CN113046274B - Lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof - Google Patents

Abstract

The invention discloses lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof, and belongs to the technical field of microorganisms. The invention provides lactobacillus reuteri CCFM1175, a composition, fermented food, application and a preparation method of a microbial inoculum thereof. The lactobacillus reuteri CCFM1175 can obviously improve the mental state of a mouse after the gavage of capsaicin, improve the activity of glutathione peroxidase and catalase in the liver of the mouse after the gavage of capsaicin and the content of glutathione, reduce the content of malondialdehyde, reduce the levels of P substances and calcitonin gene-related peptide in the serum of the mouse after the gavage of capsaicin, and improve the tissue damage such as the shedding of intestinal villi, the infiltration of colon inflammatory cells and the like caused by the capsaicin. The lactobacillus reuteri CCFM1175 is used for preparing a medicinal composition and fermented food for relieving the piquancy and protecting the intestines and stomach, and has very wide application prospect.

Description

Lactobacillus reuteri for relieving capsaicin-induced gastrointestinal injury and its application

technical field

The invention relates to Lactobacillus reuteri for relieving gastrointestinal injury caused by capsaicin and application thereof, and belongs to the technical field of microorganisms.

Background technique

Capsaicin, the main component of pepper, has functional activities such as analgesia, antioxidant, anti-obesity, and antibacterial, and is widely used in diet and pharmacology. However, capsaicin is highly irritating, so after eating chili in daily life, it often produces bad sensations such as burning sensation, heartburn, abdominal pain, etc. The main mechanism is that capsaicin binds to the TRPV1 receptor, inducing the transmission of pain mediators such as neuropeptides and downstream pro-inflammatory. The release of factors, thereby causing gastrointestinal damage.

Common "spicy-relieving" substances in life include vinegar, milk, etc. Among them, the acetic acid in vinegar can have an acid-base neutralization reaction with capsaicin, while the fat-soluble substances in milk encapsulate capsaicin from the mouth and enter the digestive tract, thereby reducing the problem. "Spicy" sensory stimulation. However, the above-mentioned anti-spicy mechanisms are based on the fat-soluble properties of capsaicin, which cannot alleviate the gastrointestinal damage caused by capsaicin.

In view of the various problems existing in the existing methods for relieving spicy food, new solutions to relieve spicy food and protect the stomach and intestines instead of traditional food are particularly important. Studies have found that some probiotics can interact with capsaicin receptor TRPV1, but the relationship with capsaicin-induced gastrointestinal injury is unclear. Therefore, there is also a lack of probiotic preparations or fermented products for relieving gastrointestinal damage caused by capsaicin on the market, so we are looking for probiotics with anti-spicy function to promote their matching and application in people who eat spicy food in daily life.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a strain of Lactobacillus reuteri CCFM1175, which has been deposited in the Guangdong Provincial Microorganism Culture Collection Center on March 19, 2021, and the deposit number is GDMCC No: 61572.

In one embodiment, the Lactobacillus reuteri CCFM1175 has the following properties:

(1) The morphological characteristics of its microorganisms are: the cells are slightly irregular, single or in short chains, without flagella and without spores.

(2) Culture characteristics: The colonies after 48h culture on MRS medium are generally milky white, smooth and convex, milky white, and 1-2mm in diameter.

The present invention also provides a composition containing the Lactobacillus reuteri.

In one embodiment, in the composition, the content of Lactobacillus reuteri is ≥1×10 ⁵ CFU/g or 1×10 ⁵ CFU/mL.

In one embodiment, the composition is a starter, and the starter is a powder prepared by using the bacterial liquid containing the Lactobacillus reuteri, containing more than 10 ¹¹ CFU/g of live Reuteri Lactobacillus.

In one embodiment, the powder is obtained by preparing the bacterial liquid containing the active Lactobacillus reuteri through a conventional freeze-drying process or other processes.

In one embodiment, the components of the freeze-drying protection agent are 80-120 g/L skim milk powder, 80-140 g/L trehalose, 140-180 g/L sucrose and water.

In one embodiment, the starter is obtained by the following preparation steps:

(1) Preparation of culture 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 2.6 g/L, MgSO ₄ ·7H ₂ O 0.1 g/L, MnSO ₄ 0.05 g/L, Tween 80 1 mL/L, cysteine salt 0.5 g/L, pH 6.8.

