A tartary buckwheat complex with auxiliary blood sugar lowering effect and its preparation method and application

Abstract

The invention discloses a tartary buckwheat complex with blood sugar lowering efficacy, as well as a preparation method and application thereof. Tartary buckwheat is used as a main raw material and subjected to water extraction. An amino acid surfactant is added during the water extraction process, which can effectively improve the permeability of the cell wall, effectively dissolve flavonoids, polyphenols and proteins in the cells, and improve the extraction rate of active ingredients in the tartary buckwheat. Then, a complex of Weizmannella coagulans and Aspergillus niger is used to ferment the extract, thereby increasing the content of active ingredients in the extract and further improving the blood sugar lowering effect. Then, tartary buckwheat residue is treated by combined shear homogenization and enzymatic hydrolysis, and further treated by carboxymethyl cellulose, thereby increasing the viscosity of the dietary fiber component, facilitating the restraint of the diffusion movement of glucose and amylase, and further improving the auxiliary blood sugar lowering efficacy of the tartary buckwheat residue.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a tartary buckwheat complex with auxiliary blood sugar lowering efficacy, and a preparation method and application thereof. Background Art

[0002] Diabetes is a common metabolic disease primarily caused by insulin deficiency or inadequate insulin action and characterized by hyperglycemia. Long-term hyperglycemia can lead to chronic damage to multiple tissues, particularly vital organs such as the eyes, kidneys, heart, blood vessels, and nerves. These damages can lead to serious complications, including retinopathy, diabetic nephropathy, cardiovascular disease, and peripheral neuropathy. These complications not only severely impact patients' quality of life but can also cause disability or even death.

[0003] Controlling the hydrolysis of polysaccharides in the daily diet is crucial for the treatment of diabetes. Polysaccharides are hydrolyzed into monosaccharides during digestion, and the absorption of monosaccharides rapidly elevates blood sugar levels, leading to blood sugar fluctuations. α-glucosidase is an enzyme present on the membranes of small intestinal epithelial cells. Its primary function is to catalyze the hydrolysis of polysaccharides. Therefore, inhibiting α-glucosidase activity can effectively slow the decomposition of polysaccharides, thereby reducing the rise in postprandial blood sugar levels.

[0004] Currently, some synthetic α-glucosidase inhibitors, such as acarbose and miglitol, are widely used in the clinical treatment of diabetes. These drugs can effectively lower postprandial blood glucose levels by inhibiting the activity of α-glucosidase. However, despite their excellent performance in controlling blood glucose, these synthetic drugs are also accompanied by some side effects. For example, common side effects of acarbose include digestive discomfort, intestinal flatulence, diarrhea, etc. Some patients may experience hepatotoxic reactions, and regular liver function monitoring is required.

[0005] Therefore, more and more researchers are beginning to pay attention to the potential of natural products in controlling blood sugar. Many foods, fruits and plants contain natural α-glucosidase inhibitors. These natural ingredients usually have fewer side effects and can be easily consumed through daily diet.

[0006] Chinese patent document CN109078132A discloses a composition with the function of lowering blood sugar or assisting in lowering blood sugar. The composition is prepared from the following raw materials in the following weight ratio: 0.5-1.5 parts of polygonatum, 1-2 parts of corn silk, 0.5-1.5 parts of momordica grosvenori, and 0.1-0.5 parts of liquorice. The medicinal materials used in the invention are all listed in the national catalog of dual-purpose medicine and food, and are pure natural products. Their resources are relatively abundant, the finished product has little medicinal taste, and is relatively cheap. It can regulate the body's metabolic function as a whole, has a stable blood sugar-lowering effect, and is highly safe. In particular, it has unique advantages in improving insulin resistance and diabetic complications. However, the blood sugar-lowering time of the composition is long and the blood sugar-lowering rate is not high, and its blood sugar-lowering effect needs to be further improved. Summary of the Invention

[0007] In view of the shortcomings of the prior art, the present invention aims to provide a tartary buckwheat complex with auxiliary blood sugar lowering efficacy, and a preparation method and application thereof.

