CN114317313A

CN114317313A - Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack

Info

Publication number: CN114317313A
Application number: CN202110976027.4A
Authority: CN
Inventors: 徐双成
Original assignee: Qingfeng Chain Soda Beverage Jilin Co ltd
Current assignee: Qingfeng Chain Soda Beverage Jilin Co ltd
Priority date: 2021-08-24
Filing date: 2021-08-24
Publication date: 2022-04-12
Anticipated expiration: 2041-08-24
Also published as: CN114990168A; CN114317313B; CN114990168B

Abstract

The invention discloses a fermentation extraction strain and a method for medicinal and edible sour cherries and application of a fermentation extract in preparation of products for reducing uric acid or inhibiting gout attack. The method comprises the following steps of inoculating the algae dissolving bacteria in a culture medium containing the sour cherry for culture and fermentation, and harvesting and purifying a fermentation liquid to obtain a fermentation product, wherein the fermentation product contains active ingredients which generate differential increase relative to the content of the sour cherry or the sour cherry treatment substance, and the active ingredients at least contain polyphenol substances and/or polysaccharide substances. By fermenting the sour cherry, the contents of polyphenol substances and polysaccharide substances in the sour cherry are obviously improved, uric acid can be reduced, gout inflammation is inhibited, cardiovascular and cerebrovascular diseases are improved, sleep is prolonged, cholesterol and triglyceride are reduced, lactic acid excretion in vivo is promoted, muscle pain is relieved, oxidation is prevented, and the sour cherry has a good health-care effect.

Description

Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack

Technical Field

The invention relates to the technical field of utilization of active ingredients of sour cherries, in particular to application of sour cherries and extracts thereof in preparation of preparations for reducing the uric acid of organisms or inhibiting gout attack.

Background

Sour cherry (pruus cerasus L, sour berry, tart berry) belongs to economic tree of Prunus (rosaces) of rosaceae, the fruit is stone fruit, and is bright red to dark red. Sour cherries originate from the west of Asia and the coasts of the black sea and belong to temperate zone plants. According to the difference of producing area and acid content, sour cherries can be divided into Amarelles group with low acid content produced in North America and Morellos group with high acid content produced in Europe, and at present, the varieties which are researched more are Balaton, Montmorency, English Morello, MSUhybrid, Evan, SK Carmine Jewel and the like. The sour cherry fruits are mainly used for manufacturing products such as jam, preserved fruits, wine, beverages, flavoring agents and the like, are rich and balanced in fruit nutrition, are particularly rich in flavonoid compounds such as anthocyanin, various anthocyanidin and melatonin, have the effects of regulating sleep, removing free radicals and resisting oxidation, can relieve pain of arthritis and gout, resist cancers, prevent cardiovascular diseases and the like. The sour cherry fruits are rich and balanced in nutrition, low in calorie (58 calories), low in sugar (14%), low in fat (0.3%), rich in carbolic acid (480-990 mg/kg), protein (1.2% of fresh weight), VA (20%) and the like. In addition, the sour cherry fruits have reported that the number of polyphenols such as gallic acid, coumarin, ellagic acid, kaempferol and quercetin chlorogenic acid is more than 18-22, but most of the polyphenols are not more than 1.5% of the fresh weight of the fruits, so that the yield is too low in the actual active ingredient extraction process, large-scale production is not facilitated, and effective economic utilization is difficult to achieve. Different from the daily edible sweet cherry, the sour cherry is small and the appearance color is bright red. Because of the special planting techniques and climatic conditions required, there is little planting in asia, with major production areas in north america and eastern europe. Although rarely eaten directly, sour cherries contain many times more anthocyanins, melatonin, and antioxidant functions than normal sweet cherries. The sour cherry has the effects of reducing uric acid, relieving gout, improving sleep and the like. As a natural food, it has no irritation to liver and kidney and other organs.

Disclosure of Invention

In view of the above, the present invention is directed to a method for rapidly increasing the content of relevant active ingredients in tart cherries, so as to provide help for rapidly obtaining the active ingredients on a large scale, and to provide guarantee for fully exerting the product use of the active ingredients. By fermenting the sour cherry, the contents of polyphenol substances and polysaccharide substances in the sour cherry are obviously improved, uric acid can be reduced, gout inflammation is inhibited, sleep is prolonged, cardiovascular and cerebrovascular diseases are improved, sleep is prolonged, cholesterol and triglyceride are reduced, in-vivo lactic acid excretion is promoted, muscle pain is relieved, and the sour cherry has a good health-care effect.

In a first aspect, the embodiment of the invention discloses a method for fermenting tart cherries, which comprises the following steps: obtaining an algicidal strain, inoculating the algicidal strain into a culture medium containing sour cherries for culture and fermentation, and harvesting and purifying a fermentation liquid to obtain a fermentation product, wherein the fermentation product contains active ingredients which generate differential improvement relative to the content of the sour cherries or the sour cherry treatment substances, and the active ingredients at least contain polyphenols and/or polysaccharides.

In the embodiment of the invention, the algicidal bacteria are arthrobacter.

In the embodiments of the present inventionWherein the medium comprises 0.5 wt% of a sour cherry treatment, 0.15 wt% of peptone, 0.1 wt% of starch, 0.04 wt% (NH4)₂HPO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂And O, adjusting the pH value of the culture medium to 7.0, and controlling the culture temperature of the arthrobacter to be 25 +/-0.5 ℃.

In the embodiment of the invention, the algicidal bacteria are acinetobacter.

In an embodiment of the invention, the medium comprises 0.5 wt% of sour cherry treatment, 0.15 wt% of peptone, 0.025 wt% of K₂HPO₄、0.015wt％(NH₄)₂SO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂O, adjusting the pH value of the culture medium to be 7.0, and culturing the acinetobacter at 35 +/-0.5 ℃. In a second aspect, the embodiments of the present invention disclose the composition prepared by the method of the first aspect, wherein the composition comprises polyphenols and/or polysaccharides.

In an embodiment of the invention, the polyphenols comprise chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, isochlorogenic acid, cyanidin-3-O-glucoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside, pelargonidin-3-glucoside and paeoniflorin-3-rutinoside.

In the embodiment of the invention, the polysaccharide substances comprise DT1, DT2 and DT3, DT1 is composed of galacturonic acid, glucuronic acid, arabinose, glucose, rhamnose and fructose, and DT2 and DT3 are composed of galacturonic acid, glucuronic acid, arabinose, galactose, glucose, fructose, mannose and fructose.

