WO2016127749A1 - Lactic acid bacteria fermented flour, preparation method and use thereof - Google Patents

Abstract

A lactic acid bacteria fermented flour, comprising: protein, a total amount of sugar, total phenol, a total amount of dietary fiber, and β-glucan. The lactic acid bacteria fermented flour is prepared through the following steps: milling hulled barley into powder, sieving the powder, adding distilled water, inoculating lactic acid bacteria and fermenting, and finally drying. The lactic acid bacteria fermented flour can be a food or a food material for inhibiting obesity and improving insulin resistance.

Description

Lactic acid bacteria fermented barley flour, preparation method and use thereof Technical field

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.

Background technique

With the progress of human civilization and the change of lifestyle, metabolic abnormalities such as metabolic syndrome have become one of the most important non-infectious chronic diseases affecting human health. According to incomplete statistics, in the past two decades, about 32% of Americans, 25% of European and Latin American adults already have this chronic disease, and this phenomenon is becoming increasingly prominent as a developing country. China has more than 300 million obese people. The pre-diabetes impaired impaired glucose tolerance (insulin resistance) reached 148 million, with a prevalence rate of 15.5%. The prevalence of diabetes has doubled in the past 10 years. Adult diabetes The disease rate is 9.7%, and the total number of patients has exceeded 90 million, making it the world's largest diabetes country. Therefore, how to control the occurrence of metabolic syndrome will inevitably become a hotspot for the majority of scientific and technological workers, and obesity and insulin resistance are the basis of metabolic syndrome, and prevention and intervention for obesity and insulin resistance have become the top priority. At present, drugs for weight loss and insulin resistance generally have certain toxic and side effects. Therefore, finding natural safety products to prevent and treat obesity and improve insulin resistance has greater significance and demand.

Barley is rich in nutrients and has high protein, high dietary fiber, low fat and low sugar. In recent years, 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. Studies have shown that barley is rich in various active ingredients such as β-glucan, flavonoids, polyphenolic compounds, and barley maltamine, and has functions of anti-oxidation, anti-aging, blood sugar lowering, and blood fat lowering. However, at present, domestic and foreign research on microbial transformation of barley to improve its nutritional function has rarely been reported at home and abroad.

At present, regarding the research of barley fermentation, 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. Korean Patent No. 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.

Articles Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL/6J Mice (Effects of Fermented Barley on Lipids and Carnitine in C57BL/6J Mice), Food Science and Biotechnolog, 2012, 21(2): 323-329, Yeast-fermented barley flour as a dietary supplement, found to reduce obese mice The contents of serum cholesterol, triglyceride and low-density lipoprotein can increase the total carnitine content in serum, but its effect on body weight and serum triglyceride in obese mice is not significant.

Summary of the invention

In view of the deficiencies in the prior art, 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 β- 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, β-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, β-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, β-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.

Further, the lactic acid bacteria are one or more of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, Lactobacillus thermophilus, Lactobacillus acidophilus, and Bifidobacterium.

In the above aspect, 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.

In the above scheme, the fermentation temperature is 30 to 35 ° C, and 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.

During microbial fermentation, 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 beneficial effects of the invention:

(1) 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.

(2) 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.

(3) 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.

(4) 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.

DRAWINGS

Figure 1 shows the changes in body weight of the four groups of SD rats of the present invention.

Figure 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.

Figure 4 shows the changes of serum insulin in the four groups of SD rats of the present invention.

detailed description

The present invention will be further described below in conjunction with the drawings and specific embodiments, but the scope of the present invention is not limited thereto.

1. Preparation of lactic acid bacteria fermented barley flour

Select freshly shelled barley, grind, pass 60-140 mesh sieve, add 5-15 times of distilled water to the barley flour, preferably 7 times the quality of distilled water, inoculate 1 × 10 ⁷ to the late logarithmic phase (live bacteria) Lactobacillus plantarum dy-1 with a number of 1×10 ⁸ to 1×10 ¹⁰ CFU/mL, preferably 1×10 ⁹ CFU/mL), stirred for 5 min, 20-40 ° C, preferably 30 ° C for 12-56 h, preferably 24 h The fermented product is obtained, and the fermented product is subjected to hot air drying, spray drying or freeze drying, and preferably freeze-dried to obtain lactic acid bacteria fermented barley flour (LFB).

2. Experimental animals and feeding conditions

48 clean-grade healthy SD rats, aged 5-6 weeks, 180-200g, male, purchased from the Experimental Animal Center of Jiangsu University. The test procedure is in accordance with the regulations of the Jiangsu Provincial Laboratory Animal Management Committee and the National Laboratory Animal Welfare Protection. Rats Animal room in the Experimental Animal Center of Jiangsu University: room temperature (25 ± 2) ° C, relative humidity (55 ± 5)%, 12h / 12h light, free access to food and water.

3. Experimental methods

One week after SD rats were acclimated to the environment, 48 SD male rats were randomly divided into 4 groups according to the average body weight: 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.

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.

Determination of blood lipid levels: The contents of triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL) and low-density lipoprotein (LDL) in rat serum were determined by automatic biochemical analyzer.

Determination of serum inflammatory factors in SD rats: tumor necrosis factor (TNF-α), interleukin-6 (IL-6), interleukin-10 (IL-10) and interleukin-1β (IL-1β) Elisa A kit for determining the levels of major inflammatory factors TNF-α, IL-6, IL-10 and IL-1β in the serum of SD rats.

