CN103734596A - Fermentation oat functional food for preventing fatty liver - Google Patents
Fermentation oat functional food for preventing fatty liver Download PDFInfo
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- CN103734596A CN103734596A CN201310628911.4A CN201310628911A CN103734596A CN 103734596 A CN103734596 A CN 103734596A CN 201310628911 A CN201310628911 A CN 201310628911A CN 103734596 A CN103734596 A CN 103734596A
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- Prior art keywords
- oat
- fermentation
- fatty liver
- functional food
- extract
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Links
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- 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
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1605—Excipients; Inactive ingredients
- A61K9/1617—Organic compounds, e.g. phospholipids, fats
- A61K9/1623—Sugars or sugar alcohols, e.g. lactose; Derivatives thereof; Homeopathic globules
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- 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
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2022—Organic macromolecular compounds
- A61K9/205—Polysaccharides, e.g. alginate, gums; Cyclodextrin
- A61K9/2059—Starch, including chemically or physically modified derivatives; Amylose; Amylopectin; Dextrin
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- 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
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4841—Filling excipients; Inactive ingredients
- A61K9/4866—Organic macromolecular compounds
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides fermentation oat functional food with function of preventing fatty liver. The functional food is prepared by taking oat as a main raw material and performing cleaning, immersing, sterilization, fermentation, extraction, concentrating, drying, blending, sterilization, granulating, tabletting and packaging. The functional food is rich in polyphenol substances and avenanthramides, can be prepared into capsules, tablets, granular, pulvis, oral liquids or beverages, and has substantial efficacy of preventing fatty liver.
Description
Technical field
The invention belongs to health food technology field, relate in particular to a kind of fermentation oat functional food that prevents fatty liver.
Background technology
Fatty liver, refers to and the pathology of fatty overheap in the liver cell causing due to a variety of causes is divided into alcoholic fatty liver and non-alcohol fatty liver according to the pathogenic factor of fatty liver.Since the eighties in 20th century, the incidence of disease of non-alcohol fatty liver (abbreviation fatty liver) is more and more higher, and morbidity crowd is rejuvenation trend gradually.Modern's high fat diet and the few moving life style of many seats are the main formative factors of fatty liver.Generally speaking, fatty liver can be recovered in time by adjustment of diet, the modes such as habits and customs, early treatment that change.If but out in the cold, tend to cause dysfunction of liver, liver fibrosis, cirrhosis etc., also can increase the ill risk of high fat of blood, diabetes, angiocardiopathy simultaneously.Although Most scholars thinks that fatty liver is to be caused by insulin resistance and oxidative stress, still unclear about the real pathogenesis of fatty liver, therefore, treatment fatty liver also lacks desirable medicine.At present, on market, common medicine mainly contains the lipid lowerers such as Statins, the special class of shellfish, nicotinic acid class, cholic acid chelating agent class, the insulin sensitizers such as thiazolidinediones, the antioxidants such as taurine, vitamin E, glutathione.Though these medicines can play certain effect, Western medicine often has potential toxicity, and action target spot is single, and result for the treatment of is unsatisfactory.In recent years, Chinese medicine and natural plants have become the research object that is widely used in prevention and treatment fatty liver, adopt modern biotechnology and foods processing technique to obtain lipotropic new product, and not only safety has no side effect, and effect is more outstanding.
Oat is the cereal crops that a kind of economic worth is very high, is rich in abundant nutritional labeling and functional component, has unique nutritive value and health care.A large amount of research both at home and abroad has obvious hypolipemic function with epidemiology survey result confirmation oat, and to propose this effect be mainly the existence due to beta glucan in oat.Research shows, beta glucan can significantly reduce TC and LDL-C in blood plasma, but do not have a significant effect for HDL and TG.In recent years, the polyphenol compound of more and more studying in prompting food has the functions such as reducing blood lipid, AFL, angiocardiopathy preventing.Through alcohol extracting and constituent analysis, show the about 0.5g/kg of the content of polyphenol in oat.U.S. Tufts University nutrient research center finds that by cell experiment means in oat, aldehydes matter has potential anti-AS ability, this research department has compared oat alcohol extract and the preventive effect of water extract to high fat of blood by zoopery, result is surprisingly found, the successful that alcohol extract suppresses liver organization fat deposition is better than water extract, and further in research announcement alcohol extract, anthracene acid amides is its main functional component.