In the embodiment of the invention, the mole percentage of monosaccharide contained in the DT1 molecule is 29.82% of galacturonic acid, 39.55% of glucuronic acid, 7.5% of arabinose, 1.78% of glucose, 5.94% of rhamnose and 15.41% of fructose, the mole percentage of galacturonic acid in the DT2 molecule is 28.83%, 36.21% of glucuronic acid, 9.63% of arabinose, 5.11% of galactose, 3.21% of glucose, 2.06% of fucose, 0.89% of mannose and 14.06% of fructose, the mole percentage of galacturonic acid in the DT2 molecule is 26.96%, 38.05% of glucuronic acid, 6.08% of arabinose, 4.23% of galactose, 12.25% of glucose, 3.85% of fucose, 0.76% of mannose and 7.82% of fructose.

In a third aspect, the embodiment of the invention discloses application of the fermentation product prepared by the method in the first aspect or the composition in the second aspect in preparing preparations for reducing body uric acid and/or gout attack.

Compared with the prior art, the invention has at least the following beneficial effects:

according to the embodiment of the invention, the acetobacter is actually utilized to ferment the tart cherry, the metabolism of the acetobacter promotes the active ingredients with pharmacological action in the tart cherry, the active ingredients comprise polyphenol substances and polysaccharide substances, and the substances participate in the growth and metabolism process of the acetobacter, so that the dissolution, transformation and accumulation of the excessively low content obtained from the tart cherry are realized, the active ingredients are finally enriched in the fermentation product, the polyphenol substances and the polysaccharide substances in the fermentation product are simply extracted and collected, the work of enriching the active ingredients on a large scale can be completed, the yield of the harvest is greatly improved, and the effective medicine of the active ingredients can be realized.

According to the embodiment of the invention, the sour cherry is fermented, so that the contents of polyphenol substances and polysaccharide substances in the sour cherry are remarkably improved, the pharmacodynamic effects of the active ingredients are verified through animal experiments, the pharmacodynamic effects of allopurinol can be achieved, the allopurinol has extremely small side effects, the sour cherry is developed into a novel product for replacing allopurinol as uric acid and/or gout reducing, and the preparation method is a biological synthesis method, is environment-friendly and low in cost, and has an application prospect of large-scale development.

Drawings

FIG. 1 is a graph showing the results of HPLC-ESI-MS/MS of the fermentation product provided in example 1 of the present invention.

FIG. 2 is a graph showing the results of HPLC-ESI-MS/MS of the fermentation product provided in example 1 of the present invention.

FIG. 3 is a graph showing the results of HPLC-ESI-MS/MS of the fermentation product provided in comparative example 1 of the present invention.

FIG. 4 is a graph showing the results of HPLC-ESI-MS/MS of the ethanol extract provided in comparative example 2 of the present invention.

FIG. 5 is a graph showing the results of HPLC-ESI-MS/MS of the initial extract provided in comparative example 3 of the present invention.

Fig. 6 is a GPC analysis result chart of DT1 provided in the example of the present invention.

FIG. 7 is a GPC analysis result chart of DT2 provided in the examples of the present invention.

FIG. 8 is a GPC analysis result chart of DT3 provided in the examples of the present invention.

Fig. 9 is an infrared spectrum of DT1, DT2, and DT3 according to an embodiment of the present invention.

FIG. 10 is a chart of monosaccharide HPLC results of the complete hydrolyzate of DT1 provided in accordance with an embodiment of the present invention.

FIG. 11 is a chart of monosaccharide HPLC results of the complete hydrolyzate of DT2 provided in accordance with an embodiment of the present invention.

FIG. 12 is a chart of monosaccharide HPLC results of the complete hydrolyzate of DT3 provided in accordance with an embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The embodiment of the invention discloses a method for fermenting tart cherries, which comprises the following steps: obtaining an algicidal bacterium, inoculating the algicidal bacterium into a culture medium containing sour cherries for culture and fermentation, and harvesting and purifying a fermentation liquid to obtain a fermentation product, wherein the fermentation product contains active ingredients which are differentially increased relative to the content of the sour cherries or the sour cherry treatment substances, and the active ingredients at least contain polyphenols and polysaccharides.

Although sour cherries contain a large amount of active ingredients having pharmacological effects, the content thereof in natural sour cherries is too low, and organic solvent extraction, ultrasonic-assisted extraction, acidified ethanol extraction, enzyme extraction, immersion extraction, alkali extraction, supercritical CO extraction, and the like have been disclosed in the prior art₂Extraction method and microwaveExtraction methods, etc., but these methods give low yields at the time of extraction. For example, the extraction time of the flavonoid substances in the sour cherry is 5 days by using 70% ethanol, the temperature control sequence is 70 ℃, and the final extraction yield is only 2.0046%. As another example, supercritical CO is utilized₂The extraction method is used for extracting the total flavone in the cherry juice, the pressure needs to be controlled to be 20MPa, and the final extraction rate is only 0.9%. It follows that the yields of these extractions are too low to meet the requirements of large scale production.

The method for fermenting the tart cherry by using the algicidal bacteria disclosed by the embodiment of the invention can promote the active ingredients in the tart cherry to generate differential changes, wherein the active ingredients comprise polyphenol substances and polysaccharide substances, and the substances participate in the growth and metabolic processes of the algicidal bacteria, so that the excessively low content obtained from the tart cherry is dissolved, converted and accumulated, and is finally enriched in a fermentation product. Therefore, the work of enriching the active ingredients on a large scale can be completed only by simply extracting and collecting the polyphenols and the polysaccharides in the fermentation product, the yield of the harvest is greatly improved, and the effective medicinal use of the active ingredients can be realized.

In one embodiment, the algicidal bacterium is arthrobacter. When fermentation was performed using Arthrobacter, the medium contained 0.5 wt% of the sour cherry treatment, 0.15 wt% of peptone, 0.1 wt% of starch, 0.04 wt% (NH)₄)₂HPO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂And O, adjusting the pH value of the culture medium to 7.0-7.2, and adjusting the culture temperature of the arthrobacter to 30 +/-0.5 ℃, so that the effect of improving the differentiation of active ingredients in the sour cherry treatment substance can be realized.

In one embodiment, the algicidal bacterium is acinetobacter. When fermentation was performed using Acinetobacter, the medium included 0.5 wt% of sour cherry treatment, 0.15 wt% of peptone, 0.025 wt% of K₂HPO₄、0.015wt％(NH₄)₂SO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂And O, adjusting the pH value of the culture medium to 7.0-7.2, and culturing the acinetobacter at the temperature of 35 +/-0.5 ℃.

