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WO2021238907A1 - 一株能够预防和/或治疗幽门螺杆菌感染的卷曲乳杆菌 - Google Patents

一株能够预防和/或治疗幽门螺杆菌感染的卷曲乳杆菌 Download PDF

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WO2021238907A1
WO2021238907A1 PCT/CN2021/095766 CN2021095766W WO2021238907A1 WO 2021238907 A1 WO2021238907 A1 WO 2021238907A1 CN 2021095766 W CN2021095766 W CN 2021095766W WO 2021238907 A1 WO2021238907 A1 WO 2021238907A1
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lactobacillus crispatus
product
helicobacter pylori
ccfm1118
cfu
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PCT/CN2021/095766
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English (en)
French (fr)
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翟齐啸
陈卫
张美怡
于雷雷
田丰伟
王顺合
赵建新
张灏
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江南大学
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Priority to EP21814138.0A priority Critical patent/EP4144833A4/en
Publication of WO2021238907A1 publication Critical patent/WO2021238907A1/zh
Priority to US17/709,527 priority patent/US20220218769A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/04—Antibacterial agents
    • 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 OR TREATMENT 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 OR TREATMENT 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
    • A61K47/6921—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a particulate, a powder, an adsorbate, a bead or a sphere
    • A61K47/6925—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a particulate, a powder, an adsorbate, a bead or a sphere the form being a microcapsule, nanocapsule, microbubble or nanobubble
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
    • A61K47/6921—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a particulate, a powder, an adsorbate, a bead or a sphere
    • A61K47/6927—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a particulate, a powder, an adsorbate, a bead or a sphere the form being a solid microparticle having no hollow or gas-filled cores
    • A61K47/6929—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a particulate, a powder, an adsorbate, a bead or a sphere the form being a solid microparticle having no hollow or gas-filled cores the form being a nanoparticle, e.g. an immuno-nanoparticle
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • A23V2400/133—Curvatus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Definitions

  • the invention relates to a strain of Lactobacillus crispatus capable of preventing and/or treating Helicobacter pylori infection, belonging to the field of microbiology technology and medicine technology.
  • Helicobacter pylori is a gram-negative bacterium with an S-shaped or curved curve.
  • Barry J. Marshall and J. Robin Warren isolated and cultured Helicobacter pylori from human gastric mucosal specimens, thus succeeding and revealing its potential pathogenic mechanism. They won the 2005 Physiology and Medicine Award. .
  • Helicobacter pylori was designated as a Class I carcinogen by the World Health Organization. At this stage, the global infection rate of Helicobacter pylori has reached about 50%, and the infection rate of Helicobacter pylori in developing countries is higher than that in developed countries.
  • Helicobacter pylori infection is a long-term and chronic process. After infection, the human body is generally difficult to clear spontaneously and lead to life-long infections. Unless eradication treatment is carried out, or severe intestinal metaplasia of the human gastric mucosa makes it difficult for bacteria to colonize, Helicobacter pylori will survive. The human body disappears automatically. Studies have shown that long-term Helicobacter pylori infection can cause chronic gastritis, and as the degree of infection deepens and the condition worsens, some patients will develop duodenal ulcers and even gastric cancer. The colonization of Helicobacter pylori in the stomach directly affects the development of gastric disease.
  • triple or quadruple therapy combined with antibiotics is mainly used to inhibit the growth of Helicobacter pylori and reduce its colonization density in patients.
  • the drug resistance of Helicobacter pylori is likely to increase, and in the process of treating patients with the above treatment methods, patients often have serious adverse reactions (such as abdominal pain, nausea, diarrhea, etc.). As a result, the effective rate of treatment is reduced, and the treatment effect is often not up to expectations.
  • the technical problem to be solved by the present invention is to provide a strain of Lactobacillus crispatus that can prevent and/or treat Helicobacter pylori infection.
  • the present invention provides a strain of Lactobacillus crispatus CCFM1118.
  • the Lactobacillus crispatus CCFM1118 is deposited in the Guangdong Provincial Microbial Culture Collection, the deposit number is GDMCC No: 61012, and the preservation date is 05, 2020 June 06.
  • the Lactobacillus crispatus CCFM1118 was derived from a fresh stool sample from an 8-year-old child in Changshou Village, Jiazhu Township, Bama County, Guangxi City. The strain was sequenced and analyzed, and its 16S rDNA sequence was shown in SEQ ID NO. 1. The sequence obtained by sequencing Nucleic acid sequence comparison in GeneBank showed that the strain was Lactobacillus crispatus, named Lactobacillus crispatus CCFM1118.
  • the colony of the Lactobacillus crispatus CCFM1118 on the MRS solid medium is milky white semicircular convex, smooth and moist surface, and neat edges.
  • the present invention also provides the application of the Lactobacillus crispatus CCFM1118 in inhibiting Helicobacter pylori without the purpose of disease diagnosis and treatment.
  • the present invention also provides a Helicobacter pylori inhibitor, which contains the aforementioned Lactobacillus crispatus CCFM1118.
  • the present invention also provides the application of the Lactobacillus crispatus CCFM1118 in the preparation of products for preventing and/or treating Helicobacter pylori infection.
  • the number of viable bacteria of the Lactobacillus crispatus CCFM1118 is not less than 5 ⁇ 10 9 CFU/mL or 5 ⁇ 10 9 CFU/g.
  • the product includes food or medicine.
  • the medicine contains the aforementioned Lactobacillus crispatus CCFM1118, a pharmaceutical carrier and/or pharmaceutical excipients.
  • the drug carrier comprises microcapsules, microspheres, nanoparticles and/or liposomes.
  • the pharmaceutical excipients include excipients and/or additives.
  • the excipients include binders, fillers, disintegrants and/or lubricants.
  • the additive includes a solubilizer, a co-solvent, a latent solvent, and/or a preservative.
  • the dosage form of the medicine is powder, granule, capsule, tablet, pill or oral liquid.
  • the food is a health food; or the food is a dairy product, a bean product, or a fruit and vegetable product produced by using a starter containing the above Lactobacillus crispatus CCFM1118; or the food contains the above Drinks or snacks of Lactobacillus crispatus CCFM1118.
  • the preparation method of the starter is that the above-mentioned Lactobacillus crispatus CCFM1118 is inoculated into the culture medium at an inoculum of 2 to 4% of the total mass of the culture medium, and cultured at 37° C. for 18 hours to obtain Culture broth; Centrifuge the culture broth to obtain bacterial cells; wash the bacterial cells 3 times with saline and resuspend them with a freeze-dried protective agent to obtain a resuspension; the resuspension liquid is freeze-dried by a vacuum freezing method to obtain a starter .
  • the mass ratio of the freeze-dried protective agent to the bacterial cells is 2:1.
  • the freeze-dried protective agent contains skimmed milk powder with a concentration of 130 g/L.
  • the culture medium contains the following components (calculated as a percentage of the total mass of the culture medium): 87.7% water, 10% skimmed milk, 0.5% glucose, 1.5% tryptone, 0.3% yeast extract.
  • the pH of the culture medium is 6.8.
  • the present invention also provides a product for preventing and/or treating Helicobacter pylori infection, the product contains the Lactobacillus crispatus CCFM1118.
