TWI640319B - Method for preparing fermented juice with anti-inflammation activity - Google Patents

Abstract

The invention relates to a method for preparing a mashing solution having anti-inflammatory activity, which comprises: providing a fermentation substrate comprising 2 to 20% by weight of a lemon peel juice broth, 2 to 15% glucosamine, 2 ~10% apple juice and 2-12% vitamin C, the remaining proportion is water, the lemon peel juice broth is a yeast one with Lactobacillus sp. DSM 32004 and one season with Hansenella spp. DSM 32005 Provided by lemon peel juice; providing a mixture of strains comprising Lactobacillus rhamnosus BCRC 10940, Bifidobacterium BCRC 11844 and Lactobacillus bulgaricus BCRC 10696; and at a temperature of 24-37 ° C, a mixture of the strains The fermentation substrate is fermented for 4 to 9 days; accordingly, a fermentation broth having anti-inflammatory activity can be obtained.

Description

Method for preparing mash fermentation liquid with anti-inflammatory activity

The present invention relates to a method for preparing a mashing solution, and more particularly to a method for preparing a mashing solution having anti-inflammatory activity.

The Chinese Patent Publication No. 104970405A provides a method for preparing a lemon peel juice broth, which is a Lactobacillus plantarum (stored in the German Strain Center, registered as DSM 32004) and a season of Hansenula The bacterium (Hanseniaspora guilliermondii, deposited at the German Center for Strain, deposited under the number DSM 32005) was obtained by fermenting a lemon peel juice. The lemon peel juice broth not only contains high amount of lemon polyphenols, but also has good palatability, so it can be used as a nutritional supplement containing lemon polyphenols; for example, glucosamine, apple juice and vitamin C can be mixed It is a customary drink for the human body to supplement beneficial ingredients such as lemon polyphenols and glucosamine.

Although the medicinal drink has anti-inflammatory effects by lemon polyphenols, glucosamine and vitamin C, it is indeed a great contribution to the health of consumers if it can enhance its anti-inflammatory activity by the subsequent fermentation process.

The present invention provides a preparation method of a lyophilized solution having anti-inflammatory activity, which is obtained by a fermentation process to obtain a lytic juice having anti-inflammatory activity.

The preparation method of the lactic acid solution with anti-inflammatory activity of the present invention comprises: providing a fermentation substrate comprising 2 to 20% by weight of a lemon peel juice fermentation Liquid, 2~15% glucosamine, 2~10% apple juice and 2~12% vitamin C, the rest ratio is water, the lemon peel juice broth is a Lactobacillus maltophilia DSM 32004 and a season S. hanseensis DSM 32005 is jointly fermented with lemon peel juice; a mixture of strains is provided, comprising a Lactobacillus rhamnosus BCRC 10940, a double bacillus BCRC 11844 and a Lactobacillus bulgaricus BCRC 10696; and at 24~ The fermentation substrate is further fermented by the mixture of the strain for 4 to 9 days at a temperature of 37 ° C; the preparation method of the lactic acid solution having the anti-inflammatory activity can be obtained by co-fermentation of the mixture of the strains. The anti-inflammatory effect of the fermentation broth is the efficacy of the present invention.

The preparation method of the lactic acid solution with anti-inflammatory activity of the present invention, wherein the preparation method of the lactic acid solution having anti-inflammatory activity further comprises: mixing the fermentation substrate and the mixture of the strain to mix the fermentation substrate per liter A mixture of strains of 1×10 ⁶ to 1×10 ⁸ CFU is continuously fermented with the mixture of the strains; the addition of a suitable mixture of strains can increase the efficiency of the subsequent fermentation process.

The preparation method of the lactic acid solution with anti-inflammatory activity of the present invention, wherein the mixture of the strain comprises: 10% to 46% of Lactobacillus rhamnosus BCRC 10940, 6 to 41% of Bifidobacterium BCRC 11844 and 34~79% of Lactobacillus bulgaricus BCRC 10696; the efficiency of the subsequent fermentation process can be improved by the selection of specific strains.

The preparation method of the anti-inflammatory activity broth of the present invention, wherein the fermentation substrate comprises 44.44% by weight of a lemon peel broth, 27.78% glucosamine, 16.67% apple juice and 11.11% of vitamin C, the mixture of the strain comprises: 29.41% of Lactobacillus rhamnosus BCRC 10940, 23.53% of Bifidobacterium BCRC 11844 and 47.06% of Lactobacillus bulgaricus BCRC 10696, and is 26 The fermentation substrate was co-fermented with the mixture of the strain for 7 days at a temperature of ° C; thus, the anti-inflammatory activity of the obtained fermentation broth was enhanced by optimization of the conditions.

Figure 1: Results of anti-inflammatory efficacy assessment for each group.

The above and other objects, features and advantages of the present invention will become more <RTIgt; The preparation method of the anti-inflammatory activity broth may include: providing a fermentation substrate and a mixture of the strain; and jointly fermenting the fermentation substrate with the mixture of the strain, thereby preparing the lactic acid solution having anti-inflammatory activity .

In detail, the fermented substrate may be a conventional drink as described above, that is, comprising: 2 to 20% by weight of the lemon peel juice, 2 to 15% of glucosamine, 2 to 10% The apple juice and 2~12% of vitamin C, the remaining proportion is water; preferably, it may contain 16% by weight of the lemon peel juice, 10% glucosamine, 6% apple juice and 4 % of vitamin C (ie, each liter of fermented substrate contains 160 grams of lemon peel broth, 100 grams of glucosamine, 60 grams of apple juice, and 40 grams of vitamin C).

