WO2016127749A1 - 乳酸菌发酵大麦粉及其制备方法与用途 - Google Patents

乳酸菌发酵大麦粉及其制备方法与用途 Download PDF

Info

Publication number
WO2016127749A1
WO2016127749A1 PCT/CN2016/070542 CN2016070542W WO2016127749A1 WO 2016127749 A1 WO2016127749 A1 WO 2016127749A1 CN 2016070542 W CN2016070542 W CN 2016070542W WO 2016127749 A1 WO2016127749 A1 WO 2016127749A1
Authority
WO
WIPO (PCT)
Prior art keywords
lactic acid
acid bacteria
barley flour
bacteria fermented
total
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2016/070542
Other languages
English (en)
French (fr)
Inventor
董英
张家艳
肖香
赵延胜
周兴华
祝莹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu University
Original Assignee
Jiangsu University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangsu University filed Critical Jiangsu University
Publication of WO2016127749A1 publication Critical patent/WO2016127749A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A61K36/8998—Hordeum (barley)

Definitions

  • the invention belongs to the field of food biotechnology, in particular to lactic acid bacteria fermented barley flour and a preparation method and use thereof.
  • Barley is rich in nutrients and has high protein, high dietary fiber, low fat and low sugar.
  • the main use of barley in China is beer brewing and feed industry. Only about 10% of barley is used for food consumption, and the utilization rate is very low.
  • domestic and foreign research on microbial transformation of barley to improve its nutritional function has rarely been reported at home and abroad.
  • Japanese Patent No. WO2007034958 discloses a method for preparing an ethanol extract, an alkali extract and a fermentation product of a shelled barley, wherein the active ingredient has an effect of inhibiting angiogenesis, and has not been studied for obesity and prevention. The effects of obesity.
  • 201010547427.5 discloses a method for preparing raw materials for functional foods using seeds of barley or wheat, and fermenting pre-germinated and vernalized barley with lactic acid bacteria to have anti-oxidation, anti-diabetic and anti-obesity food compositions, but fermentation thereof
  • the process is carried out in the presence of additives, the processing of barley is too cumbersome, and the main acting substances are not clear.
  • the present invention provides a lactic acid bacteria fermented barley flour, a preparation method thereof and a use thereof, which are obtained by fermenting barley by using lactic acid bacteria to obtain lactic acid bacteria fermented barley flour, and the lactic acid bacteria fermented barley powder obtained by the invention is ⁇ - Both glucan content and polyphenol content are significantly higher than unfermented barley, which has the effect of maintaining body weight and reducing body fat production.
  • the present invention achieves the above technical objects by the following technical means.
  • a lactic acid bacteria fermented barley flour comprises the following components: protein, sugar, phenol, dietary fiber, ⁇ -glucan, and the content of each component in the lactic acid bacteria fermented barley flour is:
  • Each 100g of lactic acid bacteria fermented barley flour contains protein 14.88 ⁇ 0.48g, sugar 70.6 ⁇ 5.00g, phenol 0.351 ⁇ 0.005g, dietary fiber 15.23 ⁇ 0.15g, ⁇ -glucan 6.58 ⁇ 0.04g;
  • the phenol contains vanillic acid and ferulic acid, and the content of the vanillic acid and ferulic acid per gram of phenol is 6.05 ⁇ 0.05 mg, and ferulic acid is 10.05 ⁇ 0.07 mg;
  • the beta glucan is in the total dietary fiber.
  • the content of each component in the unfermented barley flour is 13.93 ⁇ 0.03g, total sugar 80.5 ⁇ 9.84g, total phenol 0.236 ⁇ 0.005g, total dietary fiber 15.51 ⁇ 0.37g, ⁇ -Portage per 100g of unfermented barley flour. Glycan 5.16 ⁇ 0.15g;
  • the total phenol contains vanillic acid and ferulic acid, and the content of the vanillic acid and ferulic acid per gram of total phenol is 0.66 ⁇ 0.02 mg, and ferulic acid is 0.70 ⁇ 0.05 mg;
  • the beta glucan is in the total dietary fiber.
  • the invention also includes a method for preparing lactic acid bacteria fermented barley flour, which comprises: shelling, milling, and sifting barley flour through 60-140 mesh sieve, adding distilled water to the sieved barley flour And the lactic acid bacteria, uniformly mixed, fermented at 20 to 40 ° C for 12 to 56h to obtain a fermented product, the fermented product is subjected to hot air drying, vacuum drying or freeze drying to obtain lactic acid bacteria fermented barley flour;
