CN112841628A - Fermented product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in diabetes - Google Patents
Fermented product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in diabetes Download PDFInfo
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- CN112841628A CN112841628A CN202110087393.4A CN202110087393A CN112841628A CN 112841628 A CN112841628 A CN 112841628A CN 202110087393 A CN202110087393 A CN 202110087393A CN 112841628 A CN112841628 A CN 112841628A
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- 239000002699 waste material Substances 0.000 title claims abstract description 35
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 25
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 25
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 8
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 8
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000001914 filtration Methods 0.000 claims description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 28
- 239000001888 Peptone Substances 0.000 claims description 24
- 108010080698 Peptones Proteins 0.000 claims description 24
- 239000004744 fabric Substances 0.000 claims description 24
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 24
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 24
- 235000019319 peptone Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 23
- 241000221377 Auricularia Species 0.000 claims description 19
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 241001149430 Auricularia auricula-judae Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims 6
- 230000000694 effects Effects 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 241000700159 Rattus Species 0.000 description 9
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 description 3
- 229940109239 creatinine Drugs 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000009200 high fat diet Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 108700029181 Bacteria lipase activator Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ZSJLQEPLLKMAKR-UHFFFAOYSA-N Streptozotocin Natural products O=NN(C)C(=O)NC1C(O)OC(CO)C(O)C1O ZSJLQEPLLKMAKR-UHFFFAOYSA-N 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 208000016097 disease of metabolism Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- ZSJLQEPLLKMAKR-GKHCUFPYSA-N streptozocin Chemical compound O=NN(C)C(=O)N[C@H]1[C@@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O ZSJLQEPLLKMAKR-GKHCUFPYSA-N 0.000 description 1
- 229960001052 streptozocin Drugs 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 210000003462 vein Anatomy 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Abstract
The invention belongs to the technical field of biology, and particularly relates to a fermented freeze-dried product prepared from agaric waste residues and fruit and vegetable wastes, a composition of the fermented freeze-dried product and application of the composition in diabetes. The agaric, the orange peel and the Chinese cabbage root are respectively subjected to juicing, enzyme deactivation and sterilization, then lactobacillus plantarum is inoculated, and fermentation and freeze-drying are carried out to obtain a fermentation freeze-dried product. And the three different fermented freeze-dried products are scientifically and reasonably proportioned, thereby playing a role in synergy in the aspect of preventing and controlling diabetes. The product of the invention has good safety and no toxic or side effect, and is an ideal product for diabetics.
Description
Technical Field
The invention belongs to the technical field of biology, and particularly relates to a fermented freeze-dried product prepared from agaric waste residues and fruit and vegetable wastes, a composition of the fermented freeze-dried product and application of the composition in diabetes.
Background
Diabetes Mellitus (DM) is a metabolic disease mainly characterized by chronic hyperglycemia due to multiple causes. The prevalence rate of diabetes in China in 2013 is 10.4%, only in the past 4 years, the prevalence rate of diabetes in China in 2017 is increased to 10.96%, the number of patients reaches 1.14 hundred million, and the people live at the top of the world. The prevention and treatment responsibility of diabetes is important, and compared with western medicine, the traditional Chinese medicine has unique advantages as the traditional Chinese medicine, which is different from person to person and treats syndrome by differentiation.
The lactobacillus fermented fruit and vegetable juice is one of the most concerned probiotic beverages in recent years, and provides the nutritional and health value of the fruit and vegetable juice and probiotics brought by consumers, but the lactobacillus fermentation is still lack of deep exploration in the aspects of fruit and vegetable waste utilization and product compatibility and application.
