CN107242555A - 一种降血糖的水果发酵液及其制备方法 - Google Patents
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- CN107242555A CN107242555A CN201710637277.9A CN201710637277A CN107242555A CN 107242555 A CN107242555 A CN 107242555A CN 201710637277 A CN201710637277 A CN 201710637277A CN 107242555 A CN107242555 A CN 107242555A
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Abstract
本发明公开一种降血糖的水果发酵液,按重量份数计,它是由如下原料发酵制得:益生菌发酵液1~5份,香蕉叶1~2份,番石榴果1~3份,番石榴叶1~2份,蛹虫草1~5份,葡萄籽1~3份,葡萄皮1~2份,山梨糖醇5~10份,膳食纤维3~7份;益生菌发酵液和天然植物萃取物对降低血糖有协同作用。本发明制备水果发酵液采用低温萃取和冷冻干燥技术结合益生菌发酵技术,提高了水果发酵液有效成分的释出,促进了肠道对有效成分的吸收,从而达到降低血糖的浓度。
Description
技术领域
本发明属于生物技术领域。更具体地,涉及一种降血糖的水果发酵液及其制备方法。
背景技术
近年来,由于生活水平的提高、饮食结构的改变、日趋紧张的生活节奏以及少动多坐的生活方式等诸多因素,全球糖尿病发病率增长迅速,糖尿病已经成为继肿瘤、心血管病之后第三大严重威胁人类健康的慢性疾病。国际糖尿病联盟(IDF)公布:2013年全球20~79岁成人糖尿病患病率8.3%,人数3.82亿,80%分布在中等和低收入国家。预计2035年全球糖尿病患者将达5.92亿,中国占25%,位于首位。2013年全球死于糖尿病相关的人510万人,占所有死亡人数的8.39%。未来50年内糖尿病仍将成为我国严重的公共卫生问题。
糖尿病是一种慢性、终生性疾病,是一种严重危害人体健康的常见病,由于胰岛素相对或绝对不足,使体内碳水化合物、脂肪、蛋白质等营养素代谢异常。糖尿病患者有典型的三多一少的临床表现,即多饮、多食、多尿、消瘦,这些内容早在中医当中就有记载,即中医的消渴病。研究证明,临床上有高达6至8成比例的糖尿病患者会合并出现高血压与高血脂;由于高血糖所引起的高血脂、高血压造成一般人新陈代谢异常及处于亚健康状态导致慢性病丛生。糖尿病不但给患者带来了上述的不适症状外,还会引发多种慢性并发症,常见的糖尿病并发症有以下几类:糖尿病性眼病、糖尿病性神经病变、糖尿病下肢血管病变、糖尿病肾病、糖尿病性心脏病,严重威胁糖尿病患者的生活起居、健康和生命。患者需要长期地对血糖进行控制。治疗上往往也较为复杂。因此糖尿病治疗中最重要的因素是将血糖降低到一个正常的范围。
发明内容
本发明的一个目的在于提供一种降血糖的水果发酵液。
本发明的另一个目的是提供一种降血糖的水果发酵液的制备方法。
为达到上述目的,本发明采用下述技术方案:
利用益生菌发酵液对天然植物萃取物进行发酵,然后添加山梨糖醇和膳食纤维,得水果发酵液;一方面,本发明的水果发酵液中含有降低血糖的有效成分,该有效成分直接由消化道吸收活化胰岛细胞提高其功效;另一方面,本发明的水果发酵液中还含有发酵产生的胺基酸、有机酸、维生素及各种酵素之代谢产物,可以改善肠胃消化吸收功能,同时摄取到人体新陈代谢所需的各种营养素,达到调节血糖的功能。因此本发明的水果发酵液不仅提高了有效成分的释出,而且促进了肠道对有效成分的吸收,从而达到降低血糖的浓度。
