CN113854549A - 一种复合果蔬发酵组合物及其制备方法 - Google Patents
一种复合果蔬发酵组合物及其制备方法 Download PDFInfo
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- CN113854549A CN113854549A CN202110869185.XA CN202110869185A CN113854549A CN 113854549 A CN113854549 A CN 113854549A CN 202110869185 A CN202110869185 A CN 202110869185A CN 113854549 A CN113854549 A CN 113854549A
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Abstract
本发明提供一种复合果蔬发酵组合物(即植菌素)及其制备方法,所述组合物由包括选自多种不同的小浆果水果、芹菜和十字花科蔬菜和藻类等原料经过添加乳酸菌、醋酸菌和酵母菌深层发酵,多次通入氮气的发酵模式制成。本发明的复合果蔬发酵组合物可达到解酒护肝效果。
Description
技术领域
本发明涉及一种保健品,尤其涉及一种复合果蔬发酵组合物及其制备方法。
背景技术
中国的饮酒文化源远流长。随着物质生活水平的提高,含酒精饮料的消耗量也在增加,近年来,成人酒精中毒的发生率也相应升高。众所周知,长期饮酒可造成全身多系统的损伤,尤其容易形成酒精性脂肪肝,因此解酒护肝是临床医学中一项十分重要的研究课题。目前已有很多解酒护肝类中药和保健品,证明对减少酒精损伤肝原纤维,加快乙醇分解,减少引发酒精肝等具有疗效,但仍存在效果不佳,口感单一、含有防腐剂、配方不科学、疗效不确切、工艺不合理、剂型落后等缺陷。其中,市场上一些具有解酒护肝功能的发酵类产品,质量层次不齐,存在发酵工艺简单,效果不佳,无法真正达到护肝效果。
HepG2细胞具有正常肝细胞的生理功能,又具有癌细胞增殖速度快的特点,因此被广泛应用于肝细胞毒性、肝脂质代谢和体外代谢研究,是从细胞层面研究肝细胞损伤的良好模型。
一般微生物的正常生长需要气体交换。在发酵中通过多次充入惰性气体(如氮气或者二氧化碳),可以实现充分的脱氧,从而改变微生物代谢,使得耗氧发酵反应暂停,利于活性更好的保存。
氮气(N2)是一种无色、无臭的惰性气体,使用氮气一般是利用它来排除氧气,减缓微生物的氧化作用和呼吸作用,改变微生物生长平衡以及代谢,使得耗氧发酵反应暂停,利于活性更好的保存。
二氧化碳(CO2)是碳原子的最高氧化状态,常温下以无色无味的气体状态存在,微溶于水。二氧化碳是一种天然抗微生物剂,具有抑制微生物生长的作用。因为二氧化碳分子是非极性分子,易溶解在微生物细胞膜的脂质双分子层中,且能增加膜的流动性,从而使细胞质暴露在有毒的环境中。微生物的细胞质含有水分,而二氧化碳与水发生水合反应生成碳酸,导致细胞质pH值降低,使细胞所受压强增大。当二氧化碳在细胞内积累时,微生物视其为代谢废物而需消耗更多的代谢能量,同时取代氧气最小限度,发生降解反应,扰乱微生物正常的生理平衡。
小浆果是指的果实相对较小而柔嫩多汁的一类果树总称。主要包括树莓、蓝莓、葡萄、桑葚等。其营养价值丰富,富含多酚,类黄酮,花青素等天然物质,具有非常好的抗氧化作用,能帮助肝脏保护人体细胞免受自由基和氧化应激反应的攻击。精选小浆果作为发酵物组合,具有解酒护肝效果。
发明内容
