CN113667614A

CN113667614A - Taiwan Chenopodium album fermentation product and its application

Info

Publication number: CN113667614A
Application number: CN202010411373.3A
Authority: CN
Inventors: 张肇麟; 陈如茵; 蔡美珠; 陈纪桦; 吴家驹; 高均玮
Original assignee: Food Industry Research and Development Institute
Current assignee: Food Industry Research and Development Institute
Priority date: 2020-05-15
Filing date: 2020-05-15
Publication date: 2021-11-19
Anticipated expiration: 2040-05-15
Also published as: CN113667614B

Abstract

The invention relates to a fermentation product of Chenopodium china Chenopodium album shell and its application. The present invention provides a method for producing a fermentation product of Chenopodium album shell. The invention also provides the use of the quinoa shell leavening in Taiwan as a prebiotic to promote the growth of probiotics.

Description

Taiwan Chenopodium album fermentation product and its application

Technical Field

The present invention relates to a fermentation product of Chenopodium china Taiwan, and more particularly to a fermentation product of Chenopodium china Taiwan which can be used as a prebiotic (prebiotic).

Background

Chenopodium quinoa (Djulis) has the reputation of "ruby" in the original country of Taiwan, and is a popular cereal grain material in Taiwan agricultural industry and food industry. According to the records of Taiwan vegetative note (Taiwan vegetative note, second edition, second volume, angiosperm, 1996, p385), Taiwan of Chenopodiaceae (Chenopodiaceae) of Taiwan is a special annual herbaceous plant, seed shells are rich in various pigments, so that the fruit cluster seeds can show different colors such as green, red, orange, yellow, purple and the like in the mature color-changing process in the growing period. The Chenopodium quinoa is a traditional coarse cereal crop which is planted and eaten by original resident families of Taiwan for more than one hundred years, and the original land of the Chenopodium quinoa is mainly distributed in the areas of Taiwan, Taidong and the like. The quinoa seeds are rich in various nutrients required by human bodies, such as starch (50 percent), protein (14 percent), dietary fiber (14 percent), minerals such as potassium, calcium, magnesium and the like, essential amino acids such as histidine, lysine, valine and the like which are relatively deficient in cereal food materials, and also rich in polyphenol phytochemicals such as phenolic acid, flavonoid and the like which are beneficial to the biological functions of the human bodies, and the quinoa seeds are a high-quality dietary source.

Since the Chenopodium sinensis shells contain slightly toxic saponin, and if the Chenopodium sinensis shells are eaten with the saponin, the Chenopodium sinensis shells are usually peeled off to obtain Chenopodium sinensis seeds, and then the Chenopodium sinensis seeds are further processed, so a large amount of Chenopodium sinensis shells are produced. TW I632919 discloses a quinoa shell extract having anti-wrinkle activity on the skin and a method for preparing the same. TW 201912177A further discloses an alcoholic extract of Chenopodium china shell that is useful for antioxidant, whitening or anti-skin aging.

The function of the Chenopodium album of Taiwan has yet to be further researched and developed, thereby increasing the economic value of the Chenopodium album of Taiwan.

Disclosure of Invention

The invention mainly aims to provide a fermentation product of the Chenopodium china Chenopodium album shell which can be used as a prebiotic.

Accordingly, in one aspect, the present invention provides a method for preparing a fermentation product of quinoa taiwan.

In another aspect, the invention provides a fermentation product of Chenopodium china Chenopodium album shell prepared by the method of the invention.

In another aspect, the present invention provides a prebiotic composition comprising a fermentation product of quinoa taiwan of the present invention.

In another aspect, the present invention provides a method for culturing probiotics using the quinoa shell fermentation product or prebiotic composition of the present invention.

In another aspect, the present invention provides a use of the quinoa shell fermentation product or prebiotic composition of the present invention to increase the number of probiotics in a subject.

Another aspect of the invention provides a glycoprotein-payload conjugate obtainable by the method of the invention.

Drawings

FIG. 1 shows the effect of the fermentation product of Chenopodium formosanum on the growth of Lactobacillus fermentum (ATCC 14931), Lactobacillus plantarum (ATCC 14917) and Bifidobacterium animalis subsp.animalis (ATCC 25527) in the present invention.

Detailed Description

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described. All publications and patents specifically mentioned herein are incorporated herein by reference for all purposes. All references cited in this specification are to be considered as indicative of the level of skill in the art.

