Mulberry fermentation product as well as preparation method and application thereof

A fermented product, mulberry technology, applied in the field of mulberry fermented products and its preparation, can solve the problems of long-term consumption by diabetics and high content of small molecular sugar, so as to relieve fat accumulation and kidney function, lower blood sugar, and improve sugar tolerance Effect

Active Publication Date: 2021-09-24
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flavonoids, polyphenols, polysaccharides and other components contained in mulberries have been found to have good hypoglycemic effects, and they are also the main components of many hypoglycemic traditional Chinese medicine prescriptions. However, the small molecular sugar content in mulberries is not suitable for diabetics for a long time take

Method used

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  • Mulberry fermentation product as well as preparation method and application thereof
  • Mulberry fermentation product as well as preparation method and application thereof
  • Mulberry fermentation product as well as preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0056] The present embodiment provides the preparation method of mulberry fermentation product:

[0057] (1) Preparation of fermentation broth

[0058] The MRS solid culture was sterilized at 121°C for 25 minutes, placed on an inclined plane to cool to room temperature, operated on the ultra-clean workbench to draw lines, respectively connected to the existing Lp and Lb bacteria liquids in the laboratory, and incubated in an incubator at a constant temperature of 37°C for 36 hours , Repeat the activation 2-3 times.

[0059] Pour 100mL of MRS liquid medium into a 250mL Erlenmeyer flask and sterilize at 121°C for 25 minutes. After the liquid medium is cooled to room temperature, select a single colony that grows well in the solid medium and inoculate it into the liquid medium for culture. According to the growth cycle of the bacterial solution, select the bacterial solution that has grown to the logarithmic phase, centrifuge to collect the precipitate, and add an equal volume o...

Embodiment 2

[0067] The difference between this example and Example 1 is that in step (2) pretreatment of fermented mulberries, distilled water is added to the mulberry powder according to the ratio of 1g:6mL (m / V) to prepare the fermented mulberry puree. The pH value of the mulberry puree was controlled at 6.0±0.5, and sterilized at 121°C for 25 minutes.

Embodiment 3

[0069] The difference between this example and Example 1 is that in step (3) ferment and inoculate the strain suspension, insert 10% of the strain suspension (Lb:Lp=1:2) in a sterile environment, and mix well Fermented in a 37°C incubator for 120h.

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Abstract

The invention provides a mulberry fermentation product, and belongs to the technical field of biological fermentation. The preparation method comprises the following steps: by taking mulberries as a raw material, carrying out fermentation treatment on mulberry homogenate by utilizing a mixed suspension of two probiotics, namely, lactobacillus plantarum CICC24202 (Lactobacillusplantarum CICC24202) and lactobacillus brevis YM1301 (Lactobacillusbreris YM1301), so as to obtain a mulberry fermentation product. The mulberry fermentation product obtained by the invention has an obvious improvement effect on type 2 diabetes mellitus, can effectively reduce blood sugar, increase glucose tolerance, improve insulin sensitivity, improve insulin resistance, reduce fat accumulation of mice with type 2 diabetes mellitus, improve renal functions to a certain extent, relieve or treat type 2 diabetes mellitus complications, and has a good application prospect. The safety is high, the production is easy, and the quality stability is high.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a mulberry fermentation product and its preparation method and application. Background technique [0002] Diabetes mellitus (DM) is a chronic disease in which glucose and lipid metabolism in the body are disturbed due to absolute or relative insufficiency of insulin in the body, or decreased sensitivity of peripheral tissues to insulin. With the gradual improvement of the economy and people's living standards, diabetes has become the third largest non-communicable disease that endangers human health. [0003] According to the different etiology and mechanism of DM, it can be divided into Type 1 Diabetes Mellitus (T1DM), Type 2 Diabetes Mellitus (T2DM), Gestational Diabetes Mellitus (GDM) and other specific types of Diabetes Mellitus. T1DM is under the influence of many factors, the autoimmune system is abnormal, producing islet β cell-specific antibod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/605A61P3/10A61P5/50A61P13/12A61P3/06A61P3/04A23L33/105A61K131/00
CPCA61K36/605A61P3/10A61P5/50A61P13/12A61P3/06A61P3/04A23L33/105A61K2236/19A23V2002/00A23V2200/328A23V2200/3262A23V2200/332A23V2200/30Y02A50/30
Inventor 李发荣党媛婕魏倩倩周蓉存万娟高婧茹张宝善韩松林塔及古丽·牙库甫
Owner SHAANXI NORMAL UNIV
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