LACTOBACILLUS CASEI PRODUCING SHORT-CHAIN FATTY ACIDS, CULTIVATION METHOD THEREFOR AND APPLICATION THEREOF

Abstract

Provided is a Lactobacillus casei producing short-chain fatty acids in a high yield, a culture method therefor and an application thereof. Lactobacillus casei LC89 capable of producing short-chain fatty acids in a high yield is preserved in the China General Microbiological Culture Collection Center on 5 Mar. 2018, with the accession number of CGMCC NO. 15409 and a classification name of Lactobacillus casei. Provided is a Lactobacillus casei producing short-chain fatty acids in a high yield, which is superior to the commercial strain, Lactobacillus rhamnosus GG (LGG). Also provided are a cultivation method therefor and an application thereof in the treatment of host inflammatory bowel diseases to achieve functions of supplementing probiotics to regulate the intestinal tract and alleviating host inflammatory bowel diseases.

Claims

1. A Lactobacillus casei producing short-chain fatty acids, named LC89 and deposited in the China General Microbiological Culture Collection Center, with the deposit number of CGMCC NO. 15409.

2. The Lactobacillus casei producing short-chain fatty acids according to claim 1, wherein the short-chain fatty acid is any one or a combination of at least two of acetic acid, propionic acid, butyric acid, valeric acid and caproic acid.

3. A cultivation method for the Lactobacillus casei producing short-chain fatty acids according to claim 1, comprising steps of: inoculating a Lactobacillus casei LC89 strain into a culture medium suitable for producing short-chain fatty acids, incubating the Lactobacillus casei LC89 strain for 8-24 hours with the temperature controlled to be 25° C.-45° C. and pH to be 5.0-7.0, and finally obtaining a culture solution.

4. The cultivation method for the Lactobacillus casei producing short-chain fatty acids according to claim 3, wherein the content of short-chain fatty acids in the culture solution is detected by a liquid chromatograph.

5. The cultivation method for the Lactobacillus casei producing short-chain fatty acids according to claim 3, wherein the culture medium comprises the following components by weight percentage: 2.0%-10% glucose, 0.5%-5% beef extract powder, 0.8%-4.5% peptone, 0.5%-6.0% yeast extract paste, 0.2%-2.0% sodium acetate, 0.02%-0.15% magnesium sulfate, 0.01%-0.5% manganese sulfate, 0.1%-0.9% calcium chloride, 0.1%-0.9% diammonium hydrogen citrate, 0.05%-0.5% Tween-80 and 0.1%-1.0% dipotassium hydrogen phosphate, with the remaining being water, and the culture medium is sterilized at 121° C. for 20 minutes.

6. The cultivation method for the Lactobacillus casei producing short-chain fatty acids according to claim 5, wherein the glucose in the culture medium is sterilized alone, the other components are sterilized together, and then all components are mixed in an aseptic operation.

7. (canceled)

8. A product for the treatment of inflammatory bowel diseases, comprising the Lactobacillus casei LC89 producing short-chain fatty acids according to claim 1.

9. The product according to claim 8, wherein the product is in the form of an oral powder.

10. The product according to claim 9, wherein the powder is obtained by subjecting the Lactobacillus casei LC89 producing short-chain fatty acids to vacuum freeze-drying or spray drying.

11. The product according to claim 10, wherein the Lactobacillus casei LC89 is a live bacterial powder or a dead bacterial powder.

12. A method for treating inflammatory bowel diseases, comprising administering an effective amount of the Lactobacillus casei LC89 producing short-chain fatty acids according to claim 1 to subject in need thereof.

Description

EXAMPLE 1

Isolation, Screening And Identification Of Strains Producing Short-Chain Fatty Acids

[0025] This example provided a method for isolating, screening and identifying strains producing short-chain fatty acids, which includes the following steps.

[0026] Several samples of traditional fermented food were dissolved in sterile water and subjected to gradient dilution, 1 mL of diluted samples in suitable gradients was taken into sterile culture dishes (each dilution gradient was made into three parallel dilution gradients), an MRS-calcium carbonate medium was poured in each dish, and after coagulation, the samples were cultured in an anaerobic environment in an inverse position at 37° C. for 72 hours. A total of 100 strains with calcium-dissolving zones (denoted in diameter of the calcium-dissolving zone, in mm) were selected, numbered 1-100, among which the number data of the top 20 strains with the larger calcium-dissolving zone were selected. The results are shown in Table 1.

