A preparation method and applications of sphallerocarpus gracilis fermentation broth with hypoglycemic and lipid-lowering functions

Abstract

The present invention provides a Sphallerocarpus gracilis (SG) fermentation broth with hypoglycemic and lipid-lowering functions, as well as its preparation method and applications, pertaining to the field of functional food technology. The present invention involves drying SG, followed by pulverization and sieving to obtain SG powder; mixing the SG powder with water, homogenizing, sterilizing, cooling, and then adding mixed bacterial powder for fermentation, followed by centrifugation to obtain the SG fermentation broth (SGFB). By fermenting the SG powder with purified water at a specific solid-to-liquid ratio, for a defined fermentation duration, with an appropriate proportion of probiotics at a specific temperature, the resulting SGFB contains relatively higher levels of active components such as total phenolics and flavonoids, possesses certain in vitro antioxidant capacity, hypoglycemic and lipid-lowering activities, thereby enhancing the added value of SG and providing new approaches for the development of SG functional foods.

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