CN110522034A - A kind of functional food containing black barley lactobacillus ferment object and application - Google Patents
A kind of functional food containing black barley lactobacillus ferment object and application Download PDFInfo
- Publication number
- CN110522034A CN110522034A CN201910774273.4A CN201910774273A CN110522034A CN 110522034 A CN110522034 A CN 110522034A CN 201910774273 A CN201910774273 A CN 201910774273A CN 110522034 A CN110522034 A CN 110522034A
- Authority
- CN
- China
- Prior art keywords
- black barley
- lactobacillus
- functional food
- ferment object
- lactobacillus ferment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 56
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 39
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 39
- 235000013376 functional food Nutrition 0.000 title claims abstract description 23
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 57
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 235000009200 high fat diet Nutrition 0.000 claims abstract description 32
- 208000008589 Obesity Diseases 0.000 claims abstract description 24
- 235000020824 obesity Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 230000036542 oxidative stress Effects 0.000 claims abstract description 15
- 230000006378 damage Effects 0.000 claims abstract description 13
- 230000006698 induction Effects 0.000 claims abstract description 10
- 230000000116 mitigating effect Effects 0.000 claims abstract description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 6
- 241000191683 Lactobacillus kisonensis Species 0.000 claims abstract description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 230000000694 effects Effects 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 4
- 238000012937 correction Methods 0.000 claims description 4
- 229940079593 drug Drugs 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000002552 dosage form Substances 0.000 claims description 2
- 235000005686 eating Nutrition 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 239000005417 food ingredient Substances 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 238000001694 spray drying Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 3
- 241000700159 Rattus Species 0.000 description 27
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 19
- 230000003078 antioxidant effect Effects 0.000 description 12
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 12
- 235000005911 diet Nutrition 0.000 description 11
- 239000003963 antioxidant agent Substances 0.000 description 9
- 229960003180 glutathione Drugs 0.000 description 9
- 210000003734 kidney Anatomy 0.000 description 9
- 244000060011 Cocos nucifera Species 0.000 description 8
- 235000013162 Cocos nucifera Nutrition 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 8
- 230000037213 diet Effects 0.000 description 8
- 239000001301 oxygen Substances 0.000 description 8
- 229910052760 oxygen Inorganic materials 0.000 description 8
- 210000000579 abdominal fat Anatomy 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 235000015203 fruit juice Nutrition 0.000 description 6
- 230000002265 prevention Effects 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 239000001828 Gelatine Substances 0.000 description 5
- 102000006587 Glutathione peroxidase Human genes 0.000 description 5
- 108700016172 Glutathione peroxidases Proteins 0.000 description 5
- 241000209056 Secale Species 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 5
- 239000001527 calcium lactate Substances 0.000 description 5
- 229960002401 calcium lactate Drugs 0.000 description 5
- 235000011086 calcium lactate Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 210000002966 serum Anatomy 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 108010024636 Glutathione Proteins 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 230000037396 body weight Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000001727 in vivo Methods 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- -1 oxygen radical Chemical class 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000035882 stress Effects 0.000 description 4
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 208000004611 Abdominal Obesity Diseases 0.000 description 3
- 102000016938 Catalase Human genes 0.000 description 3
- 108010053835 Catalase Proteins 0.000 description 3
- 206010065941 Central obesity Diseases 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 3
- 206010033307 Overweight Diseases 0.000 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000007123 defense Effects 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000020419 dragon fruit juice Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 244000157072 Hylocereus undatus Species 0.000 description 2
- 235000018481 Hylocereus undatus Nutrition 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 206010022489 Insulin Resistance Diseases 0.000 description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000082988 Secale cereale Species 0.000 description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 208000035475 disorder Diseases 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000004792 oxidative damage Effects 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 1
- 241001264786 Ceanothus spinosus Species 0.000 description 1
- 208000005145 Cerebral amyloid angiopathy Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 208000028698 Cognitive impairment Diseases 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 208000032928 Dyslipidaemia Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 108010053070 Glutathione Disulfide Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000256856 Vespidae Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 210000000702 aorta abdominal Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000000090 biomarker Substances 0.000 description 1
- 230000007211 cardiovascular event Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003511 endothelial effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- YPZRWBKMTBYPTK-BJDJZHNGSA-N glutathione disulfide Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@H](C(=O)NCC(O)=O)CSSC[C@@H](C(=O)NCC(O)=O)NC(=O)CC[C@H](N)C(O)=O YPZRWBKMTBYPTK-BJDJZHNGSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 208000008338 non-alcoholic fatty liver disease Diseases 0.000 description 1
- 206010053219 non-alcoholic steatohepatitis Diseases 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 102000054765 polymorphisms of proteins Human genes 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000004393 prognosis Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000012109 statistical procedure Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A61K36/8998—Hordeum (barley)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- 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
-
- 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
-
- 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
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Biotechnology (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Pharmacology & Pharmacy (AREA)
- Genetics & Genomics (AREA)
- Animal Behavior & Ethology (AREA)
- Polymers & Plastics (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Food Science & Technology (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Virology (AREA)
- Epidemiology (AREA)
- Child & Adolescent Psychology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Diabetes (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Engineering & Computer Science (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of functional foods containing black barley lactobacillus ferment object, it is related to medicine and health product technology field, it is mainly included in black barley and activated lactobacillus plantarum (Lactobacillus kisonensis) is added, black barley lactobacillus ferment object is obtained after fermentation, and its as functional food made of main component, for mitigating the obesity of high fat diet induction and correcting oxidativestress damage；Present invention firstly discovers that black barley lactobacillus ferment object can obesity caused by substantially reduced high fat diet, it gives simultaneously using black barley fermentation material as the Application Example of different type food made by main component, high fat diet can be mitigated for exploitation causes fat food to provide new thinking and selection, has extraordinary development and application prospect.
