CN119302399B - A tartary buckwheat complex with auxiliary blood sugar lowering effect and its preparation method and application - Google Patents

A tartary buckwheat complex with auxiliary blood sugar lowering effect and its preparation method and application

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CN119302399B
CN119302399B CN202411594083.1A CN202411594083A CN119302399B CN 119302399 B CN119302399 B CN 119302399B CN 202411594083 A CN202411594083 A CN 202411594083A CN 119302399 B CN119302399 B CN 119302399B
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tartary buckwheat
fermentation
blood sugar
preparation
complex
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CN119302399A (en
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严涛
李辉
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Hubei Time Seed Life Technology Co ltd
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Hubei Time Seed Life Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

本发明公开了一种具有降血糖功效的苦荞麦复合物及其制备方法和应用，以苦荞麦为主要原料，对其进行水提，在水提过程中加入氨基酸表面活性剂，能够有效提高细胞壁的通透性，使细胞内的黄酮类化合物、多酚类化合物以及蛋白质有效溶出，提高了苦荞麦中活性成分的提取率；然后采用凝结魏茨曼氏菌和黑曲霉复配对浸提液进行发酵，提高了浸提液中的活性成分含量，进而提高了降血糖效果；再采用剪切均质以及酶解联合处理苦荞麦渣，并采用羧甲基纤维素对其进行进一步处理，增加了膳食纤维组分的黏度，有利于束缚葡萄糖和淀粉酶的扩散运动，进一步提高了苦荞麦渣的辅助降血糖功效。

The invention discloses a tartary buckwheat complex with blood sugar lowering efficacy, as well as a preparation method and application thereof. Tartary buckwheat is used as a main raw material and subjected to water extraction. An amino acid surfactant is added during the water extraction process, which can effectively improve the permeability of the cell wall, effectively dissolve flavonoids, polyphenols and proteins in the cells, and improve the extraction rate of active ingredients in the tartary buckwheat. Then, a complex of Weizmannella coagulans and Aspergillus niger is used to ferment the extract, thereby increasing the content of active ingredients in the extract and further improving the blood sugar lowering effect. Then, tartary buckwheat residue is treated by combined shear homogenization and enzymatic hydrolysis, and further treated by carboxymethyl cellulose, thereby increasing the viscosity of the dietary fiber component, facilitating the restraint of the diffusion movement of glucose and amylase, and further improving the auxiliary blood sugar lowering efficacy of the tartary buckwheat residue.

Description

Tartary buckwheat compound with auxiliary blood sugar reducing effect, and preparation method and application thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a tartary buckwheat compound with an auxiliary blood sugar reducing effect, and a preparation method and application thereof.
Background
Diabetes is a common metabolic disease, mainly caused by insulin secretion deficiency or insulin insufficiency, and is characterized mainly by hyperglycemia. The long-standing hyperglycemic state can lead to chronic damage to various tissues, especially vital organs such as the eyes, kidneys, heart, blood vessels, and nerves. These lesions can lead to serious complications including retinopathy, diabetic nephropathy, cardiovascular disease, peripheral neuropathy, etc., which not only severely affect the quality of life of the patient, but can also lead to disability and even death.
In the treatment of diabetes, it is important to control the hydrolysis process of polysaccharides in the daily diet. The polysaccharide is hydrolyzed into monosaccharide in the digestion process, the absorption of the monosaccharide can rapidly increase the blood sugar concentration, so that the blood sugar fluctuation is caused, and the alpha-glucosidase is an enzyme existing on the cell membrane of the intestinal epithelium and has the main function of catalyzing the hydrolysis reaction of the polysaccharide, so that the activity of inhibiting the alpha-glucosidase can effectively slow down the decomposition speed of the polysaccharide, thereby reducing the increase range of postprandial blood sugar.
Currently, some synthetic α -glucosidase inhibitors, such as acarbose and miglitol, are used in clinic, and have been widely used for the treatment of diabetes. These drugs are effective in lowering postprandial blood glucose levels by inhibiting the activity of alpha-glucosidase. However, although these synthetic drugs are excellent in controlling blood sugar, they are accompanied by some side effects. For example, common side effects of acarbose include digestive system discomfort, flatulence, diarrhea, etc., and some patients may develop hepatotoxic reactions, requiring regular monitoring of liver function.
Thus, more and more researchers are beginning to focus on the potential of natural products in controlling blood glucose. Many foods, fruits and plants contain natural alpha-glucosidase inhibitors, which are usually less harmful and can be easily ingested by daily diet.
