Aronia melanocarpa fruit fermentation liquor with anti-saccharification and anti-oxidation effects as well as preparation method and product of aronia melanocarpa fruit fermentation liquor
By using raw materials such as black fruit gland ribs and enzymatic fermentation technology, a fermentation broth with antioxidant and anti-saccharification effects was prepared, which solved the problem of accumulation of free radicals and intensified saccharification reactions during aging, and achieved the effect of delaying aging.
Patent Information
- Application Number
- CN202411935215.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-26
- Publication Date
- 2025-03-07
AI Technical Summary
The prior art is difficult to effectively solve the problems of oxidative damage caused by free radical accumulation during aging and intensifying saccharification reactions, which affects the normal physiological function of the body.
By using raw materials such as black fruit ribs Rowan fruit concentrate, cranberry concentrate, glutinous rice, golden pineapple and tangerine red, combined with enzymatic lysis and fermentation technology, a fermentation broth with antioxidant and anti-saccharification effects was prepared.
This fermentation broth significantly improves the level of the antioxidant defense system in the body, can effectively eliminate free radicals, inhibit saccharification reaction, and thus delay the aging process.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of traditional Chinese medicine fermentation, and particularly relates to a fermented aronia oleracea fruit liquid with anti-glycation and anti-oxidation effects, a preparation method and a product thereof. Background Art
[0002] Aging is a systemic, gradual degenerative change in morphology, structure, and physiological function that occurs as an organism ages. The degeneration of organ function caused by aging is the main risk factor for various age-related diseases. The "free radical theory of aging" proposed by Harman in 1956 is widely accepted. The theory holds that the continuous accumulation of free radicals in the body will cause serious oxidative damage to cell components such as DNA, proteins, and lipids, ultimately leading to the gradual aging of the organism.
[0003] Under normal physiological conditions, there is a steady-state balance between the generation and quenching of free radicals in cells, which is conducive to maintaining the normal physiological functions of the body. However, when this balance is disrupted by excessive free radicals, oxidative stress and the ensuing oxidative damage will occur, ultimately accelerating the aging of the organism. More importantly, oxidative stress is not only caused by excessive free radicals, but also related to the limited endogenous defense system in the body.
[0004] Endogenous defense systems are divided into enzymatic and non-enzymatic antioxidants. Enzymatic antioxidants include quinone oxidoreductase, superoxide dismutase, catalase, glutathione peroxidase, etc. to maintain oxidative balance. Non-enzymatic antioxidants include some endogenous and exogenous antioxidants. Therefore, supplementing appropriate exogenous antioxidants to improve the level of the body's antioxidant defense system is of great significance for resisting and delaying aging.
[0005] Glycation refers to the non-enzymatic reaction of excess sugars in the body (such as glucose, lactose, sucrose, etc.) with proteins to produce glycation end products (AGEs). These AGEs are a hard, yellowish-brown substance that converts normally connected proteins into irreparable "aged" proteins that are difficult to metabolize and eliminate. With age, glycation reactions gradually increase, and AGEs accumulate in the skin, causing the skin to turn yellow, lose elasticity, and develop wrinkles and sagging. Glycation and oxidation reactions often occur simultaneously in the body and promote each other. Oxidative stress reactions promote the accumulation of AGEs, and the accumulation of AGEs also aggravates oxidative stress reactions. Therefore, in anti-aging strategies, it is very important to pay attention to both glycation and oxidation reactions.
[0006] The fruit of the Aronia nigra, also known as wild aronia and immortal berry, is a fruit of the Aronia nigra that is extremely high in polyphenols, polysaccharides, flavonoids, proteins and organic acids. Anthocyanins belong to the class of flavonoid compounds and have a variety of health functions, with the most significant antioxidant effect. It is known as "oral skin cosmetics" that can supplement nutrition for the body and promptly remove free radicals in the body, and is widely used in the fields of food and medical health. Summary of the invention
[0007] To this end, the present invention provides a fermented aronia oleracea fruit with anti-glycation and anti-oxidation effects, a preparation method and application thereof. The fermented broth is prepared by fermenting aronia oleracea fruit concentrated juice as the main raw material, supplemented with cranberry concentrated juice, emblica, Pleurotus eryngii and Citrus aurantium, and has good anti-oxidation and anti-glycation effects.
