Flavonoid fermentation product, preparation method thereof and application thereof in blood glucose regulation

A fermentation method and technology for fermented products, applied in the field of medicine, can solve problems such as product instability, disappearance of drug efficacy, and environmental pollution.

Active Publication Date: 2020-10-30
JINAN RUILONGAN BIOTECHNOLOGY CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical transformation methods include acid hydrolysis and alkali hydrolysis, which will pollute the environment, and the severe reaction conditions will change the structure and configuration of aglycones, resulting in unstable products or loss of drug efficacy
The biotransformation method is relatively mild and environmentally friendly, but most of the reported strains are non-edible species such as Aspergillus niger, which are not suitable for food processing
In addition, there are reports of conversion with enzymes. This method is suitable for flavonoid extracts that are directly in contact with enzymes, and is not suitable for processing flavone glycosides in soybean hulls.

Method used

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  • Flavonoid fermentation product, preparation method thereof and application thereof in blood glucose regulation
  • Flavonoid fermentation product, preparation method thereof and application thereof in blood glucose regulation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 100 g of mung bean skin powder, 70 g of skimmed milk powder, 20 g of lactose, 2 g of sodium citrate, and 0.5 g of sodium acetate, add water to 1 L and stir to prepare soybean skin medium. The prepared bean curd medium was sterilized at 121°C for 15 minutes.

[0030] The bacterial powder was mixed according to the weight ratio of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at a weight ratio of 1:3, and then inoculated into the bean skin medium, the inoculation amount was 2%, and after stirring evenly, it was kept at 38°C for 5 hours; pH When the temperature drops to 4-5, inoculate with 1% Kluyveromyces marxe, aerate and stir at 33° C. for 48 hours to obtain a fermentation broth. Take 500mL fermentation broth to make freeze-dried powder.

[0031]Detection of flavonoid glucosides or flavonoid aglycones in bean curd powder before fermentation and freeze-dried powder of fermented liquid: accurately weigh 0.200g of bean curd powder before...

Embodiment 2

[0044] Weigh 110g of Chixiaodou bean curd powder, 5 g of skim milk powder, 7 g of lactose, 3 g of sodium citrate, and 3 g of sodium acetate, add water to 1 L and stir to prepare bean curd medium. The prepared soybean skin medium was sterilized at 75°C for 38 minutes.

[0045] The bacterial powder was mixed according to the weight ratio of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in a weight ratio of 1:2, and then inoculated into the bean skin medium, the inoculum amount was 2%, and after stirring evenly, it was kept at 40°C for 22 hours; pH When the temperature drops to 4.0, inoculate with 1% Kluyveromyces marx, and aerate and stir at 25°C for 96h.

[0046] 10g of fermented liquid spray-dried powder, 40g of soybean protein, 7g of collagen peptide, 0.5g of soluble meal mix and olive extract rich in hydroxytyrosol are prepared. Among them, the soluble dietary fiber is polydextrose.

Embodiment 3

[0048] Weigh 80 g of red bean skin powder, 10 g of skimmed milk powder, 15 g of lactose, 1.5 g of sodium citrate, and 1.5 g of sodium acetate, add water to 1 L and stir to prepare soybean skin medium. The prepared soybean skin medium was sterilized at 85°C for 15 minutes.

[0049] The bacterial powder was mixed according to the weight ratio of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in a weight ratio of 4:3, and then inoculated into the bean hull medium with an inoculation amount of 3%. After stirring evenly, it was kept at 39°C for 20 hours; pH When the temperature drops to 4.2, inoculate with 2% Kluyveromyces marx, and aerate and stir at 30°C for 80h.

[0050] Mix 20g of fermented broth freeze-dried powder, 50g of soybean protein, 3g of collagen peptide, and 8g of soluble meal to obtain the product. Among them, the soluble dietary fiber includes: polydextrose, konjac flour, fructooligosaccharide, inulin, and xylooligosaccharide, and the ma...

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Abstract

The invention provides a flavonoid fermentation product and a preparation method and an application thereof in blood glucose regulation, and relates to the technical field of medicines. The fermentation method comprises the following steps: inoculating Lactobacillus bulgaricus and Streptococcus thermophilus into sterilized beancurd skin, carrying out first-order static fermentation, inoculating Kluyveromyces marxianus, aerating, and stirring to carry out second-order fermentation. According to the method, the raw materials are low in price and easy to obtain, the process steps are few, and theobtained fermented product, soybean protein, collagen peptide and soluble dietary fiber are prepared into the composition according to a specific proportion, so that the composition has a good fasting blood glucose reducing effect.

Description

technical field [0001] The invention relates to the technical field of medicine, in particular to a flavone fermented product, a preparation method thereof and an application in blood sugar regulation. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Soybean skin (shell) tastes bad and is not easy to digest, which affects the processing and product quality of traditional bean paste, tofu, soybean oil and other soybean products. It is generally treated as waste after food processing and pollutes the environment. Studies have found that beans contain soybean isoflavones (hereinafter referred to as "flavones"), of which the soybean skin has the highest content. Flavonoids ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/18A23L33/185A23L33/21A61K36/48A61P3/10
CPCA23L33/18A23L33/185A23L33/21A61K36/48A61P3/10A23V2002/00A61K2236/19A23V2400/137A23V2400/249A23V2250/5488A23V2250/55A23V2250/5072A23V2250/28A23V2250/5062A23V2200/328
Inventor 刘飞王锐陈勉马文靖袁丹丹郑亚军陈磊李倩张晓元张艳艳
Owner JINAN RUILONGAN BIOTECHNOLOGY CO LTD
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