In the embodiment of the invention, the polyphenol substances comprise at least one of chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, isochlorogenic acid, cyanidin-3-O-glucoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside, pelargonidin-3-glucoside and paeoniflorin-3-rutinoside; the polysaccharide substance includes at least one of a stress defense protein, an energetic protein, a metabolic protein, a mature senescence protein, a detoxification protein, and a cell fate protein. That is, after fermentation by the algicidal bacterium, the content of the polyphenols and/or polysaccharides may be increased, and specifically, the content of one or more of the components listed above may be increased.

To illustrate the method disclosed in the embodiments of the present invention, the following description will be made with reference to the embodiments.

Example 1 Arthrobacter fermentation

1. Material

Strain: arthrobacter sp (American ATCC, accession number ATCC 21749), Microcystis aeruginosa (Micrystis aeruginosa) was from the institute for hydrobiology, national academy of sciences.

Artxobacter sp. Beef extract culture medium, agar content 1.5 wt%;

artxobacter sp. 0.5 wt% of sour cherry treatment, 0.15 wt% of peptone, 0.04 wt% (NH)₄)₂HPO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂Adjusting the pH value to 7.0; the sour cherry treatment substance is prepared by removing core from cherry, drying cherry pulp, weighing pulp, mashing into fluid paste, and using the paste as component of liquid culture medium.

Blue algae solid culture medium: 2.02g KNO₃，0.25g MgSO₄·7H₂O、0.34g K₂HPO₄、0.29g KCL、0.5mg CaCL₂、0.34g NaCL、4mg FeSO₄·7H₂O、2.86mg H₃BO₃、1.81mg MnCL₂·4H₂O、0.222mg ZnSO₄·7H₂O、7.4mg CuSO₄·5H₂O、1.5mg MnO₃1.5g of agar, dissolved in 1L of water, autoclaved and cooled.

2. Bacterial activation and seed production

And (3) inoculating Arthxobacter sp to a beef extract peptone solid medium, and culturing until a yellow circular colony appears on a flat plate and the center is raised, so as to realize activation. Then the activated seeds are transferred to a shake flask containing 500ml of liquid culture medium for 1 day of culture, and then the fermentation seeds can be obtained.

In the process of activating and producing the Arthrobacter, the activation and production effects of the Arthrobacter can be verified through a solid algae-lysing test. Solid algae lysis test: culturing 2mL of algae solution (Microcystis aeruginosa) in solid culture medium of blue algae, and culturing according to different concentration gradients (10) when the algae grows uniformly and turns into light green⁴～10¹⁰mL) was inoculated with algicidal bacteria on the surface of the algal flat plate. Obvious algae dissolving spots appear on the algae plate, which can indicate that the strain is activated or the seed production is successful.

3. Fermentation of

Transferring the Arthrobacter seed solution with algae-lysing capability to a culture tank with a larger capacity, wherein the inoculation amount is 5-8 wt%, the culture temperature is 30 +/-0.5 ℃, and the fermentation is carried out for 44-56 h, so that the fermentation liquor can be collected.

4. Fermentation product

Removing fermentation liquid, adding 3% hydrogen peroxide to inactivate algicidal bacteria, centrifuging to remove supernatant, adding 70% ethanol, centrifuging again, collecting supernatant, concentrating, and drying to obtain fermentation product containing active ingredients.

Example 2 Acinetobacter fermentation

1. Material

Strain: acinetobacter SSAL-8 (China general microbiological culture Collection center, preservation number CGMCC No.6196), Anabaena flos-aquae (Anabaena flos-aqua) is from the institute of aquatic biology of China academy of sciences, and is cultured by using No. 111 aquatic nitrogen-free medium.

The Acinetobacter SSAL-8 plate medium used LB solid medium.

Acinetobacter SSAL-8 liquid medium at 0.5 wt% of sour cherryPhysical, 0.15 wt% peptone, 0.025 wt% K₂HPO₄、0.015wt％(NH₄)₂SO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂O, adjusting the pH value to 7.0; the sour cherry treatment substance is prepared by removing core from cherry, drying cherry pulp, weighing pulp, mashing into fluid paste, and using the paste as component of liquid culture medium.

Anabaena flos-aquae solid culture medium: 0.075g K₂HPO₄、0.125g MgSO₄·7H₂O、0.1gCaCO₃) 0.5ml of ferric citrate (1% aqueous solution), 0.5ml of citric acid ((1% aqueous solution), 1ml of molybdic acid ((1% aqueous solution), 1.5g of agar, dissolved in 1L of water, autoclaved and cooled.

2. Bacterial activation and seed production

Acinetobacter SSAL-8 is inoculated on an LB solid culture medium and cultured until a milky round colony appears on a flat plate, so that activation is realized. Then the activated seeds are transferred to a shake flask containing 500ml of liquid culture medium for 1 day of culture, and then the fermentation seeds can be obtained.

In the process of activating and producing seeds of the acinetobacter, the activation and seed production effects of the acinetobacter can be verified through a solid algae-lysing test. Solid algae lysis test: firstly, 2mL of algae solution (anabaena flos-aquae) is cultured by an anabaena flos-aquae solid culture medium, and when the algae grow uniformly and are dark green, algae-dissolving bacteria are inoculated on the surface of an algae flat plate according to different concentration gradients (104-1010 mL). Obvious algae dissolving spots appear on the algae plate, which can indicate that the strain is activated or the seed production is successful.

3. Fermentation of

Transferring the seed solution of the acinetobacter with the algae-lysing capability into a culture tank with a larger capacity, wherein the inoculation amount is 5-8 wt%, the culture temperature is 35 +/-0.5 ℃, and the fermentation is carried out for 20-30 h, so that the fermentation liquor can be collected.

4. Fermentation product

Comparative example 1 Lactobacillus bulgaricus fermentation

1. Material

Strain: lactobacillus bulgaricus (China general microbiological culture Collection center, preservation number CGMCC12717)

Lactobacillus bulgaricus plate medium: beef extract peptone solid medium

Lactobacillus bulgaricus liquid culture medium: 0.5 wt% of sour cherry treatment, 0.3 wt% of beef extract, 0.5 wt% of peptone, 0.5 wt% of sodium chloride, and a pH of 7.2.