Comprehensive situation both at home and abroad, oat is as a kind of raw-food material, often just through the simple workshop-based oatmeal or edible or directly as animal feed of being processed into.Oat food mainly comprises baby food, dilated food, beverage, breakfast food, bakery product, fast food etc., about the deep processing and utilization of oat less.In existing technology, the patent report that publication number is CN101649003A a kind of method of extracting beta glucan, starch, protein and grease from oat; The patent that publication number is CN102648761A provides a kind of extracting method of oat total polyphenols; Publication number is that the patent of CN102369289A discloses a kind of method that improves alkaloid concentration in oat; Publication number be the patent of CN102247306A and CN102198057A adopt the method for enzymolysis to prepare 2 kinds can be for the extract of moisture-keeping cosmetics.Existing report has all been ignored the further excavation of polyphenol content and function in oat.Many scholars study discovery to the functional characteristic of various fermented foods, and fermentation energy significantly improves the original function activity of a lot of food, or produce new function.As the fermented bean products oxidation resistances such as miso, natto are better than raw soybeans, day training and Chinese rice wine all have stronger antioxidation activity, and red wine has the effect of prevention cardiovascular and cerebrovascular disease, and soybean has produced stronger thrombus dissolving function after fermenting bacillus natto.Therefore, using oat as raw material, adopt fermentation means to improve its function value, exploitation can prevent the functional food of fatty liver, has good application prospect.
Summary of the invention
For the current demand to prevention fatty liver consumable products, the present invention is using oat as primary raw material, adopt solid-state fermentation technology to provide a kind of fermentation oat functional food that prevents fatty liver in conjunction with foods processing technique, it is characterized in that, by fermentation oat extract, through allotment, sterilization, granulation, compressing tablet, technology of the package, made.
In described fermentation oat extract, the content of polyphenols is no less than 0.08%, and the content of anthracene acid amides is no less than 0.02%.
The preparation of described fermentation oat extract comprises the following steps:
(1) pre-treatment of raw material
After raw material water is cleaned, add water to just submergence, soak 8h; By water elimination, after surface moisture dries, adopt high-pressure sterilizing pot boiling 15min at 115 ℃, dry in the air cold, be transferred in fermentation tank, charge weight is 20～65% of fermentation tank total measurement (volume);
(2) preparation of leavening
Rhizopus oryzae bacterial classification is inoculated in containing carrying out activation culture in the slant tube of PDA culture medium, cultivates 3 days for 25 ℃; Picking colony is inoculated in the culture dish containing PDA culture medium, cultivates 7 days for 25 ℃; With SPSS, make every milliliter and contain 10
7～10
8individual conidial suspension;
(3) preparation of extract
In fermentation tank, by volume the ratio of mass ratio 1～10% adds the Rhizopus oryzae conidial suspension after activation, and in 25 ℃ of bottom fermentations 3 days, in sweat, humidity was controlled at 65～90%, and fermentation tank throughput is controlled at 10～20L/h; Take the fermentate of 1kg, add the ethanol of 10L80%, in 45 ℃ of ultrasonic extraction 30min, to be cooled after room temperature, extract, in the centrifugal 15min of 1200 × g, obtains supernatant, and centrifugal rear residue extracts again with the same terms; Merge 2 times gained supernatant, through reduced pressure concentration, obtain concentrate, then through the freeze drying oat extract that must ferment;
Described raw material is comprised of the material of following parts by weight: 50～80 parts of oats, 5～20 parts, rye, 5～20 parts of maize pulps, 5～20 parts of millet slags, 5～20 parts, rice bran;
Ethanol used is food grade;
Vacuum condition during described reduced pressure concentration is 0.09～0.1Mpa, and temperature is 45 ℃.
The fermentation oat functional food of described prevention fatty liver is made capsule, tablet, granule, pulvis, oral liquid or beverage.