[0008] In order to achieve the above object, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect, comprising the following steps:

[0010] S1, grinding and sieving tartary buckwheat to obtain tartary buckwheat flour, then dispersing the tartary buckwheat flour into deionized water, and then adding an amino acid surfactant, heating and stirring to extract, and after the extraction is completed, filtering to obtain an extract and tartary buckwheat residue;

[0011] S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, fermenting and culturing, sterilizing after the fermentation is completed, collecting the fermentation broth, ultrafiltration, collecting the filtrate, and freeze-drying the filtrate to obtain a fermentation component;

[0012] S3, adding tartary buckwheat residue to deionized water, mixing uniformly, and homogenizing using a high shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavor protease, and performing enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at high temperature, and then the carboxymethyl cellulose solution is added, stirring and mixing uniformly, and freeze-drying to obtain a dietary fiber component;

[0013] S4. Evenly mix the fermentation component, the dietary fiber component and the xylitol to obtain the tartary buckwheat complex.

[0014] Preferably, in step S1, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.5.

[0015] Preferably, in step S1, the temperature of the heating and stirring extraction is 80-90°C, the time is 2-4 hours, and the stirring speed is 300-500 r / min.

[0016] Preferably, in step S2, based on the volume of the sterilized coconut water, the amount of the extract added is 20-30%, the inoculum amount of Weizmannella coagulans is 1-2%, and the inoculum amount of Aspergillus niger is 1-2%.

[0017] Preferably, in step S2, during the fermentation culture process, the fermentation temperature is 32-36°C, the fermentation time is 48-72h, and the stirring speed is 100-200r / min.

[0018] Preferably, in step S3, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150, and the mass fraction of the carboxymethyl cellulose solution is 1-3%.

[0019] Preferably, in step S3, the temperature of the enzymatic hydrolysis reaction is 50-60° C., and the time of the enzymatic hydrolysis reaction is 1-2 h.

[0020] Preferably, in step S4, the mass ratio of the fermentation component, the dietary fiber component and xylitol is 10-20:30-50:4-6.

[0021] In a second aspect, the present invention provides a tartary buckwheat complex prepared by the above preparation method.

[0022] In a third aspect, the present invention further provides use of the tartary buckwheat complex in preparing a food that assists in lowering blood sugar.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The tartary buckwheat complex provided by the present invention uses tartary buckwheat as the main raw material, and is subjected to water extraction. During the water extraction process, an amino acid surfactant is added, which can effectively improve the permeability of the cell wall, effectively dissolve the flavonoids, polyphenols and proteins in the cells, and improve the extraction rate of the active ingredients in the tartary buckwheat.

[0025] (2) The present invention uses a combination of Weizmannella coagulans and Aspergillus niger to ferment the extract. Weizmannella coagulans and Aspergillus niger have different enzyme systems, which can effectively decompose the complex polysaccharides and proteins in the buckwheat extract; Weizmannella coagulans can produce alcohol dehydrogenase, amylase and protease, etc., to promote the fermentation of carbohydrates and the degradation of proteins, while Aspergillus niger can produce cellulase and pectinase, which can further decompose pectin. Through the synergistic effect of Weizmannella coagulans and Aspergillus niger, not only can the large molecular proteins in the extract be degraded into oligopeptide small molecular substances, but the bound polyphenols in the extract can also release small molecular polyphenols, which are more easily absorbed by the intestine and help release more amino acids and other active ingredients, providing a basis for the hypoglycemic potential of the fermentation product. In addition, a large amount of extracellular polysaccharides can be produced during the fermentation process. Extracellular polysaccharides can interact with α-glucosidase through electrostatic attraction or hydrogen bonds, thereby changing the structure of α-glucosidase, resulting in a decrease in its activity, thereby achieving the effect of assisting in lowering blood sugar; the fermentation products and other nutrients in the extract work together to play a role in lowering blood sugar.

[0026] (3) The buckwheat residue after water extraction is insoluble dietary fiber. The present invention adopts shear homogenization and enzymatic hydrolysis to treat the buckwheat residue, so that the soluble dietary fiber in the buckwheat residue is released, and the content of water-soluble dietary fiber is significantly increased; at the same time, the dietary fiber tissue in the buckwheat residue becomes loose, and the specific surface area increases, which is conducive to the combination of dietary fiber with glucose, amylase, etc., thereby improving the hypoglycemic effect of the buckwheat residue; then it is treated with carboxymethyl cellulose to increase the viscosity of the dietary fiber component, which is conducive to restraining the diffusion movement of glucose and amylase, and further improving the auxiliary hypoglycemic effect of the buckwheat residue.