(2) Preparation of protective agent: use water and protective agent raw materials to prepare a protective agent containing 130g/L skimmed milk powder, 20g/L sucrose, 20g/L trehalose;

(3) Inoculate Lactobacillus reuteri CCFM1175 into the medium described in step (1), culture at 37°C for 18 hours, collect the cells by centrifugation, wash the cells with pH=7.2 phosphate buffer for 2 to 4 times, and use The protective agent described in step (2) is resuspended to a concentration of 10 ¹⁰ CFU/mL, and freeze-dried to obtain the starter.

In one embodiment, the components of the lyoprotectant include skim milk powder, trehalose, sucrose and water.

In one embodiment, the added amount of the freeze-drying protective agent in the resuspension is 2 to 4 times the total weight of the bacterial puree.

The second object of the present invention is to provide the application of the Lactobacillus reuteri in the preparation of relieving capsaicin-induced gastrointestinal injury.

In one embodiment, the application includes at least one of the following functions:

(1) Improve the mental state of mammals;

(2) Improve mammalian liver glutathione peroxidase activity, catalase activity and glutathione content, and reduce malondialdehyde content;

(3) Reduce the level of substance P and calcitonin gene-related peptide in mammalian serum;

(4) Improve mammalian emptiness, ileal villus shedding, crypt hyperplasia, colon inflammatory cell infiltration and other injuries.

In one embodiment, the product contains live Lactobacillus reuteri CCFM1175 bacteria.

In one embodiment, in the product, the viable count of Lactobacillus reuteri CCFM1175 is not less than 1×10 ⁸ CFU/mL.

In one embodiment, the product is a medicine containing Lactobacillus reuteri, a pharmaceutical carrier and/or a pharmaceutical excipient.

In one embodiment, the drug carrier comprises microcapsules, microspheres, nanoparticles and liposomes.

In one embodiment, the pharmaceutical excipients include excipients and additives.

In one embodiment, the pharmaceutical excipients comprise anti-adhesives, penetration enhancers, buffers, plasticizers, surfactants, antifoaming agents, thickeners, inclusion agents, absorbents, humectants, solvents , propellant, solubilizer, cosolvent, emulsifier, colorant, pH adjuster, binder, disintegrant, filler, lubricant, wetting agent, integration agent, osmotic pressure regulator, stabilizer, auxiliary Flow agents, flavoring agents, preservatives, foaming agents, suspending agents, coating materials, fragrances, diluents, flocculants and deflocculants, filter aids and release retarders.

In one embodiment, the additive comprises microcrystalline cellulose, hydroxypropyl methylcellulose, and refined lecithin.

In one embodiment, the dosage form of the medicine comprises granules, capsules, tablets, pills or oral liquids.

In one embodiment, the product comprises food, medicine or health food.

In one embodiment, the food comprises dairy products, soy products or fruit and vegetable products produced by using a starter containing Lactobacillus reuteri.

Beneficial effects: Lactobacillus reuteri CCFM1175 provided by the present invention can significantly improve the mental state of mice after gavage with capsaicin; increase glutathione peroxidase and catalase in the liver of mice after gavage with capsaicin Vitality and glutathione content, reduce malondialdehyde content; can reduce the level of substance P and calcitonin gene-related peptide in the serum of mice after capsaicin gavage; can improve capsaicin-induced small intestinal villus shedding, colon inflammatory cells Infiltration and other tissue damage. It can be used for preparing pharmaceutical compositions for relieving spicy food and protecting stomach and intestines, fermented food or fermented beverages, and has a very wide application prospect.

biological material preservation

Lactobacillus reuteri CCFM1175, classified as Lactobacillus reuteri, has been deposited in the Guangdong Provincial Microbial Culture Collection Center on March 19, 2021, and the deposit number is GDMCC No: 61572.

Description of drawings

Figure 1 shows the mental state of mice in different groups after gavage.

Figure 2 shows the glutathione peroxidase activity in the livers of different groups of mice.

Figure 3 is the catalase activity in the liver of different groups of mice.

Figure 4 is the glutathione content in the livers of different groups of mice.

Figure 5 shows the content of malondialdehyde in the livers of different groups of mice.

Figure 6 is the content of substance P in the serum of different groups of mice.

Figure 7 is the content of calcitonin gene-related peptide in the serum of different groups of mice.