The Chinese patent document CN109078132A discloses a composition with the function of reducing or assisting in reducing blood sugar, which is prepared from the following raw materials, by weight, 0.5-1.5 parts of rhizoma polygonati, 1-2 parts of corn silk, 0.5-1.5 parts of fructus momordicae and 0.1-0.5 parts of liquorice, wherein the composition is prepared from medicinal materials in a national medicine-food dual-purpose catalog, belongs to a pure natural product, has rich resources, has few finished medicinal flavors, is low in price, can integrally regulate the metabolic function of a human body, has stable blood sugar reducing effect and high safety, and particularly has unique advantages in improving insulin resistance diabetes complications, but has long blood sugar reducing time and low blood sugar reducing rate, and the blood sugar reducing effect of the composition needs to be further improved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a tartary buckwheat compound with an auxiliary blood sugar reducing effect, and a preparation method and application thereof.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
In a first aspect, the present invention provides a method for preparing a tartary buckwheat complex with an auxiliary hypoglycemic effect, comprising the steps of:
s1, crushing and sieving tartary buckwheat to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into deionized water, adding an amino acid surfactant, heating, stirring and leaching, and filtering after leaching to obtain leaching liquor and tartary buckwheat residues;
s2, adding the leaching solution into sterilized coconut water, inoculating the Weizhiman and the Aspergillus niger, fermenting and culturing, sterilizing after the fermentation and culturing are finished, collecting the fermentation liquid, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
s3, adding the tartary buckwheat residues into deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavourzyme, performing enzymolysis reaction, inactivating enzyme at high temperature after the enzymolysis is finished, adding carboxymethyl cellulose solution, uniformly stirring and mixing, and performing freeze drying to obtain a dietary fiber component;
s4, uniformly mixing the fermentation component, the dietary fiber component and the xylitol to obtain the tartary buckwheat compound.
Preferably, in the step S1, the mass ratio of the tartary buckwheat flour to the deionized water to the amino acid surfactant is 10-20:100-150:0.2-0.5.
Preferably, in the step S1, the temperature of the heating, stirring and leaching is 80-90 ℃, the time is 2-4 hours, and the stirring speed is 300-500r/min.
Preferably, in step S2, the leaching solution is added in an amount of 20-30% by volume of sterilized coconut water, the inoculum size of the coagulated Wittman' S bacteria is 1-2%, and the inoculum size of Aspergillus niger is 1-2%.
Preferably, in the step S2, the fermentation temperature is 32-36 ℃, the fermentation time is 48-72h, and the stirring rotation speed is 100-200r/min in the fermentation culture process.
Preferably, in the step S3, the mass ratio of the tartary buckwheat residues to the deionized water to the alkaline protease to the flavourzyme to the carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150, and the mass fraction of the carboxymethyl cellulose solution is 1-3%.
Preferably, in the step S3, the temperature of the enzymolysis reaction is 50-60 ℃, and the time of the enzymolysis reaction is 1-2h.
Preferably, in step S4, the mass ratio of the fermentation component, the dietary fiber component and the xylitol is 10-20:30-50:4-6.
In a second aspect, the present invention provides a tartary buckwheat complex prepared by the above-described preparation method.
In a third aspect, the invention also provides application of the tartary buckwheat compound in preparing food for assisting in reducing blood sugar.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the tartary buckwheat compound provided by the invention, tartary buckwheat is taken as a main raw material, water extraction is carried out on the tartary buckwheat, and the amino acid surfactant is added in the water extraction process, so that the permeability of the cell wall can be effectively improved, flavonoid compounds, polyphenol compounds and proteins in cells can be effectively dissolved out, and the extraction rate of active ingredients in the tartary buckwheat is improved.