所述降血糖的有效成分为多酚类、天然植物抗氧化成分、虫草素和花青素等。
进一步,所述天然植物萃取物是指将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别利用冷冻萃取法进行萃取,然后研磨混合而得到的。
葡萄:葡萄中含有大量的葡多酚,葡萄在风干过程中,可产生许多鲜葡萄少有的多酚类物质葡多酚,它可以调节血脂,降低低密度脂蛋白,抑制血管内皮细胞增殖,保护血管平滑肌细胞,抑制血小板凝集,促进纤维蛋白溶解,从而起到防止血管硬化、血栓形成作用,因此是预防冠心病的极佳食品。葡多酚还有抗氧化、抗衰老、降血压、防癌功效。葡多酚大多存在葡萄皮中,经酿制的红葡萄酒中也含葡多酚,可以有效调节血糖和血脂。葡萄籽具有抗氧化、降血压、减缓脑部退化、减少有害自由基产生、预防心血管疾病、预防糖尿病的功效。
香蕉叶:香蕉叶中含有大量的植物多酚,对改善糖尿病症状具有较好的效果。植物多酚是日常饮食中含量最丰富的抗氧化物质,有改善心血管疾病、降血脂、降血糖等作用。能抑制肠道内外源性胆固醇的吸收,提高HDL~C水平,加速胆固醇的代谢,促进胆固醇的排泄,抑制脂肪细胞中脂肪微粒的堆积,从而维护心脑血管的健康。能减少脂质物质在血管内膜的堆积,增加自由基清除及机体抗氧化能力,通过正向调节体内脂肪代谢,减少脂肪生成,增加脂肪分解,进而预防动脉粥样硬化的形成和发展,达到降血脂目的。
番石榴叶:具有强抗氧化能力而受到科学家们的关注。番石榴叶能软化血管、降血脂和血糖,降低胆固醇;同时具有耐缺氧,迅速解除疲劳的功效;有助于推迟生物体的过氧化进程,可预防癌症、心脏病等慢性疾病。在番石榴叶中,发现含有多种重要的芳香类二级代谢产物如多酚化合物。正是这些酚类化合物赋予番石榴叶多种功效。
番石榴果:番石榴平均每百克果肉含维生素C125~180毫克,约为柑桔的三倍。因此,国外医学家有用番石榴汁作婴儿饮料的。番石榴果色娇艳,肉质细嫩,气味幽香。除可供鲜食外,还可制成果酱、果冻及果汁等,亦可作药用。中医认为,番石榴性温味甘酸,有收敛止泻、止血、止痒之功,主治泄泻、久痢、湿疹、创伤出血等症。至于番石榴的降血糖作用,早以为日本科学家在动物试验中所证实。
蛹虫草:是蛹虫草菌(Cordyceps militaris)寄宿于鳞翅目夜蛾科昆虫幼虫和蛹上。虫草酸(甘露醇)可以显著地降低颅压,促进机体新陈代谢,因而使脑溢血和脑血栓病症得到缓解。蛹虫草中富含有大量的虫草素和虫草多糖,对降低血压、血糖和血脂有显著的疗效。虫草素是具有抗菌活性的核类物质,对核多聚腺酸聚合有很强的抑制作用;在DNA转录mRNA过程中使mRNA成熟障碍,抑制癌细胞的生长,并且有降血糖作用。虫草多糖是高度分枝的半乳甘露聚糖,能促进淋巴细胞转化,提高血清lgG抗体含量和机体的免疫功能,具有抗肿瘤、抗辐射、降血糖和脂蛋白、止咳、化痰、润肺和延缓衰老等药理作用,此外,虫草多糖还能抗心律失常,抗心肌缺血,扩张外周血管,降压,降血脂,抑制血小板聚集等作用。
火龙果:火龙果营养丰富、功能独特,它含有一般植物少有的植物性白蛋白及花青素,丰富的维生素和水溶性膳纤维。因此火龙果具有降血糖、降血脂、降血压,帮助细胞膜形成、预防贫血、降低胆固醇、皮肤美白防黑斑的功效。
猕猴桃:它含有铬,有治疗糖尿病的药用价值;而且可以刺激孤立组细胞分泌胰岛素,因此,可以降低糖尿病患者的血糖。
野樱莓:野樱莓果实中富含黄酮、花青素和多酚等物质,其提取物在抗氧化、抗炎、抗癌、降血糖等方面具有良好的生物活性,对心脏病、高血压等心血管疾病具有特殊的疗效。
本发明的有益效果如下:
1、发明的水果发酵液中含有降低血糖的有效成分,该有效成分直接由消化道吸收活化胰岛细胞提高其功效;与服用胰岛素相比,本发明的水果发酵液不会产生依赖性,且可以使人体恢复正常新陈代谢。
