CN115137069A - Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product and preparation method and application thereof - Google Patents
Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product and preparation method and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermentation product, a preparation method and an application thereof, belonging to the technical field of microorganisms. The fermentation product is obtained by mixing a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermentation substrate with a seasoning; the raw materials comprise a substrate and a seasoning; the substrate comprises the following components in parts by weight: 60-70 parts of purified water, 2-3 parts of poria cocos extract, 4-6 parts of hawthorn extract, 2-3 parts of lily extract, 0.5-1 part of American ginseng extract, 1-2 parts of pseudo-ginseng extract, 1-2 parts of cinnamon extract, 2-3 parts of kudzu vine root extract, 3-5 parts of ginkgo leaf extract, 1-2 parts of astragalus mongholicus extract, 1-2 parts of Chinese angelica extract, 1-3 parts of gastrodia elata extract, 1-2 parts of schisandra chinensis extract and 4-6 parts of black fungus powder. The fermented product provided by the invention has the functions of reducing cholesterol and blood fat, softening blood vessels, and preventing and treating cardiovascular and cerebrovascular diseases.
Description
Technical Field
The invention relates to the technical field of microorganisms, and in particular relates to a lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermentation product and a preparation method and application thereof.
Background
Blood vessels have very important physiological roles as ubiquitous pathways in our bodies. The body can complete a series of activities only by communicating each organ tissue through blood vessels. While nutrients and oxygen required by tissues and organs must also be transported through the blood vessels, it is important to maintain the patency of the blood vessels. If a long-term high-fat diet results in too high cholesterol and fat content in the blood, it is easy to block the blood vessels.
Patent CN200510078431.0 discloses a method for preparing a medicine for treating apoplexy and hemiplegia, which is prepared from 63 Chinese herbal medicines such as rhizoma atractylodis macrocephalae, semen arecae, hawthorn, malt, radix scutellariae, magnolia obavata, semen sterculiae scaphigerae, radix angelicae, medicated leaven, rhizoma anemarrhenae meat, rhizoma cyperi and the like through cleaning, slicing, drying in the sun, decocting, cooling, juicing, deslagging, infiltrating, drying, crushing, screening with a screen, mixing to prepare a capsule, and dredging blood vessels and collaterals. Patent No. cn201110149786.X discloses a traditional Chinese medicine granule for preventing and treating non-hemorrhagic cerebral infarction, which is prepared from the following traditional Chinese medicines in parts by weight: 90-110 parts of blackberrylily rhizome, 190-210 parts of pubescent holly root, 25-35 parts of ground beetle, 380-420 parts of pine leaf, 190-210 parts of kudzuvine root, 190-210 parts of cassia occidentalis, 190-210 parts of giant knotweed, 190-210 parts of barbed skullcap herb, 190-210 parts of cowherb seed and 90-110 parts of mulberry leaf, and can soften blood vessel, dilate blood vessel, open blood vessel and repair blood vessel function. However, the above patents mainly use "medicine", and have certain side effects on patients after long-term administration.
Disclosure of Invention
Aiming at the problems of slow effect, poor taste and certain side effect of the product in the prior art, the invention provides a lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented product, a preparation method and application thereof, so as to solve the problems. The fermented product of the invention has the functions of assisting in reducing cholesterol and blood fat, softening blood vessels, and preventing and treating cardiovascular and cerebrovascular diseases.
The technical scheme of the invention is as follows:
a Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product, raw materials include substrate and flavouring;
the substrate comprises the following components in parts by weight: 60 to 70 parts of purified water, 2 to 3 parts of poria cocos extract, 4 to 6 parts of hawthorn extract, 2 to 3 parts of lily extract, 0.5 to 1 part of American ginseng extract, 1 to 2 parts of pseudo-ginseng extract, 1 to 2 parts of cinnamon extract, 2 to 3 parts of kudzu root extract, 3 to 5 parts of ginkgo leaf extract, 1 to 2 parts of astragalus mongholicus extract, 1 to 2 parts of Chinese angelica extract, 1 to 3 parts of gastrodia elata extract, 1 to 2 parts of schisandra chinensis extract and 4 to 6 parts of black fungus powder;
the seasoning comprises the following components in parts by weight: 4 to 6 parts of honey, 4 to 6 parts of carrot concentrated juice and 3 to 5 parts of juicy peach concentrated juice;
the fermentation product uses Lactobacillus delbrueckii subspecies bulgaricus (B.delbrueckii)Lactobacillus delbrueckii subsp. bulgaricus) Mixing the substrate fermented by SF-L-18 with flavoring;
the Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 has been preserved in China general microbiological culture Collection center in 21.10.2020, with the preservation numbers: CGMCC No.20928; and (4) storage address: xilu No. 1 Hospital No. 3, beijing, chaoyang, north.