Figure 8 is the jejunum tissue morphology (HE staining) of different groups of mice.

Figure 9 is the ileal tissue morphology (HE staining) of different groups of mice.

Figure 10 is the colon tissue morphology (HE staining) of different groups of mice.

Detailed ways

The experimental methods described in the following examples are conventional methods unless otherwise specified; the reagents and biological materials can be obtained from commercial sources unless otherwise specified.

The media involved in the following examples are as follows:

MRS solid medium (g/L): 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, pH=6.8.

MRS liquid medium (g/L): 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, pH=6.8 .

Example 1: Screening and identification of Lactobacillus reuteri

1. Filter

Taking the feces of the population from Xiayi, Henan as the sample, the sample was pretreated and stored in a -80°C refrigerator in 30% glycerol. After taking out and thawing, the sample was mixed and 0.5mL of the sample was added to 4.5mL of 0.9% normal saline. Carry out gradient dilution, select a suitable gradient dilution and spread it on MRS solid medium, cultivate at 37°C for 48 hours, pick typical colonies to MRS plate for streak purification, pick a single colony and transfer it to liquid MRS liquid medium to increase. The strain was stored in 30% glycerol to obtain strain CCFM1175.

2. Identification

The whole genome DNA of strain CCFM1175 was extracted for 16S rDNA amplification, and the amplified DNA fragments were collected for sequencing. The sequence was subjected to nucleotide sequence alignment and phylogenetic tree analysis in NCBI. The results showed that the strain was Roy's milk. Bacillus, named Lactobacillus reuteri CCFM1175.

Example 2: Cultivation of Lactobacillus reuteri

Lactobacillus reuteri was inserted into MRS solid medium and cultivated at 37°C for 48 hours, and the colonies were observed and the cells were observed under a microscope. It was found that the colonies were milky white, irregular, round convex Raised, smooth, slightly irregularly shaped, rounded-ended Campylobacter, usually singly, in pairs, and in small clusters.

Lactobacillus reuteri was inserted into MRS liquid medium for 18 hours at 37°C, then transferred to fresh MRS liquid medium, cultured under the same conditions for 18 hours, centrifuged at 6000 rpm for 8 minutes, and washed with 0.9% saline. After the bacterial cells were centrifuged again at 6000 rpm for 5 min, the bacterial cells were obtained, resuspended with 30% sucrose solution to a bacterial concentration of 10 ¹¹ CFU/mL, and frozen at 80° C. for use.

Example 3: The effect of Lactobacillus reuteri on the mental state of mice with gastrointestinal injury induced by capsaicin

Thirty SPF 6-week-old male C57BL/6 mice were housed in an animal room with constant temperature and humidity, strictly following the 12h day and 12h night cycle standards, and were fed with commercial feeds with standard formula and free access to water. After 7 days of adaptive feeding, they were randomly divided into 3 groups with 10 animals in each group.

Days 8-21 were the 14-day gavage intervention period, the dose of each gavage was 0.2 mL per animal, and the gavage time was the same every day. Among them, the control group and capsaicin group were intragastrically administered with normal saline, the CCFM1175 group was intragastrically administered with Lactobacillus reuteri CCFM1175 (10 ⁹ CFU/piece), the FHNXY12L7 group was intragastrically administered with Lactobacillus reuteri FHNXY12L7 (10 ⁹ CFU/piece), and the DSM17938 group was intragastrically administered Lactobacillus reuteri DSM17938 (10 ⁹ CFU/piece) was administered orally, of which FHNXY12L7 was another strain of Lactobacillus reuteri screened in the same batch as CCFM1175. DSM17938 is a widely used commercialized Lactobacillus reuteri, which has been disclosed in the patent application document with the publication number "CN104244736A" and the invention title "Lactobacillus reuteri DSM17938 for enteric nervous system development".

Capsaicin modeling was performed during the last 7 days of the intervention period, days 15-21. Two hours after gavage of normal saline/bacteria suspension, capsaicin group, CCFM1175 group, FHNXY12L7 group and DSM17938 group were gavaged with 60 mg/kg·bw capsaicin solution (solvent: 3% ethanol + 10% Tween 80 + 87% Physiological saline, v/v), and the control group were given the solvent of capsaicin solution by gavage.

