CN110063374A - A kind of compound probiotic composition for improving implication, lozenge and preparation method thereof - Google Patents
A kind of compound probiotic composition for improving implication, lozenge and preparation method thereof Download PDFInfo
- Publication number
- CN110063374A CN110063374A CN201910453030.0A CN201910453030A CN110063374A CN 110063374 A CN110063374 A CN 110063374A CN 201910453030 A CN201910453030 A CN 201910453030A CN 110063374 A CN110063374 A CN 110063374A
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- CN
- China
- Prior art keywords
- compound probiotic
- lactobacillus
- lozenge
- lactobacillus plantarum
- compound
- Prior art date
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- Granted
Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 88
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 88
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 75
- 150000001875 compounds Chemical class 0.000 title claims abstract description 69
- 239000007937 lozenge Substances 0.000 title claims abstract description 36
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title description 6
- -1 methyl mercaptan Chemical class 0.000 claims abstract description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 40
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 38
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 38
- 238000004321 preservation Methods 0.000 claims description 21
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 20
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 19
- 241000894006 Bacteria Species 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 230000000813 microbial effect Effects 0.000 claims description 10
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000011230 binding agent Substances 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000011122 softwood Substances 0.000 claims description 5
- 239000012459 cleaning agent Substances 0.000 claims description 4
- 229960004756 ethanol Drugs 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 235000013406 prebiotics Nutrition 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 235000019359 magnesium stearate Nutrition 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 229920001202 Inulin Polymers 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(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(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 2
- 229940029339 inulin Drugs 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 2
- 229940017800 lactobacillus casei Drugs 0.000 claims 2
- 229920002472 Starch Polymers 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 235000020985 whole grains Nutrition 0.000 claims 1
- 210000000214 mouth Anatomy 0.000 abstract description 23
- 206010006326 Breath odour Diseases 0.000 abstract description 14
- 208000032139 Halitosis Diseases 0.000 abstract description 14
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 abstract description 7
- 150000003464 sulfur compounds Chemical class 0.000 abstract description 5
- 244000052616 bacterial pathogen Species 0.000 abstract description 4
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 229910000037 hydrogen sulfide Inorganic materials 0.000 abstract description 3
- 206010020751 Hypersensitivity Diseases 0.000 abstract description 2
- 208000026935 allergic disease Diseases 0.000 abstract description 2
- 230000007815 allergy Effects 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 230000035755 proliferation Effects 0.000 abstract description 2
- 239000002207 metabolite Substances 0.000 description 14
- 235000010469 Glycine max Nutrition 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 229940046011 buccal tablet Drugs 0.000 description 6
- 239000006189 buccal tablet Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 108010062877 Bacteriocins Proteins 0.000 description 4
- 230000005548 health behavior Effects 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 238000009629 microbiological culture Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical class [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020255 yak milk Nutrition 0.000 description 2
- JVGVDSSUAVXRDY-UHFFFAOYSA-N 3-(4-hydroxyphenyl)lactic acid Chemical compound OC(=O)C(O)CC1=CC=C(O)C=C1 JVGVDSSUAVXRDY-UHFFFAOYSA-N 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 102000001621 Mucoproteins Human genes 0.000 description 1
- 108010093825 Mucoproteins Proteins 0.000 description 1
- 241000605862 Porphyromonas gingivalis Species 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001363 autoimmune Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000003239 periodontal effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
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- 230000003997 social interaction Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L29/065—Microorganisms
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The application provides a kind of compound probiotic composition for improving implication and the compound probiotic lozenge comprising the compound probiotic composition, the probiotic composition and compound probiotic lozenge are combined by more probiotics, the probiotic composition is able to suppress the proliferation of pathogenic bacteria in oral cavity, removal causes the volatile sulfur compounds such as methyl mercaptan, the hydrogen sulfide of halitosis, adjusts immune, treatment allergy, maintenance oral health, to fundamentally the problems such as solution halitosis.
Description
Technical field
The present invention relates to technical field of health care food, in particular to a kind of compound probiotic for improving implication combines
Object, lozenge and preparation method and application.
Background technique
Halitosis is one of clinical common oral illness, is the tender subject for perplexing patient, brings to the social interaction of patient
Adverse effect.The reason of causing halitosis can substantially be divided into oral cavity partial factor and systemic factor, wherein due to oral cavity partial factor
Caused halitosis accounts for 85% or more of entire morbidity crowd, and Oral health behaviours imbalance causes halitosis in oral cavity partial factor
One of reason.Specifically, the swill in oral cavity is attached to the rear portion of tongue, the egg in oral cavity in microorganism decomposition swill
The ingredients such as white matter, blood and mucoprotein, if Oral health behaviours are normal, decomposition product is smell without exception, still, such as
Microbial state treatment in fruit oral cavity, then the product in decomposition product with foul odour increases, such as methyl mercaptan, hydrogen sulfide volatility
Sulfide, to cause halitosis.
In the prior art, the method for adjusting Oral health behaviours includes being clearly using products, principles such as toothpaste, mouthwashes
Except microorganisms all in oral cavity, oral cavity is carried out thoroughly " cleaning ", rather than adjusts Tiny ecosystem in oral cavity, life micro- for oral cavity
The problem of body that state has been lacked of proper care, this method can not be effectively improved halitosis.
Summary of the invention
The present invention provides a kind of compound probiotic composition for improving implication and comprising the compound probiotic group
The compound probiotic lozenge of object is closed, the probiotic composition and compound probiotic lozenge are combined by more probiotics,
The probiotic composition is able to suppress the proliferation of pathogenic bacteria in oral cavity, and removal causes the volatilization such as methyl mercaptan, hydrogen sulfide of halitosis
Property sulphur compound, adjust immune, treatment allergy, maintenance oral health, thus, the problems such as fundamentally solving halitosis.
The application's is designed to provide the following aspects:
In a first aspect, the application provide it is a kind of for improving the compound probiotic composition of implication, the compound probiotic
Composition includes lactobacillus paracasei Z6 (Lactobacillus paracasei Z6), lactobacillus plantarum Lp-6
(Lactobacillus plantarum Lp-6), lactobacillus plantarum P9 (Lactobacillus plantarum P9) and sandlwood
Sugared lactobacillus M9 (Lactobacillus rhamnosus M9).
In this application, the lactobacillus paracasei Z6 (Lactobacillus paracasei Z6) is isolated from Tibet drawing
Collected sour yak milk is passed through disinfection, inoculation, separation, purifying by the sour yak milk in the Sa area Dangxiong County township Long Ren, the application
And identification, final separation have obtained one plant of lactobacillus paracasei Z6 that can adjust Oral health behaviours balance
(Lactobacillus paracasei Z6), the mechanism which is submitted patent to approve by the application carries out preservation, when preservation
Between be on March 18th, 2019, microbial preservation number be CGMCC No.17342, classification naming is lactobacillus paracasei
Lactobacillus paracasei, depositary institution are China Committee for Culture Collection of Microorganisms's General Microbiological Culture
Collection, preservation address are city, BeiJing, China, North Star West Road 1, Chaoyang District institute 3, Institute of Microorganism, Academia Sinica.
The application approves the lactobacillus plantarum Lp-6 (Lactobacillus plantarum Lp-6) in patent
Mechanism carries out preservation, and the preservation time is on October 31st, 2018, and microbial preservation number is CGMCC No.16661, classification life
Entitled lactobacillus plantarum Lactobacillus plantarum, depositary institution are China Committee for Culture Collection of Microorganisms
General Microbiological Culture collection, preservation address are city, BeiJing, China, North Star West Road 1, Chaoyang District institute 3, the Chinese Academy of Sciences
Institute of microbiology.
The mechanism that the application approves the lactobacillus plantarum P9 (Lactobacillus plantarum P9) in patent
Preservation is carried out, the preservation time is on October 31st, 2018, and microbial preservation number is CGMCC No.16662, and classification naming is
Lactobacillus plantarum Lactobacillus plantarum, depositary institution are that China Committee for Culture Collection of Microorganisms is common
Culture Collection, preservation address are city, BeiJing, China, North Star West Road 1, Chaoyang District institute 3, the micro- life of the Chinese Academy of Sciences
Object research institute.
The machine that the application approves the Lactobacillus rhamnosus M9 (Lactobacillus rhamnosus M9) in patent
Structure carries out preservation, and the preservation time is on June 22nd, 2018, and microbial preservation number is CGMCC No.16002, classification naming
For Lactobacillus rhamnosus Lactobacillus rhamnosus, depositary institution is China Committee for Culture Collection of Microorganisms
General Microbiological Culture collection, preservation address are city, BeiJing, China, North Star West Road 1, Chaoyang District institute 3, the Chinese Academy of Sciences
Institute of microbiology.
In a kind of achievable mode, lactobacillus paracasei Z6, lactobacillus plantarum in the compound probiotic composition
The weight ratio of Lp-6, lactobacillus plantarum P9 and Lactobacillus rhamnosus M9 are lactobacillus paracasei Z6: lactobacillus plantarum Lp-6: plant
Lactobacillus P9: Lactobacillus rhamnosus M9=(2-4): (3-4): (2-6): (1-5).
In this application, the total weight based on the compound probiotic composition, it is each in the compound probiotic composition
The viable count of bacterial strain is respectively as follows:
In a kind of achievable mode, in the compound probiotic composition, the lactobacillus paracasei Z6, plant cream
Bacillus Lp-6, lactobacillus plantarum P9 and Lactobacillus rhamnosus M9 are respectively bacterium powder.
Second aspect, the application also provide a kind of compound probiotic lozenge, and the compound probiotic lozenge includes aforementioned multiple
Close aforementioned probiotic composition.
Optionally, the compound probiotic lozenge further includes the lactobacillus paracasei Z6, lactobacillus plantarum Lp-6, plant
The metabolite of lactobacillus P9 and Lactobacillus rhamnosus M9.
Further, the compound probiotic lozenge includes the component of following parts by weight:
Wherein, 1 parts by weight are calculated as with 1g.
In a kind of achievable mode, the prebiotics include inulin, galactooligosaccharide, oligofructose, xylo-oligosaccharide,
One of oligoisomaltose and/or soyabean oligosaccharides are a variety of.
In a kind of achievable mode, the excipient include one of microcrystalline cellulose and/or magnesium stearate or
It is a variety of.
In a kind of achievable mode, based on the total weight of the excipient, the excipient includes following parts by weight
Component:
Microcrystalline cellulose 5-18 parts by weight；
Magnesium stearate 0.1-2 parts by weight.
In a kind of achievable mode, the binder includes dehydrated alcohol, 5%PVP ethanol solution and/or 5% shallow lake
One of pulverized sugar slurry is a variety of.
The third aspect, the application also provide a kind of method for preparing the compound probiotic metabolite, the method packet
Include following steps:
Step 1-1: defatted soy flour and yeast powder are added in the distilled water after preheating, is hydrated, sterilizes, is cooled to room temperature
Obtain raw material feed liquid；
Step 1-2: lactobacillus paracasei Z6, lactobacillus plantarum Lp-6, lactobacillus plantarum are accessed in the raw material feed liquid
P9 and Lactobacillus rhamnosus M9 ferment, and gained is probiotic lactobacillus metabolite base-material after reaching fermentation termination；
Step 1-3: step 1-2 fermentation gained metabolite base-material is mixed with carrier and is spray-dried, gained is
Compound probiotic metabolite.
In one possible implementation, in step 1-1, this field is can be used in the defatted soy flour and yeast powder
Common defatted soy flour and yeast powder；The temperature of the distilled water of the preheating can be 45~65 DEG C, for example, 55
DEG C, to dissolve defatted soy flour；The hydration is that defatted soy flour is instigated sufficiently to dissolve.
Further, in step 1-2, the lactobacillus paracasei Z6 content that accesses in the raw material feed liquid is 1 ×
104-5×106The content of CFU/g, lactobacillus plantarum Lp-6 are 1 × 104-5×106The content of CFU/g, lactobacillus plantarum P9 are 1
×104-5×106The content of CFU/g and Lactobacillus rhamnosus M9 are 1 × 104-5×106CFU/g；The fermentation temperature is
35-45 DEG C, fermentation termination acidity is 100-200 ° of T.
Further, in step 1-3, the method that is spray-dried can be using any one be right in the prior art
The method that probiotics metabolite is spray-dried.
Optionally, the carrier can be maltodextrin, further, the weight ratio of the metabolite base-material and carrier
Can be (5~9): (2~4), such as 7:3.
Fourth aspect, the application also provide a kind of method for preparing aforementioned compound probiotic lozenge, the method includes with
Lower step:
Step 2-1, ingredient: being sieved respectively after all components are crushed, and removes excipient, compound probiotic bacterium powder, binder
Outer other raw materials mix in proportion；
Step 2-2, granulation: binder is equably sprayed onto raw material, and the raw material wetting for being mixed to get step 1 is equal
It is even, softwood is made, the softwood is crossed into 18 meshes and is granulated, in baking oven low temperature drying after granulation, is less than or equal to water activity
It after 0.2wt%, moisture content are less than 5wt%, crushes, and crosses 16 mesh sieves；
Step 2-3, tabletting: compound probiotic bacterium powder and excipient being added into the particle after drying made from step 2-2,
It is uniformly mixed, stands tabletting after 20-50min, obtain compound probiotic lozenge.
In one possible implementation, in step 2-1, the sieving can be 80 meshes, the drying temperature
It is 10-30 DEG C.
Optionally, the hardness range of the compound probiotic lozenge is 10-20kg.
5th aspect, the application also provide the purposes that the compound probiotic composition is used as cleaning agent for mouth cavity.
6th aspect, the application also provide the purposes that the compound probiotic lozenge is used as cleaning agent for mouth cavity.
Compared with prior art, provided by the present application that there is the compound probiotic lozenge for improving implication to include secondary cheese cream bar
4 kinds of probiotics such as bacterium Z6, lactobacillus plantarum Lp-6 and lactobacillus plantarum P9, Lactobacillus rhamnosus M9, and by four kinds of benefits
Raw bacterium is by the compound probiotic metabolite for the defatted soy flour product that ferments, and 4 kinds of probiotics are in fermentation defatted soybean
There is synergistic effect during powder, a variety of organic acids, antibacterial peptide, bacteriocin, short chain fatty acids can be generated, for example, benzene is newborn
The bioactive substances such as acid, 4- hydroxyphenyl lactic acid, antibacterial peptide, bacteriocin, the bioactive substance have broad-spectrum antiseptic characteristic,
With natural bacteriostatic activity, there is stronger lethal effect to bacterium, producing strains are known as autoimmune to its bacterium, that is, prebiotic
Bacterium can generate bacteriocin during the fermentation, and bacteriocin is able to suppress the growth of pathogenic bacteria, but probiotics itself is not pressed down
Production is used, to a variety of oral cavity pathogens, such as: streptococcus mutans, porphyromonas gingivalis, Funing Bay, which have, to be inhibited to make
With therefore, compound probiotic lozenge provided by the present application, which has, to be adjusted oral cavity flora balance, caries bacteria and periodontal is inhibited to cause a disease
Bacterium, removal cause the volatile sulfur compounds of halitosis, can improve microenvironment on the whole, have cleaning oral cavity, improve
The effect of implication provides a new direction to prevent or treating mouth disease.
Applicant have also found that compound probiotic lozenge provided by the present application has adjustment effect to oral cavity micro-ecological environment,
Humoral immunity cellular change can be influenced, immune function is enhanced, it can be with Oral Pathogens to epithelial cell, mucous membrane of mouth or tooth table
The binding site in face is at war with, and reduces pathogenic bacteria themselves, in addition, when probiotics is fused to oral microbial community
Afterwards, it can produce exocellular polysaccharide, and form biomembrane in oral environment by its own stronger ability of aggregation, to stomatopathy
The growth of pathogenic microorganism generates inhibition.
Specific embodiment
The present invention is explained below with reference to embodiment, and case study on implementation is merely to illustrate the present invention.Unless stated otherwise, of the invention
Used in technological means be method known in those skilled in the art.In addition, embodiment be interpreted as it is illustrative,
The range being not intended to limit the present invention, the spirit and scope of the invention are limited only by the claims that follow.For those skilled in the art
Member for, under the premise of without departing substantially from spirit and scope of the present invention, in these embodiments material component and dosage carry out
Various changes or change also belong to protection scope of the present invention.
Bacterial strain uses therefor is by " dairy products biotechnology " Ministry of Education, Agricultural University of the Inner Mongol weight in the embodiment of the present application
Point laboratory provides.
Embodiment
Embodiment 1- embodiment 3: the preparation of compound probiotic lozenge
(1) preparation of compound probiotic metabolite
Step 1-1: defatted soy flour, white granulated sugar and yeast powder are added in the distilled water after being preheated to 55 DEG C, stirring is equal
It is even, it sufficiently dissolves, after being hydrated 40min, is again heated to 90 DEG C, heat preservation 10min is sterilized, and is cooled to 38 DEG C, is obtained raw material material
Liquid；
Step 1-2: in the raw material feed liquid made from step 1-1 access lactobacillus paracasei Z6, lactobacillus plantarum Lp-6 and
Lactobacillus plantarum P9, Lactobacillus rhamnosus M9 ferment in 40 DEG C, reach 150 ° of T of fermentation termination, obtain highly enriched prebiotic cream
Sour bacterium metabolite.
Step 1-3: 700g is fermented obtained by gained metabolite mixes with 300g carrier maltodextrin and to be spray-dried
As compound probiotic metabolite.
(2) preparation (wet granulation tableting) of compound probiotic lozenge:
(1) ingredient: crossing 80 meshes respectively after all ingredients are crushed, removes excipient, compound probiotic bacterium powder, binder
Other raw materials are uniformly mixed according to the above ratio outside (5%PVP ethanol solution)；
(2) it pelletizes: appropriate 5%PVP ethanol solution is uniformly sprayed onto raw material, wetting is made uniformly to prepare softwood, mistake
18 meshes are granulated, in 15 DEG C of oven dryings, after water activity is less than or equal to 0.2%, moisture content less than 5%, crushing and mistake
16 mesh sieves；
(3) it tabletting: after compound probiotic bacterium powder and excipient is added in the particle after dry, is uniformly mixed, stands 20-
Tabletting after 50min obtains the compound probiotic lozenge that specification is 0.5-2g, hardness range 10-20kg.
Each embodiment component ratio of table 1
In table 1, in the compound probiotic bacterium powder, lactobacillus paracasei Z6, lactobacillus plantarum Lp-6, lactobacillus plantarum
The weight ratio of P9 and Lactobacillus rhamnosus M9 is lactobacillus paracasei Z6: lactobacillus plantarum Lp-6: lactobacillus plantarum P9: rhamnose
Lactobacillus M9=20:20:20:40.
In table 1, in the compound probiotic metabolite, the weight ratio of defatted soy flour, white granulated sugar, yeast powder and water
For defatted soy flour: white granulated sugar: yeast powder: water=60:60:10:870.
Further, the compound probiotic metabolite is fermented by following fermenting microbe: the weight based on defatted soy flour
Amount, the lactobacillus paracasei Z6 of 200,000,000,000 CFU/g, the lactobacillus plantarum Lp-6 of 200,000,000,000 CFU/g, 200,000,000,000 CFU/g plant creams
Bacillus P9,400,000,000,000 CFU/g Lactobacillus rhamnosus M9.
4 compound probiotic lozenge of embodiment dispels halitosis human test
1. volunteer: 80,20-45 years old, there is conscious or his feel halitosis symptom.
2. group:
(1) control group (A group): 0.85% physiological saline, n=20；
(2) probiotics buccal tablet (B group): the probiotics buccal tablet added in 1.0% example 1 is dissolved in physiological saline, n
=20；
(3) probiotics buccal tablet (C group): the probiotics buccal tablet added in 1.0% example 2 is dissolved in physiological saline, n
=20；
(4) probiotics buccal tablet (D group): the probiotics buccal tablet added in 1.0% example 2 is dissolved in physiological saline, n
=20.
In the present embodiment, volunteer's halitosis degree difference of selection is smaller, and therefore, volunteer gargles preceding oral cavity in table 2
The mass concentration of middle volatile sulfur compounds takes the average value of all volunteers.
3. test method:
Rinse time is 3min, is detected before gargling and after gargling respectively.
With volatile sulfur compounds VSC concentration, knot in portable gas chromatograph OralChroma detection volunteer oral cavity
Fruit is as shown in table 2:
The mass concentration of 2 volunteer's oral volatile sulfur compounds of table changes (μ g/L)
As shown in Table 2, compared with the control group, after being gargled using compound probiotic lozenge group, total matter of 3 kinds of gas in oral cavity
Measuring concentration difference has significant meaning (F=20.395, P < 0.01).
Specifically, being gargled using C group or D group compound probiotic lozenge can main component H to volatile sulfur compounds2S、
CH3SH's dispels effect significantly (F=9.043, P < 0.01).
Thus it can illustrate that the compound probiotic lozenge in the present invention can effectively reduce the H for causing halitosis2S、CH3The volatilization such as SH
Property sulfide, have the function of clean oral cavity, improve implication.
For B group, compared with C group and D group, the ability for sulphur object of degrading is lower.
Combine detailed description and exemplary example that the application is described in detail above, but these explanations are simultaneously
It should not be understood as the limitation to the application.It will be appreciated by those skilled in the art that without departing from the application spirit and scope,
A variety of equivalent substitution, modification or improvements can be carried out to technical scheme and embodiments thereof, these each fall within the application
In the range of.The protection scope of the application is determined by the appended claims.
Claims (10)
1. a kind of for improving the compound probiotic composition of implication, which is characterized in that the compound probiotic lozenge includes pair
Lactobacillus casei Z6 (Lactobacillus paracaseiZ6), lactobacillus plantarum Lp-6 (Lactobacillus
Plantarum Lp-6), lactobacillus plantarum P9 (Lactobacillus plantarum P9) and Lactobacillus rhamnosus M9
(Lactobacillus rhamnosus M9), wherein the microbial preservation number of the lactobacillus paracasei Z6 is CGMCC
No.17342, the lactobacillus plantarum Lp-6 microbial preservation number is CGMCC No.16661, the lactobacillus plantarum P9's
Microbial preservation number is CGMCC No.16662, and the microbial preservation number of the Lactobacillus rhamnosus M9 is CGMCC
No.16002。
2. compound probiotic composition according to claim 1, which is characterized in that secondary in the compound probiotic composition
Lactobacillus casei Z6, lactobacillus plantarum Lp-6, lactobacillus plantarum P9 and Lactobacillus rhamnosus M9 weight ratio be secondary cheese cream bar
Bacterium Z6: lactobacillus plantarum Lp-6: lactobacillus plantarum P9: Lactobacillus rhamnosus M9=(2-4): (3-4): (2-6): (1-5).
3. compound probiotic lozenge according to claim 1 or 2, which is characterized in that combined based on the compound probiotic
The total weight of object, the viable count of each bacterial strain is respectively as follows: in the compound probiotic composition
4. compound probiotic composition according to any one of claims 1 to 3, which is characterized in that the compound probiotic
In lozenge, the lactobacillus paracasei Z6, lactobacillus plantarum Lp-6, lactobacillus plantarum P9 and Lactobacillus rhamnosus M9 are respectively bacterium
Powder.
5. a kind of compound probiotic lozenge, which is characterized in that the compound probiotic lozenge includes any one of Claims 1-4
The compound probiotic composition.
6. compound probiotic lozenge according to claim 5, which is characterized in that the compound probiotic lozenge includes as follows
The component of parts by weight:
Wherein, 1 parts by weight are calculated as with 1g.
7. compound probiotic lozenge according to claim 5 or 6, which is characterized in that
The prebiotics include inulin, galactooligosaccharide, oligofructose, xylo-oligosaccharide, oligoisomaltose and/or soy oligosaccharides
One of sugar is a variety of；And/or
The excipient includes one of microcrystalline cellulose and/or magnesium stearate or a variety of；And/or
The binder includes one of dehydrated alcohol, 5%PVP ethanol solution and/or 5% starch syrup or a variety of.
8. a kind of method for preparing any one of claim 5 to 7 compound probiotic lozenge, which is characterized in that the method
The following steps are included:
Step 2-1, ingredient: being sieved respectively after all components are crushed, in addition to excipient, compound probiotic bacterium powder, binder its
Its raw material mixes in proportion；
Step 2-2, granulation: binder is equably sprayed onto raw material, and the raw material wetting for being mixed to get step 1 uniformly, is made
Softwood is obtained, the softwood is sieved and is granulated, in baking oven low temperature drying after granulation, is less than or equal to 0.2wt%, moisture to water activity
After content is less than 5wt%, crush, and whole grain of being sieved；
Tabletting: step 2-3 compound probiotic bacterium powder and excipient, mixing is added into the particle after drying made from step 2-2
Uniformly, tabletting is stood, compound probiotic lozenge is obtained.
9. the purposes that any one of Claims 1-4 compound probiotic composition is used as cleaning agent for mouth cavity.
10. the purposes that any one of claim 5 to the 7 compound probiotic lozenge is used as cleaning agent for mouth cavity.
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| CN114712298A (en) * | 2022-03-28 | 2022-07-08 | 桂龙药业(安徽)有限公司 | Prebiotic and metabiotic composition for promoting oral health and application thereof |
| CN114917176A (en) * | 2022-03-14 | 2022-08-19 | 江南大学 | Compound probiotics capable of improving ozostomia |
| CN115212163A (en) * | 2022-06-20 | 2022-10-21 | 杭州国茶健康产业有限公司 | Natural herbal tea buccal tablet and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112293728A (en) * | 2020-07-13 | 2021-02-02 | 丽江美之源食品有限公司 | Fructus phyllanthi probiotic buccal tablet |
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