Compared with prior art, creativeness of the present invention and advantage are: adopt modern biofermentation technique to carry out bio-transformation to oat, improved the content of polyphenols and anthracene acid amides in oat alcohol extract, this technology low energy consumption and environmental protection; Compared with raw material oat, after fermentation, the effect of alcohol extract prevention fatty liver strengthens.Described functional food, take oat as main material, is rich in polyphenols and anthracene acid amides, has the effect of significant prevention fatty liver, and safety is quantity-unlimiting.
Accompanying drawing explanation
What Fig. 1 showed is each test group mouse liver coefficient
What Fig. 2 showed is each test group mouse HMG-CoA reductase activity measured value
Fig. 3 is normal group murine liver tissue pathological section figure (oil red O stain × 400)
Fig. 4 is model group murine liver tissue pathological section figure (oil red O stain × 400)
Fig. 5 is raw material oat alcohol extract processed group murine liver tissue pathological section figure (oil red O stain × 400)
Fig. 6 is fermentation oat alcohol extract processed group murine liver tissue pathological section figure (oil red O stain × 400)
the specific embodiment
Below by specific embodiment, the present invention is described in detail, is not limitation of the present invention.Every simple replacement or variation to preparation method of the present invention and product development form, all belongs to protection scope of the present invention.
The ferment preparation of oat alcohol extract of embodiment 1
Take 7.5kg raw material (being comprised of 80 portions of oats, 5 portions of ryes, 5 parts of maize pulps, 5 parts of millet slags, 5 parts of rice brans), water adds water to just submergence after cleaning, and soaks 8h; By water elimination, after surface moisture dries, adopt high-pressure sterilizing pot boiling 15min at 115 ℃, dry in the air cold; By after Rhizopus oryzae activation, by volume the ratio of mass ratio 5% added Rhizopus oryzae conidial suspension, in 28 ℃ of bottom fermentations 3 days; After fermentation ends, use 80% ethanol of 10L volume in 45 ℃ of ultrasonic extraction 30min; To be cooled after room temperature, extract, in the centrifugal 15min of 1200 × g, obtains supernatant, and centrifugal rear residue extracts again with the same terms; Merge 2 times gained supernatant, 45 ℃ of Vacuum Concentrations are to paste, and the freeze drying oat alcohol extract 229.4g that must ferment, refrigerates standby.
The ferment functional evaluation of oat alcohol extract of embodiment 2
The oat alcohol extract obtaining in embodiment 1 is labeled as to FPE; To raw material oat, adopt extraction identical in embodiment 1, concentrated, drying steps to be prepared into raw material oat alcohol extract simultaneously, be labeled as YPE; Normal group is labeled as NG; Model group is labeled as MG.
Animal used as test: SPF level male ICR mouse, 25～30g, purchased from zoopery center, Beijing.Mouse basal feed composition: carbohydrate 64%, protein 21%, fat 4%, fiber 5%; Mouse high lipid food composition: 10% lard, 1% cholesterol, 0.1% cholate and 88.9% basal feed, be all purchased from Beijing section Australia feed corporation,Ltd that pulls together.Receptacle temperature: 23 ± 2 ℃, relative humidity 55 ± 5%.
Determining of dosage: extract of the present invention is 10 times of human body recommended amounts (people of 70kg body weight, every day, polyphenol intake was 15mg/kg) at mouse dosage with it, is 150mg/kg.
Animal grouping and processing method: mouse adaptability was fed after 7 days, according to body weight, was divided at random 4 groups, 10 every group, except Normal group gives basal feed, all the other groups all give high lipid food.Within every 3 days, claim a body weight, to observe changes of weight and to adjust dosage.First three end in experiment day collected mouse excrement before administration, and freeze-drying, weighs, and kept dry is measured the content of its bile acid, neutral sterol.When experiment finishes, by mouse fasting 12h, put to death mouse and win mouse liver, fast rinsing in the physiological saline of Yu Hanbing, wipes dryly, weighs.A liver part is used for making liver freezing microtome section, all the other drop into rapidly liquid nitrogen, freezing rear immigration-80 ℃ Refrigerator store, compares vigor for measuring liver TC and TG content, LH superoxide dismutase (SOD) vigor, TAC (T-AOC), MDA (MDA) content and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA reductase).