During the gavage, the mental state of the mice after gavage was recorded, as shown in Figure 1. Through the observation of the mental state of the mice, it was found that, compared with the mice in the control group, the mice in the capsaicin group had the phenomenon of digging holes and burying their heads after gavage with capsaicin. Some mice died, which may be related to the sensory stimulation of capsaicin to the oral cavity. The mice in the FHNXY12L7 group and DSM17938 group were lying prone and short of breath after gavage, but the mice in the CCFM1175 group did not appear in the above state during the gavage process. It is speculated that this strain may alleviate the strong irritation of capsaicin to the digestive tract. , and the alleviation effect was better than that of Lactobacillus reuteri FHNXY12L7 and DSM17938.

Example 4: Effect of Lactobacillus reuteri on oxidative stress in the liver of mice with gastrointestinal injury induced by capsaicin

There is a defense mechanism against oxidative stress damage in the organism. When the body is stimulated, it will regulate the expression of downstream antioxidant enzymes, such as glutathione peroxidase (GSH-Px), catalase (CAT), etc., and then Inhibits inflammatory and apoptotic responses, and plays a role in protecting cells. Glutathione (GSH) is the most important non-enzymatic antioxidant in the body, and the reduction of this substance can lead to damage to mitochondrial function, which further leads to the excessive increase of reactive oxygen species, thereby causing oxidative damage. MDA is considered to be an important product and indicator of lipid peroxidation in the body, and the change of malondialdehyde (MDA) content reflects the degree of oxidative damage in the body.

The method for establishing the animal model is the same as that in Example 3. After the mice were fasted for 12 hours after the gavage, the mice were anesthetized and the eyeballs were quickly removed to collect blood, and then sacrificed by cervical dislocation. The mice were dissected after being sacrificed, and a small incision was made with scissors on the left side of the midline of the abdomen, forward to the intersternal process, and then transverse incisions were made along the posterior border of the ribs to both sides to expose the abdominal cavity. Observe the normal position of the organs in the abdominal cavity, remove the liver, add 9 times the weight of the tissue block in pre-cooled normal saline and grind it to make the tissue homogenate, centrifuge at 6000rpm for 15 minutes at 4°C, and collect the supernatant as the tissue homogenate. Nanjing Jiancheng kit was used to determine the contents of GSH-Px, CAT, GSH and MDA in liver homogenate of mice in each group.

The detection results of GSH-Px, CAT, GSH and MDA in liver homogenate of mice in each group are shown in Figure 2-Figure 5.

As shown in Figure 2, compared with the control group, the liver GSH-Px activity of the mice in the capsaicin group was significantly decreased by 22.5%, while the Lactobacillus reuteri intervention group of the mice in the CCFM1175, FHNXY12L7, and DSM17938 groups decreased by 5.2% and 5.2%, respectively. 19.8%, 17.3%. It showed that the gavage of capsaicin led to the decrease of the activity of the antioxidant enzyme GSH-Px in the liver of mice. As shown in Figure 3, the liver CAT activity of mice in each group also showed similar results. The CAT activity of mice in capsaicin group decreased by 32.5% compared with the control group. Significant difference, the CAT enzyme activity of mice in FHXY12L7 group and DSM17938 group decreased by 21.4% and 24.9%, respectively, compared with the control group.

Comparing the content of glutathione in the liver of mice (Figure 4), the content of glutathione in the liver of the capsaicin group, CCFM1175 group, FHNXY12L7 group and DSM17938 group was lower than that of the control group (8.45±1.52μmol/mg protein) respectively. 64.0%, 14.8%, 50.2%, 33.2%. The content of MDA, a marker of oxidative damage, in each treatment group was as follows: control group=0.44±0.07nmol/mg protein, capsaicin group=0.67±0.10nmol/mg protein, CCFM1175 group=0.47±0.10nmol/mg protein, FHNXY12L7 group=0.79±0.07nmol/mg protein, DSM17938 group=0.51±0.06nmol/mg protein. Among them, there was no significant difference in liver MDA content between mice and the control group after intragastric administration of Lactobacillus reuteri CCFM1175 and Lactobacillus reuteri DSM17938, while the MDA content of mice in capsaicin group and Lactobacillus reuteri FHNXY12L7 group increased significantly ( Figure 5).

