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Composition of probiotic fermented ginseng and its preparation method and application

A technology for fermenting ginseng and probiotics, applied in the directions of bacteria, applications, and food ingredients containing inorganic compounds used in food preparation, can solve the problems of weak biotransformation efficiency of ginsenosides, difficult to industrialized large-scale production, and poor product stability. Significant growth-promoting effect, obvious inhibitory effect, and effect of improving gastrointestinal function

Active Publication Date: 2018-02-13
SANZHU FUER PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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-scale production, and only one kind of bacteria has fermented ginseng, so the biotransformation effect on ginsenosides is weak

Method used

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  • Composition of probiotic fermented ginseng and its preparation method and application
  • Composition of probiotic fermented ginseng and its preparation method and application

Examples

Experimental program
Comparison scheme
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 O 4.4mg / 100ml, magnesium sulfate 7H 2O 50mg / 100ml, potassium dihydrogen phosphate 100mg / 100ml, dipotassium hydrogen phosphate 3H 2 O 100mg / 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 (AS 1.2213) bacteri...

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 when adding, stir the feed liquid evenly, and maintain the temperature at 85-90°C. When the indicator iodine solution and 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 enzymolysis solution. Add glucose 0.5% (weight / volume), inorganic salt (ferrous sulfate 7H 2 O5.0mg / 100ml, zinc sulfate 7H 2 O 4.4mg / 100ml, magnesium sulfate 7H 2 O 50mg / 100ml, potassium dihydrogen phosp...

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 medium containing 5000 cells to 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, measure the A value of each well at 450nm with an enzyme-linked immunoassay instrument, and ...

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Abstract

The invention discloses a probiotic fermented ginseng composition and its preparation method and application. Ginseng is pulverized, soaked in water, extracted under high pressure, enzymatically hydrolyzed or not enzymatically hydrolyzed, glucose and inorganic salts are added, and fermented by probiotic bacteria. Soluble dietary fiber and oligosaccharides are added to obtain a composition of probiotic fermented ginseng. The probiotic fermented ginseng composition of the invention can be used in the preparation of medicines, health products, food or drinks for anti-tumor and improvement of gastrointestinal function. Experiments have proved that the composition of the probiotic fermented ginseng of the present invention has a significant inhibitory effect on the tumor cells used in the test, and is enhanced with the prolongation of the action time and the increase of the action concentration. Probiotics have obvious growth-promoting effects.

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 Panax ginseng, a plant of the genus Panax in the 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 p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/105A23L33/135A23L33/125A23L2/38
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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