2. Bacterial activation, seed production and fermentation

Inoculating Lactobacillus bulgaricus to a beef extract peptone solid culture medium, culturing until forming milk white colonies, inoculating the milk white colonies to a shake flask of 500ml of liquid culture medium, fermenting for 6-10 h to obtain fermented seeds, inoculating the fermented seeds to a large amount of liquid culture medium, fermenting for 20-30 h at the inoculating ratio of 6 wt%, and the culture temperature of 35 +/-0.5 ℃, and collecting the fermentation liquid.

3. Fermentation product

Comparative example 2 extraction of tart cherry with organic solvent

Removing cores of sour cherries, drying cherry pulp, weighing 50.00g of pulp, mashing the pulp into paste, adding the paste into 70% ethanol solution by volume fraction, soaking and extracting at the material-liquid ratio of 1:15(g/mL) at the extraction temperature of 60 ℃ for 3h, repeatedly extracting for 2 times, performing ultrasonic treatment for 10min each time, combining the extracting solutions obtained after 3 times, performing rotary evaporation, and finally drying to obtain the ethanol extract of the cherry pulp.

Comparative example 3 sour cherry fruit

Sour cherry fruits were pitted, crushed thoroughly, filtered and left as the initial extract for measurement of the active ingredient therein. The variety of the sour cherry used in the embodiment of the invention is Montmorency.

The above examples 1, 2, 1, 2 and 3 respectively perform the enhancement of polyphenols and polysaccharides on cherry fruits, and for characterizing the respective enhancement effects, specific polyphenols and polysaccharides need to be measured, and the following description will be made in conjunction with specific measurement methods.

Determination of the content of polyphenols

Phenolic acids in polyphenols specifically refer to chlorogenic acid (5-CQA for short), cryptochlorogenic acid (4-CQA for short), neochlorogenic acid (3-CQA for short), isochlorogenic acid (3.5-DICQA for short) as phenolic acid structure substances, and anthocyanin substances in polyphenols specifically refer to cyanidin-3-O-glucoside (CyGlu for short), cyanidin-3-rutinoside (CyRut for short), cyanidin-3-sophoroside (CySoph for short), pelargonidin-3-glucoside (PelGlu for short) and japonin-3-rutinoside (PnRut for short).

The content of the substances is determined by the following method by adopting an ultra-high performance liquid chromatography-mass spectrometry method.

1. The method comprises the following steps:

(1) chromatographic conditions are as follows: a chromatographic column: acquity UPLC BEH C18 column (2.0X 100mm, 1.7 μm), guard column: acquity UPLC BEH C18 guard column (2.1X 5mm, 1.7 μm); column temperature: and (4) quantifying at 25 ℃ by a peak area external standard method. Mobile phase a was methanol and mobile phase B was 0.1% aqueous formic acid. Gradient elution procedure: 0-20 min, wherein A is 5-15%; 20-25 min, 15-10% of A, 25-30 min and 10-5% of A. Flow rate: 0.25 mL/min; sample introduction amount: 10 μ L.

(2) Mass spectrum conditions mass spectrum adopts electrospray ionization (ESI) source^-) Negative ion mode ion scan range: 50-1000 m/z; drying gas (Nz) temperature: 350 ℃; ion source temperature: 100 ℃; ESI ionization voltage-3.20 kV; desolventizing gas (N)₂) Flow rate: 540L/h; taper hole gas (N)₂) Flow rate: 50L/h.

Commercially available 5-CQA, 4-CQA, 3-CQA, 3.5-DICQA, CyGlu, CyRut, CySoph, PelGlu and PnRut are purchased as standard substances (Merck Sigma-Aldrich) for respective content measurement, 10.0mg of the four phenolic acids are weighed respectively, dissolved by methanol and transferred to a 10mL volumetric flask, the volume is determined by methanol, the volume is sealed, the four phenolic acids are used as standard stock solutions, and the stock solutions are stored at the temperature of 18 ℃ below zero for standby. Diluting the standard stock solution to a proper content by using methanol according to experimental needs, and preparing a standard working solution and mixing the standard working solution. Table 1 is a graph showing the results of HPLC-ESI-MS/MS identification under the above conditions for these above standard names.

TABLE 1 HPLC-ESI-MS/MS identification

(3) And (3) data analysis: and carrying out relevant data statistics on the chromatographic analysis result by adopting SPSS17.0 statistical analysis software, and carrying out significance difference analysis.

2. Results

Table 2(mg/kg,

n＝5)

as shown in fig. 1-5, which are graphs of the results of HPLC-ESI-MS/MS corresponding to example 1, example 2, comparative example 1, comparative example 2 and comparative example 3 in sequence, it can be seen that in the chromatogram of the samples of different examples and comparative examples, each active ingredient can be separated individually, the content ratio of each active ingredient can be clearly detected, and there are differences between different examples and comparative examples.

Specifically, as shown in table 2, each active ingredient was analyzed for significant differences between the different examples and comparative examples and labeled, and "ND" in table 1 indicates no detection. In table 2, the active ingredients of example 1 and example 2 are significantly higher than those of comparative examples 1 to 3, which shows that the content of such polyphenol substances in the tart cherry can be significantly increased by the method for fermenting the tart cherry provided by the embodiment of the invention, so that differential accumulation of the polyphenol substances is promoted, and the method is very beneficial to large-scale production of the active ingredients with unique physiological functions.

Specifically, for both 5-CQA and 4-CQA, examples 1 and 2 were significantly elevated relative to comparative example 3; comparative example 2 is a conventional organic solvent extraction, although the content is elevated, it is still significantly lower than examples 1 and 2; comparative example 1 although fermentation was carried out using lactobacillus bulgaricus, 5-CQA and 4-CQA in the fermentation product were significantly higher than that in comparative example 3 (basic tart cherry initial state), but still limited to be lower than those in examples 1 and 2, which indicates that arthrobacter fermentation and acinetobacter fermentation provided by the examples of the present invention can significantly increase the contents of these two phenolic acids, which may be related to the accumulation of these phenolic acids by the two bacterial fermentations using the relevant active ingredients in the tart cherry into their metabolic pathways. For 3-CQA, examples 1 and 2 show the same trend, only that example 1 did not promote 3-CQA as significantly as example 1.

Determination of polysaccharide content

Since the sour cherry has a large amount of polysaccharides, but the content of active sugars having physiological functions such as oxidation resistance and uric acid reduction is reduced, it is necessary to classify, purify and identify the fermented products of the above examples and comparative examples to obtain the desired active ingredients.