The above results show that the gavage of Lactobacillus reuteri CCFM1175 can effectively alleviate the oxidative damage of the liver caused by capsaicin, which is manifested as restoring the activities of GSH-PX and CAT and the level of GSH, effectively reducing the content of MDA in the tissue, and relieving the oxidative damage of the liver. The effect is significantly higher than that of Lactobacillus reuteri FHNXY12L7 and Lactobacillus reuteri DSM17938.

Example 5: Effect of Lactobacillus reuteri on serum neuropeptides in mice with gastrointestinal injury induced by capsaicin

The capsaicin receptor TRPV1 in the gastrointestinal tract can mediate the crosstalk between the nervous system and the immune system by regulating the release of neuropeptides, in which two neuropeptides, substance P (SP) and calcitonin gene-related peptide (CGRP), are involved Transmission of nociception, which plays an important role in pain and inflammatory responses.

The method for establishing the animal model is the same as that in Example 3, except that the mice after gavage were fasted for 12 hours, the mice were anesthetized, the eyeballs were quickly removed for blood, and the mice were killed by cervical dislocation. The blood samples of the mice after sacrifice were collected, and the blood samples were left standing at room temperature for 3 h, centrifuged at 4000 rpm for 15 min, and the upper serum was carefully collected.

As shown in Figures 6 and 7, the levels of neuropeptide SP and CGRP in the serum of mice in the capsaicin group increased by 35.8% and 47.4%, respectively, compared with the control group, indicating that the mice stimulated by capsaicin can promote the release of neuropeptides, thereby increasing the Pain transmission. After gavage with Lactobacillus reuteri CCFM1175, compared with the capsaicin group, the levels of SP and CGRP in the serum decreased, and only increased by 9.7% and 5.2% compared with the control group, indicating that the gavage of Lactobacillus reuteri CCFM1175 Can relieve visceral hyperalgesia caused by capsaicin. Compared with the control group, the serum SP levels of the mice in the FHNXY12L7 group and DSM17938 group increased by 37.4% and 22.2%, respectively, and the CGRP levels were increased by 38.4% and 23.9%, respectively, compared with the control group. Visceral hyperalgesia.

Example 6: Effect of Lactobacillus reuteri on the morphology of gastrointestinal tissue in mice with gastrointestinal injury induced by capsaicin

The method for establishing the animal model is the same as that in Example 3, except that the mice after gavage were fasted for 12 hours, the mice were anesthetized, the eyeballs were quickly removed for blood, and the mice were killed by cervical dislocation. The mice were dissected after being sacrificed, and a small incision was made with scissors on the left side of the midline of the abdomen, forward to the intersternal process, and then transverse incisions were made along the posterior border of the ribs to both sides to expose the abdominal cavity. The normal position of the intra-abdominal organs was observed, and the jejunum, ileum and colon were excised, rinsed slightly with normal saline, and then placed in 4% paraformaldehyde fixative for fixation. After 48 hours of fixation, paraffin embedding and sectioning were performed, and hematoxylin-eosin staining (HE) was used to observe the morphology of jejunum, ileum and colon.

As shown in Figure 8, the jejunal villi in the control group were intact and neatly arranged. In the capsaicin group, the FHNXY12L7 group and the DSM17938 group, the villi were irregularly arranged, accompanied by local villi breakage and shedding, and crypt hyperplasia appeared, but there was no infiltration of a large number of inflammatory cells. However, the structure and morphology of jejunal villi in Lactobacillus reuteri CCFM1175 group recovered to a certain extent.

As shown in Figure 9, the ileal villi in the capsaicin group were irregularly arranged, and a large number of villi were damaged and shed, and crypt hyperplasia occurred. The structure of ileal villi in CCFM1175 group was complete, similar to the control group.

As shown in Figure 10, the colon structure of the control mice was intact, the mucosa and villi were neatly arranged, with a healthy crypt structure, rich in goblet cells, and there was no inflammatory cell infiltration or mucosal damage. Mice in the capsaicin group and FHNXY12L7 group had a small amount of inflammatory cell infiltration, and the goblet cells in the sister intestinal tissue of the mice in the DSM17938 group were greatly reduced, while the morphology of the colon tissue cells in the CCFM1175 group was similar to the control group, rich in goblet cells, and not in the control group. Inflammatory cell infiltration and mucosal damage occurred.

