CN113875987A - Formula food with anti-aging function - Google Patents
Formula food with anti-aging function Download PDFInfo
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- CN113875987A CN113875987A CN202111091546.9A CN202111091546A CN113875987A CN 113875987 A CN113875987 A CN 113875987A CN 202111091546 A CN202111091546 A CN 202111091546A CN 113875987 A CN113875987 A CN 113875987A
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- ganoderma lucidum
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- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 230000003712 anti-aging effect Effects 0.000 title claims abstract description 29
- 239000006041 probiotic Substances 0.000 claims abstract description 32
- 235000018291 probiotics Nutrition 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 25
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 25
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 24
- 241000382455 Angelica sinensis Species 0.000 claims abstract description 23
- 239000003814 drug Substances 0.000 claims abstract description 23
- 230000000529 probiotic effect Effects 0.000 claims abstract description 18
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 17
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 17
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 17
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 17
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 17
- 241000222336 Ganoderma Species 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 241001468157 Lactobacillus johnsonii Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001963 growth medium Substances 0.000 claims abstract description 13
- 230000032683 aging Effects 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 8
- 238000009631 Broth culture Methods 0.000 claims abstract description 7
- 230000036039 immunity Effects 0.000 claims abstract description 6
- 239000002609 medium Substances 0.000 claims abstract description 5
- 230000035755 proliferation Effects 0.000 claims abstract description 5
- 230000002708 enhancing effect Effects 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 22
- 238000012258 culturing Methods 0.000 claims description 8
- 241000125175 Angelica Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 11
- 230000003078 antioxidant effect Effects 0.000 abstract description 9
- 239000003963 antioxidant agent Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000007788 liquid Substances 0.000 abstract description 6
- 230000009885 systemic effect Effects 0.000 abstract description 2
- 230000007760 free radical scavenging Effects 0.000 abstract 1
- 238000011177 media preparation Methods 0.000 abstract 1
- 150000003254 radicals Chemical class 0.000 description 14
- 239000000243 solution Substances 0.000 description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 239000006286 aqueous extract Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 7
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 7
- 230000036541 health Effects 0.000 description 7
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- 229940079593 drug Drugs 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- -1 DPPH free radical Chemical class 0.000 description 3
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 3
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
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- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000007123 defense Effects 0.000 description 1
- 230000005786 degenerative changes Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen(.) Chemical compound [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
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- 229940082787 spirulina Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- 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
- 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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2400/151—Johnsonii
-
- 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
- A23V2400/165—Paracasei
-
- 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
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a formula food for resisting aging and enhancing immunity, which relates to the field of biological medicine and food, and is obtained by adding lactobacillus paracasei, bifidobacterium longum, lactobacillus johnsonii and lactobacillus plantarum into an MRS broth culture medium containing water extract of lucid ganoderma and Chinese angelica for proliferation and fermentation, wherein the concentration of the lucid ganoderma is 16.6-66.4 mg/mL, and the concentration of the Chinese angelica is 15.5-60.0 mg/mL; the probiotic bacteria are added in a ratio of lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, Lactobacillus paracasei initial CFU/mL = 1-2 x 10 in MRS broth medium supplemented with Ganoderma lucidum and Angelica sinensis6Proliferating and fermenting until the total probiotics CFU/mL = 4-5 x 10 in the fermentation liquor9. Probiotic fermented medicinal and edible raw materialsThe anti-aging and free radical scavenging effects of the prepared fermentation liquid preparation are superior to those of medicinal and edible raw materials or probiotic culture medium solutions, the total antioxidant capacity of the product is remarkable, and the anti-aging and probiotic culture medium preparation has excellent anti-aging and systemic immunity improving effects.
Description
Technical Field
The invention relates to the field of biological medicines and foods, in particular to a formula food with an anti-aging function.
Background
Probiotics refer to active microorganisms that can change the composition of flora in a part of a host and are beneficial to the host, and play a very important role in human health. At present, probiotics are widely applied to preparation of functional health products such as medicines, foods, skin care products and the like.