为了解决现有技术中存在的问题,本发明提供一种营养丰富的复合果蔬发酵组合物,也称植菌素,经过分步深层发酵,同时多次通入惰性气体改变发酵模式,实现充分的脱氧,从而改变微生物代谢,使得耗氧发酵反应暂停,利于活性更好的保存,最后进行巴氏灭菌处理,释放出更多利于吸收的小分子物质,得到复合果蔬发酵液-植菌素。通过体内和体外实验验证,能够达到解酒护肝的显著功效,保护肝脏细胞免受酒精侵害。本发明还提供一种复合果蔬发酵组合物制备方法。该方法是经过深层发酵后,同时多次通入惰性气体,改变发酵模式,实现充分的脱氧,从而改变微生物代谢,使得耗氧发酵反应暂停,利于活性更好的保存,最后进行巴氏灭菌处理,释放出更多利于吸收的小分子物质,得到复合果蔬发酵液-植菌素。通过体内和体外实验验证,能够达到解酒护肝的功效,保护肝脏细胞免受酒精侵害。
为了实现上述目的,本发明的技术方案为:
本发明提供一种复合果蔬发酵组合物,其特征在于,由以下重量份的原料经发酵制成:
(1)水果:包含石榴:2至11份,山楂:1至9份,葡萄:10至20份,柚子:10至20份,西红柿:10至20份,黑莓:1至10份,桑葚:1至10份,红树莓:1至10份,黑加仑:1至10份,蓝莓:1至10份;
(2)蔬菜:包含芹菜:6至16份,和至少一种十字花科蔬菜:4至14份;
(3)藻类:包含海带:1至10份,螺旋藻:1至10份;
所述原料(1):(2):(3)的比例为50至90份:2至40份:1至20份;
所述发酵组合物还包含各自占组合物总重量0.1%至5%的活的乳酸菌、醋酸菌以及酵母。
进一步的,所述十字花科蔬菜为西兰花或/和芥菜。
优选的,所述的复合果蔬发酵组合物,由以下重量份的原料经发酵制成:
(1)水果:包含石榴、山楂、葡萄、柚子、西红柿、黑莓、桑葚、红树莓、黑加仑和蓝莓,比例为7:5:14:12:12:4:4:4:4:4;
(2)蔬菜:包含芹菜和至少一种十字花科蔬菜,其比例为11:9;
(3)藻类:包含海带和螺旋藻,其比例为5:5;
所述原料(1):(2):(3)的比例为70:20:10;
所述发酵组合物还包含3%的活的乳酸菌、3%的醋酸菌以及3%的酵母。
进一步的,所述复合果蔬发酵组合物,其由选自以下的原料发酵制成:石榴、山楂、葡萄、柚子、西红柿、黑莓、桑葚、红树莓、黑加仑、蓝莓、芹菜、西兰花、海带、螺旋藻,并且所述发酵组合物包含活的乳酸菌、醋酸菌以及酵母,并且其中所述原料的重量百分比为:石榴:山楂:葡萄:柚子:西红柿:黑莓:桑葚:红树莓:黑加仑:蓝莓:芹菜:西兰花:海带:螺旋藻=7%:5%:14%: 12%:12%:4%:4%:4%:4%:4%:11%:9%:5%:5%。
本发明还提供一种制备上述复合果蔬发酵组合物的方法,具体包括以下步骤:
(1)制备料液:将所述原料水果、蔬菜、藻类清洗、粉碎,搅拌,任选地添加红糖;
(2)酵母发酵:向料液中加入0.1%至5%的酵母菌进行发酵,发酵完成后通入无菌的惰性气体,密封等下一步发酵;
(3)醋酸菌发酵:向料液中加入0.1%至5%的醋酸菌进行发酵,发酵完成后通入无菌的惰性气体,密封等下一步发酵;
(4)乳酸菌发酵:向料液中加入0.1%至5%的活的乳酸菌进行发酵,发酵完成后通入无菌的惰性气体,密封等下一步发酵;
(5)过滤,通入无菌的惰性气体,密封静置;
(6)灌装,巴氏灭菌即为成品。
优选的,所述的复合果蔬发酵组合物的制备方法,添加的发酵菌素分别为 3%的活的乳酸菌、3%的醋酸菌以及3%的酵母菌。
进一步的,所述的复合果蔬发酵组合物的制备方法,制备步骤(2)-(6),通入惰性气体包括99%纯度无菌的二氧化碳或者氮气,通气时间根据时间发酵容量来确定,一般30min到2h,通入惰性气体的作用是改变发酵模式,实现充分的脱氧,从而改变微生物代谢,使得耗氧发酵反应暂停,利于活性更好的保存。
进一步的,所述的复合果蔬发酵组合物的制备方法,各发酵周期为1-4周,优选2周。
进一步的,依据上述方法,可以将所述发酵组合物制备成溶液剂、混悬剂、糖浆剂、蜜膏、露剂、软胶囊、散剂、硬胶囊、片剂或颗粒的形式。
本发明还提供所述复合果蔬发酵组合物的用途,其包含有一种或多种用于解酒护肝的药物活性成分,用于解酒护肝的药物或保健品。
附图说明
图1为实施案例1中所得产品、葡萄鲜榨汁、蓝莓鲜榨汁、红树莓鲜榨汁以及市售酵素的SOD检测结果图;
