WO2017186143A1 - 一种果寡糖酵素及其制备方法 - Google Patents
一种果寡糖酵素及其制备方法 Download PDFInfo
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- WO2017186143A1 WO2017186143A1 PCT/CN2017/082206 CN2017082206W WO2017186143A1 WO 2017186143 A1 WO2017186143 A1 WO 2017186143A1 CN 2017082206 W CN2017082206 W CN 2017082206W WO 2017186143 A1 WO2017186143 A1 WO 2017186143A1
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- Prior art keywords
- lactobacillus
- fermentation
- yacon
- probiotics
- bifidobacterium
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- 238000000855 fermentation Methods 0.000 title claims description 45
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 title abstract description 15
- 229940107187 fructooligosaccharide Drugs 0.000 title abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000006041 probiotic Substances 0.000 claims abstract description 27
- 235000018291 probiotics Nutrition 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims description 44
- 244000134540 Polymnia sonchifolia Species 0.000 claims description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 23
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 23
- 241000186660 Lactobacillus Species 0.000 claims description 17
- 229940039696 lactobacillus Drugs 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 13
- 230000000529 probiotic effect Effects 0.000 claims description 13
- 241000589220 Acetobacter Species 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 241000235058 Komagataella pastoris Species 0.000 claims description 7
- 240000001929 Lactobacillus brevis Species 0.000 claims description 7
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 7
- 241000235648 Pichia Species 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 241001608472 Bifidobacterium longum Species 0.000 claims description 3
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241000186684 Lactobacillus pentosus Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 3
- 241000194036 Lactococcus Species 0.000 claims description 3
- 241000192132 Leuconostoc Species 0.000 claims description 3
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- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 3
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 241000194032 Enterococcus faecalis Species 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
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- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
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- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 241001468157 Lactobacillus johnsonii Species 0.000 claims 2
- 244000283763 Acetobacter aceti Species 0.000 claims 1
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- 241001478240 Coccus Species 0.000 claims 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims 1
- 230000002159 abnormal effect Effects 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 12
- 229930006000 Sucrose Natural products 0.000 abstract description 12
- 239000005720 sucrose Substances 0.000 abstract description 12
- 229930091371 Fructose Natural products 0.000 abstract description 11
- 239000005715 Fructose Substances 0.000 abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 10
- 239000008103 glucose Substances 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 7
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000004580 weight loss Effects 0.000 abstract description 2
- 241001103520 Smallanthus sonchifolius Species 0.000 abstract 2
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 24
- 108090000790 Enzymes Proteins 0.000 description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
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- 239000000126 substance Substances 0.000 description 3
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 241000589212 Acetobacter pasteurianus Species 0.000 description 1
- 241001468161 Acetobacterium Species 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001480034 Kodamaea ohmeri Species 0.000 description 1
- 241000186679 Lactobacillus buchneri Species 0.000 description 1
- 244000132194 Lactobacillus helveticus subsp jugurti Species 0.000 description 1
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- 241000216456 Lactobacillus panis Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
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- 241000235062 Pichia membranifaciens Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 238000013098 chemical test method Methods 0.000 description 1
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- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
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- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
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- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229960005489 paracetamol Drugs 0.000 description 1
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- 230000002062 proliferating effect Effects 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
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- 239000011726 vitamin B6 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to a probiotic fermentation product and a preparation method thereof, in particular to a fruit oligosaccharide enzyme and a preparation method thereof, and belongs to the technical field of plant fermented food processing.
- Fructooligosaccharides Fructooligosaccharides, also abbreviated as FOS, also known as oligofructose or oligofructan
- FOS also known as oligofructose or oligofructan
- cane oligosaccharide is derived from 1-3 fructose groups through ⁇ (2-1) glycosidic bonds and fructose in sucrose
- GF2 canetriose
- GF3 canetetraose
- GF4 cane-pentaose
- Fructooligosaccharide can significantly improve the proportion of microbial population in the intestine. It is an activated proliferative factor of Bifidobacterium in the intestine, which can reduce and inhibit the production of spoilage substances in the intestine, inhibit the growth of harmful bacteria, regulate the balance in the intestine, and effectively reduce serum.
