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Preparation method of Tibetan kefir grain fermented gynostemma pentaphyllum milk with blood pressure lowering effect

A kind of technology of Gynostemma pentaphyllum and snow lotus fungus

Active Publication Date: 2021-12-24
NORTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the two functional foods with antihypertensive activity, Gynostemma pentaphyllum and Snow Lotus, there is no precedent for combining them to obtain new antihypertensive foods

Method used

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  • Preparation method of Tibetan kefir grain fermented gynostemma pentaphyllum milk with blood pressure lowering effect
  • Preparation method of Tibetan kefir grain fermented gynostemma pentaphyllum milk with blood pressure lowering effect
  • Preparation method of Tibetan kefir grain fermented gynostemma pentaphyllum milk with blood pressure lowering effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The preparation optimization of embodiment 1 Gynostemma pentaphylla homogenate

[0059] 1) Pulverize Gynostemma pentaphyllum tea with a pulverizer, pass through a 100-mesh sieve, add purified water at a ratio of 1:10, divide into several parts, and homogenize and extract in the range of 25-60°C for 0.5-2 hours respectively.

[0060] 2) The homogenate after leaching was centrifuged at 8000 g, and the supernatant was filtered with a 0.22 μm membrane to analyze the content of gypenoside therein. The content of gypenoside was determined by high-performance liquid chromatography, and gypenoside XLIX and gypenoside XVII were quantified as external standards. The liquid phase conditions were as follows: chromatographic column Shim-Pack C18 (4.6mm×250mm, 5 μm), flow rate 1mL / min, Mobile phase: A water (0.1% formic acid), B acetonitrile (0.1% formic acid), elution conditions: 0 min, 35% B; 0 ~ 20 min, 35% ~ 40% B; detection wavelength: 203nm; injection volume 10 μL , column tem...

Embodiment 2

[0062] Embodiment 2 snow lotus activation optimization

[0063] 1) Snow lotus activating step: place the snow lotus freeze-dried powder in sterile milk for shaking culture, the culture temperature is 28°C, filter and separate the snow lotus bacteria every 24 hours, transfer to fresh milk to continue the cultivation, and continue to cultivate for 14 days .

[0064] 2) Determination of the fermentation activity of Saussurea japonicus: use gas phase-ion mobility spectrometry to measure the volatile components in the fermented milk to reflect the activity of Saussurea japonicus. Take 200 μL of milk samples from the cultured snow lotus, add 800 μL of water containing 3% sodium chloride, incubate with shaking at 60°C for 15 minutes, and inject 0.3 mL of samples using headspace. The gas chromatographic conditions are as follows: the chromatographic column is se54 (15m), the flow rate gradient of the carrier gas is set as: 2.00mL / min for 2min, linearly increased to 10.00mL / min within...

Embodiment 3

[0066] Example 3 Preparation of Fermented Gynostemma Gynostemma Milk with Saussurea Saussurea and Comparison of Total Saponin Content

[0067] 1) Preparation of Gynostemma pentaphyllum fermented milk: Mix the prepared Gynostemma pentaphyllum homogenate with aseptic milk at a ratio of 0.25, then insert activated Saussurea lentils, ferment at 28°C for 24 hours with constant temperature shaking, filter and pasteurize Sterilize fermented milk.

[0068] 2) Determination of Gynostemma saponins in fermented milk: Gynostemma pentaphyllum saponins of the same mass were crushed and added to 10 times the volume of water to prepare Gynostemma pentaphyllum tea soup; Gynostemma pentaphyllum tea soup and Gynostemma homogenate were mixed with milk base at a ratio of 0.25:1. The method in Example 1 was used to measure the contents of Gynostemma pentaphyllum tea soup, Gynostemma pentaphyllum homogenate and fermented milk Gynostemma pentaphylla total saponins respectively, so as to evaluate the ...

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Abstract

The invention belongs to the field of microbial fermentation, and particularly relates to a fermentation method of gynostemma pentaphyllum with an antihypertensive efficacy. Gynostemma pentaphyllum is fermented by adopting Tibetan kefir grain, and gynostemma pentaphyllum fermented milk prepared by fermentation has higher antihypertensive activity and is suitable for industrial popularization and application.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a method for fermenting Gynostemma pentaphyllum with the effect of lowering blood pressure. Background technique [0002] Gynostemma pentaphyllum (scientific name: Gynostemma pentaphyllum (Thunb.) Makino) Cucurbitaceae, Gynostemma pentaphyllum is a herbaceous climbing plant. Stems slender, branched, with longitudinal ribs and grooves, glabrous or sparsely pubescent. Cold in nature and bitter in taste, it has the effects of clearing heat and detoxifying, relieving cough, clearing lung and eliminating phlegm, nourishing heart and calming nerves, invigorating qi and promoting essence, and can be used for lowering blood pressure, lowering blood fat, protecting liver, promoting sleep, and treating gastroenteritis, tracheitis, and pharyngitis It is also used in anti-cancer clinical adjuvant therapy for various cancers. [0003] Gynostemma Gynostemma is rich in gypeno...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/13
CPCA23C9/1203A23C9/13A23C9/133
Inventor 岳田利马晓钰牛晨肖郑操王媛
Owner NORTHWEST UNIV
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