Description
Technical field
The present invention relates to medicine and health product technology field more particularly to a kind of black barley lactobacillus ferment object and its preparations
Method and its application in the obesity and correction oxidativestress damage for mitigating high fat diet induction
Background technique
With the variation of people's eating habit and life style, overweight and obesity has been the most important public health in the whole world
One of problem.According to " Chinese national health and nutrition big data are reported ", China has overweight or obesity patient about 7000 at present
Ten thousand -2 hundred million people, Chinese Adult is Chinese Adult is overweight and obesity rates are 32.1% and 9.9% respectively.It is expected that following will increase for 20 years
It is one times long, up to 3.25 hundred million.It is fat related to many chronic diseases, including metabolic syndrome, type II diabetes, cardiovascular disease,
Hypertension, dyslipidemia and certain cancers and respiratory disease [Spence-Jones G (2003) Overview of
obesity.Crit Care Nurs Q 26:83–88.doi:10.1097/00002727-200304000-
00002.PubMed:12744588].Therefore, by Dietary frequency, obesity caused by prevention or mitigation high fat diet improves height
Body oxidative stress status caused by rouge diet has very important realistic meaning.
High lipid diet refers to the group food [Musso rich in a large amount of saturated fatty acids and minute quantity polyunsaturated fatty acid
G,Gambino R,De MF.Dietary habits and their relations to insulin resistance
and postprandial lipemia in nonalcoholic steatohepatitis[J].Hepatology,2003,
37(4):906-916].Research shows that dietary structure is from traditional Hi CHO, high microsteping to high protein, high fat diet
The conversion of mode is fat one of the important environmental factor occurred.It is excessive that long term high-fat diet will lead to Energy intaking, weight and
Abdominal fat increases, while ROS generates excessive, antioxidant ability of organism decline, so as to cause active oxygen radical (reactive in vivo
Oxygen, ROS) increase and cause cell oxidative damage in vivo, cause oxidativestress damage (oxidative stress)
[Lin,B.,Hasegawa,Y.,Takane,K.,Koibuchi,N.,Cao,C.,&Kim-Mitsuyama,S.(2016)
.High-fat-diet intake enhances cerebral amyloid angiopathy and cognitive
impairment in a mouse model of Alzheimer's disease,independently of metabolic
disorders.Journal of the American Heart Association,5(6),e003154.].Research finds oxygen
Change important mediating factors [the Brownlee M.Biochemistry that stress be the generation of fat and obesity-related disorders, develop
and molecular cell biology of diabetic complications[J].Nature.2001,414
(6865):813-820].Obese patient often with the increase of ROS, body Antioxidative Defense System is unbalance (red blood cell GSH and
The reduction of GSH-Px) and low grade inflammation state [Couillard C, Ruel G, Archer WR.Circulating levels
of oxidative stress markers and endothelial adhesion molecules in men with
abdominal obesity[J].Clin Endocdnol Metab,2005,90:6454-6549.6.Meigs JB,Larson
MG,Fox CS,etc.Association of oxidative stress,insulin resistance,and diabetes
risk phenotypes；The Framingham offspring study[J].Diabetes Care,2007,30(10):
2529-2535]；[Bondia-Pons I,Ryan L,Martinez JA.Oxidative stress and
inflammation interactions in human obesity[J].Physiol Biochem,2012,Feb 17]。
Musaad S et al. [Musaad S, Haynes EN.Biomarkers of obesity and subsequent
cardiovascular events[J].Epidemiol Rev,2007,29(1):98-114.].In obese people adipose tissue
Increasing for ROS leads to Adipocyte Factor unconventionality expression, to influence other histoorgans.It can be seen that body anti-oxidative defense system
There are close ties between the holding and health of balance.The defense system is made of two systems of enzymatic and non-enzymatic, wherein enzyme
Rush system is mainly by superoxide dismutase (glutathione peroxidase, SOD), glutathione peroxidase
(glutathione peroxidase, GSH-PX) and catalase (catalase, CAT) are constituted, phase interworking between them