[0008] The technical contents of the present invention are:
[0009] On the one hand, the present invention provides an Aronia melanocarpa fermented liquid with anti-glycation and antioxidant effects, which comprises the following raw materials, by weight: 200-600 parts of Aronia melanocarpa concentrated juice, 100-300 parts of cranberry concentrated juice, 30-80 parts of emblica fruits, 10-80 parts of Pleurotus eryngii, 10-50 parts of Citrus aurantium, 2-10 parts of enzyme preparation and 0.4-0.8 parts of starter.
[0010] Preferably, the enzyme preparation comprises 1-5 parts of cellulase and 1-5 parts of pectinase.
[0011] Preferably, the starter comprises 0.2-0.4 parts of Lactobacillus plantarum and 0.2-0.4 parts of Lactobacillus casei.
[0012] Preferably, the weight ratio of the Aronia nigra fruit concentrated juice to Pleurotus eryngii is (4-20):1.
[0013] Preferably, the weight ratio of the aronia melanocarpa fruit concentrated juice to emblica emblica is (5-15):1.
[0014] Preferably, the weight ratio of the aronia melanocarpa fruit concentrated juice and tangerine peel is (7:30):1.
[0015] Preferably, the raw materials are included, by weight: 200-400 parts of Aronia nigra fruit concentrated juice, 200-300 parts of cranberry concentrated juice, 30-50 parts of emblica emblica, 10-50 parts of Pleurotus eryngii, 10-30 parts of Citrus aurantium, 1-5 parts of cellulase, 1-5 parts of pectinase, 0.2-0.4 parts of Lactobacillus plantarum and 0.2-0.4 parts of Lactobacillus casei.
[0016] Preferably, the enzyme activity of the cellulase is 10,000 to 30,000 U / g, and the enzyme activity of the pectinase is 10,000 to 50,000 U / g; further preferably, the enzyme activity of the cellulase is 20,000 U / g, and the enzyme activity of the pectinase is 20,000 U / g.
[0017] Preferably, the viable count of the Lactobacillus plantarum is 100 to 300 billion CFU / g, and the viable count of the Lactobacillus casei is 100 to 300 billion CFU / g; further preferably, the viable count of the Lactobacillus plantarum is 150 billion CFU / g, and the viable count of the Lactobacillus casei is 180 billion CFU / g.
[0018] On the other hand, the present invention provides a method for preparing a fermented broth of Aronia nigra fruit with anti-glycation and antioxidant effects, comprising the following steps: (1) mixing emblica, Pleurotus eryngii, Citrus aurantium and water, adding Aronia nigra fruit concentrated juice and cranberry concentrated juice and mixing evenly to obtain a mixed solution; (2) adding an enzyme preparation to the mixed solution for enzymolysis to obtain an enzymolysis solution; (3) extracting the enzymolysis solution to obtain an extract; (4) adding a fermentation agent to the extract for fermentation, and performing solid-liquid separation to obtain Aronia nigra fruit fermented broth.
[0019] Preferably, the enzymolysis temperature is 40-70°C, and the enzymolysis time is 90-240 min.
[0020] Preferably, the extraction temperature is 80-102° C., and the extraction time is 10-90 min.
[0021] Preferably, the fermentation temperature is 15-45°C and the fermentation time is 36-96h.
[0022] In another aspect, the present invention provides an Aronia nigra fruit powder prepared from the Aronia nigra fruit fermentation liquid.
[0023] Preferably, the above-mentioned Aronia melanocarpa fermented liquid is prepared by spray drying or freeze drying.
[0024] More preferably, spray drying is selected, and the conditions of the spray drying are an inlet air temperature of 88-125° C., an outlet air temperature of 75-115° C., and a pump speed of 8-50%.