Preferably, the substrate comprises the following components in parts by weight: 64.5 parts of purified water, 2 parts of poria extract, 4 parts of hawthorn extract, 2 parts of lily extract, 0.5 part of American ginseng extract, 1 part of pseudo-ginseng extract, 1 part of cinnamon extract, 2 parts of kudzu root extract, 3 parts of ginkgo leaf extract, 1 part of astragalus extract, 1 part of angelica extract, 1 part of gastrodia tuber extract, 1 part of schisandra extract and 4 parts of black fungus powder.
Preferably, the seasoning comprises the following components in parts by weight: 5 parts of honey, 4 parts of carrot concentrated juice and 3 parts of juicy peach concentrated juice.
Preferably, the fermentation product contains 10 hundred million to 30 hundred million/ml of Lactobacillus delbrueckii subsp bulgaricus SF-L-18.
The invention also provides a method for preparing the fermentation product, which comprises the following steps:
(1) Firstly, mixing all components of a substrate to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing at 120 ℃ under high pressure, and cooling to obtain a sterilized solution;
(3) Inoculating Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 into MRS liquid culture medium, and culturing at 37 deg.C to obtain inoculant;
(4) Inoculating the inoculant into a sterilized solution, and culturing at 37 ℃ to obtain a fermentation liquid;
(5) And mixing the fermentation liquor with seasonings for seasoning, and performing pasteurization to obtain a fermentation product.
Preferably, in the step (3), the inoculation amount is 1%, and the culture time is 18h.
Preferably, in the step (4), the inoculation amount is 1%.
Preferably, in the step (4), the fermentation time is 20 to 48h.
The lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermentation product is used for preparing products for assisting in reducing cholesterol and blood fat.
The beneficial effects of the invention are as follows:
the Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 provided by the invention has strong gastrointestinal adaptability, can effectively regulate the health of gastrointestinal flora, and has the effect of improving the immunity of organisms.
The fermented product provided by the invention has the functions of reducing cholesterol and blood fat, softening blood vessels, and preventing and treating cardiovascular and cerebrovascular diseases.
The fermented substrate of the fermented product has the following effects:
poria cocos: sweet and light taste, mild in nature; it is entered into heart, lung, spleen and kidney meridians; promoting diuresis, eliminating dampness, invigorating spleen, and calming heart;
hawthorn fruit: sour, sweet, slightly warm; promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen, and reducing blood lipid;
lily: sweet taste and cold nature; nourishing yin and moistening lung, clearing heart fire and tranquilizing;
american ginseng: sweet and slightly bitter, cool. Benefiting lung yin, clearing deficient fire, promoting fluid production to quench thirst;
pseudo-ginseng: sweet, slightly bitter and warm. Stasis dissipating, bleeding stopping, swelling subsiding and pain relieving;
cinnamon: replenishing fire and supporting yang, guiding fire to return to original place, dispelling cold and relieving pain, and warming and dredging channels and collaterals;
kudzu root: sweet, pungent and cool, relieving muscles and fever, promoting eruption, promoting the production of body fluid and quenching thirst;
ginkgo leaf: promoting blood circulation, removing blood stasis, dredging collaterals, relieving pain, astringing lung, relieving asthma, eliminating turbid pathogen, and reducing blood lipid;
astragalus root: sweet in flavor and slightly warm in nature; spleen and lung meridians entered;
chinese angelica: enriching blood, promoting blood circulation, regulating menstruation, relieving pain, loosening bowel to relieve constipation;
gastrodia elata: calming endogenous wind and relieving spasm, calming liver yang, dispelling pathogenic wind and dredging collaterals;
schisandra chinensis: astringing, arresting discharge, invigorating qi, promoting salivation, tonifying kidney, and calming mind;
black fungus: sweet in nature and taste, clearing lung-heat and moistening intestine, nourishing yin and supplementing blood, promoting blood circulation and removing blood stasis, improving eyesight and nourishing stomach.
