[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

CN111248442A - 抗衰老益生菌 - Google Patents

抗衰老益生菌 Download PDF

Info

Publication number
CN111248442A
CN111248442A CN202010137966.5A CN202010137966A CN111248442A CN 111248442 A CN111248442 A CN 111248442A CN 202010137966 A CN202010137966 A CN 202010137966A CN 111248442 A CN111248442 A CN 111248442A
Authority
CN
China
Prior art keywords
melon powder
lactobacillus paracasei
aging
day
exercise
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010137966.5A
Other languages
English (en)
Inventor
潘逸萱
黄启彰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shanghai Hongshang Biotechnology Co Ltd
Original Assignee
Shanghai Hongshang Biotechnology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shanghai Hongshang Biotechnology Co Ltd filed Critical Shanghai Hongshang Biotechnology Co Ltd
Priority to CN202010137966.5A priority Critical patent/CN111248442A/zh
Publication of CN111248442A publication Critical patent/CN111248442A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/42—Cucurbitaceae (Cucumber family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Veterinary Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Animal Behavior & Ethology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Epidemiology (AREA)
  • Biochemistry (AREA)
  • Toxicology (AREA)
  • Rheumatology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Pain & Pain Management (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Medical Informatics (AREA)
  • Biomedical Technology (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

本发明公开了抗衰老益生菌，属于益生菌的所有相关食品产业领域。它包括副干酪乳杆菌合并甜瓜粉。所述副干酪乳杆菌合并甜瓜粉有效量为每日补充100亿～600亿，即1010 cfu/day～6*1010 cfu/day的副干酪乳杆菌菌量和每日1.2克～2.6克甜瓜粉。本发明中的副干酪乳杆菌合并甜瓜粉，作为抗氧化压力并延缓老化的食品补充或药物的方法，即为使用副干酪乳杆菌合并甜瓜粉制备改善身体组成、提升身体机能或降低运动后疲劳之组合物。该组合物作为提升对抗环境中氧化压力、运动训练的食品补充或药物，具有不含动物性过敏原之优势，可达到提升抗氧化和抗发炎因子的表达、延缓老化、放松心情、增加肌耐力、降低运动后血液中乳酸浓度、血氨浓度等诸多功效。

