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CN-122012294-A - Preparation method of lactobacillus rhamnosus ferment and application thereof in organism immunoregulation, maintaining immune balance, relieving anaphylaxis symptom and inflammatory reaction

CN122012294ACN 122012294 ACN122012294 ACN 122012294ACN-122012294-A

Abstract

The invention belongs to the technical field of probiotics fermentation, and in particular relates to application of lactobacillus rhamnosus and a medicine and food homologous ferment in the aspects of regulating organism immunity, maintaining immune balance, relieving allergic symptoms and inflammatory reaction. The invention uses lactobacillus with good anti-allergic activity as fermentation strain to ferment fructo-oligosaccharide, lily and poria with immunoregulatory activity, and further, the produced fermentation product with anti-allergic activity is compounded with bifidobacterium to form the function-enhanced anti-allergic composition. The results of the examples show that the medicinal and edible homofermentation product prepared by the invention not only can effectively improve allergy caused by Thl/Th2 imbalance, but also can effectively regulate the intestinal flora structure and maintain the immune balance.

Inventors

  • LIU JIANBIN
  • FU WENHUI
  • SUN XIAOJIE

Assignees

  • 天赋能健康产业集团股份有限公司
  • 南开大学

Dates

Publication Date
20260512
Application Date
20260414

Claims (9)

  1. 1. A lactobacillus rhamnosus ferment is characterized in that lactobacillus rhamnosus NKU ML1-2 is used as a ferment strain, and a ferment product obtained after fermentation is compounded with bifidobacterium NKU FB 3-14; The preservation number of the lactobacillus rhamnosus NKU ML1-2 is GDMCC No.66837, and the preservation number of the bifidobacterium NKU FB3-14 is CGMCC No.25762.
  2. 2. Lactobacillus rhamnosus ferment according to claim 1, characterized in that the process of fermentation comprises a mixed fermentation of lactobacillus rhamnosus NKU ML1-2 with millet protein peptide, fructooligosaccharides, lily meal and poria meal; The carbon-nitrogen mass ratio of the fructo-oligosaccharide is 1:5.
  3. 3. The method for preparing lactobacillus rhamnosus ferment of claim 1, comprising the steps of: s1, adding millet protein peptide, fructo-oligosaccharide, lily powder and poria cocos powder into water according to a proportion to obtain a liquid mixture; s2, inoculating lactobacillus rhamnosus NKU ML1-2 into the liquid mixture, fermenting at 37 ℃ for 24 h, centrifuging, and collecting fermentation supernatant; S3, inoculating bifidobacterium NKU FB3-14 viable bacteria into the fermentation supernatant to obtain lactobacillus rhamnosus fermentation product.
  4. 4. The preparation method according to claim 3, wherein in the step S1, the added mass of the millet protein peptide, the fructo-oligosaccharide, the lily powder and the poria cocos powder is 10%, 2%, 1% and 1% of the water volume, respectively.
  5. 5. The method according to claim 3, wherein the lactobacillus rhamnosus NKU ML1-2 is inoculated in an amount of 10 8 CFU/ML in step S2, based on the volume of the liquid mixture.
  6. 6. The method according to claim 3, wherein the bifidobacterium NKU FB3-14 is inoculated in an amount of 10 8 CFU/mL based on the volume of the fermentation supernatant in step S3.
  7. 7. Use of the lactobacillus rhamnosus ferment of claim 1 or the lactobacillus rhamnosus ferment prepared by the preparation method of any one of claims 3-6 in the preparation of a product for modulating Thl/Th2 imbalance.
  8. 8. Use of the lactobacillus rhamnosus ferment of claim 1 or the lactobacillus rhamnosus ferment prepared by the preparation method of any one of claims 3-6 in the preparation of a product for regulating the balance of intestinal flora.
  9. 9. Use of the lactobacillus rhamnosus ferment of claim 1 or the lactobacillus rhamnosus ferment prepared by the preparation method of any one of claims 3-6 in the preparation of a product having one or more of the following functions: (1) Regulating organism immunity; (2) Maintaining immune balance; (3) Relieving allergic symptoms and inflammatory reaction.