  • the content of the viable cell count of the Lactobacillus crispatus CCFM1118 is not less than 5 ⁇ 10 9 CFU/mL or 5 ⁇ 10 9 CFU/g.
  • the product includes food or medicine.
  • the medicine contains the aforementioned Lactobacillus crispatus CCFM1118, a pharmaceutical carrier and/or pharmaceutical excipients.
  • the drug carrier comprises microcapsules, microspheres, nanoparticles and/or liposomes.
  • the pharmaceutical excipients include excipients and/or additives.
  • the excipients include binders, fillers, disintegrants and/or lubricants.
  • the additive includes a solubilizer, a co-solvent, a latent solvent, and/or a preservative.
  • the dosage form of the medicine is powder, granule, capsule, tablet, pill or oral liquid.
  • the food is a health food; or the food is a dairy product, a bean product, or a fruit and vegetable product produced by using a starter containing the above Lactobacillus crispatus CCFM1118; or the food contains the above Drinks or snacks of Lactobacillus crispatus CCFM1118.
  • the preparation method of the starter is that the above-mentioned Lactobacillus crispatus CCFM1118 is inoculated into the culture medium at an inoculum of 2 to 4% of the total mass of the culture medium, and cultured at 37° C. for 18 hours to obtain Culture broth; Centrifuge the culture broth to obtain bacterial cells; wash the bacterial cells 3 times with saline and resuspend them with a freeze-dried protective agent to obtain a resuspension; the resuspension liquid is freeze-dried by a vacuum freezing method to obtain a starter .
  • the mass ratio of the freeze-dried protective agent to the bacterial cells is 2:1.
  • the freeze-dried protective agent contains skimmed milk powder with a concentration of 130 g/L.
  • the culture medium contains water which accounts for 87.7% of the total mass of the medium, skim milk which accounts for 10% of the total mass of the medium, glucose which accounts for 0.5% of the total mass of the medium, and the total mass of the medium. 1.5% tryptone and 0.3% yeast extract of the total mass of the culture medium.
  • the pH of the culture medium is 6.8.
  • the present invention provides a strain of Lactobacillus crispatus CCFM1118.
  • This Lactobacillus crispatus CCFM1118 can inhibit Helicobacter pylori, which is specifically embodied in:
  • the size of the inhibition zone of the supernatant of Lactobacillus crispatus CCFM1118 against Helicobacter pylori can reach 13.14mm;
  • Lactobacillus crispatus CCFM1118 can significantly reduce the adhesion of Helicobacter pylori to AGS cells
  • Lactobacillus crispatus CCFM1118 has great application prospects in inhibiting Helicobacter pylori (not for the purpose of disease diagnosis and treatment) and preparing Helicobacter pylori inhibitors.
  • the present invention provides a strain of Lactobacillus crispatus CCFM1118.
  • This Lactobacillus crispatus CCFM1118 has the effect of preventing and/or treating Helicobacter pylori infection, which is specifically embodied in:
  • Lactobacillus crispatus CCFM1118 can significantly reduce the colonization of Helicobacter pylori in patients with Helicobacter pylori infection;
  • Lactobacillus crispatus CCFM1118 can significantly reduce the degree of Helicobacter pylori infection in patients with Helicobacter pylori infection
  • Lactobacillus crispatus CCFM1118 has great application prospects in the preparation of products for preventing and/or treating Helicobacter pylori infection (such as food or medicine, etc.).
  • Lactobacillus crispatus is a kind of probiotics. It has been included in the "List of Strains that Can Be Used in Food” issued by the Ministry of Health. It can be seen that the product of the active ingredient of the present invention is Lactobacillus crispatus CCFM1118. It makes Helicobacter pylori become resistant, and at the same time, it will not cause adverse reactions in patients during the treatment process.
  • Lactobacillus crispatus CCFM1118 taxonomically named Lactobacillus crispatus, has been deposited in the Guangdong Provincial Microbial Culture Collection on May 6, 2020, the deposit number is GDMCC No: 61012, and the deposit address is Xianlie, Guangzhou 5th Floor, Building 59, No. 100 Middle Road.
  • Figure 1 The adhesion rate of Helicobacter pylori in different groups to AGS cells.
  • Figure 2 Changes in 14C expiratory values of Helicobacter pylori-positive patients in different groups.
  • Figure 3 The effect of storage time on the number of viable bacteria of Lactobacillus crispatus CCFM1118 powder.
  • the Helicobacter pylori involved in the following examples is Helicobacter pylori SS1 from the NTCC National Type Culture Collection; the Lactobacillus rhamnosus L.GG involved in the following examples is from the United States Type Culture Collection (ATCC), the deposit number is ATCC 53103; the F12 liquid medium and fetal bovine serum involved in the following examples were purchased from Gibco, USA; the NaCl involved in the following examples was purchased from Sinopharm Group; the following examples involved The phenol red and urea were purchased from Macleans; the Columbia medium involved in the following examples was purchased from OXOID, the United Kingdom; the sterile defiberized sheep blood involved in the following examples was purchased from Hangzhou Xinrui Company; the following examples The BHI liquid medium involved was purchased from Qingdao Haibo Company.
  • MRS solid medium peptone 10g/L, beef extract 10g/L, glucose 20g/L, sodium acetate 2g/L, yeast powder 5g/L, diammonium hydrogen citrate 2g/L, K 2 PO 4 ⁇ 3H 2 O 2.6g/L, MgSO 4 ⁇ 7H 2 O 0.1g/L, MnSO 4 0.05g/L, Tween 80 1mL/L, agar 20g/L, cysteine salt 0.5g/L.
  • MRS liquid medium peptone 10g/L, beef extract 10g/L, glucose 20g/L, sodium acetate 2g/L, yeast powder 5g/L, diammonium hydrogen citrate 2g/L, K 2 PO 4 ⁇ 3H 2 O 2.6g/L, MgSO 4 ⁇ 7H 2 O 0.1g/L, MnSO 4 0.05g/L, Tween 80 1mL/L, cysteine salt 0.5g/L.
  • the detection method of the number of viable bacteria adopt the national standard "GB 4789.35-2016 National Food Safety Standard Food Microbiology Detection Lactic Acid Bacteria Detection”.
  • Columbia blood agar medium 39g of Columbia medium solid powder is dissolved in 1L of water, sterilized at 121°C for 15 minutes, and after cooling to 55°C to 60°C, 7.5% (v/v) sterile defiberized sheep blood is added. Pour the plate after mixing.
  • Lactobacillus crispatus bacteria The preparation method of Lactobacillus crispatus bacteria involved in the following examples is as follows:
  • Example 1 Screening and identification of Lactobacillus crispatus
  • the genome of CCFM1118 was extracted, and the 16S rDNA of CCFM1118 was amplified and sequenced (completed by Shanghai Shenggong Biological Engineering Co., Ltd.). After sequencing analysis, the 16S rDNA sequence of this strain is shown in SEQ ID NO.1.
  • GenBank The comparison in GenBank showed that the strain was Lactobacillus crispatus, named Lactobacillus crispatus CCFM1118.
