Fermented papaya pulp as well as preparation method and application thereof

Abstract

The invention relates to the field of microbial fermentation, in particular to fermented papaya pulp and a preparation method and application thereof. The invention provides a preparation method of fermented papaya pulp, which comprises the following steps: inoculating pretreated papaya pulp with plant lactobacillus, and fermenting to obtain the fermented papaya pulp, the preservation number of the plant lactobacillus is GDMCC 66229, and the preservation number of the plant lactobacillus is GDMCC 66229. The invention provides lactic acid bacteria fermented papaya pulp and a preparation method thereof. The fermented papaya pulp prepared by the method has a better uric acid reducing effect than that before fermentation.

Description

Technical Field

[0001] This invention relates to the field of microbial fermentation, and more particularly to fermented papaya pulp, its preparation method, and its application. Background Technology

[0002] With the improvement of living standards, more and more people have high blood uric acid levels in recent years. Uric acid has become the second leading metabolic disease after diabetes, and the affected population is showing a trend of becoming younger, which has brought certain impacts on people's health and life.

[0003] In recent years, lactic acid bacteria fermented fruit and vegetable products have become increasingly popular. Currently, papayas are often consumed fresh or dried, which severely limits their value and affects their biological activity. Probiotic lactic acid bacteria fermentation can utilize its own metabolic processes to not only improve the flavor and safety of fruit raw materials but also enhance their nutritional value and functionality. Summary of the Invention

[0004] In view of this, the present invention provides fermented papaya pulp, its preparation method, and its applications. The present invention provides a lactic acid bacteria fermented papaya pulp and its preparation method, wherein the fermented papaya pulp prepared by this method has a better uric acid-lowering effect than that before fermentation.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0006] This invention provides a method for preparing fermented papaya pulp, wherein *Lactobacillus plantarum* is inoculated into pretreated papaya pulp, and after fermentation, the fermented papaya pulp is obtained.

[0007] The preservation number of the *Lactobacillus plantarum* is: GDMCC 66229.

[0008] In some embodiments of the present invention, in the above preparation method, the number of viable bacteria inoculated is 1~5×10⁻⁶. 6 CFU / mL.

[0009] In some embodiments of the present invention, the inoculation amount in the above preparation method is 1-5%.

[0010] In some embodiments of the present invention, in the above preparation method, the number of viable bacteria inoculated is 10. 8 CFU / mL.

[0011] In some embodiments of the present invention, the fermentation temperature in the above preparation method is 32~42℃.

[0012] In some embodiments of the present invention, the fermentation temperature in the above preparation method is 37°C.

[0013] In some embodiments of the present invention, the fermentation time in the above preparation method is 18-42 hours.

[0014] In some embodiments of the present invention, the fermentation time in the above preparation method is 24 hours.

[0015] In some embodiments of the present invention, in the above preparation method, the material-to-water ratio in the papaya pulp is (1~2):(2~1).

[0016] In some embodiments of the present invention, in the above preparation method, the material-to-water ratio in the papaya pulp is 1:1.

[0017] In some embodiments of the present invention, the pretreatment in the above preparation method includes the steps of washing, peeling, deseeding and sterilization.

[0018] The present invention also provides fermented papaya pulp obtained by the above preparation method.

[0019] This invention also provides the application of the above-mentioned fermented papaya pulp in the preparation of products that lower uric acid.

[0020] The present invention also provides a product comprising: the above-mentioned fermented papaya pulp.

[0021] In some embodiments of the present invention, the above-mentioned products include: microecological products and / or plant fermentation products.

[0022] The beneficial effects of this invention include:

[0023] (1) The fermentation by Lactobacillus plantarum gives the product a unique flavor, lowers the pH of the product and increases the acidity of the product;

[0024] (2) The uric acid-lowering effect of papaya pulp increases after fermentation by Lactobacillus plantarum.

[0025] Biological Preservation Instructions

[0026] Biological material: Lactiplantibacillus plantarum SCUT732; Classification and nomenclature: Lactiplantibacillus plantarum; Deposited on April 27, 2025 at Guangdong Provincial Center for Microbial Culture Collection; Address: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, Guangdong Academy of Sciences, Institute of Microbiology; Accession number: GDMCCNo:66229. Detailed Implementation

[0027] This invention discloses fermented papaya pulp, its preparation method, and its application.

[0028] It should be understood that the expression “one or more of…” individually includes each of the objects described after the expression, as well as various different combinations of two or more of the described objects, unless otherwise understood from the context and usage. The expression “and / or” combined with three or more described objects should be understood to have the same meaning, unless otherwise understood from the context.

[0029] The terms “including,” “having,” or “containing,” including the use of their grammatical synonyms, should generally be understood as open-ended and non-restrictive, for example, not excluding other unstated elements or steps, unless otherwise specifically stated or understood from the context.

