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what is lactobacillus casei good for

View: 10 Author: Site Editor Publish Time: 2022-07-18 Origin: site

what is lactobacillus casei good for

what is lactobacillus casei good for

As one of the probiotics, Lactobacillus casei is used as a starter and auxiliary starter for dairy products such as milk, yogurt, soy milk, cream and cheese, especially in cheese, which is suitable for the high content of salt and low content in cheese. PH value, through the metabolism of some important amino acids to increase the flavor and promote the ripening of cheese. The functional yogurt produced by the combination of sugar-free yogurt alcohol and probiotics is special in that: on the one hand, no sucrose and monosaccharides are added to the raw materials, but xylitol is used as a functional sweetener, which can avoid blood sugar. On the other hand, there are probiotics with unique health care functions, which can help digestion, prevent constipation and cell aging, anti-tumor and regulate human function. Therefore, with the development of natural and functional foods, the production of this product is one of the development directions of probiotic products and even Lactobacillus casei products.

Lactobacillus casei has good acid resistance and bile resistance, can reduce plasma cholesterol, enhance the host's non-specific resistance to microbial pathogens, accelerate the clearance of intestinal pathogens, treat intestinal flora disorders and enhance intestinal permeability, thereby preventing food Allergies and acute diarrhea. In addition, Lactobacillus casei can increase anti-LDL antibodies and lymphocytes, significantly enhance the phagocytosis of granulocytes, regulate the immune system of the host, and prevent the occurrence of tumors. Lactobacillus casei as a probiotic is widely used in functional food, especially in the development of dairy products, because it can survive stably in the human intestinal tract and has many health care functions, and it has gradually attracted people's attention.

Introduction to Lactobacillus casei

Probiotics are a class of active microbial food raw materials that are beneficial to human health. Commonly used probiotics include Lactobacillus acidophilus and Bifidobacterium, which together with Lactobacillus casei are called "healthy three beneficial bacteria".

In 2001, the Ministry of Health announced the list of probiotic bacteria that can be used in health food: Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, Lactobacillus bulgaricus, Acidophilus Lactobacillus, Lactobacillus casei subsp. casei, Streptococcus thermophilus.

Lactobacillus casei belongs to the genus Lactobacillus, is a gram-positive bacterium, does not produce spores, has no flagella, does not move, facultatively ferments lactose, and does not liquefy gelatin; the optimum growth temperature is 37 °C, G The +C content is %~%; the length of the cells varies, and the two ends are square, often forming chains; the colonies are rough, gray-white, and sometimes slightly yellow, and can ferment a variety of sugars. Lactobacillus casei is present in the human mouth, intestinal contents and stool and vagina, and is often found in milk and cheese, dairy products, feed, dough and garbage.

Lactobacillus casei, a type of probiotic, tolerates the organism's defense mechanisms, including enzymes in the mouth, low pH in gastric juice, and bile acids in the small intestine. Therefore, Lactobacillus casei can survive in large quantities in the intestinal tract after entering the human body, which can regulate the balance of intestinal flora and promote human digestion and absorption. At the same time, Lactobacillus casei has the functions of effectively lowering blood pressure, lowering cholesterol, promoting cell division, producing antibody immunity, enhancing human immunity, preventing cancer and inhibiting tumor growth, etc. It also has probiotic health effects such as relieving lactose intolerance and allergies. Because Lactobacillus casei has significant probiotic effects on its host nutrition, immunity and disease prevention, it has become the focus of research, development and production. With the increase of hypertensive population, the research on Lactobacillus casei and the development of functional dairy products with it are of great significance.

Since Metchnikoff discovered that Lactobacillus can inhibit harmful bacteria in the intestinal tract in 1908, scholars from various countries have successively discovered that almost every genus and species of Lactobacillus can produce lactobacillus. These lactobacilli become a great source of natural peptide preservatives. Lactobacillus casei can inhibit and kill many spoilage bacteria and pathogenic bacteria in food, and it does not affect food properties, and can even improve food properties. Preservation and preservation during storage also play a positive role.

1. Provide nutrients to promote the growth of the body. If lactic acid bacteria can perform normal metabolic activity in the body, they can directly provide the host with available essential amino acids and various vitamins (vitamins B and K, etc.), and can also improve the biological activity of mineral elements. Activity, and then achieve the effect of providing essential nutrients for the host, enhancing the nutritional metabolism of animals, and directly promoting their growth. Dalmin et al. (2001) reported that lactic acid bacteria can improve water quality and improve the survival rate, growth rate and health of Penaeus monodon. Hamad (1979) test proved that after wheat, rice and other grains were fermented with lactic acid bacteria, the nutritional value was greatly improved. In addition, the acidic metabolites produced by lactic acid bacteria make the intestinal environment more acidic, and the optimal pH value of general digestive enzymes is acidic (amylase, saccharification enzyme), which is conducive to the digestion and absorption of nutrients. The production of He Jijun can also strengthen the peristalsis and secretion of the intestinal tract, and can also promote the digestion and absorption of nutrients (Tension et al., 2000).

2. Improve the function of the gastrointestinal tract and maintain the balance of intestinal flora. The entire digestive tract of animals is normally parasitized with a large number of microorganisms. In terms of its role, it can be divided into three categories:

Symbiotic types, mainly facultative anaerobic bacteria, are beneficial to the host in their functions of vitamin and protein synthesis, digestion and absorption, biological antagonism and immunity during ecological balance.

Pathogenic type, the number is small under normal circumstances, parasitic in normal parts, and will not make the host sick. If out of control, it will lead to adverse reactions of the host.

