CN118109373A - Lactobacillus casei JYLC-109 capable of synthesizing urolithin A and microbial inoculum and application thereof - Google Patents
Lactobacillus casei JYLC-109 capable of synthesizing urolithin A and microbial inoculum and application thereof Download PDFInfo
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- RIUPLDUFZCXCHM-UHFFFAOYSA-N Urolithin A Chemical compound OC1=CC=C2C3=CC=C(O)C=C3OC(=O)C2=C1 RIUPLDUFZCXCHM-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 244000199866 Lactobacillus casei Species 0.000 title claims abstract description 26
- 235000013958 Lactobacillus casei Nutrition 0.000 title claims abstract description 26
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- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 4
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- JMGCAHRKIVCLFW-CNWXVVPTSA-N ellagitannin Chemical compound OC1=C(O)C(O)=CC(C(=O)O[C@H]2C3=C4C(=O)O[C@@H]2[C@@H]2[C@@H]5OC(=O)C6=CC(O)=C(O)C(O)=C6C6=C(O)C(O)=C(O)C=C6C(=O)OC[C@H]5OC(=O)C5=CC(O)=C(O)C(O)=C5C=5C(O)=C(O)C(O)=C(C=5C(=O)O2)C4=C(O)C(O)=C3O)=C1 JMGCAHRKIVCLFW-CNWXVVPTSA-N 0.000 claims description 3
- 229920001968 ellagitannin Polymers 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 3
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- JMGCAHRKIVCLFW-UHFFFAOYSA-N 1-O-Galloylcastalagin Natural products Oc1cc(cc(O)c1O)C(=O)OC2C3OC(=O)c4c2c(O)c(O)c(O)c4c5c(O)c(O)c(O)c6c5C(=O)OC3C7OC(=O)c8cc(O)c(O)c(O)c8c9c(O)c(O)c(O)cc9C(=O)OCC7OC(=O)c%10cc(O)c(O)c(O)c6%10 JMGCAHRKIVCLFW-UHFFFAOYSA-N 0.000 claims description 2
- NLDMNSXOCDLTTB-UHFFFAOYSA-N Heterophylliin A Natural products O1C2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)C(O)C1OC(=O)C1=CC(O)=C(O)C(O)=C1 NLDMNSXOCDLTTB-UHFFFAOYSA-N 0.000 claims description 2
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- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract description 8
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
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- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of microorganism application, in particular to cheese bacillus JYLC-109 capable of synthesizing urolithin A, a microbial inoculum and application thereof. The cheese bacillus (Lactobacillus casei) JYLC-109 is preserved in 2023, 3 and 30 days to China general microbiological culture Collection center with the preservation number of CGMCC No.26789 and the preservation address of North Star Xili No. 1,3 in the Chaoyang district of Beijing. The cheese bacillus JYLC-109 can utilize the pomegranate juice to generate urolithin A and has higher conversion efficiency. Experiments of disuse muscle atrophy rats prove that the cheese bacillus JYLC-109 can effectively improve the limb holding power of the muscle atrophy rats, increase the gastrocnemius cross-sectional area and the gastrocnemius SOD activity of the muscle atrophy rats, and is beneficial to improving disuse muscle atrophy.
Description
Technical Field
The invention relates to the technical field of microorganism application, in particular to cheese bacillus JYLC-109 capable of synthesizing urolithin A, a microbial inoculum and application thereof.
Background
Patient exercise injury or post-operation, load and movement are usually reduced, and disuse muscle atrophy occurs rapidly without muscle contraction. The pathological changes of disuse muscle atrophy are manifested by reduced cross-sectional area of muscle fibers, longitudinal contracture, greatly affecting the ductility of muscles and worsening muscle elasticity. Disuse muscle atrophy is reversible, and resistance and endurance exercises can be performed through continuous advanced exercise exercises to promote muscle contraction and relaxation, increase muscle strength and volume, and help muscle recovery. However, the intervention of rehabilitation training is not timely, and the error of the training method can greatly reduce the efficiency of muscle strength recovery. At this time, the disuse muscles such as electrotherapy, massage, acupuncture and moxibustion can be activated by physical therapy, which can help to promote blood circulation, strengthen the contraction ability of muscles and help to recover muscles. But physical treatment planning typically requires the guidance of a trained physical therapist, which is costly to labor and to treat.