(2) According to the invention, the complex leaching liquor is fermented by adopting the complex of the condensed Wittman's bacteria and the aspergillus niger, the condensed Wittman's bacteria and the aspergillus niger respectively have different enzyme systems, complex polysaccharide and protein in the tartary buckwheat extracting liquor can be effectively decomposed, the condensed Wittman's bacteria can generate alcohol dehydrogenase, amylase, protease and the like to promote the fermentation of carbohydrates and the degradation of protein, the aspergillus niger can generate cellulase and pectase to further decompose pectin, and the combined polyphenol in the leaching liquor can be degraded into oligopeptide micromolecule substances through the synergistic effect of the condensed Wittman's bacteria and the aspergillus niger, so that the micromolecule polyphenol is released by the combined polyphenol in the leaching liquor, the absorption by intestinal tracts is easier, more amino acids and other active components are also facilitated to be released, and a foundation is provided for the hypoglycemic potential of fermentation products. In addition, a large amount of exopolysaccharide can be generated in the fermentation process, and the exopolysaccharide can interact with the alpha-glucosidase through electrostatic attraction or hydrogen bonds, so that the structure of the alpha-glucosidase is changed, the activity of the alpha-glucosidase is reduced, the effect of assisting in reducing blood sugar is achieved, and the fermentation product and other nutritional ingredients in the leaching solution play a role in reducing blood sugar together.
(3) The invention adopts shearing homogenization and enzymolysis to treat the tartary buckwheat slag, so that the soluble dietary fiber in the tartary buckwheat slag is released, the content of the water-soluble dietary fiber is obviously improved, meanwhile, the dietary fiber tissue in the tartary buckwheat slag is loosened, the specific surface area is increased, the combination of the dietary fiber, glucose, amylase and the like is facilitated, the blood sugar reducing effect of the tartary buckwheat slag is improved, and then the carboxymethyl cellulose is adopted to treat the tartary buckwheat slag, so that the viscosity of the dietary fiber component is increased, the diffusion movement of binding glucose and amylase is facilitated, and the auxiliary blood sugar reducing effect of the tartary buckwheat slag is further improved.
(4) Xylitol is used as a common prebiotic, is mainly used as a low-calorie sweetener in the invention, improves the mouthfeel, simultaneously promotes the growth of beneficial bacteria such as bifidobacteria and lactobacillus, helps to maintain the balance of intestinal flora and enhances the intestinal health.
Drawings
FIG. 1 is a graph comparing the inhibitory effect of each group of complexes on alpha-amylase activity;
FIG. 2 is a graph showing comparison of the inhibitory effect of each group of complexes on the activity of α -glucosidase;
FIG. 3 is a graph comparing the hypoglycemic effect of each group of complexes on hyperglycemic rats.
Detailed Description
The present invention will be described in further detail with reference to the following preferred examples, but the present invention is not limited to the following examples.
Unless otherwise specified, the chemical reagents involved in the present invention are all commercially available.
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
s1, preparing tartary buckwheat leaching solution and tartary buckwheat residues
Pulverizing radix Et rhizoma Fagopyri Tatarici, sieving to obtain radix Et rhizoma Fagopyri Tatarici powder, dispersing radix Et rhizoma Fagopyri Tatarici powder in deionized water, adding amino acid surfactant, heating and stirring for leaching, and filtering to obtain leaching solution and radix Et rhizoma Fagopyri Tatarici residue.
In the step, the tartary buckwheat is firstly crushed and is sieved by a 200-mesh sieve for treatment.
In this step, the mass ratio of the tartary buckwheat flour, the deionized water and the amino acid surfactant is 10-20:100-150:0.2-0.5, and in some embodiments of the invention, for example, 10:100:0.2、10:100:0.3、10:100:0.5、15:100:0.2、15:100:0.5、15:120:0.2、15:150:0.5、20:100:0.2、20:120:0.4、20:150:0.5, but not limited to the listed values, other non-listed values in the range of values are equally applicable.
Wherein the amino acid surfactant is selected from glycine or glutamic acid.
In this step, the temperature of the heated and stirred leaching is 80-90 ℃, for example, 80 ℃, 82 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃ and 90 ℃, the time is 2-4 hours, for example, 2 hours, 2.5 hours, 3 hours, 3.5 hours and 4 hours, the stirring speed is 300-500r/min, for example, 300r/min, 350r/min, 400r/min, 450r/min and 500r/min can be selected, but the method is not limited to the listed values, and other non-listed values in the numerical range are applicable.
According to the invention, the tartary buckwheat is taken as a main raw material, and is subjected to water extraction, and the amino acid surfactant is added in the water extraction process, so that the permeability of the cell wall can be effectively improved, the flavonoid compounds, the polyphenol compounds and the proteins in the cells can be effectively dissolved out, and the extraction rate of active ingredients in the tartary buckwheat is improved.
S2, preparing a fermentation component
Adding the leaching solution into sterilized coconut water, inoculating the coagulated Weizhiman and Aspergillus niger, fermenting, culturing, sterilizing after the fermentation culture is finished, collecting the fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component.