First, determination method

1. Ion exchange chromatography fractionation

The dried products obtained in different examples 1-2 and comparative examples 1-3 were dissolved in 1mL ddH₂O (filtration treatment if insoluble substances are present), was applied to a DEAF-Sepharose Fast Flow column (1.25X 85cm), and then successively treated with ddH₂O, 0.05, 0.1, 0.2, 0.3, 0.4mol/L NaCL elution (3 column volumes per gradient wash) with a flow rate of 0.5mL/min, collect 8 mL/tube. The sugar content of each tube is detected by a phenol-sulfuric acid method, and the protein content is detected by an enzyme-labeling instrument at 280 nm. Combining the main sugar-containing tubes, concentrating by rotary distillation at 45 deg.C under reduced pressure, adding into dialysis bag (2.2kDa) ddH₂O dialysisVacuum freeze-drying for 48 hr, and storing at-20 deg.C.

2. Molecular sieve chromatographic fractionation

Each fraction obtained by ion exchange purification was adjusted to 10mg/mL with 0.2mol/L NaCl solution, loaded onto HiPrep 26160Sephacryl 5200HR chromatography column, eluted with 0.2mol/L NaCl at a flow rate of 1mL/min, and collected at 5 mL/tube. The sugar content of each tube is detected by a phenol-sulfuric acid method, and the protein content is detected by an enzyme-labeling instrument at 280 nm. Collecting the main sugar-containing tube, rotary concentrating at 45 deg.C under reduced pressure, and adding ((5.6kDa) ddH into dialysis bag₂Dialyzing for 48h, vacuum freeze-drying, and storing at-20 deg.C.

3. Determination of total sugar, total phenol and protein content

The sugar contents of the examples and comparative examples were measured by the phenol-sulfuric acid method, and the sugar content was measured by the following method: mixing a 5% phenol solution and 98% concentrated sulfuric acid according to a ratio of 1:5(v/v), and placing in an ice water bath for cooling; taking 60 mu L of ddH₂O to a sample or standard solution diluted to a suitable concentration, mixing with 180. mu.L of the above phenol-sulfuric acid solution, incubating at 100 ℃ for 30min, and measuring the absorbance at 490nm using a Synergy H1 microplate reader (Biotek, USA). Standard curves were made with 10, 20, 30, 40, 50, 60, 70 and 80. mu.g/mL glucose solutions. The sugar content in the sample is expressed in μ g glucose/g. Each sample assay was set up in 3 replicates.

The total protein content of each fraction was determined according to the instructions of the Bradford protein concentration assay kit (Sigma-Aldrich Co.).

The content of the sample subjected to ion exchange chromatography and molecular sieve chromatography is measured according to the method for detecting the content of polyphenols.

4. Ultraviolet-visible spectrum scanning

Dissolving the fraction with high sugar content collected in ion exchange chromatography and molecular sieve chromatography in ddH₂Preparing 1mg/mL solution of O, adding the solution into a quartz cuvette, performing 200-800 nm full-wavelength scanning by using a spectrophotometer, and performing ddH₂And O, performing baseline calibration and recording a scanning spectrogram.

5. Infrared Spectroscopy (IR)

Collecting the sugar content in the ion exchange chromatography and molecular sieve chromatographyThe components are subjected to freeze-drying treatment to obtain a dried polysaccharide sample, and the dried polysaccharide sample is tabletted with KBr at 4000-400^-1cm, and performing infrared spectrum scanning, and recording an infrared spectrum diagram.

6. Determination of molecular weight

Applying ddH to the polysaccharide sample₂O was prepared as a 10mg/mL solution, and the molecular weight was measured by Gel Permeation Chromatography (GPC). Waters 515 gel chromatograph, 2410 differential refractometer (Waters, usa); BiosepG4000SWXL chromatography column (Tosoh, japan); the eluent is 0.1moll sodium nitrate solution; the sample volume is 60 mu L; the column temperature was 40 ℃. Dextran with average molecular weight of 76900Da,43500Da,21400Da and 10500Da is used as standard sample. Standard curve equation: log Mol Wt 10.63e-4.06e^-1T，R²＝0.996。

7. Monosaccharide composition analysis

The monosaccharide composition was analyzed by a pre-column derivatization high performance liquid chromatography method (PMP-HPLC method).

Complete hydrolysis of polysaccharide: accurately weighing 1mg polysaccharide sample, adding 1mL 28% hydrochloric acid methanol, hydrolyzing at 80 deg.C for 16h, centrifuging at 30 deg.C, rotary evaporating to remove solvent, dissolving the residue with 1mL 2mol/L trifluoroacetic acid (TFA) solution, hydrolyzing at 120 deg.C under sealed condition for 2h, rotary evaporating hydrolysate at 30 deg.C, repeatedly dissolving with methanol, and evaporating to remove excessive TFA. The sample after evaporation to dryness was dissolved in 100. mu.L of water to make a 10mg/mL sample solution for derivatization analysis. Each sample was set to 3 replicates.

Derivatization: taking 100 mu L of each of the sample and the standard solution, adding 120 mu L of 0.5mol/L PMP (1-phenyl-3-methyl-5-pyrazolone) solution, 100 mu L of 0.3mol/L NaOH solution, carrying out water bath reaction at 70 ℃ for 1h, cooling to room temperature, adding 100 mu L of HCl solution with the concentration of 0.3mol/L for neutralization, extracting with dichloromethane, centrifuging at 10000rpm for 5min, and taking the upper aqueous phase to obtain a derivative sample and a standard for HPLC analysis.

HPLC conditions: water 2695-; sunfire C18 chromatography column (Waters, usa); the column temperature is 25 ℃; the mobile phase is NaOH-KH₂PO₄Buffer (pH6.7) (phase A) and acetonitrile (phase B); elution procedure: 0-30 min, 15% B; 30-60 min, 15-32% B; 32 min at 60-65 min-20% B; the sample loading amount is 10 mu L; the flow rate is 1 mL/min; the detection wavelength is 245 nm. The retention times of the respective standards are shown in Table 3, and the chromatograms are shown in 10-12.

TABLE 3

8. Statistical analysis

Statistical analysis of the data was performed using SPSS 20.0 software. Experimental data are presented as mean ± standard deviation. Multiple comparisons of data between groups were analyzed using the Turkey significance test method. The culture temperature of Arthrobacter is 25 +/-0.5 ℃.