It closes and removes excessive active oxygen radical, wherein SOD can directly remove superoxide anion；CAT can directly decompose SOD effect and generate
H2O2；GSH-Px can be catalyzed GSH and react with H2O2 and lipid peroxide (ROOH), and GSH is made to generate oxidized form of glutathione
(GSSG) and water, glutathione (glutathione, GSH) in the free radical for capturing and removing high concentration and maintains vivo oxidation
It plays an important role in reducing condition dynamic equilibrium and immune homeostasis.Therefore, a certain amount of diet is taken in by meal supplement
Antioxidant supplement is oxidation caused by prevention or improvement long term high-fat diet intake to adjust body Antioxidant Enzyme Systems
One of stress damage, effective way of obesity controlling.
Black barley is rich in dietary fiber, protein, vitamin, mineral matter element, the essential nutrients such as flavonoids and phenolic acid
And bioactive substance.Fermentation whole grain food can not only enrich human diet nutrition, and providing satisfactorily can also improve food
Product flavor, and by microbial fermentation can also the anti-oxidation active substances such as enriching gamma-aminobutyric and Polyphenols and probiotics, mesh
Before have become one of the trend of healthy food production.About fermented cereal biological activity research be mainly used for cardiovascular disease,
Prevention [Zhang, the M. of tumour etc.；Peng,C.；Zhou,Y.Methods and compositions employing red
rice fermentation products.2000.US6046022.10.Yin,Z.,Cui,Z.,Guan,P.,Li,X.,Wu,
W.,Ren,Y.,...Zhou,B.(2015)]；[Interaction between Polymorphisms in Pre-MiRNA
Genes and Cooking Oil Fume Exposure on the Risk of Lung Cancer in Chinese
Non-Smoking Female Population.PLoS One,10(6),e0128572.doi:10.1371/
journal.pone.0128572].But strain and fermented cereal substrate are different, the nutritive peculiarity and bioactivity kind of fermentation material
Class and content are different.
Therefore, those skilled in the art is dedicated to developing a kind of obesity that effectively can prevent and mitigate high fat diet induction
And the functional food of oxidativestress damage.
Summary of the invention
In view of the above drawbacks of the prior art, the present invention provides a kind of new use of food comprising black barley fermentation material
On the way, obesity and its phase that particularly functional food obtained by black barley fermentation material is induced in prevention and mitigation high fat diet
Application in the oxidativestress damage of pass.
To achieve the above object, the present invention provides a kind of functional food containing black barley lactobacillus ferment object, institutes
The active constituent for stating functional food is a kind of combination of one-component of black barley fermentation material and its fermenting microbe or both, institute
Stating fermenting microbe is lactobacillus plantarum (Lactobacillus kisonensis).
The present invention provides a kind of method for preparing the functional food containing black barley lactobacillus ferment object, including it is following
Step:
(1) 80 meshes will be crossed after black barley pulverization, be that pure water, agitating and heating is added in 1:5 (m/m) solid-liquid ratio according to mass ratio
It is warming up to 65 DEG C；
(2) α-alpha-amylase is added, digests 40 minutes, black barley culture medium is obtained after the completion of enzymatic hydrolysis；
(3) the black barley culture medium is put into high-pressure sterilizing pot to sterilize and cool down, activated fermentation is added after cooling
Strain bacterium solution contains viable count 109CFU/ml, and ferment；The fermenting microbe is lactobacillus plantarum (Lactobacillus
kisonensis)。
Further, in step 2, the additive amount of the α-alpha-amylase is 10U/g.
Further, in step 3, the inoculum concentration of the fermenting microbe bacterium solution is 3%.
Further, in step 3, fermentation temperature is 30 DEG C, and fermentation time 24 hours, be 100 revs/min of shaking tables in revolving speed
Fermentation.
