Yogurt for regulating intestinal tract, preparation method therefor, and use thereof

Abstract

Disclosed are a yoghurt for regulating intestinal tract, preparation method therefor, and use thereof, where the yogurt is prepared from raw materials comprising the following parts by weight: 90-97 parts of raw milk, Lactobacillus gasseri of (0.7-5)10.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of (0.1-9)10.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of (0.1-9)10.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of (0.5-7)10.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of (0.5-7)10.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of (0.1-9)10.sup.7 CFU/100 g raw milk, and other probiotics, and prebiotics such as inulin. The yogurt may regulate the balance of intestinal flora and prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period.

Claims

1. A yoghurt comprising consisting of raw materials in following parts by weight: 90 parts of raw milk, Lactobacillus gasseri of 110.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of 110.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of 110.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of 110.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of 110.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of 110.sup.7 CFU/100 g raw milk, Bifidobacterium breve of 310.sup.6 CFU/100 g raw milk, Bifidobacterium lactis of 310.sup.6 CFU/100 g raw milk, Bifidobacterium longum of 110.sup.6 CFU/100 g raw milk, 2 parts of inulin, 2 parts of fructooligosaccharides, 0.8 parts of galactooligosaccharides, 0.5 parts of polydextroses, 0.3 parts of isomaltooligosaccharides, and 0.4 parts of xylooligosaccharides, 0.003 parts of stevioside, and 0.003 parts of mogroside; wherein the Lactobacillus gasseri is Lactobacillus gasseri B1-26 derived from breast milk, which was preserved on Apr. 27, 2020 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 19749; the Lactobacillus plantarum is Lactobacillus plantarum R9 derived from breast milk, which was preserved on Apr. 27, 2020 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 19748; the Lactobacillus acidophilus is the strain SY02 which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 1084; and the Bifidobacterium longum is the strain SY31 which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 1085.

2. A method for preventing overweight and/or obese pregnant women from constipation and gestational diabetes during the gestation period, comprising administration of the yogurt according to claim 1 to the pregnant women.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) One or more embodiments are exemplified by the figures in the corresponding drawings, and these exemplified descriptions do not constitute limitations on the embodiments. The word exemplary is used exclusively herein to mean serving as an example, an embodiment, or an illustration. Any embodiment described herein as exemplary is not necessarily to be construed as preferred or advantageous over other embodiments.

(2) FIG. 1 is a process flow diagram of a method for preparing yogurt in an embodiment of this disclosure; and

(3) FIG. 2 is a sensory evaluation comparison of the yogurt obtained in Example 1, Example 2 and Example 3.

DETAILED DESCRIPTION OF THE INVENTION

(4) In order to make the objectives, technical solutions, and advantages of the embodiments of this disclosure clearer, the technical solutions in the embodiments of this disclosure will be described clearly and completely below. It is apparent that the described embodiments are part of the embodiments of this disclosure, but not exhaustive. Based on the embodiments of this disclosure, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of this disclosure.

(5) In addition, in order to better illustrate this disclosure, numerous specific details are given in the following specific embodiments. Those skilled in the art should understand that this disclosure may also be implemented without certain specific details. In some embodiments, the raw materials, elements, methods, means, or the like that are well known to those skilled in the art are not described in detail in order to highlight the gist of this disclosure.

(6) Unless otherwise expressly stated, throughout the specification and claims, the term comprising or a variation thereof such as including or contain is construed as including the stated element or component, without excluding other elements or other components.

(7) In the following examples, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Bifidobacterium breve, and Bifidobacterium lactis used are all commercially available products. Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium longum are self-owned strains by Beijing Sanyuan Foods Co., LTd, and have all been preserved in the China General Microorganism Culture Collection and Management Center before the application date, among which: Lactobacillus gasseri is Lactobacillus gasseri B1-26 derived from breast milk, which was preserved on Apr. 27, 2020 in China General Microbiological Culture Collection Center (No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) with a preservation number of CGMCC No. 19749, and has strong adhesion ability and advantages in acid resistance, bile salt resistance, and bacteria inhibition; Lactobacillus plantarum is Lactobacillus plantarum R9 derived from breast milk, which was preserved on Apr. 27, 2020 in China General Microbiological Culture Collection Center (No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) with a preservation number of CGMCC No. 19748. The Lactobacillus plantarum derived from breast milk has an adhesion rate to intestinal cells of over 140%, where the adhesion of the Lactobacillus to epithelial cells is the underlying basis for its probiotic function. The adhered Lactobacillus may be present in the intestinal tract and may resist the invasion of pathogenic bacteria, producing metabolites such as antimicrobial peptides to help effectively kill pathogenic bacteria, so as to avoid the infection of the intestinal tract by pathogenic bacteria. The Lactobacillus plantarum derived from breast milk has a inhibitory effect against 8 common pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coli, Shigella soong, Salmonella typhi, Enterobacter sakazakii, and Salmonella enteritidis), with a diameter of inhibition zone of 20 mm, and in particular has a better inhibitory effect on Escherichia coli, with a diameter of the inhibition zone of 28.5 mm. The Lactobacillus plantarum derived from breast milk has a survival rate of 107% in 3 hours at a pH of 2.5, and a survival rate of 115% after 6 hours, and a survival rate of 225% after 1 hour at 0.3% bile salt.