Description

抗衰老益生菌
技术领域
本发明涉及抗衰老益生菌，属于益生菌的所有相关食品产业领域。
背景技术
微生物和人体有着密不可分的共生关系(symbiosis)影响着人体消化、免疫、代谢、甚至脑神经系统的运作(Shenderov A,2011)；其中益生菌(probiotics)是一类对人体有帮助的微生物菌群，适当的食用对于人体健康有正面助益(Dinan TG et al.,2013)。
随着社会的现代化，老化人群不断增加，老化相关疾病(aging-associateddiseases)成为日益严重的问题；其中肌肉减少症(sarcopenia)是典型的老人综合征之一，在医院病房中的患病普及率达35％以上(Bianchi L et al,2017)。造成肌肉减少症和肌肉萎缩(muscle atrophy)的重要原因之一是线粒体功能丧失(mitochondrial dysfunction)(Hiona A,2010)，维持线粒体的正常运作与其产能与耗氧的平衡(ATP synthesis/O2 consumption)可以显著减缓肌肉流失，从而提升肌肉张力(Bogengler et al,2017)。大量文献指出活性氧(reactive oxygen species,ROS)和促炎性细胞因子(pro-inflammatory cytokines)是造成线粒体损伤的关键因素(Picca etal.,2018))，而且这些分子同时被视为发炎与肌肉减少的生物标志物(biomarkers)。
研究发现，某些益生菌可分泌具有抗氧化能力的蛋白肽(Sah BNP et al.,2014)，或是使宿主提高自身的超氧岐化酶(superoxide dismutase,SOD)、谷胱甘肽过氧化物酶(glutathione peroxidase,GPx)、谷胱甘肽(glutathione,GSH)等分子表达，藉以清除自由基(Basileios G et al.,2011)，延缓老化与老化相关疾病。此外，摄取由甜瓜(Cucumis melo L.)中提炼出的SOD也可以协助机体抗氧化和抗发炎(Ioannis Vouldoukis et al.,2004)。
最新研究指出，给加速衰老小鼠连续补充活的或是热灭活的副干酪乳杆菌，Lactobacillus paracasei PS23可以提高肌肉中SOD和GPx表达(Huang H-Y,2019)，进而保护肌肉中线粒体的活性，加强肌肉张力和减缓肌肉流失(ChenL-H,2019)；补充PS23可降低血清中的皮质酮(corticosterone)和提升抗发炎细胞因子白介素-10(interleukin 10,IL-10)的浓度，从而改善焦虑行为(Liao J-F,2019)；还能藉由提高机体SOD和GPx的表达水平、增加神经滋养因子(BDNF)和IL-10进一步改善因为衰老所带来的认知障碍(cognitivedecline)(Huang S-Y,2018)。已知BDNF对精神活动有直接并正向的帮助，BDNF在抑郁的人群中水平偏低(Undine E Lang,2004)。
随着医疗水平的进步，抗衰老已是现代社会的普及运动；目前的抗衰老方法特别多样化，其中普遍用(1)体能锻炼，提升肌肉的质量、张力和基础代谢率；(2)内服或是外敷各种天然食材，以及天然萃取或化学合成分子，例如胶原蛋白、维生素、牛磺酸、微量元素和葡萄籽等；(3)利用物理或是生化制剂，例如理疗或施打针剂等，以减轻精神压力、保持心情愉悦、清除氧化自由基、提升自体免疫力、促进细胞活化和损伤修复等方法，以达到延缓老化的终极目标(Catalina Alarcón de la Lastra,2005)；由于衰老有着复杂的成因，所以上述方法常需要合并运用，不正确的抗衰老观念，反而造成不当食补或是运动过度；因此提供一个可用于同时增加机体抗氧化与抗发炎因子的补充剂是抗衰老相关市场急需解决的问题。
发明内容
本发明所要解决的技术问题在于：提供抗衰老益生菌，它可用于同时增加机体的抗氧化与抗发炎因子，解决抗衰老相关市场上急需解决的问题。
本发明所要解决的技术问题采取以下技术方案来实现：
抗衰老益生菌，包括副干酪乳杆菌合并甜瓜粉，所述副干酪乳杆菌合并甜瓜粉有效量为每日补充100亿～600亿，即1010cfu/day～6*1010cfu/day的副干酪乳杆菌菌量和每日1.2克～2.6克甜瓜粉。
作为优选实例，所述甜瓜粉为哈密瓜粉。
作为优选实例，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充100亿，即1010cfu/day的长双岐乳杆菌菌量和每日1.2克甜瓜粉。
作为优选实例，所述副干酪乳杆菌合并甜瓜粉可进一步包括药学上可接受之载剂、赋形剂或稀释剂；并可进一步制成流体乳品、浓缩牛奶、优酪乳、酸乳、冷冻优格、乳杆菌发酵饮料、奶粉、冰淇淋、乳酪、干酪、豆浆、发酵豆浆、蔬果汁、果汁、运动饮料、甜点、果冻、糖果、婴儿食品、健康食品、动物饲料、中草药组合物或膳食补充品。
更进一步的，所述副干酪乳杆菌合并甜瓜粉可进一步与运动训练合并使用。
本发明的有益效果是：本发明中的副干酪乳杆菌合并甜瓜粉，作为抗氧化压力并延缓老化的食品补充或药物的方法，即为使用副干酪乳杆菌合并甜瓜粉制备改善身体组成、提升身体机能或降低运动后疲劳之组合物。该组合物作为提升对抗环境中氧化压力、运动训练的食品补充或药物，具有不含动物性过敏原之优势，可达到提升抗氧化和抗发炎因子的表达、延缓老化、放松心情、增加肌耐力、降低运动后血液中乳酸浓度、血氨浓度等诸多功效。
具体实施方式
为了对本发明的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例一
抗衰老益生菌，包括副干酪乳杆菌和甜瓜粉，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充100亿，即1010cfu/day的副干酪乳杆菌菌量和每日1.2克甜瓜粉，所述甜瓜粉采用哈密瓜粉。
实施例二
抗衰老益生菌，包括副干酪乳杆菌和甜瓜粉，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充200亿，即2*1010cfu/day的副干酪乳杆菌菌量和每日1.6克甜瓜粉，所述甜瓜粉采用哈密瓜粉。
实施例三
抗衰老益生菌，包括副干酪乳杆菌和甜瓜粉，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充300亿，即3*1010cfu/day的副干酪乳杆菌菌量和每日2克甜瓜粉，所述甜瓜粉采用哈密瓜粉。
实施例四
抗衰老益生菌，包括副干酪乳杆菌和甜瓜粉，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充400亿，即4*1010cfu/day的副干酪乳杆菌菌量和每日2.2克甜瓜粉，所述甜瓜粉采用哈密瓜粉。
实施例五
抗衰老益生菌，包括副干酪乳杆菌和甜瓜粉，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补500亿，即5*1010cfu/day的副干酪乳杆菌菌量和每日2.4克甜瓜粉，所述甜瓜粉采用哈密瓜粉。
实施例六
抗衰老益生菌，包括副干酪乳杆菌和甜瓜粉，所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充600亿，即6*1010cfu/day的副干酪乳杆菌菌量和每日2.6克甜瓜粉，所述甜瓜粉采用哈密瓜粉。
研究方法及进行步骤
受试者维持正常的饮食型态，且于实验期间不得服用营养补充剂，且于运动测试及抽血前1周不得饮用酒精、优格、养乐多等益生菌相关产品及服用其他药物，以避免影响实验结果。采血前，受试者在实验前空腹至少8小时；且于各运动测试前一周避免从事训練以外的劳力活动。
(一)最大摄氧量(VO2max)测试
于实验开始前,测试1次作为日后固定强度运动测试及运动至力竭之标准。于适当位置贴上心电图电极片，连接至心电图机以测量心跳率。跑步运动可采用逐渐增加速度与坡度的方法直至力竭(exhaustion)，可参考下表所列：
Figure BDA0002397995460000051
Figure BDA0002397995460000061
于心跳率达每分钟170下时开始采气至力竭，收集到之气体经气体分析仪算出VO2max运动力竭判定的标准为下列三项，其中至少可达到二个：
(1)心跳率达到最大心跳率(最大心跳率＝220-年龄)。
(2)受试者呼吸交换率达1.1所分析到的最大摄氧量数值。
(3)受试者运动自觉量表达18以上。
表一：运动相关基础数据测定(心率、摄氧量和量表评分)
Figure BDA0002397995460000062
通过上表可知，随着补充剂量与组合逐步增加，受试者在跑步力竭测试系统中的最大耐力运动表现有所提升。
(二)运动能力测定
针对以下2种耐力运动能力测试，共3点评估方式进行：
1.固定强度与时间之耐力运动能力测试
(1)延缓运动期间疲劳之评估：以60％VO2max以上的强度于跑步机(或脚踏车)进行运动测试至少30分钟。运动期间每隔15分钟采气1分钟及记录心跳率，并于运动前(运动第0分钟)、运动期间(运动第5、10、15分钟)收集运、运动后(运动结束第0分钟)采血。
(2)促进运动后疲劳消除之评估：以60％VO2max以上的强度于跑步机(或脚踏车)进行运动测试至少30分钟，之后休息。于运动后开始记录心跳率，并于运动后(运动第0分钟)、休息期间(运动结束第20、40、60、120分钟)采血。
2.运动至力竭之耐力运动能力测定：85％VO2max耐力运动能力测试
(1)实验前受试者须空腹8小时以上，运动测试当天上午至实验室后空腹状态进行采血。
(2)于运动能力测试前，以60％VO2max之运动负荷进行5分钟60％VO2max之运动暖身，随后再以85％VO2max之运动负荷进行跑步机测试，运动过程监控并记录受试者之心跳率与自觉努力程度(Borg RPE量表)，直至受试者运动测试至力竭即停止运动，并记录受试者运动至力竭之时间。
(3)以85％VO2max之运动负荷及坡度依12％来设定速度，采用ACSM代谢当量计算公式，公式为：85％VO2max＝3.5+0.2x(速度)+[0.9x(速度)x0.12]，故85％VO2max＝3.5+0.038x(速度)。
表二：跑步距离测定
Figure BDA0002397995460000071
通过上表可知，在跑步力竭总距离(公尺)方面，随着补充剂量与组合逐步增加，个体的耐力跑步距离有所提升。
(三)评估指标
1.生理指标：以所收集之气体及测得之心跳率换算氧气律动(oxygen pulse)；氧气律动为氧气摄取量与心跳率之比值，反映出受试者的最大有氧能力。
2.疲劳血液生化指标：测定血浆中(1)血氨(ammonia)、(2)血乳酸(lactic acid)、(3)血糖(glucose)含量。
3.抗氧化与抗发炎血液生化指标：测定血浆中超氧岐化酶SOD活性、谷胱甘肽过氧化物酶(GPx)活性和白介素-10(IL-10)含量。
4.与神经活动相关的血液生化指标：测定神经滋养因子(BDNF)含量。
表三：血液相关生化指标测试
Figure BDA0002397995460000081
通过上表可知，在跑步力竭后，采血分析的结果显示，个体的血糖数值没有显著变化，但疲劳血液生化项目即血氨和血乳酸浓度，是随着补充剂量与组合逐步增加而呈现减少，进而达到抗疲劳的效果；而超氧岐化酶和谷胱甘肽过氧化物酶的活性和IL-10在血液中都有所增加，进而达到抗氧化与抗发炎效果；且高浓度的BDNF可达到对精神面貌的正向帮助。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (4)