Combining the morphological results of the jejunum, ileum and colon of mice in different treatment groups, we found that ingestion of 60 mg/kg/day capsaicin would cause the villi in the jejunum and ileum of mice to fall off, crypt hyperplasia, and inflammatory cell infiltration in the colon. and goblet cells decreased, which caused gastrointestinal injury in mice to a certain extent. Gavage of Lactobacillus reuteri CCFM1175 can significantly improve this injury, and the improvement degree is significantly higher than that of Lactobacillus reuteri FHNXY12L7 and Lactobacillus reuteri DSM17938.

Example 7: Lactobacillus reuteri CCFM1175 is used to prepare ready-to-eat lactic acid bacteria powder

Preparation of culture 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 2.6 g/L, MgSO ₄ ·7H ₂ O 0.1 g/L, MnSO ₄ 0.05 g/L, Tween 801 mL/L, cysteine salt 0.5 g/L, pH=6.8.

Preparation of protective agent: prepare a protective agent solution containing 130 g/L skimmed milk powder, 20 g/L sucrose, and 20 g/L trehalose.

The specific preparation process of bacterial powder is as follows:

Lactobacillus reuteri CCFM1175 was inoculated into the medium at a 2% inoculum amount (by volume), then cultured for 18 hours at a temperature of 37° C., washed with pH=7.2 phosphate buffer for 2 to 4 times, Resuspend with protective agent to reach a concentration of 10 ¹⁰ CFU/mL, and freeze-dry to obtain the instant lactic acid bacteria powder. The powder can also be used as a leavening agent.

Optionally, in the preparation process of the bacterial powder, it can be mixed with lactic acid bacteria of other species and genus to prepare a mixed bacterial liquid, and then freeze-dried.

Example 8: Lactobacillus reuteri CCFM1175 used to prepare fermented milk

The specific preparation process of fermented milk is as follows:

The milk or reconstituted milk was heat sterilized at 95°C for 20min, then cooled to 37°C, and then Lactobacillus reuteri CCFM1175 or the starter containing Lactobacillus reuteri CCFM1175 prepared in Example 7 was added to make the cell concentration reach 10 ⁷ CFU/mL or more, and an appropriate amount of commercially available starter (containing Streptococcus thermophilus, Lactobacillus bulgaricus) was added, so that the total viable count after inoculation reached 10 ⁴ -10 ⁵ CFU/mL, among which, the commercially available starter was The number ratio of Streptococcus thermophilus and Lactobacillus bulgaricus was 1:(1～2). The inoculated milk or reconstituted milk was fermented at 37° C. for 24 hours, and then refrigerated at 4° C. for 12 hours to obtain fermented milk containing Lactobacillus reuteri live bacteria.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims (10)

1. Lactobacillus reuteri CCFM1175, which has been deposited in the Guangdong Provincial Microbial Culture Collection Center on March 19, 2021, and the deposit number is GDMCC No: 61572. 2. A composition comprising the Lactobacillus reuteri CCFM1175 of claim 1. 3 . The composition according to claim 2 , wherein the content of Lactobacillus reuteri in the composition is ≥1×10 ⁵ CFU/g or 1×10 ⁵ CFU/mL. 4 . 4 . The starter containing Lactobacillus reuteri CCFM1175 according to claim 1 , characterized in that it contains ≥10 ¹¹ CFU/g viable Lactobacillus reuteri CCFM1175. 5 . 5. The starter according to claim 4 is characterized in that, it is prepared by freeze-drying the bacterial liquid containing Lactobacillus reuteri CCFM1175. 6. A fermented product, characterized in that the fermented product is a fermented food produced by using the Lactobacillus reuteri described in claim 1 or the starter according to any one of claims 4 to 5. 7. A fermented product, characterized in that the fermented product is a fermented drink produced by using the Lactobacillus reuteri described in claim 1 or the starter according to any one of claims 4 to 5. 8. The application of the Lactobacillus reuteri CCFM1175 of claim 1 in the preparation of a medicine for preventing and/or alleviating capsaicin-induced gastrointestinal injury. 9 . The application according to claim 8 , wherein the medicine contains Lactobacillus reuteri CCFM1175, a pharmaceutical carrier and/or a pharmaceutical excipient. 10 . 10 . The dairy product, soy product or fruit and vegetable product containing the Lactobacillus reuteri CCFM1175 of claim 1 .

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