  • the quality of the sieved barley flour and distilled water is 1: (5 ⁇ 15);
  • the number of viable bacteria of the lactic acid bacteria is 1 ⁇ 10 8 to 1 ⁇ 10 10 CFU / mL.
  • the lactic acid bacteria are one or more of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, Lactobacillus thermophilus, Lactobacillus acidophilus, and Bifidobacterium.
  • the mass of the sieved barley flour and distilled water is 1:7, and the number of live bacteria of the lactic acid bacteria is 1 ⁇ 10 9 CFU/mL.
  • the fermentation temperature is 30 to 35 ° C
  • the fermentation time is 24 to 48 h.
  • the present invention also encompasses the use of lactic acid bacteria-fermented barley flour as a food for inhibiting obesity and improving insulin resistance.
  • the present invention also includes the use of lactic acid bacteria fermented barley flour as a food material for inhibiting obesity and improving insulin resistance.
  • the enzymes secreted by the microorganisms can modify the grain components, thereby affecting its structure, biological activity and bioavailability; while using lactic acid bacteria to ferment cereals, the content of active components such as soluble dietary fiber and phenol can be increased.
  • the lactic acid bacteria-fermented barley flour of the present invention has a functional activity for regulating glycolipid metabolism and reduces synthesis of body fat.
  • the lactic acid bacteria fermented barley flour according to the present invention has a simple preparation method and low cost, and is suitable for industrial application.
  • the lactic acid bacteria fermented barley powder according to the present invention can be made into staple foods, snack foods, such as noodles, wet noodles, taro, bread, sausage, biscuits, beverages, etc., or prepared as functional foods, and can also be added 3% ⁇ 20% or more of the amount in food, has the function of preventing or interfering with obesity and improving the disorder of glycolipid metabolism.
  • the preparation method of the lactic acid bacteria fermented barley powder according to the present invention can obtain a high content of vanillic acid and ferulic acid, thereby enhancing the function of inhibiting obesity and improving insulin resistance.
  • Figure 1 shows the changes in body weight of the four groups of SD rats of the present invention.
  • FIG. 2 shows the changes in body fat of the four groups of SD rats of the present invention.
  • Fig. 3 is a graph showing changes in oral glucose tolerance of the four groups of SD rats of the present invention before and after feeding for 14 weeks.
  • FIG. 4 shows the changes of serum insulin in the four groups of SD rats of the present invention.
  • the first group was the control group (NC), and the basal diet was fed; the second group was the high fat diet group (HFD). ), fed high-fat diet (73% basic feed, 12% lard, 10% white sugar and 5% egg yolk powder); the third group was LFB group, fed high-fat diet containing 3% LFB (3% LFB) 70% basal feed, 12% lard, 10% white granulated sugar and 5% egg yolk powder); the fourth group is unfermented barley (RB) group, fed 3% RB high fat diet (3% RB, 70 % basic feed, 12% lard, 10% white sugar and 5% egg yolk powder; among them, high-fat feed is made by the research group: add lard, white sugar and egg yolk powder in proportion, mix evenly and then cut into strips to dry.
  • NC control group
  • HFD high fat diet group
  • Rats in each group were fed continuously for 14 weeks, and the changes in body weight of each group were recorded. Oral glucose tolerance was measured; after 14 weeks of feeding, the next day, chloral hydrate was used, blood was taken from the abdominal aorta, serum was centrifuged at 3500 rpm for 10 min, and stored at -20 ° C for blood biochemistry and serum inflammatory factor determination. Take testicular fat and abdominal fat, rinse with normal saline, filter and dry, and store at -80 °C for later use.
  • the oral glucose tolerance test (OGTT) method was performed by intragastric administration of glucose 2 g/kg to fasting rats, and blood was taken at 0, 0.5, 1, 2 h, respectively, and blood glucose levels were measured using a Johnson-one-touch Basic blood glucose meter.
  • the determination of serum insulin content was determined using an insulin ELISA kit.
  • TG triglyceride
  • TC total cholesterol
  • HDL high-density lipoprotein