The present invention also provides a kind of black barley lactobacillus ferment objects to mitigate the obesity of high fat diet induction and correct oxygen
Change the application in stress damage.
Further, the application method of the fermentation material includes directly eating the fermentation material, utilizing freeze-drying or spray
Mist dry processing is eaten after the dry processing of the fermentation material is obtained solid powdery functional food, or based on the fermentation material
Want the compatibility functional food of ingredient.
Further, it is drug that product, which is made, in the fermentation material, and the dosage form of the drug is capsule, tablet, pulvis.
Further, the fermentation material be made product be functional food, the functional food include cow's milk, beverage,
Bake based food and sweets.
Present invention firstly discovers that black barley lactobacillus ferment food can obesity caused by substantially reduced high fat diet, simultaneously
It gives using black barley fermentation material as the Application Example of different type food made by principal component, it can be high in fat for exploitation prevention
Diet causes fat food to provide new thinking and selection, and this product has extraordinary development and application prospect.
It is described further below with reference to technical effect of the attached drawing to design of the invention, specific structure and generation, with
It is fully understood from the purpose of the present invention, feature and effect.
Detailed description of the invention
Figure 1A -1B is the control action that black barley lactobacillus ferment object acts on that high fat diet, lower rat body weight increases；
Fig. 2 is the control action that black barley lactobacillus ferment object acts on high fat diet lower rat abdominal fat (kidney week rouge)；
Fig. 3 is each group rat food ration situation in experimental period；
Fig. 4 A-4D is that the improvement that black barley lactobacillus ferment object acts on antioxidant status in lower rat body to high fat diet is made
With.
Specific embodiment
Multiple preferred embodiments of the invention are introduced below with reference to Figure of description, keep its technology contents more clear and just
In understanding.The present invention can be emerged from by many various forms of embodiments, and protection scope of the present invention not only limits
The embodiment that Yu Wenzhong is mentioned.
Embodiment 1, the preparation of black barley lactobacillus ferment object
80 meshes will be crossed after black barley pulverization, according to 1:5 (m/m) solid-liquid ratio, pure water is added, agitating and heating is warming up to 65
℃；α-alpha-amylase (10U/g) is added and digests 40min；Black barley culture medium after the completion of saccharification is put into high-pressure sterilizing pot and goes out
Activated lactobacillus plantarum bacterium solution is added into black barley culture medium after cooling by 3% inoculum concentration after cooling and (contains and lives for bacterium
Bacterium number 109CFU/ml), ferment for 24 hours at 30 DEG C, shaker fermentation (100rpm).
Black barley lactobacillus ferment object and its fermenting microbe can be used as prevention or improve the obesity and oxygen of high fat diet induction
The functional food for changing stress damage, the following are zoopery interference methods and main indicator to analyze:
1, (1) animal packet and nursing and intervention
SPF grades of (SD) rat (4 week old, 100 ± 10g) adaptable feds before experiment starts will be moved according to weight after a week
Object is randomly divided into following 4 groups: Normal group (NC, n=7), high fat diet group (HF, n=7), high fat diet+fermentation are black
Color barley group (HB, n=6) (rat is dead during the experiment), high fat diet+Bacillus acidi lactici control group (HL, n=
7).NC group feeding standard feed, while other three groups of fed high-fat diets, HB group gives black barley fermentation liquid (1mL/100g/
D, 1 × 108cfu/mL lactobacillus), HL group Oral Administration in Rats gives 1 × 108cfu/mL lactobacillus, and NC group and HF group give phase respectively
The physiological saline (1mL/100g/d) of same volume, continuous gavage 12 weeks.The situation of ingesting for checking all rats daily, records weekly
The changes of weight situation of primary all animals, animal freely ingests drinking-water during entire research.
(2) kidney week rouge index
Weighing before rat is put to death.Kidney week rouge is carefully won when execution, is cleaned with physiological saline, and it is extra to be drawn with clean filter paper
Moisture, precise respectively organize organ mass.
Kidney week rouge index (%)=kidney week rouge lipid amount/Rat mass * 100.
(3) Serum antioxidant indices are analyzed
After intervening 12 weeks, rat of weighing is anaesthetized with 2% yellow Jackets (4mg/100g), is put to death after cervical dislocation.Then
Abdominal aorta blood is taken out from every group.By blood with 3500rpm centrifugation 10 minutes, separates and obtain serum for anti-oxidant parameter
Analysis.Wherein, rat blood serum superoxide dismutase SOD (A001-3), glutathione peroxidase GSH-PX (A005), mistake
Hydrogen oxide enzyme CAT (A007-1-1) activity analysis and the horizontal detection of glutathione GSH (A061-2) and malonaldehyde MDA (A003-1)
It is all made of Nanjing and builds up biological Co., Ltd's kit, operation by specification carries out.
