Application of lactobacillus helveticus in preparation of antihypertensive fermented product

A fermented product, Lactobacillus technology, applied in dairy products, applications, milk preparations, etc., to achieve unique yogurt flavor, improve efficacy, and stabilize ACE inhibitory activity

Pending Publication Date: 2022-07-01
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

WHH2580 is a Lactobacillus helveticus independently developed by the applicant, Hangzhou Wahaha Group Co., Ltd. It has been confirmed through research that WHH2580 has the effect of improving immunity, but there is no research on this bacteria in maintaining healthy blood pressure levels in the body.

Method used

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  • Application of lactobacillus helveticus in preparation of antihypertensive fermented product
  • Application of lactobacillus helveticus in preparation of antihypertensive fermented product
  • Application of lactobacillus helveticus in preparation of antihypertensive fermented product

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0046] A preparation method of sugar-free yogurt, comprising the following steps:

[0047] 1) Homogenization and sterilization: Preheat, homogenize, sterilize and cool the milk to obtain a sterilized cooling liquid. The milk is raw milk or obtained by milk dissolving, shearing and hydration.

[0048] 2) inoculation fermentation: adding Lactobacillus helveticus WHH2580 bacteria powder to the obtained sterilization cooling feed liquid in step 1), and fermenting to obtain yoghurt base material. Inoculum size 5×10 5 CFU / mL-2×10 6 CFU / mL, the fermentation temperature is 34-45℃, the fermentation time is 4-16h; the number of viable bacteria in the yogurt base material is required to be ≥1×10 9 CFU / mL.

[0049] 3) Preparation of glue solution: preheat with water, add stabilizer into water, shear or stir, and cool to obtain glue solution.

[0050] 4) Secondary ingredients: cooling the yogurt base material described in step 2), followed by stirring to break the demulsification; add...

Embodiment 1

[0053] Example 1: Determination of ACE inhibitory activity of WHH2580 fermented milk

[0054] 1.1 Determination method of ACE inhibitory activity

[0055] The in vitro screening method of ACE inhibitory peptide is that under certain conditions, the simulated substrate of ACE and angiotensin I (ANGI) acts to produce a substance with specific absorption. The magnitude of ACE inhibitory activity. The key to the determination of ACE inhibitory peptide activity is the determination of ACE activity, that is, the magnitude of ACE inhibitory activity reflects the activity or content of ACE inhibitory peptide. The present invention utilizes hippuric acid and dipeptide (His.Leu, HL) generated by ACE enzymatic hydrolysis of the substrate hippuric acid histidyl leucine (N-Hip-His.Leu, HHL) to quantify, and most of them are The production of hippuric acid was quantified.

[0056] 1.1.1 Reagent preparation

[0057] 0.1mol / L boric acid-borax buffer solution, 0.1U / mL ACE solution and 5mmo...

Embodiment 2

[0069] Example 2: Fermentation and acid production of strain WHH2580 under different initial inoculations

[0070] In the milk powder base, the initial inoculum size was 2.5 × 10 5 CFU / mL, 5×10 5 CFU / mL, 1×10 6 CFU / mL, 2.5×10 6 CFU / mL, 5×10 6 CFU / mL, fermented at 42°C, follow the fermentation curve, see figure 2 . The initial inoculation amount was 1 × 10 6 CFU / mL, 2.5×10 6 CFU / mL, 5×10 6 CFU / mL, the fermentation speed is fast, the milk can be curdled in 4 hours, and the post-acidification is relatively stable. After 10h of fermentation, the acid production rate tended to be the same. Fermented milk has a rich aroma and a thick texture without whey. After demulsification, the structure is fine. Excellent fermentation performance.

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Abstract

The invention relates to the field of microbial fermentation, and discloses application of lactobacillus helveticus in preparation of a blood pressure lowering fermentation product. The invention finds that the milk is lactobacillus WHH2580 which has excellent inhibitory activity on angiotensin converting enzyme (ACE) after fermentation, and is particularly characterized in that the fermented milk obtained under the condition of lower initial inoculum size has very high ACE inhibitory activity (94-99%), and further finds that the lactobacillus WHH2580 has excellent inhibitory activity on the ACE after fermentation, and the lactobacillus WHH2580 has excellent inhibitory activity on the ACE after being fermented under the condition of lower initial inoculum size. The ACE inhibitory activity of the strain is very stable, and the ACE inhibitory activity of a fermented milk product prepared by fermentation of the strain is still kept at a relatively high level (86.5-99%) after being treated by different digestive enzymes and different pH conditions. And the product still has very high angiotensin converting enzyme (ACE) inhibitory activity (90-99%) within a long shelf life at normal temperature.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to the application of Lactobacillus helveticus in preparing blood pressure-lowering fermented products. Background technique [0002] Prehypertension (also known as high normotensive blood pressure) refers to blood pressure in the range of 120 to 139 / 80 to 89 mmHg. blood pressure, JNC) seventh report (JNC7) was first presented in May 2003. People in this period have an increased chance of developing hypertension, which is the most important independent risk factor for cardiovascular and cerebrovascular diseases. Studies have found that vascular damage has begun to occur in people with high blood pressure before they have developed to the stage of hypertension, which is manifested as a decrease in vascular compliance and an increase in stiffness. [0003] One mechanism for regulating blood pressure is the renin-angiotensin system, a cascade of reactions that lead to the format...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23C9/13
CPCA23L33/135A23C9/13A23C9/1307A23V2002/00A23V2400/147A23V2200/326
Inventor 陈丽娥赵越陈彩玲陈苏吴琴李瑞李言郡刘冠辰余腾斐
Owner HANGZHOU WAHAHA TECH
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