thoroughly, homogenize with a homogenizing pressure of 20 to 50 kg / cm2, and then fill it after homogenization, At this time, the total number of lactic acid bacteria reached 108 CFU / ml and B bacteria reached 107 CFU / ml. [Embodiment] First, 500U of bacterial powder ABT-2, 500U of bacterial powder ΑΒΤΓ4 and 50U of LB-12 bacterial powder are fully dissolved and dispersed in 60% of sterilized water, which contains Bifidobacteria lactis Bb-J2 10sCFU / ml,% Lactobacillus acidophilusl05CFU / ml inoculate the bacteria on the fermented cultivation ground, and the fermented cultivation ground is the raw milk containing 0.16% of water-soluble milk protein, 23% of fat separated, 78% of skim milk powder and 0.09% of yeast powder, after sterilization Pour milk into the fermentation tank and ferment at 40 ° C. After about 6-7 hours, cool down. After cooling, add a sugar solution to mix. This sugar solution is special sand 5 2 //, pectin 0.5% to The 85eC hot water is dissolved and searched for 5 minutes through the Nansu mill, and then high fructose liquid sugar 3.2% and galactose oligosaccharide 0.05% are added. After mixing well, the homogenizing pressure is 20-50kg / cm2, and the filling is performed after homogenization. The number of lactic acid bacteria reached more than 108 CFU / ml, which made the product and product. Experimental method Acoustic result l.13c Respiratory test: 200409597 Stable isotope breaking · 13-labeled urea reagent 75 Sicis, let the subject pass overnight. Oral into the stomach after fasting The gas exhaled by the subject 30 minutes before and after oral urea was analyzed using a gas chromatographic isotope ratio mass spectrometer (GCIRMS, AP2003) to analyze the two measured values before and after the comparison. The ratio of the difference to the reference value was greater than 3.5. If it is positive, you can diagnose whether the subject has Helicobacter pylori infection. The results are shown in Α1. Drinking 440ml of Yolu milk containing B bacteria daily, two bottles a day, a total of 440ml 'Eight weeks can effectively reduce the pylorus in the stomach The number of bacteria of Helicobacter, and one month (12 weeks) after stopping drinking yogurt, there was no significant increase in the number of bacteria in the stomach of the subject, and there was still a statistical difference compared with before eating yogurt (P &lt; 0.05), which indicates that the effectiveness of Urolactam in inhibiting gastric H. pylori can be maintained for at least one month. Α1; People who inhibited Helicobacter pylori by yogurt and want to experiment S -p &lt; 0.05 p &lt; 0.05-8060 oo 08 θ &lt;! ο ΘΘΟΟ 〇cx | &lt; 〇〇〇0Η8Θ ΘWeekO Λ —Week 4 —Week 12 2. Analysis of Inflammatory Factors Protosporin (Pininogen) is an acidic proteolytic enzyme in the gastric juice, which is a gastrin-inactive type 200409597 precursor, which can be divided into Group I pepsinogen and Group 丨 pepsinogen. We used the iRMA (immunoradiometricAssay) kit for a specific monoclonal antibody against PGI &amp; II to determine the pgi &amp; 丨 value in blood. In the case of gastric mucosal inflammation, pG 丨 丨 rises more than PG 丨, so the analysis of pg 丨 chuan ratio will decrease, which is used to evaluate the gastric mucosal inflammation. The results are shown in A2. Drink two bottles of Yogurt containing B bacteria every day, 44m in total. After eight weeks, it can effectively reduce the inflammation of the stomach, and one month (12 weeks) after stopping drinking buttermilk, the subject's stomach The inflammation condition remained unchanged, and the inflammation condition was improved compared with that before consumption of yogurt (P &lt; 005), indicating that the effect of yogurt inhibiting gastric inflammation can be maintained for at least one month. A2; Human-bone experiment of reducing the inflammation factor of stomach by yogurt 3. Lactobacillus susceptibility test: Spread HP clinical strain No. 1 on brucella agar, and then cultivating different lactic acid bacteria A, B, Streptococcus thermophilus, and Bulgarian bacteria overnight, and then drop the culture solution in 0.4 ml. On the disc, after the disc has completely absorbed the bacteria, the disc is attached to the plate, and the size of the inhibition circle is observed after 2 to 3 days. As shown by A3, in vitro experiments have confirmed that B bacteria in Yogurt can effectively inhibit the growth of H. pylori, and the higher the concentration, the better the inhibitory effect. However, other lactic acid bacteria such as · A, thermophilic in Yogurt Neither streptococci nor bulgaric bacteria have this effect. A3; Beta-inhibition experiment of Helicobacter pylori in stomach 2J _ kiss 2 _ 苕 ′ 0 L l-III III m 1 IIH Μ Μ MI Μ MI Μ MII ,,,, t. F ,, Μ π (11 (— ^ = only the concentration of B bacteria (108CFU) in Hongwan 优) 4. The antibacterial test of yogurt will be appropriate ✓ Agronomic superior milk such as (0.1 · 5ml) and culture medium (including fetal bovine Serum) were mixed. After the culture medium was gelled, 5 // 1 of the active H. pylori clinical strains i and 2 were added dropwise. The number of bacteria was adjusted and determined by a spectrophotometer. The number of bacteria was approximately 1 × 108 CFU / m. Cultivate with special gas for 2 ~ 3 days, and then observe whether H. pylori grows. If there is no growth, it is judged that this concentration of buttermilk has the effect of inhibiting HP. Bacterial-free yoghurt with no B strain (only three strains) There are four strains of yoghurt-free HP clinical strain 1 &gt; 5ml have no bacteriostatic effect as long as 0.125ml has bacteriostatic effect HP clinical strain 2 &gt; 5ml have no inhibitory effect Bacterial tile system --- As long as 0.125ml, it has the antibacterial effect. It is better to add BifiM Shenteria lactis Bb-12 and md〇bacteria lactis Bb_12. Comparing the milk;. B may be present in a given break bacteria is indeed the effectiveness of the active ingredient with the drawings briefly described [200,409,597] In the present invention, in the formula manufacturing process of general buttermilk, Bifidobacterium / W / 5 劢 -yang 105CFU / m 109CFU / ml is added for fermentation, and galactooligosaccharide 0.02% to 0.08% is added to effectively It maintains the bacteria count of B bacteria at the end of storage, and helps B bacteria to exert the effect of probiotics, so as to achieve an excellent buttermilk formula for inhibiting gastric Helicobacter pylori. 200409597 1. An excellent buttermilk formula capable of inhibiting Helicobacter pylori, which is formulated by adding water 60 ° / 〇, containing water-soluble milk protein 0.16%, fat separated raw milk 23%, skimmed milk powder 7.8% and yeast powder 0.09% After the fermentation is cooled, sugar solution is added and mixed. The sugar solution is 5.2% special sand, 0.5% pectin, high fructose liquid sugar 3.2 ° / 〇, galactooligosaccharide 0.02% -0.08%, bifidobacteria Cut 105CFU / ml — 10 9 CFU / ml, which is characterized by the addition of bifidobacteria (5 垆 诒 / Shen Yan 劢 -72) 105CFU / ml — 109CFU / ml and the addition of galactose to raise sugar 0.02%-0 · 08 ° / 〇, in order to effectively maintain the number of B bacteria at the end of storage, and help B bacteria to play a probiotic effect, to achieve inhibition of Helicobacter pylori gastric milk formula.