Description

Preparation method of lactobacillus rhamnosus ferment and application thereof in organism immunoregulation, maintaining immune balance, relieving anaphylaxis symptom and inflammatory reaction Technical Field The invention belongs to the technical field of probiotics fermentation, and particularly relates to a preparation method of lactobacillus rhamnosus ferment and application of lactobacillus rhamnosus ferment in aspects of regulating organism immunity, maintaining immune balance, relieving allergic symptoms and inflammatory reaction. Background The Th1/Th2 imbalance refers to the state that the dynamic balance between two immune sub-populations, namely human helper T cell 1 (Th 1) and T cell 2 (Th 2), is broken, resulting in dysfunction of the immune system of the organism. This imbalance can directly induce or exacerbate a variety of diseases, and if Th1 cells are too powerful, autoimmune diseases (such as rheumatoid arthritis, thyroiditis) or organ transplant rejection are easily triggered, whereas if Th2 cells respond predominantly, allergic diseases (such as asthma, allergic rhinitis, atopic dermatitis) and increased susceptibility to parasites are often caused. The prolonged Th1/Th2 imbalance also impairs the ability of the body to monitor immunity, affecting healthy homeostasis. The bifidobacteria and the lactobacillus have antiallergic activity, wherein the bifidobacteria mainly affect gastrointestinal anaphylaxis through intestinal tract colonization, the lactobacillus can directly inhibit mast cell degranulation reaction, has obvious effect of improving respiratory allergy, and the fermentation product is rich in active micromolecular substances such as short-chain fatty acid, polypeptide, polyphenol, polysaccharide and the like, and is widely proved to have antiallergic activity. However, bifidobacteria are anaerobic bacteria and have poor fermentation performance. Chinese patent No. 114848685 discloses an antiallergic probiotic composition and application thereof, and probiotic Chinese medicinal fermented product, wherein the probiotic composition comprises lactobacillus and bifidobacterium, but the strains are jointly used for fermentation of the Chinese medicinal composition, so that survival of anaerobic bifidobacterium in a fermentation product cannot be ensured. Chinese patent No. 103907927A discloses a diet for conditioning specific constitution, which is prepared by adding plant (Chinese medicinal materials) components, extracting part of the plant, and directly mixing with probiotics. However, the probiotic formulation is complex, including bifidobacterium (bifidobacterium adolescentis, bifidobacterium lactis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum), lactobacillus (lactobacillus acidophilus powder, lactobacillus casei, lactobacillus bulgaricus, lactobacillus delbrueckii, lactobacillus lactis, lactobacillus fermentum, lactobacillus helveticus, lactobacillus salivarius, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum, lactobacillus paracasei, lactobacillus johnsonii), is a stack of most known probiotics, and the rationality of the compatibility of the probiotics cannot be confirmed or verified. Therefore, there is a need to develop a probiotic composition that is reasonably compatible and safe and effective to regulate Thl/Th2 imbalance in the body. Disclosure of Invention The invention aims to provide a preparation method of lactobacillus rhamnosus ferment and application thereof in the aspects of regulating organism immunity, maintaining immune balance, relieving allergy symptoms and inflammatory reaction, and the lactobacillus rhamnosus ferment provided by the invention has a remarkable improvement effect on allergy caused by Thl/Th2 imbalance, including allergic rhinitis and food allergy, and has an effect superior to that of a single traditional Chinese medicine composition or a single probiotic composition or a fermentation product of probiotics. In order to achieve the above object, the present invention provides the following technical solutions: the invention provides a lactobacillus rhamnosus ferment, which is prepared by using lactobacillus rhamnosus NKU ML1-2 as a ferment strain and compounding a ferment product obtained after fermentation with bifidobacterium NKU FB 3-14; The preservation number of the lactobacillus rhamnosus NKU ML1-2 is GDMCC No.66837, and the preservation number of the bifidobacterium NKU FB3-14 is CGMCC No.25762. Preferably, the fermentation process comprises mixing lactobacillus rhamnosus NKU ML1-2 with millet protein peptide, fructooligosaccharides, lily powder and poria cocos powder for fermentation; The carbon-nitrogen mass ratio of the fructo-oligosaccharide is 1:5. The invention also provides a preparation method of the lactobacillus rhamnosus ferment, which comprises the following steps: s1, adding millet protein peptide, fructo-oligosaccharide, lily powder and poria