Then, an appropriate amount of the strain mixture may be added to the fermentation substrate, the strain mixture comprising a lactobacillus rhamnosus, a double bacillus and a Lactobacillus bulgaricus. In the present embodiment, the rhamnosolic milk Bacillus, the Bifidobacterium and the Lactobacillus bulgaricus were purchased from the Republic of China Food Industry Development Institute under the numbers BCRC 10940, BCRC 11844 and BCRC 10696. Preferably, the strain mixture may comprise, in terms of percentage of bacteria: 10 to 46% of Lactobacillus rhamnosus (Hansen Collins et al.; BCRC 10940), and 6 to 41% of Bifidobacterium (%) Bifidobacterium bifidum (Tissier) Orla-Jensen; BCRC 11844) and 34-79% of Lactobacillus delbrueckii subsp. Bulgaricus (Orla-Jensen) Weiss et al.; BCRC 10696); in this embodiment, Percentage of bacteria: 29.41% of Lactobacillus rhamnosus (BCRC 10940), 23.53% of Bifidobacterium (BCRC 11844) and 47.06% of Lactobacillus bulgaricus (BCRC 10696).

In order to enhance the subsequent fermentation efficiency, in the present embodiment, the fermentation substrate and the mixture of the mixture are preferentially mixed to mix a mixture of 1×10 ⁶ to 1×10 ⁸ CFU per liter of the fermentation substrate, which is continued. The fermentation substrate is further fermented by the mixture of the strain for 4 to 9 days at a temperature of 24 to 37 ° C, preferably at a temperature of 26 ° C, and the fermentation substrate is simultaneously fermented for 7 days. The lysate having anti-inflammatory activity is obtained.

In order to confirm that the preparation method of the mashing liquid of the present invention can produce a lytic solution having anti-inflammatory activity, the inflammatory reaction of the mouse macrophage cell line (RAW264.7) induced by lipopolysaccharide (LPS) continues. The nitrite content secreted into the supernatant was measured to evaluate the anti-inflammatory efficacy; the treatment conditions of the mouse macrophage strains of each group in the test were as shown in Table 1.

¹ : The fermentation substrate comprises 16% by weight of a lemon peel broth, 10% glucosamine, 6% apple juice and 4% vitamin C.

² : The lysate is fermented at the temperature of 26 ° C by the mixture of the above-mentioned strains (including Lactobacillus rhamnosus BCRC 10940, Bacillus brevis BCRC 11844 and Lactobacillus bulgaricus BCRC 10696) at a temperature of 26 ° C. Obtained in 7 days.

Referring to Figure 1, the treatment of lipopolysaccharide does induce the secretion of nitrite from the macrophage cell line into the supernatant, and the addition of the fermentation substrate or the fermentation broth of the present invention can be carried out. The amount of nitrite secretion is lowered, and the effect of the mashing solution of the present invention is preferred.

In summary, the preparation method of the lactic acid solution having anti-inflammatory activity of the present invention is capable of obtaining a lysate having better anti-inflammatory effect by co-fermentation of the mixture of the strain, which is an effect of the present invention.

While the invention has been described in connection with the preferred embodiments described above, it is not intended to limit the scope of the invention. The technical scope of the invention is protected, and therefore the scope of the invention is defined by the scope of the appended claims.

Claims (6)

The invention relates to a method for preparing a mashing solution having anti-inflammatory activity, which comprises: providing a fermentation substrate comprising 2 to 20% by weight of a lemon peel juice broth, 2 to 15% glucosamine, 2 ~10% apple juice and 2-12% vitamin C, the remaining proportion is water, the lemon peel juice broth is a yeast one with Lactobacillus sp. DSM 32004 and one season with Hansenella spp. DSM 32005 Provided by lemon peel juice; providing a mixture of strains comprising Lactobacillus rhamnosus BCRC 10940, Bifidobacterium BCRC 11844 and Lactobacillus bulgaricus BCRC 10696; and at a temperature of 24-37 ° C, a mixture of the strains The yeast substrate is fermented for 4 to 9 days. The preparation method of the lactic acid solution having anti-inflammatory activity according to the first aspect of the invention, wherein the fermentation substrate comprises 16% by weight of a lemon peel broth, 10% glucosamine 6% of apple juice and 4% of vitamin C, the rest is water. The preparation method of the lactic acid solution having anti-inflammatory activity according to the first aspect of the invention, wherein the preparation method of the lactic acid solution having anti-inflammatory activity further comprises: mixing the fermentation substrate and the mixture of the strain to make A mixture of 1 x 10 ⁶ to 1 x 10 ⁸ CFU of the strain was mixed per liter of the fermentation substrate, and the fermentation substrate was further fermented with the mixture of the strains. The preparation method of the lactic acid solution having anti-inflammatory activity as described in claim 1, wherein the fermentation substrate is co-fermented with the mixture of the strain for 7 days at a temperature of 26 °C. The preparation method of the lactic acid solution having anti-inflammatory activity according to the first aspect of the invention, wherein the mixture of the strain comprises 10% to 46% of Lactobacillus rhamnosus BCRC 10940, 6~ 41% Bifidobacterium BCRC 11844 and 34-79% of Lactobacillus bulgaricus BCRC 10696. The preparation method of the lactic acid solution having anti-inflammatory activity according to claim 5, wherein the strain mixture comprises: 29.41% of Lactobacillus rhamnosus BCRC 10940, 23.53% in terms of percentage of bacteria. Bacillus licheniformis BCRC 11844 and 47.06% of Lactobacillus bulgaricus BCRC 10696.