[0027] (4) Xylitol is a common prebiotic and is mainly used as a low-calorie sweetener in the present invention to improve the taste. It can also promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli, help maintain the balance of intestinal flora, and enhance intestinal health. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a comparison chart of the inhibitory effects of each group of complexes on α-amylase activity;

[0029] Figure 2 This is a comparison chart of the inhibitory effects of each group of complexes on α-glucosidase activity;

[0030] Figure 3 This is a comparison chart of the hypoglycemic effects of each group of complexes on hyperglycemic rats. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below through specific preferred embodiments, but the present invention is not limited to the following embodiments.

[0032] It should be noted that, unless otherwise specified, all chemical reagents involved in the present invention were purchased through commercial channels.

[0033] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0034] S1. Preparation of tartary buckwheat extract and tartary buckwheat residue

[0035] The tartary buckwheat is crushed and sieved to obtain tartary buckwheat flour, which is then dispersed in deionized water, and then an amino acid surfactant is added, followed by heating and stirring for extraction. After the extraction is completed, the extraction is filtered to obtain an extract and tartary buckwheat residue.

[0036] In this step, the tartary buckwheat is first crushed and passed through a 200-mesh sieve for processing.

[0037] In this step, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.5. In some embodiments of the present invention, for example, 10:100:0.2, 10:100:0.3, 10:100:0.5, 15:100:0.2, 15:100:0.5, 15:120:0.2, 15:150:0.5, 20:100:0.2, 20:120:0.4, and 20:150:0.5 can be selected, but the values ​​are not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0038] Wherein, the amino acid surfactant is selected from glycine or glutamic acid.

[0039] In this step, the temperature for heating, stirring and extracting is 80-90°C, for example, 80°C, 82°C, 84°C, 85°C, 86°C, 87°C, 88°C, and 90°C can be selected; the time is 2-4h, for example, 2h, 2.5h, 3h, 3.5h, and 4h can be selected; the stirring speed is 300-500r / min, for example, 300r / min, 350r / min, 400r / min, 450r / min, and 500r / min can be selected, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0040] The invention uses tartary buckwheat as the main raw material, performs water extraction on it, and adds amino acid surfactant during the water extraction process, which can effectively improve the permeability of cell walls, effectively dissolve flavonoids, polyphenols and proteins in the cells, and improve the extraction rate of active ingredients in the tartary buckwheat.

[0041] S2. Preparation of fermentation components

[0042] The extract is added to sterilized coconut water, and then inoculated with Weizmannella coagulans and Aspergillus niger for fermentation. After the fermentation is completed, the extract is sterilized, the fermentation liquid is collected, ultrafiltered, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component.

[0043] In this step, coconut water is used as the fermentation matrix. Coconut water contains a large amount of nutrients, which reduces the utilization of effective substances in the extract by Weizmannella coagulans and Aspergillus niger, thereby allowing the fermentation liquid to contain more blood sugar-lowering active ingredients.

[0044] In this step, the amount of the extract added is 20-30% (v / v) based on the volume of the sterilized coconut water, for example, 20%, 25%, 28%, or 30% can be selected; the inoculum amount of Weizmannella coagulans is 1-2% (v / v), for example, 1%, 1.2%, 1.5%, 1.8%, or 2% can be selected; and the inoculum amount of Aspergillus niger is 1-2% (v / v), for example, 1%, 1.2%, 1.5%, 1.8%, or 2% can be selected; however, the values ​​listed are not limited thereto, and other values ​​within the numerical range not listed are equally applicable.

