Functional yoghurt product with inhibitory activity of alpha-glucosidase and tyrosinase, and preparation method thereof

A technology of glucosidase and tyrosinase, applied in the field of functional yogurt products and their preparation, to achieve the effect of improving bioavailability

Active Publication Date: 2020-07-10
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant products and research reports on the market that add Polygonum multiflorum multiflorum and Pueraria root to yogurt processing ingredients to prepare functional yogurt products that can inhibit the activity of α-glucosidase and tyrosinase

Method used

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  • Functional yoghurt product with inhibitory activity of alpha-glucosidase and tyrosinase, and preparation method thereof
  • Functional yoghurt product with inhibitory activity of alpha-glucosidase and tyrosinase, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of yoghurt product with inhibitory activity of α-glucosidase and tyrosinase. Polygonum multiflorum and Radix Puerariae are superfinely pulverized, then mixed with water, skimmed milk powder and sugar in a certain proportion, stirred and mixed evenly, filtered and colloidal Emulsifying, sterilizing, cooling, adding lactic acid bacteria starter, mixing, filling, fermenting, cooling and post-ripening processes, the specific preparation method includes the following steps:

[0033] (1) Activation of bacterial strains: under aseptic conditions, Lactobacillus plantarum (PDD-1, preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCC No.15953), Lactobacillus acidophilus ( WZ-D1, preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, the preservation number is CGMCC No.8920) and Streptococcus thermophilus (CGMCC No.1.2471 or 1.1855, 1....

Embodiment 2

[0042] With embodiment 1, its difference is: the activation of step (1) bacterial strain: under aseptic operation condition, by Lactobacillus plantarum (PDD-1, be preserved in the common microorganism center of China Microorganism Culture Collection Management Committee, preservation number is CGMCCNo .15953), Lactobacillus acidophilus (WZ-D1, preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, and the preservation number is CGMCC No.8920) and Streptococcus thermophilus were inoculated in MRS liquid medium respectively, respectively. Cultivate in the incubator of 38-40 ℃ for 20-24 hours; Step (2) preparation of lactic acid bacteria starter: the activated Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus are respectively pressed A certain amount of inoculum is inoculated into pure milk cooled to 37-40°C after pasteurization, and cultured in a 34-37°C incubator for 5-6 hours to produce Lact...

Embodiment 3

[0044] Same as Example 1, the difference is: step (3) Polygonum multiflorum powder preparation: wash and slice raw Polygoni multiflorum, dry at 56-60°C, pulverize, then grind into fine powder with ultrafine pulverizer and pass through 120-150 mesh sieve , to obtain Polygonum multiflorum powder.

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PUM

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Abstract

The invention discloses a functional yoghurt product with the inhibitory activity of alpha-glucosidase and tyrosinase, and a preparation method thereof. The functional yoghurt product is characterizedby performing superfine crushing on fleeceflower root and kudzuvine root, then performing mixing with water, skim milk powder and sugar in a certain proportion, and performing a process of stirring and uniform mixing, filtering, colloid mill emulsification, sterilization, cooling, Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus starter addition, uniform mixing, filling, fermentation, cooling and post-ripening to obtain the yoghurt product with the inhibitory activity of alpha-glucosidase and tyrosinase and the anti-fatigue function. The advantages are that the content of polyphenols and flavonoid aglycones can be significantly increased, the activity of serum glutathione peroxidase, superoxide dismutase and lactate dehydrogenase in mice is increased, andthe content of malondialdehyde and urea nitrogen is reduced.

Description

technical field [0001] The invention relates to a yogurt product, in particular to a functional yogurt product with the activity of inhibiting α-glucosidase and tyrosinase and a preparation method thereof. Background technique [0002] α-glucosidase is a kind of starch hydrolyzing enzyme, the main function is to cut glucose from non-reducing ends of starch and related polysaccharides by hydrolyzing -1,4 glycosidic bonds. The human body's absorption and utilization of carbohydrates such as flour, dextrin, and sucrose mainly depend on the activity of this enzyme on the brush border of the small intestine. Inhibiting the activity of α-glucosidase can slow down the production and absorption of glucose, thereby lowering blood sugar. Therefore, α-glucosidase inhibitors have preventive effects on diabetes and obesity, and it is of great significance to develop fermented milk products that have inhibitory effects on α-glucosidase. Tyrosinase is the key enzyme for the synthesis of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/113A23V2400/169A23V2400/249Y02A50/30
Inventor 潘道东吴振曾小群蔡振东夏强
Owner NINGBO UNIV
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