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Natto with weight-losing, lipid-lowering and anti-inflammatory effects as well as preparation method and application of natto

A natto and lipid-lowering technology, applied in the field of natto and its preparation, can solve the problem of high cost

Pending Publication Date: 2022-04-12
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems that the existing natto products require higher doses to achieve better lipid-lowering effect and higher cost, the present invention provides a natto with weight-loss, lipid-lowering, and anti-inflammatory effects and its preparation method and application

Method used

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  • Natto with weight-losing, lipid-lowering and anti-inflammatory effects as well as preparation method and application of natto
  • Natto with weight-losing, lipid-lowering and anti-inflammatory effects as well as preparation method and application of natto
  • Natto with weight-losing, lipid-lowering and anti-inflammatory effects as well as preparation method and application of natto

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The method for preparing natto by Bacillus subtilis HAU-SDZ6 fermentation soybean:

[0041] Melt the glycerol tube frozen preservation strain of Bacillus subtilis HAU-SDZ6, inoculate it into LB liquid medium according to the inoculum amount of 1% (v / v), cultivate it at 37°C for 48 hours, and obtain the activated bacterial liquid; solution was inoculated into LB liquid culture medium according to the inoculum amount of 1% (v / v), put into a shaking table 180r / min, and cultivate at 37°C for 12h to obtain the culture solution of the Bacillus subtilis HAU-SDZ6; The solution was centrifuged at 8000r / min, the supernatant was removed, and the obtained bacterium sludge was resuspended in sterilized distilled water to obtain the bacterium solution of the Bacillus subtilis HAU-SDZ6 (OD value above 4.0).

[0042] Select Cang Dou 13 with full granules and no obvious moth-eaten damage, clean it, put Cang Dou 13 in a natto machine, add water three times the volume of Cang Dou 13, soak...

Embodiment 2

[0044] Preparation of freeze-dried bacterial powder:

[0045] Preparation of protective agent solution: 7.5% sucrose, 10% skimmed milk powder, the rest of deionized water, sterilized in a high-pressure steam sterilizer at 115°C for 15 minutes; 12.5% ​​of maltodextrin, the rest of deionized water, and sterilized by high-pressure steam at 121°C Sterilize in the bacteria pot for 15 minutes, mix well and use.

[0046] Take the Bacillus subtilis HAU-SDZ6 culture solution (OD value above 7.0) in the stable phase and place it in a low-temperature centrifuge at 4°C, centrifuge at 8000r / min for 10min, discard the supernatant, collect the sludge, and add 1mL to the sludge Protective agent solution, mixed evenly, put into -80 ℃ refrigerator to pre-freeze for 2 hours, turn on the vacuum freeze dryer to pre-cool for 30 minutes in advance, put the mixed solution of pre-frozen bacteria slime and protective agent solution into the freeze dryer for 24 hours to freeze-dry , to obtain freeze-dr...

Embodiment 3

[0051] Production of natto freeze-dried powder:

[0052] After cooling the fermented natto at room temperature, put it in a -80°C refrigerator to pre-freeze for 2 hours, turn on the vacuum freeze dryer for pre-cooling for 30 minutes in advance, put the pre-frozen natto in the vacuum freeze dryer for 24 hours, and take it out for use After being pulverized by a grinder, it is transferred to a vacuum bag for vacuuming to obtain natto freeze-dried powder.

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Abstract

The invention relates to the technical field of microorganisms and fermentation, and particularly discloses natto with weight-losing, lipid-lowering and anti-inflammatory effects as well as a preparation method and application of the natto. The natto is obtained by fermenting Cang bean 13 through bacillus subtilis HAU-SDZ6, and the preservation number of the bacillus subtilis HAU-SDZ6 is CGMCC (China General Microbiological Culture Collection Center) NO.24151. The invention further discloses a preparation method of the natto. The natto provided by the invention can obviously reduce fat accumulation of a test mouse at low concentration, reduce the triglyceride level and the total cholesterol level in serum of the mouse and relieve inflammatory response caused by obesity, namely, the natto provided by the invention can also play a better role in reducing fat and resisting inflammation when being used at low dosage; the application prospect in the field of weight-losing health food preparation is high, the use cost can be effectively reduced, toxic and side effects are avoided, the safety is high, and the market prospect and the application value are high.

Description

technical field [0001] The invention relates to the technical field of microbes and fermentation, in particular to a natto with weight-loss, lipid-lowering, and anti-inflammatory effects, a preparation method and application thereof. Background technique [0002] Obesity is a hot word in medicine in the 21st century. Prolonged consumption of a high-fat diet and lack of exercise will cause energy intake to exceed energy expenditure, leading to fat accumulation and eventually obesity. At present, obesity has become a global health problem. Obesity can lead to metabolic disorders and complications, such as hypertension, type Ⅱ diabetes and cardiovascular diseases. Excessive intake of high-fat foods will cause abnormal lipid metabolism in the blood, cause hyperlipidemia, and increase the risk of cancer. Moreover, obesity itself is also a chronic inflammatory state. Studies have found that inflammatory cytokines in the plasma of obese patients, such as tumor necrosis factor-α (t...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L33/10
CPCY02P60/87
Inventor 王秀伶刘晨窦世娟胡铁欢曹金锋侯名语于秀梅郝庆红
Owner HEBEI AGRICULTURAL UNIV.
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