2、由于本发明的水果发酵液中含有发酵过程产生的胺基酸、有机酸、维生素及各种酵素的代谢产物,因此可以改善肠胃消化吸收功能,同时摄取到人体新陈代谢所需的各种营养素,达到调节血糖的功能。
3、本发明制备水果发酵液采用低温萃取和冷冻干燥技术结合益生菌发酵技术,提高了水果发酵液有效成分的释出,促进了肠道对有效成分的吸收,从而达到降低血糖的浓度。
具体实施方式
为了更清楚地说明本发明,下面结合优选实施例对本发明做进一步的说明。本领域技术人员应当理解,下面所具体描述的内容是说明性的而非限制性的,不应以此限制本发明的保护范围。
一种降血糖的水果发酵液,按重量份数计,它包括如下原料组分:
益生菌发酵液1~5份,
香蕉叶1~2份,
番石榴果1~3份,
番石榴叶1~2份,
蛹虫草1~5份,
葡萄籽1~3份,
葡萄皮1~2份,
山梨糖醇5~10份,
膳食纤维3~7份。
进一步,本发明降血糖的水果发酵液,按重量份数计,它还可以包括:火龙果2~8份,猕猴桃2-7份,野樱莓2-6份。猕猴桃中含有三价铬离子可以迅速增强胰岛素的敏感性,提升胰岛素的活性,以降低血糖浓度。
在一些实施方式中,所述益生菌发酵液是由益生菌发酵菠萝、木瓜、苹果、桑葚、益生菌和蔗糖而制得的。
在一些优选的实施方式中,所述益生菌为嗜酸乳杆菌、长双歧杆菌、乳双歧杆菌、发酵乳杆菌、干酪乳杆菌、嗜热链球菌、瑞士乳杆菌、副干酪乳杆菌、植物乳杆菌和鼠李糖乳杆菌中的一种或多种。菌种来源于中国典型培养物保藏中心(CCTCC)(中国,武汉)或中国普通微生物菌种保藏管理中心(CGMCC)(中国,北京)或者从正常人的粪便或肠粘膜组织中分离得到这些细菌菌株。
在一些实施方式中,所述膳食纤维为低聚果糖、低聚异麦芽糖或低聚葡萄糖;优选地,所述膳食纤维为低聚果糖。
一种降血糖的水果发酵液的制备方法,包括如下步骤:
1)将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡的速率为150rpm/min)3~5h,然后于温度-50~-30℃,真空度为2mmHg的条件下冷冻干燥40~50h,再进行研磨,混合后得原料粉,即为天然植物萃取物。
2)将所述原料粉和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3~4时,结束发酵;然后加入山梨糖醇和膳食纤维,得水果发酵液。
一种降血糖的水果发酵液的制备方法,还可以通过如下步骤实现:
1)将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮、火龙果、猕猴桃、野樱莓分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡的速率为150rpm/min)3~5h,然后于温度-50~-30℃,真空度为2mmHg的条件下冷冻干燥40~50h,再进行研磨,混合后得原料粉,即为天然植物萃取物。
2)将所述原料粉和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3~4时,结束发酵;然后加入山梨糖醇、膳食纤维,得水果发酵液。
在一些实施方式中,为了提高水果发酵液的保存性和安定性,所述水果发酵液的糖度≥60゜Brix。
在一些优选的实施方式中,所述益生菌发酵液通过如下方法制备得到:将菠萝、木瓜、苹果和桑葚分别进行清洗,并于pH=12的Ca(OH)2溶液中浸泡2min杀菌,再沥干,然后混合并粉碎成果浆;当温度为30~35℃时将所述益生菌接种在果浆和蔗糖的混合物中,于20~35℃发酵20~30天,当pH值为3.5时,结束发酵;然后过滤得益生菌发酵液。
在一些实施方式中,所述蔗糖为红糖。