- the amount of cholesterol, triglyceride, free fatty acid can promote the absorption and utilization of trace elements iron and calcium to prevent osteoporosis; can promote the natural formation of vitamins B1, B2, B3, B6, B12 and folic acid; Hepatic toxin, which can produce anti-cancer organic acid in the intestine, has significant anti-cancer function; it is determined that the caloric value of fructooligosaccharide is less than 1.5Kcal/g, and the caloric value of sucrose is 4.6Kcal/g, so intake After the oligosaccharide, it does not cause obesity and is an ideal low calorie sweetener.
- Selklanthus sonchifolius also known as Yacon
- Yacon is reported to have more than 50% dry weight of fructooligosaccharides, and contains more than 20 essential amino acids, as well as calcium, magnesium, iron, zinc, potassium, Trace elements such as selenium have the effects of lowering blood sugar, blood fat and cholesterol, and are expected to be used in patients with hypertension and diabetes, and also have health effects on cardiovascular and cerebrovascular diseases in the elderly.
- yacon is a cold food, and direct consumption can easily cause diarrhea, which hinders its other effects. Therefore, there is an urgent need to develop products that can fully exert the various beneficial effects of yacon and have less side effects on humans.
- the application relates to a fructooligosaccharide enzyme and a preparation method thereof.
- the method is to ferment a mixture of yacon or yacon with other fruits and/or vegetables by probiotics to produce an enzyme.
- “fermentation” refers to a process in which a microorganism is inoculated in a plant or a fruit thereof, a stem or the like, and the like. Due to the life activities of microorganisms, carbohydrates can be converted into substances such as alcohols and organic acids, and components (such as nutrients) contained in plants can be changed, for example, they are more easily released, more active, or become more beneficial to the human body. The form of absorption.
- fertilizers refers to a mixture of various biologically active substances obtained by fermenting a probiotic by a plant, which comprises: a fermentation-involving bacteria, an ingredient for fermentation, an active ingredient of a fermentation-involved bacteria or a foodstuff,
- a variety of enzymes also include ingredients that are modified by fermentation, such as ingredients that are more active or more soluble, and the like.
- Probiotics commonly used for this purpose include yeast (Yeast), Lactobacillus, Bifidobacterium, Leuconostoc, Streptococcus, Lactococcus, Acetobacterium. )and many more.
- the yeast such as Saccharomyces cerevisiae and Saccharomyces eerevisiae, such as Saccharomyces, Pichia pastoris, Pichia ohmeri, membrane Yeast of the genus Hansenula, such as the yeast of Pichia, such as Pichia membranaefaciens, and Hansenula anomala.
- the lactobacillus for example, Lactobacillus buchneri, Lactobacillus panis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermenti, saliva milk Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus veridescens, Lactobacillus delbrueckii bulgaricus, Lactobacillus rhamnosus, cellobiose Lactobacillus cellobiosus, Lactobacillus casei subsp casei, Lactobacillus helveticus subsp. jugurti, Lacticum Jansen, Lactobacillus Pentosus), and so on.
- the bifidobacteria for example, Bifidobacterium adolescents, bifidobacteria (Bifidobacterium bifidum), Bifidobacterium infantis, Bifidobacterium longum, and the like.
- the Acetobacter such as Acetobacter pasteuranus, Acetobacter rancens, and the like.
- Other probiotics include: Leuconostoc mesenteroides aureus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. Cremoris, and the like.
- the probiotic fermentation is carried out using yeast, lactobacillus and acetaminophen.
- the probiotic fermentation can be carried out in steps, for example, by performing mixed fermentation of yeast and lactobacillus, followed by fermentation of Acetobacter, or by adding yeast, Lactobacillus, and Acetobacter, for one-step fermentation instead of Add in batches and batch fermentation, which can save a lot of enzyme production time.
- the probiotics of the present application are Saccharomyces cerevisiae, Lactobacillus bulgaricus, and Acetobacter baumannii.
- Probiotic fermentation with probiotics usually when the fermentation broth reaches below pH 4, the fermentation can be terminated and the enzyme can be obtained. In order to make the obtained enzyme have a better taste, it can be further aged, for example, at 15 to 25 ° C for several months.