[0025] In still another aspect, the present invention provides a product comprising Aronia nigra berry fermentation liquid and / or Aronia nigra berry powder and pharmaceutically, health food or food acceptable auxiliary materials.
[0026] Compared with the prior art, the present invention has the following advantages:
[0027] The content of polyphenols, polysaccharides, flavonoids, proteins and organic acids in the fruit of Aronia nigra is extremely high. Anthocyanin belongs to the flavonoid compound and has multiple health functions, with the most significant antioxidant effect. It is called "oral skin cosmetics" that can supplement nutrition for the body and promptly eliminate free radicals in the body. It is widely used in the fields of food and medical health.
[0028] Cranberry can extract a large number of phytochemicals with physiological activity, especially rich polyphenol compounds, such as proanthocyanidins, flavonols, phenolic acid, quercetin, hydroxycinnamic acid, salicylic acid, resveratrol, etc. Most of these substances have antioxidant effects, which can not only resist lipid peroxidation of unsaturated fatty acids in biomembranes, protect the structure and function of biomembranes, but also prevent various degenerative diseases such as aging and tumors.
[0029] As a substance with both food and medicine, Phyllanthus emblica tastes sour, bitter, sweet, cool and astringent, and has the effects of clearing heat and cooling blood, promoting digestion and strengthening the stomach, promoting body fluid and relieving cough. Modern research shows that Phyllanthus emblica has physiological activities such as antioxidant, anti-inflammatory, anti-microbial, anti-cancer, anti-diabetic, cardiovascular protection, diuretic, liver protection, and anti-diabetic, and is known as the "fruit of life".
[0030] As a highly nutritious, low-calorie edible and medicinal fungus, Pleurotus eryngii is rich in protein, vitamins, minerals and other nutrients. The protein content is as high as 42.12%, which is about twice that of eggs or turtles. It also has high content of 8 essential amino acids for the human body, such as lysine, threonine and phenylalanine. Long-term consumption has the effects of lowering blood pressure, blood sugar, cholesterol, and anti-tumor, and is beneficial to improving symptoms such as kidney deficiency, impotence, cardiovascular disease, and obesity.
[0031] 1. The invention provides a fermented aronia oleracea fruit liquid, comprising aronia oleracea fruit concentrated juice, cranberry concentrated juice, emblica chinensis, Pleurotus eryngii and Citrus aurantium, wherein the aronia oleracea fruit concentrated juice and the cranberry concentrated juice are used as main raw materials, and emblica chinensis, Pleurotus eryngii and Citrus aurantium, three traditional Chinese medicines with both medicinal and edible properties, are added, and the five raw materials can achieve better antioxidant and anti-glycation effects, that is, anti-aging effects through enzymatic fermentation, wherein the antioxidant capacity particularly refers to the DPPH free radical elimination rate.
[0032] 2. The present invention provides a fermented aronia oleracea fruit liquid. When the weight ratio of aronia oleracea fruit concentrated juice to emblica emblica, pleurotus eryngii and tangerine peel is within a certain range, better antioxidant and anti-glycation effects, that is, fast-aging effects, can be achieved.
[0033] 3. The present invention provides a method for preparing a fermented broth of Aronia nigra fruit. The raw materials are prepared by enzymatic fermentation. The applicant has found that when Lactobacillus plantarum and Lactobacillus casei are used as starter agents, the antioxidant and anti-glycation effects of the fermented broth of Aronia nigra fruit, that is, the anti-aging effect, can be better improved.
[0034] 4. The present invention provides a black fruit Aronia arborescens fruit product, wherein the prepared black fruit Aronia arborescens fruit powder is prepared as an active ingredient with the aid of other pharmaceutically or food acceptable auxiliary materials, and the product has antioxidant and anti-glycation effects. DETAILED DESCRIPTION
[0035] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.
[0036] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meanings as those generally understood by those of ordinary skill in the art to which the present invention belongs.
[0037] The present invention is further described below by way of specific examples. If no specific experimental steps or conditions are specified in the examples, the conventional steps or conditions described in the literature in the art can be used. All reagents without manufacturer specified can be obtained through conventional commercial channels.