Drawings
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a graph of gastrointestinal suitability data for Lactobacillus delbrueckii subsp.bulgaricus SF-L-18 in test example 1 of the present invention.
FIG. 2 is a graph showing data on triglyceride in the serum of rats in test example 2 of the present invention.
FIG. 3 is a graph showing TC data of total cholesterol in serum of rat in test example 3 of the present invention.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the technical solution in the embodiment of the present invention will be clearly and completely described below with reference to the drawings in the embodiment of the present invention, and it is obvious that the described embodiment is only a part of the embodiment of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The MRS liquid culture medium used in the invention comprises the following components: 10g of peptone, 5g of beef powder, 4g of yeast powder and K 2 HPO 4 ·7H 2 O2 g, triammonium citrate 2g, glucose 20g, CH 3 COONa·3H 2 O 5g、MgSO 4 ·7H 2 O 0.2g、MnSO 4 ·4H 2 O0.05 g, tween 80 1mL, steamedDistilled water 1000mL.
The preparation process of the poria extract, the hawthorn extract, the lily extract, the American ginseng extract, the pseudo-ginseng extract, the cinnamon extract, the kudzu root extract, the ginkgo leaf extract, the astragalus extract, the angelica extract, the gastrodia elata extract and the schisandra extract used in the invention comprises the following steps: cleaning raw materials, crushing into coarse particles, decocting with 10 times of water for 2 times (3 hr and 1 hr), mixing the filtrates, standing for 2 hr, and filtering to obtain extractive solution. Concentrating the extractive solution at vacuum degree of-0.06 to-0.08 Mpa to relative density of 1.10 (70-80 deg.C), spray drying, and pulverizing into 80 mesh fine powder to obtain extract.
The black fungus powder is prepared by soaking black fungus in water while performing artificial primary selection, removing most impurities, washing with water, centrifuging by mechanical method to remove most water, drying at ultralow temperature, and pulverizing to 80 mesh to obtain the final product.
Concentrating juice of fructus Persicae and radix Dauci Sativae, selecting, trimming, soaking in boiling water of 100 deg.C for a short time, and removing epidermis with a skin brushing machine. The juicy peach is prepared by opening a gourd ladle, removing cores, dicing with a dicing machine, pre-boiling for 5min, pulping with a pulping machine, extracting juice with a horizontal screw machine, removing oxygen with a vacuum machine, concentrating the material to 36-40% with a double-effect vacuum evaporator, sterilizing at high temperature, and cooling to obtain concentrated juicy peach and carrot juice.
The raw materials for the present invention are also commercially available.
Example 1
Fermentation product produced by lactobacillus delbrueckii subspecies bulgaricus SF-L-18
Preparing a substrate: 64.5 parts of purified water, 2 parts of poria extract, 4 parts of hawthorn extract, 2 parts of lily extract, 0.5 part of American ginseng extract, 1 part of pseudo-ginseng extract, 1 part of cinnamon extract, 2 parts of kudzu root extract, 3 parts of ginkgo leaf extract, 1 part of astragalus extract, 1 part of angelica extract, 1 part of gastrodia elata extract, 1 part of schisandra extract and 4 parts of black fungus powder;
preparing seasonings: 5 parts of honey, 4 parts of carrot concentrated juice and 3 parts of juicy peach concentrated juice.
The preparation method comprises the following steps:
(1) Firstly, mixing all components of a substrate to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 18h to obtain an inoculant;
(4) Inoculating an inoculant into the sterilized solution obtained in the step (2), wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain a fermentation liquid;
(5) And mixing the fermentation liquor with seasonings for seasoning, and carrying out pasteurization to obtain a fermentation product. The fermentation product contains Lactobacillus delbrueckii subsp bulgaricus SF-L-18 in an amount of 20 hundred million/ml.
Example 2
Fermented product produced by lactobacillus delbrueckii subspecies bulgaricus SF-L-18
Preparing a substrate: 60 parts of purified water, 3 parts of poria extract, 5 parts of hawthorn extract, 3 parts of lily extract, 0.7 part of American ginseng extract, 1.5 parts of pseudo-ginseng extract, 1.5 parts of cinnamon extract, 3 parts of kudzu root extract, 4 parts of ginkgo leaf extract, 1.5 parts of astragalus extract, 2 parts of angelica extract, 2 parts of gastrodia elata extract, 1.5 parts of schisandra extract and 5 parts of black fungus powder;
preparing seasonings: 4 parts of honey, 5 parts of carrot concentrated juice and 4 parts of juicy peach concentrated juice.