[0045] In this step, during the fermentation culture process, the fermentation temperature is 32-36°C, for example, 32°C, 33°C, 34°C, 35°C, and 36°C can be selected; the fermentation time is 48-72h, for example, 48h, 54h, 60h, 66h, and 72h can be selected; the stirring speed is 100-200r / min, for example, 100r / min, 120r / min, 150r / min, 180r / min, and 200r / min can be selected; but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0046] The present invention adopts a combination of Weizmannella coagulans and Aspergillus niger to ferment the extract. The Weizmannella coagulans and Aspergillus niger respectively have different enzyme systems, which can effectively decompose complex polysaccharides and proteins in the tartary buckwheat extract; the Weizmannella coagulans can produce alcohol dehydrogenase, amylase and protease, etc., to promote the fermentation of carbohydrates and the degradation of protein, while the Aspergillus niger can produce cellulase and pectinase, which can further decompose pectin. Through the synergistic effect of Weizmannella coagulans and Aspergillus niger, not only can the macromolecular proteins in the extract be degraded into oligopeptide small molecular substances, but the bound polyphenols in the extract can also release small molecular polyphenols, which are more easily absorbed by the intestine and help release more amino acids and other active ingredients, providing a basis for the hypoglycemic potential of the fermentation product.

[0047] In addition, a large amount of extracellular polysaccharides can be produced during the fermentation process. Extracellular polysaccharides can interact with α-glucosidase through electrostatic attraction or hydrogen bonds, thereby changing the structure of α-glucosidase, resulting in a decrease in its activity, thereby achieving the effect of assisting in lowering blood sugar; the fermentation products and other nutrients in the extract work together to play a role in lowering blood sugar.

[0048] S3. Preparation of dietary fiber components

[0049] The tartary buckwheat residue is added to deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution is then adjusted to 8-10, and alkaline protease and flavor protease are added to carry out enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at high temperature, and then carboxymethyl cellulose solution is added, stirred and mixed evenly, and freeze-dried to obtain the dietary fiber component.

[0050] In this step, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150.

[0051] Wherein, the mass fraction of the carboxymethyl cellulose solution is 1-3%.

[0052] In this step, the temperature of the enzymatic hydrolysis reaction is 50-60°C, for example, 50°C, 52°C, 55°C, 58°C, and 60°C can be selected; the time of the enzymatic hydrolysis reaction is 1-2h, for example, 1h, 1.5h, and 2h can be selected; but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0053] In the present invention, the tartary buckwheat residue after water extraction is insoluble dietary fiber. The present invention adopts shear homogenization and enzymatic hydrolysis to jointly treat the tartary buckwheat residue, so that the soluble dietary fiber in the tartary buckwheat residue is released, and the content of water-soluble dietary fiber is significantly increased; at the same time, the dietary fiber tissue in the tartary buckwheat residue becomes loose, and the specific surface area is increased, which is conducive to the combination of dietary fiber with glucose, amylase, etc., thereby improving the blood sugar lowering effect of the tartary buckwheat residue; then, the tartary buckwheat residue is treated with carboxymethyl cellulose to increase the viscosity of the dietary fiber component, which is conducive to restraining the diffusion movement of glucose and amylase, and further improving the auxiliary blood sugar lowering effect of the tartary buckwheat residue.

[0054] S4. Preparation of Tartary Buckwheat Complex

[0055] The fermentation component, the dietary fiber component and the xylitol are evenly mixed to obtain the tartary buckwheat complex.

[0056] In this step, the mass ratio of the fermentation component, the dietary fiber component and xylitol is 10-20:30-50:4-6. In some embodiments of the present invention, for example, 10:30:4, 10:30:6, 15:30:4, 15:30:5, 15:50:6, 20:40:4, and 20:50:6 can be selected, but the ratio is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0057] In the present invention, xylitol is mainly used as a low-calorie sweetener to improve the taste. It can also promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli, help maintain the balance of intestinal flora, and enhance intestinal health.

[0058] The present invention is further described below by means of specific examples. The tartary buckwheat used in the present invention was purchased from Bozhou Ruidan Chinese Medicinal Materials Planting Co., Ltd., and Weizmannella coagulans was purchased from Jiangsu Caiwei Biotechnology Co., Ltd., with a viable cell count of 6.0×10 10 cfu / mL, Aspergillus niger was purchased from Shanghai Beino Biotechnology Co., Ltd., with a viable count of 3.5×10 8 cfu / mL, alkaline protease and flavor protease were purchased from Jiangsu Jiujia Biotechnology Co., Ltd.