[0030] It should be understood that the order of the steps or the order in which certain actions are performed is not important as long as the invention remains operational. Furthermore, two or more steps or actions can be performed simultaneously.

[0031] The use of any and all instances or exemplary language such as “e.g.” or “including” in this document is merely intended to better illustrate the invention and is not intended to limit the scope of the invention unless the claims are made. No language in this specification should be construed as indicating that any unclaimed element is essential to the practice of the invention.

[0032] Furthermore, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any value inevitably contains standard deviations due to individual test methods. Therefore, unless explicitly stated otherwise, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified with the word "approximately". Here, "approximately" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0033] This invention provides a lactic acid bacteria fermented papaya pulp, which utilizes probiotic lactic acid bacteria fermentation to enhance the effect of papaya in lowering uric acid levels.

[0034] This invention also provides a lactic acid bacteria fermented papaya pulp and its preparation method. The fermented papaya pulp prepared by this method has a better uric acid-lowering effect than that before fermentation.

[0035] This invention is achieved through the following technical solution:

[0036] A method for preparing papaya pulp fermented with Lactobacillus plantarum: it is prepared by fermentation with Lactobacillus plantarum SCUT732; the Lactobacillus plantarum SCUT732 was deposited at the Guangdong Provincial Center for Microbial Culture Collection on April 27, 2025, with the accession number GDMCC 66229.

[0037] The preparation steps are as follows:

[0038] (1) Select fresh, pest-free and mold-free papayas as raw materials, wash them with drinking water, peel and remove seeds, cut them into small pieces, control the material-to-water ratio to 1:2~2:1, beat for 10 minutes, and homogenize with a homogenizer to obtain unfermented pulp.

[0039] (2) Sterilize the unfermented papaya pulp at 121℃ for 15 min, cool it, and then inoculate it at a rate of 1-5%, using 1-5 × 10⁻⁶ ppm. 6 Inoculate with a live bacteria count of CFU / mL. Fermentation is then carried out at a constant temperature of 30-45℃ for 18-42 hours.

[0040] (3) Sterilize the above fermented material at 121℃ for 15 minutes to obtain fermented papaya pulp.

[0041] Sensory rating table involved in the embodiments of the present invention:

[0042] Table 1

[0043]

[0044] In Examples 1 to 5 of this invention, all raw materials and reagents used can be purchased from the market.

[0045] The present invention will be further illustrated below with reference to the embodiments:

[0046] Example 1: In vitro XOD inhibition capacity of papaya pulp prepared at different fermentation times, and its effect on pH and acidity.

[0047] Select fresh, pest-free, and mold-free papayas as raw materials. Wash them thoroughly with drinking water, peel and remove seeds, then cut them into small pieces. Maintain a 1:1 material-to-water ratio, pulp for 10 minutes, and homogenize. Next, bottle the mixture and sterilize at 121℃ for 15 minutes. After cooling, press 1×10 6 Inoculate with an inoculum of CFU / mL. Ferment at a constant temperature of 37℃ for 18–42 h. Finally, sterilize the fermented product at 121℃ for 15 min to obtain fermented papaya pulp.

[0048] 200 μL of papaya pulp sample was mixed with 200 μL of xanthine oxidase (XOD) solution (0.1 U / mL, phosphate buffer, pH 7.0, 100 mM). Then, 600 μL of xanthine solution (0.2 mM) was added, and the mixture was reacted in a 35°C water bath for 10 min. The absorbance at 295 nm was recorded at 0 min and 10 min using a UV spectrophotometer. In the control group, phosphate buffer (pH=7.0) was used instead of the enzyme solution. XOD inhibitory activity was expressed as milligrams of allopurinol equivalents per milliliter of fermented pulp (mg AP / g).

[0049] pH and acidity were determined according to national standard methods, with acidity expressed as lactic acid.

[0050] Table 2. XOD inhibition rate, pH and acidity of unfermented and fermented papaya pulp at different fermentation times

[0051]

[0052] Example 2: In vitro XOD inhibition capacity of papaya pulp prepared at different fermentation temperatures, and its effect on pH and acidity.

[0053] Select fresh, pest-free, and mold-free papayas as raw materials. Wash them thoroughly with drinking water, peel and remove seeds, then cut them into small pieces. Maintain a 1:1 material-to-water ratio, pulp for 10 minutes, and homogenize. Next, bottle the mixture and sterilize at 121℃ for 15 minutes. After cooling, press 1×10 6 Inoculate with an inoculum of CFU / mL. Ferment at a constant temperature of 30-45℃ for 24 h. Finally, sterilize the fermented product at 121℃ for 15 min to obtain fermented papaya pulp.

[0054] The XOD inhibition, pH, and acidity tests are the same as above.

[0055] Table 3. XOD inhibition rate, pH and acidity of unfermented and fermented papaya pulp at different fermentation times

[0056]

[0057] Example 3: In vitro XOD inhibition capacity of papaya pulp prepared with different inoculum amounts, and its effect on pH and acidity.