It should be noted that, as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Also, the terms "a", "an", "one or more", and "at least one" are used interchangeably herein. It should also be noted that the terms "comprising," "including," and "having" are used interchangeably.

Typically, ranges are expressed herein as from "about" one particular value, and/or to "about" another particular value. When such ranges are expressed, embodiments include ranges from one particular value and/or to another particular value. Similarly, when values are expressed as approximations, by use of the term "about," it will be understood that the particular value forms another embodiment. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint. As used herein, the term "about" refers to ± 20%, ± 15%, ± 10%, ± 9%, ± 8%, ± 7%, ± 6%, ± 5%, ± 4%, ± 3%, ± 2%, ± 1%, ± 0.5% or ± 0.25%.

As used herein, "probiotic bacteria" or "probiotics" refers to microorganisms (bacteria or fungi) that benefit an individual. Some probiotics naturally reside in the intestinal tract of the host. Other probiotics may be introduced into the host by dietary supplements.

The term "prebiotic" generally refers to a substance that will initiate the growth (and thus increase the viable count or CFU) or activity of a probiotic.

The term "subject" as used herein refers to a mammal, unless otherwise specified. In certain exemplary embodiments, the subject is a human, including infants, children, and adults.

The quality and quantity of the beneficial commensal flora in an individual can vary with antibiotic treatment, stress, dietary imbalances and disease, particularly gastrointestinal disorders. The increase in probiotics can significantly alleviate this phenomenon. The invention surprisingly discovers that the product obtained by fermenting the Chenopodium china Taiwan can be used as a prebiotic, which can promote the growth of probiotics so as to increase the number of the probiotics.

Accordingly, it is an object of the present invention to provide a method for preparing a fermentation product of quinoa taiwan, comprising:

(1) grinding the Chinese Taiwan Chenopodium album into powder;

(2) sterilizing and drying the powder of the quinoa taiwan to obtain sterilized and dried powder of the quinoa taiwan;

(3) mixing the sterilized and dried Chenopodium china Chenopodium album shell powder with sugar, Saccharomyces cerevisiae, Lactobacillus pentosus, Weissella cibaria, Lactobacillus plantarum, xylanase and water to obtain a mixture;

(4) after anaerobic fermentation of said mixture at about 15 ℃ to about 35 ℃ for about 12 to about 36 hours, stopping the fermentation reaction by high temperature sterilization and obtaining a quinoa shell fermentation mixture; and

(5) drying the fermentation mixture of the Chenopodium album to obtain the fermentation product of the Chenopodium album.

According to the present invention, taiwan li husk is a tough testa obtained by removing endosperm, embryo and bran from the seed of taiwan chenopodium. It is noted, however, that the term "taiwan rica shell" does not indicate that the shell is completely free of any endosperm, germ and/or bran components.

In one embodiment of the present invention, the Chenopodium china Linn is dried (e.g., by natural air drying and sunshine). In another embodiment of the present invention, the taiwan Chenopodium sinensis shell used in step (1) of the present invention is a Chenopodium sinensis shell whose red-green color difference value (Δ a) measured by a color difference meter is a positive value (preferably about 1 to about 10; more preferably about 4 to about 8; most preferably about 6).

In one embodiment of the present invention, the average particle size of the Chenopodium quinoa shell powder is about 500 μm to about 1000 μm; preferably about 700 μm to about 800 μm; most preferably about 750 μm.

In one embodiment of the present invention, the step (2) is performed by a hot air assisted radio frequency drying system to sterilize and dry the quinoa taiwan powder, wherein the temperature of the hot air used in the hot air assisted radio frequency drying system is about 40 ℃ to about 70 ℃, preferably about 50 ℃; the RF frequency is about 30MHz to about 60MHz, preferably about 40MHz to about 50MHz, and most preferably about 40.68 MHz; and the plate spacing is about 90cm to about 130cm, preferably about 100cm to about 120cm, and most preferably about 110 cm.

In one embodiment of the present invention, the weight ratio of the sterilized dried Chenopodium china Linn shell powder to the sugar in step (3) is about 5:1 to about 15:1, preferably about 8:1 to about 12:1, and most preferably about 10: 1.