Disclosure of Invention
Extracting Auricularia auricula with water at 90-95 ℃ under normal pressure for 1 hour, filtering to obtain Auricularia auricula residue, adding water at a material-to-liquid ratio of 1: 1-2, juicing, filtering with 100-mesh filter cloth, heating at 80-85 ℃ for 12-30 min to inactivate enzyme, sterilizing, and cooling. Adding 1-3 g of peptone and 0.2-0.3 g of magnesium sulfate into each liter of juice, inoculating 0.1g of lactobacillus plantarum powder, fermenting for 2-6 days at 25-37 ℃, and freeze-drying to obtain the agaric fermentation freeze-dried product.
Adding water into fresh orange peel according to the ratio of the material to the liquid of 1: 1.5-2.5, juicing, filtering with 100-mesh filter cloth, heating at 80-85 ℃ for 12-30 min to inactivate enzyme, sterilizing, and cooling. Adding 1-3 g of peptone and 0.2-0.3 g of magnesium sulfate into each liter of juice, inoculating 0.1g of lactobacillus plantarum powder, fermenting for 2-6 days at 25-37 ℃, and freeze-drying to obtain an orange peel fermentation freeze-dried product.
Adding water into fresh Chinese cabbage roots according to the ratio of material to liquid of 1: 1-2, juicing, filtering with 100-mesh filter cloth, heating at 80-85 ℃ for 12-30 min to inactivate enzyme, sterilizing and cooling. Adding 1-3 g of peptone and 0.2-0.3 g of magnesium sulfate into each liter of juice, inoculating 0.1g of lactobacillus plantarum powder, fermenting for 2-6 days at 25-37 ℃, and freeze-drying to obtain a Chinese cabbage root fermentation freeze-dried product.
Further, Auricularia auricula is extracted with water at 92 deg.C under normal pressure for 1 hr, the filtered Auricularia auricula residue is extracted with water at a ratio of 1: 1.5, juiced, filtered through 100 mesh filter cloth, heated at 83 deg.C for 20min to inactivate enzyme, sterilized, and cooled. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and lyophilizing to obtain lyophilized product of Auricularia.
Adding water into fresh pericarpium Citri Tangerinae at a ratio of 1: 2, juicing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.22g per liter of juice, inoculating lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and lyophilizing to obtain lyophilized product of pericarpium Citri Tangerinae.
Adding water into fresh rhizoma Seu herba Bergeniae at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 31 deg.C for 3 days, and lyophilizing to obtain lyophilized radix Brassicae alba fermentation product.
The composition of the agaric waste residues and the fruit and vegetable waste is prepared from the following raw materials in parts by weight: 3-12 parts of an edible fungus fermentation freeze-dried product, 8-15 parts of an orange peel fermentation freeze-dried product and 9-13 parts of a Chinese cabbage root fermentation freeze-dried product.
Further, the composition of the agaric waste residues and the fruit and vegetable waste is prepared from the following raw materials in parts by weight: 7 parts of agaric fermentation freeze-dried product, 12 parts of orange peel fermentation freeze-dried product and 11 parts of Chinese cabbage root fermentation freeze-dried product.
Advantageous effects
The invention belongs to the technology of fruit and vegetable waste utilization, lactic acid bacteria act on protein, sugar, fat and other substances of fruit and vegetable waste to generate new substances, and the lactic acid bacteria fermentation changes the composition types of fruit and vegetable juice substances and changes the composition proportion of the fruit and vegetable juice substances. The scientific and reasonable proportioning of different fruit and vegetable fermented freeze-dried products after lactobacillus fermentation plays a role in synergy in the aspects of preventing and controlling diabetes.
The product of the invention has good safety and no toxic or side effect, and is an ideal product for diabetics.
Detailed Description
The plant raw materials and the strain raw materials used by the invention can be purchased and obtained through commercial approaches.
Example 1
Extracting Auricularia with water at 90 deg.C under normal pressure for 1 hr, filtering to obtain Auricularia residue, adding water at a ratio of 1:1, squeezing, filtering with 100 mesh filter cloth, heating at 85 deg.C for 12min to inactivate enzyme, sterilizing, and cooling. Adding peptone 3g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 37 deg.C for 2 days, and lyophilizing to obtain lyophilized product of Auricularia.