本发明由于采用了低温萃取和冷冻干燥技术,提高了降血糖有效成分的浓度和安定性;结合益生菌发酵技术使得发酵过程产生的胺基酸、有机酸、维生素及各种酵素之代谢产物,可以改善肠胃消化吸收功能,从而达到降低血糖浓度。
实施例1益生菌发酵液的制备
将菠萝、木瓜、苹果和桑葚分别进行清洗,并于pH=12的Ca(OH)2溶液中浸泡2min杀菌,再沥干,然后按照质量比6:1:1:2的比例混合并粉碎成果浆;将所述果浆和红糖按照4:1的比例混合,当温度为30~35℃时接种预培养的1%的益生菌,于20~35℃发酵20~30天,当pH为3.5时,结束发酵;然后过滤得益生菌发酵液。
实施例2降血糖的水果发酵液的制备
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料按照质量比1:1:1:1:1:1的比例混合,得天然植物萃取物;将所述天然植物萃取物和益生菌发酵液按照质量比为10:1的比例混合,并于30~35℃条件下发酵7~10天,当pH值为3时,结束发酵;然后加入50%山梨糖醇(以天然植物萃取物和益生菌发酵液混合物为参考,山梨糖醇的质量百分比为50%)和50%低聚果糖(以天然植物萃取物和益生菌发酵液混合物为参考,低聚果糖的质量百分比为50%),得水果发酵液。所述水果发酵液的糖度为60゜Brix。
实施例3降血糖的水果发酵液的制备
将新鲜的香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽、葡萄皮、火龙果、猕猴桃、野樱莓分别破碎,再将上述原料分别于5~10℃进行振荡萃取(振荡速率为150rpm/min)4h,然后于温度-40℃,真空度为2mmHg的条件下冷冻干燥48h,再进行研磨;将研磨后的原料按照质量比1:1:1:1:1:1:1:1:1的比例混合,得天然植物萃取物;将所述天然植物萃取物和益生菌发酵液按照质量比为10:1的比例混合,并于30~35℃条件下发酵7~10天,当pH值为3时,结束发酵;然后加入50%山梨糖醇(以天然植物萃取物和益生菌发酵液混合物为参考,山梨糖醇的质量百分比为50%)和50%低聚果糖(以天然植物萃取物和益生菌发酵液混合物为参考,低聚果糖的质量百分比为50%),得水果发酵液。所述水果发酵液的糖度为70゜Brix。
实施例4本发明水果发酵液的降血糖实验
本实施例旨在利用大白鼠的高血糖模型,举例描述按本发明方法制备的水果发酵液的降血糖效果。
降血糖实验:取实施例2和实施例3制备的水果发酵液以及实施例1制备的益生菌发酵液,作为供试样品。采用FORA福尔血糖测定仪测定血糖值。平均酵素摄取量是采用水量减少之平均量计算得到的。
对大白鼠的个体情况进行说明,取体重170g以上的雄性大白鼠120只,适应性饲养3天,然后随机分为四组;分别为空白组、实验组1、实验组2和对照组;将实施例2和实施例3的水果发酵液采用饮用水分别稀释50倍,得浓度为2%的水果发酵液;将实施例1的益生菌发酵液采用饮用水进行稀释50倍,得浓度为2%的益生菌发酵液;实验组1的大白鼠喂食实施例2的浓度为2%的水果发酵液,实验组2的大白鼠喂食实施例3的浓度为2%的水果发酵液,对照组的大白鼠喂食浓度为2%的益生菌发酵液;空白大白鼠喂食正常饮用水。实验组1、实验组2、空白组、对照组的大白鼠连续喂食28天,并定期测定其血糖值,比较各组动物血糖值。具体实验结果见表1。
表1水果发酵液对大白鼠血糖的影响
喂食前:空白组、实验组1、实验组2和对照组间无显著性差异,说明造模成功;喂食期间体重变化亦无差异(见表2)。喂食14天:实验组1大白鼠血糖值为76±5mg/L,实验组2大白鼠血糖值为80±5mg/L,较未喂食前121±3mg/L明显降低,且维持在正常值(<100mg/L)范围内;实验组1和实验组2分别与对照组相比,存在显著差异;说明益生菌发酵液和天然植物萃取物对降低血糖有协同作用。可有效调节血糖。喂食28天时:实验组1大白鼠血糖值为67±8mg/L,较喂食14天时的血糖值降低了;实验组2大白鼠血糖值为76±5mg/L,与实验组1大白鼠喂食14天时血糖值相同;说明本发明实施例1的水果发酵液比实施例2配方的水果发酵液效果显著。采用本发明实施例1的水果发酵液配方是最佳选择。
