Fermented broccoli powder with hypoglycemic effect and preparation method thereof
The preparation method of broccoli powder by fermenting with plant lactic acid bacteria improves the total phenol content and α-glucosidase inhibition ability of broccoli, solves the problem that the phenolic substances in broccoli have insignificant effects on lowering blood sugar and weight loss in the existing technology, and provides a food additive with the functions of lowering blood sugar and weight loss.
Patent Information
- Application Number
- CN202610022168.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-08
- Publication Date
- 2026-04-24
AI Technical Summary
Existing technologies struggle to effectively utilize the potent antioxidant phenolic compounds in broccoli, and attempts to enhance their inhibitory capacity against α-glucosidase through fermentation to lower blood sugar and aid weight loss are not very effective.
A method for preparing broccoli powder by fermentation with plant lactic acid bacteria, including pretreatment, pulping, bacterial revival, inoculation, fermentation, precooling, and freeze-drying, significantly improves the total phenol content and α-glucosidase inhibition ability in broccoli.
Fermentation significantly increases the total phenolic content of broccoli powder, which in turn significantly enhances its ability to inhibit α-glucosidase, thus possessing hypoglycemic and weight-loss functions, making it suitable as a food additive.
Smart Images
Figure CN121910132A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing, and in particular to a method for producing fermented broccoli powder, a natural food additive. Background Technology
[0002] With the progress of the times and rapid economic development, people's quality of life and dietary standards have gradually improved, leading to significant changes in my country's dietary patterns. Refined grains, highly processed foods, and high-sugar, high-fat foods have appeared extensively on people's tables, resulting in a gradual increase in the population suffering from overnutrition. Consequently, many health problems have emerged. Currently, obesity has become a significant public health issue in my country, and obesity-related diabetes is one of the key diseases of concern. Therefore, improving obesity and other lifestyle-related diseases such as diabetes through a well-balanced daily diet has become a practical and feasible solution.
[0003] Given this situation, current treatments primarily focus on inhibiting α-glucosidase to slow down the absorption of monosaccharides and carbohydrates in the small intestine, or to lower blood sugar and aid in weight loss. Many fruits and vegetables have been found to contain active substances that lower blood sugar and promote weight loss. Therefore, to obtain natural inhibitors with fewer side effects, natural products with strong antioxidant activity, such as proanthocyanidins, flavonoids, and phenolic acids, can be extracted from fruits and vegetables. These substances can effectively inhibit α-glucosidase.
[0004] Broccoli, also known as green cauliflower, Roman cauliflower, or green cauliflower, is a biennial herbaceous plant belonging to the Brassica genus of the Brassicaceae family. Broccoli is rich in a wide range of nutrients, including many antioxidant phenolic compounds such as proanthocyanidins, phenolic acids, and flavonoids, which possess strong biological activity. Current research, both domestically and internationally, primarily focuses on the active components of fresh broccoli. Studies have reported that fermented products based on plant substrates can effectively improve gut microbiota, slow starch digestion, and lower the glycemic index, thereby achieving weight loss and reducing diabetes. This has become a current research hotspot. Summary of the Invention
[0005] The purpose of this invention is to provide a natural food additive, fermented broccoli powder. This invention studies the functional properties of broccoli after fermentation with plant lactic acid bacteria. The product has a high total phenol content and good inhibitory ability against α-glucosidase, and can be used as a functional additive for weight loss and blood sugar reduction in daily diet.
[0006] The technical solution adopted in this invention is a method for preparing fermented broccoli powder, comprising the following steps: Step a. Broccoli pretreatment: Select fresh broccoli, rinse with clean water, cut off 2 cm of the broccoli corolla and collect it; Step b. Pulping: Mix broccoli and sterilized water in a ratio of 3:2 (g:mL) and homogenize using a blender for 75 seconds; Step c. Bacterial resuscitation: Take 1 mL of the primary culture of the selected broccoli endogenous lactic acid bacteria Broc-Lp1 and inoculate it into 100 mL of MRS broth medium. Subculture twice. Using sterile MRS broth medium as a reference, measure the bacterial concentration at 600 nm wavelength using a spectrophotometer. The viable count should reach 10-1. 10 log CFU / mL; Step d. Preparation of bacterial culture: Centrifuge the bacterial culture at 4℃ and 5000 r / min for 10 min, remove the supernatant, wash with an equal volume of sterile PBS and centrifuge again, repeat twice, remove the supernatant, and resuspend with an equal volume of sterile water for later use. Step e. Vaccination: with 10 8 The inoculum of CFU / g is mixed with the broccoli puree prepared in step b. Step f. Dispensing: Take 200 mL of the mixed broccoli puree and dispense it into 250 mL fermentation bottles for later use; Step g. Fermentation: Place the fermentation bottle in a 37℃ constant temperature incubator for 24 hours; Step h. Pre-cooling: After fermentation, spread the fermented broccoli puree evenly in an iron pan and store it in a -80℃ refrigerator for 6 hours to pre-cool. Step i. Freeze-drying: Place in a vacuum freeze dryer and freeze-dry for 3 days; Step j. Grinding: After freeze-drying, grind the fermented broccoli into powder, pass it through a 60-mesh sieve, and store it at -80℃ for later use.