1.抗衰老益生菌，其特征在于：包括副干酪乳杆菌合并甜瓜粉，所述副干酪乳杆菌合并甜瓜粉有效量为每日补充100亿～600亿，即1010 cfu/day～6*1010 cfu/day的副干酪乳杆菌菌量和每日1.2克～2.6克甜瓜粉。
2.根据权利要求1所述的抗衰老益生菌，其特征在于：所述甜瓜粉为哈密瓜粉。
3.根据权利要求1所述的抗衰老益生菌，其特征在于：所述副干酪乳杆菌合并甜瓜粉的有效量为每日补充100亿，即1010 cfu/day的长双岐乳杆菌菌量和每日1.2克甜瓜粉。
4.根据权利要求1所述的抗衰老益生菌，其特征在于：所述副干酪乳杆菌合并甜瓜粉可进一步包括药学上可接受之载剂、赋形剂或稀释剂；并可进一步制成流体乳品、浓缩牛奶、优酪乳、酸乳、冷冻优格、乳杆菌发酵饮料、奶粉、冰淇淋、乳酪、干酪、豆浆、发酵豆浆、蔬果汁、果汁、运动饮料、甜点、果冻、糖果、婴儿食品、健康食品、动物饲料、中草药组合物或膳食补充品。
CN202010137966.5A 2020-03-03 2020-03-03 抗衰老益生菌 Pending CN111248442A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010137966.5A CN111248442A (zh) 2020-03-03 2020-03-03 抗衰老益生菌

