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Probiotic-fermented anti-tumor functional food and preparation method thereof

A technology of fermented food and probiotics, applied in food ingredients, functions of food ingredients, food science, etc., to achieve the effect of increasing content and significant anti-tumor activity

Inactive Publication Date: 2018-06-22
TIANJIN INNOORIGIN BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most of the anti-tumor foods disclosed in the above-mentioned prior art are anti-tumor health foods compounded from various natural food extracts and various nutrients. See the report

Method used

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  • Probiotic-fermented anti-tumor functional food and preparation method thereof
  • Probiotic-fermented anti-tumor functional food and preparation method thereof
  • Probiotic-fermented anti-tumor functional food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1 A kind of antitumor probiotic fermented functional beverage preparation method

[0066] 1. Determination of the ratio of turmeric and auxiliary materials in raw materials

[0067] (1) Wash turmeric, black pepper, emblica, walnuts, almonds, soybeans, and raspberries respectively, dry them, and grind them through a 100-mesh sieve.

[0068] (2) Preparation of activated medium: add 10 g of soybean powder per 100 ml of water; sterilize the activated medium under the conditions of 121° C. for 20 minutes;

[0069] (3) Prepare fermentation medium: add 1-10g turmeric powder, 1-10g black pepper powder, 1-10g emblica powder, 1-5g walnut powder, 1-5g almond powder, 1-5g soybean per 100ml of water powder, 1-5g raspberry powder;

[0070] (4) Strain activation, the glycerol tubes of Lactobacillus plantarum, Bifidobacterium animal, Lactobacillus paracasei, Bifidobacterium adolescentis, Bacillus coagulans and Bacillus subtilis were respectively inoculated in the activatio...

Embodiment 2

[0105] Embodiment 2: Preparation method of anti-tumor probiotic fermented solid food

[0106] 1. Determination of raw material ratio

[0107](1) Wash turmeric, black pepper, emblica, walnut kernels, almonds, soybeans, and raspberries respectively, dry them, and grind them through a 100-mesh sieve.

[0108] (2) Preparation of activated medium: add 10 g of soybean powder per 100 ml of water; sterilize the activated medium under the conditions of 121° C. for 20 minutes;

[0109] (3) Prepare fermentation medium: prepare turmeric powder, black pepper powder, emblica powder, walnut powder, soybean powder, almond powder, and raspberry powder in different proportions, and the ratio of material to water is 1:1;

[0110] (4) Strain activation, the glycerol tubes of Lactobacillus plantarum, Bifidobacterium animal, Lactobacillus paracasei, Bifidobacterium adolescentis, Bacillus coagulans and Bacillus subtilis were respectively inoculated in the activation medium at 1% for activation, and...

Embodiment 3

[0141] Example 3: Probiotic liquid fermented beverage and solid-state fermented food in vitro cell proliferation inhibition test

[0142] Human lung cancer cells 80ID and mouse peritoneal macrophages J744.I were cultured in DMEM high glucose at 37°C with 5% CO 2 The cells were subcultured in a cell incubator under air and 100% humidity conditions, and the cells in the logarithmic growth phase were used for experiments.

[0143] Cells cultured with DMEM high-glucose medium, with about 1×10 4 Wells were inoculated in 96-well plates, 100ul per well, placed at 37°C, containing 5% CO 2 Cultivate in an air cell incubator for 24 hours; add different concentrations of fermentation products, the control group only has cells without fermentation samples, and then at 37 ° C, containing 5% CO 2 Incubate in a cell culture incubator with air and 100% humidity for 72 hours; dilute 5×MTT with dilution buffer to 1×MTT; add 50ul of 1×MTT to each well, and incubate at 37°C for 4 hours to reduc...

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Abstract

The invention belongs to the field of microbial fermentation application, and relates to an anti-tumor functional food produced by performing microbial fermentation on rhizoma curcumae longae, black pepper, fructus phyllanthi and the like; and the food also has the function of diminishing inflammation. The rhizoma curcumae longae, as well as the polygonatum sibiricum, the fructus phyllanthi, walnuts, apricot kernels, soybeans, raspberries and the like, is used as fermentation substrates; and lactobacillus plantarum CGMCC No. 11891, bifidobacterium animals CGMCC No. 11892, lactobacillus paracasei TK1501 CGMCC No. 13130, bifidobacterium adolescentis TK99 CGMCC No. 12784, bacillus coagulans TQ33 CGMCC No. 5233 and bacillus subtilis TK-1 CGMCC No. 4731 are adopted for liquid or solid mixed bacillus fermentation so as to prepare the probiotic-fermented anti-tumor functional food. By performing probiotic fermentation, the anti-cancer active ingredients in the natural plants can be more easily absorbed by the human body so as to reduce the risk of cancer in human.

Description

technical field [0001] The invention belongs to the field of microbial fermentation application, and relates to a functional food produced by fermenting turmeric, black pepper, emblica, etc. by using probiotics, and a preparation method of the functional food. The functional food is mainly used for preventing cancer and has antibacterial and anti-inflammatory properties. Function. Background technique [0002] As a major disease that endangers human health and causes human death, cancer, together with viral diseases and senile diseases, is called the three major challenges of modern medicine. Research and development of anti-cancer drugs and food is a worldwide topic, especially the screening of active substances with anti-cancer function from natural products has become a research and development hotspot. Since the discovery of the anti-cancer active ingredient vinblastine from periwinkle in the late 20th century, the government and scientists have used various methods to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135
CPCA23L33/00A23L33/135A23V2002/00A23V2200/308
Inventor 王海宽刘敏王伟
Owner TIANJIN INNOORIGIN BIOLOGICAL TECH CO LTD
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