[0059] Example 1

[0060] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0061] S1. Grind 10 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 100 g of deionized water, then add 0.2 g of glycine, and extract at a stirring speed of 300 r / min and 80° C. for 4 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0062] S2, the extract is added to sterilized coconut water, then inoculated with Weizmannella coagulans and Aspergillus niger, based on the volume of sterilized coconut water, the amount of the extract added is 20%, the inoculum size of Weizmannella coagulans is 1%, and the inoculum size of Aspergillus niger is 1%, and the fermentation culture is carried out for 72h under the conditions of stirring speed 100r / min and 32°C. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, and the filtrate is collected. The filtrate is freeze-dried to obtain a fermentation component;

[0063] S3, 20g of tartary buckwheat residue was added to 300g of deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution was then adjusted to 8, 0.5g of alkaline protease and 0.5g of flavor protease were added, and enzymatic hydrolysis was carried out at a temperature of 50°C for 2h. After the enzymatic hydrolysis was completed, the enzyme was inactivated at high temperature, and 100g of 2wt% carboxymethyl cellulose solution was added. The mixture was stirred and mixed evenly, and the dietary fiber component was obtained by freeze-drying.

[0064] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component, and 4 g of xylitol to obtain a tartary buckwheat complex.

[0065] Example 2

[0066] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0067] S1. Grind 20 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 150 g of deionized water, then add 0.5 g of glycine, and extract at a stirring speed of 300 r / min and 85° C. for 3 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0068] S2, the extract is added to sterilized coconut water, then coagulant Weizmannella and Aspergillus niger are inoculated, based on the volume of sterilized coconut water, the added amount of the extract is 25%, the inoculum size of coagulant Weizmannella is 2%, and the inoculum size of Aspergillus niger is 2%, and the fermentation culture is carried out under the conditions of stirring speed 100r / min and 32°C for 60h. After the fermentation culture is completed, sterilization is carried out, and the fermentation liquid is collected, ultrafiltration is performed, and the filtrate is collected. The filtrate is freeze-dried to obtain a fermentation component;

[0069] S3, 40g of tartary buckwheat residue was added to 500g of deionized water, mixed evenly, and homogenized using a high shear homogenizer, and then the pH of the solution was adjusted to 8, 1g of alkaline protease and 1g of flavor protease were added, and enzymatic hydrolysis was carried out at a temperature of 60°C for 1h. After the enzymatic hydrolysis was completed, the enzyme was inactivated at high temperature, and 100g of 1wt% carboxymethyl cellulose solution was added, stirred and mixed evenly, and freeze-dried to obtain a dietary fiber component;

[0070] S4. Evenly mix 20 g of the fermentation component, 40 g of the dietary fiber component, and 5 g of xylitol to obtain a tartary buckwheat complex.

[0071] Example 3

[0072] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0073] S1. Grind 15 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 150 g of deionized water, then add 0.4 g of glycine, and extract at a stirring speed of 500 r / min and 90° C. for 2 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0074] S2, the extract is added to sterilized coconut water, then coagulant Weizmannella and Aspergillus niger are inoculated, based on the volume of sterilized coconut water, the added amount of the extract is 30%, the inoculum size of coagulant Weizmannella is 2%, and the inoculum size of Aspergillus niger is 2%, and the fermentation culture is carried out under the conditions of stirring speed 200r / min and 36°C for 48h. After the fermentation culture is completed, sterilization is carried out, and the fermentation liquid is collected, ultrafiltration is performed, and the filtrate is collected. The filtrate is freeze-dried to obtain a fermentation component;

[0075] S3, 25g of tartary buckwheat residue was added to 400g of deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution was then adjusted to 10, 0.8g of alkaline protease and 0.8g of flavor protease were added, and enzymatic hydrolysis was carried out at a temperature of 55°C for 1.5h. After the enzymatic hydrolysis was completed, the enzyme was inactivated at high temperature, and 100g of 3wt% carboxymethyl cellulose solution was added. The mixture was stirred and mixed evenly, and the dietary fiber component was obtained by freeze-drying.

[0076] S4. Evenly mix 15 g of the fermentation component, 50 g of the dietary fiber component, and 6 g of xylitol to obtain a tartary buckwheat complex.