Experimental result:
As shown in Figure 1, compare with blank group, the liver coefficient of model group mouse obviously raise (P<0.05).After the administration of continuous 12 weeks, the liver coefficient of high fat diet mouse all reduces to a certain extent, and the effect of fermentation oat alcohol extract is better than raw material oat alcohol extract, has significant difference (P<0.05) with model group.
Table 1 impact (n=10) of oat alcohol extract on high fat diet mouse liver lipid level of fermenting
Note: different letter representation group differences are remarkable, P<0.05.
As shown in table 1, continuous 12 weeks feed high lipid foods of mouse, cause liver to accumulate a large amount of lipids, and TC and TG content are significantly higher than normal group mouse (P<0.05); After administration, the rising trend of liver TC, TG level is significantly suppressed (P<0.05), illustrates that sex change has protection and repair to extract to liver fat, can reduce the occurrence risk of fatty liver; In addition, FPE group mouse liver TC, TG content, than obviously low (P<0.05) of YPE group, illustrate that the AFL specific activity raw material oat alcohol extract effect of fermentation oat alcohol extract is eager to excel.
Table 2 impact (n=10) of oat alcohol extract on high fat diet mouse liver Antioxidant Indexes of fermenting
Note: different letter representation group differences are remarkable, P<0.05.
As shown in Table 2, feed and raise TAOC and SOD vigor in the high lipid food ICR mouse liver even slurry of 12 weeks and be starkly lower than Normal group, MDA content is apparently higher than Normal group, significant difference (P<0.05).FPE and YPE process hyperlipemia mouse liver TAOC, the SOD vigor of all improving, and reduce MDA level, show good antioxidation; And the result difference of two groups of indexs is (P<0.05) significantly, illustrate that the effect of fermentation oat alcohol extract far exceedes raw material oat alcohol extract.
HMG-CoA reductase is the rate-limiting enzyme of synthetic cholesterol.As shown in Figure 2, by detecting each group of mouse liver HMG-CoA reductase activity, find, high fat diet can significantly suppress the activity (P<0.05) of this enzyme.After administration, processed group, compared with model group, all can significantly reduce the activity of HMG-CoA reductase; Further relatively find, the inhibition activity of the oat alcohol extract that still ferments is significantly higher than raw material oat alcohol extract (P<0.05).
Table 3 impact of oat alcohol extract on the neutral sterol of high fat diet mouse excrement and bile acid excretion of fermenting
Note: different letter representation group differences are remarkable, P<0.05.
As can be known from the results of Table 3, ICR mouse is taken in after high fat diet, the excretion of neutral sterol and bile acid significantly raise (P<0.05) in ight soil.Compared with model group, YPE processes the excretion of the neutral sterol of high fat diet stool in mice and bile acid is all had no significant effect, and FPE processes the excretion (P<0.05) that can obviously increase the neutral sterol of ight soil and bile acid.
Visually observe: through the test of 12 weeks, NG group liver form rule, color is dark red, clear-cut margin, the tough high resilience of matter; MG organizes liver enlargement, and coating is smooth, and edge circle is blunt, and organization table complexion turns greyish white, and tactile matter has greasy feeling as clod; YPE group mouse liver bois de rose, has fragmentary piebald, and smooth surface has greasy feeling; FPE group mouse liver liver color is redder, smooth surface, and quality is close to normal group.
Electron microscopic observation: through the test of 12 weeks, carry out oil red O stain after respectively organizing mouse liver frozen section, observe hepatic tissue fat deposition situation.Result shows: the dyeing of NG group is negative, and has no the significantly red fat drop (see figure 3) of dying; MG organizes the circular fat drop of salmon pink that visible diffusivity differs in size intensive, and 80% fat drop volume is larger, is " fishnet " shape (see figure 4); YPE organizes and in 30% liver cell endochylema, sees the little red fat drop (see figure 5) of dying; FPE group has no the obviously red fat drop (see figure 6) of dying, and illustrate that fermentation oat alcohol extract is compared the effect of raw material oat alcohol extract alleviation liver lipidosis better.
Comprehensive the above results, fermentation oat alcohol extract can improve antioxidant ability of organism, thereby suppress liver HMG-CoA reductase activity, reduces the synthetic of endogenous lipid, can also increase the excretion of lipid in ight soil, may be the main path that its prevention fatty liver forms.