TABLE-US-00001 TABLE 1 Status of top 20 strains having the larger calcium- dissolving zone Calcium-dissolving zone Strain No. diameter (mm) No. 1 2.60 ± 0.04 .sup.ab No. 3 2.87 ± 0.07.sup.a No. 10 2.85 ± 0.08.sup.a No. 17 2.94 ± 0.03 .sup.ab No. 25 2.90 ± 0.06 .sup.ab No. 38 2.65 ± 0.05 .sup.ab No. 49 2.67 ± 0.08 .sup.ab No. 68 2.71 ± 0.02 .sup.ab No. 70 2.80 ± 0.05.sup.a No. 73 2.75 ± 0.05.sup.a No. 75 2.77 ± 0.05 .sup.ab No. 79 2.88 ± 0.03.sup.a No. 81 2.90 ± 0.02 .sup.ab No. 82 2.95 ± 0.06 .sup.ab No. 84 3.13 ± 0.04 .sup.ab No. 86 2.98 ± 0.01 .sup.ab No. 89 3.10 ± 0.03 .sup.ab No. 91 2.98 ± 0.01 .sup.ab No. 95 2.77 ± 0.05 .sup.ab No. 98 2.84 ± 0.02.sup.a Note: there is significant difference in the data marked with different lowercase letters (ab) (P < 0.05) while there is no significant difference in the data marked with one letter (a) (P > 0.05).

EXAMPLE 2

Method for Fermenting and Detecting Strains Producing Short-Chain Fatty Acids in a High Yield

[0027] This example provided a method for fermenting and detecting strains producing short-chain fatty acids in a high yield, which includes the following steps.

[0028] In S1, 20 strains with larger calcium-dissolving zones were each inoculated into a fermentation medium.

[0029] The culture medium included the following components by weight percentage: 2.0%-10% glucose, 0.5%-5% beef extract powder, 0.8%-4.5% peptone, 0.5%-6.0% yeast extract paste, 0.2%-2.0% sodium acetate, 0.02%-0.15% magnesium sulfate, 0.01%-0.5% manganese sulfate, 0.1%-0.9% calcium chloride, 0.1%-0.9% diammonium hydrogen citrate, 0.05%-0.5% Tween-80 and 0.1%-1.0% dipotassium hydrogen phosphate, with the remaining being water. The glucose in the culture medium was sterilized alone, the other components were sterilized together, and then all components were mixed in an aseptic operation. The sterilization conditions were: at 121° C. for 20 minutes.

[0030] 1%-5% of the inoculation amount of the sterilized fermentation medium was inoculated and cultured in the conditions that the culture temperature was 25° C.-45° C., the pH was controlled to be 5.0-7.0, and the culture time was 8-24 hours to obtain the culture solution.

[0031] In S2, the cultured bacterial liquid was centrifuged at 6500 rpm for 20 minutes at 4° C., the obtained supernatant was filtered with a membrane with a pore diameter of 0.22 um, the filtrate was diluted 10-fold with sterile water, and the short-chain fatty acids (acetic acid, propionic acid and butyric acid) in the supernatant was detected by a high performance liquid chromatograph.

[0032] The chromatographic conditions were as follows:

[0033] the instrument was Agilent 1100; the chromatographic column was C18, 46*250 mm, 50 cm; the mobile phase was methanol/H.sub.3PO.sub.4/water=5/0.05/95; the flow rate was 1 mL/min; the column temperature was 30° C., detected by UV of 210 nm; and the injection volume was 5 uL.

[0034] For the 20 strains numbered in Example 1, the supernatant of the top 10 strains with the larger inhibition zone was selected, and the short-chain fatty acids (acetic acid, propionic acid and butyric acid) were detected by the method described above. The results are shown in Table 2, and the results show that the yield of short-chain fatty acids of the strain No. 89 was the highest.