- the fructooligosaccharide enzyme of the present application can be mixed with other enzymes.
- the fructooligosaccharide of the present application may be mixed with other raw foods for producing an enzyme, and then subjected to enzyme fermentation.
- the fructooligosaccharide enzyme of the present application may be mixed with other enzymes and/or other products for diabetics, or the yacon of the present application may be mixed with other fruits and/or vegetables suitable for diabetics. , carrying out enzyme fermentation.
- the enzyme prepared by the method of the present invention has the characteristics of low glucose, low sucrose and low fructose, and is suitable for use by diabetics, and is also suitable for other uses for regulating sugar metabolism, such as weight loss, and is also suitable for regulating intestinal flora.
- the oligosaccharide enzyme of the present application does not have obvious adverse reactions after administration, for example, diarrhea due to cold does not occur, and thus can be generally applied to various people.
- the method of the present application includes the following steps:
- the initial liquid is placed in a sealed container at 15 to 25 ° C for 1 to 2 months.
- Fermentation method is a probiotic fermentation using a mixture of yacon or yacon with other fruits and/or vegetables.
- probiotic selected from one or more of the group consisting of: sugar yeast, Pichia pastoris, Hansenula, lactobacillus, bifidobacteria, Leuconostoc, streptococcus, Lactococcus, Acetobacter.
- probiotic selected from one or more of the following: Saccharomyces cerevisiae, elliptic yeast, Pichia pastoris, Pichia pipiens, Pichia pastoris, Hansenula, Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus glabrata, Lactobacillus delbrueckii subsp.
- Lactobacillus rhamnosus fiber Lactobacillus disaccharide, Lactobacillus casei subsp., Lactobacillus helveticus, G. johnsonii, Lactobacillus pentosus), Acetobacter baumannii, Acetobacter odorum, Bifidobacterium adolescentis, Bifurcation bifurcation Bacillus, Bifidobacterium infantis, Bifidobacterium longum, Streptococcus faecalis, S. salivarius subsp. thermophilus, and Lactococcus lactis subsp.
- each of the probiotics is selected from a bacterial liquid having a living bacteria number of a million grades, and is inoculated in an amount of 1 to 3 ⁇ of the total raw material mass fraction.
- a fermentation product which is the product of one of the methods 1 to 10.
- a food intended for a diabetic comprising or consisting of the fermentation product of item 11.
- a food for a diabetic comprising or consisting of a probiotic fermented product of a mixture of yacon or yacon and other fruits and/or vegetables.
- glucose, sucrose, fructose detection method refers to “ultraviolet spectrophotometric determination of glucose, sucrose and fructose in pomegranate seeds", Zhang Xiujing, “Physical and Chemical Testing (Chemical Volume)” 2012 (48): 965-967 Test.
- the fructooligosaccharide enzyme of the present embodiment is prepared by using the following raw materials in parts by weight: 5 parts of yacon and 5 parts of pure water;
- the preparation method comprises the following steps:
- the initial liquid is placed in a sealed container and aged at 20 ° C for 2 months to obtain a fructooligosaccharide enzyme.