  • LDL low-density lipoprotein
  • TNF- ⁇ tumor necrosis factor
  • IL-6 interleukin-6
  • IL-10 interleukin-10
  • IL-1 ⁇ interleukin-1 ⁇
  • each group of data is (mean ⁇ standard deviation) indicates that the test data was analyzed for variance using the ANOVA module in SPSS 14.0, and p ⁇ 0.05 was considered to have a significant difference.
  • Table 1 shows the main components of unfermented barley flour (RB) and lactic acid bacteria fermented barley flour (LFB).
  • RB unfermented barley flour
  • LFB lactic acid bacteria fermented barley flour
  • the content of total phenol, total dietary fiber and ⁇ -glucan in LFB is higher than RB, and the total sugar content is lower than RB. Therefore, after the fermentation of barley, the function of reducing blood sugar and lowering fat is enhanced compared with unfermented barley flour, and also has anti-oxidation, anti-aging, anti-cancer and other functions.
  • the content of the vanillic acid and ferulic acid per gram of total phenol in the LFB is 6.05 ⁇ 0.05 mg, ferulic acid is 10.05 ⁇ 0.07 mg; and the vanillic acid and ferulic acid are present per gram of total phenol in the RB.
  • the content is 0.66 ⁇ 0.02 mg and ferulic acid 0.70 ⁇ 0.05 mg.
  • the beta glucan is in the total dietary fiber.
  • IL-1 ⁇ interleukin
  • IL-6 interleukin
  • IL-10 anti-inflammatory factor
  • TNF- ⁇ necrosis factor
  • Table 3 shows the determination of inflammatory factors in four groups of SD rats.
  • IL-10 in LFB group was significantly higher than HFD, RB, IL-1 ⁇ , IL-6 and TNF- ⁇ were significantly lower than HFD and RB, indicating that LFB has the effect of reducing factor and increasing anti-inflammatory factor. Therefore, LFB may reduce the production of insulin resistance by inhibiting the body to produce immune factors such as IL-1 ⁇ , IL-6 and TNF- ⁇ .
  • TNF- ⁇ is the first inflammatory molecule found to associate with obesity and chronic systemic inflammation. Defects in TNF-a function can improve the balance of insulin sensitivity and blood glucose in obese mice. Studies have shown that in the serum and adipose tissue of obese people, the expression of TNF-a, IL-1 ⁇ and IL-1 ⁇ inflammatory factors is significantly increased, and the reduction of its content is also positively correlated with weight loss. Both IL-1 ⁇ and IL-6 are important inflammatory markers of systemic insulin resistance, and the simultaneous increase in plasma IL-1 ⁇ and IL-6 concentrations largely predicts the risk of type 2 diabetes in humans.
  • the first symptom of insulin resistance is the impaired glucose tolerance of the body.
  • Figure 3 shows the four groups of SD rats fed for 14 weeks. Compared with the HFD group and the RB group, the glucose tolerance of the LFB group was similar to that of the normal group, and maintained at a relatively stable level.
  • Insulin is a hormone with various biological effects, which plays a vital role in maintaining the metabolic balance of nutrients in the body and maintaining the stability of the internal environment.
  • Figure 4 shows the changes of serum insulin in the four groups of SD rats of the present invention, high fat. The serum insulin level of feed-induced obese rats was significantly higher than that of the normal group, and hyperinsulinemia was observed, indicating insulin resistance; after 14 weeks of feeding, the insulin content of the LFB group was significantly decreased compared with the HFD group; many literatures It has been reported that increased beta-glucan consumption in barley may reduce insulin resistance and diabetes.
  • Lactic acid bacteria fermented barley powder can maintain body weight, reduce the body's large amount of body fat, improve the body's own glucose tolerance, significantly reduce the blood sugar content of high-sugar and high-fat rat models; may also significantly improve the lipid metabolism disorder in high-fat model rats, reduce serum
  • the content of cholesterol and triglycerides increases the content of high-density lipoprotein.
  • Lactic acid bacteria fermented barley flour can be used to prevent and interfere with the development of chronic diseases such as diabetes and coronary heart disease. It can also be used for the prevention and treatment of hyperlipemia and hyperglycemia, especially for the prevention and treatment of hyperlipemia; it can improve hyperinsulinemia, prevention or Treatment of obesity-induced insulin resistance.