TABLE-US-00002 TABLE 2 Short-chain fatty acid yield of top 10 strains having the larger calcium-dissolving zone Strain Acetic acid Propionic acid Butyric acid Valeric acid Caproic acid No (mmol/L) (mmol/L) (mmol/L) (mmol/L) (mmol/L) No. 3 106.14 ± 0.48 .sup.ab 3.47 ± 0.05 .sup.a 12.15 ± 0.32 .sup.ab 1.72 ± 0.03 .sup.ab 0.31 ± 0.02 .sup.ab No. 17 103.20 ± 0.17 .sup.ab 2.17 ± 0.06 .sup.ab 11.22 ± 0.21 .sup.ab 1.67 ± 0.05 .sup.ab 0.25 ± 0.03 .sup.ab No. 25  98.31 ± 0.45 .sup.ab 2.04 ± 0.04 .sup.ab  9.04 ± 0.45 .sup.ab 1.56 ± 0.03 .sup.ab 0.22 ± 0.01 .sup.ab No. 79 130.14 ± 0.25 .sup.a 3.69 ± 0.02 .sup.a 16.28 ± 0.53 .sup.a 1.88 ± 0.05 .sup.a 0.28 ± 0.02 .sup.a No. 81 128.14 ± 0.25 .sup.a 3.51 ± 0.02 .sup.a 15.05 ± 0.12 .sup.a 1.92 ± 0.04 .sup.a  0.3 ± 0.01 .sup.a No. 82 138.16 ± 0.32 .sup.a 5.79 ± 0.02 .sup.ab 18.05 ± 0.15 .sup.ab 2.12 ± 0.05 .sup.ab 0.34 ± 0.02 .sup.ab No. 84 156.15 ± 0.45 .sup.ab 4.67 ± 0.03 .sup.ab 18.35 ± 0.22 .sup.ab 2.32 ± 0.02 .sup.ab  0.4 ± 0.05 .sup.ab No. 86 168.13 ± 0.35 .sup.ab 5.68 ± 0.05 .sup.ab 21.15 ± 0.25 .sup.ab 2.82 ± 0.01 .sup.ab  1.0 ± 0.02 .sup.ab No. 89 193.00 ± 0.15 .sup.ab 7.85 ± 0.06 .sup.ab 27.42 ± 0.43 .sup.ab 3.12 ± 0.05 .sup.ab  1.5 ± 0.03 .sup.ab No. 91 133.16 ± 0.75 .sup.ab 3.75 ± 0.09 .sup.a 15.93 ± 0.22 .sup.a 1.89 ± 0.02 .sup.a 0.29 ± 0.02 .sup.a Note: there is a significant difference in the data marked with different lowercase letters (ab) (P < 0.05) while there is no significant difference in the data marked with one letter (a) (P > 0.05).

[0035] A strain having a large calcium-dissolving zone and producing short-chain fatty acids in a high yield was isolated and named LC89. The strain was rod-shaped and short rod-shaped, was present in pairs or in chains under a microscope, and could ferment lactose and glucose to produce lactic acid, acetic acid, propionic acid, butyric acid and the like, which is an anaerobic gram-positive bacillus. The obtained strain was identified by 16s rDNA sequencing, and the sequencing results were shown in SEQ ID NO. 1. After Blast alignment with the type strain, the strain was identified as a Lactobacillus casei and named Lactobacillus casei LC89, which was deposited in the China General Microbiological Culture Collection Center whose address is No. 3, No. 1 Courtyard, West Beichen Road, Chaoyang District, Beijing, China, on Mar. 5, 2018, with the deposit number of CGMCC No. 15409.

[0036] The Lactobacillus casei LC89 has the following biological characteristics:

[0037] a. bacteria characteristics: it is gram-positive bacteria, which grows well in an anaerobic environment with the pH of 4.5-7.5 and does not form spores; the bacteria are about (0.6-1.1) μm*(2.5-6.5) μm, arranged in pairs or in chains, without flagella;

[0038] b. bacterial colony characteristics: the bacterial colony on the MRS medium is milky white and convex or lenticular, with a diameter of 0.2-2.5 mm and smooth surfaces, without mycelium;

[0039] c. biological characteristics: the strain is a facultative anaerobe, but it grows best under anaerobic conditions; the optimum growth temperature is 35° C.-39° C., it grows well at 30° C.-36° C., and it does not grow basically below 15° C.; the optimum initial pH is 6.5-7.5; and it grows well in the medium containing glucose, lactose and sucrose.

[0040] With other commonly used probiotics (Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium brevis, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium lactis, etc.) and commercial strain Lactobacillus rhamnosus GG (LGG) as the comparison, the content of short-chain fatty acids (acetic acid, propionic acid and butyric acid) in the fermentation supernatant of Lactobacillus casei LC89 was detected using the same cultivation method and detection method.

[0041] Lactobacillus rhamnosus GG (LGG) was isolated from the healthy human body by two American professors (Gorbach and Goldin) from North Carolina State University in 1983. It has outstanding performance in resistance to gastric acid and bile, can enter the human intestinal tract for colonization and maintain activity, and has the functions of balancing and improving the gastrointestinal function, enhancing human autoimmunity, preventing and helping with diarrhea treatment, so it has become the third generation probiotics which is the most studied in the world.