[0038] In the following examples, the source information of some products is as follows:
[0039] Aronia oleracea fruit concentrate was purchased from Lingxiushan Shenghui Industrial Group with a specification of 6 times concentrate, cranberry concentrate was purchased from Daxinganling Lingbei Cold Zone Biotechnology Co., Ltd. with a specification of 65 Brix; cellulase was purchased from Shanghai Huashang Xiangyang Biotechnology Co., Ltd.; pectinase was purchased from Shanghai Huashang Xiangyang Biotechnology Co., Ltd.; Lactobacillus plantarum was purchased from Beijing Tianyou Fukang Biotechnology; Lactobacillus casei was purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., and Lactobacillus paracasei was purchased from Wuhan Huizao Biotechnology Co., Ltd.
[0040] Example 1
[0041] This embodiment provides a fermented aronia oleracea fruit liquid with antioxidant and anti-glycation effects, including 300 parts of aronia oleracea fruit concentrated juice, 250 parts of cranberry concentrated juice, 50 parts of emblica, 30 parts of Pleurotus eryngii, 20 parts of Citrus aurantium, 0.35 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 3 parts of pectinase, and 1800 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g.
[0042] Its preparation method is:
[0043] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
[0044] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 45°C for 120 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;
[0045] (3) extracting the enzymatic hydrolyzate at 90°C for 80 minutes to obtain an extract;
[0046] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 30°C for 48 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.
[0047] Example 2
[0048] The present embodiment provides a fermented aronia oleracea fruit liquid with antioxidant and anti-glycation effects, including 200 parts of aronia oleracea fruit concentrated juice, 200 parts of cranberry concentrated juice, 30 parts of emblica, 10 parts of Pleurotus eryngii, 10 parts of Citrus aurantium, 0.2 parts of Lactobacillus plantarum, 0.2 parts of Lactobacillus casei, 1 part of cellulase, 4 parts of pectinase and 1500 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g.
[0049] Its preparation method is:
[0050] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
[0051] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 40°C for 240 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;
[0052] (3) extracting the enzymatic hydrolyzate at 80°C for 70 minutes to obtain an extract;
[0053] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 15°C for 96 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.
[0054] Example 3
[0055] The present embodiment provides a fermented aronia oleracea fruit liquid with antioxidant and anti-glycation effects, including 400 parts of aronia oleracea fruit concentrated juice, 300 parts of cranberry concentrated juice, 80 parts of emblica, 50 parts of Pleurotus eryngii, 30 parts of Citrus aurantium, 0.4 parts of Lactobacillus plantarum, 0.4 parts of Lactobacillus casei, 5 parts of cellulase, 5 parts of pectinase, and 2500 parts of water. The enzyme activity of the cellulase is 20000U / g, the enzyme activity of the pectinase is 20000U / g, the bacterial activity of the plant lactobacillus is 150 billion CFU / g, and the bacterial activity of the Lactobacillus casei is 180 billion CFU / g.
[0056] Its preparation method is:
[0057] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
[0058] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 70°C for 90 minutes, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;
[0059] (3) extracting the enzymatic hydrolyzate at 102°C for 10 min to obtain an extract;
[0060] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 45°C for 36 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.
[0061] Example 4
[0062] The present embodiment provides a fermented aronia oleracea fruit liquid with antioxidant and anti-glycation effects, including 350 parts of aronia oleracea fruit concentrated juice, 100 parts of cranberry concentrated juice, 60 parts of emblica, 80 parts of Pleurotus eryngii, 50 parts of Citrus aurantium, 0.3 parts of Lactobacillus plantarum, 0.25 parts of Lactobacillus casei, 2 parts of cellulase, 1 part of pectinase and 2000 parts of water. The enzyme activity of the cellulase is 20000 U / g, the enzyme activity of the pectinase is 20000 U / g, the bacterial activity of the Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of the Lactobacillus casei is 180 billion CFU / g.