2, statistical procedures
Experimental result indicates that statistical analysis software is SPSS19.0 (IBM, beauty with mean+SD (mean ± SD)
State), comparison among groups are carried out using one-way ANOVA, P < 0.05 is that difference is statistically significant.
The present invention the result shows that black barley lactobacillus ferment object can significantly mitigate high fat diet induction oxidative stress situation,
And can inhibit weight gain, reduce abdominal fat index.Terminate to have no adverse effects to various aspects such as growth of animal to experiment.
Experimental result is described below:
1, influence of the black barley lactobacillus ferment object to Induced by High Fat Diet in Rats weight
Dietary factor is the one of the major reasons of alimentary obesity occurrence and development, the mistake of the high energy diet such as high-fat high protein
Amount intake leads to the generation of alimentary obesity.As shown in figure (A), experiment is initial, and each group rat body weight is close, but with the time
Extend, simple high in fat group of rat body weight growth rate is higher than other each groups, such as schemes shown in (B), tests to the 12nd week, individually high
Rouge diet group rat average weight is 636.6g, is significantly higher than rats in normal control group weight (559.0g) (P < 0.05)；And it is black
Barley lactobacillus ferment object intervention group rat body weight is then 550.3g, substantially less than high in fat group (P < 0.05) simple, is shown high in fat
Black barley fermentation material has preferable control effect to weight under diet state.
2, influence of the black barley lactobacillus ferment object to Induced by High Fat Diet in Rats kidney week rouge index
Stomach fat (abdominal fat) is mainly interior fat.Long-term intake heat is excessive, and stomach fat is only deposited and do not taken, is easy for
Cause interior fat to increase, causes Central obesity, and abdominal obesity is heart disease, apoplexy, fatty liver and type-2 diabetes mellitus etc.
One of risk factor.Therefore in addition to weight, the present invention also passes through detection kidney week rouge index and observes the increasing of each group Abdominal Fat
Add situation.As shown in Fig. 2, individually high fat diet can increase kidney week rouge index (P < 0.01) extremely significant compared with rats in normal control group,
And black barley lactobacillus ferment object can more high in fat group of extremely significant reduction kidney week rouge index (P < 0.01), with Normal group indifference
Not, and better than simple lactobacillus plantarum group rat is given.
3, each group rat food ration and changes of weight situation in experimental period
Each group rat food ration situation is as shown in Figure 3 in experimental period.Normally group is big in experimental period as can be seen from Figure
The mouse food ration that is averaged is significantly higher than the food ration (HF, HL and HB) (P < 0.01) of its excess-three high fat diet group rat, but HF, HL
And food ration is without significant difference between HB group, therefore the above results prompt black barley lactobacillus ferment object to rat abdominal fat and weight
Control and the decline of its food ration are without direct relation, further anti-oxidant testing result also this supposition of indirect proof below.
4, the antioxidant activity of black barley lactobacillus ferment object
Research finds that oxidative stress is the important mediating factors that fat and obesity-related disorders occur, develop.It is long-term high
Rouge diet will lead to that Energy intaking is excessive, and weight and abdominal fat increase, at the same in vivo ROS generate it is excessive, under antioxidant ability of organism
Drop, increases in vivo and causes cell oxidative damage so as to cause active oxygen radical (reactive oxygen, ROS), cause
Oxidativestress damage.Therefore the present invention also observes black barley lactobacillus ferment object to the shadow of the anti-oxidant parameter of Induced by High Fat Diet in Rats
It rings.As shown in Fig. 4 (A-D) the result shows that, compared with Normal group, simple high fat diet group rat blood serum superoxides discrimination
Change enzyme SOD (Fig. 4 A), glutathione peroxidase GSH-Px (Fig. 4 C) and catalase enzyme CAT (Fig. 4 D) decline, lipid
Peroxidating marker malonaldehyde MDA (Fig. 4 B) is dramatically increased；Compared with high in fat group of HF group, black barley plants lactobacillus ferment object is dry
Prognosis is remarkably improved the activity of SOD (P < 0.01), GSH-Px (P < 0.01), significantly reduces the level of MDA (P < 0.01)；Wherein
Activity of SOD in serum is close with Normal group.
Embodiment 2: application of the black barley fermentation material in actual food product processing as additive
On the basis of embodiment 1, black barley cream can be also further made in the black barley lactobacillus ferment object of acquisition of fermenting
Bacillus fermentation food, black barley lactobacillus ferment drink.