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010137966.5A CN111248442A (zh) 2020-03-03 2020-03-03 抗衰老益生菌

Publications (1)

Publication Number Publication Date
CN111248442A true CN111248442A (zh) 2020-06-09

Family

ID=70942135

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010137966.5A Pending CN111248442A (zh) 2020-03-03 2020-03-03 抗衰老益生菌

Country Status (1)

Country Link
CN (1) CN111248442A (zh)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112089055A (zh) * 2020-09-22 2020-12-18 上海泓商生物科技有限公司 减压舒眠益生菌组合物
CN112089056A (zh) * 2020-09-22 2020-12-18 上海泓商生物科技有限公司 改善记忆力益生菌组合物
CN113322213A (zh) * 2021-07-09 2021-08-31 吉林大学 一种具有改善记忆障碍功能的副干酪乳杆菌Jlus66菌剂和应用
WO2022100127A1 (zh) * 2020-11-16 2022-05-19 内蒙古伊利实业集团股份有限公司 副干酪乳杆菌k56在抗衰老、提高先天免疫方面的新应用
WO2022100125A1 (zh) * 2020-11-16 2022-05-19 内蒙古伊利实业集团股份有限公司 副干酪乳杆菌et-22在抗衰老、提高先天免疫方面的新应用
TWI847318B (zh) * 2022-10-24 2024-07-01 益福生醫股份有限公司 用於預防或最小化運動所引起的肌肉損傷的乳酸菌及方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180055893A1 (en) * 2016-08-24 2018-03-01 National Taiwan Sport University Use of lactobacillus plantarum composition for manufacturing anti-fatigue probiotic composition for improve exercise performance
CN108004189A (zh) * 2018-01-18 2018-05-08 北京科拓恒通生物技术股份有限公司 一种复合益生乳酸菌粉剂及其制备方法与应用
CN110835616A (zh) * 2018-08-16 2020-02-25 葡萄王生技股份有限公司 副干酪乳杆菌gks6的活性物质、含其的组合物及其促进长寿的用途

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180055893A1 (en) * 2016-08-24 2018-03-01 National Taiwan Sport University Use of lactobacillus plantarum composition for manufacturing anti-fatigue probiotic composition for improve exercise performance
CN108004189A (zh) * 2018-01-18 2018-05-08 北京科拓恒通生物技术股份有限公司 一种复合益生乳酸菌粉剂及其制备方法与应用
CN110835616A (zh) * 2018-08-16 2020-02-25 葡萄王生技股份有限公司 副干酪乳杆菌gks6的活性物质、含其的组合物及其促进长寿的用途