[0063] Its preparation method is:
[0064] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
[0065] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 60°C for 130 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;
[0066] (3) extracting the enzymatic hydrolyzate at 95°C for 90 minutes to obtain an extract;
[0067] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 35°C for 72 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.
[0068] Example 5
[0069] The present embodiment provides a fermented aronia oleracea fruit liquid with antioxidant and anti-glycation effects, including 600 parts of aronia oleracea fruit concentrated juice, 150 parts of cranberry concentrated juice, 40 parts of emblica fruit, 40 parts of Pleurotus eryngii, 25 parts of Citrus aurantium, 0.3 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 2 parts of pectinase, and 2200 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g.
[0070] Its preparation method is:
[0071] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
[0072] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 60°C for 150 minutes, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;
[0073] (3) extracting the enzymatic hydrolyzate at 95°C for 60 minutes to obtain an extract;
[0074] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 25°C for 45 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.
[0075] Example 6
[0076] This embodiment provides a black fruit glandular rib aronia fruit product, and the preparation method thereof is as follows:
[0077] (1) spray drying the Aronia nigra fruit fermentation liquid obtained in Example 1 at an inlet air temperature of 100° C., an outlet air temperature of 80° C., and a pump speed of 10% to obtain Aronia nigra fruit powder;
[0078] (2) Add 95 parts of Aronia nigra fruit powder, 20 parts of maltodextrin, 5 parts of starch, 3 parts of anhydrous citric acid and 3 parts of magnesium stearate into a tablet press to prepare tablets.
[0079] Comparative Example 1
[0080] This comparative example provides a fermentation liquid of Aronia nigra fruit concentrated juice, which differs from Example 1 only in that cranberry concentrated juice is replaced with Aronia nigra fruit concentrated juice, namely, comprising 550 parts of Aronia nigra fruit concentrated juice, 50 parts of Phyllanthus emblica, 30 parts of Pleurotus eryngii, 20 parts of Citrus aurantium, 0.35 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 3 parts of pectinase and 1800 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g. Its preparation method is the same as that of Example 1.
[0081] Comparative Example 2
[0082] The present comparative example provides a fermentation liquid of concentrated juice of Aronia nigra fruit, which is different from Example 1 only in that it has not been subjected to enzymatic fermentation, namely, it comprises 300 parts of concentrated juice of Aronia nigra fruit, 250 parts of concentrated cranberry juice, 50 parts of emblica fruit, 30 parts of Pleurotus eryngii, 20 parts of Citrus aurantium and 1800 parts of water.
[0083] Its preparation method is:
[0084] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;
[0085] (2) The mixed solution was stirred at 45°C for 120 min, and then sodium bicarbonate was added to adjust the pH to 5.5 to obtain a mixed solution A;
[0086] (3) extracting the mixed solution at 90°C for 80 minutes to obtain an extract;
[0087] (4) The extract is stirred at 30°C for 48 hours to separate the solid and liquid. The supernatant is the fermentation liquid of Aronia nigra fruit.
[0088] Comparative Example 3
[0089] This comparative example provides a fermentation liquid of concentrated juice of Aronia nigra, which differs from Example 1 only in that it does not include Pleurotus eryngii, that is, it includes 300 parts of concentrated juice of Aronia nigra, 250 parts of concentrated cranberry juice, 50 parts of Phyllanthus emblica, 20 parts of Citrus aurantium (the total weight of concentrated juice of Aronia nigra, concentrated cranberry juice, Phyllanthus emblica and Citrus aurantium is the same as the total weight of concentrated juice of Aronia nigra, concentrated cranberry juice, Phyllanthus emblica, Citrus aurantium and Pleurotus eryngii in Example 1), 0.35 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 3 parts of pectinase and 1800 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g. The preparation method is the same as that in Example 1.