1, quick-fried pearl fruit-vegetable juice beverage
Materials: sodium alginate: 3g；Fruit juice: 100g；Rye fermentation liquid: 100g；Calcium lactate: 12g；Water: 400g meal companion's sugar:
3g。
Way:
1. fruit juice is mixed with rye fermentation liquid, sodium alginate is added, is stirred evenly with egg-whisk, is put into refrigerator cold-storage mistake
At night, eliminating bubble (during this, appropriate stevioside, xylitol or white granulated sugar, citric acid etc. can be added according to personal preference and adjust
Sugar-acid ratio)；
2. the calcium lactate of precise is poured into water dissolution, heating water bath is can be used in this process, accelerates dissolution, and cooling is standby
With；
3. liquid obtained in step 1 is instilled in calcium lactate solution with spoon or dropper, be made quick-fried pearl (quick-fried pearl at
It should be taken out from calcium lactate solution in time after type, quick-fried pearl is prevented to be hardened).
4. as needed can taste, will using black barley plants lactobacillus ferment liquid be main filling liquid quick-fried pearl and fruit
Juice beverage addition mixing, is made the quick-fried pearl beverage of health juice.
Critical formulations ratio: quick-fried pearl liquid: sodium alginate=200:3 (m/m)；Calcium lactate solution: 0.03g/mL, fruit juice
It is not unique with the ratio of fermentation liquid, it can be adjusted according to hobby, acid can also be adjusted to sweetener according to hobby is corresponding；Stevioside
It can be substituted mutually with white granulated sugar, 1g stevioside sugariness is similar to 7g white sugar.
2, thousand layer cake:
Materials: coconut palm slurry: 210g；Milk: 210g；The companion that eats is sugared: 12g；Gelatine powder: 40g；Rye fermentation liquid: 200mL is red
Heart Dragonfruit Juice: 200mL (can also use the substitution such as other fruit juice or cereal slurry) as needed
Way:
1. coconut palm pulp layer: 210g milk and 210g coconut palm slurry are mixed, 6g meal companion's sugar and 20g Gelatine powder stirring and dissolving is added,
Sieving for standby；
2. Dragonfruit Juice is uniformly mixed with each 200mL of rye plant lactobacillus ferment liquid, lemon acid for adjusting pH is added extremely
3.2, it is eventually adding 6g meal companion's sugar and the dissolution of 20g Gelatine powder is spare；
3. taking square dies, pour into proper amount of coconut slurry and be paved with bottom, be put into refrigerator cold-storage 5min, until coconut palm slurry solidification, takes out；
4. pouring into appropriate dragon fruit rye fermented juice, it is covered in above coconut palm pulp layer, refrigerator cold-storage 5min is placed into, until flue
Fruit rye layer solidification, takes out；
5. repeat the above steps 3-4, coconut palm pulp layer and the alternate production of dragon fruit rye layer, every layer all need to put refrigerator cold-storage it is solidifying
Gu；Container bottom is applied with hot towel after completing, thousand layer cake is demoulded.
Critical formulations ratio: coconut palm slurry: milk=1:1 Gelatine powder: solution=1:20 (m/v)；Dissolved Gelatine powder
Liquid needs to be sieved for finer and smoother mouthfeel；Dragonfruit Juice is substituted with other fruit juice can also；The refrigerator cold-storage time is not fixed,
It can be according to each thickness degree appropriate adjustment.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be within the scope of protection determined by the claims.
Claims (9)
1. a kind of functional food containing black barley lactobacillus ferment object, which is characterized in that the activity of the functional food
Ingredient is a kind of combination of one-component of black barley fermentation material and its fermenting microbe or both, and the fermenting microbe is plant cream
Bacillus (Lactobacillus kisonensis).
2. a kind of method for preparing the functional food containing black barley lactobacillus ferment object, which is characterized in that the method packet
Include following steps:
(1) 80 meshes will be crossed after black barley pulverization, be that pure water, agitating and heating heating is added in 1:5 (m/m) solid-liquid ratio according to mass ratio
To 65 DEG C；
(2) α-alpha-amylase is added, digests 40 minutes, black barley culture medium is obtained after the completion of enzymatic hydrolysis；
(3) the black barley culture medium is put into high-pressure sterilizing pot to sterilize and cool down, activated fermenting microbe is added after cooling
Bacterium solution contains viable count 109CFU/ml, and ferment；The fermenting microbe is lactobacillus plantarum (Lactobacillus
kisonensis)。
3. the method for functional food of the preparation containing black barley lactobacillus ferment object as claimed in claim 2, feature exist
In in step 2, the additive amount of the α-alpha-amylase is 10U/g.
