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Fermentation oat functional food for preventing fatty liver

A technology for functional food and fatty liver, applied in the functions of food ingredients, food preparation, food ingredients, etc., can solve the problem of neglecting the content and function of polyphenols and further mining and other problems, to increase the content, enhance the effect, and prevent fat. liver effect

Inactive Publication Date: 2014-04-23
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing reports have ignored the further exploration of the content and function of polyphenols in oats

Method used

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  • Fermentation oat functional food for preventing fatty liver
  • Fermentation oat functional food for preventing fatty liver
  • Fermentation oat functional food for preventing fatty liver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 fermented oat alcoholic extract

[0028] Weigh 7.5kg of raw materials (composed of 80 parts of oats, 5 parts of rye, 5 parts of corn dregs, 5 parts of millet dregs, and 5 parts of rice bran), wash with water, add water until just submerged, and soak for 8 hours; After the surface moisture is dried, use an autoclave to cook at 115°C for 15 minutes, and let it cool in the air; after activating Rhizopus oryzae, add the conidia suspension of Rhizopus oryzae at a ratio of 5% by volume and mass, and heat it at 28°C Ferment for 3 days; after the fermentation, use 10L volume of 80% ethanol to extract ultrasonically at 45°C for 30min; after cooling to room temperature, the extract is centrifuged at 1200×g for 15min to obtain the supernatant, and the centrifuged residue is extracted again under the same conditions The supernatants obtained by combining the two times were concentrated in vacuum at 45°C to a paste, and freeze-dried to obtain 229.4g o...

Embodiment 2

[0029] Example 2 Functional Evaluation of Fermented Oat Alcohol Extract

[0030] The ethanol extract of oat obtained in Example 1 is marked as FPE; at the same time, the raw material oat alcohol extract is prepared by the same extraction, concentration and drying steps as in Example 1, which is marked as YPE; the normal group is marked as NG; Model groups are labeled MG.

[0031] Experimental animals: SPF grade male ICR mice, 25-30 g, purchased from Beijing Animal Experiment Center. Basic feed ingredients for mice: 64% carbohydrates, 21% protein, 4% fat, 5% fiber; high-fat feed ingredients for mice: 10% lard, 1% cholesterol, 0.1% cholate and 88.9% basic feed, All were purchased from Beijing Keao Xieli Feed Co., Ltd. Breeding room temperature: 23±2°C, relative humidity 55±5%.

[0032] Determination of dose: The dose of the extract of the present invention on mice is 10 times the recommended amount for human body (for a person weighing 70 kg, the daily polyphenol intake is 15...

Embodiment 3

[0052] The preparation of embodiment 3 fermented oat functional food

[0053] (1) Preparation of granules

[0054] In the mixture of 22.5g powdered sugar and 210g dextrin, add the fermented oat ethanol extract prepared in 17.5g embodiment 1, make soft material with 70% ethanol, extrude through 12 mesh sieves, make wet granules, dry, whole grains, and prepare 5 g granules containing 350 mg fermented oat alcohol extract.

[0055] (2) Preparation of capsules

[0056] 100 g of the alcoholic extract of fermented oats prepared in Example 1, 83.2 g of cornstarch, 175 g of lactose and 1.8 g of magnesium stearate were evenly mixed, then packed into capsules to make 1000 capsules, each containing 360 mg of the mixture.

[0057] (3) Preparation of tablets

[0058] Mix 100g of the fermented oat alcohol extract prepared in Example 1, 105g of cornstarch, 175g of lactose, 15g of L-hydroxypropyl cellulose, 5g of polyvinylpyrrolidone 90, and an appropriate amount of ethanol to make a soft m...

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Abstract

The invention provides fermentation oat functional food with function of preventing fatty liver. The functional food is prepared by taking oat as a main raw material and performing cleaning, immersing, sterilization, fermentation, extraction, concentrating, drying, blending, sterilization, granulating, tabletting and packaging. The functional food is rich in polyphenol substances and avenanthramides, can be prepared into capsules, tablets, granular, pulvis, oral liquids or beverages, and has substantial efficacy of preventing fatty liver.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a fermented oatmeal functional food for preventing fatty liver. Background technique [0002] Fatty liver refers to the lesion of excessive accumulation of fat in liver cells caused by various reasons. According to the cause of fatty liver, it is divided into alcoholic fatty liver and non-alcoholic fatty liver. Since the 1980s, the incidence of non-alcoholic fatty liver (referred to as fatty liver) has been increasing, and the incidence population is gradually showing a younger trend. Modern people's high-fat diet and lifestyle of sitting more and less moving are the main factors for the formation of fatty liver. Generally speaking, fatty liver can be recovered in time by adjusting diet structure, changing living habits, and early treatment. However, if neglected, it often leads to abnormal liver function, liver fibrosis, cirrhosis, etc., and also increases the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L7/104A23L7/115A23V2002/00A61K9/1623A61K9/2059A61K9/4866A61K36/899A23V2200/30
Inventor 籍保平程倩王鸥张佳楠周峰王若军吴薇
Owner CHINA AGRI UNIV
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