[0090] Comparative Example 4
[0091] This comparative example provides a fermentation liquid of aronia oleracea fruit concentrated juice, which is different from Example 1 in that the fermentation strains are different, namely, 300 parts of aronia oleracea fruit concentrated juice, 250 parts of cranberry concentrated juice, 50 parts of emblica, 30 parts of Pleurotus eryngii, 20 parts of Citrus aurantium, 0.35 parts of plant lactobacillus, 0.3 parts of Lactobacillus paracasei, 3 parts of cellulase, 3 parts of pectinase and 1800 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of plant lactobacillus is 150 billion CFU / g, and the bacterial activity of Lactobacillus paracasei is 180 billion CFU / g. Its preparation method is the same as that of Example 1.
[0092] Comparative Example 5
[0093] This comparative example provides a fermentation liquid of concentrated juice of Aronia nigra, which differs from Example 1 in that it does not include Citrus aurantium, that is, it includes 300 parts of concentrated juice of Aronia nigra, 250 parts of concentrated cranberry juice, 50 parts of Phyllanthus emblica, 30 parts of Pleurotus eryngii (the total weight of concentrated juice of Aronia nigra, concentrated cranberry juice, Phyllanthus emblica and Pleurotus eryngii is the same as the total weight of concentrated juice of Aronia nigra, concentrated cranberry juice, Phyllanthus emblica, Citrus aurantium and Pleurotus eryngii in Example 1), 0.35 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 3 parts of pectinase and 1800 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g. The preparation method is the same as that in Example 1.
[0094] Comparative Example 6
[0095] This comparative example provides a fermentation liquid of aronia oleracea fruit concentrated juice, which is different from Example 1 in that the fermentation strains are different, namely, it includes 300 parts of aronia oleracea fruit concentrated juice, 250 parts of cranberry concentrated juice, 50 parts of emblica, 30 parts of Pleurotus eryngii, 20 parts of Citrus aurantium, 0.65 parts of plant lactobacillus, 3 parts of cellulase, 3 parts of pectinase and 1800 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, and the bacterial activity of plant lactobacillus is 150 billion CFU / g. Its preparation method is the same as that of Example 1.
[0096] Comparative Example 7
[0097] This comparative example provides a kind of black fruit glandular rib aronia fruit concentrated juice fermentation liquid, which is different from Example 1 in that the raw material ratio range is different, namely including 300 parts of black fruit glandular rib aronia fruit concentrated juice, 250 parts of cranberry concentrated juice, 10 parts of emblica, 5 parts of golden top pleurotus, 85 parts of tangerine peel, 0.35 parts of plant lactobacillus, 0.3 parts of lactobacillus casei, 3 parts of cellulose enzyme, 3 parts of pectinase and 1800 parts of water. Wherein the enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of plant lactobacillus is 150 billion CFU / g, and the bacterial activity of lactobacillus casei is 180 billion CFU / g. Its preparation method is the same as Example 1.
[0098] Experimental Example 1 Determination of DPPH free radical scavenging rate
[0099] Test samples: The fermented broths of Aronia melanocarpa with antioxidant and anti-glycation effects of Examples 1-5 correspond to samples S1, S2, S3, S4, and S5, respectively, and the fermented broths of Comparative Examples 1, 2, 3, 4, 5, 6, and 7 correspond to samples P1, P2, P3, P4, P5, P6, and P7, respectively.
[0100] Experimental steps: Take 2.5 ml of each fermentation broth of Examples S1-S5 and Comparative Examples P1-P7, mix with an equal volume of 0.2 mmol / L DPPH ethanol solution, react at room temperature in the dark for 30 minutes, measure the absorbance at a wavelength of 517 nm, and calculate the DPPH free radical scavenging rate according to the formula. Take another 5 ml of DPPH ethanol solution and repeat the above operation, as a blank control group, and repeat the test results three times. The experimental results are shown in Table 1:
[0101]
[0102] Note: A1 is the absorbance after the mixed reaction of anhydrous ethanol and DPPH solution; A2 is the absorbance after the mixed reaction of the sample solution and DPPH solution; A3 is the absorbance after the mixed reaction of the sample solution and anhydrous ethanol.