In the step, coconut water is used as a fermentation substrate, and contains a large amount of nutrients, so that the utilization of effective substances in leaching liquor by the condensation of the Wittman's bacteria and the Aspergillus niger is reduced, and the fermentation liquor contains more active ingredients for reducing blood sugar.
In this step, the addition amount of the extract is 20 to 30% (v/v), for example, 20%, 25%, 28%, 30%, the inoculation amount of M.coagulans is 1 to 2% (v/v), for example, 1%, 1.2%, 1.5%, 1.8%, 2%, and the inoculation amount of A.niger is 1 to 2% (v/v), for example, 1%, 1.2%, 1.5%, 1.8%, 2%, based on the volume of sterilized coconut water, but not limited to the above values, and other values not listed in the numerical range are applicable.
In the step, in the fermentation culture process, the fermentation temperature is 32-36 ℃, such as 32-33 ℃, 34 ℃, 35 ℃ and 36 ℃, the fermentation time is 48-72h, such as 48h, 54h, 60h, 66h and 72h, the stirring rotation speed is 100-200r/min, such as 100r/min, 120r/min, 150r/min, 180r/min and 200r/min, the values are selected, but the method is not limited to the listed values, and other values not listed in the numerical range are applicable.
According to the invention, the complex leaching liquor is fermented by adopting the complex of the condensed Wittman's bacteria and the aspergillus niger, the condensed Wittman's bacteria and the aspergillus niger respectively have different enzyme systems, complex polysaccharide and protein in the tartary buckwheat extracting liquor can be effectively decomposed, the condensed Wittman's bacteria can generate alcohol dehydrogenase, amylase, protease and the like to promote the fermentation of carbohydrates and the degradation of protein, the aspergillus niger can generate cellulase and pectase to further decompose pectin, and the combined polyphenol in the leaching liquor can be degraded into oligopeptide micromolecule substances through the synergistic effect of the condensed Wittman's bacteria and the aspergillus niger, so that the micromolecule polyphenol is released by the combined polyphenol in the leaching liquor, the absorption by intestinal tracts is easier, more amino acids and other active components are also facilitated to be released, and a foundation is provided for the hypoglycemic potential of fermentation products.
In addition, a large amount of exopolysaccharide can be generated in the fermentation process, and the exopolysaccharide can interact with the alpha-glucosidase through electrostatic attraction or hydrogen bonds, so that the structure of the alpha-glucosidase is changed, the activity of the alpha-glucosidase is reduced, the effect of assisting in reducing blood sugar is achieved, and the fermentation product and other nutritional ingredients in the leaching solution play a role in reducing blood sugar together.
S3, preparing a dietary fiber component
Adding the tartary buckwheat residues into deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavourzyme, performing enzymolysis reaction, inactivating enzyme at high temperature after the enzymolysis is finished, adding carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain the dietary fiber component.
In the step, the mass ratio of the tartary buckwheat residues to the deionized water to the alkaline protease to the flavourzyme to the carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150.
Wherein the mass fraction of the carboxymethyl cellulose solution is 1-3%.
In this step, the temperature of the enzymolysis reaction is 50-60 ℃, for example, 50 ℃, 52 ℃, 55 ℃, 58 ℃ and 60 ℃ can be selected, the time of the enzymolysis reaction is 1-2h, for example, 1h, 1.5h and 2h can be selected, but the method is not limited to the listed values, and other non-listed values in the numerical range are applicable.
According to the invention, the tartary buckwheat residues after water leaching are insoluble dietary fibers, and the tartary buckwheat residues are treated by combining shearing homogenization and enzymolysis, so that the soluble dietary fibers in the tartary buckwheat residues are released, the content of the water-soluble dietary fibers is remarkably improved, meanwhile, the dietary fiber tissues in the tartary buckwheat residues are loosened, the specific surface area is increased, the dietary fibers are combined with glucose, amylase and the like, so that the blood sugar reducing effect of the tartary buckwheat residues is improved, and then the tartary buckwheat residues are treated by adopting carboxymethyl cellulose, so that the viscosity of dietary fiber components is increased, the diffusion movement of binding glucose and amylase is facilitated, and the auxiliary blood sugar reducing effect of the tartary buckwheat residues is further improved.
S4, preparing tartary buckwheat compound
And uniformly mixing the fermentation component, the dietary fiber component and the xylitol to obtain the tartary buckwheat compound.
