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Fermented bean product fermented by lactobacillus plantarum ST-III and alpha-glucosidase inhibitor

A technology of glucosidase and Lactobacillus plantarum, applied in the field of fermented soybean products and α-glucosidase inhibitors fermented by Lactobacillus plantarum ST-Ⅲ, can solve the problems of unstable composition, unstable, unfavorable manufacturing, etc. To achieve the effect of controlling blood sugar fluctuations and shortening the fermentation time

Active Publication Date: 2013-06-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But no matter what method is used, its main active ingredients come from fermented soybeans prepared by natural methods. In this method, there are various types of microorganisms involved in the fermentation process, including bacteria such as Bacillus subtlis and molds such as Aspergillus niger, etc. also unstable
In many traditional fermentation processes, in order to prevent pollution, it is necessary to add high-concentration NaCl, and high-concentration NaCl is harmful to most patients with cardiovascular diseases, so it is not suitable for ordinary food consumption, mainly as seasoning In the traditional fermentation process, due to the wide variety of microorganisms involved in the fermentation process, the safety of some microorganisms and their metabolites needs to be further confirmed; the unstable composition of the flora cannot guarantee the quality of fermented bean products prepared in different batches Stability, not conducive to large-scale manufacturing

Method used

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  • Fermented bean product fermented by lactobacillus plantarum ST-III and alpha-glucosidase inhibitor
  • Fermented bean product fermented by lactobacillus plantarum ST-III and alpha-glucosidase inhibitor
  • Fermented bean product fermented by lactobacillus plantarum ST-III and alpha-glucosidase inhibitor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Example 1 Screening of lactic acid bacteria

[0072] Preparation of seeds (fermentation strains): respectively L.plantarum ST-III, L.plantarumATCC14917, L.plantarum WCFS1, L.bulgaricus LB-340 (provided by Danisco), L.casei ATCC334, L.casei ATCC393 Inoculated in MRS liquid (Merck Co. Germany), S.thermophilus ST-BODY-3 (provided by Ke. Hansen) was inoculated in M17 (Merck Co. Germany), cultured at 37°C for 24 hours, and the culture was centrifuged at 9,000rpm for 10 After 2 minutes, the supernatant was discarded, and the thalline was washed twice with sterile distilled water, then suspended with the sterile distilled water of the original culture volume to obtain seeds for fermentation (i.e. working starter).

[0073] Preparation of soymilk: After weighing the dried beans, add five times the mass of water and soak them at 37°C for 8 hours, discard the water, and add wet beans and water in a certain proportion to the soymilk machine to obtain the desired solid content. So...

Embodiment 2

[0077] Example 2 Screening beans

[0078] Effects of Fermentation Products of Lactobacillus plantarum ST-III on Maltase Inhibitory Activity of Soymilk from Different Soybeans

[0079] Preparation of soymilk: After weighing the dried beans, add five times the mass of water and soak them at 37°C for 8 hours, discard the water, and add wet beans and water in a certain proportion to the soymilk machine to obtain the desired solid content. Soybean milk is sterilized at 118°C for 15 minutes to obtain aseptic soymilk with specified solid content concentration.

[0080]As above method, soybean, red bean, mung bean, broad bean, large white kidney bean and small white kidney bean were used to prepare sterile soybean milk with a solid content of 5% (w / w). Then insert the Lactobacillus plantarum ST-III seed (i.e. the working starter prepared in Example 1) by 2% (v / v) inoculation amount, cultivate at 37° C., and cultivate for 0 to 72 hours to obtain fermented soybean milk.

[0081] Pretr...

Embodiment 3

[0083] Example 3 Optimization of Fermented Soybean Milk Conditions

[0084] 1) Effect of different inoculum amounts of Lactobacillus plantarum ST-III on the inhibition of maltase activity of fermentation products

[0085] The seed of plantaractobacillus ST-III (working starter prepared by embodiment 1) is inserted into the solid content of 5% (w / In the sterilized soybean milk of w), the number of live bacteria of Lactobacillus plantarum after inoculation is 5×10 6 to 5×10 7 cfu / ml (colony forming unit per milliliter), cultivated at 37°C, and the fermented soymilk cultured for different time was pretreated to measure its inhibitory activity to maltase, sucrase and α-amylase according to the method described.

[0086] The obtained fermented soybean milk has an inhibition rate of 5-75% to maltase, the results are shown in image 3 . The inhibition rate to sucrase is 1-35%, and it has no obvious inhibitory effect on α-amylase, and the inhibition rate is 1-10%. It can be seen...

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Abstract

The invention discloses a use of lactobacillus plantarum ST-III in preparation of an alpha-glucosidase inhibitor or the preparation of a fermented bean product with alpha-glucosidase inhibition activity. The invention further discloses fermented soymilk or fermented beans with the alpha-glucosidase inhibition activity, which can be obtained by inoculating the lactobacillus plantarum ST-III into sterile soymilk or cooked soymilk and fermenting at the temperature of 25-40 DEG C. Water is added into the fermented beans for homogenizing, the pH value is regulated to 6.5-7.5, the boiling is performed for 10-60 minutes, cooling is performed, then solid-liquid separation is performed, and a liquid phase is taken so as to get a water-soluble extract of the fermented soymilk. The lactobacillus plantarum ST-III has high alpha-glucosidase inhibition activity and can be used in glucose-reducing foods, health care products or medicaments. As the oral glucose-reducing foods, the health care products or the medicaments, the high postprandial blood glucose of patients with diabetes can be reduced and the postprandial blood glucose fluctuation can be regulated.

Description

technical field [0001] The invention belongs to the field of fermented food, in particular to the inhibition of α-glucosidase (including α-amylase, maltase and sucrase) by Lactobacillus plantarum ST-III (Lb.plantarum CGMCC No.0847), using the strain Method for preparing fermented beans and / or soymilk products with inhibitory effect of α-glucosidase as fermented strains and products thereof, and preparation of α-glucosidase from fermented beans prepared by fermentation of Lactobacillus plantarum ST-III Inhibitor methods and products. Background technique [0002] In recent years, diabetes has been widely prevalent all over the world, and it has become the third largest chronic disease that seriously endangers human health after tumors and cardiovascular diseases. With the rapid development of my country's economy and society, changes in dietary structure and lifestyle, and the acceleration of population aging, the prevalence of diabetes is also showing a trend of rapid incre...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/20A61K35/74A61P3/10A23L33/00A23L11/00A61K35/747
Inventor 吴正钧韩瑨周方方季红孙克杰
Owner BRIGHT DAIRY & FOOD
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