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Preparation method and application of LGG fermentation product containing immunomodulatory peptide functional components

A technology of immune regulation and fermentation products, applied in the direction of microorganism-based methods, biochemical equipment and methods, functions of food ingredients, etc., can solve problems that have not been reported

Active Publication Date: 2020-10-23
HEBEI FERMENT BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] It has not been reported so far to directly obtain these functional peptides with physiological effects by fermenting milk with probiotics LGG

Method used

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  • Preparation method and application of LGG fermentation product containing immunomodulatory peptide functional components
  • Preparation method and application of LGG fermentation product containing immunomodulatory peptide functional components
  • Preparation method and application of LGG fermentation product containing immunomodulatory peptide functional components

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preparation example Construction

[0040] According to one embodiment of the present invention, a preparation method and application thereof of LGG fermentation products containing functional components such as immunomodulatory peptides are provided, the method comprising:

[0041] The pretreatment step of the fermentation substrate is to pretreat the fermentation substrate. The substrate used is animal milk such as milk or goat milk or animal protein concentrates such as milk powder and milk protein, and is stirred and dissolved at 50-60°C for 20-30 Minutes to fully dissolve the hydration;

[0042]The step of adding a carbon source, adding a carbon source to the raw material mixture, stirring and dissolving at 50-60°C for 20-30 minutes, wherein the carbon source is selected from glucose, fructose, galactose, mannose, ribose, Rhamnose, maltose, arabinose, sorbose, cellobiose, trehalose, tagatose, fucose or a combination thereof, the carbon source is added in an amount of 0.1-10% relative to the mass percentage ...

Embodiment 1

[0051] Step a, using fresh milk with a milk protein content of 3.1 and a total solid content of 12% as a fermentation substrate for pretreatment, stirring and dissolving at 50-60°C for 25 minutes, fully dissolving and hydrating, and forming a raw material mixture;

[0052] Step b, adding glucose to the raw material mixture in an amount of 0.5% by mass of the raw material mixture, stirring and dissolving at 50-60°C for 25 minutes;

[0053] Step c, adding yeast extract and wort juice to the raw material mixed solution as nutritional molecules, the amount of yeast extract added is 0.03% of the mass percentage of the raw material mixed solution, and the wort is 0.05%;

[0054] Step d, homogenizing and sterilizing the raw material mixture added with the carbon source and nutritional factors;

[0055] Step e, cooling the homogenized and sterilized raw material mixture to 46°C, inoculating Lactobacillus rhamnosus LGG for fermentation under aseptic conditions, the amount added is 5*10...

Embodiment 2

[0059] Step a, using 12% whole milk powder and 0.5% WPC80 as a fermentation substrate, performing pretreatment, stirring and dissolving at 50-60°C for 30 minutes, fully dissolving and hydrating, and forming a raw material mixture;

[0060] Step b, adding maltose to the raw material mixture in an amount of 1% of the mass percentage of the raw material mixture, stirring and dissolving at 50-60°C for 25 minutes;

[0061] Step c, adding wort and corn juice to the raw material mixture as nutritional molecules, the amount of wort added is 0.05% of the mass percentage of the raw material mixture, and the amount of corn juice is 0.05%;

[0062] Step d, homogenizing and sterilizing the raw material mixture added with the carbon source and nutritional factors;

[0063] Step e, cooling the homogenized and sterilized raw material mixture to 38°C, inoculating Lactobacillus rhamnosus LGG for fermentation under aseptic conditions, the amount added is 1.2*10 6 cfu / ml(g);

[0064] Step f, cu...

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Abstract

The invention provides a preparation method and application of an LGG fermentation product containing immunomodulatory peptide functional components. The method adopts lactobacillus rhamnosus LGG as asingle fermentation strain, and comprises the following steps: a, pretreatment of a fermentation substrate; b, adding of a carbon source; c, adding of a nutritional factor; d, homogenizing and sterilizing; e, an inoculation; f, fermenting and post-fermenting; g, a post-treatment so as to obtain a fermented liquid or powder of functional components such as immunomodulatory peptide of which the amino acid series is Thr-Thr-Met-Pro-Leu-Trp, morphine-like peptide of which the amino acid series is Tyr-Pro-Phe-Pro, P40 protein, P75 protein and the like. The fermentation product can be widely applied to various fresh or heat-treated foods, health-care products, special medical foods and even medicines, the health value of the foods is improved, and the health level of eaters is improved.

Description

technical field [0001] The invention belongs to the production of functional components by fermentation of probiotics, and in particular relates to a preparation method and application of probiotics to produce immunomodulatory peptides, morphine-like peptides and functional proteins. Background technique [0002] In recent years, following the concepts of probiotics, prebiotics and synbiotics, the term postbiotic (translated as postbiotic) has been proposed in the field of probiotics. Postbiotics are metabolites produced by probiotics that can exert beneficial effects on the host, including polypeptides, secreted proteins, fatty acids, teichoic acid, exopolysaccharides, and bacteriocins. At present, analyzing the probiotic effect of postbiotic has become a hotspot in the field of probiotic research, and the postbiotic of lactic acid bacteria has been studied in depth. The metabolites of certain lactic acid bacteria have a prebiotic effect similar to the live bacteria themse...

Claims

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Application Information

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IPC IPC(8): A23L33/135A23L33/18A23L33/19A23L33/125A23L29/00A23L31/15A23L33/15A23L33/16A23L33/175C12P21/00C12R1/225
CPCA23L33/135A23L33/18A23L33/19A23L33/125A23L29/065A23L31/15A23L33/15A23L33/16A23L33/175C12P21/00A23V2002/00A23V2400/175A23V2200/324A23V2250/06A23V2250/161A23V2250/1612A23V2250/218A23V2250/60A23V2250/606A23V2250/608A23V2250/626A23V2250/70
Inventor 凌海波凌梓贾胜义邱颖
Owner HEBEI FERMENT BIOLOGICAL TECH CO LTD
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