  • the Lactobacillus crispatus CCFM1118 was inserted into the MRS liquid medium and cultured at 37°C for 48h. During the culture process, the pH of the culture solution was measured with a pH meter at intervals. It was found that Lactobacillus crispatus CCFM1118 could produce acid during the culture process.
  • Lactobacillus crispatus CCFM1118 Insert Lactobacillus crispatus CCFM1118 into the MRS liquid medium and culture at 10 ⁇ 50°C for 48 hours. During the culture, the OD 600 of the culture solution was measured with a microplate reader at a certain interval, and it was found that Lactobacillus crispatus CCFM1118 was at 30 ⁇ 37. The growth is best at °C, and the growth is stable for 18-24 hours.
  • Example 3 Inhibitory effect of Lactobacillus crispatus on Helicobacter pylori
  • MRS liquid medium as a negative control, streak Lactobacillus crispatus CCFM1118 on MRS solid medium and culture for 48 hours at 37°C to obtain a single colony; pick a single colony and inoculate it in MRS liquid medium at 37°C Cultivate for 18h for activation, and activate for two consecutive generations to obtain the activation solution; inoculate the activation solution in the MRS liquid medium at an inoculum of 2% (v/v), and incubate at 37°C for 18 hours to obtain the bacterial solution; After centrifugation at 8000g for 10 minutes, filter with 0.22 ⁇ m sterile filter membrane to obtain the supernatant; use the Oxford cup method to determine the inhibition zone of Lactobacillus crispatus CCFM1118 against Helicobacter pylori to indicate the inhibition The effect of Helicobacter pylori growth, the measurement results are shown in Table 1 (for details of the Oxford cup method, please refer to the literature: Zhang Tingting, Zhai Qi
  • the MRS liquid medium has no inhibition zone against Helicobacter pylori, while the inhibition zone of the supernatant of Lactobacillus crispatus CCFM1118 against Helicobacter pylori can reach 13.14mm, indicating that Lactobacillus crispatus CCFM1118 can inhibit Helicobacter pylori The role of growth.
  • Table 1 The size of the inhibition zone of Lactobacillus crispatus CCFM1118 against Helicobacter pylori
  • Example 4 The effect of Lactobacillus crispatus on the adhesion of Helicobacter pylori
  • the Helicobacter pylori cells were resuspended in F12 medium to a concentration of 1 ⁇ 10 7 CFU/mL to obtain Helicobacter pylori resuspension; Lactobacillus rhamnosus L.GG cells were resuspended to concentration in F12 medium 1 ⁇ 10 7 CFU/mL to obtain Lactobacillus rhamnosus L.GG resuspension; resuspend Lactobacillus crispatus CCFM1118 cells in F12 medium to a concentration of 1 ⁇ 10 7 CFU/mL to obtain Lactobacillus crispatus L.GG CCFM1118 resuspension.
  • the AGS cells were resuspended in F12 medium containing 5% (v/v) fetal bovine serum and then added to a 96-well plate (2 ⁇ 10 4 cells/well), at 37°C and 5% CO 2 Cultivate for 12-16h. After the AGS cells are in an adherent state, wash the AGS cells 3 times with PBS to remove dead cells; add the Helicobacter pylori resuspension to the washed AGS cells at 37°C, 5% CO 2 After culturing in the incubator for 2 hours, wash with PBS solution 3 times to remove unadsorbed Helicobacter pylori and obtain Helicobacter pylori-infected AGS cells;
  • AGS cells not treated with Lactobacillus rhamnosus L.GG and Lactobacillus crispatus CCFM1118 and not infected with Helicobacter pylori were used as the blank group;
  • Hp group The Helicobacter pylori infection AGS cells that were not treated with Lactobacillus rhamnosus L.GG and Lactobacillus crispatus CCFM1118 were used as the model group (Hp group);
  • the Helicobacter pylori-infected AGS cells treated with Lactobacillus rhamnosus L.GG and the Helicobacter pylori-infected AGS cells treated with Lactobacillus crispatus CCFM1118 were used as the experimental groups, named Hp+LGG group and Hp+CCFM1118 group respectively;
  • urease reagent 9g/L NaCl, 14 ⁇ g/mL phenol red, 20mM urea, pH 6.8 was added to the infected AGS cells respectively , and cultured in an incubator at 37°C and 5% CO 2 for 2 hours to obtain a culture solution;
  • the adhesion rate measured by subtracting the absorbance of the blank group from the absorbance of the model group is 100%.
  • the difference between the absorbance of the remaining groups and the absorbance of the blank group is equal to
  • the relative adhesion rate is obtained by comparing the difference between the absorbance of the model group and the absorbance of the blank group after subtracting the absorbance of the blank group. The measurement results are shown in Figure 1.
  • Example 5 Effect of Lactobacillus crispatus on Helicobacter pylori colonization and clearance rate in patients with Helicobacter pylori positive
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: use 87.7% of the total weight of the culture medium to dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • the placebo group (Placebo) took placebo twice a day, and the Lactobacillus crispatus CCFM1118 group took bacterial powder twice a day.
  • the entire experimental period was 1 month.
  • the packaging is the same, there is no obvious difference).
  • the judging standard for the amount of Helicobacter pylori colonization is: the decrease of the 14C expiratory value of the Helicobacter pylori-positive infection after the experiment compared with the 14C expiratory value of the Helicobacter pylori-positive infection before the start of the experiment;
  • the evaluation criteria for the clearance rate of Helicobacter pylori are: the clinical 14C expiratory value is 100, that is, the 14C expiratory value is greater than or equal to 100 for Helicobacter pylori positive, and the 14C expiratory value is less than 100 for Helicobacter pylori negative. After the end, whether the positive infection of Helicobacter pylori turns to negative is judged whether the clearance rate of the positive infection of Helicobacter pylori increases.
  • Lactobacillus crispatus CCFM1118 can be used to prepare bacterial powder.
  • the specific preparation process of bacterial powder is as follows:
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract with 87.7% water based on the total weight of the culture medium, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • the initial viable count of Lactobacillus crispatus CCFM1118 powder is higher than 10 10 CFU/bag, which is in line with product specifications.
  • the number of viable bacteria of Lactobacillus crispatus CCFM1118 powder is no more than the initial number.
  • the number of viable bacteria has been higher than 10 10 CFU/bag, indicating that the performance of Lactobacillus crispatus CCFM1118 powder is relatively stable during the short-term storage of one month.
  • Lactobacillus crispatus CCFM1118 can be used to prepare capsule products.
  • the specific preparation process of capsule products is as follows
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract with 87.7% water based on the total weight of the culture medium, and then adjust the pH to 6.8 ,Get the culture medium.
  • Lactobacillus crispatus CCFM1118 can be used to prepare tablets.
  • the specific preparation process of the tablets is as follows:
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: use 87.7% of the total weight of the culture medium to dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • Lactobacillus crispatus CCFM1118 bacterial powder 55.0 parts by weight of starch, 4.5 parts by weight of cellulose derivatives, 12.0 parts by weight of sodium carboxymethyl starch, 0.8 parts by weight of talc, 1.0 parts by weight of sucrose, and 1.0 parts by weight of water,
  • the raw materials are obtained; the raw materials are mixed to obtain wet granules; the wet granules are compressed with a tablet press of Zhongnan Pharmaceutical Machinery Factory and then dried with a small medicine dryer of Qingzhou Yikang Traditional Chinese Medicine Machinery Co., Ltd. to obtain tablets.