The preparation method comprises the following steps:
(1) Firstly, mixing all components of a substrate to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 18h to obtain an inoculant;
(4) Inoculating the inoculant into the sterilized solution obtained in the step (2), wherein the inoculation amount is 1%, and culturing at 37 ℃ for 36 hours to obtain fermentation liquor;
(5) And mixing the fermentation liquor with seasonings for seasoning, and performing pasteurization to obtain a fermentation product. The fermentation product contains 10 hundred million/ml of Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 through detection.
Example 3
Fermented product produced by lactobacillus delbrueckii subspecies bulgaricus SF-L-18
Preparing a substrate: 70 parts of purified water, 2.5 parts of poria extract, 6 parts of hawthorn extract, 2.5 parts of lily extract, 1 part of American ginseng extract, 2 parts of pseudo-ginseng extract, 2 parts of cinnamon extract, 2.5 parts of kudzu root extract, 5 parts of ginkgo leaf extract, 2 parts of astragalus extract, 1.5 parts of angelica extract, 3 parts of gastrodia elata extract, 2 parts of schisandra extract and 6 parts of black fungus powder;
preparing seasonings: 6 parts of honey, 6 parts of carrot concentrated juice and 5 parts of juicy peach concentrated juice;
the preparation method comprises the following steps:
(1) Firstly, mixing all components of a substrate to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 30 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus SF-L-18 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 18h to obtain an inoculant;
(4) Inoculating the inoculant into the sterilized solution obtained in the step (2), wherein the inoculation amount is 1%, and culturing at 37 ℃ for 48 hours to obtain a fermentation liquid;
(5) And mixing the fermentation liquor with seasonings for seasoning, and performing pasteurization to obtain a fermentation product. The fermentation product contains 30 hundred million/ml of Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 by detection.
Comparative example 1
Fermentation product produced by lactobacillus delbrueckii subspecies bulgaricus bio-67151
Comparative example 1 lactobacillus delbrueckii subspecies bulgaricus bio-67151 (DSM 20080) used was purchased from website: https:// www. Biobw. Org/China-strain/bio-67151.Html.
Preparing a substrate: 64.5 parts of purified water, 2 parts of poria extract, 4 parts of hawthorn extract, 2 parts of lily extract, 0.5 part of American ginseng extract, 1 part of pseudo-ginseng extract, 1 part of cinnamon extract, 2 parts of kudzu root extract, 3 parts of ginkgo leaf extract, 1 part of astragalus extract, 1 part of angelica extract, 1 part of gastrodia tuber extract, 1 part of schisandra extract and 4 parts of black fungus powder.
Preparing seasonings: 5 parts of honey, 4 parts of carrot concentrated juice and 3 parts of juicy peach concentrated juice.
The preparation method comprises the following steps:
(1) Firstly, mixing substrates to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 40 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus bio-67151 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing for 30h at 37 ℃ to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 24 hours to obtain a fermentation liquid;
(5) And mixing the fermentation liquor with seasonings for seasoning, and performing pasteurization to obtain a fermentation product.
Comparative example 2
Fermentation product produced by lactobacillus delbrueckii subspecies bulgaricus bio-03624
Comparative example 2 the lactobacillus delbrueckii subspecies bulgaricus bio-03624 used was purchased from the website: https:// www. Biobw. Org/China-train/bio-03624. Html.
Preparing a substrate: 64.5 parts of purified water, 2 parts of poria extract, 4 parts of hawthorn extract, 2 parts of lily extract, 0.5 part of American ginseng extract, 1 part of pseudo-ginseng extract, 1 part of cinnamon extract, 2 parts of kudzu root extract, 3 parts of ginkgo leaf extract, 1 part of astragalus extract, 1 part of angelica extract, 1 part of gastrodia tuber extract, 1 part of schisandra extract and 4 parts of black fungus powder.
Preparing seasonings: 5 parts of honey, 4 parts of carrot concentrated juice and 3 parts of juicy peach concentrated juice.
(1) Firstly, mixing substrates to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, carrying out high-pressure sterilization at 120 ℃ for 30min, and then cooling to 40 ℃ to obtain a sterilization solution;
(3) Inoculating lactobacillus delbrueckii subspecies bulgaricus bio-03624 into an MRS liquid culture medium, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 20h to obtain an inoculant;
(4) Inoculating the inoculant into a sterilized solution, wherein the inoculation amount is 1%, and culturing at 37 ℃ for 30h to obtain a fermentation liquid;
(5) And mixing the fermentation liquor with seasonings for seasoning, and performing pasteurization to obtain a fermentation product.