图2为各试剂孵育后的细胞经CCK8法测定细胞活性的结果图。
具体实施方式
制备实施例1:
原料:
石榴:山楂:葡萄:柚子:西红柿:黑莓:桑葚:红树莓:黑加仑:蓝莓:芹菜:西兰花:海带:螺旋藻=7:5:14:12:12:4:4:4:4:4:11:9:5:5。
制法:
原料分拣,去除坏果,按上述比例洗净,用臭氧水消毒处理后,用无菌水漂洗,以去除材料上残留的臭氧,在洁净的条件下,消毒的粉碎机打碎,转入发酵桶,搅拌器60转/分钟处理2小时,按照原料总重加15%的红糖,搅拌均匀。
酵母发酵:加入3%的酵母菌,搅匀后,盖好透气膜,在常温下发酵2周,期间每天观察发酵情况,3天搅拌一次,每次30分钟。发酵完成后,通入无菌的99%纯度二氧化碳45min,密封。
醋酸菌发酵:酵母菌发酵2周后,加入3%的醋酸菌,搅匀,常温发酵2周,期间每天观察发酵情况,3天搅拌一次,每次30分钟。发酵完成后,通入无菌的 99%纯度二氧化碳45min,密封。
乳酸菌发酵:醋酸菌发酵2周后,加入3%的乳酸菌,搅匀,通入无菌氮气,流速50L/分钟,时间30分钟,密封,常温发酵2周,期间每天观察发酵情况。发酵完成后,通入无菌的99%纯度二氧化碳45min,密封。
乳酸菌发酵两周后,用400目滤网,过滤得到发酵液,发酵液中加入15%蜂蜜,通入无菌的99%纯度二氧化碳45min,密封静置;灌装,巴氏灭菌即为成品。
制备实施例2:
原料:
石榴:山楂:葡萄:柚子:西红柿:黑莓:桑葚:红树莓:黑加仑:蓝莓:芹菜:芥菜:海带:螺旋藻=7:5:14:12:12:4:4:4:4:4:11:9:5:5。
制法:
原料分拣,去除坏果,按上述比例洗净,用臭氧水消毒处理后,用无菌水漂洗,以去除材料上残留的臭氧,在洁净的条件下,消毒的粉碎机打碎,转入发酵桶,搅拌器60转/分钟处理2小时,按照原料总重加15%的红糖,搅拌均匀。
酵母发酵:加入3%的酵母菌,搅匀后,盖好透气膜,在常温下发酵2周,期间每天观察发酵情况,3天搅拌一次,每次30分钟。发酵完成后,通入无菌的99%纯度二氧化碳45min,密封。
醋酸菌发酵:酵母菌发酵2周后,加入3%的醋酸菌,搅匀,常温发酵2周,期间每天观察发酵情况,3天搅拌一次,每次30分钟。发酵完成后,通入无菌的 99%纯度二氧化碳45min,密封。
乳酸菌发酵:醋酸菌发酵2周后,加入3%的乳酸菌,搅匀,通入无菌氮气,流速50L/分钟,时间30分钟,密封,常温发酵2周,期间每天观察发酵情况。发酵完成后,通入无菌的99%纯度二氧化碳45min,密封。
乳酸菌发酵两周后,用400亩滤网,过滤得到发酵液,发酵液中加入15%蜂蜜,通入无菌的99%纯度二氧化碳45min,密封静置;灌装,巴氏灭菌即为成品。
几组实验数据:
1、抗氧化研究实验:
按照SOD检测试剂盒(南京建成)的操作规程对实施案例1中所得产品、葡萄鲜榨汁、蓝莓鲜榨汁、红树莓鲜榨汁以及市售酵素进行测定。
SOD结果如图1所示,结果表明:植菌素,即复合果蔬发酵组合物中的SOD活性高,具有抗氧化性。
2、解酒护肝功效研究试验:
试验动物:SPF级KM小鼠,60只,试验选用50只,其他10只为空白对照。小鼠均为雄性,4-5周龄,购自广东省医学实验动物中心,实验开始时动物体重平均值为21.3±1.4g。
试验分组和设计:试验分为试验设模型组、海王金樽组、醋酸菌组、Hydrodol 组、植菌素组(实施案例1中所得产品,按人用推荐剂量的30倍)。植菌素人拟用剂量为60ml/d,海王牌金樽片临床用量为9g/d,醋酸菌临床用量为60ml/d, Hydrodol临床用量为4粒/d。人按照60kg体重计,利用随机分组方法进行分组,剂量设计如下表1所示。
表1、单次给药对醉酒小鼠解酒试验动物组别及剂量设置
注:给药0.5h后灌胃给予50%乙醇造模。