[0103] Table 1 DPPH free radical scavenging rate
[0104]
[0105] Note: ++ compared with Example S1 group, P < 0.01, + compared with Example S1 group, P < 0.05
[0106] The free radical scavenging rates of Examples S1, S2, S3, S4, and S5 were all above 86%. There were no significant differences between the groups of Examples S2, S3, S4, and S5 compared with Example S1, indicating that the anti-glycation and antioxidant Aronia melanocarpa fermentation broth provided by the present invention has good DPPH free radical scavenging ability, that is, has a good antioxidant effect.
[0107] The difference between Comparative Example 2 and Example 1 is that, without enzymolysis and fermentation, and as shown in Table 1, the DPPH radical elimination rate of Example 1 is 1.53 times that of Comparative Example 2, indicating that enzymolysis and fermentation can significantly improve the DPPH radical scavenging rate; The difference between Comparative Example 4 and Comparative Example 6 and Example 1 is that the bacterial strains used for fermentation are different, and as shown in Table 1, Comparative Example 4 and Comparative Example 6, compared with Example 1, all have significant differences, which means that the fermentation strain affects the DPPH radical scavenging rate of the fermented liquid, and the plant lactobacillus and Lactobacillus casei selected by the present invention are the optimal combination.
[0108] The difference between Comparative Example 1 and Example 1 is that cranberry concentrate juice is replaced with black fruit glandular rib fruit concentrate juice, the difference between Comparative Example 3 and Example 1 is that Pleurotus eryngii is not included, and the difference between Comparative Example 5 and Example 1 is that Citrus aurantium is not included. As can be seen from Table 1, the DPPH radical scavenging rate between each comparative example and Example 1 is significantly different, which indicates that the synergistic combination of black fruit glandular rib fruit concentrate juice, Pleurotus eryngii, cranberry concentrate juice, Phyllanthus emblica and Citrus aurantium selected by the present invention through fermentation with Lactobacillus plantarum and Lactobacillus casei can achieve the optimal antioxidant effect.
[0109] Experimental Example 2 In vitro inhibition of anti-glycosylation end products
[0110] Test samples: The anti-glycation and antioxidant Aronia melanocarpa fermentation broths of Examples 1-5 correspond to samples S1, S2, S3, S4, and S5, respectively, and the fermentation broths of Comparative Examples 1, 2, 3, 4, 5, 6, and 7 correspond to samples P1, P2, P3, P4, P5, P6, and P7, respectively.
[0111] Experimental steps: pH 7.4 phosphate buffer was used as the matrix liquid to prepare a solution containing 5% bovine serum albumin solution and 1 mol / L glucose (protein high-sugar solution) at a final concentration; this solution was used to prepare S1, S2, S3, S4, S5, P1, P2, P3, P4, P5, P6, and P7 samples, and a positive control group and a negative control group were prepared at the same time, in which aminoguanidine (4 g·L-1) was used as the positive control group, and a protein high-sugar solution without the test substance was used as the negative control group. The above liquids were sterilized and filtered with a 0.2 μm filter membrane and dispensed into 1.5 mL conical bottom centrifuge tubes. Incubate continuously for 28 days at 37°C under aerobic conditions and avoid light. All samples were taken out and stored in a -20°C refrigerator.
[0112] Protein glycation end products were measured by Shimadzu RF-510 fluorescence spectrophotometer with an excitation wavelength of 370 nm and an emission wavelength of 440 nm.
[0113] Inhibition rate = (fluorescence intensity of negative control group - fluorescence intensity of experimental group) / fluorescence intensity of negative control group. The test results were repeated 3 times, and the inhibition rate results are shown in Table 2:
[0114] Table 2 Results of in vitro inhibition of anti-glycosylation end products experiment
[0115]
[0116] Note: ++ compared with Example S1 group, P < 0.01, + compared with Example S1 group, P < 0.05
[0117] The AGEs content is positively correlated with the fluorescence intensity. The larger the inhibition rate value, the better the product's AGEs inhibition effect. The inhibition rate values of Examples S1, S2, S3, S4, and S5 were all higher than those of the positive control group, and there was no significant difference between the groups, indicating that the anti-sugar flower and antioxidant black fruit glandular rib aronia fruit fermentation liquid provided by the present invention has a good AGEs inhibition function, that is, it can achieve a good anti-glycation effect.