- the fructooligosaccharide enzyme of the present embodiment is prepared by using the following raw materials in parts by weight: 10 parts of yacon and 20 parts of purified water;
- the preparation method comprises the following steps:
- the fructooligosaccharide enzyme of the present embodiment is prepared by using the following raw materials in parts by weight: 10 parts of yacon and 30 parts of purified water;
- the preparation method comprises the following steps:
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Abstract
一种果寡糖酵素及其制备方法，是将雪莲果或雪莲果与其它水果和/或蔬菜的混合物经益生菌发酵来生产酵素。所述方法制得的酵素，具有低葡萄糖、低蔗糖、低果糖的特性，适合糖尿病人服用，也适合用于调理糖代谢的其它用途，例如减肥，还适合用于调节肠道菌群。
Description
本发明涉及一种益生菌发酵产品及其制备方法，尤其涉及一种果寡糖酵素及其制备方法，属于植物发酵食品加工技术领域。
果寡糖(Fructooligosaccharides，简写FOS，亦作oligofructose或oligofructan)，又称低聚果糖、蔗果低聚糖，是由1～3个果糖基通过β(2-1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖(简称GF2)、蔗果四糖(简称GF3)和蔗果五糖(简称GF4)等的混合物。由于正常人的体内没有一种酶可以水解这种碳水化合物，因此糖尿病患者也可以服用。
果寡糖能明显改善肠道内微生物种群比例，它是肠内双歧杆菌的活化增殖因子，可减少和抑制肠内腐败物质的产生，抑制有害细菌的生长，调节肠道内平衡；能有效降低血清胆固醇、甘油三脂、游离脂肪酸的数量；能促进微量元素铁、钙的吸收与利用，以防止骨质疏松症；可促进维生素B1、B2、B3、B6、B12及叶酸的自然形成；可减少肝脏毒素，能在肠中生成抗癌的有机酸，有显著的防癌功能；据测定，果寡糖的热值为1.5Kcal/g以下,而蔗糖热值为4.6Kcal/g，因此摄入果寡糖后，不会引起肥胖，是理想的低热值甜味剂。
雪莲果(Smallanthus sonchifolius)，又称雪莲薯(Yacon)，据报道其干重50％以上是果寡糖，而且还含有20多种人体必须的氨基酸，以及钙、镁、铁、锌、钾、硒等微量元素，具有降低血糖、血脂和胆固醇的功效，有望用于高血压和糖尿病患者，对老年人心脑血管病也有保健作用。但雪莲果是大寒性食物，直接食用容易引起腹泻，这阻碍了它的其它作用的发挥。因此，市场上亟需开发能充分发挥雪莲果的各种有益效果、且对人体副作用比较少的产品。
发明内容
本申请涉及一种果寡糖酵素及其制备方法。所述方法是将雪莲果或雪莲果与其它水果和/或蔬菜的混合物经益生菌发酵来生产酵素。
除非另行指明，否则本文使用的所有术语具有与本领域普通技术人员通常理解的含义相同的含义。
本文中“发酵(fermentation)”是指在植物或其果实、茎叶等材料中接种微生物进行培养的过程。由于微生物的生命活动，可以将碳水化合物转化为醇和有机酸等物质，也可以使植物所含的成分(例如营养成分)发生变化，例如更容易释放，活性更强，或成为更有利于被人体吸收的形式。
本文中“酵素(ferment nutrients)”是指植物经益生菌发酵而得到的多种生物活性物质的混合体，其包括：发酵参与菌、用于发酵的食材、发酵参与菌或食材的活性成分，例如多种酶(enzyme)，还包括因发酵而被改良的成分，例如活性更强或更有利于吸收的成分，等等。