[0058] Select fresh, pest-free, and mold-free papayas as raw materials. Wash them thoroughly with drinking water, peel and remove seeds, then cut them into small pieces. Maintain a 1:1 material-to-water ratio, pulp for 10 minutes, and homogenize. Next, bottle the mixture and sterilize at 121℃ for 15 minutes. After cooling, press 1~5×10 6 Inoculate with an inoculum of CFU / mL. Ferment at a constant temperature of 37℃ for 24 h. Finally, sterilize the fermented product at 121℃ for 15 min to obtain fermented papaya pulp.

[0059] The XOD inhibition, pH, and acidity tests are the same as above.

[0060] Table 4. XOD inhibition rate, pH, and acidity of unfermented papaya pulp and papaya pulp with different inoculum amounts

[0061]

[0062] Example 4: In vitro XOD inhibition capacity, pH and acidity of papaya pulp prepared with different material-to-water ratios.

[0063] Select fresh, pest-free, and mold-free papayas as raw materials. Wash them thoroughly with drinking water, peel and remove seeds, then cut them into small pieces. Control the material-to-water ratio at 1:2, 1:1, or 2:1, and blend for 10 minutes, then homogenize. Next, bottle the mixture and sterilize at 121℃ for 15 minutes. After cooling, press 1×10 6 Inoculate with an inoculum of CFU / mL. Ferment at a constant temperature of 37℃ for 24 h. Finally, sterilize the fermented product at 121℃ for 15 min to obtain fermented papaya pulp.

[0064] The XOD inhibition, pH, and acidity tests are the same as above.

[0065] Table 5. XOD inhibition rate, pH and acidity of unfermented and fermented papaya pulp at different fermentation times

[0066]

[0067] Example 5: Effect of lactic acid bacteria fermentation on the uric acid-lowering effect of papaya pulp

[0068] Select fresh, pest-free, and mold-free papayas as raw materials. Wash them thoroughly with drinking water, peel and remove seeds, then cut them into small pieces. Maintain a material-to-water ratio of 1:2 to 2:1, and pulp for 10 minutes, then homogenize. Next, bottle the pulp and sterilize at 121℃ for 15 minutes. After cooling, press 1~5×10 6 Inoculate with an inoculum of CFU / mL. Ferment at a constant temperature of 37℃ for 18–24 h. Finally, sterilize the fermented product at 121℃ for 15 min to obtain fermented papaya pulp.

[0069] Following the above method, papaya pulp was prepared under the same conditions using laboratory-preserved *Lactobacillus plantarum* LP126, *Lactobacillus rhamnosus* LR432, *Lactobacillus fermentatus* LF645, and *Lactobacillus casei* LC862 as fermentation strains.

[0070] Mice were divided into 17 groups: normal group, model group, positive control group (AP group), and sample groups (including unfermented samples and fermented samples of different strains, totaling 13 groups). The normal control group was fed a basal diet and injected intraperitoneally with 0.5% sodium carboxymethyl cellulose (CMC-Na) solution. The other groups were fed diets with 20% yeast extract added, and simultaneously injected intraperitoneally daily with 250 mg / kg potassium oxonate to induce a hyperuricemia model. One hour after injection, mice were administered gavage. The AP group was administered allopurinol solution (5 mg / kg, dissolved in 0.5% CMC-Na aqueous solution) by gavage. In the papaya pulp intervention group, 2 grams per kilogram of mouse body weight were administered by gavage. The normal group and model group were given the corresponding volume of 0.5% CMC-Na solution, respectively. This treatment lasted for 3 weeks.

[0071] Table 6

[0072]

[0073] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing fermented papaya pulp, characterized in that, Lactobacillus plantarum was inoculated into pretreated papaya pulp, and after fermentation, the fermented papaya pulp was obtained. The preservation number of the *Lactobacillus plantarum* is: GDMCC 66229.

2. The preparation method according to claim 1, characterized in that, The number of live bacteria inoculated is 1~5×10⁻⁶. 6 CFU / mL.

3. The preparation method according to claim 1 or 2, characterized in that, The fermentation temperature is 32~42℃.

4. The preparation method according to any one of claims 1 to 3, characterized in that, The fermentation time is 18-42 hours.

5. The preparation method according to any one of claims 1 to 4, characterized in that, The material-to-water ratio in the papaya pulp is (1~2):(2~1).

6. The preparation method according to any one of claims 1 to 5, characterized in that, The pretreatment includes the steps of washing, peeling, deseeding, and sterilization.

7. Fermented papaya pulp obtained by the preparation method according to any one of claims 1 to 6.

8. The application of the fermented papaya pulp as described in claim 7 in the preparation of products that lower uric acid.

9. The product, characterized in that, include: The fermented papaya pulp as described in claim 7.

10. The product as described in claim 9, characterized in that, include: Microbial products and / or plant fermentation products.

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