Landscapes

  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Food Science & Technology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

一种乳酸菌发酵大麦粉，包括蛋白、总糖、总酚、总膳食纤维和β-葡聚糖，由脱壳大麦经磨粉、过筛、加入蒸馏水、接种乳酸菌发酵后干燥而成，可以作为抑制肥胖及改善胰岛素抵抗功能的食品或食品原料。

Description

乳酸菌发酵大麦粉及其制备方法与用途 技术领域
本发明属于食品生物技术领域，尤其是乳酸菌发酵大麦粉及其制备方法与用途。
背景技术
随着人类文明的进步和生活方式的改变，以代谢综合征为代表的代谢异常相关疾病已成为影响人类健康最主要的非传染性慢性疾病之一。据不完全统计，在过去的二十年里，大约32％的美国人、25％的欧洲和拉丁美洲成年人已经患有该慢性病，而目前作为发展中国家的中国，该现象也日益突出，中国肥胖人口超过3亿人，糖尿病前期的糖耐量受损(胰岛素抵抗)人群达到了1.48亿人，患病率为15.5％；而糖尿病患者患病率近10年翻了一番，成人糖尿病患病率为9.7％，患者总数已超过9000万，成为世界第一糖尿病大国。因此，如何控制代谢综合征的发生就必然成为广大科技工作者研究的热点，而其中肥胖和胰岛素抵抗是代谢综合征的基础，对于肥胖和胰岛素抵抗的预防及干预已成为重中之重。目前，减肥和改善胰岛素抵抗的药物普遍具有一定的毒副作用，因此，寻找天然安全产物以预防和治疗肥胖，改善胰岛素抵抗，具有更大的意义和需求。
大麦营养丰富，具有高蛋白、高膳食纤维、低脂肪、低糖等特点。近年来，我国大麦的主要用途是啤酒酿造和饲料工业，仅有10％左右的大麦用于食用，利用率十分低下。已有研究表明，大麦含有丰富的β-葡聚糖、黄酮、多酚类化合物、大麦芽碱等多种活性成分，具有抗氧化、抗衰老、降血糖、降血脂等功能。但是，目前国内外关于微生物转化大麦提高其营养功能的研究国内外却鲜见报道。
目前关于大麦发酵的研究，日本专利WO2007034958公开了一种脱壳大麦的乙醇提取物、碱提取物和发酵产物的制备方法，其活性成分具有抑制血管生成的作用，并未研究其对肥胖及预防肥胖的影响。韩国专利201010547427.5公开了用大麦或小麦的种子制备功能食品所用原料的方法，用乳酸菌类发酵已预发芽、春化处理的大麦具有抗氧化、抗糖尿病和抗肥胖功能的食品组合物，但其发酵过程是在添加剂的存在下进行，大麦的处理过程也过于繁琐，且其主要的作用物质也不明确。
文章Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL/6J Mice(发酵大麦对C57BL/6J小鼠脂质和肉毒碱的影响)，Food Science and Biotechnolog，2012，21(2)：323-329，将酵母菌发酵大麦粉作为膳食营养补充剂，发现其可以减少肥胖小鼠 血清中胆固醇、甘油三酯和低密度脂蛋白的含量，同时，可以增加血清中总肉毒碱的含量，但其对肥胖小鼠体重和血清中甘油三脂的影响并不显著。
发明内容
针对现有技术中存在不足，本发明提供了一种乳酸菌发酵大麦粉及其制备方法与用途，通过采用乳酸菌对大麦发酵，得到乳酸菌发酵大麦粉，本发明所获得的乳酸菌发酵大麦粉中β-葡聚糖含量以及多酚含量都显著高于未发酵大麦，具有维持体重、减少体脂肪产生的效果。
本发明是通过以下技术手段实现上述技术目的的。
一种乳酸菌发酵大麦粉，包括如下组分：蛋白、糖、酚、膳食纤维、β-葡聚糖，所述乳酸菌发酵大麦粉中各组分含量为：
每100g乳酸菌发酵大麦粉中含有蛋白14.88±0.48g、糖70.6±5.00g、酚0.351±0.005g、膳食纤维15.23±0.15g、β-葡聚糖6.58±0.04g；
所述酚中含有香草酸和阿魏酸，每克酚中所述香草酸和阿魏酸的含量为6.05±0.05mg、阿魏酸10.05±0.07mg；
所述β-葡聚糖在所述总膳食纤维中。
未发酵大麦粉中各组分含量为：每100g未发酵大麦粉中含有蛋白13.93±0.03g、总糖80.5±9.84g、总酚0.236±0.005g、总膳食纤维15.51±0.37g、β-葡聚糖5.16±0.15g；
所述总酚中含有香草酸和阿魏酸，每克总酚中所述香草酸和阿魏酸的含量为0.66±0.02mg、阿魏酸0.70±0.05mg；
所述β-葡聚糖在所述总膳食纤维中。
本发明还包括一种乳酸菌发酵大麦粉的制备方法，其特征在于，包括对大麦脱壳、磨粉，过60～140目筛，得过筛大麦粉，向所述过筛大麦粉中加入蒸馏水和乳酸菌，混合均匀，在20～40℃下发酵12～56h得到发酵物，将所述发酵物进行热风干燥、真空干燥或冷冻干燥得乳酸菌发酵大麦粉；