4. the method for functional food of the preparation containing black barley lactobacillus ferment object as claimed in claim 2, feature exist
In in step 3, the inoculum concentration of the fermenting microbe bacterium solution is 3%.
5. the method for functional food of the preparation containing black barley lactobacillus ferment object as claimed in claim 2, feature exist
In in step 3, fermentation temperature is 30 DEG C, and fermentation time 24 hours, be 100 revs/min of shaker fermentations in revolving speed.
6. according to claim 1 or the black barley lactobacillus ferment object that is prepared of any one of claim 2-5 claim exists
Mitigate the obesity of high fat diet induction and corrects the application in oxidativestress damage.
7. black barley lactobacillus ferment object as claimed in claim 6 is answered in the obesity and correction oxidation for mitigating high fat diet induction
Swash the application in damage, which is characterized in that the application method of the fermentation material includes directly eating the fermentation material, utilizing freezing
Dry or spray drying processing is eaten after the dry processing of the fermentation material is obtained solid powdery functional food, or with the hair
Ferment object compatibility functional food as main component.
8. black barley lactobacillus ferment object as claimed in claim 6 is answered in the obesity and correction oxidation for mitigating high fat diet induction
Swash the application in damage, which is characterized in that it is drug that product, which is made, in the fermentation material, the dosage form of the drug be capsule, tablet,
Pulvis.
9. black barley lactobacillus ferment object as claimed in claim 6 and its fermenting microbe are in the obesity for mitigating high fat diet induction
And the application in correction oxidativestress damage, which is characterized in that it is functional food, the function that product, which is made, in the fermentation material
Property food includes cow's milk, beverage, bakes based food and sweets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910774273.4A CN110522034A (en) | 2019-08-21 | 2019-08-21 | A kind of functional food containing black barley lactobacillus ferment object and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910774273.4A CN110522034A (en) | 2019-08-21 | 2019-08-21 | A kind of functional food containing black barley lactobacillus ferment object and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110522034A true CN110522034A (en) | 2019-12-03 |
Family
ID=68662446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910774273.4A Pending CN110522034A (en) | 2019-08-21 | 2019-08-21 | A kind of functional food containing black barley lactobacillus ferment object and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110522034A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113398216A (en) * | 2021-07-01 | 2021-09-17 | 上海交通大学 | Application of fermented grains in preparation of product for relieving body injury caused by smoking |
| CN113854450A (en) * | 2021-09-03 | 2021-12-31 | 上海交通大学 | Hydrogen-rich probiotic fermented grain composition and application thereof in preparation of product for preventing non-alcoholic fatty liver disease |
| CN114568687A (en) * | 2022-03-10 | 2022-06-03 | 上海交通大学 | Preparation method of quinoa compound whole grain enzyme |
| CN115025134A (en) * | 2022-07-01 | 2022-09-09 | 南京盛德生物科技研究院有限公司 | Composition containing lactobacillus plantarum and preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621566A (en) * | 2015-02-11 | 2015-05-20 | 江苏大学 | Lactobacillus-fermented barley extract as well as preparation method and application thereof |
| CN104721652A (en) * | 2015-02-11 | 2015-06-24 | 江苏大学 | Lactobacillus fermented barley meal as well as preparation method and application thereof |
| KR20160141019A (en) * | 2015-05-27 | 2016-12-08 | 경운대학교 산학협력단 | Pharmaceutical composition comprising fermented Opuntia humifusa for preventing and treating obesity or complications thereof and method for preparing the same |
| KR20170010925A (en) * | 2015-07-20 | 2017-02-02 | 우석대학교 산학협력단 | Sunsik using barley flour fermentation products and the manufacturing method thereof |
| CN106820133A (en) * | 2017-01-11 | 2017-06-13 | 江苏大学 | A kind of Lactobacillus plantarum fermentation Fructus Hordei Vulgaris extract tablet and preparation method thereof |
| CN109123647A (en) * | 2018-10-19 | 2019-01-04 | 上海交通大学 | A kind of black barley ferment preparation method of effective enriching gamma-aminobutyric and polyphenol |
| CN110079556A (en) * | 2019-04-24 | 2019-08-02 | 上海交通大学 | A kind of black barley fermentation material is mitigating the application in injury of lungs and enteric flora disturbance |