在本申请之前，用益生菌(probiotics)进行食品发酵是比较常见的。为此常用的益生菌有，酵母菌(yeast)、乳酸杆菌(Lactobacillus)、双歧杆菌(Bifidobacterium)、明串珠菌(Leuconostoc)、链球菌(Streptococcus)、乳球菌(Lactococcus)，醋酸杆菌(Acetobacterium)等等。所述酵母菌例如酿酒酵母(Saccharomyces cerevisiae)和椭圆酵母(Saccharomyces eerevisiae)等糖酵母属(Saccharomyces)的酵母、巴斯德毕赤酵母(Pichia pastoris)、奥默毕赤酵母(Pichia ohmeri)、膜璞毕赤酵母(Pichia membranaefaciens)等毕赤酵母属(Pichia)的酵母、异常汉逊酵母(Hansenula anomala)等汉逊酵母属(Hansenula)的酵母。所述乳酸杆菌例如，布氏乳杆菌(Lactobacillus buchneri)、面包乳杆菌(Lactobacillus panis)、嗜酸乳杆菌(Lactobacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)、发酵乳杆菌(Lactobacillus fermenti)、唾液乳杆菌(Lactobacillus salivarius)、短乳杆菌(Lactobacillus brevis)、淡绿色乳杆菌(Lactobacillus veridescens)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii bulgaricus)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、纤维二糖乳杆菌(Lactobacillus cellobiosus)、干酪乳杆菌干酪亚种(Lactobacillus casei subsp casei)、瑞士乳杆菌约古特亚种(Lactobacillus helveticus subsp.jugurti)、詹森乳杆菌(Lacticum Jansen)、戊糖乳杆菌(Lactobacillus pentosus)，等等。所述双歧杆菌例如，青春双歧杆菌(Bifidobacterium adolescents)、分叉双歧杆菌
(Bifidobacterium bifidum)、婴儿双歧杆菌(Bifidobacterium infantis)、长双歧杆菌(Bifidobacterium longum)，等等。所述醋酸杆菌例如巴氏醋酸杆菌(Acetobacter pasteuranus)、恶臭醋酸杆菌(Acetobacter rancens)等。其他益生菌还有：肠膜明串珠球菌(Leuconostoc mesenteroides aureus)、唾液链球菌嗜热亚种(Streptococcus salivarius subsp.thermophilus)、乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris)，等等。
在本申请的具体实施方案中，益生菌发酵用酵母菌、乳酸杆菌和醋酸杆菌进行。所述益生菌发酵可以分步骤进行，例如先进行酵母菌和乳酸杆菌的混合发酵，再进行醋酸杆菌的发酵，也可以将酵母菌、乳酸杆菌、和醋酸杆菌一起加入，进行一步发酵，而不是分批加入，分批发酵，这样可以大大节省酵素制作时间。在更具体的实施方案中，本申请的益生菌是酿酒酵母、保加利亚乳杆菌、和巴氏醋酸杆菌。
用益生菌进行酵素发酵，一般在发酵液达到pH4以下时，就可以终止发酵，得到酵素。为了使所得酵素具有更好的口味，可以进一步进行陈酿，例如在15～25℃密闭数月。
本申请的果寡糖酵素可以与其它酵素混合。也可以将本申请的果寡糖与其它用于制作酵素的原料食品进行混合后再进行酵素发酵。例如，本申请的果寡糖酵素可以与其它专为糖尿病人食用的酵素和/或其它产品混合，或本申请的雪莲果作为原料，可以与其它适合糖尿病人食用的水果和/或蔬菜，混合，进行酵素发酵。
本申请的方法制得的酵素，具有低葡萄糖、低蔗糖、低果糖的特性，适合糖尿病人服用，也适合用于调理糖代谢的其它用途，例如减肥，还适合用于调节肠道菌群。
本申请的果寡糖酵素服用后不具有明显不良反应，例如不出现因寒性所致的腹泻，因此可以普遍适用于各种人群。
作为具体举例，本申请的方法包括如下步骤：
1、雪莲果5～10份切片打碎，加入可食用的水5～30份，混合；
2、添加1‰的酵母菌菌剂、1‰乳酸杆菌菌剂、1‰醋酸杆菌菌剂进行发酵，密封，控制发酵温度为20～40℃，至发酵液pH值为4以下，结束发酵，过滤，得发酵初始液；