[0007] Preferably, the inoculum amount of *Lactobacillus plantarum* in the broccoli puree is 10. 8 CFU / mL.
[0008] Preferably, the 2 cm portion of the broccoli corolla is homogenized with sterile water at a ratio of 3:2 (g:mL) before inoculation.
[0009] Preferably, the endogenous lactic acid bacteria in step c are broccoli endophytes, specifically Lactobacillus plantarum, with the preservation number CGMCC NO.24760.
[0010] A fermented broccoli powder with a total phenolic content of not less than 6.36 mg GAE / g DW, and an IC50 value for α-glucosidase. 50 The value should not exceed 2.92 mg / mL.
[0011] The application of fermented broccoli powder in the preparation of food additives with hypoglycemic and / or weight loss functions.
[0012] The beneficial effects of the present invention are: The present invention provides a natural food additive fermented broccoli powder and its application in weight loss and blood sugar reduction, which has the following beneficial effects: (1) Compared with the control group of unfermented broccoli powder, the total phenol content of the fermented broccoli powder prepared by the present invention is significantly increased after fermentation; (2) It significantly enhances the ability to inhibit α-glucosidase. Attached Figure Description
[0013] Figure 1 These are compounds that show significant changes in broccoli puree before and after fermentation.
[0014] Figure 2 The inhibitory activity of polyphenol extracts from fermented and unfermented broccoli against α-glucosidase was investigated. Detailed Implementation
[0015] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.
[0016] Example 1: Preparation of Fermented Broccoli Powder Step a. Broccoli pretreatment: Select fresh broccoli, rinse it with clean water, remove the stems and leaves, cut off 2 cm of the broccoli corolla and collect it; Step b. Pulping: Pulping broccoli and sterilized water in a ratio of 3:2 (g:mL) using a blender to form a homogenous paste, set aside; Step c. Bacterial resuscitation: 1 mL of primary culture of the selected broccoli endogenous lactic acid bacteria Broc-Lp1 was inoculated into 100 mL of MRS broth medium and incubated at 37 ℃ for 24 h. The culture was subcultured twice. Using sterilized MRS broth medium as a reference, the bacterial concentration was measured at 600 nm using a spectrophotometer. A viable count of 10-1 was achieved. 10 log CFU / mL; Step d. Preparation of bacterial culture: Centrifuge the bacterial culture at 4℃ and 5000 r / min for 10 min, remove the supernatant, rinse with an equal volume of sterile PBS (pH=7.4) and centrifuge again, repeat twice, remove the supernatant, and resuspend with an equal volume of sterile water for later use. Step e.: Inoculation: with 10 8 The inoculum of CFU / g is mixed with the broccoli puree prepared in step b. Step f.: Dispense 200 g of the mixed broccoli puree into a 250 mL fermentation bottle; Step g.: Fermentation: Place the fermentation bottle in a 37℃ constant temperature incubator for 24 hours. The fermentation endpoint is when the pH=4. Step h. Pre-cooling: After fermentation, spread the fermented broccoli puree evenly in an iron pan and store it at -80℃ for 6 hours to pre-cool. Step i. Freeze-drying: Place the pre-cooled fermented broccoli puree into a vacuum freeze dryer and freeze-dry for 3 days; Step j.: After freeze-drying, grind it into powder, pass it through a 60-mesh sieve, and store it at -80℃ for later use.
[0017] Example 2: Component Analysis of Fermented and Unfermented Broccoli Powder The components and their relative contents in fermented and unfermented broccoli extracts were identified and analyzed using UPLC-QTOF-MS / MS technology. Figure 1 The figures show significant changes in compounds within broccoli puree before and after fermentation. As can be seen from the figure, both fermented and unfermented broccoli extracts contain a large number of organic compounds. Among them, the content of phenolic compounds, such as L-phenyllactic acid, 3-(4-hydroxy-3-methoxyphenyl)propionic acid, and ethylparaben, increases significantly after fermentation. Therefore, we will focus on phenolic compounds in future studies.
[0018] Table 1 shows the types of polyphenols and the top 20 compounds with significantly increased relative content in fermented and unfermented broccoli. The extracted phenolic compounds mainly fall into two categories: phenylpropane and polyketides, and benzene ring compounds. These two categories can be further subdivided into flavonoids, isoflavones, cinnamic acid compounds, and anthracene compounds. Among these, L-phenyllactic acid showed the greatest variation in average content, with a difference of up to 8.73 times.