[0042] The yield comparison results are shown in Table 3 below, and the results show that the yield of short-chain fatty acids of Lactobacillus casei LC89 is higher than that of other conventional probiotics and commercial strain Lactobacillus rhamnosus GG (LGG).

TABLE-US-00003 TABLE 3 Comparison of short-chain fatty acid yield between Lactobacillus casei LC89 and other commonly used probiotics Propionic Acetic acid acid Butyric acid Valeric acid Caproic acid Strain (mmol/L) (mmol/L) (mmol/L) (mmol/L) (mmol/L) Lactobacillus 104.12 ± 0.79.sup.a 3.25 ± 0.02.sup.a 15.12 ± 0.15.sup.a 1.72 ± 0.03.sup.a 0.35 ± 0.02.sup.a rhamnosus Lactobacillus 125.12 ± 0.57 .sup.ab 5.37 ± 0.03 .sup.ab 20.12 ± 0.22 .sup.ab 1.87 ± 0.02 .sup.ab 0.28 ± 0.01 .sup.ab plantarum Lactobacillus 106.32 ± 0,67.sup.a 3.35 ± 0.01.sup.a 15.35 ± 0.23.sup.a 1.73 ± 0.04.sup.a 0.34 ± 0.02.sup.a acidophilus Lactobacillus 195.00 ± 0.14 .sup.ab 7.97 ± 0.07 .sup.ab 26.92 ± 0.23 .sup.ab 3.01 ± 0.05 .sup.ab 1.48 ± 0.03 .sup.ab casei LC89 Bifidobacterium  88.51 ± 0.42 .sup.ab 2.05 ± 0.01 .sup.ab  8.05 ± 0.25 .sup.ab 1.33 ± 0.03 .sup.ab 0.18 ± 0.04 .sup.ab longum Bifidobacterium  80.11 ± 0.47 .sup.ab 1.55 ± 0.03 .sup.ab  7.55 ± 0.27 .sup.ab 1.26 ± 0.02 .sup.ab 0.14 ± 0.02 .sup.ab brevis Bifidobacterium  70.31 ± 0.39 .sup.ab 1.01 ± 0.01 .sup.ab  6.05 ± 0.21 .sup.ab 1.19 ± 0.03 .sup.ab  0.1 ± 0.03 .sup.ab infantis Bifidobacterium  50.48 ± 0.88 .sup.ab 2.35 ± 0.02 .sup.ab  4.35 ± 0.26 .sup.ab 0.88 ± 0.01 .sup.ab 0.08 ± 0.01 .sup.ab adolescentis Bifidobacterium  55.50 ± 0.49 .sup.ab 1.31 ± 0.03 .sup.ab  2.32 ± 0.36 .sup.ab 0.98 ± 0.02 .sup.ab 0.11 ± 0.02 .sup.ab bifidum Bifidobacterium 101.12 ± 0.468 3.45 ± 0.03.sup.a 15.01 ± 0.35.sup.a 1.69 ± 0.02.sup.a 0.30 ± 0.02.sup.a lactis Lactobacillus  70.34 ± 0.36 .sup.ab 0.75 ± 0.02 .sup.ab  8.98 ± 0.32 .sup.ab 1.18 ± 0.03 .sup.ab 0.13 ± 0.02 .sup.ab helveticus Lactobacillus  85.54 ± 0.47 .sup.ab 0.78 ± 0.04 .sup.ab  9.48 ± 0.52 .sup.ab 1.25 ± 0.01 .sup.ab 0.12 ± 0.03 .sup.ab reuteri Lactobacillus 145.00 ± 0.24 .sup.ab 4.57 ± 0.08 .sup.ab 19.92 ± 0.25 .sup.ab 2.51 ± 0.02 .sup.ab 0.78 ± 0.03 .sup.ab rhamnosus GG (LGG) Note: there is a significant difference in the data marked with different lowercase letters (ab) (P < 0.05) while there is no significant difference in the data marked with one letter (a) (P > 0.05).

EXAMPLE 3

Preparation of Lactobacillus casei LC89 Product

[0043] The fermented liquor obtained after fermentation in Example 2 was centrifuged at 6500 rpm for 20 minutes to obtain a bacterial sludge, the bacterial sludge was mixed with a protective agent (10%-25% trehalose, 1%-5% sucrose and 10%-15% maltodextrin) in a ratio of 1:1-3, emulsified, vacuum freeze-dried or spray-dried and crushed, and a corresponding adjuvant (inulin) was added, to obtain Lactobacillus casei LC89 producing short-chain fatty acids in a high yield.