3、将上所述初始液置于密封容器中15～25℃陈酿1～2月。
更具体举例地，本申请涉及：
1.发酵方法，是用雪莲果或雪莲果与其它水果和/或蔬菜的混合物进行益生菌发酵。
2.项1的方法，其中雪莲果用可食用的水稀释。
3.项2的方法，其中雪莲果为5～10份，可食用的水为5～30份。
4.项1的方法，其中所述的其它水果和/或蔬菜是适用于糖尿病人的。
5.项1～4之一的方法，其中所述益生菌选自以下的一或多种：糖酵母、毕赤酵母、汉逊酵母、乳酸杆菌、双歧杆菌、明串珠菌、链球菌、乳球菌，醋酸杆菌。
6.项5的方法，其中的益生菌选自以下的一或多种：酿酒酵母、椭圆酵母、巴斯德毕赤酵母、奥默毕赤酵母、膜璞毕赤酵母、异常汉逊酵母、布氏乳杆菌、面包乳杆菌、嗜酸乳杆菌、植物乳杆菌、发酵乳杆菌、唾液乳杆菌、短乳杆菌、淡绿色乳杆菌、德氏乳杆菌保加利亚亚种、鼠李糖乳杆菌、纤维二糖乳杆菌、干酪乳杆菌干酪亚种、瑞士乳杆菌约古特亚种、詹森乳杆菌、戊糖乳杆菌)、巴氏醋酸杆菌、恶臭醋酸杆菌、青春双歧杆菌、分叉双歧杆菌、婴儿双歧杆菌、长双歧杆菌、肠膜明串珠球菌、唾液链球菌嗜热亚种、和乳球菌乳脂亚种。
7.项6的方法，其中的益生菌是糖酵母菌，乳酸杆菌和醋酸杆菌。
8.项7的方法，其中的益生菌是一起加入，进行一步混合发酵。
9.项6～8之一的方法，所述的益生菌每一种都选用百万级活菌数的菌液、并按总原料质量分数为1～3‰的量接种。
10.项1～9之一的方法，还包括将益生菌发酵的产物进一步陈酿。
11.发酵产物，是项1～10之一的方法的产物。
12.糖尿病人专用食品，包含项11的发酵产物或由该产物组成。
13.糖尿病人专用食品，包含雪莲果或雪莲果与其他水果和/或蔬菜的混合物的益生菌发酵产品或由该产品组成。
为了进一步说明本申请，给出以下实施例，但其不应理解为对本申请的保护范围的任何限制。
检测方法：葡萄糖、蔗糖、果糖的检测方法参照《紫外分光光度法测定石榴籽中葡萄糖、蔗糖和果糖》，张修景，《理化检验(化学分册)》2012(48)：965-967所述的方法进行检测。
实施例1
本实施例的果寡糖酵素，采用以下重量份的原料制成：雪莲果5份，纯净水5份；
其制备方法包括如下步骤：
(1)、将上述重量份雪莲果切片打碎，备用；
(2)、将所述雪莲果碎片与上述重量份的纯净水混合，在加入1‰重量的酵母菌菌剂、1‰重量的乳酸杆菌菌剂、1‰重量的醋酸杆菌菌剂进行发酵，密封，控制发酵温度为30℃，至发酵液pH值为4以下，结束发酵，过滤，得发酵初始液；
(3)、将上所述初始液置于密封容器中20℃陈酿2月，得果寡糖酵素。
根据张修景的上述检测方法可知葡萄糖、蔗糖、果糖的含量(重量百分比)均很低。
| 葡萄糖含量 | 蔗糖含量 | 果糖含量 |
| 0.03％ | 0.016％ | 0.75％ |
实施例2
本实施例的果寡糖酵素，采用以下重量份的原料制成：雪莲果10份，纯净水20份；
其制备方法包括如下步骤：
(1)、将上述重量份雪莲果切片打碎，备用；
(2)、将所述雪莲果碎片与上述重量份的纯净水混合，在加入1‰重量的酵母菌菌剂、1‰重量的乳酸杆菌菌剂、1‰重量的醋酸杆菌菌剂进行发酵，密封，控制发酵温度为35℃，至发酵液pH值为4以下，结束发酵，过滤，得发酵初始液；；
(3)、将上所述初始液置于密封容器中25℃陈酿1月，得果寡糖酵素。
按上述文献进行检测，结果葡萄糖、蔗糖、果糖的含量均很低。
| 葡萄糖含量 | 蔗糖含量 | 果糖含量 |
| 0.013％ | 0.018％ | 0.28％ |
实施例3
本实施例的果寡糖酵素，采用以下重量份的原料制成：雪莲果10份，纯净水30份；
其制备方法包括如下步骤：
(1)、将上述重量份雪莲果切片打碎，备用；
(2)、将所述雪莲果碎片与上述重量份的纯净水混合，在加入1‰重量的酵母菌菌剂、1‰重量的乳酸杆菌菌剂、1‰重量的醋酸杆菌菌剂进行发酵，密封，控制发酵温度为35℃，至发酵液pH值为4以下，结束发酵，过滤，得发酵初始液；
(3)、将上所述初始液置于密封容器中15℃陈酿2月，得果寡糖酵素。
根据检测结果可知葡萄糖、果糖的含量均很低，蔗糖未检出。
| 葡萄糖含量 | 蔗糖含量 | 果糖含量 |
| 0.007％ | 未检出 | 0.12％ |
实施例4
8例实验者，4男4女，年龄25-44岁不等，分别服用实施例1的果寡糖酵素，其中2男2女空腹服用，2男2女饭后服用，每次服用50mL，一天三次，连续服用7天，均无不良反应。
Claims (13)
- 发酵方法，是用雪莲果进行益生菌发酵。