(8) Lactobacillus acidophilus is the strain SY02 protected by the patent ZL200410000767.0, which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center (No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) with a preservation number of CGMCC No. 1084, and has advantages in acid resistance, bile salt resistance, and bacteria inhibition; Bifidobacterium longum is the strain SY31 protected by the patent ZL200410000768.5, which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center (No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) with a preservation number of CGMCC No. 1085, and has advantages in acid resistance, bile salt resistance, and bacteria inhibition.

Example 1

(9) A yoghurt for regulating intestinal tract was prepared from the raw materials of the following parts by weight: 90 parts of raw milk, Lactobacillus gasseri of 110.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of 110.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of 110.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of 110.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of 110.sup.8 CFU/100 g raw milk, Lactobacillus paracasei with 110.sup.7 CFU/100 g raw milk, Bifidobacterium breve of 310.sup.6 CFU/100 g raw milk, Bifidobacterium lactis of 310.sup.6 CFU/100 g raw milk, Bifidobacterium longum of 110.sup.6 CFU/100 g raw milk, 2 parts of inulin, 2 parts of fructooligosaccharides, 0.8 parts of galactooligosaccharides, 0.5 parts of polydextroses, 0.3 parts of isomaltooligosaccharides, 0.4 parts of xylooligosaccharides, 0.003 parts of stevioside and 0.003 parts of mogroside.

(10) A yoghurt that regulates intestinal tract was prepared by using the foregoing raw materials through the following steps: checking and filtering raw milk; dry mixing inulin, fructooligosaccharides, polydextrose, and isomaltooligosaccharides (inulin, fructooligosaccharides, polydextrose, and isomaltooligosaccharides are all in powder form) according to the ratio, and slowly pouring them into a mixer to thoroughly mix with the raw milk, and then pouring the galactooligosaccharides and xylooligosaccharides (galactooligosaccharides and xylooligosaccharides are both liquid) into the mixer to fully mix with the raw milk; preheating the obtained mixed raw materials to 60-65 C., homogenizing at 100-200 bar, sterilizing at 952 C. for 5 min, and then cooling to 432 C.; inoculating Lactobacillus gasseri and compound bacteria according to the ratio, the compound bacteria are mixture of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Bifidobacterium breve, Bifidobacterium lactis, and Bifidobacterium longum; and fermenting at 422 C., and terminating the fermentation when the fermentation acidity is greater than or equal to 70 T (pH<4.60); cooling, preparing for filling, filling, refrigerating and post-maturating, to obtain the yogurt for regulating intestinal microecology. The cooling, preparing for filling, filling, refrigerating and post-maturating may be carried out on conditions according to the prior art.

Example 2

(11) A yoghurt for regulating intestinal microecology was prepared from the raw materials of the following parts by weight: 90 parts of raw milk, Lactobacillus gasseri of 110.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of 110.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of 110.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of 110.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of 110.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of 110.sup.7 CFU/100 g raw milk, Bifidobacterium breve of 310.sup.6 CFU/100 g raw milk, Bifidobacterium lactis of 310.sup.6 CFU/100 g raw milk, Bifidobacterium longum of 110.sup.6 CFU/100 g raw milk, 2 parts of inulin, 2 parts of fructooligosaccharides, 0.6 parts of galactooligosaccharides, 0.4 parts of polydextroses, 0.2 parts of isomaltooligosaccharides, 0.3 parts of xylooligosaccharides, 0.005 parts of stevioside and 0.005 parts of mogroside.

(12) A yoghurt that regulates intestinal microecology was prepared by using the foregoing raw materials through the following steps: checking and filtering raw milk; dry mixing inulin, fructooligosaccharides, polydextrose, and isomaltooligosaccharides (inulin, fructooligosaccharides, polydextrose, and isomaltooligosaccharides are all in powder form) according to the ratio, and slowly pouring them into a mixer to thoroughly mix with the raw milk, and then pouring the galactooligosaccharides and xylooligosaccharides (galactooligosaccharides and xylooligosaccharides are both liquid) into the mixer to fully mix with the raw milk; preheating the obtained mixed raw materials to 60-65 C., homogenizing at 100-200 bar, sterilizing at 952 C. for 5 min, and then cooling to 432 C.; inoculating Lactobacillus gasseri and compound bacteria according to the ratio, where the compound bacteria refer to a mixture of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Bifidobacterium breve, Bifidobacterium lactis, and Bifidobacterium longum; and fermenting at 422 C., and terminating the fermentation when the fermentation acidity is greater than or equal to 70 T (pH<4.60); cooling, preparing for filling, filling, refrigerating and post-maturating, to obtain the yogurt for regulating intestinal microecology.

