Plant lactobacillus fermented fruit and vegetable pulp as well as preparation method and application thereof

Abstract

The invention discloses plant lactobacillus fermented fruit and vegetable pulp, a preparation method of the plant lactobacillus fermented fruit and vegetable pulp and application of the plant lactobacillus fermented fruit and vegetable pulp to reduction of cholesterol. Cell wall materials extracted from plant lactobacillus fermented fruit and vegetable residues at different fermentation stages are used for adsorbing and reducing the content of dietary cholesterol. The cell wall materials extracted from the fruit and vegetable residues fermented by the plant lactobacillus at different fermentation stages are used for reducing the cholesterol content to 15-45%. Compared with the prior art, the application of the plant lactobacillus fermented fruit and vegetable pulp mainly utilizes the fermentation of plant lactobacillus to change the composition of fruit and vegetable cell wall components in the fruit and vegetable pulp, so that the cholesterol adsorption capability of the cell wall is improved, and when people drink the fermented fruit and vegetable pulp, the fermented fruit and vegetable pulp possibly has the effect of reducing cholesterol in the human body; the innovation point is that cell walls are changed by fermentation, and the cholesterol adsorption capacity is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable product processing, and particularly relates to a fruit and vegetable pulp fermented by Lactobacillus plantarum, a preparation method and application thereof. Background Art

[0002] Hypercholesterolemia is a common lipid metabolism disorder closely associated with the incidence of cardiovascular disease. The pathogenesis of this disease is complex and its treatment is relatively difficult, making it a major health concern for the nation. In recent years, the prevalence of hypercholesterolemia in my country has continued to rise. Although medications such as atorvastatin can effectively lower blood lipid levels and improve disease status, these drugs are often accompanied by side effects, which hinder both the willingness and effectiveness of treatment.

[0003] In search of safer and more effective treatments, people have begun to turn their attention to probiotics such as Lactobacillus plantarum. These probiotics can ferment fruit and vegetable pulps, including blueberries, mangoes, celery, and carrots, and through the fermentation process, change the polysaccharide structure and composition of the fruit and vegetable cell walls. Due to the influence of lactic acid bacteria fermentation, the pectin component of the fruit and vegetable cell walls will gradually decrease, exposing more binding sites on the surface of the cell wall material, improving its adsorption capacity and efficiency for dietary cholesterol. After ingestion, it can effectively prevent the digestion and absorption of dietary cholesterol, reduce the cholesterol content in the human blood, especially the level of low-density lipoprotein (cholesterol that is harmful to the human body), while helping to increase the level of high-density lipoprotein (cholesterol that is beneficial to the human body).

[0004] Therefore, a preparation method of fruit and vegetable pulp fermented by Lactobacillus plantarum and its application in lowering cholesterol are proposed.

[0005] The information disclosed in this background technology section is only intended to enhance understanding of the overall background of the invention and should not be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the Invention

[0006] The object of the present invention is to provide a fruit and vegetable pulp fermented by Lactobacillus plantarum, a preparation method and application thereof, which can solve the technical problems raised in the above background technology.

[0007] In order to achieve the above object, a specific embodiment of the present invention provides the following technical solutions:

[0008] A fruit and vegetable pulp fermented by Lactobacillus plantarum comprises Lactobacillus plantarum Y2.

[0009] In order to achieve the above object, a specific embodiment of the present invention provides the following technical solutions:

[0010] A method for preparing fruit and vegetable pulp fermented by Lactobacillus plantarum comprises the following steps:

[0011] S1. Bacteria selection and activation:

[0012] obtaining Lactobacillus plantarum Y2, mixing the Lactobacillus plantarum Y2 with a liquid culture medium, and then allowing the mixture to stand for 18 to 24 hours to obtain a bacterial solution;

[0013] Transfer the bacterial suspension to fresh liquid culture medium at a 1% to 2% inoculum volume, continue culturing until the logarithmic growth phase, collect the bacteria by centrifugation, and resuspend them in sterile physiological saline for later use to obtain an activated bacterial suspension;

[0014] S2. Fruit and vegetable raw material processing:

[0015] After cleaning the fruits and vegetables, beat them in a ratio of 1:3 to obtain fruit pulp, add 2% to 5% sugar to the pulp, and adjust the pH value of the pulp to 5.5 to 6.0.

[0016] S3, sterilization: after the pH value is adjusted in step S2, the activated bacterial suspension is added at an inoculum rate of 2% to 3%;

[0017] S4, fermentation: ferment the fruit pulp to which the activated bacterial suspension has been added in step S3 at a constant temperature of 20-40° C. with shaking for 24-72 hours to obtain the final fruit pulp.

[0018] In one or more embodiments of the present invention, the viable bacterial count of the bacterial solution exceeds 8.5 Log CFU / mL.

[0019] In one or more embodiments of the present invention, the sugar is glucose.

[0020] In one or more embodiments of the present invention, the amount of sugar added is 2% to 5% of the fruit pulp.

[0021] In one or more embodiments of the present invention, in step S4, the pH value of the final pulp is reduced to 2.5-3.9, and the number of viable bacteria is ≥9.5 Log CFU / mL.

[0022] In order to achieve the above object, a specific embodiment of the present invention provides the following technical solutions:

[0023] The invention discloses an application of fruit and vegetable pulp fermented by Lactobacillus plantarum. Cell wall materials at different fermentation stages extracted from fruit and vegetable residues fermented by Lactobacillus plantarum are used to reduce dietary cholesterol content.

[0024] In one or more embodiments of the present invention, the cell wall materials at different fermentation stages extracted from fruit and vegetable residues fermented by Lactobacillus plantarum are used to reduce the cholesterol content by 15-45%.

[0025] Compared with the prior art, the present invention provides a Lactobacillus plantarum fermented fruit and vegetable pulp, a preparation method, and an application thereof. Lactobacillus plantarum fermentation utilizes Lactobacillus plantarum to change the composition and structure of the fruit and vegetable cell walls in the pulp, thereby improving the ability of the fruit and vegetable cell walls to adsorb dietary cholesterol. Therefore, when drinking such fermented fruit and vegetable pulp, the digestion and absorption of dietary cholesterol can be inhibited, and the human body can lower cholesterol. This is because fermentation modifies the fruit and vegetable cell walls to improve their cholesterol adsorption capacity. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments recorded in the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0027] Figure 1 Schematic diagram (SEM) of the microscopic structural changes of the fruit and vegetable cell walls in one embodiment of the present invention;

[0028] Figure 2 This is the change in chemical groups of blueberry cell wall material (FTIR spectrum) in one embodiment of the present invention;

[0029] Figure 3 The changes in chemical groups of mango cell wall materials in one embodiment of the present invention (FTIR spectrum);

[0030] Figure 4 The chemical group changes of the cell wall material of water celery in one embodiment of the present invention (FTIR spectrum);

[0031] Figure 5 The polysaccharide content changes in the cell walls of fruits and vegetables during the lactic acid bacteria fermentation process in one embodiment of the present invention;

[0032] Figure 6 This is a graph showing changes in acid-soluble pectin content during lactic acid bacteria fermentation in one embodiment of the present invention;

[0033] Figure 7 This is a graph showing changes in water-soluble pectin content during lactic acid bacteria fermentation in one embodiment of the present invention;

[0034] Figure 8 The cholesterol adsorption capacity of the blueberry cell wall material in one embodiment of the present invention;

[0035] Figure 9 The cholesterol adsorption capacity of mango cell wall materials of a Lactobacillus plantarum fermented fruit and vegetable pulp, a preparation method thereof, and its application in one embodiment of the present invention;

[0036] Figure 10 The cholesterol adsorption capacity of the water celery cell wall in one embodiment of the present invention;

[0037] Figure 11 The cholesterol adsorption capacity of carrot cell wall components in one embodiment of the present invention;

[0038] Figure 12 This is a data chart showing the effects of fruit and vegetable cell wall components on the levels of cholesterol, low-density lipoprotein, and high-density lipoprotein in the blood and feces of mice in one embodiment of the present invention;

[0039] Figure 13 This is a data chart showing changes in monosaccharide content in the cell walls of fruits and vegetables during different stages of fermentation of fruit and vegetable pulp by Lactobacillus plantarum in one embodiment of the present invention. DETAILED DESCRIPTION

[0040] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of the present invention.

[0041] In one embodiment of the present invention, a Lactobacillus plantarum fermented fruit and vegetable pulp, a preparation method, and an application thereof include a Lactobacillus plantarum fermented fruit and vegetable pulp, a preparation method for the Lactobacillus plantarum fermented fruit and vegetable pulp, and an application of the Lactobacillus plantarum fermented fruit and vegetable pulp. The cost of the Lactobacillus plantarum fermented fruit and vegetable pulp includes Lactobacillus plantarum Y2.

[0042] The method for preparing fruit and vegetable pulp fermented by Lactobacillus plantarum comprises the following steps:

[0043] S1. Bacteria selection and activation:

[0044] Obtain plant lactobacillus Y2. Plant lactobacillus Y2 is a specific strain that needs to be obtained from a reliable source, such as a culture collection center. The activation step usually requires a suitable culture medium, such as MRS culture medium, and requires anaerobic or microaerobic conditions. The specific steps are: after mixing plant lactobacillus Y2 with a liquid culture medium, let it stand for 18 to 24 hours, and control the temperature at about 37°C to obtain a bacterial liquid. The activated strain needs to be expanded to obtain enough bacteria for inoculation. The specific operation steps are: the bacterial liquid is transferred to a fresh culture medium with a 1% to 2% inoculum size, and the culture is continued to the logarithmic growth phase. The bacterial cells are collected by centrifugation and resuspended with sterile physiological saline for standby use to obtain an activated bacterial suspension.

[0045] Among them, the viable count of activated bacteria is greater than 9.5Log CFU / mL.

[0046] S2. Fruit and vegetable raw material processing:

[0047] You can use a variety of fruits and vegetables, such as blueberries, mangoes, water celery, and carrots. You need to consider the pre-processing of the raw materials, such as washing, peeling, core removal, and cutting, and then beat them in a ratio of 1:3 between fruits and vegetables and water to obtain fruit pulp.

[0048] Because lactic acid bacteria usually grow well at low pH and appropriate sugar content, it is necessary to add 2% to 5% sugar based on the sugar content of the pulp. The sugar is generally glucose that helps fermentation, and the pH value of the pulp is adjusted to 5.5 to 6.0 based on the characteristics of the strain.

[0049] S3. Sterilization: Pasteurization or high-temperature sterilization is generally used. Pasteurization may retain more nutrients, while high-temperature sterilization is more thorough but may destroy some nutrients. The method of choice should be determined based on actual conditions. After sterilization, ensure that the fermented product is cooled to a suitable inoculation temperature, generally around 37°C. The inoculum size affects the fermentation rate and the final product. Generally, an activated bacterial suspension is added at a 2% to 5% inoculum.

[0050] S4. Fermentation: Fermentation is a critical stage, with the temperature maintained at around 37°C for 48 hours. During this time, the pH and viable cell count should be monitored to determine the endpoint. Fermentation conditions may require an anaerobic environment, as Lactobacillus plantarum is typically a facultative anaerobe. However, different strains may have different requirements, which need to be confirmed. The final fruit puree is obtained.

[0051] After the final pulp is obtained, the pH value of the final pulp is 3.3-3.9 and the number of viable bacteria is ≥10 9 CFU / mL.

[0052] Application of Lactobacillus plantarum fermented fruit and vegetable pulp, Lactobacillus plantarum fermented fruit and vegetable pulp is used to reduce the digestion and absorption of dietary cholesterol and reduce the cholesterol content in the body. Specifically, Lactobacillus plantarum fermented fruit and vegetable pulp can reduce dietary cholesterol by 15-45%. Lactobacillus plantarum fermented fruit and vegetable pulp is made by fermenting natural fruits and vegetables such as apples and carrots with Lactobacillus plantarum Y2 as the core, and is rich in active probiotics (≥1×10 g CFU / mL), organic acids, dietary fiber, and plant active ingredients. By consuming fruit and vegetable pulp fermented with Lactobacillus plantarum, the binding of fruit and vegetable cell wall components with cholesterol can inhibit cholesterol absorption and metabolism, helping to lower serum cholesterol levels. This is suitable for people with hypercholesterolemia and for daily health management.

[0053] In another embodiment, taking blueberry, mango, celery, and carrot as examples, Figures 1 to 11As shown in the results, the cholesterol content adsorbed by the cell wall components of fruits and vegetables fermented for 48 hours and those not fermented was compared. In the gastric fluid environment, the adsorption capacity of the cell wall components of blueberry, mango, celery and carrot increased by 53.1%, 37.0%, 67.7% and 26.1%, respectively. The total cholesterol content in the blood of mice decreased by 29.2%, 25.0%, 40.3% and 18.6%, respectively. The low-density lipoprotein content decreased by 32.8%, 24.6%, 25.2% and 18.9%, respectively. The high-density lipoprotein content increased by 10.6%, 9.1%, 10.5% and 6.0%, respectively. The cholesterol content in the feces of mice increased by 19.9%, 12.1%, 15.9% and 9.3%, respectively.

[0054] During the 48-hour fermentation of fruit and vegetable pulp (blueberry, mango, water celery and carrot) by Lactobacillus plantarum Y2, the adsorption amount and adsorption rate of cholesterol by the fruit and vegetable cell wall components at different fermentation stages increased. This is because the pectin component in the fruit and vegetable cell wall is gradually lost during the lactic acid bacteria fermentation process, and more binding sites for cholesterol adsorption are exposed in the cell wall skeleton, resulting in a decrease in the diffusion resistance of cholesterol along the fruit and vegetable cell wall skeleton.

[0055] Hypercholesterolemia is a common lipid metabolism disorder associated with the development and progression of cardiovascular disease. Its complex pathogenesis and difficult treatment pose a significant challenge to national health. In recent years, the prevalence of hypercholesterolemia in my country has steadily increased. While therapeutic drugs, such as atorvastatin, can effectively lower patients' blood lipid levels and improve the pathological state of hypercholesterolemia, these drugs are often accompanied by certain side effects.

[0056] Lactic acid bacteria are a type of probiotic that promotes human health. They can change the polysaccharide composition and structure of the cell walls of fruits and vegetables, further affecting the adsorption capacity of the cell wall components of fruits and vegetables for dietary cholesterol, thereby inhibiting the digestion and absorption of dietary cholesterol in the human body, effectively reducing the cholesterol content and low-density lipoprotein content in the human blood, and increasing the high-density lipoprotein content.

[0057] like Figures 12 and 13 As shown, the application of fruit and vegetable pulp fermented by Lactobacillus plantarum mainly utilizes the fact that Lactobacillus plantarum fermentation will change the composition and structure of the cell walls of fruits and vegetables in the pulp, that is, the cell wall materials at different fermentation stages adsorb dietary cholesterol, inhibit the digestion and absorption of cholesterol, thereby reducing the dietary cholesterol content, thereby increasing the ability of fruit and vegetable cell walls to adsorb dietary cholesterol. Therefore, when we drink such fermented fruit and vegetable pulp, we can inhibit the digestion and absorption of dietary cholesterol, which can play a role in lowering cholesterol in the human body. The innovation lies in the modification of the cell walls of fruits and vegetables by fermentation to improve their ability to adsorb cholesterol.

[0058] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

[0059] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A fruit and vegetable pulp fermented by Lactobacillus plantarum, characterized in that: Includes Lactobacillus plantarum Y2.

2. A method for preparing fruit and vegetable pulp fermented with Lactobacillus plantarum, characterized in that: The following steps are involved: S1. Bacteria selection and activation: obtaining Lactobacillus plantarum Y2, mixing the Lactobacillus plantarum Y2 with a liquid culture medium, and then allowing the mixture to stand for 18 to 24 hours to obtain a bacterial solution; Transfer the bacterial suspension to fresh liquid culture medium at a 1% to 2% inoculum volume, continue culturing until the logarithmic growth phase, collect the bacteria by centrifugation, and resuspend them in sterile physiological saline for later use to obtain an activated bacterial suspension; S2. Fruit and vegetable raw material processing: After cleaning the fruits and vegetables, beat them in a ratio of 1:3 to obtain pulp, add 2% to 5% sugar to the pulp, and adjust the pH value of the pulp to 5.5 to 6.

0. S3, sterilization: add activated bacterial suspension at an inoculum rate of 2% to 3% to the fruit pulp after adjusting the pH value in step S2; S4, fermentation: ferment the fruit pulp to which the activated bacterial suspension has been added in step S3 at a constant temperature of 20-40° C. with shaking for 24-72 hours to obtain the final fruit pulp.

3. The method for preparing a fruit and vegetable pulp fermented by Lactobacillus plantarum according to claim 2, wherein: The viable bacterial count of the bacterial solution exceeds 8.5 Log CFU / mL.

4. The method for preparing a fruit and vegetable pulp fermented with plant lactobacillus according to claim 2, wherein: The sugar is glucose.

5. The method for preparing a fruit and vegetable pulp fermented by Lactobacillus plantarum according to claim 4, wherein: The added amount of sugar is 2% to 5% of the pulp.

6. The method for preparing a fruit and vegetable pulp fermented by Lactobacillus plantarum according to claim 2, wherein: In step S4, the pH value of the final pulp is reduced to 2.5-3.9, and the number of viable bacteria is ≥9.5 Log CFU / mL.

7. An application of Lactobacillus plantarum fermented fruit and vegetable pulp, characterized in that: The cell wall materials at different fermentation stages extracted from fruit and vegetable residues fermented by Lactobacillus plantarum are used to reduce dietary cholesterol content.

8. The use of a Lactobacillus plantarum fermented fruit and vegetable pulp according to claim 7, characterized in that: The cell wall materials at different fermentation stages extracted from fruit and vegetable residues fermented by Lactobacillus plantarum are used to reduce the cholesterol content by 15-45%.

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