- 权利要求1的方法，其中的雪莲果与其他水果和/或蔬菜混合作为发酵原料。
- 权利要求2的方法，其中所述的其它水果和/或蔬菜是适用于糖尿病人的。
- 权利要求1～3之一的方法，其中雪莲果用可食用的水稀释。
- 权利要求4的方法，其中雪莲果为5～10份，可食用的水为5～30份。
- 权利要求1～5之一的方法，其中所述益生菌选自以下的一或多种：糖酵母、毕赤酵母、汉逊酵母、乳酸杆菌、双歧杆菌、明串珠菌、链球菌、乳球菌，醋酸杆菌。
- 权利要求1～5之一的方法，其中的益生菌选自以下的一或多种：酿酒酵母、椭圆酵母、巴斯德毕赤酵母、奥默毕赤酵母、膜璞毕赤酵母、异常汉逊酵母、布氏乳杆菌、面包乳杆菌、嗜酸乳杆菌、植物乳杆菌、发酵乳杆菌、唾液乳杆菌、短乳杆菌、淡绿色乳杆菌、德氏乳杆菌保加利亚亚种、鼠李糖乳杆菌、纤维二糖乳杆菌、干酪乳杆菌干酪亚种、瑞士乳杆菌约古特亚种、詹森乳杆菌、戊糖乳杆菌)、巴氏醋酸杆菌、恶臭醋酸杆菌、青春双歧杆菌、分叉双歧杆菌、婴儿双歧杆菌、长双歧杆菌、肠膜明串珠球菌、唾液链球菌嗜热亚种、和乳球菌乳脂亚种。
- 权利要求1～5之一的方法，其中的益生菌是糖酵母菌，乳酸杆菌和醋酸杆菌。
- 权利要求8的方法，其中的益生菌是一起加入，进行一步混合发酵。
- 权利要求6～9之一的方法，所述的益生菌每一种都选用百万级活菌数的菌液、并按总原料质量分数为1～3‰的量接种。
- 权利要求1～10之一的方法，还包括将益生菌发酵的产物进一步陈酿。
- 发酵产物，是权利要求1～11之一的方法的产物。
- 糖尿病人专用食品，包含权利要求12的产物或由权利要求12的产物组成。
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| CN111528470A (zh) * | 2020-04-28 | 2020-08-14 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | 一种刺梨酸钙复合物的制备方法及其产品和应用 |
| CN111925970A (zh) * | 2020-09-07 | 2020-11-13 | 吉林农业大学 | 一种酸菜复合发酵剂及其制备方法与应用 |
| CN112841484A (zh) * | 2021-02-02 | 2021-05-28 | 启田生物科技(大连)有限公司 | 一种高钙菜发酵液及其制备方法 |
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| CN105851958A (zh) * | 2016-04-29 | 2016-08-17 | 辽宁晟启昊天生物医药科技有限公司 | 一种果寡糖酵素及其制备方法 |
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| CN114431458A (zh) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | 一种蜂蜜果蔬酵素原液及其制备方法 |
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| CN111436612A (zh) * | 2020-04-22 | 2020-07-24 | 绵阳市润土农业科技开发有限公司 | 一种体内酵素及其制备方法与在抑制新型病毒方面的应用 |
| CN111528470A (zh) * | 2020-04-28 | 2020-08-14 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | 一种刺梨酸钙复合物的制备方法及其产品和应用 |
| CN111925970A (zh) * | 2020-09-07 | 2020-11-13 | 吉林农业大学 | 一种酸菜复合发酵剂及其制备方法与应用 |
| CN111925970B (zh) * | 2020-09-07 | 2022-07-05 | 吉林农业大学 | 一种酸菜复合发酵剂及其制备方法与应用 |
| CN112841484A (zh) * | 2021-02-02 | 2021-05-28 | 启田生物科技(大连)有限公司 | 一种高钙菜发酵液及其制备方法 |
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