[0077] Comparative Example 1

[0078] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0079] S1. Grind 10 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 100 g of deionized water, then add 0.2 g of glycine, and extract at a stirring speed of 300 r / min and 80° C. for 4 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0080] S2, freeze-drying the extract to obtain a tartary buckwheat extract;

[0081] S3, 20g of tartary buckwheat residue was added to 300g of deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution was then adjusted to 8, 0.5g of alkaline protease and 0.5g of flavor protease were added, and enzymatic hydrolysis was carried out at a temperature of 50°C for 2h. After the enzymatic hydrolysis was completed, the enzyme was inactivated at high temperature, and 100g of 2wt% carboxymethyl cellulose solution was added. The mixture was stirred and mixed evenly, and the dietary fiber component was obtained by freeze-drying.

[0082] S4. Evenly mix 10 g of tartary buckwheat extract, 30 g of dietary fiber component and 4 g of xylitol to obtain a tartary buckwheat complex.

[0083] Compared with Example 1, in Comparative Example 1, the extract was not subjected to fermentation treatment.

[0084] Comparative Example 2

[0085] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0086] S1. Grind 10 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 100 g of deionized water, then add 0.2 g of glycine, and extract at a stirring speed of 300 r / min and 80° C. for 4 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0087] S2, the extract was added to sterilized coconut water, and then inoculated with Weizmannella coagulans, the extract was added in an amount of 20% by volume of the sterilized coconut water, and the inoculum size of Weizmannella coagulans was 2%, and the mixture was fermented and cultured at a stirring speed of 100 r / min and 32° C. for 72 h. After the fermentation and culture was completed, the mixture was sterilized, the fermentation broth was collected, ultrafiltration was performed, the filtrate was collected, and the filtrate was freeze-dried to obtain a fermentation component;

[0088] S3, 20g of tartary buckwheat residue was added to 300g of deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution was then adjusted to 8, 0.5g of alkaline protease and 0.5g of flavor protease were added, and enzymatic hydrolysis was carried out at a temperature of 50°C for 2h. After the enzymatic hydrolysis was completed, the enzyme was inactivated at high temperature, and 100g of 2wt% carboxymethyl cellulose solution was added. The mixture was stirred and mixed evenly, and the dietary fiber component was obtained by freeze-drying.

[0089] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component, and 4 g of xylitol to obtain a tartary buckwheat complex.

[0090] Compared with Example 1, in Comparative Example 2, only Weizmannella coagulans was used to ferment the extract.

[0091] Comparative Example 3

[0092] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0093] S1. Grind 10 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 100 g of deionized water, then add 0.2 g of glycine, and extract at a stirring speed of 300 r / min and 80° C. for 4 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0094] S2, the extract is added to sterilized coconut water, then aspergillus niger is inoculated, with the sterilized coconut water volume, the addition of the extract is 20%, and the inoculum size of aspergillus niger is 2%, and the stirring speed is 100r / min, 32 ℃ condition and fermentation culture 72h, after fermentation culture ends, sterilization, collect fermentation liquid, ultrafiltration, collect filtrate, and the filtrate is freeze-dried to obtain fermentation component;

[0095] S3, 20g of tartary buckwheat residue was added to 300g of deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution was then adjusted to 8, 0.5g of alkaline protease and 0.5g of flavor protease were added, and enzymatic hydrolysis was carried out at a temperature of 50°C for 2h. After the enzymatic hydrolysis was completed, the enzyme was inactivated at high temperature, and 100g of 2wt% carboxymethyl cellulose solution was added. The mixture was stirred and mixed evenly, and the dietary fiber component was obtained by freeze-drying.

[0096] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component, and 4 g of xylitol to obtain a tartary buckwheat complex.

[0097] Compared with Example 1, in Comparative Example 3, only Aspergillus niger was used to ferment the extract.