The homology of medicine and food refers to a substance which is both food and medicine. The theory of homology of medicine and food (also called as homology of medicine and food) has existed in traditional Chinese medicine since ancient times. This theory holds that many foods are both food and drugs, and food and drugs can also prevent and treat diseases. By 2021, the national board of defense and health committee has published a list of nearly 200 medicinal and edible congeners.
Aging (Aging or Senescence) refers to the gradual degenerative changes of the body with age. In the process of life metabolic activity, free radicals with different degrees are generated, and can exist independently, and most of the free radicals have extremely strong oxidizing capability. Research shows that excessive generation of free radicals can damage human tissues, so that the body can accelerate aging and various diseases occur.
In earlier researches, the probiotics fermentation liquor preparation prepared by fermenting the medicinal and edible raw materials by using probiotics has excellent anti-aging and free radical removing effects, and the anti-aging and free radical removing effects are superior to those of 1) medicinal and edible raw materials, 2) probiotic culture medium solution and 3) free radical removing substance vitamin C. At present, no report related to fermentation of medicinal and edible raw materials by probiotic combination fermentation and obtaining of a fermentation liquid preparation for an anti-aging product exists in the prior art, so that the method has an excellent application prospect.
Disclosure of Invention
In view of the above, the invention provides an anti-aging functional formula food based on a probiotic fermentation broth preparation with homology of medicine and food and a preparation method thereof, and solves the technical problems.
The invention adopts the following technical means that a group for resisting aging and enhancing immunityThe square food is characterized in that: adding lactobacillus paracasei, bifidobacterium longum, lactobacillus johnsonii and lactobacillus plantarum into an MRS broth culture medium containing ganoderma lucidum and angelica sinensis water extract for multiplication and fermentation to obtain the lactobacillus paracasei, bifidobacterium longum, lactobacillus johnsonii and lactobacillus plantarum, wherein the ganoderma lucidum concentration is 16.6-66.4 mg/mL, and the angelica sinensis concentration is 15.5-60.0 mg/mL; the probiotic bacteria are added in a ratio of lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, Lactobacillus paracasei initial CFU/mL = 1-2 x 10 in MRS broth medium supplemented with Ganoderma lucidum and Angelica sinensis6Proliferating and fermenting until the total probiotics CFU/mL = 4-5 x 10 in the fermentation liquor9。
Further, after the culture and fermentation are finished, the fermentation liquor of the probiotics with homology of medicine and food is centrifuged, supernatant fluid is taken, the supernatant fluid is spray-dried at high temperature to prepare powder, and the powder is packaged into small bags to prepare the compound food with the anti-aging function.
Furthermore, the aqueous extracts of the ganoderma lucidum and the angelica sinensis are respectively prepared by decocting the ganoderma lucidum and the angelica sinensis which are homologous in medicine and food. The preparation method of the medicinal and edible ganoderma lucidum and angelica sinensis ultrafine powder comprises the steps of keeping edible ganoderma lucidum and angelica sinensis for 5-8 hours at the temperature of 50-60 ℃ and the pressure of-0.008-0.01 MPa respectively, drying, cooling, and crushing to obtain ultrafine ganoderma lucidum powder and ultrafine angelica sinensis powder with the granularity of 800-1200 meshes.
Further, the MRS broth culture medium containing the aqueous extracts of Ganoderma lucidum and Angelica sinensis is prepared by adding the aqueous extracts of Ganoderma lucidum and Angelica sinensis into MRS broth culture medium, and culturing at 32 deg.C for 24 h.
Further, Lactobacillus paracasei and Bifidobacterium longum are added into MRS broth containing water extract of Ganoderma lucidum and radix Angelicae sinensis, cultured at 37 deg.C for 12h, added with Lactobacillus johnsonii and Lactobacillus plantarum, and then subjected to proliferation fermentation.