The ferment preparation of oat functional food of embodiment 3
(1) preparation of granule
In the mixture of 22.5g Icing Sugar, 210g dextrin, add the fermentation oat alcohol extract of preparing in 17.5g embodiment 1, with 70% ethanol, make softwood, pushed 12 mesh sieves, make wet granular, dry, whole grain, the 5g granule that preparation contains 350mg fermentation oat alcohol extract.
(2) preparation of capsule
Fermentation oat alcohol extract, 83.2g cornstarch, 175g lactose and the 1.8g dolomol of preparation in 100g embodiment 1 are mixed, then encapsulated, make 1000, every contains mixture described in 360mg.
(3) preparation of tablet
The fermentation oat alcohol extract of preparation in 100g embodiment 1,105g cornstarch, 175g lactose, 15g L-hydroxy propyl cellulose, 5g polyvinylpyrrolidone 90 and appropriate ethanol are mixed and makes softwood, 24 mesh sieves are granulated, 50 ℃ of dry 3h, with the whole grain of 24 mesh sieves, and then add wherein 1.8g dolomol to mix compressing tablet, make 1000, every 0.4g.
(4) preparation of drink
In fructose 0.5～5g, glucose 0.5～10g, add distilled water 30～80mL, be heated to 95 ℃, be slowly cooled to 70 ℃, in its solution, add citric acid 0.1～0.2g, natrium citricum 0.1～2g and Sodium Benzoate 0.1～0.2g stirring and dissolving.In this solution, add fermentation oat alcohol extract strong agitation to make it to dissolve, adding distil water, to 100mL, is prepared the 100mL beverage that contains 350mg fermentation oat alcohol extract after cooling.
Claims (4)
1. a fermentation oat functional food that prevents fatty liver, is characterized in that, by fermentation oat extract, through allotment, sterilization, granulation, compressing tablet, technology of the package, is made.
2. the fermentation oat functional food of prevention fatty liver according to claim 1, is characterized in that, in described fermentation oat extract, the content of polyphenols is no less than 0.08%, and the content of anthracene acid amides is no less than 0.02%.
3. the fermentation oat functional food of prevention fatty liver according to claim 1, is characterized in that, the preparation of described fermentation oat extract comprises the following steps:
(1) pre-treatment of raw material
After raw material water is cleaned, add water to just submergence, soak 8h; By water elimination, after surface moisture dries, adopt high-pressure sterilizing pot boiling 15min at 115 ℃, dry in the air cold, be transferred in fermentation tank, charge weight is 20～65% of fermentation tank total measurement (volume);
(2) preparation of leavening
Rhizopus oryzae bacterial classification is inoculated in containing carrying out activation culture in the slant tube of PDA culture medium, cultivates 3 days for 25 ℃; Picking colony is inoculated in the culture dish containing PDA culture medium, cultivates 7 days for 25 ℃; With SPSS, make every milliliter and contain 10
7～10
8individual conidial suspension;
(3) preparation of extract
In fermentation tank, by volume the ratio of mass ratio 1～10% adds the Rhizopus oryzae conidial suspension after activation, and in 25 ℃ of bottom fermentations 3 days, in sweat, humidity was controlled at 65～90%, and fermentation tank throughput is controlled at 10～20L/h; Take the fermentate of 1kg, add the ethanol of 10L80%, in 45 ℃ of ultrasonic extraction 30min, to be cooled after room temperature, extract, in the centrifugal 15min of 1200 × g, obtains supernatant, and centrifugal rear residue extracts again with the same terms; Merge 2 times gained supernatant, through reduced pressure concentration, obtain concentrate, then through the freeze drying oat extract that must ferment;
Described raw material is comprised of the material of following parts by weight: 50～80 parts of oats, 5～20 parts, rye, 5～20 parts of maize pulps, 5～20 parts of millet slags, 5～20 parts, rice bran;
Ethanol used is food grade;
Vacuum condition during described reduced pressure concentration is 0.09～0.1Mpa, and temperature is 45 ℃.
4. the fermentation oat functional food of prevention fatty liver claimed in claim 1, is characterized in that, described functional food is made capsule, tablet, granule, pulvis, oral liquid or beverage.
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