Example 2
Extracting Auricularia with water at 95 deg.C under normal pressure for 1 hr, filtering to obtain Auricularia residue, adding water at a ratio of 1: 2, juicing, filtering with 100 mesh filter cloth, heating at 80 deg.C for 30min to inactivate enzyme, sterilizing, and cooling. Adding peptone 1g and magnesium sulfate 0.3g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 25 deg.C for 6 days, and lyophilizing to obtain lyophilized product of Auricularia.
Example 3
Extracting Auricularia with water at 92 deg.C under normal pressure for 1 hr, filtering to obtain Auricularia residue, adding water at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and lyophilizing to obtain lyophilized product of Auricularia.
Example 4
Adding water into fresh pericarpium Citri Tangerinae at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 80 deg.C for 30min to inactivate enzyme, sterilizing, and cooling. Adding peptone 1g and magnesium sulfate 0.3g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 25 deg.C for 6 days, and lyophilizing to obtain lyophilized product of pericarpium Citri Tangerinae.
Example 5
Adding water into fresh pericarpium Citri Tangerinae at a ratio of 1: 2.5, squeezing, filtering with 100 mesh filter cloth, heating at 85 deg.C for 12min to inactivate enzyme, sterilizing, and cooling. Adding peptone 3g and magnesium sulfate 0.2g per liter of juice, inoculating lactobacillus plantarum powder 0.1g, fermenting at 37 deg.C for 2 days, and lyophilizing to obtain lyophilized product of pericarpium Citri Tangerinae.
Example 6
Adding water into fresh pericarpium Citri Tangerinae at a ratio of 1: 2, juicing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.22g per liter of juice, inoculating lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and lyophilizing to obtain lyophilized product of pericarpium Citri Tangerinae.
Example 7
Adding water into fresh rhizoma Seu herba Bergeniae at a ratio of 1:1, squeezing, filtering with 100 mesh filter cloth, heating at 85 deg.C for 12min to inactivate enzyme, sterilizing, and cooling. Adding peptone 3g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 37 deg.C for 2 days, and lyophilizing to obtain lyophilized radix Brassicae alba fermentation product.
Example 8
Adding water into fresh rhizoma Seu herba Bergeniae at a ratio of 1: 2, squeezing, filtering with 100 mesh filter cloth, heating at 80 deg.C for 30min to inactivate enzyme, sterilizing, and cooling. Adding peptone 1g and magnesium sulfate 0.3g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 25 deg.C for 6 days, and lyophilizing to obtain lyophilized radix Brassicae alba fermentation product.
Example 9
Adding water into fresh rhizoma Seu herba Bergeniae at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 31 deg.C for 3 days, and lyophilizing to obtain lyophilized radix Brassicae alba fermentation product.
Example 10
Extracting Auricularia with water at 92 deg.C under normal pressure for 1 hr, filtering to obtain Auricularia residue, adding water at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and spray drying to obtain Auricularia fermented spray-dried product.
Example 11
Adding water into fresh pericarpium Citri Tangerinae at a ratio of 1: 2, juicing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.22g per liter of juice, inoculating lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and spray drying to obtain pericarpium Citri Tangerinae fermented spray-dried product.
Example 12
Adding water into fresh rhizoma Seu herba Bergeniae at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 31 deg.C for 3 days, and spray drying to obtain spray dried product of radix Brassicae campestris.