The invention relates to an anti-aging functional formula food based on a probiotic fermentation broth preparation with homology of medicine and food and a preparation method thereof, and compared with the prior art and products, the anti-aging functional formula food has the following advantages:
(1) according to the invention, after the raw materials with homology of medicine and food are fermented by probiotics, the prepared probiotic fermentation broth preparation with homology of medicine and food has a remarkable regulation and control effect on an aging mechanism, and the effects of resisting aging and removing free radicals are superior to those of the raw materials with homology of medicine and food or a probiotic culture medium solution.
(2) The anti-aging formula food has the capability of removing nitrogen radical (DPPH) and hydroxyl radical, has a remarkable effect of improving the total antioxidant capacity (T-AOC) level, and has excellent anti-aging and systemic immunity improving effects.
(3) The anti-aging formula food has high biological safety.
(4) The anti-aging formula food has good mouthfeel, so the product has good acceptance.
Detailed Description
For the purpose of facilitating an understanding of the present invention, the present invention will now be described by way of examples. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Measurement of capability of scavenging free radical Nitrogen (DPPH)
DPPH free radical is a stable nitrogen center free radical, is one of important indexes for measuring the antioxidant capacity of a sample, and is widely applied to the research of anti-aging foods, health care products and medicines. The procedure was carried out according to the instructions of the kit for measuring a free radical of nitrogen (Beijing Soilebao Biotech Co., Ltd.). The DPPH powder was weighed to obtain a 0.2mmol/L mixed solution of DPPH in absolute ethanol. Accurately sucking 200 μ L of anhydrous ethanol solution and 200 μ L of sample solution to be tested, shaking and mixing, and shaking and mixing 200 μ L of distilled water and 200 μ L of DPPH anhydrous ethanol mixture. Measuring the absorbance A of the solution to be measured in a microplate reader517nm。
Clearance (%) - (1- (A)s-Ab)/Ac]×100％ (1)
In the formula (1), AsThe OD value of each sample solution and 200 mul of mixed solution of DPPH and absolute ethyl alcohol is AbOD values of 200. mu.L each of the absolute ethanol and the sample solution, AcThe OD values were 200. mu.L each of a mixture of DPPH and absolute ethanol and distilled water.
Measurement of the ability to scavenge hydroxyl radicals
The hydroxyl radical (. OH) causes metabolic disturbances in the body leading to disease and to aging. The hydroxyl radical scavenging capacity is one of important indexes of the antioxidant capacity of a sample, and is widely applied to the research of anti-aging health care products and medicines. Performing the operation according to the instruction of the hydroxyl free radical determination kit (Beijing Soilebao Biotech Co., Ltd.), and measuring the absorbance A by using an enzyme-labeling instrument550nm. Distilled water was used as a blank control and vitamin C as a positive control.
Clearance (%) ═ ac-As)/(Ac-Ab)×100％ (2)
In the formula: a. thecThe OD value of the control tube; a. thesDetermining the OD value of the tube; a. thebOD value of blank tube.
Determination of Total antioxidant Capacity
The total antioxidant capacity (T-AOC assay) determination kit is a kit which adopts ABTS as a color developing agent and can rapidly detect the total antioxidant capacity of various solutions. The total antioxidant capacity determination kit (Beijing Solebao biotechnology, Inc.) is used for measuring the absorbance A of each sample under an enzyme-labeling instrument405nmIn the experiment, distilled water is used as a blank control, and vitamin C is used as a positive control.
Total oxidation resistance is A0-Ax (3)
In equation (3): a. the0For determining the OD value of the tube AxThe OD value of the control tube was obtained. All data are Mean values of 3 replicates expressed as Mean ± SD. And (3) carrying out statistical analysis on the test result by adopting prism8.0 software, carrying out one-factor variance analysis on Duncan multiple comparison, wherein P < 0.05 represents that the difference is obvious.