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SHIH-YI HUANG等: "Lactobacillus paracasei PS23 Delays Progression of Age-Related Cognitive Decline in Senescence Accelerated Mouse Prone 8 (SAMP8) Mice", 《NUTRIENTS》 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112089055A (zh) * 2020-09-22 2020-12-18 上海泓商生物科技有限公司 减压舒眠益生菌组合物
CN112089056A (zh) * 2020-09-22 2020-12-18 上海泓商生物科技有限公司 改善记忆力益生菌组合物
WO2022100127A1 (zh) * 2020-11-16 2022-05-19 内蒙古伊利实业集团股份有限公司 副干酪乳杆菌k56在抗衰老、提高先天免疫方面的新应用
WO2022100125A1 (zh) * 2020-11-16 2022-05-19 内蒙古伊利实业集团股份有限公司 副干酪乳杆菌et-22在抗衰老、提高先天免疫方面的新应用
CN113322213A (zh) * 2021-07-09 2021-08-31 吉林大学 一种具有改善记忆障碍功能的副干酪乳杆菌Jlus66菌剂和应用
TWI847318B (zh) * 2022-10-24 2024-07-01 益福生醫股份有限公司 用於預防或最小化運動所引起的肌肉損傷的乳酸菌及方法

Similar Documents

Publication Publication Date Title
CN111248442A (zh) 抗衰老益生菌
Wojcik et al. Comparison of carbohydrate and milk-based beverages on muscle damage and glycogen following exercise
Kerksick et al. The effects of protein and amino acid supplementation on performance and training adaptations during ten weeks of resistance training
Hsu et al. Effects of BCAA, arginine and carbohydrate combined drink on post-exercise biochemical response and psychological condition
Belko et al. Effect of energy and protein intake and exercise intensity on the thermic effect of food
JP2022508125A (ja) 抗運動後炎症又は体脂肪低減用プロバイオティクス組成物の製造におけるラクトバシラス・プランタラムｔｗｋ１０の用途
WO2009117145A1 (en) Use of tea-derived, theaflavin enriched extract to increase exercise performance and reduce exercise recovery time
CN116434910A (zh) 基于肠道菌群检测技术的精准营养配置方法及系统
CN111296843A (zh) 抗疲劳、运动型益生菌
Yfanti et al. Sport nutrition, redox homeostasis and toxicity in sport performance
CN106418067A (zh) 一种补充体力、缓解疲劳的保健饮料
Galán et al. Exercise, oxidative stress and risk of cardiovascular disease in the elderly. Protective role of antioxidant functional foods
Akalp et al. Effects of acute taurine consumption on single bout of muscular endurance resistance exercise performance and recovery in resistance trained young male adults
TWI745667B (zh) 一種大豆分離蛋白用於製備預防或治療骨鬆合併肌少症、提升身體機能及降低運動後疲勞之組合物的用途。
Khodadadi et al. Effect of 4 Weeks HIIT with Spirulina Supplementation Intake on Plasma Total Antioxidant Capacity (TAC) and Lipid Peroxidation (MDA) in Women with Type 2 Diabetes
Izadmehr et al. The effect of resistance training combined with spirulina consumption on malondialdehyde and total antioxidant capacity in overweight and obese men
Bagheri et al. The Impact of a Single Exhaustive Training Session with Protein Supplementation on Muscle Damage Markers in Young Cyclists
Yang et al. Influence of Different Nutrition Supplement Combinations on the Training Effect of Athlete Based on Component Analysis.
de Oliveira Quirino et al. Influence of carbohydrate supplementation during resistance training on concentrations of the hormones cortisol and insulin
Starkoff et al. Protein Supplementation Does Not Enhance Recovery from Exercise-Induced Muscle Damage.
Pongnaratorn et al. Effects of Anthocyanin, Inulin, and Rice Bran Extracts on Adiposity, Fat Utilization, and Cardiorespiratory Functions in Obese Subjects.
TWI752370B (zh) 綠茶合併大豆分離蛋白用於製備改善身體組成、提升身體機能或降低運動後疲勞之組合物的用途
CN110959824A (zh) 一种静神组合物及其制备方法
Adrian et al. Effect of Single L-Carnitine Dose Over Lactate Production During High Intensity-Short Volume Effort
Zhang The Correlation of Dietary Pattern Mediated Intestinal Flora to Disease

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20200609