Test examples
The healthy SD rat is unlimited in sex, the body mass is 220-250 g, the SD rat is fed in a normal standard mode, and water and food are freely drunk. One week of observation was observed with no abnormalities. After the rats are fed with the high-sugar high-fat diet for 4 weeks, streptozotocin (prepared from 0.1mol/L citrate buffer solution 1:1.3 and with the pH value of 4.2-4.5) is injected into the abdominal cavity, the high-sugar high-fat diet is continued, after 3 days, the rats are fasted for 12 hours, tail venous blood is taken, and the model building success of the diabetic rats is determined by measuring the blood sugar content to be more than or equal to 16.7 mmol/L. The model rats were randomly divided into a diabetic group, sample groups 1 to 12 (corresponding to examples 1 to 12, respectively), and sample groups 13 to 17 (obtained by mixing the freeze-dried products of examples 3, 6, and 9 at a ratio of 12: 9: 9, 9: 8: 13, 10: 10: 10, 3: 15: 12, and 7: 12: 11, respectively), with 8 rats per group.
The samples in the sample group are subjected to intragastric administration at 500mg/kg body weight per day, and 8 rats in the normal control group are subjected to intragastric administration at 500mg/kg body weight per day in the same diabetes group.
And taking a tail vein biochemical analyzer to detect fasting blood glucose, blood creatinine and urea nitrogen at 8 weeks after treatment. After the model building is successful, the fasting blood sugar (BG), the blood creatinine (SCR) and the urea nitrogen (BUN) of the rats in the diabetic group are obviously higher than those in the normal control group at each time point. However, after gavage (sample group), these indices were reduced, and blood glucose, blood creatinine, and urea nitrogen were significantly reduced at 8 weeks. See table 1.
TABLE 1
The details which are not described in the present invention are the common general knowledge which can be selected by the ordinary skilled person in the art. Although the invention has been described in detail hereinabove with respect to specific embodiments thereof, it will be apparent to those skilled in the art that modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The composition of the agaric waste residue and fruit and vegetable waste fermented freeze-dried products is characterized by being prepared from the following raw materials in parts by weight: 3-12 parts of an edible fungus fermentation freeze-dried product, 8-15 parts of an orange peel fermentation freeze-dried product and 9-13 parts of a Chinese cabbage root fermentation freeze-dried product.
2. The agaric waste residue and fruit and vegetable waste fermented freeze-dried product composition as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 7 parts of agaric fermentation freeze-dried product, 12 parts of orange peel fermentation freeze-dried product and 11 parts of Chinese cabbage root fermentation freeze-dried product.
3. The composition of the fermented and freeze-dried edible fungus waste residue and fruit and vegetable waste products as claimed in claim 1, wherein the fermented and freeze-dried edible fungus product is prepared by the following preparation method: extracting Auricularia auricula with water at 90-95 ℃ under normal pressure for 1 hour, filtering to obtain Auricularia auricula residue, adding water at a material-to-liquid ratio of 1: 1-2, juicing, filtering with 100-mesh filter cloth, heating at 80-85 ℃ for 12-30 min to inactivate enzyme, sterilizing, and cooling. Adding 1-3 g of peptone and 0.2-0.3 g of magnesium sulfate into each liter of juice, inoculating 0.1g of lactobacillus plantarum powder, fermenting at 25-37 ℃ for 2-6 days, and freeze-drying to obtain a freeze-dried product.
4. The composition of the agaric waste residues and the fruit and vegetable waste fermented freeze-dried products as claimed in claim 1, wherein the orange peel fermented freeze-dried products are prepared by the following preparation method: adding water into fresh orange peel according to the ratio of the material to the liquid of 1: 1.5-2.5, juicing, filtering with 100-mesh filter cloth, heating at 80-85 ℃ for 12-30 min to inactivate enzyme, sterilizing, and cooling. Adding 1-3 g of peptone and 0.2-0.3 g of magnesium sulfate into each liter of juice, inoculating 0.1g of lactobacillus plantarum powder, fermenting at 25-37 ℃ for 2-6 days, and freeze-drying to obtain a freeze-dried product.
