Probiotic fermented ginseng composition and preparation method and application thereof

A technology for fermenting ginseng and probiotics, applied in the directions of bacteria, application, food preparation, etc. used in food preparation, can solve the problems of weak biotransformation efficiency of ginsenosides, difficult to industrialized large-scale production, poor product stability, etc., and achieve obvious growth promotion. The effect, the inhibitory effect is obvious, the effect of improving the gastrointestinal function

Active Publication Date: 2015-11-18
SANZHU FUER PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The process of this method is too complicated, the product stability is poor, and it is not easy for industrialized large...

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  • Probiotic fermented ginseng composition and preparation method and application thereof
  • Probiotic fermented ginseng composition and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1: Preparation of probiotic fermented ginseng composition A

[0031] Take 30g of dried ginseng, crush it through a 100-mesh sieve, add 35 times of water to soak for 30 minutes, and extract under high pressure at 115°C for 40 minutes, reduce the temperature of the raw material liquid to 90°C, and add 0.5% glucose (weight / volume), inorganic salts (ferrous sulfate 7H 2 O5.0mg / 100ml, zinc sulfate 7H 2 O4.4mg / 100ml, magnesium sulfate 7H 2 O50mg / 100ml, potassium dihydrogen phosphate 100mg / 100ml, dipotassium hydrogen phosphate 3H 2O100mg / 100ml), sucrose 3.0g / 100ml, sucralose 0.008g / 100ml. Adjust the pH to 7.0 and sterilize at 115°C for 40 minutes to obtain the ginseng fermentation substrate. When the temperature of the fermentation substrate drops to about 39°C, insert the pre-cultured Bifidobacterium bifidum (isolated from normal human body, identified by the Institute of Microbiology, Chinese Academy of Sciences) and Bifidobacterium breve (AS1.2213) bacteria l...

Embodiment 2

[0032] Embodiment 2: Preparation of probiotic fermented ginseng composition B

[0033] Take 100g of dried ginseng, crush it through a 20-mesh sieve, add 10 times of water to soak for 60 minutes, and extract under high pressure at 115°C for 120 minutes, reduce the temperature of the raw material liquid to 85-90°C, and adjust the pH to 5.5 with sodium hydroxide Add 3000 units of high-temperature amylase (according to 30 units of amylase / g of ginseng powder), dilute the enzyme with water first, stir the feed liquid evenly, and maintain the temperature at 85-90°C. When the indicator iodine solution and the enzymolysis solution The reaction does not turn blue obviously, the reaction is terminated, and the enzyme is extinguished at 100°C for 10 minutes to obtain the raw material enzymatic hydrolysis solution. Add glucose 0.5% (weight / volume), inorganic salt (ferrous sulfate 7H 2 O5.0mg / 100ml, zinc sulfate 7H 2 O4.4mg / 100ml, magnesium sulfate 7H 2 O50mg / 100ml, potassium dihydroge...

experiment example 1

[0034] Experimental example 1: In vitro inhibition of tumor cell proliferation by probiotic fermented ginseng composition and unfermented composition

[0035] The composition of probiotic fermented ginseng prepared in Example 1 and Example 2 was selected, and the composition without probiotic fermentation was used as a control.

[0036] Take the HeLa (human cervical cancer cell) line cells in the logarithmic growth phase, inoculate the cells in a 96-well culture plate, add 100 μl of culture solution containing 5000 cells in each well, pre-culture for 24 hours, add various concentrations of probiotics to ferment ginseng Fermented vs. unfermented compositions (both samples were double diluted). Three replicate wells were set up for each concentration and blank control. After culturing for 24, 48 and 72 hours respectively, add 10 μl of CCK-8 solution and culture for another 2 hours. Then, the A value of each well at 450 nm was measured with an enzyme-linked immunoassay instru...

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Abstract

The present invention discloses a probiotic fermented ginseng composition and a preparation method and an application thereof. Ginsengs are crushed, soaked in wataer, performed with high pressure extraction and enzymatic hydrolysis or not, and performed with probiotic fermentation treatment after the addition of glucose and inorganic salt, and soluble dietary fibers and oligosaccharides are added into the probiotic fermented ginseng to obtain the probiotic fermented ginseng composition. The probiotic fermented ginseng composition can be used to prepare medicines, health-care products, foods or beverages for resisting the tumor and improving the gastrointestinal function. The experimental results show that the probiotic fermented ginseng composition has an obvious effect in inhibiting experimental tumor cells, and the effect is enhanced with the prolonged application time and increased application concentration. Meanwhile, the probiotic fermented ginseng composition has a significant growth-promoting effect on the major probiotics in the human intestinal tract.

Description

technical field [0001] The invention relates to a composition of ginseng fermented by multi-strain intestinal probiotics and a preparation method thereof, belonging to the field of functional health drinks. Background technique [0002] Ginseng is a plant of the genus Panax in the Araliaceae family (Araliaceae). A. The dried root of Meyer is a precious Chinese medicinal material, which was first recorded in "Shen Nong's Materia Medica", and has a long history of medicinal use in my country. Ginseng is mainly produced in Changbai Mountain and other areas in Jilin, my country. It has the functions of nourishing vitality, nourishing the spleen and lungs, promoting body fluid, calming the nerves and improving intelligence. In recent years, planted ginseng has been approved as a new resource food raw material, thereby expanding its scope of use. [0003] Ginseng contains various types of chemical components, such as saponins, volatile oils, polysaccharides, amino acids and pol...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/03A23L2/38A23P1/02A23P1/04A61K36/00
CPCA23L2/38A23V2002/00A61K36/00A23V2400/125A23V2400/137A23V2400/113A23V2400/175A23V2400/513A23V2400/517A23V2400/519A23V2400/529A23V2400/169A23V2200/3204A23V2200/308A23V2250/61A23V2250/1592A23V2250/1642A23V2250/161A23V2250/16A23V2250/628A23V2250/5042A23V2250/28A23V2250/5072
Inventor 吴炳新陆继臣褚新红孙筱林甄宗武
Owner SANZHU FUER PHARMA
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