  • Lactobacillus crispatus CCFM1118 can be used to prepare fermented milk.
  • the specific preparation process of fermented milk is as follows:
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: use 87.7% of the total weight of the culture medium to dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • Lactobacillus crispatus CCFM1118 bacterial powder is mixed with commercial dry powder starter Lactobacillus bulgaricus and commercial dry powder starter Streptococcus thermophilus at a mass ratio of 1:1:1 to obtain a starter; add sugar to fresh milk to a concentration of 50g/L to obtain a mixed solution; homogenize the mixed solution at 65°C and 20MPa, and then heat and sterilize at 95°C for 5 minutes to obtain fermentation raw materials; reduce the temperature of the fermentation raw materials to 35°C and use 0.03% (v/v) ) Inoculate the starter into the fermented raw materials, heat and ferment at 35°C for 16h to obtain fermented milk; after placing the fermented milk at 42°C for 4h for curdling, it is refrigerated at 4°C for 24h for post-cooking to obtain Finished fermented milk.
  • Lactobacillus crispatus CCFM1118 can be used to prepare soy milk.
  • the specific preparation process of soy milk is as follows:
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: use 87.7% of the total weight of the culture medium to dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • Lactobacillus crispatus CCFM1118 can be used to prepare fruit and vegetable beverages.
  • the specific preparation process of the fruit and vegetable beverage is as follows:
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: use 87.7% of the total weight of the culture medium to dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • Lactobacillus crispatus CCFM1118 can be used to prepare milk drinks.
  • the specific preparation process of milk drinks is as follows:
  • Lactobacillus crispatus CCFM1118 was streaked on MRS solid medium and cultured at 37°C for 48h to obtain a single colony; a single colony was picked and inoculated in MRS liquid medium and cultured at 37°C for 18h for activation, and activated continuously for two generations.
  • the preparation method of the culture medium is as follows: use 87.7% of the total weight of the culture medium to dissolve 10% enzymatically hydrolyzed skim milk, 0.5% glucose, 1.5% tryptone and 0.3% yeast extract, and then adjust its pH to 6.8 , Get the culture medium;
  • the ingredients of the protective agent include: 130g/L skimmed milk powder.
  • the skimmed milk is heat sterilized at 95°C for 20 minutes and then cooled to 4°C to obtain the raw material; add Lactobacillus crispatus CCFM1118 bacterial powder to the raw material to a concentration of not less than 1 ⁇ 10 6 CFU/mL to obtain a milk beverage (milk beverage needs to be in Keep refrigerated at 4°C).

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Abstract

提供了一株保藏编号为GDMCC No.61012的卷曲乳杆菌(Lactobacillus crispatus) CCFM1118，其能够抑制幽门螺杆菌，还提供了含有该卷曲乳杆菌的产品以及该产品的制备应用。

Description

一株能够预防和/或治疗幽门螺杆菌感染的卷曲乳杆菌 技术领域
本发明涉及一株能够预防和/或治疗幽门螺杆菌感染的卷曲乳杆菌，属于微生物技术领域以及医药技术领域。
背景技术