In this step, the mass ratio of the fermentation component, the dietary fiber component and the xylitol is 10-20:30-50:4-6, and in some embodiments of the present invention, for example, 10:30:4, 10:30:6, 15:30:4, 15:30:5, 15:50:6, 20:40:4, 20:50:6 may be selected, but not limited to the recited values, and other non-recited values within the range of values are equally applicable.
In the invention, xylitol is mainly used as a low-calorie sweetener, improves the taste, simultaneously promotes the growth of beneficial bacteria such as bifidobacteria and lactobacillus, helps to maintain the balance of intestinal flora and enhances the intestinal health.
The invention is further illustrated by the following specific examples, wherein the tartary buckwheat used in the invention is purchased from Ruidan Chinese herbal medicine planting Co., ltd. In the Bose, the Wittman's coagulating is purchased from Jiangsu Miao biosciences Co., ltd. In the living bacteria number is 6.0X10 10 cfu/mL, the Aspergillus niger is purchased from Shanghai North biosciences Co., ltd. In the living bacteria number is 3.5X10 8 cfu/mL, and the alkaline protease and the flavor protease are purchased from Jiangsu Jiujia biosciences Co., ltd.
Example 1
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
s1, crushing 10g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 100g of deionized water, adding 0.2g of glycine, leaching for 4 hours under the condition that the stirring speed is 300r/min and the temperature is 80 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
S2, adding the leaching solution into sterilized coconut water, inoculating the coagulated Wittman 'S bacteria and aspergillus niger, wherein the adding amount of the leaching solution is 20 percent, the inoculating amount of the coagulated Wittman' S bacteria is 1 percent, the inoculating amount of the aspergillus niger is 1 percent, fermenting and culturing for 72 hours under the condition that the stirring speed is 100r/min and the temperature is 32 ℃, sterilizing after the fermentation and culturing are finished, collecting fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
S3, adding 20g of tartary buckwheat residues into 300g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavourzyme, carrying out enzymolysis reaction at 50 ℃, carrying out enzymolysis reaction for 2 hours, inactivating enzyme at high temperature after enzymolysis is finished, adding 100g of 2wt% of carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain a dietary fiber component;
S4, uniformly mixing 10g of fermentation component, 30g of dietary fiber component and 4g of xylitol to obtain the tartary buckwheat compound.
Example 2
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
S1, crushing 20g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 150g of deionized water, adding 0.5g of glycine, leaching for 3 hours under the condition that the stirring speed is 300r/min and the temperature is 85 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
s2, adding the leaching solution into sterilized coconut water, inoculating the coagulated Wittman 'S bacteria and aspergillus niger, wherein the adding amount of the leaching solution is 25 percent, the inoculating amount of the coagulated Wittman' S bacteria is 2 percent, the inoculating amount of the aspergillus niger is 2 percent, fermenting and culturing for 60 hours under the condition that the stirring speed is 100r/min and the temperature is 32 ℃, sterilizing after the fermentation and culturing are finished, collecting fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
S3, adding 40g of tartary buckwheat residues into 500g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 8, adding 1g of alkaline protease and 1g of flavourzyme, carrying out enzymolysis reaction at 60 ℃, inactivating enzyme at high temperature after the enzymolysis reaction is completed for 1h, adding 100g of 1wt% of carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain a dietary fiber component;
s4, uniformly mixing 20g of fermentation component, 40g of dietary fiber component and 5g of xylitol to obtain the tartary buckwheat compound.
Example 3
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
S1, crushing 15g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 150g of deionized water, adding 0.4g of glycine, leaching for 2 hours under the condition that the stirring speed is 500r/min and the temperature is 90 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
S2, adding the leaching solution into sterilized coconut water, inoculating the coagulated Wittman 'S bacteria and aspergillus niger, wherein the adding amount of the leaching solution is 30 percent, the inoculating amount of the coagulated Wittman' S bacteria is 2 percent, the inoculating amount of the aspergillus niger is 2 percent, fermenting and culturing for 48 hours under the condition that the stirring speed is 200r/min and 36 ℃, sterilizing after the fermentation and culturing are finished, collecting fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
S3, adding 25g of tartary buckwheat residues into 400g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 10, adding 0.8g of alkaline protease and 0.8g of flavourzyme, carrying out enzymolysis reaction at 55 ℃, carrying out enzymolysis reaction for 1.5h, inactivating enzyme at high temperature after enzymolysis is finished, adding 100g of 3wt% of carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain a dietary fiber component;
S4, uniformly mixing 15g of fermentation component, 50g of dietary fiber component and 6g of xylitol to obtain the tartary buckwheat compound.