[0098] Comparative Example 4

[0099] A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect comprises the following steps:

[0100] S1. Grind 10 g of tartary buckwheat and pass it through a 200-mesh sieve to obtain tartary buckwheat flour. Disperse the tartary buckwheat flour into 100 g of deionized water, then add 0.2 g of glycine, and extract at a stirring speed of 300 r / min and 80° C. for 4 h. After the extraction, filter to obtain an extract and tartary buckwheat residue;

[0101] S2, the extract is added to sterilized coconut water, then inoculated with Weizmannella coagulans and Aspergillus niger, based on the volume of sterilized coconut water, the amount of the extract added is 20%, the inoculum size of Weizmannella coagulans is 1%, and the inoculum size of Aspergillus niger is 1%, and the fermentation culture is carried out for 72h under the conditions of stirring speed 100r / min and 32°C. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, and the filtrate is collected. The filtrate is freeze-dried to obtain a fermentation component;

[0102] S3, adding 20g of tartary buckwheat residue to 300g of deionized water, mixing well, and homogenizing using a high shear homogenizer, then adjusting the pH of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavor protease, and performing enzymatic hydrolysis at a temperature of 50°C for 2h. After the enzymatic hydrolysis is completed, the enzyme is inactivated at high temperature, and the dietary fiber component is obtained by freeze-drying;

[0103] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component, and 4 g of xylitol to obtain a tartary buckwheat complex.

[0104] Compared with Example 1, in Comparative Example 4, the tartary buckwheat residue was not treated with carboxymethyl cellulose.

[0105] Functional testing of the tartary buckwheat complexes prepared in Examples 1-3 and Comparative Examples 1-4 was performed, and the specific steps were as follows:

[0106] 1.α-amylase activity inhibition test

[0107] The tartary buckwheat complex prepared in Examples 1-3 and Comparative Examples 1-4 was prepared into a sample diluent with a mass concentration of 1.0 mg / mL using 0.1 mol / L PBS buffer solution, and 30 μL was taken; then the same volume of 1 U / mL α-amylase solution was weighed and placed in an ELISA plate, reacted at 37°C for 10 min, and then the same volume of 1% starch solution was added and mixed. After incubation at 37°C for 15 min, 50 μL of DNS solution was quickly added to terminate the reaction, and the reaction was continued in a boiling water bath for 5 min. After color development, the reaction was continued in an ice water bath for 15 min. Acarbose was used as a positive control, and the absorbance of the solution at a wavelength of 540 nm was measured, and the inhibition rate of each composition on α-amylase was calculated. The test results are as follows: Figure 1 shown.

[0108] 2.α-glucosidase activity inhibition experiment

[0109] Take the buckwheat complexes of Examples 1-3 and Comparative Examples 1-4, prepare a sample diluent with a mass concentration of 1.0 mg / mL with 0.1 mol / L PBS buffer solution, and take 40 μL; then weigh the same volume of 1 U / mL α-glucosidase solution and place it in an ELISA plate, and react at 37 ° C for 10 min; then add the same volume of 5 mmol / L PNPG solution and mix well. After incubating in a water bath at 37 ° C for 5 min, add 100 mL of Na2CO3 solution (0.1 mol / L) and shake for 1 min to terminate the reaction. Acarbose is used as a positive control, and the absorbance of the solution at a wavelength of 405 nm is measured, and the inhibition rate of each group of compositions on α-glucosidase is calculated. The test results are as follows: Figure 2 .

[0110] from Figure 1 and Figure 2 It can be seen that the tartary buckwheat complex prepared by the present invention has a good inhibitory effect on α-amylase and α-glucosidase, which can slow down the digestion process of carbohydrates and further slow down the increase in blood sugar concentration after a meal, thereby helping to maintain a healthy blood sugar level.

[0111] The tartary buckwheat complex prepared in Example 1 and Comparative Examples 1-4 was subjected to a hyperglycemic model hypoglycemic experiment, and the specific steps were as follows:

[0112] Hyperglycemia modeling method: SPF-grade C57BL / 6J adult male mice (26±2) g were selected and adapted for 3-5 days. The breeding environment was as follows: temperature 24℃-26℃, relative humidity 40%-60%, light and dark alternation every 12 hours, and free access to food and water during the breeding period. Fifteen animals were randomly selected and fasted for 3-5 hours, and fasting blood glucose was measured as the basal blood glucose value of the animals in this batch. Subsequently, the animals were fasted for 24 hours (with free drinking water) and injected with alloxan (freshly prepared before use) to establish the model. Mice were given 50 mg / kg BW.iv. After 7 days, the animals were fasted for 3 hours and blood glucose was measured. Blood glucose values ​​of 10-25 mmol / L were considered to be successful animals in the hyperglycemia model.