给药前禁食不禁水12h-16h,给药顺序先模型组、植菌素组、海王金樽组、醋酸菌组、Hydrodol组。给药30min后,各组分别以0.2ml/10g体重灌胃给予50%乙醇。灌胃给予50%乙醇后,立即观察各动物的醉酒发生率、醉酒潜伏期以及醉酒时间。小鼠灌酒后将其背向下轻轻放入鼠笼,若小鼠背向下的姿势保持30秒以上,则认为翻正反射消失,即为醉酒。醉酒发生率=每组发生醉酒的动物数 /10*100%;从灌胃给予50%乙醇至翻正反射消失的时间为醉酒潜伏时间;从翻正反射消失到苏醒的时间为醒酒时间,超过6小时的以6小时计。
丙氨酸氨基转移酶(ALT)、天冬氨酸氨基转移酶(AST)的含量:50%乙醇灌胃 6h后,所有小鼠摘眼球取血,3000r/min离心10min分离血清,用全自动血液生化分析检测血清ALT、AST的含量。采集试验分组后剩余小鼠血液,进行血清ALT、 AST的含量检测,作为空白对照。
结果与分析如下:
1、解酒作用
小鼠灌胃给予50%乙醇后,模型组、海王金樽组、醋酸菌组、Hydrodol组、植菌素组醉酒发生率分别为100%、89%、80%、90%、56%。与模型组相比较,植菌素组潜伏期显著延长,差异具有统计学意义(p<0.01);醋酸菌组合 Hydrodol组醉酒潜伏期有所延长,但是差异不具有统计学意义。与模型组相比较,植菌素组醉酒时间明显缩短,差异具有统计学意义(p<0.01)。见表2 所示。
组别 | 醉酒发生率/% | 醉酒潜伏期/min | 醉酒时间/min |
模型组(50%乙醇) | 100(n=9) | 25.0±18.1(n=9) | 360.0±0.00(n=9) |
海王金樽组 | 89(n=9) | 25.3±18.0(n=8) | 360.0±0.00(n=8) |
醋酸菌组 | 80(n=10) | 31.3±22.9(n=8) | 360.0±0.00(n=8) |
Hydrodol组 | 90(n=10) | 29.9±15.3(n=9) | 360.0±0.00(n=9) |
植菌素组 | 56(n=9) | 99.4±60.0<sup>**</sup>(n=5) | 239.2±104.4<sup>**</sup>(n=5) |
注:与模型组比较,*:p<0.05,**:p<0.01。
结果表明:植菌素,即复合果蔬发酵组合物具有明显的醒酒作用。
2、对动物血清ALT、AST含量影响
与空白组相比,模型组AST含量显著升高(p<0.01),ALT含量未见明显差异。与模型组相比,醋酸菌组合植菌素组AST含量显著下降,差异具有统计学意义(p<0.05和p<0.05)。见表3所示。
注:与空白组比较,*:p<0.05,**:p<0.01。与模型组比较,*:p<0.05,
**:p<0.01。
结果表明:植菌素具有护肝的功效。
3、对HepG2细胞酒精性损伤的保护作用。
将HepG2细胞数调整到5×104个/mL,接种于96孔培养板,培养24h,每组 6个复孔。设置不同分组,如下表:
乙醇 | 植菌素 | |
空白 | / | / |
模型组(乙醇组) | 6% | / |
低剂量对照组 | / | 2% |
中剂量对照组 | / | 3% |
高剂量对照组 | / | 4% |
低剂量试验组 | 6% | 2% |
中剂量试验组 | 6% | 3% |
高剂量试验组 | 6% | 4% |
剩余用无菌纯水补充。
将各试剂按照上表进行配制后,混匀反应30min,过0.22滤膜,向各孔加入10ul,孵育24h,CCK8法测定细胞活性。
结果如图2所示,注:p<0.01,
结果表明:植菌素具有保护肝脏细胞免受酒精侵害的作用。
本发明的复合果蔬组合物,所用的原料都是来自于食材,且发酵参与菌更是人体微生态系统的组成部分。因此,其副作用几乎为零。
本发明的复合果蔬组合物所用制备方式中多次通入惰性气体,改变发酵模式,实现充分的脱氧,从而改变微生物代谢,使得耗氧发酵反应暂停,利于活性更好的保存。
本发明的复合果蔬组合物,经过深层发酵,最终成品密封后,经过巴氏灭菌,不仅能长期保存,而且有利于释放大量利于吸收的活性小分子。因此,其解酒护肝效果好
