Method for enriching highland barley polyphenol through fermentation of lactic acid bacteria and preparing antioxidants

A lactic acid bacteria fermentation and antioxidant technology, which is used in food ingredients as antioxidants, food ingredients containing natural extracts, food science, etc., to achieve the effects of wide planting range, high antioxidant activity, and low development and utilization

Inactive Publication Date: 2019-04-26
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The above-mentioned patents only ferment barley and other grains, or only invent methods for extracting phenolic substances in raw materials. The method of fermenting barley with lactic acid bacteria to increase its phenolic substance content and antioxidant activity does not involve patent publications

Method used

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  • Method for enriching highland barley polyphenol through fermentation of lactic acid bacteria and preparing antioxidants
  • Method for enriching highland barley polyphenol through fermentation of lactic acid bacteria and preparing antioxidants
  • Method for enriching highland barley polyphenol through fermentation of lactic acid bacteria and preparing antioxidants

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0042] Pick the full-grained, washed and dried Yuanmai kernels, crush them and pass through a 60-mesh sieve to obtain Yuanmai powder, weigh the sample, add water at a ratio of 1:10, and autoclave at 121°C for 20 minutes to obtain Yuanmai emulsion. Put Lactobacillus plantarum B1-6 cryopreservation tube directly into MRS liquid medium, culture at 37°C for 48h, then add 3% into fresh MRS liquid medium for secondary activation, and cultivate at 37°C for 24h. The secondary activated culture solution was added to the above-mentioned barley emulsion with a 3% inoculation amount, and cultured at 37° C. for 36 hours to obtain fermented barley milk. Add 60% ethanol-water solution to the fermented barley milk at a ratio of 1:10, mix thoroughly, ultrasonicate for 4 hours in a water bath at 40°C, then centrifuge at 5000 rpm / min for 5 minutes, repeat the extraction 3 times, and collect the supernatant. The extract was concentrated by rotary evaporation at 40°C and 120 rpm / min, and the volum...

Embodiment example 2

[0045] Pick the full-grained, washed and dried Yuanmai kernels, crush them and pass through a 60-mesh sieve to obtain Yuanmai powder, weigh the sample, add water at a ratio of 1:10, and autoclave at 121°C for 20 minutes to obtain Yuanmai emulsion. Put Lactobacillus plantarum B1-6 cryopreservation tube directly into MRS liquid medium, culture at 37°C for 48h, then add 3% into fresh MRS liquid medium for secondary activation, and cultivate at 37°C for 24h. The secondary activated culture solution was added to the above-mentioned barley emulsion with a 3% inoculation amount, and cultured at 37° C. for 36 hours to obtain fermented barley milk. Add 60% ethanol-water solution to the fermented barley milk at a ratio of 1:10, mix thoroughly, ultrasonicate for 4 hours in a water bath at 40°C, then centrifuge at 5000 rpm / min for 5 minutes, repeat the extraction 3 times, and collect the supernatant. The extract was concentrated by rotary evaporation at 40° C. and 120 rpm / min. Add a smal...

Embodiment example 3

[0050] Dissolve the fermented barley extract and pre-fermented barley extract obtained in Example 2 in sterile water to make a solution with a concentration of 1-10 mg / L, pass through a 0.22 μm sterile filter membrane, and set aside. Take out the cryopreservation tube of human liver cancer HepG2 cells stored at -80°C, shake gently in a 37°C water bath, transfer to a centrifuge tube after melting, add 2mL containing 100U / mL penicillin, 0.1mg / mL streptomycin, 1% 1mol / Dulbecco's Modified Eagle's Medium-high glucose (DMEM) medium in L Heps buffer, centrifuge at 1000rpm / min for 5min, discard the supernatant, then add 5mL of the above medium containing 20% ​​fetal bovine serum, pipette evenly, and transfer the cells Suspension to the bottom area is 25-75cm 2 The cell culture flasks were placed in a constant temperature incubator at 37°C and a carbon dioxide concentration of 5% for cultivation. When the cells grow to 70-90% of the bottom area of ​​the bottle, add 3 mL of trypsin to...

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Abstract

The invention provides a method for enriching highland barley polyphenol and application of the highland barley polyphenol to preparation of antioxidants and belongs to the field of food functional development. Highland barley kernels are used as raw materials; through fermentation of lactic acid bacteria, the content of phenolic substances in the highland barley kernels can be increased; the highland barley polyphenol prepared by the processes of extracting, concentrating, leaching, concentrating, freeze drying is capable of effectively removing DPPH free radical activity and has higher ironion reduction capability and oxidized free radical absorption capability. Cell experiments show that the fermented highland barley polyphenol has a more obvious effect of protecting H2O2-induced celloxidation damage; for example, the ROS level can be reduced, the activity of the antioxidant enzyme can be improved, the content of reduced glutathione can be increased and the like. The method is environmentally friendly, low-carbon and energy-saving; the highland barley resource in China is deeply developed; the product is stable in form, convenient to transport and higher in antioxidant activity, and can be widely used in the food industry as a functional component.

Description

1. Technical field [0001] The invention provides a method for fermenting and enriching barley polyphenols by lactic acid bacteria and preparing antioxidants, belonging to the field of food bioutilization and function development. 2. Background technology [0002] Highland barley, as a cereal crop of the Gramineae genus Hordeum, has a long history of cultivation in my country. It is also called naked barley, or barley, because of its bare grain. Since the 21st century, the health benefits of whole grain foods have attracted much attention, and their recommended intake standards have increased year by year. Yuan wheat contains a variety of nutrients, including protein, amino acids, polysaccharides, starch, dietary fiber, vitamins and phenolic substances. In addition to being the main raw material of traditional foods such as barley and tsampa, it is also widely used in the development of functional foods and medical scientific research. [0003] At present, among all artifici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
CPCA23V2002/00A23L33/105A23V2200/02A23V2250/21
Inventor 吴寒刘春泉黄午阳
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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