Test example 1
Gastrointestinal tract adaptability test of Lactobacillus delbrueckii subspecies bulgaricus SF-L-18
(1) Preparation of simulated gastrointestinal fluid: dissolving pepsin in sterilized normal saline (0.9% w/v, pH 3.0) to give a final pepsin concentration of 3g/L, and filtering to give simulated gastric juice; dissolving trypsin in sterilized normal saline (0.9% w/v, pH 8.0) to give a final concentration of trypsin of 1g/L, adding bile salt to give a final concentration of bile salt of 0.3%, and filtering to give a simulated intestinal fluid;
(2) Respectively, lactobacillus delbrueckii subspecies bulgaricus bio-67151, lactobacillus delbrueckii subspecies bulgaricus bio-03624 and Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 were continuously activated for three generations (each generation 18 hours), OD values of strains of the continuously activated three generations under A600 were measured, and OD was calculated 5 The required amount of bacterial liquid;
(3) Will OD 5 The bacterial liquid is centrifuged for 10min at 8000G, the supernatant is discarded and resuspended in 1mL simulated gastric juice, the bacterial liquid is centrifuged for 10min at 8000G after being cultured for 3h at 37 ℃, the supernatant is discarded and resuspended in simulated intestinal juice with the same volume, and the plate viable count is carried out after being cultured for 4h at 37 ℃. Survival after tolerating gastrointestinal fluids (%) = (number of live bacteria in bacterial suspension/number of original live bacteria in bacterial suspension after tolerating simulated intestinal fluids) × 100%.
As shown in Table 1 and FIG. 1, it can be seen that Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 of the present invention has stronger gastrointestinal adaptability than other Lactobacillus.
TABLE 1 Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 gastrointestinal tract suitability test
Test example 2
Effect of the fermented product of the present invention on the triglyceride and Total Cholesterol levels in rat blood
First, 90 SD-grade healthy male rats (180-200 g in body weight) were divided into 2 groups of 20 rats, and basal diet was given as a blank control; one group of 70 animals is fed with high fat feed, the weight is weighed 1 time per week, the tail part of the animal is bled after 4 weeks of the experiment, the blood fat level is measured, rats with abnormal indexes are removed according to the measurement result, 10 animals are reserved in a blank control group, 60 animals are reserved in a high fat experiment group, the animal is randomly divided into 6 groups, and 10 animals are in each group. The next test was then performed:
(1) Blank control group: the basal feed is continuously fed for 3 weeks, and the normal saline is infused for 2 times every day, wherein each time is 10 ml.
(2) Model control group: feeding with high fat feed for 3 weeks, and infusing normal saline for 2 times every day, 10 ml/per time.
(3) Test 1 group: the high-fat diet was continued for 3 weeks, and the fermented product prepared in example 1 was drenched 2 times a day, 10ml per one.
(4) Test 2 groups: the high-fat diet was continued for 3 weeks, and the fermented product prepared in example 2 was drenched 2 times a day at a dose of 10 ml/dose.
(5) Run 3 groups: the high-fat diet was continued for 3 weeks, and the fermented product prepared in example 3 was drenched 2 times a day at a dose of 10 ml/dose.
(6) Run 4 groups: the high-fat diet was continued to be fed for 3 weeks, and the fermented product prepared in comparative example 1 was drenched 2 times a day, 10ml per time.
(7) Run 5 groups: the high-fat diet was continued to be fed for 3 weeks, and the fermented product prepared in comparative example 2 was drenched 2 times a day, 10ml per time.
The test method comprises the following steps: after 3 weeks, fasting is carried out for 12h, blood is taken out after head breaking, and after standing for 2h, centrifugation is carried out to separate serum and the serum is stored at minus 80 ℃ for standby. Triglyceride (TG) and serum Total Cholesterol (TC) levels were determined. The test results are shown in table 2, fig. 2 and fig. 3.