因此,本发明提供了一种新的复合果蔬发酵技术,得到的产品质量可控,富含活性小分子,不含甲醇、甲醛和丁酸,能够起到解酒护肝功效,保护肝脏细胞免受酒精侵害,可以实现工业化生产。
Claims (10)
1.一种复合果蔬发酵组合物,其特征在于,由以下重量份的原料经发酵制成:
(1)水果:包含石榴:2至11份,山楂:1至9份,葡萄:10至20份,柚子:10至20份,西红柿:10至20份,黑莓:1至10份,桑葚:1至10份,红树莓:1至10份,黑加仑:1至10份,蓝莓:1至10份;
(2)蔬菜:包含芹菜:6至16份,和至少一种十字花科蔬菜:4至14份;
(3)藻类:包含海带:1至10份,螺旋藻:1至10份;
所述原料(1):(2):(3)的比例为50至90份:2至40份:1至20份;
所述发酵组合物还包含各自占组合物总重量0.1%至5%的活的乳酸菌、醋酸菌以及酵母。
2.根据权利要求1所述的复合果蔬发酵组合物,其特征在于,所述十字花科蔬菜为西兰花或/和芥菜。
3.根据权利要求1所述的复合果蔬发酵组合物,其特征在于,由以下重量份的原料经发酵制成:
(1)水果:包含石榴、山楂、葡萄、柚子、西红柿、黑莓、桑葚、红树莓、黑加仑和蓝莓,比例为7:5:14:12:12:4:4:4:4:4;
(2)蔬菜:包含芹菜和至少一种十字花科蔬菜,其比例为11:9;
(3)藻类:包含海带和螺旋藻,其比例为5:5;
所述原料(1):(2):(3)的比例为70:20:10;
所述发酵组合物还包含3%的活的乳酸菌、3%的醋酸菌以及3%的酵母。
4.根据权利要求1所述的复合果蔬发酵组合物,其特征在于,其由选自以下的原料发酵制成:石榴、山楂、葡萄、柚子、西红柿、黑莓、桑葚、红树莓、黑加仑、蓝莓、芹菜、西兰花、海带、螺旋藻,并且所述发酵组合物包含活的乳酸菌、醋酸菌以及酵母,并且其中所述原料的重量百分比为:石榴:山楂:葡萄:柚子:西红柿:黑莓:桑葚:红树莓:黑加仑:蓝莓:芹菜:西兰花:海带:螺旋藻=7%:5%:14%:12%:12%:4%:4%:4%:4%:4%:11%:9%:5%:5%。
5.一种制备权利要求1复合果蔬发酵组合物的方法,其特征在于,包括以下步骤:
(1)制备料液:将所述原料水果、蔬菜、藻类清洗、粉碎,搅拌,任选地添加红糖;
(2)酵母发酵:向料液中加入0.1%至5%的酵母菌进行发酵,发酵完成后通入无菌的惰性气体,密封等下一步发酵;
(3)醋酸菌发酵:向料液中加入0.1%至5%的醋酸菌进行发酵,发酵完成后通入无菌的惰性气体,密封等下一步发酵;
(4)乳酸菌发酵:向料液中加入0.1%至5%的活的乳酸菌进行发酵,发酵完成后通入无菌的惰性气体,密封等下一步发酵;
(5)过滤,通入无菌的惰性气体,密封静置;
(6)灌装,巴氏灭菌即为成品。
6.根据权利要求5所述的复合果蔬发酵组合物的制备方法,其特征在于,添加的发酵菌素分别为3%的活的乳酸菌、3%的醋酸菌以及3%的酵母菌。
7.根据权利要求6所述的复合果蔬发酵组合物的制备方法,其特征在于,制备步骤(2)-(6),通入惰性气体包括99%纯度无菌的二氧化碳或者氮气,通气时间根据时间发酵容量来确定,一般30min到2h,通入惰性气体的作用是改变发酵模式,实现充分的脱氧,从而改变微生物代谢,使得耗氧发酵反应暂停,利于活性更好的保存。
8.根据权利要求6或7所述的复合果蔬发酵组合物的制备方法,其特征在于,各发酵周期为1-4周。
9.根据权利要求1-8所述的解酒护肝植菌素及其制备方法,其特征在于,所述发酵组合物可以制备成溶液剂、混悬剂、糖浆剂、蜜膏、露剂、软胶囊、散剂、硬胶囊、片剂或颗粒的形式。
10.根据权力要求1的复合果蔬发酵组合物的用途,其包含有一种或多种用于解酒护肝的药物活性成分,用于解酒护肝的药物或保健品。
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