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Green plum blossom fermented product for relieving gout

A fermented product, plum blossom technology, applied in the field of preparation of green plum blossom fermented products, can solve problems such as incomplete extraction and loss of active ingredients

Pending Publication Date: 2021-01-15
JINAN HANGCHEN BIOTECHNOLOGY CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing green plum blossom products only extract their active ingredients through enzymatic hydrolysis or alcohol extraction, and the active ingredients will be lost or incompletely extracted during the extraction process. With the innovation of science and technology and the development of research, green plum blossoms that relieve gout The adjustment and improvement of the production process and preparation method of fermented products will be more conducive to their in-depth research

Method used

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  • Green plum blossom fermented product for relieving gout
  • Green plum blossom fermented product for relieving gout

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Screening of compound fermentation strains, liquid culture of Bacillus subtilis, Lactococcus lactis, Bifidobacterium longum, yeast, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus harbin, until the bacterial activity of the strain reaches 1x10 11 when. Take 2ml of the bacterial solution and centrifuge at 5000r / min for 10min at 4°C to collect the bacterial cell pellet, and wash the bacterial cell with 1ml of PBS repeatedly for 3 times. Add 10mmol / L purine buffer solution to the cell pellet, incubate at 37°C for 30 minutes under anaerobic conditions, centrifuge to obtain the supernatant, and use high-performance liquid chromatography to detect the level of purine degradation by the strain.

[0027] Weigh 100g of the green plum blossom dry powder and crush it for 15 minutes with an ultrafine pulverizer, add 900ml of distilled water to the obtained green plum blossom dry powder, stir well, and adjust the pH to between 4.5-5.5.

[0028] 1 g of acid cellulase...

Embodiment 2

[0036] Weigh 150g of green plum blossom dry powder and crush it with an ultrafine pulverizer for 15 minutes, add 1350ml of distilled water to the obtained green plum blossom dry powder, stir well, and adjust the pH to between 4.5-5.5.

[0037] Add 1.5 g of acid cellulase and 1.5 g of acid protease while stirring, and stir for 2 hours for enzymolysis at 50° C.

[0038] Pasteurize the hydrolyzed solution at 85°C for 15 minutes, then inject 3L of sterile high-purity carbon dioxide gas into it, and then insert 3% Bifidobacterium longum and 3% Lactobacillus plantarum into it. After the inoculation was completed, they were cultured in an incubator at 37°C, and the pH and reducing sugar content were monitored every day. On the seventh day, it was detected that the pH and reducing sugar content did not change. The fermentation is over.

[0039] The fermented liquid was filtered to finally obtain 1200ml of clear liquid, and 0.06g of folic acid, 60g of isomalt, 24g of xylitol, 60g of m...

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Abstract

The invention relates to the field of food fermentation, and in particular relates to a preparation method of a green plum blossom fermented product for relieving gout. The fermented product providedby the invention is prepared by taking dried green plum blossom as a raw material. According to the invention, after raw materials are pretreated, bifidobacterium longum and lactobacillus plantarum are added for mixed strain fermentation; clear liquid is collected after high-pressure homogenization; a mixture of four or more of folic acid, isomaltitol, sorbitol, xylitol, maltodextrin and vitamin Cis added for compounding; and a finished product is obtained through clarification, corrosion prevention and filling. According to the invention, the toxic and side effects of anti-gout drugs are reduced; the function of reducing uric acid is enhanced; the effect of effective components is improved; the body immunity is improved; the flavour is adjusted by the after-ripening compound formula; thetaste is improved; and the fermented product with the efficacy of reducing uric acid and excellent taste is formed.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a preparation method of a green plum blossom fermented product with the function of reducing uric acid. Background technique [0002] Gout is caused by the disorder of purine metabolism, which leads to increased blood uric acid and decreased renal excretion of uric acid, resulting in excessive uric acid secretion or insufficient renal excretion, resulting in the deposition of urate in tissues, and its accumulation will lead to the formation of sodium urate crystals, which can cause huge pain. Pain and an inflammatory response that causes liver and kidney damage and does not resolve on its own over time. The natural course of the disease is divided into four stages: asymptomatic hyperuricemia, acute gouty arthritis, intermittent gout, chronic tophi gout, and occasionally gouty nephropathy. About 10% of patients with hyperuricemia will naturally develop...

Claims

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Application Information

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IPC IPC(8): A61K36/185A61K9/00A61K47/26A61K47/22A61K47/36A61P19/06
CPCA61K9/0053A61K36/185A61K47/22A61K47/26A61K47/36A61K2236/19A61K2236/331A61P19/06
Inventor 赵林李昆仑苏乐岳秋林赵晨李宝君
Owner JINAN HANGCHEN BIOTECHNOLOGY CO LTD
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