Second, the detection result

1. Chromatographic fractionation

Ion exchange chromatography fractionation shows that the water-soluble polysaccharide contains a small amount of neutral sugar (water elution component), the majority of the water-soluble polysaccharide is acidic polysaccharide, and the majority of the acidic polysaccharide is concentrated in the elution part of 0.2mo1/L NaCL solution and 0.3mol/L NaCL solution. The two fractions were combined and further fractionated by molecular sieve chromatography to give three fractions (designated as DT1, DT2 and DT3, respectively) having relative molecular weights of 86kDa, 125kDa and 180kDa, respectively, as shown in FIGS. 6, 7 and 8, respectively, by GPC analysis. In addition, it was found that no phenolic compounds were detected by the ultra-high performance liquid chromatography-mass spectrometry, and the samples obtained by the above-mentioned ion exchange chromatography and molecular sieve chromatography contained no or very low amounts of the above-mentioned phenolic compounds.

2. Structural characterization of DT1, DT2 and DT3

As shown in FIG. 9, DT1, DT2 and DT3 have similar infrared spectra from which O-H stretching vibration (3397 cm)^-1) C-H stretching vibration (2923 cm)^-1) C-H variable angle vibration (1411 cm)^-1) Ester carboxyl group C ═ O stretching vibration (1740 cm)^-1) Non-vinegar C ═ O stretching vibration(1614cm^-1) C-O stretching vibration (1238 cm)^-1) Equal displacement, 832cm^-1The peaks indicate the presence of alpha-glycosidic linkages (FIG. 9).

The HPLC results of the complete hydrolysates of DT1, DT2 and DT3 are shown in figures 10, 11 and 12. Wherein DT1 is composed of galacturonic acid, glucuronic acid, arabinose, glucose, rhamnose and fructose, and DT2 and DT3 are composed of galacturonic acid, glucuronic acid, arabinose, galactose, glucose, fructose, mannose and fructose.

The content of fully hydrolyzed monosaccharides DT1, DT2 and DT3 (molar ratio, that is, the molar percentage of each monosaccharide contained in a single polysaccharide molecule) is shown in table 4, and it can be seen that the DT1 structure does not contain mannose, galactose and fucose structures, the DT2 structure does not contain rhamnose structures, the DT3 structure does not contain rhamnose structures, and the three polysaccharide structures contain a large amount of glucuronic acid and galacturonic acid structures.

TABLE 4 (%)

Monosaccharide composition	DT1	DT2	DT3
				Mannose	－	0.89	0.76
Rhamnose	5.94	－	－
				Glucuronic acid	39.55	36.21	38.05
Galacturonic acid	29.82	28.83	26.96
				Glucose	1.78	3.21	12.25
Galactose	－	5.11	4.23
				Arabinose	7.5	9.63	6.08
Fugu candy	－	2.06	3.85
				Fructose	15.41	14.06	7.82

3. Polysaccharide content in different examples and comparative example 2

Table 5(μ g Glu/g,

n＝5)

examples	DT1	DT2	DT3
				Example 1	156.32±12.03a	58.65±8.06a	69.53±8.25a
Example 2	236.18±48.56a	74.79±5.73a	72.48±3.64a
				Comparative example 1	26.11±0.85b	16.85±0.77b	8.49±1.03b
Comparative example 2	ND	0.15±0.06c	1.23±0.82c
				Comparative example 3	ND	ND	ND

In Table 5, "ND" indicates that the component was not detected. As can be seen from table 5, the fermentation products obtained in example 1 and example 2 each contained DT1, DT2 and DT3, and the detected amounts of the three were significantly higher than in comparative examples 1, 2 and 3, respectively, and no DT1 was detected in comparative example 2 and no three polysaccharides were detected in comparative example 3.

Animal experiments

Materials and methods

1.1 materials

Test products: example 1, example 2, comparative example 1, comparative example 2 and comparative example 3 each gave a fermentation product containing an active ingredient; and two additional examples were set, example 3 being a sample obtained by subjecting the fermentation product of example 1 to the above-mentioned ion exchange chromatography and molecular screening, wherein no polyphenols were detected; example 3 is a sample obtained by subjecting the fermentation product of example 2 to the above-mentioned ion exchange chromatography and molecular screening, in which no polyphenols were detected.

Experimental animals: the male Kunming mouse of three weeks old is adopted, the weight is 15-22g, the sanitation grade is SPF grade, and the health grade is provided by the experimental animal center of Hebei province.

Experimental reagent:

potassium oxhydryl, hypoxanthine and Allopurinol (ALL) are purchased from Sigma, allopurinol tablets (ALL) are purchased from Shimatianeche pharmacy Co., Ltd.), physiological saline, sodium carboxymethyl cellulose is purchased from Sigma, a Uric Acid (UA) determination kit is purchased from national drug group chemical reagent Co., Ltd., a Xanthomonas Oxidase (XO) activity determination kit, a Creatinine (CR) determination kit and a nitrogen uric acid (BUN) determination kit are purchased from Nanjing to build a bioengineering institute.

Preparation of phosphate buffer (pH 7.4): 0.478g of potassium dihydrogenphosphate, 3.343g of dipotassium hydrogenphosphate trihydrate, 9.31mg of EDTA-2Na were dissolved in 250mL of ultrapure water.

Preparing 500mg/kg of hypohuangchayin injection solution: a sample is weighed and dissolved in normal saline to a final concentration.

Preparing 100mg/kg potassium oxydatum solution: a certain amount of sample is weighed and dissolved in a small amount of 0.5 percent sodium carboxymethyl cellulose, and after ultrasonic treatment, the final concentration is adjusted by physiological saline.

1.2, constructing mouse hyperuricemia model

Feeding Kunming mice with basic feed for 5 days at first, adapting the mice to the laboratory environment, weighing and recording the weight of the mice before the experiment begins, randomly grouping the mice into groups, wherein each group comprises 15 mice:

blank control group: 0.9% physiological saline, and perfusing the stomach;

model group: 300 mg/kg.d of potassium oxalate, 250 mg/kg.d of intragastric administration, 250 mg/kg.d of ethambutol, 250 mg/kg.d of intragastric administration;

positive control group: 45 mg/kg.d of allopurinol, 300 mg/kg.d of potassium oxysulfate, 250 mg/kg.d of inosine and 250 mg/kg.d of intragastric administration and 250 mg/kg.d of ethambutol;

the administration components were example 1 group, example 2 group, comparative example 1 group, comparative example 2 group and comparative example 3 group.