表2大白鼠28天喂食期间体重的变化
实施例5本发明水果发酵液对高血糖模型大白鼠肠道菌群的影响
肠内菌群测定:以无菌方法取大白鼠粪便0.1g,置于带玻璃珠的无菌小瓶内,按1:10加入适量稀释液,然后将小瓶置于振荡器上充分振荡,使其混合均匀后,再依次进行10倍系列稀释至10-7。按选择培养基选择适宜的稀释度,并用取液器(25μL)滴种,然后分别进行需氧和厌氧培养。双歧杆菌以MRS培养基,37℃,48~72小时,厌氧培养;乳杆菌以LBS培养基,37℃,48小时%培养;肠杆菌以EMB培养基,37℃,24小时培养;肠球菌以EC培养基,37℃,24小时培养,最后计数各组菌菌落数。计算每克粪便中的细菌菌落数。
选取实施例4的空白组、对照组、实验组1和实验组2的大白鼠,并采用与实施例4同样的方法喂食28天,检测喂食28天后大白鼠肠道菌群的数量,具体试验结果见表3。
表3水果发酵液对高血糖模型大白鼠肠道菌群的影响
实验组1的小鼠喂食水果发酵液28天后,肠杆菌、肠球菌、乳杆菌和双歧杆菌的数目明显高于空白组、对照组和实验组2;说明本发明的水果发酵液可以促进肠道有效成分的吸收,从而实现降低血糖的目的。
显然,本发明的上述实施例仅仅是为清楚地说明本发明所作的举例,而并非是对本发明的实施方式的限定,对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动,这里无法对所有的实施方式予以穷举,凡是属于本发明的技术方案所引伸出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (8)
1.一种降血糖的水果发酵液,其特征在于,按重量份数计,它包括如下原料组分:
益生菌发酵液1~5份,
香蕉叶1~2份,
番石榴果1~3份,
番石榴叶1~2份,
蛹虫草1~5份,
葡萄籽1~3份,
葡萄皮1~2份,
山梨糖醇5~10份,
膳食纤维3~7份。
2.根据权利要求1所述的水果发酵液,其特征在于,所述益生菌发酵液是由益生菌发酵菠萝、木瓜、苹果、桑葚、益生菌和蔗糖而制得的。
3.根据权利要求2所述的水果发酵液,其特征在于,所述益生菌为嗜酸乳杆菌、长双歧杆菌、乳双歧杆菌、发酵乳杆菌、干酪乳杆菌、嗜热链球菌、瑞士乳杆菌、副干酪乳杆菌、植物乳杆菌和鼠李糖乳杆菌中的一种或多种。
4.根据权利要求1所述的水果发酵液,其特征在于,所述膳食纤维为低聚果糖、低聚异麦芽糖或低聚葡萄糖。
5.一种如权利要求1~4任一所述水果发酵液的制备方法,包括如下步骤:
1)将香蕉叶、番石榴果、番石榴叶、蛹虫草、葡萄籽和葡萄皮分别破碎,再将上述原料分别进行低温萃取,然后冷冻干燥和研磨;混合后得原料粉,即为天然植物萃取物;
2)将所述原料粉和益生菌发酵液混合,并于30~35℃条件下发酵7~10天,当pH值为3~4时,结束发酵;然后加入山梨糖醇和膳食纤维,得水果发酵液。
6.根据权利要求5所述的制备方法,其特征在于,所述水果发酵液的糖度≥60゜Brix。
7.根据权利要求5所述的制备方法,其特征在于,所述萃取的温度为5~10℃,萃取的时间为3~5h。
8.根据权利要求5所述的制备方法,其特征在于,所述冷冻干燥的温度为-50~-30℃,冷冻干燥的时间40~50h,真空度为2mmHg。
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