幽门螺杆菌(Helicobacter pylori，Hp)是一种呈S型或者弧形弯曲的革兰氏阴性细菌。1982年，Barry J.Marshall和J.Robin Warren从人的胃粘膜标本中分离并培养出幽门螺杆菌，从而成功并揭示了其潜在致病机制，二者由此获得了2005年的生理医学奖。1994年，幽门螺杆菌被世界卫生组织定为I类致癌原。现阶段，幽门螺杆菌在全球的感染率已高达50％左右，发展中国家的幽门螺杆菌感染率高于发达国家。
幽门螺杆菌感染是一个长期且慢性的过程，感染后人体一般难以自发清除而导致终身感染，除非进行根除治疗，或人体胃黏膜发生严重肠化生使得细菌难以定殖，幽门螺杆菌才会在人体自动消失。研究表明，幽门螺杆菌长期感染会引起慢性胃炎的发生，并且，随着感染程度的加深和病情的恶化，部分患者会发展成十二指肠溃疡，甚至胃癌。而幽门螺杆菌在胃部的定殖量直接影响胃病的发展进程，一般情况下，患者体内幽门螺杆菌密度越高，其导致胃病的可能性及程度越高。因此，抑制幽门螺杆菌生长及降低其在患者体内定殖密度对预防和/或治疗幽门螺杆菌感染引起的胃部病变具有重要意义。
目前，主要是通过抗生素结合的三联或者四联疗法抑制幽门螺杆菌生长及降低其在患者体内定殖密度。但是，上述治疗方法由于频繁使用抗生素，易导致幽门螺杆菌耐药性增加，并且，使用上述治疗方法治疗患者的过程中，患者常常会出现严重的不良反应(如腹痛、恶心、腹泻等)，导致治疗有效率降低，治疗效果往往达不到预期。
因此，仍然需要一种药物或治疗方式，既不会增加幽门螺杆菌耐药性，同时，在治疗过程中不会导致患者产生不良反应，以提高幽门螺杆菌临床治疗的效果。
发明内容
[技术问题]
本发明要解决的技术问题是提供一株能够预防和/或治疗幽门螺杆菌感染的卷曲乳杆菌(Lactobacillus crispatus)。
[技术方案]
为解决上述问题，本发明提供了一株卷曲乳杆菌(Lactobacillus crispatus)CCFM1118， 所述卷曲乳杆菌CCFM1118保藏于广东省微生物菌种保藏中心，保藏编号为GDMCC No：61012，保藏日期为2020年05月06日。
所述卷曲乳杆菌CCFM1118来源于广西省巴马县甲篆乡长寿村的8岁儿童新鲜粪便样本，该菌株经测序分析，其16S rDNA序列如SEQ ID NO.1所示，将测序得到的序列在GeneBank中进行核酸序列比对，结果显示菌株为卷曲乳杆菌，命名为卷曲乳杆菌CCFM1118。
所述卷曲乳杆菌CCFM1118在MRS固体培养基上的菌落呈乳白色半圆形凸起，表面光滑、湿润，边缘整齐。
本发明还提供了上述卷曲乳杆菌CCFM1118在抑制幽门螺杆菌方面不以疾病的诊断和治疗为目的的应用。
本发明还提供了一种幽门螺杆菌抑制剂，所述幽门螺杆菌抑制剂含有上述卷曲乳杆菌CCFM1118。
本发明还提供了上述卷曲乳杆菌CCFM1118在制备预防和/或治疗幽门螺杆菌感染的产品中的应用。
本发明的一种实施方式中，所述产品中，上述卷曲乳杆菌CCFM1118的活菌数为不低于5×10 9CFU/mL或5×10 9CFU/g。
本发明的一种实施方式中，所述产品包含食品或药品。
本发明的一种实施方式中，所述药品含有上述卷曲乳杆菌CCFM1118、药物载体和/或药用辅料。
本发明的一种实施方式中，所述药物载体包含微囊、微球、纳米粒和/或脂质体。
本发明的一种实施方式中，所述药用辅料包含赋形剂和/或附加剂。
本发明的一种实施方式中，所述赋形剂包含黏合剂、填充剂、崩解剂和/或润滑剂。
本发明的一种实施方式中，所述附加剂包含增溶剂、助溶剂、潜溶剂和/或防腐剂。
本发明的一种实施方式中，所述药品的剂型为粉剂、颗粒剂、胶囊剂、片剂、丸剂或口服液。
本发明的一种实施方式中，所述食品为保健食品；或所述食品为使用含有上述卷曲乳杆菌CCFM1118的发酵剂生产得到的乳制品、豆制品或果蔬制品；或所述食品为含有上述卷曲乳杆菌CCFM1118的饮料或零食。
本发明的一种实施方式中，所述发酵剂的制备方法为将上述卷曲乳杆菌CCFM1118按照占培养基总质量2～4％的接种量接种到培养基中，于37℃下培养18h，得到培养液；将培养液离心，得到菌体；将菌体用生理盐水清洗3次后用冻干保护剂重悬，得到重悬液；将重悬 液采用真空冷冻法进行冻干，得到发酵剂。
本发明的一种实施方式中，所述冻干保护剂和菌体的质量比为2:1。
在本发明的一种实施方式中，所述冻干保护剂包含浓度为130g/L的脱脂奶粉。
本发明的一种实施方式中，所述培养基包含以下成分(按照培养基总质量的百分数占比计算)：87.7％水、10％脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨、0.3％酵母浸膏。
本发明的一种实施方式中，所述培养基的pH为6.8。
本发明还提供了一种用于预防和/或治疗幽门螺杆菌感染的产品，所述产品含有所述卷曲乳杆菌CCFM1118。
本发明的一种实施方式中，所述产品中，上述卷曲乳杆菌CCFM1118的活菌数的含量不低于5×10 9CFU/mL或5×10 9CFU/g。
本发明的一种实施方式中，所述产品包含食品或药品。
本发明的一种实施方式中，所述药品含有上述卷曲乳杆菌CCFM1118、药物载体和/或药用辅料。
本发明的一种实施方式中，所述药物载体包含微囊、微球、纳米粒和/或脂质体。
本发明的一种实施方式中，所述药用辅料包含赋形剂和/或附加剂。
本发明的一种实施方式中，所述赋形剂包含黏合剂、填充剂、崩解剂和/或润滑剂。
本发明的一种实施方式中，所述附加剂包含增溶剂、助溶剂、潜溶剂和/或防腐剂。
本发明的一种实施方式中，所述药品的剂型为粉剂、颗粒剂、胶囊剂、片剂、丸剂或口服液。
本发明的一种实施方式中，所述食品为保健食品；或所述食品为使用含有上述卷曲乳杆菌CCFM1118的发酵剂生产得到的乳制品、豆制品或果蔬制品；或所述食品为含有上述卷曲乳杆菌CCFM1118的饮料或零食。
本发明的一种实施方式中，所述发酵剂的制备方法为将上述卷曲乳杆菌CCFM1118按照占培养基总质量2～4％的接种量接种到培养基中，于37℃下培养18h，得到培养液；将培养液离心，得到菌体；将菌体用生理盐水清洗3次后用冻干保护剂重悬，得到重悬液；将重悬液采用真空冷冻法进行冻干，得到发酵剂。
本发明的一种实施方式中，所述冻干保护剂和菌体的质量比为2:1。
在本发明的一种实施方式中，所述冻干保护剂包含浓度为130g/L的脱脂奶粉。
本发明的一种实施方式中，所述培养基包含占培养基总质量87.7％的水、占培养基总质量10％的脱脂乳、占培养基总质量0.5％的葡萄糖、占培养基总质量1.5％的胰蛋白胨以及占 培养基总质量0.3％的酵母浸膏。
本发明的一种实施方式中，所述培养基的pH为6.8。
有益效果：
1、本发明提供了一株卷曲乳杆菌(Lactobacillus crispatus)CCFM1118，此卷曲乳杆菌CCFM1118能够抑制幽门螺杆菌，具体体现在：
(1)卷曲乳杆菌CCFM1118上清液对幽门螺杆菌的抑菌圈大小可达13.14mm；
(2)卷曲乳杆菌CCFM1118可显著降低幽门螺杆菌对AGS细胞的粘附力，
可见，卷曲乳杆菌(Lactobacillus crispatus)CCFM1118在抑制幽门螺杆菌(不以疾病的诊断和治疗为目的)以及制备幽门螺杆菌抑制剂方面具有巨大的应用前景。
2、本发明提供了一株卷曲乳杆菌(Lactobacillus crispatus)CCFM1118，此卷曲乳杆菌CCFM1118具有预防和/或治疗幽门螺杆菌感染的作用，具体体现在：
(1)卷曲乳杆菌CCFM1118可显著降低幽门螺杆菌感染患者体内幽门螺杆菌定殖量；
(2)卷曲乳杆菌CCFM1118可显著降低幽门螺杆菌感染患者幽门螺杆菌感染程度，