[0118] Comparative Examples P1-P6 are all significantly different from Example S1, which indicates that the best anti-glycation effect can be achieved by fermenting the black fruit glandular rib aronia fruit concentrated juice, golden top pleurotus, cranberry concentrated juice, emblica, and tangerine peel selected by the present invention with Lactobacillus plantarum and Lactobacillus casei. Comparative Example P7 is different from Example S1 in that the ratios of emblica, golden top pleurotus and tangerine peel are different, and as shown in Table 2, there are significant differences, indicating that the ratios of each raw material selected by the present invention can achieve the best anti-glycation effect.
[0119] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.
Claims
1. A fermented broth of Aronia nigra fruit having anti-glycation and anti-oxidation effects, characterized in that: The raw materials are calculated by weight: 200-600 parts of Aronia nigra fruit concentrated juice, 100-300 parts of cranberry concentrated juice, 30-80 parts of emblica folia, 10-80 parts of Pleurotus eryngii, 10-50 parts of Citrus aurantium, 2-10 parts of enzyme preparation and 0.4-0.8 parts of leavening agent.
2. The fermented aronia oleracea fruit according to claim 1, characterized in that: The enzyme preparation comprises 1-5 parts of cellulase and 1-5 parts of pectinase; the starter comprises 0.2-0.4 parts of Lactobacillus plantarum and 0.2-0.4 parts of Lactobacillus casei.
3. The fermented aronia oleracea fruit liquid according to claim 1, characterized in that: The weight ratio of the aronia oleracea fruit concentrated juice to the pleurotus eryngii is (4-20):
1.
4. The fermented aronia oleracea fruit liquid according to claim 1, characterized in that: The weight ratio of the aronia nigra fruit concentrated juice to emblica emblica is (5-15):
1.
5. The fermented broth of Aronia nigra fruit according to claim 1, characterized in that: The weight ratio of the black fruit glandular rib aronia fruit concentrated juice and the tangerine peel is (7:30):
1.
6. The fermented broth of Aronia nigra fruit according to claim 2, characterized in that: The raw materials are calculated by weight: 200-400 parts of aronia ovata concentrated juice, 200-300 parts of cranberry concentrated juice, 30-50 parts of emblica folia, 10-50 parts of pleurotus eryngii, 10-30 parts of tangerine peel, 1-5 parts of cellulase, 1-5 parts of pectinase, 0.2-0.4 parts of Lactobacillus plantarum and 0.2-0.4 parts of Lactobacillus casei.
7. The method for preparing the fermented broth of Aronia nigra fruit according to any one of claims 1 to 6, characterized in that: The steps include: (1) Mixing emblica emblica, Pleurotus eryngii, and red tangerine peel with water, and adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and mixing evenly to obtain a mixed solution; (2) adding an enzyme preparation to the mixed solution for enzymolysis to obtain an enzymolysis solution; (3) extracting the enzymatic hydrolyzate to obtain an extract; (4) adding a fermentation agent to the extract for fermentation, and performing solid-liquid separation to obtain Aronia nigromaculata fruit fermentation liquid.
8. The preparation method according to claim 7, characterized in that: The enzymolysis temperature is 40-70°C, and the enzymolysis time is 90-240 minutes; the extraction temperature is 80-102°C, and the extraction time is 10-90 minutes; the fermentation temperature is 15-45°C, and the fermentation time is 36-96 hours.
9. A black fruit Aronia nigra fruit powder, characterized in that: The method is prepared from the fermented aronia solani fruit liquid as claimed in claim 1.
10. An anti-glycation and anti-oxidation product, characterized in that: The invention comprises the fermented aronia solani fruit liquid as claimed in claim 1 and / or the aronia solani fruit powder as claimed in claim 9 and pharmaceutical, health food or food acceptable auxiliary materials.