所述过筛大麦粉与蒸馏水的质量为1：(5～15)；
所述乳酸菌活菌数为1×108～1×1010CFU/mL。
进一步，所述乳酸菌为植物乳杆菌、短乳杆菌、干酪乳杆菌、嗜热乳杆菌、嗜酸乳杆菌、双歧杆菌中的一种或几种。
在上述方案中，所述过筛大麦粉与蒸馏水的质量为1：7，所述乳酸菌活菌数为1× 109CFU/mL。
在上述方案中，所述发酵的温度为30～35℃，发酵时间为24～48h。
本发明还包括将乳酸菌发酵大麦粉作为抑制肥胖及改善胰岛素抵抗功能的食品。
本发明还包括将乳酸菌发酵大麦粉作为抑制肥胖及改善胰岛素抵抗功能的食品原料。
在微生物发酵期间，利用微生物分泌的酶可以修饰谷物成分，从而影响其结构、生物活性以及生物利用率等；而利用乳酸菌发酵谷物，可以增加可溶性膳食纤维和酚类等活性成分的含量。
本发明的有益效果：
(1)本发明所述的乳酸菌发酵大麦粉具有调节糖脂代谢的功能活性，减少体脂肪的合成。
(2)本发明所述的乳酸菌发酵大麦粉的制备方法简单，成本低，适于产业化应用。
(3)本发明所述的乳酸菌发酵大麦粉可以制成主食食品、休闲食品，如挂面、湿面、馒头、面包、香肠、饼干、饮料等，或制备为功能食品，也可以加3％～20％或以上的量到食品中，具有预防或干预肥胖及改善糖脂代谢紊乱的功能。
(4)采用本发明所述的乳酸菌发酵大麦粉的制备方法获得高含量的香草酸和阿魏酸，能够起到增强抑制肥胖及改善胰岛素抵抗功能的作用。
附图说明
图1为本发明所述4组SD大鼠体重变化情况。
图2为本发明所述4组SD大鼠体脂肪变化情况。
图3为本发明所述4组SD大鼠喂食14周前后口服耐糖量的变化情况。
图4为本发明所述4组SD大鼠血清胰岛素变化情况。
具体实施方式
下面结合附图以及具体实施例对本发明作进一步的说明，但本发明的保护范围并不限于此。
1.乳酸菌发酵大麦粉的制备
选取新鲜脱壳大麦，磨粉，过60～140目筛，向大麦粉中加入5～15倍质量的蒸馏水，优选7倍质量的蒸馏水，按1×107接种活化至对数后期(活菌数达到1×108～1×1010CFU/mL，优选1×109CFU/mL)的Lactobacillus plantarum dy-1，搅拌5min，20～40℃， 优选30℃下发酵12～56h，优选24h，得到发酵物，将发酵物进行热风干燥、喷雾干燥或冷冻干燥，优选冷冻干燥即得乳酸菌发酵大麦粉(LFB)。
2.实验动物及饲养条件
清洁级健康SD大鼠48只，5～6周龄，180～200g左右，雄性，购于江苏大学实验动物中心，试验过程符合江苏省实验动物管理委员会和国家实验动物福利保护的规定，大鼠饲养于江苏大学实验动物中心动物房：室温(25±2)℃，相对湿度(55±5)％，12h/12h光照，自由获取食物和饮水。
3.实验方法
在SD大鼠适应环境1周后，将48只SD雄性大鼠按平均体重随机分成4组：第一组为对照组(NC)，饲喂基础饲料；第二组为高脂饮食组(HFD)，饲喂高脂饲料(73％基础饲料、12％猪油、10％白砂糖以及5％蛋黄粉)；第三组为LFB组，饲喂含3％LFB的高脂饲料(3％LFB、70％基础饲料、12％猪油、10％白砂糖以及5％蛋黄粉)；第四组为未发酵大麦(RB)组，饲喂含3％RB的高脂饲料(3％RB、70％基础饲料、12％猪油、10％白砂糖以及5％蛋黄粉)；其中高脂饲料由课题组自制：按比例加入猪油、白砂糖和蛋黄粉，混合均匀后切条烘干。
各组试验大鼠均连续喂养14周，记录每组大鼠周体重变化。测定口服糖耐量；喂食14周后，次日，采用水合氯醛麻痹，腹主动脉取血，3500rpm离心10min分离血清，-20℃保存，用于血生化和血清炎症因子的测定，解剖大鼠取附睾脂肪和腹部脂肪，用生理盐水漂净、滤干后称重，-80℃保存备用。
口服糖耐量测试(OGTT)方法为对空腹大鼠经口灌胃葡萄糖2g/kg，分别于0、0.5、1、2h时断尾取血，采用强生one-touch Basic血糖仪测定血糖水平。
血清胰岛素含量的测定采用胰岛素ELISA试剂盒进行测定。
血脂水平的测定：大鼠血清中甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白(HDL)、低密度脂蛋白(LDL)的含量采用全自动生化分析仪测定。
SD大鼠血清炎症因子的测定：分别采用肿瘤坏死因子(TNF-α)、白细胞介素6(IL-6)、白细胞介素10(IL-10)及白细胞介素1β(IL-1β)Elisa试剂盒，测定SD大鼠血清中的主要炎症因子TNF-α、IL-6、IL-10和IL-1β含量。
4.实验结果
注：各组数据以
Figure PCTCN2016070542-appb-000001
(平均值±标准偏差)表示，采用SPSS 14.0中ANOVA模块对试验数据进行方差分析，p<0.05认为存在显著性差异。
(1)RB和LFB主要组成成分对比