4. Experimental results

Note: 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.

(1) Comparison of main components of RB and LFB

Table 1 shows the main components of unfermented barley flour (RB) and lactic acid bacteria fermented barley flour (LFB). The content of total phenol, total dietary fiber and β-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.

Table 1 Comparison of main components of barley flour (RB) and lactic acid bacteria fermented barley flour (LFB)

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.

(2) Changes in blood lipid levels in four groups of SD rats

Abnormal changes in blood lipid levels can lead to abnormal accumulation of lipids in the body, which induces hyperlipidemia in the body. In severe cases, it can cause atherosclerosis, coronary heart disease, etc. Obesity rats are accompanied by insulin resistance and lipid metabolism. Disorder; as can be seen from Table 2, compared with the normal control group, serum TG (triglyceride) and TC (total cholesterol) levels in the HFD group were significantly increased, and serum HDL (high density lipoprotein) content in rats Significantly, there was no significant difference in LDL (low-density lipoprotein) content in rat serum, which was clearly associated with hyperlipidemia associated with obesity; after 14 weeks of LFB feeding, the LFB group was larger than the HFD group. The levels of TG and TC in the serum of rats were significantly decreased. The serum HDL content in the rats was significantly increased. The serum LDL levels in the LFB group were not significantly different from those in the HFD group.

Table 2 Determination of blood lipid levels in four groups of SD rats

Note: Significant differences (p < 0.05) were considered with different letter marks.

(3) Changes in inflammatory factors in four groups of SD rats

Recent studies have shown that obesity-induced insulin resistance is closely related to chronic low-grade systemic inflammatory factors such as interleukin (IL-1β, IL-6), anti-inflammatory factor (IL-10), and tumors. The secretion of necrosis factor (TNF-α) and the like increased, and 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-1β, IL-6 and TNF-α 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-1β, IL-6 and TNF-α.

TNF-α 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-1α and IL-1β inflammatory factors is significantly increased, and the reduction of its content is also positively correlated with weight loss. Both IL-1β and IL-6 are important inflammatory markers of systemic insulin resistance, and the simultaneous increase in plasma IL-1β and IL-6 concentrations largely predicts the risk of type 2 diabetes in humans.

Table 3 Determination of inflammatory factors in four groups of SD rats

(4) Changes in body weight and body fat content of four SD rats

As can be seen from Figure 1, during the 14-week intervention period, the body weight of the LFB group was significantly lower than that of the HFD group and the RB group. The results showed that the lactic acid bacteria fermented barley powder significantly reduced the weight gain of the rats.

As can be seen from Figure 2, compared with the NC group, the body fat content of the rats in the HFD group was significantly increased. The body weight of the rats in the LFB group was significantly lower than that of the HFD group and the RB group. The results showed that the lactic acid bacteria fermented barley powder can significantly reduce the large Increased body fat in rats.

(5) Changes in oral glucose tolerance before and after 14 weeks of feeding in four groups of SD rats

Under normal circumstances, animals ingest certain feeds to maintain body temperature and promote growth. When excessive intake of high-fat feed, the body's energy metabolism is unbalanced, excessive energy is converted into fat and protein, causing obesity in the body, leading to insulin resistance or type 2 diabetes in a pathological physiological state or a bad lifestyle.

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.

(6) Changes of serum insulin in four groups of SD rats

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.

The embodiments are a preferred embodiment of the invention, but the invention is not limited to the embodiments described above, and any obvious improvements, substitutions or alternatives that can be made by those skilled in the art without departing from the spirit of the invention. Variations are within the scope of the invention.

Claims (7)

1. A lactic acid bacteria fermented barley flour characterized by comprising the following components: protein, total sugar, total phenol, total dietary fiber, β-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, total sugar 70.6±5.00g, total phenol 0.351±0.005g, total dietary fiber 15.23±0.15g, β-glucan 6.58±0.04g;

   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 6.05±0.05 mg, and ferulic acid is 10.05±0.07 mg;

   The beta glucan is in the total dietary fiber.
2. The invention relates to a method for preparing lactic acid bacteria fermented barley flour, which comprises the steps of: sifting the barley barley powder through 60-140 mesh sieve, sifting barley flour, adding distilled water and lactic acid bacteria to the sieved barley flour, and uniformly mixing The fermentation product is obtained by fermentation at 20 to 40 ° C for 12 to 56 hours, and the fermented product is subjected to hot air drying, vacuum drying or freeze drying to obtain lactic acid bacteria fermented barley flour;

   The mass ratio of the sieved barley flour to the 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.
3. The method for preparing lactic acid bacteria fermented barley flour according to claim 2, wherein the lactic acid bacteria are Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, Lactobacillus thermophilus, Lactobacillus acidophilus, Bifidobacterium One or several.
4. The method for preparing lactic acid bacteria fermented barley flour according to claim 2 or 3, wherein the mass ratio of the sieved barley flour to the distilled water is 1:7, and the number of live bacteria of the lactic acid bacteria is 1×10 ⁹ CFU/ mL.
5. The method for preparing lactic acid bacteria fermented barley flour according to claim 2, wherein the fermentation temperature is 30 to 35 ° C, and the fermentation time is 24 to 48 hours.
6. The lactic acid bacteria-fermented barley flour according to claim 1 as a food for inhibiting obesity and improving insulin resistance.
7. The lactic acid bacteria fermented barley flour according to claim 1 as a food material for inhibiting obesity and improving insulin resistance.

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