可见，卷曲乳杆菌(Lactobacillus crispatus)CCFM1118在制备预防和/或治疗幽门螺杆菌感染的产品(如食品或药品等)中具有巨大的应用前景。
3、卷曲乳杆菌(Lactobacillus crispatus)是益生菌的一种，目前已被纳入卫生部下发的《可用于食品的菌种名单》，可见，本发明的有效成分为卷曲乳杆菌CCFM1118的产品不会使得幽门螺杆菌产生耐药性，同时，在治疗过程中不会导致患者产生不良反应。
生物材料保藏
一株卷曲乳杆菌(Lactobacillus crispatus)CCFM1118，分类学命名为Lactobacillus crispatus，已于2020年05月06日保藏于广东省微生物菌种保藏中心，保藏编号为GDMCC No：61012，保藏地址为广州市先烈中路100号大院59号楼5楼。
附图说明
图1：不同组别幽门螺杆菌黏附AGS细胞的黏附率。
图2：不同组别幽门螺杆菌阳性患者的14C呼气值变化情况。
图3：储存时间对卷曲乳杆菌CCFM1118菌粉活菌数的影响。
具体实施方式
下述实施例中涉及的幽门螺杆菌为来源于NTCC国家典型培养物保藏中心的幽门螺杆菌SS1；下述实施例中涉及的鼠李糖乳杆菌L.GG来源于美国模式培养物集存库(ATCC)，保藏编号为ATCC 53103；下述实施例中涉及的F12液体培养基和胎牛血清购自美国Gibco公司； 下述实施例中涉及的NaCl购自国药集团；下述实施例中涉及的苯酚红与尿素购自麦克林公司；下述实施例中涉及的哥伦比亚培养基购自英国OXOID公司；下述实施例中涉及的无菌脱纤维绵羊血购自杭州新锐公司；下述实施例中涉及的BHI液体培养基购自青岛海博公司。
下述实施例中涉及的培养基如下：
MRS固体培养基：蛋白胨10g/L、牛肉膏10g/L、葡萄糖20g/L、乙酸钠2g/L、酵母粉5g/L、柠檬酸氢二铵2g/L、K 2PO 4·3H 2O 2.6g/L、MgSO 4·7H 2O 0.1g/L、MnSO 4 0.05g/L、吐温80 1mL/L、琼脂20g/L、半胱氨酸氨酸盐0.5g/L。
MRS液体培养基：蛋白胨10g/L、牛肉膏10g/L、葡萄糖20g/L、乙酸钠2g/L、酵母粉5g/L、柠檬酸氢二铵2g/L、K 2PO 4·3H 2O 2.6g/L、MgSO 4·7H 2O 0.1g/L、MnSO 4 0.05g/L、吐温80 1mL/L、半胱氨酸氨酸盐0.5g/L。
下述实施例中涉及的检测方法如下：
活菌数的检测方法：采用国标《GB 4789.35-2016食品安全国家标准食品微生物学检测乳酸菌检测》。
下述实施例中涉及的幽门螺杆菌菌体的制备方法如下：
将幽门螺杆菌在哥伦比亚血琼脂培养基上划线后，于37℃三气培养箱中(85％N 2、10％CO 2、5％O 2)培养3天，得到单菌落；挑取单菌落接种于含5％(v/v)胎牛血清的BHI培养基中，于37℃三气培养箱中(85％N 2、10％CO 2、5％O 2)培养4天得到种子液；将种子液以2％(v/v)的接种量接种于BHI液体培养基中，于37℃三气培养箱中(85％N 2、10％CO 2、5％O 2)培养4天，得到幽门螺杆菌菌液；将幽门螺杆菌菌液在8000g条件下离心10min，过滤，得到幽门螺杆菌菌体；
其中，哥伦比亚血琼脂培养基：39g哥伦比亚培养基固体粉末溶于1L水中，121℃灭菌15min，待冷却到55℃～60℃后加入7.5％(v/v)的无菌脱纤维绵羊血，混匀后倒板。
下述实施例中涉及的鼠李糖乳杆菌菌体的制备方法如下：
将鼠李糖乳杆菌划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于MRS液体培养基中，37℃条件下培养18h，得到菌液；将菌液在8000g条件下离心10min，过滤，得到鼠李糖乳杆菌菌体。
下述实施例中涉及的卷曲乳杆菌菌体的制备方法如下：
将卷曲乳杆菌划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液； 将活化液按2％(v/v)的接种量接种于MRS液体培养基中，37℃条件下培养18h，得到菌液；将菌液在8000g条件下离心10min，过滤，得到卷曲乳杆菌菌体。
实施例1：卷曲乳杆菌的筛选及鉴定
1、筛选
以来源于江苏省昆山市的健康人群新鲜粪便为样本，将样本经预处理后，在30％左右甘油中保存于-80℃冰箱，取出解冻后，混匀样本，吸取0.5mL样本，将样本加到4.5mL 0.9％的生理盐水进行梯度稀释，选择合适的梯度稀释液涂布在MRS固体培养基上，于37℃培养48h，挑取典型菌落至MRS平板上划线纯化，挑取单菌落转接至MRS液体培养基进行培养增菌，得到菌株CCFM1118(菌株原始编号为G14-5M)，将菌株置于30％的甘油管中保藏。
2、鉴定
提取CCFM1118的基因组，将CCFM1118的16S rDNA进行扩增和测序(由上海生工生物工程股份有限公司完成)，经测序分析，该菌株的16S rDNA序列如SEQ ID NO.1所示，将该序列在GenBank中进行比对，结果显示菌株为卷曲乳杆菌，命名为卷曲乳杆菌(Lactobacillus crispatus)CCFM1118。
实施例2：卷曲乳杆菌的培养
将卷曲乳杆菌CCFM1118接入MRS固体培养基中于37℃培养48h后，观察其菌落，并在显微镜下对其菌体进行观察，发现其菌落乳白色半圆形凸起，表面光滑、湿润，边缘整齐。
将卷曲乳杆菌CCFM1118接入MRS液体培养基中于37℃培养48h，培养过程中，间隔一段时间，通过pH计测量培养液的pH，发现卷曲乳杆菌CCFM1118在培养过程中能够产酸。
将卷曲乳杆菌CCFM1118接入MRS液体培养基中分别于10～50℃下培养48h，培养过程中，间隔一段时间，通过酶标仪测量培养液的OD 600，发现卷曲乳杆菌CCFM1118在30～37℃生长最佳，培养18～24h达到生长稳定期。
实施例3：卷曲乳杆菌对幽门螺杆菌的抑制作用
以MRS液体培养基为阴性对照，将卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于MRS液体培养基中，37℃条件下培养18h，得到菌液；将菌液在8000g条件下离心10min后，采用0.22μm无菌滤膜进行过滤，得到上清液；用牛津杯法测定上清液中，卷曲乳杆菌CCFM1118对幽门螺杆菌的抑菌圈大小，以表示抑制幽门螺杆菌生长的效果，测定结果见表1(牛津杯法具体可参见文献：张婷婷，翟齐啸，金星等.具有拮抗空肠弯曲杆菌能力鸡源乳酸菌的筛选 及特性.微生物学通报,2017,(44):118-125)。
由表1可知，MRS液体培养基对幽门螺杆菌无抑菌圈，而卷曲乳杆菌CCFM1118上清液对幽门螺杆菌的抑菌圈大小可达13.14mm，表明卷曲乳杆菌CCFM1118具有抑制幽门螺杆菌生长的作用。
表1卷曲乳杆菌CCFM1118对幽门螺杆菌的抑菌圈大小
组别 pH 抑菌圈大小(mm)
阴性对照 6.2 0
CCFM1118 3.81 13.14±1.05
实施例4：卷曲乳杆菌对幽门螺杆菌粘附力的影响
具体步骤如下：
(1)重悬液的制备
将幽门螺杆菌菌体用F12培养基重悬至浓度为1×10 7CFU/mL，得到幽门螺杆菌重悬液；将鼠李糖乳杆菌L.GG菌体用F12培养基重悬至浓度为1×10 7CFU/mL，得到鼠李糖乳杆菌L.GG重悬液；将卷曲乳杆菌CCFM1118菌体用F12培养基重悬至浓度为1×10 7CFU/mL，得到卷曲乳杆菌CCFM1118重悬液。
(2)幽门螺杆菌感染的AGS细胞的制备