Example 1 group: the fermentation product prepared in example 1 was 62.5 mg/kg. d gavage + potassium oxysulfate 300 mg/kg. d intraperitoneal injection + hypoxanthine chop 250 mg/kg. d gavage + ethambutol 250 mg/kg. d gavage;

example 2 group: the fermentation product prepared in example 2 was 62.5 mg/kg. d gavage + potassium oxysulfate 300 mg/kg. d intraperitoneal injection + hypoxanthine chop 250 mg/kg. d gavage + ethambutol 250 mg/kg. d gavage;

example 3 group: the fermentation product prepared in example 3 was 62.5 mg/kg. d gavage + potassium oxysulfate 300 mg/kg. d intraperitoneal injection + hypoxanthine chop 250 mg/kg. d gavage + ethambutol 250 mg/kg. d gavage;

example 4 group: the fermentation product prepared in example 4 was 62.5 mg/kg. d gavage + potassium oxysulfate 300 mg/kg. d intraperitoneal injection + hypoxanthine chop 250 mg/kg. d gavage + ethambutol 250 mg/kg. d gavage;

comparative example 1 group: the fermentation product prepared in comparative example 1 is 125.5 mg/kg. d intragastric, 300 mg/kg. d intraperitoneal injection of potassium oxydatum, 250 mg/kg. d intragastric of ethambutol, and 250 mg/kg. d intragastric;

comparative example 2 group: the ethanol extract prepared in the comparative example 2 is 125.5 mg/kg.d intragastric, 300 mg/kg.d potassium oxysulfate intraperitoneal injection, 250 mg/kg.d intragastric, 250 mg/kg.d ethambutol and 250 mg/kg.d intragastric;

comparative example 3 group: the initial sample prepared in comparative example 2 was 185.5 mg/kg. d gavage + potassium oxysulfate 300 mg/kg. d intraperitoneal injection + hypoxanthine creza 250 mg/kg. d gavage + ethambutol 250 mg/kg. d gavage;

the experiment was continued for 15 days at the above doses and administration, during which the change in body weight of the mice was recorded every 5 days.

1.3 Collection of mouse samples

On day 16, blood was taken from the eyeball, the mouse was sacrificed by dislocation of the cervical vertebrae, internal organs were dissected, the weight of the liver, kidney and spleen was weighed, and samples were collected and recorded for future use. Placing the collected blood in an EP tube, standing for 30min, centrifuging at 3500rpm/min at 4 deg.C for 10min, collecting supernatant, i.e. serum, and freezing at-20 deg.C for detection of biochemical index of mouse blood.

After blood is taken from eyeballs, mice are killed by dislocation of cervical vertebrae, internal organs are dissected, livers are rapidly taken out on ice bath, washed by normal saline, absorbed by filter paper, the weights of liver, kidney and spleen are weighed, samples are collected and recorded for later use, and the mixture is frozen at-20 ℃.

1.4 determination of serum UA, XO, BUN and CR

All strictly follow the corresponding kit operations of UA, XO, BUN and CR.

1.5, data processing

Data of the experiment are mean ± standard deviation

Showing, comparing among groups, and adopting One-way ANOVA (One way ANOVA) as a statistical method; group comparison, statistical method using t test. P<0.05 considered to have a significant difference, P<0.01 was considered to be extremely significantThe results of the differences in the writings were analyzed with the SPSS17.0 statistical software.

Second, result in

Through the animal experiment treatment, the influence results of the activity levels of uric acid, uric acid nitrogen, creatinine and Huangchayin oxidase of each group on the mouse hyperuricemia model are listed in a table 6, and the various columns are marked obviously.

As can be seen from table 6, compared with the blank control group, the uric acid level in the serum of the mouse in the model group was significantly increased, the xanthocha oxidase activity in the liver of the mouse in the model group was significantly increased, the creatinine level in the serum of the mouse in the model group was not significantly increased, and the uric acid nitrogen in the serum of the mouse in the model group was not significantly increased. This indicates that the mouse hyperuricemia model is successfully established by the modeling method, and the kidney damage to the mouse is small.

As can be seen from table 6, compared with the blank control group, the uric acid level in the serum of the mouse of the positive control group is significantly reduced, the huangchayin oxidase activity in the serum of the mouse of the positive control group is not significantly increased, the huangchayin oxidase activity in the liver of the mouse of the positive control group is significantly increased, the uric acid nitrogen in the serum of the mouse of the positive control group is significantly increased, and the creatinine level in the serum of the mouse of the positive control group is significantly increased. This indicates that the administered product of the positive control group, although capable of reducing the serum uric acid level of the mice, caused damage to the kidneys of the mice.

As can be seen from table 6, the serum uric acid levels of the mice corresponding to the example 1, example 2, example 3 and example 4 groups were significantly decreased on average, while the serum uric acid levels of the mice corresponding to the comparative example 1, comparative example 2 and comparative example 3 groups were significantly increased, as compared to the blank control group. This shows that the fermentation product provided by the embodiment of the invention has the effect of remarkably reducing the uric acid level in the serum of the mouse. Compared with the model group, the mouse serum XO activity of the groups of example 1, example 2, example 3 and example 4 is significantly reduced to the level equivalent to that of the blank control group, which indicates that the two groups can restore or inhibit the XO activity in the mouse serum and avoid the injury to the mouse, and the detection of the XO activity in the liver of the mouse indicates the same trend, which indicates that the fermentation products prepared by the examples 1 and 2 of the invention not only can reduce the uric acid level in the mouse serum, but also can avoid the injury to the liver of the mouse. Similarly, the measurements of the BUN and CR content in the mouse serum revealed that the groups of example 1 and example 2 showed the same tendency.

In addition, as can be seen from table 6, the groups of example 3 and example 4 have reduced polyphenols and only contained polysaccharides compared to the groups of example 1 and example 2, respectively, which not only significantly reduced the uric acid level in the serum of mice compared to the blank group, but also did not significantly increase the XO activity, BUN and CR levels in the serum of mice, which indicates that the products provided by the groups of example 3 and example 4 can significantly reduce the uric acid level in the serum of mice and simultaneously reduce the damage to the liver and kidney of mice. That is, examples 3 and 4 of the present invention exhibited the effect of reducing the uric acid level in the serum of mice even when they contained only a polysaccharide substance, which also indicates that the effect of reducing the uric acid level in the fermentation product provided in the examples of the present invention was not only a polyphenol substance but also a polysaccharide substance.