Urolithin a (Urolithin-a, uro-a) is produced by the intestinal flora and is a natural metabolite of ellagitannin (ELLAGITANNINS, EA), a compound found in pomegranates and other fruits and nuts, but it is difficult for most people to obtain sufficient amounts of this particular nutrient from food alone. Studies have shown that Uro-a can enhance mitochondrial function, improve muscle function, and increase muscle strength and endurance by stimulating mitochondrial autophagy. Currently, the preparation methods of Uro-A include chemical synthesis and bioconversion methods. Compared with the chemical synthesis method for preparing the Uro-A, the biological transformation method for preparing the Uro-A has low cost and simple and convenient operation, and is more suitable for being used as a food additive. However, there are few reports on strains with the ability to transform EA to produce Uro-A, and further development is still needed.
Disclosure of Invention
In order to further develop strains with the ability to transform EA to produce Uro-A, the invention provides cheese bacillus JYLC-109 capable of synthesizing urolithin A, and a microbial inoculum and application thereof.
In a first aspect, the invention provides a method for synthesizing urolithin A, wherein the method comprises the steps of preserving cheese bacillus JYLC-109 and cheese bacillus (Lactobacillus casei) JYLC-109 in 2023 and 30 days to China general microbiological culture Collection center with a preservation number of CGMCC No.26789 and a preservation address of North Star Xiyu No. 1, no. 3 in the Korean region of Beijing.
In a second aspect, the invention provides a Lactobacillus casei JYLC-109 microbial inoculum comprising the above powder of Lactobacillus casei JYLC-109.
Further, the content of the cheese bacillus JYLC-109 is not less than 1X 10 10 cfu/g.
Further, the preparation method comprises the following steps:
(1) Streaking and activating cheese bacillus JYLC-109 on an MRS plate, inoculating the activated single colony into a first MRS liquid culture medium, and culturing at 37 ℃ for 24 hours to obtain seed liquid;
(2) Inoculating the seed liquid into a second MRS liquid culture medium, wherein the inoculum size is 5% of the mass fraction, and culturing for 48 hours at 37 ℃ to obtain fermentation broth;
(3) Centrifuging the fermentation broth, collecting thalli, washing with sterile physiological saline, and re-suspending in reconstituted skim milk to obtain suspension; the concentration of the suspension is regulated to be 1.0X10 10~2.0×1010 cfu/mL, bacterial suspension is obtained, and after the bacterial suspension is frozen and dried, bacterial powder of cheese bacillus JYLC-109 is obtained.
Further, the method also comprises the step of mixing the bacterial powder with the isomaltooligosaccharide.
In a third aspect, the invention provides the use of the above-described Lactobacillus casei JYLC-109 in the synthesis of urolithin A.
Further, lactobacillus casei JYLC-109 was inoculated into a medium containing ellagitannin, and urolithin A was synthesized by fermentation culture.
In a fourth aspect, the invention provides an application of the Lactobacillus casei JYLC-109 or Lactobacillus casei JYLC-109 microbial inoculum in preparing a medicament for improving muscle atrophy.
Further, muscle atrophy is disuse muscle atrophy.
The invention has the beneficial effects that:
The cheese bacillus JYLC-109 capable of synthesizing the urolithin A provided by the invention can generate the urolithin A by using the pomegranate juice and has higher conversion efficiency. Experiments of disuse muscle atrophy rats prove that the cheese bacillus JYLC-109 can effectively improve the limb holding power of the muscle atrophy rats, increase the gastrocnemius cross-sectional area and the gastrocnemius SOD activity of the muscle atrophy rats, and is beneficial to improving disuse muscle atrophy.