Comparative example 1
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
s1, crushing 10g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 100g of deionized water, adding 0.2g of glycine, leaching for 4 hours under the condition that the stirring speed is 300r/min and the temperature is 80 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
S2, performing freeze drying treatment on the leaching solution to obtain a tartary buckwheat extract;
S3, adding 20g of tartary buckwheat residues into 300g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavourzyme, carrying out enzymolysis reaction at 50 ℃, carrying out enzymolysis reaction for 2 hours, inactivating enzyme at high temperature after enzymolysis is finished, adding 100g of 2wt% of carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain a dietary fiber component;
S4, uniformly mixing 10g of tartary buckwheat extract, 30g of dietary fiber component and 4g of xylitol to obtain the tartary buckwheat compound.
In comparison with example 1, the leaching solution was not subjected to fermentation treatment.
Comparative example 2
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
s1, crushing 10g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 100g of deionized water, adding 0.2g of glycine, leaching for 4 hours under the condition that the stirring speed is 300r/min and the temperature is 80 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
S2, adding the leaching solution into sterilized coconut water, inoculating the coagulated Wittman 'S bacteria, wherein the adding amount of the leaching solution is 20% and the inoculating amount of the coagulated Wittman' S bacteria is 2% based on the volume of the sterilized coconut water, fermenting and culturing for 72 hours under the conditions that the stirring speed is 100r/min and the temperature is 32 ℃, sterilizing after the fermentation and culturing are finished, collecting fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
S3, adding 20g of tartary buckwheat residues into 300g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavourzyme, carrying out enzymolysis reaction at 50 ℃, carrying out enzymolysis reaction for 2 hours, inactivating enzyme at high temperature after enzymolysis is finished, adding 100g of 2wt% of carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain a dietary fiber component;
S4, uniformly mixing 10g of fermentation component, 30g of dietary fiber component and 4g of xylitol to obtain the tartary buckwheat compound.
In comparison with example 2, the leaching solution was fermented with only the condensed Wittman's bacteria.
Comparative example 3
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
s1, crushing 10g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 100g of deionized water, adding 0.2g of glycine, leaching for 4 hours under the condition that the stirring speed is 300r/min and the temperature is 80 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
S2, adding the leaching solution into sterilized coconut water, inoculating aspergillus niger, wherein the adding amount of the leaching solution is 20% and the inoculating amount of the aspergillus niger is 2% based on the volume of the sterilized coconut water, fermenting and culturing for 72 hours under the condition that the stirring speed is 100r/min and the temperature is 32 ℃, sterilizing after the fermentation and culturing are finished, collecting fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
S3, adding 20g of tartary buckwheat residues into 300g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavourzyme, carrying out enzymolysis reaction at 50 ℃, carrying out enzymolysis reaction for 2 hours, inactivating enzyme at high temperature after enzymolysis is finished, adding 100g of 2wt% of carboxymethyl cellulose solution, uniformly stirring and mixing, and freeze-drying to obtain a dietary fiber component;
S4, uniformly mixing 10g of fermentation component, 30g of dietary fiber component and 4g of xylitol to obtain the tartary buckwheat compound.
Comparative example 3 compared to example 1, the leaching solution was fermented with Aspergillus niger alone.
Comparative example 4
A preparation method of tartary buckwheat compound with auxiliary blood sugar reducing effect comprises the following steps:
s1, crushing 10g of tartary buckwheat, sieving with a 200-mesh sieve to obtain tartary buckwheat powder, dispersing the tartary buckwheat powder into 100g of deionized water, adding 0.2g of glycine, leaching for 4 hours under the condition that the stirring speed is 300r/min and the temperature is 80 ℃, and filtering to obtain leaching liquor and tartary buckwheat residues after leaching is finished;
S2, adding the leaching solution into sterilized coconut water, inoculating the coagulated Wittman 'S bacteria and aspergillus niger, wherein the adding amount of the leaching solution is 20 percent, the inoculating amount of the coagulated Wittman' S bacteria is 1 percent, the inoculating amount of the aspergillus niger is 1 percent, fermenting and culturing for 72 hours under the condition that the stirring speed is 100r/min and the temperature is 32 ℃, sterilizing after the fermentation and culturing are finished, collecting fermentation liquor, ultrafiltering, collecting filtrate, and freeze-drying the filtrate to obtain a fermentation component;
S3, adding 20g of tartary buckwheat residues into 300g of deionized water, uniformly mixing, homogenizing by using a high-shear homogenizer, then adjusting the pH value of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavourzyme, performing enzymolysis reaction at 50 ℃, performing enzymolysis reaction for 2 hours, inactivating enzyme at high temperature after enzymolysis is finished, and freeze-drying to obtain a dietary fiber component;
S4, uniformly mixing 10g of fermentation component, 30g of dietary fiber component and 4g of xylitol to obtain the tartary buckwheat compound.