Example 1
A formula food for resisting aging and enhancing immunity is prepared by the following steps:
keeping edible ganoderma lucidum and angelica sinensis for 5-8 hours at the temperature of 50-60 ℃ and under the pressure of-0.008-0.01 MPa respectively, drying, cooling, and crushing to obtain ultrafine ganoderma lucidum powder and ultrafine angelica sinensis powder respectively, wherein the particle size of the crushed ganoderma lucidum powder and the crushed angelica sinensis powder is 800-1200 meshes.
Decocting the medicinal and edible Ganoderma and radix Angelicae sinensis micropowder respectively to obtain aqueous extractive solutions.
Adding Ganoderma and radix Angelicae sinensis aqueous extract into MRS broth, culturing at 32 deg.C for 24 hr to obtain Ganoderma extract with a concentration of 16.6 mg/mL and radix Angelicae sinensis with a concentration of 60.0 mg/mL, and adding Lactobacillus paracasei and Bifidobacterium longum into MRS broth containing Ganoderma and radix Angelicae sinensis aqueous extract, wherein the initial CFU/mL of Lactobacillus paracasei in MRS broth =2 × 106Culturing at 37 ℃ for 12h, then respectively adding lactobacillus delbrueckii and lactobacillus plantarum, and adding the probiotic bacteria in a ratio of lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, carrying out proliferation fermentation until the total probiotics CFU/mL =4.0 x 10 in the fermentation liquor9。
Example 2
Reference example 1, an aqueous extract of ganoderma and angelica was added to an MRS broth in which the concentration of ganoderma was 30 mg/mL and the concentration of angelica was 30 mg/mL, and cultured at 32 ℃ for 24 hours, and then lactobacillus paracasei and bifidobacterium longum were added to the MRS broth containing an aqueous extract of ganoderma and angelica in which the initial CFU/mL of lactobacillus paracasei was =1.5 x 106Culturing at 37 ℃ for 12h, then respectively adding lactobacillus delbrueckii and lactobacillus plantarum, and adding the probiotic bacteria in a ratio of lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, carrying out propagation fermentation until the total CFU/mL =5 x 10 in the fermentation liquor9。
And centrifuging fermentation liquor of the probiotics with homology of medicine and food after the culture and fermentation are finished, taking supernate, carrying out high-temperature spray drying on the supernate to obtain powder, and packaging the powder into small bags to obtain the compound food with the anti-aging function.
Example 3
Reference example 1, aqueous extracts of Ganoderma lucidum and Angelica sinensis were added to MRS broth, in which the concentration of Ganoderma lucidum was 66.4 mg/mL and the concentration of Angelica sinensis was 15.5 mg/mL, and cultured at 32 ℃ for 24 hours, and then Lactobacillus paracasei and Bifidobacterium longum were added to MR containing aqueous extracts of Ganoderma lucidum and Angelica sinensisInitial CFU/mL =1 x 10 of lactobacillus paracasei in MRS broth medium in S broth medium6Culturing at 37 ℃ for 12h, then respectively adding lactobacillus delbrueckii and lactobacillus plantarum, and adding the probiotic bacteria in a ratio of lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, carrying out propagation fermentation until the total CFU/mL =4.5 x 10 in the fermentation liquor9。
Comparative example 1: aqueous extract solution of medicinal and edible (glossy ganoderma and Chinese angelica)
The preparation method of the medicinal and edible water extract solution comprises mixing Ganoderma fine powder and radix Angelicae sinensis fine powder at a mass ratio of 1:1, and mixing with 30% ethanol solution to obtain a 10mg/ml turbid solution. Heating the solution to boiling, extracting in an extraction device under reflux for 4 hr, filtering to remove residue of Ganoderma fine powder and radix Angelicae sinensis fine powder, and making into water extract solution.