将AGS细胞用含5％(v/v)胎牛血清的F12培养基重悬后添加至96孔板中(2×10 4个/孔)，于37℃、5％CO 2的条件下进行培养12～16h，待AGS细胞处于贴壁状态后，用PBS洗涤AGS细胞3次，去除死细胞；将幽门螺杆菌重悬液添加至洗涤后的AGS细胞中，于37℃、5％CO 2的培养箱中培养2h后，用PBS液洗涤3次，除去未吸附的幽门螺杆菌，得到幽门螺杆菌感染的AGS细胞；
(3)以不经鼠李糖乳杆菌L.GG和卷曲乳杆菌CCFM1118处理且未感染幽门螺杆菌的AGS细胞为空白组；
以不经鼠李糖乳杆菌L.GG和卷曲乳杆菌CCFM1118处理的幽门螺杆菌感染AGS细胞为模型组(Hp组)；
以经鼠李糖乳杆菌L.GG处理的幽门螺杆菌感染AGS细胞和经卷曲乳杆菌CCFM1118处理的幽门螺杆菌感染AGS细胞为实验组，分别命名为Hp+LGG组和Hp+CCFM1118组；
在幽门螺杆菌感染AGS细胞中分别加入0.2mL鼠李糖乳杆菌L.GG重悬液或卷曲乳杆菌CCFM1118重悬液，于37℃、5％CO 2的培养箱中培养2h，得到经鼠李糖乳杆菌L.GG处理的幽门螺杆菌感染AGS细胞和经卷曲乳杆菌CCFM1118处理的幽门螺杆菌感染AGS细胞；将经鼠李糖乳杆菌L.GG处理的幽门螺杆菌感染AGS细胞和经卷曲乳杆菌CCFM1118处理 的幽门螺杆菌感染AGS细胞分别用PBS液洗涤5次后，在经鼠李糖乳杆菌L.GG处理的幽门螺杆菌感染AGS细胞和经卷曲乳杆菌CCFM1118处理的幽门螺杆菌感染AGS细胞中分别加入200μL尿素酶试剂(9g/L NaCl、14μg/mL苯酚红、20mM尿素，pH 6.8)，于37℃、5％CO 2的培养箱中培养2h，得到培养液；
通过酶标仪测定不同组的培养液的在波长550nm处的吸光度，以模型组吸光度减去空白组吸光度测得的粘附率为100％，其余组吸光度减去空白组吸光度后所得差值与模型组吸光度减去空白组吸光度后所得差值相比得到相对粘附率，测定结果见图1。
由图1可知，经卷曲乳杆菌CCFM1118处理后，幽门螺杆菌对AGS细胞的粘附率显著下降，从模型组(Hp组)的100％下降到约70％左右，而鼠李糖乳杆菌L.GG并没有明显的降低幽门螺杆菌对AGS细胞粘附率的作用，幽门螺杆菌的粘附率几乎没有变化。此结果表明，卷曲乳杆菌CCFM1118可有效降低幽门螺杆菌对AGS细胞的粘附力。
实施例5：卷曲乳杆菌对幽门螺杆菌阳性患者体内幽门螺杆菌定殖量和清除率的影响
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液在8000g条件下离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
招募30名幽门螺杆菌阳性感染者(招募人群分布情况见表2，两组人群基线情况差异无统计学意义)，将30名幽门螺杆菌阳性感染者随机分为2组，其中，安慰剂组(Placebo)13人，卷曲乳杆菌CCFM1118组(CCFM1118)17人。
安慰剂组(Placebo)每天服用安慰剂两次，卷曲乳杆菌CCFM1118组每天服用两次菌粉，整个实验周期为1个月(安慰剂和卷曲乳杆菌菌粉除成分不同外，产品的外观和包装均相同，无明显差别)。
分别于实验开始前和结束后通过14C呼气试剂袋和检测仪测定安慰剂组和卷曲乳杆菌CCFM1118组幽门螺杆菌阳性感染者的14C呼气值，评估患者体内幽门螺杆菌定殖量和清除率，测定结果见图2和表3；
其中，幽门螺杆菌定殖量的评判标准为：实验结束后幽门螺杆菌阳性感染者的14C呼气值较实验开始前幽门螺杆菌阳性感染者的14C呼气值的下降量；
幽门螺杆菌清除率的评判标准为：临床14C呼气值的临界值为100，即14C呼气值大于等于100为幽门螺杆菌阳性，14C呼气值低于100为幽门螺杆菌阴性，以实验结束后幽门螺杆菌阳性感染者是否转变为阴性评判幽门螺杆菌阳性感染者的清除率是否升高。
由图2可知，实验结束后，安慰剂组(Placebo)幽门螺杆菌阳性感染者的14C呼气值与实验开始前相比几乎没有变化，而卷曲乳杆菌CCFM1118组(CCFM1118)幽门螺杆菌阳性感染者的14C呼气值与实验开始前相比降低了100左右，具有显著性差异。此结果表明，卷曲乳杆菌CCFM1118可显著降低幽门螺杆菌感染患者体内幽门螺杆菌定殖量。
由表3可知，实验结束后，安慰剂组(Placebo)13个人中有2个人变为幽门螺杆菌阴性，阴性率为15.38％，卷曲乳杆菌CCFM1118组17个人中有12个人变为幽门螺杆菌阴性，阴性率高达70.59％，显著高于安慰剂组。此结果表明，卷曲乳杆菌CCFM1118可显著降低幽门螺杆菌感染患者幽门螺杆菌感染程度。
表2幽门螺杆菌阳性感染者招募人群分布情况
组别 人数(N) 年龄 男/女 饮酒/不饮酒 吸烟/不吸烟
Placebo 13 48.15±3.70 2/11 1/12 0/13
CCFM1118 17 46.53±2.79 6/11 4/13 3/14
表3不同组别幽门螺杆菌阳性患者的感染程度
组别 人数(N) 阳性n 阴性n 阴性率(％)
Placebo 13 11 2 15.38
CCFM1118 17 5 12 70.59*
注：*表示与安慰剂组相比差异显著(p<0.05)。
实施例6：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备菌粉，菌粉的具体制备过程如下：
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、 0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
准确称取2g卷曲乳杆菌CCFM1118菌粉溶解于10mL无菌生理盐水中，得到原始菌悬液；取0.5mL原始菌悬液加入4.5mL无菌生理盐水中，混匀，此时原始菌悬液稀释10倍，记为“n＝10”，从稀释后的菌悬液中取0.5mL加入4.5mL无菌生理盐水中，此时原始菌悬液稀释100倍，记为“n＝10 2”，以此类推将原始菌悬液稀释至1.0×10 8倍；取0.1mL稀释倍数为1.0×10 6(n＝10 6)、1.0×107(n＝10 7)和1.0×10 8(n＝10 8)的菌悬液，分别用MRS固体培养基倒平板，厌氧箱中37℃培养2d～3d，进行活菌计数，每周测定一次，持续一个月，测定卷曲乳杆菌CCFM1118菌粉的储存稳定性，测定结果见图3。
由图3可知，卷曲乳杆菌CCFM1118菌粉的初始活菌数高于10 10CFU/袋，符合产品规格；储存一个月的过程中，卷曲乳杆菌CCFM1118菌粉的活菌数与初始相比没有明显的下降，活菌数一直高于10 10CFU/袋，表明卷曲乳杆菌CCFM1118菌粉在一个月的短期储存过程中性能比较稳定。
实施例7：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备胶囊制品，胶囊制品的具体制备过程如下
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；菌悬液添加至浓度为30g/L的海藻酸钠溶液中至浓度为2×10 9CFU/mL后，充分搅拌，使得卷曲乳杆菌CCFM1118的细胞均匀地分散于海藻酸钠溶液中，得到混合液；将混合液挤压到浓度为20g/L的氯化钙溶液中形成胶粒；待形成的胶粒静止固化30min后，过滤收集胶粒；将收集得到的胶粒进行冷冻干燥48h，得到粉剂；将粉剂装入到药用胶囊中，得到胶囊制品；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基。
