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Lactobacillus-fermented barley extract as well as preparation method and application thereof

A technology of lactic acid bacteria fermentation and extract, applied in the field of lactic acid bacteria fermented barley extract and its preparation, can solve the problems of unresearched impact and insignificant impact, and achieve the effect of maintaining body weight, simple method, and low cost

Inactive Publication Date: 2015-05-20
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports at home and abroad on the research on microbial transformation of barley to improve its nutritional function at home and abroad.
[0004] In the current research on barley fermentation, Japanese patent WO2007034958 discloses a preparation method of ethanol extract, alkali extract and fermentation product of hulled barley. effects of obesity
[0005] Article Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL / 6J Mice (Food Science and Biotechnolog, 2012, 21(2): 323-329, Yeast fermented barley extract was used as a dietary supplement, and it was found that it could reduce the content of cholesterol, triglyceride and low-density lipoprotein in the serum of obese mice, and at the same time, it could increase the content of total carnitine in the serum, but its Insignificant effect on body weight and serum triglycerides in obese mice

Method used

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  • Lactobacillus-fermented barley extract as well as preparation method and application thereof
  • Lactobacillus-fermented barley extract as well as preparation method and application thereof
  • Lactobacillus-fermented barley extract as well as preparation method and application thereof

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Embodiment Construction

[0030] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments, but the protection scope of the present invention is not limited thereto.

[0031] 1. Preparation of lactic acid bacteria fermented barley extract and unfermented barley extract

[0032] (1) Preparation of lactic acid bacteria fermented barley extract

[0033] Select fresh husked barley, grind it into flour, pass through a 60-140 mesh sieve, add 5-15 times the quality of distilled water to the barley flour, preferably 7 times the quality of distilled water, press 1×10 7 Inoculate and activate to the late logarithmic period (the number of viable bacteria reaches 1×10 8 ~1×10 10 CFU / mL, preferably 1×10 9 CFU / mL) of Lactobacillus plantarum dy-1, stirred for 5min, fermented at 20-40°C, preferably 30°C, for 12-56h, preferably 24h, to obtain a fermented product, which was centrifuged at room temperature at 10000-12000rpm / min for 20 ~30min, collect ...

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Abstract

The invention provides lactobacillus-fermented barley extract as well as a preparation method and an application thereof, and belongs to the field of the biological technology of foods. According to the invention, through fermentation of barley with lactobacillus, biotransformation of nutrient substances is realized, and the lactobacillus-fermented barley extract is prepared. The lactobacillus-fermented barley extract can be used as a food or a food material for suppressing obesity and improving the insulin-resistance function. The lactobacillus-fermented barley extract disclosed by the invention has protein content, beta-glucan content and polyphenol content which are obviously higher than those of unfermented barley extract, and has the effects of maintaining the body weight and reducing body-fat generation.

Description

technical field [0001] The invention belongs to the field of food biotechnology, in particular to lactic acid bacteria fermented barley extract and its preparation method and application. Background technique [0002] my country's economic development and continuous improvement of living standards have prompted people to change from food and clothing to health. Due to the loss of nutritional balance during the transformation, metabolic syndrome represented by nutritional obesity has become the most important factor affecting human health. One of the non-communicable chronic diseases. According to incomplete statistics, in the past two decades, about 32% of Americans and 25% of adults in Europe and Latin America have suffered from this chronic disease, and this phenomenon is becoming increasingly prominent in China, a developing country. The headcount is now over 30%. Therefore, how to control the occurrence of metabolic syndrome must become a research hotspot for the majori...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/308A23L1/30A23L33/105
Inventor 董英张家艳肖香周兴华赵延胜
Owner JIANGSU UNIV
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