Example 3

(13) A yoghurt for regulating intestinal microecology was prepared from the raw materials of the following parts by weight: 95 parts of raw milk, Lactobacillus gasseri of 210.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of 210.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of 210.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of 210.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of 0.510.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of 0.510.sup.7 CFU/100 g raw milk, Bifidobacterium breve of 210.sup.6 CFU/100 g raw milk, Bifidobacterium lactis of 210.sup.6 CFU/100 g raw milk, Bifidobacterium longum of 0.510.sup.6 CFU/100 g raw milk, 2 parts of inulin, 2 parts of fructooligosaccharides, 0.8 parts of galactooligosaccharides, 0.5 parts of polydextroses, 0.3 parts of isomaltooligosaccharides, 0.4 parts of xylooligosaccharides, 0.003 parts of stevioside and 0.003 parts of mogroside.

(14) A yoghurt that regulates intestinal microecology was prepared by using the foregoing raw materials through the following steps: checking and filtering raw milk; dry mixing inulin, fructooligosaccharides, polydextrose, and isomaltooligosaccharides (inulin, fructooligosaccharides, polydextrose, and isomaltooligosaccharides are all in powder form) according to the ratio, and slowly pouring them into a mixer to thoroughly mix with the raw milk, and then pouring the galactooligosaccharides and xylooligosaccharides (galactooligosaccharides and xylooligosaccharides are both liquid) into the mixer to fully mix with the raw milk; preheating the obtained mixed raw materials to 60-65 C., homogenizing at 100-200 bar, sterilizing at 952 C. for 5 min, and then cooling to 432 C.; inoculating Lactobacillus gasseri and compound bacteria according to the ratio, where the compound bacteria are mixture of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Bifidobacterium breve, Bifidobacterium lactis, and Bifidobacterium longum; and fermenting at 422 C., and terminating the fermentation when the fermentation acidity is greater than or equal to 70 T (pH<4.60); cooling, preparing for filling, filling, refrigerating and post-maturating, to obtain the yogurt for regulating intestinal microecology.

Test Example 1: Prevention of Constipation and Gestational Diabetes in Overweight/Obese Pregnant Women

(15) 1. Subjects

(16) Inclusion criteria: pregnant women who have lived in Beijing for at least 5 years; age 18-35 years; singleton pregnancy; gestational age 8-12 weeks.sup.+6 (based on the last menstrual period or ultrasonography monitoring); BMI 25 kg/m.sup.2; no history of hypertension, diabetes, hyperlipidemia, hepatitis, nephritis, digestive tract diseases (chronic gastritis, enteritis, gastric ulcer and duodenal ulcer, and the like) and infectious diseases (hepatitis, tuberculosis, and the like) before the intervention.

(17) Exclusion criteria: the following must not be included in this study: took antibiotics, probiotics or prebiotics in the past 1 month, smoke or drink regularly, conceive through assisted reproductive technology, cannot answer the questions correctly due to mental illnesses or were unwilling to conduct questionnaires; have history of bariatric surgery; unability to follow dietary recommendations; or have lactose intolerance or milk protein allergy.

(18) 2. Study Content

(19) Pregnant women were enrolled at 8.991.49 W of gestational age, 163.245.91 cm in height, 75.010.6 kg in pre-pregnancy weight, and 75.410.2 kg in weight at the time of enrollment, which was in line with the indicators of overweight and obese pregnant women. A constipation scale was filled out at the time of enrollment to obtain baseline data. A randomized controlled trial (RCT) study was used to conduct computer randomization. The enrolled overweight/obese pregnant women were divided into yogurt intervention group (N=77) and routine control group (N=128). There were no significant differences in gestational age, height, and weight between the two groups of pregnant women. The study started at 13 weeks of gestation and was followed up to 42 days postpartum.

(20) Routine control group: According to the dietary guidelines for pregnant and lying-in women formulated by the Chinese Society of Maternal and Child Nutrition and the recommendations of the Diet Pagoda, trained nutritionists gave guidance on diet, exercise and weight gain during pregnancy (in the form of group education), followed by routine obstetric examination, with no intervention.

(21) Yoghurt intervention group: According to the dietary guidelines for pregnant and lying-in women formulated by the Chinese Society of Maternal and Child Nutrition and the recommendations of the Diet Pagoda, trained nutritionists gave guidance on diet, exercise and weight gain during pregnancy (in the form of group education), and 200 ml of yoghurt (obtained in Example 1) was ingested with a snack daily since the 13th week of pregnancy.