TABLE 2 comparison of serum Triglycerides (TG), total Cholesterol (TC) (X. + -. S)
Remarking: * Represents P < 0.05 compared to the blank control group; ▲ represents P < 0.05 compared with the model control group
As can be seen from Table 2, the fermented product provided by the invention has significant effects on TG and TC contents in blood of rats, wherein the content of TG and TC in the blood of the rats is significantly reduced in the test group 1 compared with that of the model control group, and the significant difference is obvious (P is less than 0.05); the TG content in the test 5 group is obviously reduced compared with the model control group, and the obvious difference is obvious (P is less than 0.05), but the TC content is not obviously different. The experiment shows that the fermentation product has the function of degrading blood fat and cholesterol in a high-fat rat body and dredging blood vessels, but different influences on the fermentation product can be caused by different formulas and processes.
Although the present invention has been described in detail by referring to the drawings in connection with the preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions should be within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present disclosure and the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (9)
1. A Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product is characterized in that raw materials comprise a substrate and a seasoning;
the substrate comprises the following components in parts by weight: 60 to 70 parts of purified water, 2 to 3 parts of poria cocos extract, 4 to 6 parts of hawthorn extract, 2 to 3 parts of lily extract, 0.5 to 1 part of American ginseng extract, 1 to 2 parts of pseudo-ginseng extract, 1 to 2 parts of cinnamon extract, 2 to 3 parts of kudzu root extract, 3 to 5 parts of ginkgo leaf extract, 1 to 2 parts of astragalus mongholicus extract, 1 to 2 parts of Chinese angelica extract, 1 to 3 parts of gastrodia elata extract, 1 to 2 parts of schisandra chinensis extract and 4 to 6 parts of black fungus powder;
the seasoning comprises the following components in parts by weight: 4 to 6 parts of honey, 4 to 6 parts of carrot concentrated juice and 3 to 5 parts of juicy peach concentrated juice;
the fermentation product uses Lactobacillus delbrueckii subspecies bulgaricus (B.delbrueckii)Lactobacillus delbrueckii subsp. bulgaricus) Mixing the SF-L-18 fermentation substrate with seasonings;
the Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 has been preserved in China general microbiological culture Collection center in 21.10.2020, with the preservation numbers: CGMCC No.20928; and (4) storage address: xilu No. 1 Hospital No. 3, beijing, chaoyang, beicheng.
2. The fermentation product of claim 1, wherein the substrate comprises the following components in parts by weight: 64.5 parts of purified water, 2 parts of poria extract, 4 parts of hawthorn extract, 2 parts of lily extract, 0.5 part of American ginseng extract, 1 part of pseudo-ginseng extract, 1 part of cinnamon extract, 2 parts of kudzu root extract, 3 parts of ginkgo leaf extract, 1 part of astragalus extract, 1 part of angelica extract, 1 part of gastrodia tuber extract, 1 part of schisandra extract and 4 parts of black fungus powder.
3. The fermented product according to claim 1, wherein the seasoning comprises the following components in parts by weight: 5 parts of honey, 4 parts of carrot concentrated juice and 3 parts of juicy peach concentrated juice.
4. The fermented product according to claim 1, wherein the lactobacillus delbrueckii subsp bulgaricus SF-L-18 is contained in an amount of 10 to 30 hundred million/ml.
5. A process for the preparation of a fermented product of Lactobacillus delbrueckii subsp.bulgaricus SF-L-18 according to claim 1, comprising the steps of:
(1) Firstly, mixing all components of a substrate to obtain mixed slurry;
(2) Conveying the mixed slurry into a sterilization container, sterilizing at 120 ℃ under high pressure, and cooling to obtain a sterilized solution;
(3) Inoculating Lactobacillus delbrueckii subspecies Bulgaria SF-L-18 into MRS liquid culture medium, and culturing at 37 deg.C to obtain inoculant;
(4) Inoculating the inoculant into a sterilized solution, and culturing at 37 ℃ to obtain a fermentation liquid;
(5) And mixing the fermentation liquor with seasonings for seasoning, and performing pasteurization to obtain a fermentation product.
6. The method according to claim 5, wherein in the step (3), the amount of the inoculated is 1% and the incubation time is 18 hours.
7. The method according to claim 5, wherein the amount of the inoculated in the step (4) is 1%.
8. The preparation method according to claim 5, wherein the fermentation time in the step (4) is 20 to 48h.
9. Use of the lactobacillus delbrueckii subsp bulgaricus SF-L-18 fermented product of claim 1 in the preparation of a product for the adjuvant reduction of cholesterol and blood lipids.
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Application publication date: 20221004 |