表1为未发酵大麦粉(RB)和乳酸菌发酵大麦粉(LFB)主要组成成分对比，LFB中总酚、总膳食纤维、β-葡聚糖的含量都高于RB，总糖量低于RB，所以大麦发酵后，降糖降脂功能较未发酵大麦粉有所增强，同时还具有抗氧化、抗衰老、抗癌等功能。
表1大麦粉(RB)和乳酸菌发酵大麦粉(LFB)主要成分含量对比
Figure PCTCN2016070542-appb-000002
所述LFB中每克总酚中所述香草酸和阿魏酸的含量为6.05±0.05mg、阿魏酸10.05±0.07mg；所述RB中每克总酚中所述香草酸和阿魏酸的含量为0.66±0.02mg、阿魏酸0.70±0.05mg。
所述β-葡聚糖在所述总膳食纤维中。
(2)四组SD大鼠血脂水平变化情况
机体血脂水平异常改变，可导致体内脂质异常蓄积，诱发机体产生高脂血症，严重者可引起动脉粥样硬化、冠心病等的发生，肥胖大鼠出现胰岛素抵抗的同时，还伴随脂代谢紊乱；由表2可看出，与正常对照组相比，HFD组大鼠血清TG(甘油三脂)和TC(总胆固醇)含量显著升高，大鼠血清中HDL(高密度脂蛋白)含量则显著降低，大鼠血清中LDL(低密度脂蛋白)含量并无显著性的差异，这显然与肥胖伴随的高脂血症有关；喂食14周LFB后，与HFD组相比，LFB组大鼠血清中TG和TC含量均显著的降低，大鼠血清中HDL含量显著升高，LFB组大鼠血清LDL含量与HFD组相比没有显著差异。
表2四组SD大鼠血脂水平的测定
Figure PCTCN2016070542-appb-000003
注：具有不同的字母标记则认为具有显著差异(p<0.05)。
(3)四组SD大鼠炎症因子的变化情况
近年来的研究表明，肥胖诱发胰岛素抵抗与慢性低度系统炎性密切相关，肥胖机体的炎性因子如白细胞介素(IL-1β、IL-6)、抗炎因子(IL-10)、肿瘤坏死因子(TNF-α)等的分泌增加，表3为四组SD大鼠炎症因子的测定。LFB组的IL-10显著高于HFD、RB，IL-1β、IL-6、TNF-α显著低于HFD、RB，说明LFB具有减少因子、增加抗炎因子的作用。因此，LFB可能通过抑制机体产生IL-1β、IL-6和TNF-α等免疫因子，降低胰岛素抵抗产生。
TNF-α是第一个发现联系肥胖与慢性系统炎症的炎性分子。TNF-a功能的缺陷可以改善肥胖鼠胰岛素敏感性和血糖的平衡。有研究表明，在肥胖者的血清和脂肪组织中，TNF-a，IL-1α和IL-1β炎性因子的表达显著的升高，并且其含量的减少与体重减轻也存在正相关关系。IL-1β和IL-6都是系统胰岛素抵抗的重要炎性标记，血浆中IL-1β与IL-6的浓度同时升高在很大程度上预示着人类2型糖尿病的风险。
表3四组SD大鼠炎症因子的测定
Figure PCTCN2016070542-appb-000004
(4)四组SD大鼠体重和体脂肪含量变化情况
由图1可看出，14周的干预期间，LFB组大鼠的体重明显低于HFD组与RB组，结果表明，乳酸菌发酵大麦粉可以显著地减少大鼠体重的增加。
由图2可看出，与NC组相比，HFD组大鼠体脂肪含量显著增加，LFB组大鼠的体重明显低于HFD组与RB组，结果表明，乳酸菌发酵大麦粉可以显著地减少大鼠体脂肪的增加。
(5)四组SD大鼠喂食14周前后口服耐糖量的变化情况
正常情况下，动物摄取一定的饲料，用于维持体温、促进生长。当过量摄取高脂饲料时，体内能量代谢失衡，过多的能量转变成脂肪和蛋白，造成机体肥胖，在病态生理状态或不良生活方式下，导致胰岛素抵抗或2型糖尿病的发生。
胰岛素抵抗的最初症状就是机体的糖耐量受损，图3为四组SD大鼠喂食14周前后 口服耐糖量的变化情况，与HFD组与RB组相比，LFB组大鼠糖耐量已经与正常组大鼠糖耐量相似，维持在相对稳定的水平。
(6)四组SD大鼠血清胰岛素变化情况
胰岛素是具有多种生物学效应的激素，对保持机体营养物质的代谢平衡、维持内环境稳定具有至关重要的作用，图4为本发明所述4组SD大鼠血清胰岛素变化情况，高脂饲料诱导的肥胖大鼠血清胰岛素水平较正常组相比显著上升，出现高胰岛素血症，表明产生了胰岛素抵抗；喂食14周后，与HFD组比较，LFB组大鼠胰岛素含量显著下降；许多文献报道，大麦中的β-葡聚糖消耗率增加可能降低胰岛素抵抗和糖尿病发生。
乳酸菌发酵大麦粉可维持体重，减少体脂肪的大量产生，提高机体自身糖耐量，显著降低高糖高脂大鼠模型的血糖含量；也可能显著改善高脂模型大鼠的脂代谢紊乱，降低血清胆固醇和甘油三脂的含量，增加高密度脂蛋白的含量。
乳酸菌发酵大麦粉可用于预防个和干预糖尿病、冠心病等慢性病的产生，也可用于预防和治疗高血脂和高血糖，尤其是对高血脂的预防和治疗；可改善高胰岛素血症，预防或治疗肥胖诱发的胰岛素抵抗。
所述实施例为本发明的优选的实施方式，但本发明并不限于上述实施方式，在不背离本发明的实质内容的情况下，本领域技术人员能够做出的任何显而易见的改进、替换或变型均属于本发明的保护范围。