In one embodiment of the present invention, the amount of saccharomyces cerevisiae in step (3) is about 1x 10 based on the weight of the sterilized dried quinoa taiwan shell powder⁶CFU/g to about 9x 10¹⁰CFU/g, preferably about 5x 10⁶CFU/g to about 7.5x 10⁸CFU/g, most preferably about 4.3x 10⁸CFU/g。

In one embodiment of the present invention, the Lactobacillus pentosus, Weissella cibaria and Lactobacillus plantarum-like strains in step (3) are present as a mixture of lactic acid bacteria; wherein the ratio of Lactobacillus pentosus to Weissella cibaria is from about 2:1 to about 1:6, preferably from about 1:1 to about 1:4, more preferably about 1: 2; wherein the ratio of weissella cibaria to lactobacillus plantarum is from about 4:1 to about 1:3, preferably from about 2:1 to about 1:2, more preferably about 1: 1; and wherein the total bacteria count of said lactic acid bacteria mixture is about 2.5x 10 based on the weight of said sterilized dried quinoa taiwan shell powder³CFU/g to about 10x 10⁶CFU/g, preferably about 5x 10⁴CFU/g to about 8.5x 10⁵CFU/g, most preferably about 6.5x 10⁴ CFU/g。

In one embodiment of the present invention, the xylanase is present in an amount of about 0.5unit/g to about 3unit/g, preferably about 15unit/g to about 2 unit/g, and most preferably about 1.4unit/g, based on the weight of the sterilized dried quinoa taiwan shell powder in step (3).

In one embodiment of the present invention, the water in step (3) may be autoclaved primary water; and the amount of water is from about 0.6mL/g to about 2mL/g, preferably from about 0.8mL/g to about 1.5mL/g, and most preferably about 1.2mL/g, based on the weight of said sterilized dried Chenopodium quinoa powder.

In one embodiment of the present invention, the anaerobic fermentation in step (4) may be performed in a fermentation tank or a fermentation bag; wherein the fermentation temperature is from about 15 ℃ to about 35 ℃, preferably from about 20 ℃ to about 30 ℃, and most preferably about 25 ℃; and wherein the fermentation time is about 12 to 36 hours, preferably about 20 to 30 hours, and most preferably about 24 hours.

In one embodiment of the present invention, the autoclaving in step (4) is performed by boiling with water at about 90 to about 100 ℃ for about 15 to about 30 minutes, preferably about 100 ℃ for about 20 minutes.

In one embodiment of the present invention, the drying in step (5) can be performed by any conventional drying method, such as vacuum drying, reduced pressure drying, freeze drying, vacuum freeze drying, spray drying, and high temperature drying. In a preferred embodiment of the present invention, the drying in step (5) is performed by using fluidized bed drying at a temperature of about 65 ℃ to about 95 ℃ (preferably about 75 ℃ to about 85 ℃).

Another object of the present invention is to provide a fermentation product of Chenopodium china, which can be obtained by the fermentation method of the present invention. The fermentation product of the quinoa taiwan of the present invention can promote the growth of probiotics, so it is used as prebiotics. It is therefore another object of the present invention to provide a prebiotic composition comprising a quinoa shell fermentation product of taiwan china obtainable by the fermentation process of the present invention.

In one embodiment of the present invention, the prebiotic composition may further comprise one or more additional prebiotics, which may include, but are not limited to, galactooligosaccharides, fructooligosaccharides, xylooligosaccharides, indigestible maltodextrins, inulin, isomalto-oligosaccharides, lactitol, lactulose, trans-galactooligosaccharides, soy oligosaccharides and wheat bran.

In one embodiment of the invention, the prebiotic composition may be a pharmaceutical or nutraceutical formulation, such as a nutraceutical, nutritional or dietary supplement, medical or functional food or beverage product, a meal replacement or food supplement. Thus, the prebiotic compositions of the present invention may be administered in the form of a medicament or as a dietary supplement, preferably in combination with one or more pharmaceutically or nutritionally acceptable carriers.

Another object of the present invention is a method for culturing probiotics using the quinoa shell fermentation product or prebiotic composition of the present invention, which comprises culturing probiotics in a medium containing the quinoa shell fermentation product or prebiotic composition of the present invention under appropriate conditions.