Intermediate type, that is, it has both physiological and pathogenic effects at the same time. The balance of microbiota is very important to the health of the body, and lactic acid bacteria can regulate this microecological balance and ensure the normal physiological state of the host. Lactic acid bacteria are common bacteria in the intestinal tract (permanent bacteria). After livestock and poultry take lactic acid bacteria, they can change the intestinal environment, inhibit the reproduction of harmful bacteria, and adjust the balance of gastrointestinal flora. Lactic acid bacteria are closely combined with intestinal mucosal cells through adhesin, colonize and occupy the surface of the intestinal mucosa, and become the main component of the physiological barrier, thereby restoring host resistance, repairing the intestinal flora barrier, and curing intestinal diseases. If this barrier is destroyed by antibiotics or other factors, the host soil will lose its resistance to foreign bacteria, which will cause the abnormal proliferation of drug-resistant intestinal bacteria to replace the dominant bacteria, resulting in the imbalance of intestinal microecological balance. (occupancy and barrier effect)

3. Improve immunity. On the one hand, Lactobacillus and Bifidobacterium can significantly activate the phagocytosis of macrophages, and on the other hand, because they can colonize the intestinal tract, they are equivalent to natural autoimmunity. They can also stimulate peritoneal macrophages, induce interferon production, promote cell division, produce antibodies and promote cellular immunity, etc., so they can enhance the body's non-specific and specific immune responses and improve the body's disease resistance. Pergidon et al. (1988) reported that after oral administration of lactic acid bacteria, the galactosidase activity of gyrus cells and the phagocytic activity of macrophages were significantly activated and promoted. When a foreign body invades the body, the immune cells are activated by lactic acid bacteria, which enhances the body's ability to produce antibodies to foreign bodies. Chndra (1984) believed that the reason why lactic acid bacteria have the effect of stimulating the body to produce antibodies is that the bacteria stimulate lymphocytes through lymph nodes and mucosa. , thereby regulating the body's immune response.

4. The research data of antibacterial effect show that lactic acid bacteria have a good inhibitory effect on some spoilage bacteria and low temperature bacteria. It can be used to prevent and treat diarrhea, diarrhea, enteritis, constipation and various diseases caused by intestinal dysfunction, as well as skin inflammation. Its antibacterial mechanism is mainly manifested in the following aspects: the organic acids such as lactic acid can significantly reduce the pH value and Eh (redox potential) value of the environment, so that the intestine is in an acidic environment. , Paratyphoid bacillus, Campylobacter, Staphylococcus, etc. have antagonistic effects; the hydrogen peroxide produced can activate the "catalase-thiocyanate" system in milk, inhibit and kill Gram-negative bacteria, hydrogen peroxide Enzyme-positive bacteria such as Pseudomonas, Escherichia coli and Salmonella, etc.; produce small proteins or peptides (antibacterial peptides) similar to bacteriocins, such as various lactobacilli and bifidobacteria, against Staphylococcus, Clostridium Bacillus gracilis as well as Salmonella and Shigella have antagonistic effects. In addition, bifidobacteria can also decompose the bound bile acid into free creatine, and the latter has a stronger inhibitory effect on bacteria than the former.

Application of Lactobacillus casei

As one of the probiotics, Lactobacillus casei is used as a starter and auxiliary starter for dairy products such as milk, yogurt, soy milk, cream and cheese, especially in cheese, which is suitable for the high content of salt and low content in cheese. PH value, through the metabolism of some important amino acids to increase the flavor and promote the ripening of cheese. The functional yogurt produced by the combination of sugar-free yogurt alcohol and probiotics is special in that: on the one hand, no sucrose and monosaccharides are added to the raw materials, but xylitol is used as a functional sweetener, which can avoid blood sugar. On the other hand, there are probiotics with unique health care functions, which can help digestion, prevent constipation and cell aging, anti-tumor and regulate human function. Therefore, with the development of natural and functional foods, the production of this product is one of the development directions of probiotic products and even Lactobacillus casei products.

Lactobacillus casei has good acid resistance and bile resistance, can reduce plasma cholesterol, enhance the host's non-specific resistance to microbial pathogens, accelerate the clearance of intestinal pathogens, treat intestinal flora disorders and enhance intestinal permeability, thereby preventing food Allergies and acute diarrhea. In addition, Lactobacillus casei can increase anti-LDL antibodies and lymphocytes, significantly enhance the phagocytosis of granulocytes, regulate the immune system of the host, and prevent the occurrence of tumors. Lactobacillus casei as a probiotic is widely used in functional food, especially in the development of dairy products, because it can survive stably in the human intestinal tract and has many health care functions, and it has gradually attracted people's attention.

Introduction to Lactobacillus casei

Probiotics are a class of active microbial food raw materials that are beneficial to human health. Commonly used probiotics include Lactobacillus acidophilus and Bifidobacterium, which together with Lactobacillus casei are called "healthy three beneficial bacteria".

In 2001, the Ministry of Health announced the list of probiotic bacteria that can be used in health food: Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, Lactobacillus bulgaricus, Acidophilus Lactobacillus, Lactobacillus casei subsp. casei, Streptococcus thermophilus.

Lactobacillus casei belongs to the genus Lactobacillus, is a gram-positive bacterium, does not produce spores, has no flagella, does not move, facultatively ferments lactose, and does not liquefy gelatin; the optimum growth temperature is 37 °C, G The +C content is %~%; the length of the cells varies, and the two ends are square, often forming chains; the colonies are rough, gray-white, and sometimes slightly yellow, and can ferment a variety of sugars. Lactobacillus casei is present in the human mouth, intestinal contents and stool and vagina, and is often found in milk and cheese, dairy products, feed, dough and garbage.