Comparative example 2: culture medium solution of probiotics
Mixing and culturing Lactobacillus paracasei, Bifidobacterium longum, Lactobacillus johnsonii and Lactobacillus plantarum in MRS broth, wherein the initial CFU/mL =2 × 10 of Lactobacillus paracasei in MRS broth6The probiotic bacteria amount ratio is lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, counting viable bacteria on the MRS agar culture medium every 12h, taking 12 h-36 h as a stabilization period, and adjusting the total CFU/mL of the mixed bacteria liquid to be 4.0 x 109。
Comparative example 3, vitamin C
The results of the antioxidant activity test of examples and comparative examples are as follows:
the experimental results show that the effect of resisting aging and eliminating free radicals of the fermented liquid preparation prepared by fermenting the medicine-food homology by utilizing the probiotic combination is superior to the effect of medicine-food homologous raw materials, the effect of eliminating free radicals of the fermented liquid preparation prepared by fermenting the medicine-food homology and the probiotic combination is superior to the effect of eliminating free radical substance vitamin C in the prior art. The probiotics is utilized to combine and ferment the medicine and food homology and is prepared into a fermentation liquid preparation, the capability of eliminating free radicals is greatly enhanced, and the method is very suitable for preparing anti-aging formula products.
Example 4
The anti-aging food of example 2 was taken for clinical trial experiments. 20 volunteers which are easy to age and low in immunity and are 35-55 years old are selected in a physical examination department and a health care department of a Shengjing hospital affiliated to the university of Chinese medical science, and agreement of a trial experiment is obtained and divided into two groups, wherein each group comprises 10 volunteers. The first group orally takes 5g of the anti-aging food of the embodiment every time (1 spoon, once in the morning, noon and evening) for 30 days continuously, and observes and records the result, and the second group orally takes 5g of common spirulina tablet, grape seed essence capsule, decoction and minister double health protein powder or health food containing panax notoginseng saponins every time (one tablet or one capsule, once in the morning, noon and evening) for 30 days continuously, observes and records the result.
Among them, the "activation" and "fermentation culture" are generally used in the present invention, and those skilled in the art should understand and confirm easily according to the contents of the present invention and the prior art.
The applicant states that the present invention is illustrated by the above examples to show the detailed process equipment and process flow of the present invention but the present invention is not limited to the above detailed process equipment and process flow, i.e. it is not meant that the present invention must rely on the above detailed process equipment and process flow to be practiced. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (6)
1. The formula food for resisting aging and enhancing immunity is characterized in that: adding Lactobacillus paracasei, Bifidobacterium longum, Lactobacillus johnsonii and Lactobacillus plantarum into MRS broth containing water extractive solution of Ganoderma and radix Angelicae sinensis, and performing proliferation fermentationThe concentration of the lucid ganoderma is 16.6-66.4 mg/mL, and the concentration of the angelica is 15.5-60.0 mg/mL; the probiotic bacteria are added in a ratio of lactobacillus paracasei: bifidobacterium longum: lactobacillus johnsonii: lactobacillus plantarum = 2: 1: 1:1, Lactobacillus paracasei initial CFU/mL = 1-2 x 10 in MRS broth medium supplemented with Ganoderma lucidum and Angelica sinensis6Proliferating and fermenting until the total probiotics CFU/mL = 4-5 x 10 in the fermentation liquor9。
2. The anti-aging immunity-enhancing formula food according to claim 1, characterized in that: and centrifuging fermentation liquor of the probiotics with homology of medicine and food after the culture and fermentation are finished, taking supernate, carrying out high-temperature spray drying on the supernate to obtain powder, and packaging the powder into small bags to obtain the compound food with the anti-aging function.
3. The anti-aging immunity-enhancing formula food according to claim 1, characterized in that: the water extracts of Ganoderma lucidum and radix Angelicae sinensis are prepared by decocting Ganoderma lucidum and radix Angelicae sinensis micropowder with homology of medicine and food respectively.
4. The anti-aging immunity-enhancing formula food according to claim 3, characterized in that: the preparation method of the medicinal and edible ganoderma lucidum and angelica sinensis ultrafine powder comprises the steps of keeping edible ganoderma lucidum and angelica sinensis for 5-8 hours at the temperature of 50-60 ℃ and the pressure of-0.008-0.01 MPa respectively, drying, cooling, and crushing to obtain ultrafine ganoderma lucidum powder and ultrafine angelica sinensis powder with the granularity of 800-1200 meshes.