According to the present invention, the probiotic bacteria include, but are not limited to, Akkermansia (Akkermansia), Bacteroides (Bacteroides), Bifidobacterium (Bifidobacterium), Enterococcus (Enterococcus), clostridium pratensis (Faecalibacterium), Lactobacillus (Lactobacillus), Morganella (Morganella), helicobacter (Oscillospira), bacillus (oscillobacter), paracasei (parasauterella), Propionibacterium (Propionibacterium), Streptococcus digestus (Peptostreptococcus), Pediococcus (Pediococcus), Streptococcus (Streptococcus). In a preferred embodiment of the invention, the probiotic bacteria may be Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus plantarum (Lactobacillus plantarum) and Bifidobacterium animalis subsp.

According to the present invention, the term "culture medium" refers to a liquid or solid composition containing at least one solute and allowing the growth and/or reproduction of probiotics.

Another object of the present invention is to provide a method and use of the fermentation product of quinoa taiwan shell or prebiotic composition of the present invention for increasing one or more probiotics in a subject, wherein the fermentation product of quinoa taiwan shell or prebiotic composition of the present invention is administered to the subject, and based on the proliferation of probiotics, effects such as prevention or treatment of inflammatory bowel disease, improvement of defecation quality, improvement of sleep quality, improvement of blood lipoprotein lipid concentration, improvement of blood triglyceride concentration, improvement of mood, and/or improvement of blood cholesterol concentration can be achieved.

The following examples are provided for illustrative purposes and are not intended to limit the scope of the present invention.

Example 1 preparation of fermentation product of Chenopodium album shell

About 500g of dried Chenopodium album (Taiwan) shell with a red-green color difference value (Delta a) of more than 6 as determined by a color difference Meter (Minolta Chroma Meter CR-200, Japan) was collected, and after being micronized by a rapid food homogenizer (RETSCH Knife Mill GRINDOMIX GM 200, Germany), the Chenopodium album shell powder with an average particle size of about 754.8 μm was selected by sieving with a 70mesh sieve. And (3) treating the powder of the Chenopodium quinoa Hance with hot air assisted radio frequency drying system at 50 ℃ and 40.68MHz for 6 minutes at a polar plate distance of 110cm for sterilizing and drying.

Adding 10g sugar and 1g Saccharomyces cerevisiae ATCC 208353(4.3x 10) into 100g sterilized and dried powder of Chenopodium album (Taiwan) shell⁸CFU/g) and 2g lactic acid bacteria (including mixed strains of Lactobacillus pentosus (Lactobacillus pentosus) ATCC 8041, Weissella (Weissella cibaria) DSM 15878 and Lactobacillus plantarum (Lactobacillus parapratensis) ATCC 10776, total bacteria count 6.5x 10⁴CFU/g) and 140unit xylanase (xylanase, PANLYVE 696), adding 120mL of autoclaved primary water, mixing uniformly, sealing and placing in an anaerobic fermentation bag, reacting for 24 hours at 25 ℃, immediately taking out the Chenopodium quinoa shell powder, cooking for 20 minutes at 100 ℃, and drying at 75-85 ℃ by utilizing a fluidized bed (RETSCH TG 200, Germany) to obtain the Chenopodium quinoa shell fermentation product.

Example 2 analysis of the composition of the fermentation product of Chenopodium album

To evaluate the effect of fermentation on the nutritional and functional chemical components of the shells of Chenopodium sinensis, the fermentation product of Chenopodium sinensis obtained in the above example 1 was subjected to content analysis including total polyphenolic compounds (total polyphenolic contents), total flavonoids (total flavonoids contents), dietary fibers, phytic acid (phytic acid) and saponin (saponin).