Comparative example 4 compared with example 1, the tartary buckwheat residue was not treated with carboxymethyl cellulose.
The tartary buckwheat complexes prepared in examples 1 to 3 and comparative examples 1 to 4 were subjected to functional tests, specifically as follows:
1. Alpha-amylase Activity inhibition assay
Preparing the tartary buckwheat compound prepared in the examples 1-3 and the comparative examples 1-4 into sample diluent with the mass concentration of 1.0mg/mL by using PBS buffer solution respectively, weighing 30 mu L, placing the same volume of 1U/mL alpha-amylase solution into an ELISA plate, reacting for 10min at 37 ℃, adding the same volume of 1% starch solution, uniformly mixing, rapidly adding 50 mu L of DNS solution after water bath at 37 ℃ for 15min, stopping the reaction, boiling water bath for 5min, performing ice water bath for 15min after color development, taking acarbose as positive control, measuring the absorbance of the solution at the wavelength of 540nm, calculating the inhibition rate of each group of compositions to alpha-amylase, and testing the result as shown in figure 1.
2. Alpha-glucosidase Activity inhibition experiment
Taking the tartary buckwheat complexes of examples 1-3 and comparative examples 1-4, preparing a sample diluent with the mass concentration of 1.0mg/mL by using a PBS buffer solution of 0.1mol/L, taking 40 mu L, weighing the same volume of 1U/mL of alpha-glucosidase solution, placing the alpha-glucosidase solution in an ELISA plate, reacting for 10min at 37 ℃, adding the PNPG solution with the same volume of 5mmol/L, uniformly mixing, adding 100mL of Na 2CO3 solution (0.1 mol/L) after 5min in a 37 ℃ water bath, shaking for 1min to terminate the reaction, taking acarbose as a positive control, measuring the absorbance of the solution at the wavelength of 405nm, and calculating the inhibition rate of each group of compositions on alpha-glucosidase, wherein the test result is shown in figure 2.
As can be seen from figures 1 and 2, the tartary buckwheat compound prepared by the invention has better inhibition effect on alpha-amylase and alpha-glucosidase, and can slow down the digestion process of carbohydrate, so that the postprandial blood sugar concentration rise is slowed down, thereby being beneficial to maintaining the blood sugar health level.
The tartary buckwheat compound prepared in the example 1 and the comparative examples 1-4 is subjected to a hyperglycemia model hypoglycemic experiment, and the specific steps are as follows:
The hyperglycemia modeling method comprises selecting SPF C57BL/6J adult male mice (26+ -2) g, adapting to 3-5 days, raising at 24-26 deg.C with relative humidity 40-60%, and alternately taking food and drinking water during raising period. 15 animals are taken randomly and fasted for 3-5 hours, and fasting blood glucose is measured and used as the basic blood glucose value of the batch of animals. The animals were then fasted for 24 hours (free-standing water), molded by injection of tetraoxapyrimidine (freshly prepared prior to use), and mice were 50mg/kg BW.iv. After 7 days, the animals are fasted for 3 hours, blood sugar is measured, and the blood sugar value is 10-25mmol/L, which is the successful animal of the hyperglycemia model.
According to the blood sugar results after molding, the mice with successful molding are divided into a group of example 1, a group of comparative example 2, a group of comparative example 3 and a group of comparative example 4, wherein 10 mice are respectively used. The blank group is free to feed and maintain the feed, the model group, the example 1 group, the comparative example 2 group, the comparative example 3 group and the comparative example 4 group are free to feed and maintain the high heat energy feed (10% of lard, 15% of sucrose, 15% of egg yolk powder, 5% of casein, 1.2% of cholesterol, 0.2% of sodium cholate, 0.6% of calcium bicarbonate, 0.4% of stone powder and 52.6% of mouse maintenance feed). The caloric content of the high-caloric feed is higher than that of the maintenance feed. Example 1 group the tartary buckwheat complex (1 g/kg-BW) prepared in example 1 was orally administered daily, the tartary buckwheat complex (1 g/kg-BW) prepared in comparative example 1, comparative example 2, comparative example 3 and comparative example 4 was orally administered daily, the tartary buckwheat complex (1 g/kg-BW) prepared in comparative example 3 and comparative example 4 was administered daily, the model control group and the blank group were administered with an equal amount of physiological saline (1 g/kg-BW), and fasting blood glucose values were measured after 30 consecutive days (before fasting and experiment), and the test results are shown in fig. 3, wherein "#" represents P <0.01 when compared to the blank group, "#" represents P <0.05 when compared to the model control group, and "#" represents P <0.01 when compared to the model control group.