5. The anti-aging immunity-enhancing formula food according to claim 1, characterized in that: the MRS broth culture medium containing water extractive solution of Ganoderma and radix Angelicae sinensis is prepared by adding water extractive solution of Ganoderma and radix Angelicae sinensis into MRS broth culture medium, and culturing at 32 deg.C for 24 hr.
6. The anti-aging immunity-enhancing formula food according to claim 1, characterized in that: adding lactobacillus paracasei and bifidobacterium longum into MRS broth culture medium containing water extract of Ganoderma lucidum and radix Angelicae sinensis, culturing at 37 deg.C for 12 hr, adding Lactobacillus johnsonii and Lactobacillus plantarum, and performing proliferation fermentation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115261262A (en) * | 2022-06-27 | 2022-11-01 | 陕西海斯夫生物工程有限公司 | Lactobacillus plantarum HSF-LAB-1303 and application thereof |
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| CN106399163A (en) * | 2016-09-08 | 2017-02-15 | 江苏微康生物科技有限公司 | Anti-aging probiotic preparation and preparation method thereof |
| CN108685803A (en) * | 2018-08-12 | 2018-10-23 | 三株福尔制药有限公司 | A kind of composition of probiotics fermention Radix Angelicae Sinensis and its application in cosmetics |
| CN108904575A (en) * | 2018-07-18 | 2018-11-30 | 王月顺 | A kind of preparation method of compound Radix Angelicae Sinensis double-bacterium ferment powder |
| CN111358814A (en) * | 2020-03-18 | 2020-07-03 | 合肥康春堂药业有限责任公司 | Ganoderma lucidum fruiting body composite probiotic preparation for enhancing organism immunity |
| KR20200086781A (en) * | 2019-01-09 | 2020-07-20 | 옥민 | Composition for skin whitening or anti-inflammatory comprising extract of fermented Angelica gigas with improved antioxidant activity as effective component |
| CN112521447A (en) * | 2019-11-26 | 2021-03-19 | 刘志刚 | Compound, traditional Chinese medicine probiotic fermentation product and application of compound and traditional Chinese medicine probiotic fermentation product in preparation of medicine or health-care product with anti-aging effect |
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2021
- 2021-09-17 CN CN202111091546.9A patent/CN113875987A/en not_active Withdrawn
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| CN106399163A (en) * | 2016-09-08 | 2017-02-15 | 江苏微康生物科技有限公司 | Anti-aging probiotic preparation and preparation method thereof |
| CN108904575A (en) * | 2018-07-18 | 2018-11-30 | 王月顺 | A kind of preparation method of compound Radix Angelicae Sinensis double-bacterium ferment powder |
| CN108685803A (en) * | 2018-08-12 | 2018-10-23 | 三株福尔制药有限公司 | A kind of composition of probiotics fermention Radix Angelicae Sinensis and its application in cosmetics |
| KR20200086781A (en) * | 2019-01-09 | 2020-07-20 | 옥민 | Composition for skin whitening or anti-inflammatory comprising extract of fermented Angelica gigas with improved antioxidant activity as effective component |
| CN112521447A (en) * | 2019-11-26 | 2021-03-19 | 刘志刚 | Compound, traditional Chinese medicine probiotic fermentation product and application of compound and traditional Chinese medicine probiotic fermentation product in preparation of medicine or health-care product with anti-aging effect |
| CN111358814A (en) * | 2020-03-18 | 2020-07-03 | 合肥康春堂药业有限责任公司 | Ganoderma lucidum fruiting body composite probiotic preparation for enhancing organism immunity |
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| CN115261262A (en) * | 2022-06-27 | 2022-11-01 | 陕西海斯夫生物工程有限公司 | Lactobacillus plantarum HSF-LAB-1303 and application thereof |
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