2-1 analysis of Total Polyphenol and Total Flavonoids content

Analysis of Total Polyphenol and Total Flavonoids before and after fermentation of Chenopodium album shell refers to Singleton et al (Analysis of Total phenols and other oxidation substrates and antioxidants by means of the following of Folin-Ciocalteu reagent. methods enzyme. 1999,299: 152. 178.), Sarker et al (Salinity stress molecules, biological lead fragments, vitamins and antioxidants selected Amaranthus leaves. J. Sci. obtained. 2018,99: 2275. 2284) and orange et al (2016, Kikuki (House) and orange juice of Haematitum. J. Sci. food, 2018,99: 2275. 2284), respectivelyata) influence of fruit extract on biochemical indices of inflammation, and was determined by the method disclosed in Taiwan agricultural chemistry and food science, Vol.49, No. 3, p 118-130). Take 125. mu.l of 0.2N Folin&Ciocalteu's phenol reagent and 25. mu.l of unfermented Chenopodium sinensis shell powder (control group, A) or fermented product of Chenopodium sinensis shell (fermented group, B) methanol extract, mixing, standing for 3 min, and adding 100. mu.l of Na₂CO₃And after shaking and mixing uniformly, standing for 40 minutes in a dark place, and then measuring the 760nm light absorption value of the final reaction product. 0, 15.62, 31.25, 62.50, 125 and 250ppm gallic acid (gallic acid) were taken as standard curves in mg gallic acid/g. In the analysis of total flavonoid content, 100 μ l of methanol extract of unfermented Chenopodium quinoa shell powder (control group, A) or fermented product (fermentation group, B) is taken, 30 μ l of 5% sodium nitrite is added, reacted for 6 min, and then 30 μ l of 10% aluminum nitrate is added, and reacted for 6 min; subsequently, 100. mu.l of 1M sodium hydroxide was added, and the change in absorbance at 515nm was measured after 10 minutes of reaction. Furthermore, Rutin (Rutin) was used as a control for total flavonoid analysis, and the total flavonoid content of the samples was expressed as mg Rutin/g dry powder.

The analysis result of the total polyphenol and total flavone content shows that (table 1), the total polyphenol compound content of the Chenopodium china Taiwan can be improved by 1.7 times (19.84 → 53.65mg/g) after the fermentation treatment by the yeast, the lactic acid bacteria mixture and the xylanase. However, if the total flavonoid content was further analyzed, there was no significant change. To clarify The main chemical components contained in The fermentation product of Chenopodium album shell, Taiwan, The analysis was further performed by using high resolution liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS), and The primary fermentation product of Chenopodium album shell was compared with The known literature report (Chyau, C.C. et al, The iInhibitory effects of Djulis (Chenopodium formosanum) and its biological activity complex on adipogenesis in 3T 3-L1adipoytes 2018,23:1780, Hsua, B.Y., Lin, S.W., Stephen Inbaraj, B.Chenopodium, Chenopodium, B.H., Simultaneous determination of phenolic acids and polypeptides in phenolic residues in colloidal inorganic complex Kosanum Kosakum, Piper bethum, H. Chenopodium album shell fermentation product of Taiwan, 11.E.H., HPLC-ESI, Taiwan, 11-MSB.D-MS, 11, 11.C. 11, and III biological activity products of Chenopodium album shell fermentation product, III, and B.D-11.D.E.D.E.E.E.M. 7, IIITo contain vanillic acid (vanillic acid) [ (M-H)^-： 167.00063]Vanillic acid hexoside [ (M-H)^-：329.11140]Quinic acid (quinic acid) [ (M-H)^-：191.03271]And protocatechuic acid (protocatechuic acid) derivative [ (M-H)^-：283.14080]And the like. This result supports that the main component in the fermentation product of Chenopodium album shell of Taiwan should be a non-flavonoid phenolic compound.

TABLE 1 influence of fermentation on the content variation of total polyphenols and total flavonoids of Chenopodium album (L.) Kunth

^ap<0.05

2-2 dietary fiber content analysis

Quantitative Analysis of dietary fibre is carried out with reference to the Methods according to AOAC Method 991.43(Total, Soluble and insoluble fiber in foods, enzymic-biological Method, MES-TRIS buffer, Official Methods of Analysis of the Association of the scientific and Analytical chemists,15th ed.,3rd Support. Association: Arlington, VA,1992.2) and AACCI Method 32-07.01(Soluble, insoluble, and Total fiber in foods and foods products, AACC International applied Method 11 Edition). The results in table 2 show that the soluble dietary fiber content of the fermentation product of the Chenopodium china chensinensis shells treated by the fermentation of the yeast, the lactic acid bacteria mixture and the xylanase is significantly increased by 51.61%, and the insoluble dietary fiber content is reduced by 16.29%.