实施例8：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备片剂，片剂的具体制备过程如下：
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得 到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
称取卷曲乳杆菌CCFM1118菌粉25.7重量份、淀粉55.0重量份、纤维素衍生物4.5重量份、羧甲基淀粉钠12.0重量份、滑石粉0.8重量份、蔗糖1.0重量份与水1.0重量份，得到原材料；将原材料混合，得到湿颗粒；将湿颗粒用中南制药机械厂的压片机进行压片后使用青州市益康中药机械有限公司的小型药物干燥机进行干燥，得到片剂。
实施例9：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备发酵乳，发酵乳的具体制备过程如下：
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
将卷曲乳杆菌CCFM1118菌粉与商业干粉发酵剂保加利亚乳杆菌和商业干粉发酵剂嗜热链球菌按照质量比1:1:1的比例混合，得到发酵剂；将糖添加至鲜奶中至浓度为50g/L，得到混合液；将混合液在65℃、20MPa的条件下进行均质后在95℃下保温杀菌5min，得到发酵原料；将发酵原料降温至35℃后以0.03％(v/v)的接种量将发酵剂接种至发酵原料中，于35℃下保温发酵16h，得到发酵乳；将发酵乳于42℃下放置4h进行凝乳后，在4℃下冷藏24h进行后熟，得到发酵乳成品。
实施例10：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备豆奶，豆奶的具体制备过程如下：
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
将大豆在温度80℃下浸泡2h后去除大豆皮，得到去皮大豆；将去皮大豆沥去浸泡水后加沸水磨浆，得到豆浆；将豆浆在高于80℃的温度条件下保温12min，得到熟豆浆；将熟豆浆用150目筛网过滤后离心分离，得到粗豆奶；将粗豆奶加热到温度140～150℃后迅速导入真空冷却室进行抽真空，使得粗豆奶中的异味物质随着水蒸汽迅速排出，得到熟豆奶；将熟豆奶降温至约37℃后在熟豆奶中添加卷曲乳杆菌CCFM1118菌粉至浓度为不低于1×10 6CFU/mL，得到豆奶(豆奶需在4℃下冷藏保存)。
实施例11：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备果蔬饮料，果蔬饮料的具体制备过程如下：
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
将新鲜水果和蔬菜洗净后榨汁，得到果蔬汁；将果蔬汁在温度140℃下高温热杀菌2秒，得到杀菌后的果蔬汁；将杀菌后的果蔬汁降温至约37℃后在杀菌后的果蔬汁中添加卷曲乳杆菌CCFM1118菌粉至浓度为不低于1×10 6CFU/mL，得到果蔬饮料(果蔬饮料需在4℃下冷藏保存)。
实施例12：卷曲乳杆菌的应用
卷曲乳杆菌CCFM1118可用于制备乳饮品，乳饮品的具体制备过程如下：
卷曲乳杆菌CCFM1118划线于MRS固体培养基上，37℃条件下培养48h，得到单菌落；挑取单菌落接种于MRS液体培养基中，37℃条件下培养18h进行活化，连续活化两代，得到活化液；将活化液按2％(v/v)的接种量接种于培养基中，37℃条件下培养18h，得到菌液；将菌液经8000g离心10min，得到菌泥；将菌泥用生理盐水清洗3次后用保护剂重悬至浓度为1×10 10CFU/mL，得到菌悬液；将菌悬液在温度37℃下预培养60min后冻干，得到卷曲乳杆菌CCFM1118菌粉；
其中，培养基的制备方法为：使用以培养基总重量计87.7％的水将10％酶水解脱脂乳、0.5％葡萄糖、1.5％胰蛋白胨与0.3％酵母浸膏溶解，然后调整其pH为6.8，得到培养基；
保护剂的成分包含：130g/L脱脂奶粉。
将脱脂奶在95℃热杀菌20min后冷却至4℃，得到原料；在原料中添加卷曲乳杆菌CCFM1118菌粉至浓度为不低于1×10 6CFU/mL，得到乳饮品(乳饮品需在4℃下冷藏保存)。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (20)

  1. 一株卷曲乳杆菌(Lactobacillus crispatus)，其特征在于，所述卷曲乳杆菌保藏于广东省微生物菌种保藏中心，保藏编号为GDMCC No.61012，保藏日期为2020年05月06日。
  2. 一种幽门螺杆菌抑制剂，其特征在于，所述幽门螺杆菌抑制剂含有卷曲乳杆菌，所述幽门螺杆菌为幽门螺杆菌(Helicobacter pylori)SS1。
  3. 如权利要求2所述的幽门螺杆菌抑制剂，其特征在于，所述抑制剂中，所述卷曲乳杆菌的活菌数为不低于5×10 9CFU/mL或5×10 9CFU/g。
  4. 一种产品，其特征在于，所述产品含有权利要求1所述的卷曲乳杆菌。
  5. 如权利要求4所述的产品，其特征在于，所述产品中，所述卷曲乳杆菌的活菌数为不低于5×10 9CFU/mL或5×10 9CFU/g。
  6. 如权利要求5所述的产品，其特征在于，所述产品为食品或药品。
  7. 如权利要求6所述的产品，其特征在于，所述药品含有卷曲乳杆菌、药物载体和/或药用辅料。
  8. 如权利要求7所述的产品，其特征在于，所述药品的剂型为粉剂、颗粒剂、胶囊剂、片剂、丸剂或口服液。
  9. 如权利要求8所述的产品，其特征在于，所述药物载体包含微囊、微球、纳米粒和/或脂质体。
  10. 如权利要求9所述的产品，其特征在于，所述药用辅料包含赋形剂和/或附加剂。
  11. 如权利要求6所述的产品，其特征在于，所述食品为保健食品。
  12. 如权利要求6所述的产品，其特征在于，所述食品为使用含有卷曲乳杆菌的发酵剂生产得到的乳制品、豆制品或果蔬制品。
  13. 如权利要求6所述的产品，其特征在于，所述食品为含有卷曲乳杆菌的饮料或零食。
  14. 如权利要求12所述的产品，其特征在于，所述发酵剂的制备方法为将卷曲乳杆菌按照占培养基总质量2～4％的接种量接种到培养基中，于37℃下培养18h，得到培养液；将培养液离心，得到菌体；将菌体用生理盐水清洗3次后用冻干保护剂重悬，得到重悬液；将重悬液采用真空冷冻法进行冻干，得到发酵剂。
  15. 如权利要求14所述的产品，其特征在于，所述冻干保护剂和菌体的质量比为2:1。
  16. 权利要求1所述的卷曲乳杆菌在制备预防和/或治疗幽门螺杆菌SS1感染的产品中的应用。
  17. 如权利要求16所述的应用，其特征在于，所述产品中卷曲乳杆菌的活菌数为不低于5×10 9CFU/mL或5×10 9CFU/g。
  18. 如权利要求17所述的应用，其特征在于，所述产品为食品或药品。
  19. 如权利要求18所述的应用，其特征在于，所述药品含有卷曲乳杆菌、药物载体和/或药用辅料。
  20. 如权利要求19所述的应用，其特征在于，所述食品为使用含有卷曲乳杆菌的发酵剂生产得到的乳制品、豆制品或果蔬制品。
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