Claims (7)

  1. 一种乳酸菌发酵大麦粉，其特征在于，包括如下组分：蛋白、总糖、总酚、总膳食纤维、β-葡聚糖，所述乳酸菌发酵大麦粉中各组分含量为：
    每100g乳酸菌发酵大麦粉中含有蛋白14.88±0.48g、总糖70.6±5.00g、总酚0.351±0.005g、总膳食纤维15.23±0.15g、β-葡聚糖6.58±0.04g；
    所述总酚中含有香草酸和阿魏酸，每克总酚中所述香草酸和阿魏酸的含量为6.05±0.05mg、阿魏酸10.05±0.07mg；
    所述β-葡聚糖在所述总膳食纤维中。
  2. 一种乳酸菌发酵大麦粉的制备方法，其特征在于，包括对脱壳大麦磨粉，过60～140目筛，得过筛大麦粉，向所述过筛大麦粉中加入蒸馏水、乳酸菌，混合均匀，在20～40℃下发酵12～56h得到发酵物，将所述发酵物进行热风干燥、真空干燥或冷冻干燥得乳酸菌发酵大麦粉；
    所述过筛大麦粉与蒸馏水的质量比为1：(5～15)；
    所述乳酸菌活菌数为1×108～1×1010CFU/mL。
  3. 如权利要求2所述的乳酸菌发酵大麦粉的制备方法，其特征在于，所述乳酸菌为植物乳杆菌、短乳杆菌、干酪乳杆菌、嗜热乳杆菌、嗜酸乳杆菌、双歧杆菌中的一种或几种。
  4. 如权利要求2或3所述的乳酸菌发酵大麦粉的制备方法，其特征在于，所述过筛大麦粉与蒸馏水的质量比为1：7，所述乳酸菌活菌数为1×109CFU/mL。
  5. 如权利要求2所述的乳酸菌发酵大麦粉的制备方法，其特征在于，所述发酵的温度为30～35℃，发酵时间为24～48h。
  6. 如权利要求1所述的乳酸菌发酵大麦粉作为抑制肥胖及改善胰岛素抵抗功能的食品。
  7. 如权利要求1所述的乳酸菌发酵大麦粉作为抑制肥胖及改善胰岛素抵抗功能的食品原料。
PCT/CN2016/070542 2015-02-11 2016-01-11 乳酸菌发酵大麦粉及其制备方法与用途 Ceased WO2016127749A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201510072908.8A CN104721652A (zh) 2015-02-11 2015-02-11 乳酸菌发酵大麦粉及其制备方法与用途
CN201510072908.8 2015-02-11

Publications (1)

Publication Number Publication Date
WO2016127749A1 true WO2016127749A1 (zh) 2016-08-18

Family

ID=53446448

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2016/070542 Ceased WO2016127749A1 (zh) 2015-02-11 2016-01-11 乳酸菌发酵大麦粉及其制备方法与用途

Country Status (2)

Country Link
CN (1) CN104721652A (zh)
WO (1) WO2016127749A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111436474A (zh) * 2020-03-25 2020-07-24 新疆家瑞泽智慧农业科技开发有限公司 一种玉米副产品膳食纤维饼干及其制备方法