TABLE 2 dietary fiber content changes before and after fermentation of Taiwan Chenopodium album shell

2-3 Phytic acid analysis

The phytic acid content of Chenopodium album shell was analyzed using the Total Phosphorus Assay Kit (Megazyme, Ireland; see secure. Megazyme. com/files/Booklet/K-PHYT _ DATA. pdf). 1g of unfermented Chenopodium quinoa shell powder (control, A) and the fermented product of Chenopodium quinoa shell (fermentation, B) were added with 20mL of hydrochloric acid solution (0.66M), and reacted overnight at room temperature. Subsequently, after the crude extract from the reaction was centrifuged at 13,000rpm for 10 minutes, 0.5mL of the supernatant was added to an equal volume of sodium hydroxide solution (0.75M) to carry out neutralization reaction, whereby a neutral extract was obtained. And taking the extract liquid, and respectively analyzing the phytic acid content in the extract liquid. As shown in table 3, the content of phytic acid, a major anti-nutrient substance, in the fermentation product of taiwan pigweed shell, after being fermented by yeast, lactic acid bacteria mixture and xylanase, was significantly reduced by 54.41% compared to that of the unfermented powder of taiwan pigweed shell.

TABLE 3 change of phytic acid content before and after fermentation of Taiwan Chenopodium album shell

^aChange rate (%) - (a-B/a) × 100

2-4 analysis of total saponin content

The determination of the change in total Saponin content in the shell of Chenopodium album (Taiwan) was carried out by referring to the method reported by Shiau et al (Quantification for Saponin from a soap berry (Sapindus mukorossi Gaertn) in purification Products by a Chromatographic method and two Colorimetric assays J.Fac.agr.Kyushu Univ.2009,54: 215-. 5g of unfermented Chenopodium quinoa shell powder (control group, A) and 5g of the fermented product of Chenopodium quinoa shell (fermentation group, B) were added with 100mL of methanol to react at 50 ℃ for 12 hours, and then filtered with No. 1 filter paper to obtain the supernatant. Concentrating and drying the extract, and respectively adding ethyl acetate: after fractional extraction of water (1:1, v/v) and n-butanol-water (1:1, v/v), an n-butanol fractional extract can be obtained. Subsequently, after concentrating and drying the n-butanol extract, the change of the total saponin content of the chenopodium album powder before and after fermentation was measured by using vanillin-sulfuric acid assay. The determination result is shown in Table 4, compared with the non-fermented Chenopodium sinensis shell powder (saponin: 1.20 + -0.11 mg/mL), the total saponin content (0.47 + -0.02 mg/mL) of the Chenopodium sinensis shell fermentation product is significantly reduced by 60.83%; the results prove that the total saponin content of the fermentation product of the Chenopodium album Chenopodium is effectively reduced, and the industrial utilization of the byproduct of the Chenopodium album Linn processing is improved.

TABLE 4 variation of saponin content before and after powder fermentation of Chenopodium album powder

^aChange rate (%) - (a-B/a) × 100, p<0.05

Example 3

Two strains of lactic acid bacteria (Lactobacillus fermentum ATCC 14931, Lactobacillus plantarum ATCC 14917, Lactobacillus animalis subsp.animalis ATCC 25527) were anaerobically cultured and activated in Lactobacillus broth (MRS) respectively, and then diluted with the bacterial liquid sequence and applied to MRS agar plates, and anaerobically cultured, and then the initial bacterial count was counted, 0.1mL of the 10-fold diluted bacterial liquid was inoculated to MRS broth containing 2% of unfermented Chenopodium quinoa Hayata powder (A) or Chenopodium quinoa Hayata fermented product (B) obtained in example 1, the MRS broth was anaerobically cultured at 35 ℃ for 4 days, then diluted with the bacterial liquid sequence and applied to MRS agar plates respectively, and after anaerobic culture, the final bacterial count was counted (Gibson, G.R. et al: biological samples of microorganisms-1994), 11:491-498).

Comparing the growth of the three strains of animal subspecies, i.e. lactobacillus fermentum, lactobacillus plantarum and bifidobacterium animalis, cultured in MRS medium by adding the unfermented Chenopodium quinoa powder and the fermentation product of the Chenopodium quinoa. As shown in fig. 1, the control group (a) added with 2% of non-biologically modified quinoa china shell powder can only proliferate lactobacillus fermentum and lactobacillus plantarum 1.6 and 2.1 times in MRS medium, respectively; however, the experiment group (B) added with 2% of the Chenopodium quinoa shell fermentation product can significantly increase the bacterial counts of the animal subspecies of Lactobacillus fermentum, Lactobacillus plantarum and Bifidobacterium animalis by 4, 3.9 and 4 times, respectively. The experimental result proves that the fermentation product of the Chinese Taiwan Chenopodium album shell has the function of prebiotics (prebiotics) for improving the growth of the probiotics with intestinal functions.

