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Functional food additive for promoting intestinal tract to generate short-chain fatty acids and beneficial bacteria

A technology for functional food and short-chain fatty acids, applied in the functions of food ingredients, food ingredients, bacteria used in food preparation, etc. Low, rich variety of effects

Pending Publication Date: 2019-08-06
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a functional food additive made from blueberry pomace for the low utilization rate of by-products in the processing of blueberry juice. The present invention not only realizes the recycling of the by-products of blueberry juice processing, It also promotes the production of short-chain fatty acids and beneficial bacteria in the gut, thereby promoting gut health

Method used

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  • Functional food additive for promoting intestinal tract to generate short-chain fatty acids and beneficial bacteria
  • Functional food additive for promoting intestinal tract to generate short-chain fatty acids and beneficial bacteria
  • Functional food additive for promoting intestinal tract to generate short-chain fatty acids and beneficial bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 Effects of blueberry pomace fermented by different types of lactic acid bacteria on the production of intestinal short-chain fatty acids and the abundance of intestinal beneficial bacteria

[0016] Blueberry pomace is a processed by-product obtained after pressing during the production of blueberry juice.

[0017] Mix blueberry pomace and water at a weight ratio of 1:1.25; then sterilize at 80°C for 15 minutes.

[0018] Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus delbrueckii were respectively activated and expanded until the number of live bacteria reached 10 7 CFU / mL, and then inoculated with 5% (volume) inoculation amount into the above mixture for fermentation, and fermented statically for 42 hours at a constant temperature of 37°C.

[0019] Fermented blueberry pomace simulates the action of the human stomach-small intestine-colon fermentation system in vitro, simulating the process of fermented blueberry pomace...

Embodiment 2

[0031] Example 2 Effects of blueberry pomace fermented by Lactobacillus casei with different inoculum amounts on the production of intestinal short-chain fatty acids and the abundance of intestinal beneficial bacteria

[0032] Activate and expand the culture of Lactobacillus casei until the number of live bacteria is 10 7 CFU / mL, and then inoculated into blueberry pomace mixture with 1%, 5% and 10% inoculum respectively for fermentation.

[0033] Other methods are the same as in Example 1.

[0034] The results are shown in Table 3 and Table 4. The blueberry pomace fermented by 5% inoculum of Lactobacillus casei can promote the production of intestinal short-chain fatty acids and beneficial bacteria better than 1% and 10% inoculum.

[0035] Table 3 Effects of fermented blueberry pomace with different inoculations of lactic acid bacteria casei on the production of intestinal short-chain fatty acids

[0036]

[0037] Table 4 Effects of fermented blueberry pomace with differe...

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Abstract

The invention discloses a functional food additive for promoting intestinal tract to generate short-chain fatty acids and beneficial bacteria, and the functional food additive is a lactobacillus fermentation product of blueberry pomace. The invention also discloses a preparation method of the additive. The fermentation product of lactobacillus of blueberry pomace provided by the invention has thepromoting effect on the generation of intestinal short-chain fatty acids and beneficial bacteria, and can be used as the functional food additive for promoting intestinal health. The additive can alsoimprove the utilization rate of by-products in the processing process of blueberry juice, reduces waste and reduces environmental pollution, and has broad application prospects.

Description

technical field [0001] The invention relates to a food additive, especially a functional food additive made by fermenting blueberry pomace for promoting the production of short-chain fatty acids and beneficial bacteria in the intestinal tract, and also relates to a preparation method of the additive. Background technique [0002] Blueberries belong to the rhododendron family and belong to the genus Vaccinium. They are rich in antioxidants. However, the shelf life of blueberries is limited, so fresh blueberries are usually squeezed and processed into juice. The pomace after blueberry pressing is a by-product, which accounts for 20-30% of the whole blueberry fruit. It is generally used as animal feed or landfilled as garbage, which wastes a lot of precious resources and produces a large environmental load. conducive to sustainable development. Therefore, it is particularly important to improve the utilization rate of blueberry pomace, which can bring additional gains to the b...

Claims

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Application Information

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IPC IPC(8): A23L33/135
CPCA23L33/135A23V2002/00A23V2400/137A23V2400/165A23V2400/125A23V2400/169A23V2200/32
Inventor 徐晓云程玉鑫吴婷潘思轶
Owner HUAZHONG AGRICULTURAL UNIVERSITY