These results show that the fermentation product prepared by the embodiment of the invention can not only reduce the uric acid level in the serum of the mouse, but also avoid the damage to the liver of the mouse and reduce the damage to the kidney of the mouse, which are related to the active ingredients in the fermentation product prepared by the embodiment of the invention. The results in tables 2 and 5 show that the contents of the polyphenol active ingredients and the polysaccharide ingredients in the examples 1, 2, 3 and 4 are significantly different from those in the comparative examples 1 to 3, so that different effects of the polyphenol active ingredients and the polysaccharide ingredients are determined, specifically, the contents of the polyphenol substances and the polysaccharide saccharides in the examples 1 and 2 are significantly increased relative to the comparative examples 1 to 3, so that the uric acid level in mouse serum can be significantly reduced as a product, the uric acid reducing effect is equivalent to that of a positive product allopurinol, and the uric acid reducing effect is significantly better than that of the comparative examples 1 to 3; but the compound has no damage to the liver and the kidney of the mouse and small side effect, which is also obviously superior to the positive products and the comparative examples 1 to 3.

In the context of Table 6, the following examples are,

n＝5

in summary, the embodiments of the present invention actually utilize the algicidal bacteria to ferment the tart cherry, and promote the active ingredients with pharmacological effects in the tart cherry to be improved through the metabolism of the algicidal bacteria, and the active ingredients include polyphenols and polysaccharides, and these substances participate in the growth and metabolic processes of the algicidal bacteria, so that the dissolution, transformation and accumulation of the excessively low content obtained from the tart cherry are realized, and finally the active ingredients are enriched in the fermentation product, and only the polyphenols and the polysaccharides in the fermentation product need to be simply extracted and collected, so that the work of enriching the active ingredients on a large scale can be completed, and the yield of the harvest is greatly improved, and the effective medicine of the active ingredients can also be realized.

In addition, the embodiment of the invention detects that the polyphenols comprise chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, isochlorogenic acid, cyanidin-3-O-glucoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside, pelargonidin-3-glucoside and paeoniflorin-3-rutinoside through experiments; polysaccharide substances include DT1, DT2 and DT3, and analysis of these three polysaccharide substances found that DT1 is composed of galacturonic acid (GALA), glucuronic acid (GLUA), arabinose (ARA), Glucose (GLU), Rhamnose (RHA) and Fructose (FRU), and DT2 and DT3 are each composed of galacturonic acid, glucuronic acid, arabinose, Galactose (GAL), glucose, FUC, Mannose (MAN) and fructose. Therefore, the composition prepared by the fermentation method comprises the polyphenols and the polysaccharides, and the polyphenols and the polysaccharides have the effect of reducing the content of uric acid in mouse serum and have small toxic and side effects on the liver and the kidney of a mouse through animal experiments.

Hyperuricemia is a central risk factor of gout attack, most of the risk factors causing gout are also risk primers with high urate concentration, and the metabolic reaction participating in uric acid generation is hypoxanthine crack or xanthine crack which generates uric acid under the action of xanthine crack oxidase. The main factors affecting uric acid production levels can be divided into the amount of chop substrate and the change in yellow chop oxidase activity. The Huangchachingan oxidase inhibitor-allopurinol and febuxostat based on the idea is a main clinical product at present. The chazu alcohol has good effect of reducing uric acid, but the side effect seriously limits the application of the chazu alcohol. Febuxostat has a better uric acid reducing effect than allopurinol, has less side effect than allopurinol, and is expensive.

The sour cherry fermentation method promotes the contents of polyphenol substances and polysaccharide substances in sour cherry to be remarkably improved, animal experiments verify the pharmacodynamic effects of the active ingredients, the pharmacodynamic effect of allopurinol can be achieved, the side effects are extremely small compared with allopurinol, the sour cherry fermentation method has the advantages that the sour cherry fermentation method is developed into a novel product for replacing allopurinol as uric acid and/or gout reducing, and the preparation method is a biological synthesis method, is environment-friendly, is low in cost and has an application prospect of large-scale development.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.

Claims

1. The application of the algicidal bacteria is characterized in that: inoculating the algicidal bacteria into a culture medium containing the sour cherry for culture and fermentation.

2. A method for fermenting tart cherries is characterized by comprising the following steps: obtaining an algicidal strain, inoculating the algicidal strain into a culture medium containing sour cherries for culture and fermentation, and harvesting and purifying a fermentation liquid to obtain a fermentation product, wherein the fermentation product contains active ingredients which generate differential improvement relative to the content of the sour cherries or the sour cherry treatment substances, and the active ingredients at least contain polyphenols and/or polysaccharides.

3. The method of claim 1, wherein the algicidal bacteria are Arthrobacter.

4. The method of claim 2, wherein the culture medium comprises 0.5 wt% of the tart cherry treatment, 0.15 wt% of the peptone, 0.1 wt% of the starch, 0.04 wt% (NH)₄)₂HPO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂And O, adjusting the pH value of the culture medium to 7.0, and controlling the culture temperature of the arthrobacter to be 25 +/-0.5 ℃.

5. The method of claim 1, wherein the phycolytica is acinetobacter.

6. The method of claim 4, wherein the culture medium comprises 0.5 wt% sour cherry treatment, 0.15 wt% peptone, 0.025 wt% K₂HPO₄、0.015wt％(NH₄)₂SO₄0.01 wt% KCL and 0.05 wt% MgSO₄·7H₂O, adjusting the pH value of the culture medium to be 7.0, and culturing the acinetobacter at 35 +/-0.5 ℃.

7. A composition comprising polyphenols and/or polysaccharides prepared by the process of any one of claims 1 to 5.

8. The composition of claim 6, wherein the polyphenols comprise chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, isochlorogenic acid, cyanidin-3-O-glucoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside, pelargonidin-3-glucoside, and peonidin-3-rutinoside.

9. The composition of claim 6, wherein the polysaccharide material comprises DT1, DT2 and DT3, DT1 is comprised of galacturonic acid, glucuronic acid, arabinose, glucose, rhamnose and fructose, and DT2 and DT3 are each comprised of galacturonic acid, glucuronic acid, arabinose, galactose, glucose, fructose, mannose and fructose.

10. The composition of claim 8, wherein the molar percentage of monosaccharides contained in the DT1 molecules is 29.82% galacturonic acid, 39.55% glucuronic acid, 7.5% arabinose, 1.78% glucose, 5.94% rhamnose and 15.41% fructose, the molar percentage of galacturonic acid in the DT2 molecules is 28.83% galacturonic acid, 36.21% glucuronic acid, 9.63% arabinose, 5.11% galactose, 3.21% glucose, 2.06% fucose, 0.89% mannose and 14.06% fructose, the molar percentage of galacturonic acid in the DT2 molecules is 26.96% galacturonic acid, 38.05% glucuronic acid, 6.08% arabinose, 4.23% galactose, 12.25% glucose, 3.85% fucose, 0.76% mannose and 7.82%.