Method for improving polyphenol content of mulberry leaves by lactic acid bacteria compound fermentation, fermentation product and use thereof

By optimizing the extraction process of mulberry leaf polyphenols through a compound fermentation method using lactic acid bacteria, the problems of harsh process conditions and stability in the extraction of mulberry leaf polyphenols were solved, and the polyphenol content was increased and the production process was made controllable, making it suitable for large-scale food-grade production.

CN122163682APending Publication Date: 2026-06-09SOUTH CHINA UNIV OF TECH
View PDF 0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SOUTH CHINA UNIV OF TECH
Filing Date
2026-01-19
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

Existing methods for extracting polyphenols from mulberry leaves have problems such as demanding process conditions, high requirements for solvent residue control, and difficulty in balancing cost and batch-to-batch stability. Furthermore, single lactic acid bacteria fermentation is difficult to balance polyphenol release efficiency, flavor, and process stability.

Method used

A combined fermentation method using Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus acidophilus was adopted. Through synergistic acid production and related enzyme activity, the release of bound polyphenols in mulberry leaves was promoted. Parameters such as the material-liquid ratio, inoculum size, fermentation temperature, and time were optimized to achieve fermentation under mild conditions.

Benefits of technology

The process increased the polyphenol content of mulberry leaves under mild conditions, improved the repeatability and adaptability of the process, reduced production costs, and made it suitable for large-scale food-grade production.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure CN122163682A_ABST
    Figure CN122163682A_ABST
Patent Text Reader

Abstract

This invention belongs to the field of microbial fermentation technology, and provides a method for increasing the polyphenol content of mulberry leaves through compound fermentation with lactic acid bacteria, as well as the fermentation product and its uses. Mulberry leaves are dried, pulverized, and sieved to obtain mulberry leaf powder; *Lactobacillus plantarum* ATCC8014, *Lactobacillus casei* ATCC334, and *Lactobacillus acidophilus* ATCC4356 are activated and mixed in a 1:1:1 ratio to obtain a compound bacterial solution; a fermentation substrate is prepared at a material-to-liquid ratio of 1:50 to 1:200 and sterilized, inoculated at 1% to 5%, and fermented at 33 to 41°C for 12 to 60 hours to obtain the fermented mulberry leaf product; the supernatant is separated from the solid-liquid mixture, filtered through a 0.22 μm filter, and freeze-dried to obtain the fermentation product. Under preferred conditions (1:100, 3.1%, 37.5°C, 49 hours), the total polyphenol content reaches 46.80 mg / g (gallic acid equivalent). The fermentation product can be used to prepare food or pharmaceutical compositions that improve indicators related to metabolic syndrome.
Need to check novelty before this filing date? Find Prior Art