A fermented product of black soybean and dehulled adlay mixture fermented by b. subtilis natto, its manufacturing method and its use thereof

Abstract

This invention provides a co-fermented product of a mixture of black soybean and dehulled adlay with B. subtilis natto (FBdAB). Furthermore, this invention provides a method for preparing this fermented product, wherein the method comprises steaming the mixture of black soybean and dehulled adlay, inoculating it with B. subtilis natto for fermentation, and then freeze-grinding to obtain a powdered fermented product. Additionally, this invention provides the use of this fermented product in the preparation of compositions for treating metabolic syndrome, wherein the metabolic syndrome is mediated by obesity and / or hyperglycemia.

Claims

1. A fermented product of a mixture of black soybean and dehulled adlay fermented with Bacillus subtilis natto, wherein the fermented product is a product FBdAB (co-Fermented Black soybean and dehulled adlay with B. subtilis natto) obtained by co-fermentation of a mixture of 1 part by weight of black soybean, 1 part by weight of dehulled adlay and 2.5 parts by weight of water after steaming; wherein the nutritional composition of the fermented product contains 5 to 45 calorie % carbohydrates and 5 to 25 calorie % protein.

2. The fermented product as claimed in claim 1, wherein the nutritional composition of the fermented product comprises 30 to 45 calorie % carbohydrates and 10 to 25 calorie % protein.

3. A method for preparing a fermented product, the fermented product being the fermented product described in claim 1, wherein the method comprises the following steps: (1) providing a black bean, a coix seed, and water; (2) steaming 1 part by weight of the black bean and 1 part by weight of the coix seed with 2.5 parts by weight of water at 121°C for 20 minutes to obtain a steaming product; (3) after the steaming product has cooled to 25°C, inoculating it with Bacillus subtilis natto and fermenting it at 30°C for 24 hours to obtain a fermented product; wherein, The inoculation concentration of the Bacillus subtilis natto is at least 106 CFU / g of cooking product; (4) the fermentation product is stirred evenly and freeze-dried for 3 to 5 days; and (5) the freeze-dried fermentation product is ground to obtain a powdered fermentation product.

4. The preparation method as described in claim 3, wherein the ferment contains at least 8.84 mg / g polyglutamic acid (γ-PGA).

5. Use of a ferment for preparing a composition for treating metabolic syndrome, wherein the ferment is as described in claim 1, wherein the metabolic syndrome is mediated by obesity and / or hyperglycemia.

6. The use as described in claim 5, wherein the metabolic syndrome is selected from at least one of the following characteristics: abnormal fat accumulation, glucose metabolism disorder, chronic inflammation, and gut microbiota dysbiosis.

7. The use as described in claim 6, wherein the glucose metabolism disorder includes insulin resistance, glucose intolerance, or hyperinsulinemia.

8. The use as described in claim 6, wherein the chronic inflammation includes hyperleptinemia, cell infiltration, or pro- / anti-inflammatory adipokines imbalance.

9. The use as described in claim 6, wherein the gut microbiota dysbiosis refers to a decrease in the richness, evenness, or diversity of microbial species in the gut.

10. The use as described in claim 5, wherein the fermentation product enhances lipid oxidation or inhibits lipid synthesis by promoting the AMPK-SIRT1 pathway.

11. The use as described in claim 5, wherein the ferment promotes insulin signaling and modulates tissue insulin resistance by promoting the PI3K-Akt pathway.

12. The use as described in claim 5, wherein the ferment reduces chronic inflammatory responses by upregulating anti-inflammatory cytokines or downregulating pro-inflammatory cytokines.

13. The use as described in claim 12, wherein the anti-inflammatory cytokine is IL-10; wherein the pro-inflammatory cytokine is TNF-α or IL-6.

14. The use as described in claim 5, wherein the fermentation product increases the production of short-chain fatty acids (SCFAs) by regulating the gut microbiota.

15. The use as described in claim 14, wherein the short-chain fatty acid (SCFA) is propionic acid or butyric acid.

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