Litchi polysaccharide-lactobacillus casei synbiotics, popping beads and preparation method and application of litchi polysaccharide-lactobacillus casei synbiotics and popping beads
The invention relates to a litchi polysaccharide-lactobacillus casei synbiotics, popping beads and a preparation method and application thereof, and belongs to the technical field of health food. The invention provides a synbiotics capable of relieving side effects of antibiotics. The synbiotics com...
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| creator | CHEN YUNJIAO WU CHUNYAN LI SUXIANG LI HUANGBO LUO DANXIAN XU RUINA QIN QIAO |
| description | The invention relates to a litchi polysaccharide-lactobacillus casei synbiotics, popping beads and a preparation method and application thereof, and belongs to the technical field of health food. The invention provides a synbiotics capable of relieving side effects of antibiotics. The synbiotics comprise the following components: litchi polysaccharide and lactobacillus casei, the mass ratio of the litchi polysaccharide to the lactobacillus casei is (1-2): (1-2). The synbiotics obtained according to the preparation method disclosed by the invention can reduce the cecum index, the water content of excrement and the pH value of the excrement of mice exposed to antibiotics, and enhance the intestinal peristalsis capability and the gastrointestinal tract running capability; meanwhile, the level of reactive oxygen species (ROS) can be reduced, so that the side effect of antibiotic exposure on the body is relieved.
本发明涉及一种荔枝多糖-干酪乳杆菌合生元、爆爆珠及其制备方法与应用，属于保健食品技术领域。本发明提供了一种具有缓解抗生素副作用的合生元，包括以下组分：荔枝多糖和干酪乳杆菌；所述荔枝多糖和干酪乳杆菌的质量比 |
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本发明涉及一种荔枝多糖-干酪乳杆菌合生元、爆爆珠及其制备方法与应用，属于保健食品技术领域。本发明提供了一种具有缓解抗生素副作用的合生元，包括以下组分：荔枝多糖和干酪乳杆菌；所述荔枝多糖和干酪乳杆菌的质量比</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqdjTEKwkAQRdNYiHqHsTdgENGUEhQLsbIPk8nEDKy7Q2Ytci8PqBgLS7H68Hj8N04eJ4nUCmhwvSFRi53UnDqkGCokce5uQGgsYL2vJEQhW7x0VfFXqBhrA_Q1aMeKHUYJHm4c21C_Mao6oQGHBtwfteH-OzhNRg0649lnJ8n8sL8Ux5Q1lGyKxJ5jWZyzbLNd5_lys1v94jwB_9leaw</recordid><startdate>20240412</startdate><enddate>20240412</enddate><creator>CHEN YUNJIAO</creator><creator>WU CHUNYAN</creator><creator>LI SUXIANG</creator><creator>LI HUANGBO</creator><creator>LUO DANXIAN</creator><creator>XU RUINA</creator><creator>QIN QIAO</creator><scope>EVB</scope></search><sort><creationdate>20240412</creationdate><title>Litchi polysaccharide-lactobacillus casei synbiotics, popping beads and preparation method and application of litchi polysaccharide-lactobacillus casei synbiotics and popping beads</title><author>CHEN YUNJIAO ; WU CHUNYAN ; LI SUXIANG ; LI HUANGBO ; LUO DANXIAN ; XU RUINA ; QIN QIAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117859907A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHEN YUNJIAO</creatorcontrib><creatorcontrib>WU CHUNYAN</creatorcontrib><creatorcontrib>LI SUXIANG</creatorcontrib><creatorcontrib>LI HUANGBO</creatorcontrib><creatorcontrib>LUO DANXIAN</creatorcontrib><creatorcontrib>XU RUINA</creatorcontrib><creatorcontrib>QIN QIAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHEN YUNJIAO</au><au>WU CHUNYAN</au><au>LI SUXIANG</au><au>LI HUANGBO</au><au>LUO DANXIAN</au><au>XU RUINA</au><au>QIN QIAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Litchi polysaccharide-lactobacillus casei synbiotics, popping beads and preparation method and application of litchi polysaccharide-lactobacillus casei synbiotics and popping beads</title><date>2024-04-12</date><risdate>2024</risdate><abstract>The invention relates to a litchi polysaccharide-lactobacillus casei synbiotics, popping beads and a preparation method and application thereof, and belongs to the technical field of health food. The invention provides a synbiotics capable of relieving side effects of antibiotics. The synbiotics comprise the following components: litchi polysaccharide and lactobacillus casei, the mass ratio of the litchi polysaccharide to the lactobacillus casei is (1-2): (1-2). The synbiotics obtained according to the preparation method disclosed by the invention can reduce the cecum index, the water content of excrement and the pH value of the excrement of mice exposed to antibiotics, and enhance the intestinal peristalsis capability and the gastrointestinal tract running capability; meanwhile, the level of reactive oxygen species (ROS) can be reduced, so that the side effect of antibiotic exposure on the body is relieved.
本发明涉及一种荔枝多糖-干酪乳杆菌合生元、爆爆珠及其制备方法与应用，属于保健食品技术领域。本发明提供了一种具有缓解抗生素副作用的合生元，包括以下组分：荔枝多糖和干酪乳杆菌；所述荔枝多糖和干酪乳杆菌的质量比</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Litchi polysaccharide-lactobacillus casei synbiotics, popping beads and preparation method and application of litchi polysaccharide-lactobacillus casei synbiotics and popping beads |
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