(22) 3. Research Methods and Effectiveness Evaluation

(23) The PAC-SYM constipation scale was used to analyze constipation, which was quantified from stool properties (hard stools, decreased stool volume), rectal symptoms (reduced bowel movements, laborious defecation, painful defecation, difficulty in defecation while desiring to defecate, rectal bleeding or tearing, rectal burning sensation) and other aspects, where none scored 0 points, mild scored 1 point, moderate scored 2 points, severe scored 3 points, and very severe scored 4 points.

(24) The results showed that there was a significant difference between the routine control group and the yogurt intervention group in the scores of fecal volume indicators (P=0.01). With the increase of gestational weeks, the weight of pregnant women showed an increasing trend. More people in the routine control group had a decrease in fecal volume, but in the yogurt intervention group, due to the intervention of yogurt, not only did the number of people with decreased fecal volume not increase, but there was also an upward trend in the number of people with more feces. Although there was no significant difference between the routine control group and the yogurt intervention group in other constipation symptom indicators such as hard stools, decreased frequency of defecation, laborious defecation, painful defecation, difficulty in defecation while desiring to defecate, rectal bleeding or tearing, rectal burning sensation, the foregoing conditions in the yogurt intervention group showed a slight downward trend as a whole. It fully showed that the intervention of fermented milk during pregnancy may effectively prevent constipation symptoms that occur with the increase of pregnancy.

(25) In addition to improving the symptoms of constipation during pregnancy, the intake of yogurt in the embodiments of this disclosure may significantly reduce the incidence of gestational diabetes. Compared with the routine control group with an incidence of gestational diabetes of 32%, and the yogurt intervention group had an incidence of gestational diabetes of only 22%, indicating a significant difference between the two groups.

Test Example 2

(26) The yogurt prepared in Example 1, Example 2, and Example 3 was subjected to sensory evaluation, which was conducted by an evaluation team consisted of 20 laboratory personnel of our institute, the specific evaluation indexes are tissue state, taste and smell, color, viscosity, sweet and sour ratio, and the evaluation criteria are as follows: tissue state (1-10 points, the higher the score, the better the smoothness and fineness of the organization state); taste and smell (1-10 points, the higher the score, the better the overall flavor); color (1-10 points, the higher the score, the better the milky whiteness and luster); viscosity (1 refers to too thin, 5 refers to suitable, and 10 refers to too thick); and sweet and sour ratio (1 refers to too sweet, 5 refers to suitable, and 10 refers to too sour).

(27) The results are shown in FIG. 2, the tissue state, taste and smell of Example 1 were better than those of Example 2 and Example 3, indicating that the tissue state of Example 1 was more delicate and the overall flavor was better; the color of Example 1, Example 2 and Example 3 was comparable, they all had good color; and in terms of viscosity, that in Example 1 was better than Example 2 and Example 3; and the sweet and sour ratio in Example 1 was suitable, in Example 2 was sweeter, and in Example 3 was more sour. The evaluation team overall preferred Example 1.

(28) Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of this disclosure, but not to limit thereto. Although this disclosure has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand modifications made to the technical solutions described in the foregoing embodiments, or equivalent replacements of some technical features thereof are possible, without making the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of this disclosure.

INDUSTRIAL APPLICABILITY

(29) The yoghurt provided by the embodiments of this disclosure is prepared from the raw materials comprising the following parts by weight: 90-97 parts of raw milk, Lactobacillus gasseri of (0.7-5)10.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of (0.1-9)10.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of (0.1-9)10.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of (0.5-7)10.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of (0.5-7)10.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of (0.1-9)10.sup.7 CFU/100 g raw milk, Bifidobacterium breve of (1-5)10.sup.6 CFU/100 g raw milk, Bifidobacterium lactis of (1-5)10.sup.6 CFU/100 g raw milk, Bifidobacterium longum of (0.5-5)10.sup.6 CFU/100 g raw milk, 1-5 parts of inulin, 1-5 parts of fructooligosaccharides, 0.1-2 parts of galactooligosaccharides, 0.1-2 parts of polydextroses, 0.1-2 parts of isomaltooligosaccharides, and 0.1-0.6 parts of xylooligosaccharides. A compound formula is used, which in addition to the traditional lactic acid bacteria (Lactobacillus bulgaricus, and Streptococcus thermophilus), comprises various probiotics, including Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Bifidobacterium breve, Bifidobacterium lactis, and Bifidobacterium longum, and also prebiotics and dietary fibers to improve intestinal health. The yogurt provided by the embodiment of this disclosure may prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period, and may help improve maternal glucose and lipid metabolism and insulin resistance by regulating the intestinal microecology of overweight and/or obese pregnant women, reduce the risk of gestational diabetes, thereby creating a good intrauterine environment, reducing the risk of fetal-derived adult diseases, and improving the quality of the birth population.