The above-described embodiments are merely illustrative of the principles and effects of the present invention, and do not limit the present invention. Modifications and variations of the above-described embodiments may be made by those skilled in the art without departing from the spirit of the invention. The scope of the invention is to be determined by the claims that follow.

Claims

1. A method of preparing a fermentation product of quinoa taiwan, comprising:

(1) grinding the Chinese Taiwan Chenopodium album into powder;

(5) drying the fermentation mixture of the Chenopodium china to obtain the fermentation product of the Chenopodium china Chenopodium.

2. The method of claim 1, wherein in step (3), the weight ratio of sterilized dried Chenopodium china shell powder to sugar is from about 5:1 to about 15: 1.

3. The method of claim 1 or 2, wherein in step (3), the amount of Saccharomyces cerevisiae is about 1x 10 based on the weight of the sterilized dried Chenopodium quinoa powder⁶CFU/g to about 9x 10¹⁰CFU/g。

4. The method according to claim 1 or 2, wherein in step (3), the Lactobacillus pentosus, Weissella cibaria and Lactobacillus plantarum-like strains are in the form of a mixture of lactic acid bacteria; wherein the ratio of Lactobacillus pentosus to Weissella cibaria is from about 2:1 to about 1:6, and the ratio of Weissella cibaria to Lactobacillus plantarum is from about 4:1 to about 1: 3; and wherein the total bacteria count in said lactic acid bacteria mixture is about 2.5x 10 based on the weight of said sterilized dried quinoa shell powder³CFU/g to about 10x 10⁶CFU/g。

5. The method of claim 1 or 2, wherein in step (3), the xylanase is present in an amount of about 0.5unit/g to about 3 units/g, based on the weight of the sterilized dried quinoa shell powder.

6. The method of claim 1 or 2, wherein in step (3), the amount of water is about 0.6mL/g to about 2mL/g based on the weight of the sterilized dried quinoa taiwan shell powder.

7. The method of claim 1, wherein in step (4), said fermentation temperature of said mixture is about 25 ℃ and said fermentation time is about 24 hours.

8. The method of claim 1 or 7, wherein in step (4), the pasteurization system is performed with water at about 100 ℃ for about 20 minutes.

9. The method according to claim 1, wherein the drying is performed at 65 ℃ to 95 ℃ in step (5).

10. A quinoa shell fermentation product of taiwan obtained by the method of any one of claims 1 to 9.

11. A prebiotic composition comprising the quinoa shell fermentation product of claim 10.

12. The prebiotic composition of claim 11 further comprising one or more additional prebiotics selected from the group consisting of galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides, indigestible maltodextrin, inulin, isomalt-oligosaccharides, lactitol, lactulose, trans-galacto-oligosaccharides, soy-oligosaccharides and wheat bran.

13. A method of culturing probiotics comprising culturing said probiotics under suitable conditions in a medium containing the quinoa taiwan shell fermentation product of claim 10 or the prebiotic composition of claim 11 or 12.

14. The method of claim 13, wherein the probiotic is selected from the group consisting of: ixomyces, Bacteroides, Bifidobacterium, enterococcus, Clostridium prasukii, Lactobacillus, Morganella, Oscillatoria, ParaSaturella, Propionibacterium, digestive streptococci, Pediococcus, and Streptococcus.

15. The method of claim 14, wherein the probiotic is selected from the group consisting of: lactobacillus fermentum, lactobacillus plantarum, and bifidobacterium animalis subspecies.

16. Use of a quinoa shell fermentation product according to claim 10 or a prebiotic composition according to claim 11 or 12 in the manufacture of a medicament for use in increasing one or more probiotics in a subject.

17. The use according to claim 16, wherein the probiotic is selected from the group consisting of: ixomyces, Bacteroides, Bifidobacterium, enterococcus, Clostridium prasukii, Lactobacillus, Morganella, Oscillatoria, ParaSaturella, Propionibacterium, digestive streptococci, Pediococcus, and Streptococcus.

18. The use according to claim 17, wherein the probiotic is selected from the group consisting of: lactobacillus fermentum, lactobacillus plantarum, and bifidobacterium animalis subspecies.