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918822A (zh) * 2016-04-22 2016-09-07 江苏省农业科学院 一种乳酸菌发酵生产高值谷物粉的方法
CN106720761A (zh) * 2016-12-09 2017-05-31 北京市绿友食品有限公司 一种冻干大麦茶及其制备方法
CN106889404A (zh) * 2017-01-11 2017-06-27 江苏大学 乳酸菌发酵大麦饮料及其制备方法
CN106858315A (zh) * 2017-01-11 2017-06-20 江苏大学 一种适合代谢综合征人群食用的挂面及其制备方法
CN109170857A (zh) * 2018-09-17 2019-01-11 江南大学 一种制作麦糟酵素的方法
CN110522034A (zh) * 2019-08-21 2019-12-03 上海交通大学 一种含有黑大麦乳杆菌发酵物的功能性食品及应用
CN111493313A (zh) * 2020-04-21 2020-08-07 江苏瑞牧生物科技有限公司 一种基于乳酸菌发酵的大麦功能性复合全粉及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715347A (zh) * 2007-06-08 2010-05-26 普罗比公司 一种用于改变含有多酚的植物材料的方法以及经过改变的含有多酚植物材料的医学用途
CN102058067A (zh) * 2009-11-17 2011-05-18 李圭吉 用大麦或小麦的种子制备功能食品所用原料的方法
CN103445068A (zh) * 2013-06-26 2013-12-18 江苏大学 乳酸菌发酵大麦提取物的制备方法及其抗肿瘤作用

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT103582B (pt) * 2006-10-06 2008-08-22 Joana Mafalda Patricio Inacio Matriz simbiótica pré-fermentada com base numa suspensão de aveia e probióticos encapsulados, processo de obtenção e respectiva utilização
CN102860453A (zh) * 2011-07-07 2013-01-09 徐州市农家欢农业科技有限公司 一种糯玉米粉及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715347A (zh) * 2007-06-08 2010-05-26 普罗比公司 一种用于改变含有多酚的植物材料的方法以及经过改变的含有多酚植物材料的医学用途
CN102058067A (zh) * 2009-11-17 2011-05-18 李圭吉 用大麦或小麦的种子制备功能食品所用原料的方法
CN103445068A (zh) * 2013-06-26 2013-12-18 江苏大学 乳酸菌发酵大麦提取物的制备方法及其抗肿瘤作用

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
JI-HAE CHOI ET AL.: "Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL/6J Mice.", FOOD SCI. BIOTECHNOL., vol. 21, no. 2, 31 December 2012 (2012-12-31), pages 323 - 329 *
QIAO,HAILONG ET AL.: "Progress and Prospect of Research on Barley beta -Glucan.", JIANGSU AGRICULTURAL SCIENCES., vol. 40, no. 1, 31 December 2012 (2012-12-31), pages 4 - 7 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111436474A (zh) * 2020-03-25 2020-07-24 新疆家瑞泽智慧农业科技开发有限公司 一种玉米副产品膳食纤维饼干及其制备方法

Also Published As

Publication number Publication date
CN104721652A (zh) 2015-06-24

Similar Documents

Publication Publication Date Title
WO2016127749A1 (zh) 乳酸菌发酵大麦粉及其制备方法与用途
CN104621566A (zh) 乳酸菌发酵大麦提取物及其制备方法与用途
CN103651657A (zh) 一种保健面粉组合物及食品
Hou et al. Beneficial effects of mung bean seed coat on the prevention of high-fat diet-induced obesity and the modulation of gut microbiota in mice
CN105249466B (zh) 降糖食物组合物
CN104431770A (zh) 用于糖尿病人及需控制体重的高纤维高蛋白面条
CN103975991B (zh) 桑果花青素保健饼干
CN105747235B (zh) 一种能改善代谢综合征症状的饮食组合物
KR20140121566A (ko) 비만 개선용 과자 및 그 제조방법
Suman et al. Barley: A cereal with potential for development of functional fermented foods
CN105360256A (zh) 米糠饼干及其制备方法
CN101965950A (zh) 糙米酵素营养馒头及其制作方法
CN119999906B (zh) 谷物发酵液后生元制备方法及其在改善全身慢性炎症、降低胆固醇及低密度脂蛋白中的应用
KR101884634B1 (ko) 체중 조절 효과를 지닌 유산균 발효액
CN109805055A (zh) 黑木耳米糠复合发酵渣脆片及其制备方法
CN110169984B (zh) 一种发菜藻粉在调节肠道菌群结构中的应用
CN119074884A (zh) 一种具有减肥功效的益生菌制剂及其制备方法和应用
CN104381849B (zh) 一种以杂粮为主料制作的主食麻托及其制备方法
JP2013177330A (ja) イモ焼酎粕又はその処理物を含む抗炎症剤
Liu et al. Review on mechanisms of hypoglycemic effects of compounds from highland barley and potential applications
CN106942587A (zh) 一种粗粮馒头的生产方法
CN107361293A (zh) 一种全麦面粉的制作方法
Trif et al. Cereals and Cereal Sourdoughs as a Source of Functional and Bioactive Compounds
CN108477262B (zh) 预拌粉及其制备方法
TWI830123B (zh) 合生元組成物及其用於治療代謝疾病及改善腸道菌群失衡的用途

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16748550

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16748550

Country of ref document: EP

Kind code of ref document: A1