EXAMPLE 4

Use of Lactobacillus casei LC89 Producing Short-Chain Fatty Acids in a High Yield in the Treatment of Inflammatory Bowel Diseases

[0044] The rat model of colitis was established, and rats which were not used to make the model were used as the normal control group, which drank water and ate food normally. The rats of colitis model were divided into a model control group (n=10), a high dose test group (diluting solid dispensing to 10.sup.10 CFU/ml, n=10) and a low dose test group (diluting solid dispensing to 10.sup.9 CFU/ml, n=10). Each group was given intragastric administration of corresponding preparation once a day for 21 days, in a dosage of 1 mL per 100 g of body weight. The results of colon lesions in rats are shown in Table 4 below. The histological scores of the rectum and lower segment of the colon of the test groups were lower than those of the model control group, which however were of no statistical significance; and the histological scores of middle and upper segment of the colon and the ulcerative colitis index of the test groups were lower than those of the model control group, with significant differences, indicating that Lactobacillus casei LC89 could promote the improvement of colon tissue to some extent.

EXAMPLE 4

Effect of Lactobacillus casei LC89 on Colonopathy

[0045]

TABLE-US-00004 Histological score Ulcerative Rectum + Colon middle colitis colon lower and upper Group index segment segment Normal control group 0 0 1.2 ± 0.4 Model control group 27.6 ± 8.5  1.7 ± 0.4 3.2 ± 0.5 High dose test group    7.2 ± 4.5*** 1.4 ± 0.3    1.3 ± 0.4*** Low dose test group    7.4 ± 2.5*** 1.5 ± 0.5  1.5 ± 0.4* Comapred with the model control group, *p < 0.05, **p < 0.01, and ***p < 0.001

[0046] In addition, as shown in Table 5, the T cell transformation rate of the model control group was significantly lower than that of the normal control group (p<0.05), and the T cell transformation rate of the test groups was higher but was not significantly higher than that of the model control group. The serum IL-8 level of the model control group was significantly higher than that of the normal control group. The levels of IL-8 and TNF-α in serum of each treatment group were significantly lower than those of the model control group, indicating that Lactobacillus casei LC89 could effectively reduce inflammatory factors in rats and relieve inflammatory bowel disease.

TABLE-US-00005 TABLE 5 Effect of Lactobacillus casei LC89 on lymphocyte transformation rate and levels of IL-8 and TNF-α in serum Lymphocyte transformation rate (SI) IL-8 level TNF-α level Group T cell (pg/mL) (pg/mL) Normal control 1.01 ± 0.05 37.3 ± 3.5  18.5 ± 5.5  group Model control 0.57 ± 0.14 63.26 ± 3.2  75.5 ± 4.5  group High dose test 0.66 ± 0.31     44 ± 3.5***   48.5 ± 6.9*** group Low dose test 0.62 ± 0.29   55 ± 5.5* 58.5 ± 5.5* group Comapred with the model control group, *p < 0.05, **p < 0.01, and ***p < 0.001

EXAMPLE 5

Volunteer Test

[0047] Volunteers were 50 people aged 30-50. The number of volunteers in the test group and the control group were both 25.

[0048] The Lactobacillus casei LC89 preparation in Example 3 was used. The test group was given Lactobacillus casei LC89 preparation with the viable bacteria count of 1×10.sup.9-1×10.sup.10 CFU/g, the control group was given inulin instead of Lactobacillus casei LC89 preparation, and other conditions were the same.

[0049] Before the test began, the initial basic conditions of the subjects, such as the degree of abdominal pain caused by inflammatory bowel disease, the frequency of diarrhea, weight, etc., were acquired.

[0050] The subjects were given the Lactobacillus casei LC89 preparation once every morning and evening. After two weeks of use, the data of abdominal pain degree, diarrhea frequency and appetite were summarized. The results as shown in Table 6, and as can be seen from the test group given the Lactobacillus casei LC89 preparation, Lactobacillus casei LC89 could obviously ameliorate the degree of abdominal pain caused by inflammatory bowel disease, the frequency of diarrhea and the appetite.

TABLE-US-00006 TABLE 6 Volunteer test comparison Control group Number of volunteers Allevia- Test group with tion Number of alleviation degree volunteers with Alleviation (%) (%) alleviation (%) degree (%) Abdominal 13 20 35 45 pain degree Diarrhea 15 25 45 60 frequency Appetite  5 15 30 35

[0051] The above are merely preferred examples of the present application and are not intended to limit the present application. It is to be noted that for those of ordinary skill in the art, a number of improvements and modifications may be made without departing from the technical principle of the present application, and these improvements and modifications shall be considered to fall within the scope of the present application.