-
2019
- 2019-08-21 CN CN201910774273.4A patent/CN110522034A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621566A (en) * | 2015-02-11 | 2015-05-20 | 江苏大学 | Lactobacillus-fermented barley extract as well as preparation method and application thereof |
| CN104721652A (en) * | 2015-02-11 | 2015-06-24 | 江苏大学 | Lactobacillus fermented barley meal as well as preparation method and application thereof |
| KR20160141019A (en) * | 2015-05-27 | 2016-12-08 | 경운대학교 산학협력단 | Pharmaceutical composition comprising fermented Opuntia humifusa for preventing and treating obesity or complications thereof and method for preparing the same |
| KR20170010925A (en) * | 2015-07-20 | 2017-02-02 | 우석대학교 산학협력단 | Sunsik using barley flour fermentation products and the manufacturing method thereof |
| CN106820133A (en) * | 2017-01-11 | 2017-06-13 | 江苏大学 | A kind of Lactobacillus plantarum fermentation Fructus Hordei Vulgaris extract tablet and preparation method thereof |
| CN109123647A (en) * | 2018-10-19 | 2019-01-04 | 上海交通大学 | A kind of black barley ferment preparation method of effective enriching gamma-aminobutyric and polyphenol |
| CN110079556A (en) * | 2019-04-24 | 2019-08-02 | 上海交通大学 | A kind of black barley fermentation material is mitigating the application in injury of lungs and enteric flora disturbance |
Non-Patent Citations (1)
| Title |
|---|
| 郭光等: "高脂饮食诱导下的肥胖和肥胖抵抗大鼠细胞形态及瘦素、AMPK表达变化的研究", 《北京体育大学学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113398216A (en) * | 2021-07-01 | 2021-09-17 | 上海交通大学 | Application of fermented grains in preparation of product for relieving body injury caused by smoking |
| CN113854450A (en) * | 2021-09-03 | 2021-12-31 | 上海交通大学 | Hydrogen-rich probiotic fermented grain composition and application thereof in preparation of product for preventing non-alcoholic fatty liver disease |
| CN114568687A (en) * | 2022-03-10 | 2022-06-03 | 上海交通大学 | Preparation method of quinoa compound whole grain enzyme |
| CN115025134A (en) * | 2022-07-01 | 2022-09-09 | 南京盛德生物科技研究院有限公司 | Composition containing lactobacillus plantarum and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110522034A (en) | A kind of functional food containing black barley lactobacillus ferment object and application | |
| CN104824548B (en) | Matrimony vine compound health ferment and preparation method thereof | |
| CN100399946C (en) | Hygienical functional food of blue berry and preparation method | |
| JP6684966B2 (en) | Novel Lactobacillus sakei and composition containing the same | |
| CN105167056B (en) | A kind of high concentration blueberry juice drink | |
| CN102333459A (en) | The composition that comprises caffeoyl tartaric acid and/or its derivative | |
| JP2008174539A (en) | Healthy and functional food for obesity patient using purple-colored potato | |
| CN106690331A (en) | Kelp dietary fiber granules and preparation method thereof | |
| CN107530387B (en) | Oral composition containing Bifidobacterium and cruciferous vegetable | |
| CN101678051A (en) | Adiponectin concentration increases and/or suppresses the preparation and the visceral fat accumulation inhibitor of its minimizing in the promotion blood | |
| CN113499401A (en) | Pharmaceutical composition for treating Alzheimer disease and preparation method and application thereof | |
| CN112626001B (en) | Probiotic composition for promoting growth of butyric acid bacteria and application thereof | |
| KR20170120264A (en) | Fermented chestnut puree of probiotic lactic acid bacteria and foods composition, medicinal composition including the same | |
| CN107136513A (en) | Adjust the health food of colony balance, preparation method and applications in human body | |
| CN101955874B (en) | Method for brewing bitter almond liqueur | |
| JP6619153B2 (en) | Green juice | |
| JP5422200B2 (en) | Liver dysfunction improving agent | |
| KR102538090B1 (en) | Food composition and health functional food containing Lactobacillus casei IDCC 3451 with proteolytic ability | |
| KR102423025B1 (en) | Food composition and health functional food containing Lactobacillus rhamnosus IDCC 3201 with proteolytic ability | |
| US20080220052A1 (en) | Body weight gain inhibitor | |
| JP2005532294A (en) | Compositions and methods for enhancing renal function | |
| JP6841444B2 (en) | Immunostimulant | |
| Iorgachev et al. | Synbiotic additives in the waffles technology | |
| CN111357902A (en) | Functional beverage capable of reducing blood fat and preparation method thereof | |
| RU2202217C2 (en) | Composition for dragee production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |