Fermentation composition with blood fat reducing effect as well as preparation method and application thereof
The fermentation composition was prepared by fermenting black beans, red beans, white lentils and mung beans by Poria cocos, which solved the problems of long time and side effects of traditional treatment methods, and achieved significant blood lipid-lowering effect.
Patent Information
- Application Number
- CN202510026535.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-08
- Publication Date
- 2025-08-15
AI Technical Summary
In the prior art, black beans, red beans, white lentils, mung beans and soybeans have side effects caused by opposite proteins in lowering blood lipids, and traditional cooking processing time is long and difficult to process in depth. The application of traditional Chinese medicine fermentation technology in this field is insufficient.
Poria cocos was used as the fermentation strain, and black beans, red beans, white lentils and mung beans were treated by solid fermentation to prepare a fermentation composition with the effect of lowering blood lipids. The fermentation conditions were 27-30°C, the water addition amount was 8%-15%, the fermentation time was 10-20 days, and the base ratio was 0.5g/mL-1.5g/mL.
It significantly reduces blood lipid activity and improves liver damage and lipid accumulation in hyperlipid rats. It has better results than traditional methods and has significant therapeutic effects on lowering blood lipids.
Smart Images
Figure CN120477305A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of traditional Chinese medicine fermentation, and particularly relates to a fermentation composition with blood lipid lowering effect, and a preparation method and application thereof. Background Art
[0002] Hyperlipidemia is a common metabolic disease caused by dyslipidemia, resulting in abnormally high plasma cholesterol and triglycerides. It is a major risk factor for conditions such as hypertension, atherosclerosis, vascular dementia, and coronary heart disease. Statistics show that HL is on the rise. Therefore, timely intervention and treatment of HL is of great practical significance for improving public health and alleviating medical pressures.
[0003] Traditional Chinese medicine practitioners throughout history have believed that the primary cause of HL is the accumulation of phlegm, which blocks the blood vessels and impairs the flow of Qi and blood. Over time, this leads to blood stasis and obstruction of the meridians. They also believed that phlegm and blood stasis are caused by imbalance in the five internal organs. Specifically, spleen and stomach deficiency leads to insufficient Qi flow and transformation, which in turn hinders the liver's ability to regulate and release Qi, leading to blood stasis and burdening the heart, lungs, and kidneys. Modern nutritionists believe that food is the primary means of treating disease, and that dietary measures should be taken to alleviate the development of hyperlipidemia. Traditional Chinese medicine has traditionally emphasized the correspondences between the liver, heart, spleen, lungs, and kidneys: green, red, yellow, white, and black. In traditional Chinese medicine, black beans, adzuki beans, white lentils, mung beans, and soybeans correspond to the five colors. Research has also confirmed that these five ingredients, including adzuki beans, white lentils, mung beans, and soybeans, play an important role in alleviating inflammation, providing antioxidant protection, and lowering blood lipids. However, these five ingredients contain foreign proteins, which can cause side effects such as diarrhea and bloating. Therefore, it is of practical significance to deal with it.
[0004] Traditional processing methods often involve steaming the five ingredients to eliminate the side effects of foreign proteins. This process is time-consuming, and the resulting ingredients become soft and mushy, making them difficult to further process. In recent years, fermentation technology using edible fungi, similar to probiotics, has been increasingly utilized in the development of new TCM products. This fermentation technology, based on traditional TCM fermentation processing methods, integrates modern microecology, bioengineering, and fermentation engineering to create a new, modern pharmaceutical technology for TCM. Poria cocos is a traditional Chinese medicine. It has a sweet, mild flavor, and is non-toxic. It enters the heart, spleen, lung, and kidney meridians, and has the effects of dispelling dampness and promoting diuresis, benefiting the spleen and stomach, protecting the kidneys, and calming the mind and promoting fluid production. Modern research has also confirmed that Poria cocos can lower blood lipids. Therefore, using black beans, adzuki beans, white lentils, mung beans, and soybeans as fermentation substrates and Poria cocos as the fermentation strain to produce novel fermentation products exhibits synergistic lipid-lowering properties. Furthermore, combining these two ingredients into a novel fermentation system is unprecedented in current technology. Summary of the Invention
[0005] In view of this, the purpose of the present invention is to provide a fermentation composition with lipid-lowering effect and its preparation method and application. The fermentation composition has a novel formulation concept, strong versatility and significant effect.
[0006] In order to achieve the above object, the present invention adopts the following technical solutions:
[0007] The first technical purpose of the present invention is to provide a fermentation composition with the effect of lowering blood lipids, wherein the fermentation composition is prepared by solid fermentation using black beans, red beans, white lentils, mung beans and soybeans as fermentation substrates and Poria cocos as the fermentation strain; wherein,
[0008] The fermented composition is prepared from the following components: 1 to 5 parts by weight of black beans, 1 to 3 parts by weight of red beans, 1 to 4 parts by weight of white lentils, 1 to 6 parts by weight of mung beans, and 1 to 3 parts by weight of soybeans;
[0009] The Poria cocos strain is Wolfiporia cocos BNCC354495 or Wolfiporia cocos BNCC145649, and the above strains are purchased from the China General Microbiological Culture Collection Center.
[0010] Furthermore, the fermentation composition is prepared from the following components: 1-3 parts by weight of black beans, 1-2 parts by weight of adzuki beans, 1-3 parts by weight of white lentils, 1-3 parts by weight of mung beans and 1-2 parts by weight of soybeans.
[0011] Furthermore, the fermented composition is made from the following components: 1 part by weight of black beans, 1 part by weight of adzuki beans, 1 part by weight of white lentils, 1 part by weight of mung beans and 1 part by weight of soybeans.
[0012] The second technical object of the present invention is to provide a method for preparing the fermentation composition having the effect of lowering blood lipids as described above, the method comprising the following steps:
[0013] (1) Weighing black beans, adzuki beans, white lentils, mung beans, and soybeans respectively, mixing them, soaking them, crushing them, and sterilizing them to prepare fermentation raw materials;
[0014] (2) inoculating the fermentation bacteria into the fermentation raw material obtained in step (1), and fermenting to obtain the fermentation composition having the effect of lowering blood lipids.
[0015] Furthermore, in step (1), the soaking time is 4 hours.
[0016] Furthermore, in step (2), the fermentation conditions are as follows:
[0017] The fermentation temperature is 27-30°C, the amount of water added is 8%-15%, the fermentation time is 10d-20d, and the base material ratio is 0.5g / mL-1.5g / mL.
[0018] Preferably, the fermentation temperature is 28° C., the amount of water added is 10%, the fermentation time is 15 days, and the base material ratio is 1 g / mL.
[0019] Furthermore, the bacteria used in the fermentation was Poria cocos, and the concentration of the Poria cocos was 1×10 6 CFU / mL; and the Poria cocos is Wolfiporia cocos BNCC354495 or Wolfiporia cocos BNCC145649, and the above strains were purchased from the China General Microbiological Culture Collection Center.
[0020] The third technical purpose of the present invention is to claim the use of the fermentation composition in the preparation of lipid-lowering foods, health products and tea drinks.
[0021] Compared with the prior art, the present invention has the following beneficial effects:
[0022] The present invention prepares fermentation raw materials by crushing and sterilizing black beans, soybeans, mung beans, white lentils and red beans; various nutrients in the fermentation raw materials are more beneficial to the growth and reproduction of Poria cocos, and more abundant nutritional metabolic products are obtained. The fermentation composition finally obtained has significant lipid-lowering activity and significant therapeutic effect after animal functional tests. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] 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 merely embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying any creative work.
[0024] Figure 1 These are the HE staining results of each group.
[0025] Figure 2 The Oil Red O staining results of each group. DETAILED DESCRIPTION
[0026] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0027] The term "embodiment" is used herein specifically to describe any embodiment as "exemplary," and should not be construed as superior or preferable to other embodiments. Performance indicators in the embodiments of this application were tested using conventional testing methods in the art, unless otherwise specified. It should be understood that the terms used in this application are intended solely to describe specific implementations and are not intended to limit the disclosure herein.
[0028] Unless otherwise specified, the technical and scientific terms used herein have the same meanings as commonly understood by ordinary technicians in the technical field to which this application belongs; other experimental methods and technical means not specifically specified in this application refer to experimental methods and technical means commonly used by ordinary technicians in this field.
[0029] In order to better illustrate the content of this application, numerous specific details are provided in the specific examples below. It should be understood by those skilled in the art that this application can be implemented without certain specific details. In the examples, some methods, means, instruments, equipment, etc. well known to those skilled in the art are not described in detail in order to highlight the main purpose of this application.
[0030] Under the premise of no conflict, the technical features disclosed in the embodiments of this application can be combined arbitrarily, and the resulting technical solutions belong to the contents disclosed in the embodiments of this application.
[0031] The invention discloses a fermentation composition with blood lipid lowering effect, a preparation method and application thereof.
[0032] For a better understanding of the present invention, the present invention is further specifically described below through the following examples, but it should not be understood as limiting the present invention. Some non-essential improvements and adjustments made by those skilled in the art based on the above invention content are also considered to fall within the scope of protection of the present invention.
[0033] Example 1
[0034] A method for preparing a fermentation composition having the effect of lowering blood lipids comprises the following steps:
[0035] (1) 1.0 kg each of black beans, adzuki beans, soybeans, mung beans, and white lentils were mixed, soaked in water for 4 hours, filtered, crushed, and sterilized in an autoclave to obtain a mixture;
[0036] (2) The strains from the slant culture medium of Wolfiporia cocos BNCC354495 were transferred to MRS medium and cultured at 37°C for one generation to complete the activation of Wolfiporia cocos BNCC354495; 2.0 mL of the above bacterial solution was transferred to MRS medium and cultured at 37°C for two generations for later use;
[0037] (3) 100 g of the sterilized mixture was placed in a culture bag, 10 mL of water (10%) was added, and a bacterial solution of Wolfiporia cocos BNCC354495 was added at a base ratio of 1.0 g / mL. The concentration of Wolfiporia cocos BNCC354495 was 1×10 6 CFU / mL, and fermented at 28°C for 15 days to obtain fermentation composition 1.
[0038] Example 2
[0039] A method for preparing a fermentation composition having the effect of lowering blood lipids comprises the following steps:
[0040] (1) 1.0 kg each of black beans, adzuki beans, soybeans, mung beans, and white lentils were mixed, soaked in water for 4 hours, filtered, crushed, and sterilized in an autoclave to obtain a mixture;
[0041] (2) The strains from the slant culture medium of Wolfiporia cocos BNCC145649 were transferred to MRS medium and cultured at 37°C for one generation to complete the activation of Wolfiporia cocos BNCC145649; 2.0 mL of the above bacterial solution was transferred to MRS medium and cultured at 37°C for two generations for later use;
[0042] (3) 100 g of the sterilized mixture was placed in a culture bag, 10 mL of water (10%) was added, and a bacterial solution of Wolfiporia cocos BNCC145649 was added at a base ratio of 1.0 g / mL. The concentration of Wolfiporia cocos BNCC145649 was 1×10 6 CFU / mL, and fermented at 28°C for 15 days to obtain fermentation composition 2.
[0043] Example 3
[0044] A method for preparing a fermentation composition having the effect of lowering blood lipids comprises the following steps:
[0045] (1) 1.5 kg each of black beans, adzuki beans, soybeans, mung beans, and white lentils were mixed, soaked in water for 4 hours, filtered, crushed, and sterilized in an autoclave to obtain a mixture;
[0046] (2) The strains from the slant culture medium of Wolfiporia cocos BNCC145649 were transferred to MRS medium and cultured at 37°C for one generation to complete the activation of Wolfiporia cocos BNCC145649; 2.0 mL of the above bacterial solution was transferred to MRS medium and cultured at 37°C for two generations for later use;
[0047] (3) 100 g of the sterilized mixture was placed in a culture bag, 15 mL of water (15%) was added, and a bacterial solution of Wolfiporia cocos BNCC145649 was added at a base ratio of 0.5 g / mL. The concentration of Wolfiporia cocos BNCC145649 was 1×10 6 CFU / mL, and fermented at 28°C for 15 days to obtain fermentation composition 3.
[0048] Example 4
[0049] A method for preparing a fermentation composition having the effect of lowering blood lipids comprises the following steps:
[0050] (4) 1.5 kg each of black beans, adzuki beans, soybeans, mung beans, and white lentils were mixed, soaked in water for 4 hours, filtered, crushed, and sterilized in an autoclave to obtain a mixture;
[0051] (5) The strains from the slant culture medium of Wolfiporia cocos BNCC354495 were transferred to MRS medium and cultured at 37°C for one generation to complete the activation of Wolfiporia cocos BNCC354495; 2.0 mL of the above bacterial solution was transferred to MRS medium and cultured at 37°C for two generations for later use;
[0052] 200 g of the sterilized mixture was placed in a culture bag, 15 mL of water (7.5%) was added, and the bacterial solution of Wolfiporia cocos BNCC354495 was added at a base ratio of 2.0 g / mL. The concentration of Wolfiporia cocos BNCC354495 was 1×10 6 CFU / mL, and fermented at 28°C for 15 days to obtain fermentation composition 4.
[0053] In order to further demonstrate the beneficial effects of the present invention and to better understand the present invention, the following comparative examples are provided to further illustrate the technical features disclosed in the present invention, but they should not be construed as limiting the present invention. Other improvements made by those skilled in the art based on the above invention without inventive work are also considered to fall within the scope of protection of the present invention.
[0054] Comparative Example 1
[0055] 1.0 kg each of black beans, adzuki beans, soybeans and mung beans were taken, mixed, soaked in water for 4 hours, filtered, crushed, and sterilized at high temperature in an autoclave to obtain a fermentation raw material, thereby obtaining comparative example sample 1.
[0056] Comparative Example 2
[0057] Take 1.0 kg each of black beans, red beans and white lentils, mix them, soak them in water for 4 hours, filter them, crush them, and sterilize them at high temperature in a high-pressure sterilization equipment to obtain fermentation raw materials; and compared with Example 3, the mixed grain flour is fermented with yeast during the fermentation process to obtain comparative example sample 2.
[0058] Animal experiments
[0059] In order to further verify the pharmacological effects of the present invention, animal experiments were conducted on the fermentation compositions obtained in the examples and comparative examples to further verify the lipid-lowering effect of the fermentation compositions of the present invention.
[0060] Animal Grouping: 90 male SD rats, weighing 180-200g, were randomly divided into a control group and a hyperlipidemia group and adaptively housed for 7 days. A hyperlipidemia rat model was established using a high-fat diet for 18 weeks. Subsequently, the hyperlipidemia rats were randomly divided into a model group, a simvastatin group, Example 1 group, Example 2 group, Example 3 group, Example 4 group, Comparative Example 1 group, and Comparative Example 2 group.
[0061] Dosage: The dosage of simvastatin was 2.0 mg / kg. The rats in Example 1, Example 2, Example 3, Example 4, Comparative Example 1 and Comparative Example 2 groups were all given the drug by oral gavage at a dosage of 2.0 g / kg for 21 consecutive days.
[0062] Determination of index factors: After the last administration, rats in each group were fasted for 10 hours but not water. Then, rats were anesthetized with 1.0% sodium pentobarbital solution, and blood was collected from the abdominal aorta. The blood was allowed to stand at room temperature for 30 minutes, and then centrifuged at 3500 rpm for 10 minutes to obtain serum, which was quickly transferred to a -80°C refrigerator for storage. The levels of TG, TC, LDL-C, and HDL-C in the serum of rats in each group were measured using a kit. At the same time, the liver tissue of the rats was removed and directly fixed in 4% paraformaldehyde solution. The liver was divided into two parts. One liver sample was fixed in 10% formalin solution and stained with HE. The degree of liver cell damage was observed using an electron projection microscope. The other liver sample was stained with Oil Red O to observe the lipid accumulation in the hepatocytes of rats in each group.
[0063] Table 1 Serum factor determination indicators of each group
[0064]
[0065]
[0066] The results are shown in Table 1: Compared with the blank group, the levels of TG, TC, and LDL-C in the serum of the model group rats were significantly increased (p < 0.05), and the HDL-C content was significantly decreased (p < 0.05); the results show that the animal model was successfully established. Compared with the model group, the levels of TG, TC, and LDL-C in the serum of the simvastatin group and the rats in Examples 1, 2, 3, and 4 were significantly restored, and the HDL-C content was significantly increased (p < 0.05); this shows that the samples of Examples 1, 2, 3, and 4 do have significant lipid-lowering activity. Compared with the model group, the comparative examples 1 and 2 groups also had a certain regulatory effect on TG, TC, LDL-C, and HDL-C in the serum of hyperlipidemic rats, but their regulatory effect was not as good as that of the example group of the present invention, and there was no significant effect. It can be concluded that the fermentation composition obtained by the preparation method of the present invention has significant lipid-lowering activity.
[0067] Comparison of HE staining results
[0068] HE staining method: The liver was immersed in 10% formalin solution, dehydrated with graded ethanol, transparentized with xylene, immersed in wax, and embedded. The embedded tissue wax blocks were sectioned (5 μm thickness) using a freezing microtome. The sections were routinely dewaxed to water, stained with Ehrlich hematoxylin for 20 minutes, separated with 1% hydrochloric acid and ethanol, and bluing with tap water for 20 minutes. The sections were first washed with distilled water; then eluted with 70%, 80%, and 90% ethanol for 3 minutes each, and then stained with eosin solution for 10 seconds; then eluted with 95% and 100% ethanol for 10 minutes each, followed by permeabilization with xylene, mounting with neutral gum, and observed under an electron microscope.
[0069] like Figure 1 As shown, compared with the blank group, the liver damage in the model group was more serious, and its cell vacuolation was obvious. Examples 1, 2, 3 and 4 of the present invention can improve the degree of liver damage in rats with hyperlipidemia and reduce cell vacuolation; Comparative Examples 1 and 2 can also improve the liver condition of model rats, but their effects are obviously weaker than those of the example samples, which shows that the fermentation composition obtained by the process of the present invention has a significant improvement on the liver damage caused by hyperlipidemia.
[0070] Comparison of Oil Red O staining results
[0071] Oil Red O staining method: Add saturated Oil Red O stock solution to distilled water at a ratio of 3:2 (Oil Red O: distilled water), let stand at room temperature for 5 minutes, and filter before use. Rat liver tissue fixed in 4% paraformaldehyde was thoroughly washed with distilled water, sectioned, and rinsed in 60% isopropanol. After staining with Oil Red O for 10 minutes, the sections were differentiated with 60% isopropanol until the interstitial tissue was clear. After washing with distilled water, the sections were mounted with glycerol gelatin and observed under an optical microscope.
[0072] like Figure 2 As shown, compared with the blank group, the model group had severe liver lipid accumulation and obvious cellular lipid droplets. Examples 1, 2, 3 and 4 of the present invention can improve the lipid accumulation degree in the liver of hyperlipidemia rats and reduce the lipid droplet content; Comparative Examples 1 and 2 can also improve the liver condition of the model rats, but their effects are obviously weaker than those of the example samples, which shows that the fermentation composition obtained by the process of the present invention has a significant improvement on the liver lipid accumulation caused by hyperlipidemia.
[0073] In summary, the fermentation composition obtained by the preparation method of the present invention has a significant effect on lowering blood lipids and has a good development prospect in its application to related diseases such as hyperlipidemia and non-alcoholic fatty liver disease.
[0074] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A fermented composition having the effect of lowering blood lipids, characterized in that: The fermentation composition is prepared by solid fermentation using black beans, adzuki beans, white lentils, mung beans and soybeans as fermentation substrates and Poria cocos as fermentation bacteria; wherein, The fermented composition is prepared from the following components: 1 to 5 parts by weight of black beans, 1 to 3 parts by weight of red beans, 1 to 4 parts by weight of white lentils, 1 to 6 parts by weight of mung beans, and 1 to 3 parts by weight of soybeans; The Poria cocos strain is Wolfiporia cocos BNCC354495 or Wolfiporia cocos BNCC145649, and the above strains are purchased from the China General Microbiological Culture Collection Center.
2. The fermented composition with blood lipid lowering effect according to claim 1, characterized in that The fermented composition is prepared from the following components: 1-3 parts by weight of black beans, 1-2 parts by weight of adzuki beans, 1-3 parts by weight of white lentils, 1-3 parts by weight of mung beans and 1-2 parts by weight of soybeans.
3. The fermented composition with blood lipid lowering effect according to claim 1 or 2, characterized in that: The fermented composition is prepared from the following components: 1 part by weight of black beans, 1 part by weight of adzuki beans, 1 part by weight of white lentils, 1 part by weight of mung beans and 1 part by weight of soybeans.
4. A method for preparing the fermentation composition having the effect of lowering blood lipids according to claim 1, characterized in that: The method comprises the following steps: (1) Weighing black beans, adzuki beans, white lentils, mung beans, and soybeans respectively, mixing them, soaking them, crushing them, and sterilizing them to prepare fermentation raw materials; (2) inoculating the fermentation bacteria into the fermentation raw material obtained in step (1), and fermenting to obtain the fermentation composition having the effect of lowering blood lipids.
5. The method for preparing the fermentation composition having the effect of lowering blood lipids according to claim 4, characterized in that: In step (2), the fermentation conditions are as follows: The fermentation temperature is 27-30°C, the amount of water added is 8%-15%, the fermentation time is 10d-20d, and the base material ratio is 0.5g / mL-1.5g / mL.
6. The method for preparing the fermentation composition having the effect of lowering blood lipids according to claim 5, characterized in that: The fermentation temperature was 28°C, the amount of water added was 10%, the fermentation time was 15 days, and the base material ratio was 1 g / mL.
7. The method for preparing the fermentation composition having the effect of lowering blood lipids according to claim 4, characterized in that: The bacteria used in the fermentation was Poria cocos, and the concentration of the Poria cocos was 1×10 6 CFU / mL; and the Poria cocos is Wolfiporia cocos BNCC354495 or Wolfiporia cocos BNCC145649, and the above strains were purchased from the China General Microbiological Culture Collection Center.
8. Use of the fermentation composition according to any one of claims 1 to 3 or the fermentation composition prepared by the method according to claim 4 in preparing lipid-lowering foods, health products and tea drinks.