[0019] Table 1. Identification of phenolic compounds in fermented and unfermented broccoli
[0020] Example 3: Changes in polyphenol content of broccoli before and after fermentation Table 2 shows that the total phenolic content of broccoli before fermentation was 2.98 ± 0.10 mg GAE / mL, while the total phenolic content of broccoli after fermentation significantly increased to 6.36 ± 0.071 mg GAE / mL. This indicates that lactic acid bacteria fermentation significantly increased the total phenolic content of broccoli, which is consistent with the results of component analysis.
[0021] Table 2. Polyphenol content of fermented and unfermented broccoli
[0022] Example 4: Inhibitory activity of fermented and unfermented broccoli extracts against α-glucosidase like Figure 2As shown, the inhibitory activity of both fermented and unfermented broccoli polyphenol extracts exhibited a dose-dependent trend, increasing with increasing concentration. Fitting analysis of the experimental data revealed that the IC50 of unfermented broccoli polyphenol extract against α-glucosidase was... 50 The IC50 of fermented broccoli polyphenol extract was 13.90 ± 0.03 mg / mL. 50 The concentration was 2.92 ± 0.02 mg / mL. These results indicate that the fermented broccoli polyphenol extract exhibits stronger inhibitory activity against α-glucosidase than the unfermented broccoli polyphenol extract. This may be due to the increased total phenol content in broccoli after fermentation. Example 5: Results of physicochemical index determination of fermented broccoli.
[0023] As shown in Table 3, the freeze-dried fermented broccoli powder is rich in nutrients, with a protein content of 32.32±0.65 g / 100g. It is worth noting that the freeze-dried fermented broccoli powder has good reconstitution and flowability, and its moisture content meets the requirements of "NY / T 900-2016 Green Food Solid Fermented Seasonings", which is less than 7%.
[0024] Table 3. Physicochemical properties of freeze-dried fermented broccoli powder
[0025] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.
Claims
1. A method for preparing fermented broccoli powder, characterized in that, Includes the following steps: Step a. Broccoli pretreatment: Select fresh broccoli, rinse with clean water, cut off 2 cm of the broccoli corolla and collect it; Step b. Pulping: Mix broccoli and sterilized water in a ratio of 3:2 (g:mL) and homogenize using a blender for 75 seconds; Step c. Bacterial resuscitation: Take 1 mL of the selected broccoli endogenous lactic acid bacteria Broc-Lp1 culture and inoculate it into 100 mL of MRS broth medium. Subculture twice. Using sterile MRS broth medium as a reference, measure the bacterial concentration at 600 nm wavelength using a spectrophotometer. The viable count should reach 10-1. 10 log CFU / mL; Step d. Preparation of bacterial culture: Centrifuge the bacterial culture at 4℃ and 5000 r / min for 10 min, remove the supernatant, wash with an equal volume of sterile PBS and centrifuge again, repeat twice, remove the supernatant, and resuspend with an equal volume of sterile water for later use. Step e. Vaccination: with 10 8 The inoculum of CFU / g is mixed with the broccoli puree prepared in step b. Step f. Dispensing: Take 200 mL of the mixed broccoli puree and dispense it into 250 mL fermentation bottles for later use; Step g. Fermentation: Place the fermentation bottle in a 37℃ constant temperature incubator for 24 hours; Step h. Pre-cooling: After fermentation, spread the fermented broccoli puree evenly in an iron pan and store it in a -80℃ refrigerator for 6 hours to pre-cool. Step i. Freeze-drying: Place in a vacuum freeze dryer and freeze-dry for 3 days; Step j. Grinding: After freeze-drying, grind the fermented broccoli into powder, pass it through a 60-mesh sieve, and store it at -80℃ for later use.
2. The method for preparing fermented broccoli powder according to claim 1, characterized in that: The inoculation amount of *Lactobacillus plantarum* in the broccoli puree was 10. 8 CFU / mL.
3. The method for preparing fermented broccoli powder according to claim 1, characterized in that: The 2 cm portion of the broccoli corolla was homogenized with sterile water at a ratio of 3:2 (g:mL) and then inoculated.
4. The method for preparing fermented broccoli powder according to claim 1, characterized in that: The endogenous lactic acid bacteria in step c are broccoli endophytes, specifically Lactobacillus plantarum, with the preservation number CGMCC NO.24760.
5. A fermented broccoli powder, characterized in that: Prepared by the method described in any one of claims 1 to 4.
6. The fermented broccoli powder according to claim 5, characterized in that: Its total phenol content is not less than 6.36 mg GAE / g DW, and its IC50 value against α-glucosidase is... 50 The value should not exceed 2.92 mg / mL.
7. The use of fermented broccoli powder according to claim 5 or 6 in the preparation of food additives with hypoglycemic and / or weight loss functions.