5. The composition of the lyophilized products of Auricularia waste residues and fruit and vegetable wastes, which is prepared by the following steps: adding water into fresh Chinese cabbage roots according to the ratio of material to liquid of 1: 1-2, juicing, filtering with 100-mesh filter cloth, heating at 80-85 ℃ for 12-30 min to inactivate enzyme, sterilizing and cooling. Adding 1-3 g of peptone and 0.2-0.3 g of magnesium sulfate into each liter of juice, inoculating 0.1g of lactobacillus plantarum powder, fermenting at 25-37 ℃ for 2-6 days, and freeze-drying to obtain a freeze-dried product.
6. The composition of the fermented and freeze-dried edible fungus waste residue and fruit and vegetable waste products as claimed in claim 1, wherein the fermented and freeze-dried edible fungus product is prepared by the following preparation method: extracting Auricularia with water at 92 deg.C under normal pressure for 1 hr, filtering to obtain Auricularia residue, adding water at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and lyophilizing to obtain lyophilized product.
7. The composition of the agaric waste residues and the fruit and vegetable waste fermented freeze-dried products as claimed in claim 1, wherein the orange peel fermented freeze-dried products are prepared by the following preparation method: adding water into fresh pericarpium Citri Tangerinae at a ratio of 1: 2, juicing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.22g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 30 deg.C for 4 days, and lyophilizing to obtain lyophilized product.
8. The composition of the lyophilized products of Auricularia waste residues and fruit and vegetable wastes, which is prepared by the following steps: adding water into fresh rhizoma Seu herba Bergeniae at a ratio of 1: 1.5, squeezing, filtering with 100 mesh filter cloth, heating at 83 deg.C for 20min to inactivate enzyme, sterilizing, and cooling. Adding peptone 2g and magnesium sulfate 0.2g per liter of juice, inoculating Lactobacillus plantarum powder 0.1g, fermenting at 31 deg.C for 3 days, and lyophilizing to obtain lyophilized product.
9. The use of the lyophilized composition of Auricularia waste residue and fruit and vegetable waste fermented product of any one of claims 1 and 2 in the preparation of a product for preventing diabetes.
10. The use of a lyophilized composition of Auricularia waste residue and fruit and vegetable waste fermented product of any one of claims 1 and 2 in the preparation of a product for controlling diabetes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110087393.4A CN112841628A (en) | 2021-01-22 | 2021-01-22 | Fermented product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in diabetes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112841621A (en) * | 2021-01-22 | 2021-05-28 | 黑龙江省科学院微生物研究所 | Fermented freeze-dried product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in hyperlipidemia |
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| CN105614611A (en) * | 2015-12-31 | 2016-06-01 | 天津天绿健科技有限公司 | Fruit and vegetable fermentation product |
| CN108887663A (en) * | 2018-05-23 | 2018-11-27 | 厦门和美科盛生物技术有限公司 | A kind of lactic acid bacteria ferment product and preparation method thereof |
| CN109247578A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of black fungus reducing blood lipid ferment and preparation method thereof |
| CN112841621A (en) * | 2021-01-22 | 2021-05-28 | 黑龙江省科学院微生物研究所 | Fermented freeze-dried product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in hyperlipidemia |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105614611A (en) * | 2015-12-31 | 2016-06-01 | 天津天绿健科技有限公司 | Fruit and vegetable fermentation product |
| CN108887663A (en) * | 2018-05-23 | 2018-11-27 | 厦门和美科盛生物技术有限公司 | A kind of lactic acid bacteria ferment product and preparation method thereof |
| CN109247578A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of black fungus reducing blood lipid ferment and preparation method thereof |
| CN112841621A (en) * | 2021-01-22 | 2021-05-28 | 黑龙江省科学院微生物研究所 | Fermented freeze-dried product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in hyperlipidemia |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112841621A (en) * | 2021-01-22 | 2021-05-28 | 黑龙江省科学院微生物研究所 | Fermented freeze-dried product using agaric waste residue and fruit and vegetable waste, composition thereof and application thereof in hyperlipidemia |
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