Detailed Description
In order to better understand the technical solutions of the present invention, the following description will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
EXAMPLE 1 screening and identification of urolithin A-producing Strain
1. Bacterial strain source: the pastoral self-made cheese is collected in Yili state of Xinjiang on 9 and 10 days of 2021, is put into a sample transfer box to be stored and transported to a laboratory at low temperature, and is put into an ultralow temperature refrigerator for standby.
2. Strain screening and purification
(1) Preparing a sample: adding 1g of pastoral self-made cheese into a conical flask containing 99mL of sterile physiological saline, and placing into a constant-temperature oscillator at 4 ℃ for oscillating for 30min at 120rpm to obtain a sample solution; sample solutions are prepared into sample dilutions with different concentration gradients, wherein the dilutions are respectively 10 -1、10-2、10-3、10-4、10-5、10-6、10-7, and the marks are respectively 1#, 2#, 3#, 4#, 5#, 6#, and 7#, and the sample solutions are ready for use.
(2) Culturing: sample dilutions of different concentrations were taken at 100 μl, coated on calcium-supplemented MRS solid medium using a coating bar, and cultured at 37 ℃ under anaerobic conditions for 48h.
(3) Selecting bacterial colonies: according to the colony characteristics of 1-2 mm in diameter, the colony is round, the edge is neat, the middle of the micro white is provided with a bulge, and the colony is selected according to the standard that the calcium dissolving ring is large.
(4) And (3) separating and purifying: selecting single bacterial colony meeting the standard (3), inoculating to MRS plate culture medium by streaking method, culturing at 37deg.C under anaerobic condition for 48 hr, repeating above operation for 3 times, purifying to obtain 5 pure bacterial strains, selecting single bacterial colony, and placing in glycerol tube for preservation at-80deg.C.
3. Screening of urolithin A-producing Strain
(1) Preparing pomegranate juice for fermentation: cleaning fructus Punicae Granati, squeezing in a juicer, filtering residues with four layers of filter cloth, pasteurizing at 82 deg.C for 10min, and rapidly cooling to 4deg.C to obtain non-concentrated reduced Sucus Punicae Granati; 5g of yeast extract, 10g of peptone, 5g of sodium acetate, 2g of dipotassium hydrogen phosphate and 2g of tri-ammonium citrate are dissolved in 1000mL of non-concentrated reduced pomegranate juice to prepare the pomegranate juice for fermentation.
(2) The purified 5 strains were inoculated into the pomegranate juice for fermentation, and fermented at 37℃for 24 hours, and the content of urolithin A in the fermented liquid was measured by high performance liquid chromatography, and the results are shown in Table 1.
Table 1 comparison of the ability of each strain to synthesize urolithin a
Note that: the different letters after the same column of data represent significant differences, P <0.05.
From the measurement results in Table 1, it can be seen that 5 strains can produce urolithin A from the pomegranate juice, but under the same fermentation conditions, the content of the urolithin A is significantly different among the 5 strains, wherein the content of the urolithin A in the strain 2 is the highest.
4. Identification of strains
The strain 2 was sent to the engineering (Shanghai) Co., ltd for identification using the following primers:
27F：5'-AGAGTTTGATCMTGGCTCAG-3'；
1492R：5'- GGTTACCTTGTTACGACTT-3'。
In the identification process, the gene sequence of the obtained strain 2 is as follows:
GCTACCCTAAAAGGGTTACGCCACCGGCTTCGGGTGTTACAAACTCTCATGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCGTGTAGGCGAGTTGCAGCCTACAGTCCGAACTGAGAATGGCTTTAAGAGATTAGCTTGACCTCGCGGTCTCGCAACTCGTTGTACCATCCATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTGTCACCGGCAGTCTTACTAGAGTGCCCAACTCAATGCTGGCAACTAGTCATAAGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCATTTTGCCCCCGAAGGGGAAACCTGATCTCTCAGGTGATCAAAAGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCAGGCGGAATGCTTAATGCGTTAGCTGCGGCACTGAAGGGCGGAAACCCTCCAACACCTAGCATTCATCGTTTACGGCATGGACTACCAGGGTATCTAATCCTGTTCGCTACCCATGCTTTCGAGCCTCAGCGTCAGTTACAGACCAGACAGCCGCCTTCGCCACTGGTGTTCTTCCATATATCTACGCATTTCACCGCTACACATGGAGTTCCACTGTCCTCTTCTGCACTCAAGTTTCCCAGTTTCCGATGCGCTTCCTCGGTTAAGCCGAGGGCTTTCACATCAGACTTAAAAAACCGCCTGCGCTCGCTTTACGCCCAATAAATCCGGATAACGCTTGCCACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTGGCTTTCTGGTTGGATACCGTCACGCCGACAACAGTTACTCTGCCGACCATTCTTCTCCAACAACAGAGTTTTACGACCCGAAAGCCTTCTTCACTCACGCGGCGTTGCTCCATCAGACTTGCGTCCATTGTGGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTTTGGGCCGTGTCTCAGTCCCAATGTGGCCGATCAACCTCTCAGTTCGGCTACGTATCATCGCCTTGGTGAGCCGTTACCTCACCAACTAGCTAATACGCCGCGGGTCCATCCAAAAGCGATAGCTTGCGCCATCTTTCAGCCAAGAACCATGCGGTTCTTGGATTTATGCGGTATTAGCATCTGTTTCCAAATGTTATCCCCCACTTAAGGGCAGGTTACCCACGTGTTACTCACCCGTCCGCCACTCGTTTTAAGTCGAATCTCAGTGCAAGCACCGTTCATC.
Based on the identification result, strain 2 was Lactobacillus casei (Lactobacillus casei), and thus, strain 2 was designated as Lactobacillus casei JYLC-109 and was transferred to China general microbiological culture Collection center for storage. The preservation information is as follows:
strain name: JYLC-109; classification naming: cheese bacillus Lactobacillus casei; preservation address: games 3, gao Yu 1, north Star, qing dynasty, beijing city, post code: 100101; preservation date: 2023, 3 and 30; preservation number: CGMCC No.26789.
EXAMPLE 2 preparation of microbial inoculum
(1) Streaking and activating cheese bacillus JYLC-109 on an MRS plate, inoculating the activated single colony into a first MRS liquid culture medium, and culturing at 37 ℃ for 24 hours to obtain seed liquid;
(2) Inoculating the seed liquid into a second MRS liquid culture medium, wherein the inoculum size is 5% of the mass fraction, and culturing for 48 hours at 37 ℃ to obtain fermentation broth;
(3) Centrifuging the fermentation broth, collecting thalli, washing with sterile physiological saline, and re-suspending in reconstituted skim milk to obtain suspension; the concentration of the suspension is regulated to be 1.0X10 10~2.0×1010 cfu/mL, bacterial suspension is obtained, and after the bacterial suspension is frozen and dried, bacterial powder of cheese bacillus JYLC-109 is obtained.
(4) The bacterial powder and isomaltooligosaccharide (purchased from BAO biological Co., ltd.) are mixed uniformly to prepare the bacterial agent.
The mixed proportion of the bacterial powder and the isomaltooligosaccharide is adjusted to prepare the lactobacillus casei JYLC-109 bacterial agent with the content of the lactobacillus casei JYLC-109 of 1 multiplied by 10 10cfu/g、1.5×1010cfu/g、2×1010 cfu/g.
Example 3 Effect of cheese Bacillus JYLC-109 on rat limb holding Capacity
50 Wistar male rats of 7 weeks of age were selected and divided into a normal control group (NC group, n=10) and a model group (n=30), and the model group was modeled by means of joint fixation, and disuse muscle atrophy was induced by this model. Rats successfully modeled were randomly divided into 3 groups, model control (MC group, n=10), exercise training (ST group, n=10), cheese bacillus JYLC-109 treatment (JYLC-109 group, n=10), respectively. Normal control group did not perform any intervention; after the fixing device is removed after 3 weeks, the model control group does not perform any intervention; after the fixing device is removed after 3 weeks, the training group regularly places the rats on the rat running machine every day, and forcedly exercises for 20 minutes at a speed of 16 m/min; after removal of the fixation device after 3 weeks of the Lactobacillus casei JYLC-109 treatment group, 2g of Lactobacillus casei JYLC-109 bacteria (viable count 1X 10 10 cfu/g) were gavaged daily. During the experiment, all rats are fed normally, and 10mL of non-concentrated reduced pomegranate juice is added into the feed for daily feeding.
Push-pull force meters were used to measure the four limb grip of each group of rats on days 0, 15, 30 after intervention, and the peak value was recorded as the maximum instantaneous reading captured by the meter during a single pull. At each experimental stage, 3 individual measurements were obtained for each animal. Experiments were repeated 3 times with 2 minutes of rest between each. The average of the individual measurements was recorded and collected, and the data was expressed as an average of 3 replicates per rat. The experimental data are shown in Table 2, where the units are N.
Table 2 comparison of the four limbs of rats in each group
Note that: the different letter representations after the same column data have significant differences, P <0.05
As shown in table 2, after three weeks of modeling, the four limb holding power of the rats in MC group, ST group and JYLC-109 groups were significantly different from that of the rats in NC group (P < 0.05), indicating that three weeks of modeling caused different degrees of muscle strength reduction to the rats. After 15 days of intervention, the muscle strength of rats increased to different degrees, the MC group increased by 0.64N, the ST group increased by 0.87N, the JYLC-109 group increased by 1.46N, and the three groups of muscle strength increases with significant difference (P < 0.05); after 30 days of intervention, the muscle strength increases more significantly in JYLC-109 than in the other groups, indicating that JYLC-109 can effectively help recovery of limb grip from disuse muscle atrophy.
Example 4 Effect of cheese Bacillus JYLC-109 on rat gastrocnemius Cross-sectional area
The experimental rats after 30 days of intervention were sacrificed by cervical dislocation, the complete left hind limb gastrocnemius muscle was rapidly and completely removed, the left hind limb gastrocnemius muscle was fixed with 4% paraformaldehyde after the water was absorbed by absorbent paper, and the left hind limb gastrocnemius muscle was used for HE staining slices, and the cross-sectional area of the gastrocnemius muscle was calculated, and the experimental results are shown in table 3.
Table 3 comparison of gastrocnemius cross-sectional areas of rats in each group
Note that: the different letters after the same column of data represent significant differences, P <0.05.
As shown in Table 3, the gastrocnemius cross-sectional areas of ST group and JYLC-109 groups are significantly different from those of MC group, which indicates that the gastrocnemius cross-sectional area of model rats can be increased by exercise training or feeding Lactobacillus casei JYLC-109, which is helpful for improving disuse muscular atrophy, and the improvement effect of JYLC-109 on the gastrocnemius cross-sectional area is significantly greater than that of exercise training.
Example 5 Effect of Lactobacillus casei JYLC-109 on the SOD Activity of the rat gastrocnemius muscle
The left hind limb gastrocnemius muscle of the stripped rat was washed with PBS and then wiped dry, the tissue was thoroughly homogenized with a homogenizer, centrifuged at 2500r/min for 10min, and the supernatant was subjected to SOD activity assay using a superoxide dismutase test cartridge (purchased from Nanjing institute of biological engineering) and the experimental results are shown in Table 4.
Table 4 comparison of the SOD Activity of gastrocnemius muscles of rats in each group
Note that: the different letters after the same column of data represent significant differences, P <0.05.
As shown in table 4, the SOD activity of the MC group was significantly reduced (P < 0.05) compared to the NC group. After the dry state, the SOD activity of the ST group and JYLC-109 groups is obviously higher than that of the MC group, and obvious difference exists between the ST group and the JYLC-109 groups, which shows that the gastrocnemius SOD activity of a model rat can be improved by dynamic training or feeding lactobacillus casei JYLC-109, and the model rat is beneficial to improving disuse muscle atrophy.
Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications and substitutions may be made in the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and it is intended that all such modifications and substitutions be within the scope of the present invention/be within the scope of the present invention as defined by the appended claims.
Claims (9)
1. The cheese bacillus JYLC-109 capable of synthesizing urolithin A is characterized in that the cheese bacillus (Lactobacillus casei) JYLC-109 is preserved in the China general microbiological culture Collection center (CGMCC) with the preservation number of 26789 and the preservation address of No.3 of Xila No. 1 in the Korean region North Star of Beijing city at 3 months of 2023.
2. A bacterial agent of cheese bacillus JYLC-109, comprising the bacterial powder of cheese bacillus JYLC-109 of claim 1.
3. The microbial preparation of claim 2, wherein the content of the lactobacillus casei JYLC-109 is not less than 1 x 10 10 cfu/g.
4. The lactobacillus casei JYLC-109 as claimed in claim 2 wherein the method of preparation comprises the steps of:
(1) Streaking and activating cheese bacillus JYLC-109 on an MRS plate, inoculating the activated single colony into a first MRS liquid culture medium, and culturing at 37 ℃ for 24 hours to obtain seed liquid;
(2) Inoculating the seed liquid into a second MRS liquid culture medium, wherein the inoculum size is 5% of the mass fraction, and culturing for 48 hours at 37 ℃ to obtain fermentation broth;
(3) Centrifuging the fermentation broth, collecting thalli, washing with sterile physiological saline, and re-suspending in reconstituted skim milk to obtain suspension; the concentration of the suspension is regulated to be 1.0X10 10~2.0×1010 cfu/mL, bacterial suspension is obtained, and after the bacterial suspension is frozen and dried, bacterial powder of cheese bacillus JYLC-109 is obtained.
5. The bacillus casei JYLC-109 as claimed in claim 4 further comprising mixing the powder with isomaltooligosaccharide.
6. Use of the cheese bacillus JYLC-109 of claim 1 in the synthesis of urolithin a.
7. The use according to claim 6, wherein cheese bacillus JYLC-109 is inoculated in a medium containing ellagitannin and the urolithin a is synthesized by fermentation.
8. Use of the lactobacillus casei JYLC-109 as claimed in claim 1 or the lactobacillus casei JYLC-109 as claimed in claim 2 in the manufacture of a medicament for improving muscle atrophy.
9. The use according to claim 8, wherein the muscle atrophy is disuse muscle atrophy.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW202002963A (en) * | 2018-04-30 | 2020-01-16 | 美商回春醫療公司 | Compositions and methods for biosynthetic preparation of UROLITHIN compounds and use thereof |
| US20200138075A1 (en) * | 2018-11-05 | 2020-05-07 | MarvelBiome, Inc. | Microbial compositions comprising ellagitannin and methods of use |
| CN113080461A (en) * | 2021-05-14 | 2021-07-09 | 艾兰得生物科技研究泰州有限公司 | Probiotics with function of inhibiting growth of proteus mirabilis as well as fermentation liquor and application thereof |
| CN115992074A (en) * | 2022-11-10 | 2023-04-21 | 江南大学 | Lactobacillus plantarum and application thereof in production of urolithin A |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW202002963A (en) * | 2018-04-30 | 2020-01-16 | 美商回春醫療公司 | Compositions and methods for biosynthetic preparation of UROLITHIN compounds and use thereof |
| US20200138075A1 (en) * | 2018-11-05 | 2020-05-07 | MarvelBiome, Inc. | Microbial compositions comprising ellagitannin and methods of use |
| CN113080461A (en) * | 2021-05-14 | 2021-07-09 | 艾兰得生物科技研究泰州有限公司 | Probiotics with function of inhibiting growth of proteus mirabilis as well as fermentation liquor and application thereof |
| CN115992074A (en) * | 2022-11-10 | 2023-04-21 | 江南大学 | Lactobacillus plantarum and application thereof in production of urolithin A |
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