[0113] Hyperglycemic Model Animal Hypoglycemic Experiment: Based on the blood glucose results after modeling, the successfully modeled mice were divided into Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 groups, with 10 mice in each group. The blank group was fed a maintenance diet ad libitum, while the model group, Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 groups were fed a high-calorie diet (10% lard, 15% sucrose, 15% egg yolk powder, 5% casein, 1.2% cholesterol, 0.2% sodium cholate, 0.6% calcium bicarbonate, 0.4% stone powder, and 52.6% mouse maintenance diet) ad libitum. The high-calorie diet contains more calories than the maintenance diet. The Example 1 group was orally gavaged with the tartary buckwheat complex prepared in Example 1 (1 g / kg·BW) every day, and the Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 groups were orally gavaged with the tartary buckwheat complex prepared in Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 (1 g / kg·BW) every day. The model control group and the blank group were given an equal amount of normal saline (1 g / kg·BW). After 30 consecutive days, the fasting blood glucose levels were measured (fasting was the same as before the experiment). The test results are as follows: Figure 3 As shown in the table, “##” indicates P < 0.01 compared with the blank group; “*” indicates P < 0.05 and “**” indicates P < 0.01 compared with the model control group.

[0114] from Figure 3As can be seen from the data, after 30 days of the experiment, the terminal fasting blood glucose value of the hyperglycemic mice in the Example 1 group was significantly lower than that in the model control group (p<0.01), indicating that the tartary buckwheat complex prepared by the present invention has an inhibitory effect on hyperglycemia caused by alloxan and can effectively lower the blood glucose of hyperglycemic mice.

[0115] Finally, it should be noted that the above embodiments do not limit the present invention in any form. Those skilled in the art will appreciate that modifications and improvements can be made based on the present invention. Therefore, any modifications or improvements made without departing from the spirit of the present invention are intended to fall within the scope of protection claimed in the present invention.

Claims

1. A method for preparing a tartary buckwheat complex having an auxiliary blood sugar lowering effect, characterized in that: The steps include: S1, grinding and sieving tartary buckwheat to obtain tartary buckwheat flour, then dispersing the tartary buckwheat flour into deionized water, and then adding an amino acid surfactant, heating and stirring to extract, and after the extraction is completed, filtering to obtain an extract and tartary buckwheat residue; S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, fermenting and culturing, sterilizing after the fermentation is completed, collecting the fermentation broth, ultrafiltration, collecting the filtrate, and freeze-drying the filtrate to obtain a fermentation component; S3, adding tartary buckwheat residue to deionized water, mixing uniformly, and homogenizing using a high shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavor protease, and performing enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at high temperature, and then the carboxymethyl cellulose solution is added, stirring and mixing uniformly, and freeze-drying to obtain a dietary fiber component; S4, uniformly mixing the fermentation component, the dietary fiber component, and xylitol to obtain a tartary buckwheat complex; The mass ratio of the fermentation component, the dietary fiber component and the xylitol is 10-20:30-50:4-6.

2. The preparation method according to claim 1, characterized in that In step S1, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.

5.

3. The preparation method according to claim 1, characterized in that In step S1, the temperature of the heating and stirring extraction is 80-90°C, the time is 2-4 hours, and the stirring speed is 300-500 r / min.

4. The preparation method according to claim 1, characterized in that In step S2, based on the volume of the sterilized coconut water, the amount of the extract added is 20-30%, the inoculum amount of Weizmannella coagulans is 1-2%, and the inoculum amount of Aspergillus niger is 1-2%.

5. The preparation method according to claim 1, characterized in that In step S2, during the fermentation culture process, the fermentation temperature is 32-36°C, the fermentation time is 48-72 hours, and the stirring speed is 100-200 r / min.

6. The preparation method according to claim 1, characterized in that In step S3, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150, and the mass fraction of the carboxymethyl cellulose solution is 1-3%.

7. The preparation method according to claim 1, characterized in that In step S3, the temperature of the enzymatic hydrolysis reaction is 50-60° C., and the time of the enzymatic hydrolysis reaction is 1-2 h.

8. The tartary buckwheat complex prepared by the preparation method according to any one of claims 1 to 7.

9. Use of the tartary buckwheat complex according to claim 8 in preparing a food for assisting in lowering blood sugar.

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