As can be seen from fig. 3, after 30 days of the experiment, compared with the model control group, the terminal fasting blood glucose value of the hyperglycemia mice in the example 1 group is significantly reduced (p < 0.01), which indicates that the tartary buckwheat compound prepared by the invention has an inhibition effect on hyperglycemia caused by tetraoxypyrimidine, and can effectively reduce the blood glucose of the hyperglycemia mice.
Finally, it should be noted that the above embodiments do not limit the invention in any way. Modifications and improvements will readily occur to those skilled in the art upon the basis of the present invention. Accordingly, any modification or improvement made without departing from the spirit of the invention is within the scope of the invention as claimed.

Claims (9)

1.一种具有辅助降血糖功效的苦荞麦复合物的制备方法，其特征在于，包括如下步骤：1. A method for preparing a tartary buckwheat complex having an auxiliary blood sugar-lowering effect, comprising the following steps: S1、将苦荞麦粉碎、过筛，得到苦荞麦粉，再将苦荞麦粉分散到去离子水中，然后加入氨基酸表面活性剂，加热搅拌浸提，浸提结束后，过滤，得到浸提液和苦荞麦渣；S1, grinding and sieving tartary buckwheat to obtain tartary buckwheat flour, then dispersing the tartary buckwheat flour into deionized water, and then adding an amino acid surfactant, heating and stirring to extract, and after the extraction is completed, filtering to obtain an extract and tartary buckwheat residue; S2、将浸提液加入到灭菌椰子水中，然后接种凝结魏茨曼氏菌和黑曲霉，发酵培养，待发酵培养结束后，灭菌，收集发酵液，超滤，收集滤液，将滤液冷冻干燥，得到发酵组分；S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, fermenting and culturing, sterilizing after the fermentation is completed, collecting the fermentation broth, ultrafiltration, collecting the filtrate, and freeze-drying the filtrate to obtain a fermentation component; S3、将苦荞麦渣加入到去离子水中，混合均匀，使用高剪切均质机均质处理，随后调节溶液的pH为8-10，加入碱性蛋白酶和风味蛋白酶，进行酶解反应，酶解结束后高温灭酶，再加入羧甲基纤维素溶液，搅拌混合均匀，经冷冻干燥得到膳食纤维组分；S3, adding tartary buckwheat residue to deionized water, mixing uniformly, and homogenizing using a high shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavor protease, and performing enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at high temperature, and then the carboxymethyl cellulose solution is added, stirring and mixing uniformly, and freeze-drying to obtain a dietary fiber component; S4、将发酵组分、膳食纤维组分和木糖醇混合均匀，即得到苦荞麦复合物；S4, uniformly mixing the fermentation component, the dietary fiber component, and xylitol to obtain a tartary buckwheat complex; 其中，发酵组分、膳食纤维组分和木糖醇的质量比为10-20:30-50:4-6。The mass ratio of the fermentation component, the dietary fiber component and the xylitol is 10-20:30-50:4-6. 2.根据权利要求1所述的制备方法，其特征在于，步骤S1中，苦荞麦粉、去离子水和氨基酸表面活性剂的质量比为10-20:100-150:0.2-0.5。2. The preparation method according to claim 1, characterized in that in step S1, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.5. 3.根据权利要求1所述的制备方法，其特征在于，步骤S1中，加热搅拌浸提的温度为80-90℃，时间为2-4h，搅拌速度为300-500r/min。3. The preparation method according to claim 1, characterized in that in step S1, the temperature of the heating and stirring extraction is 80-90°C, the time is 2-4 hours, and the stirring speed is 300-500 r/min. 4.根据权利要求1所述的制备方法，其特征在于，步骤S2中，以灭菌椰子水体积计，浸提液的加入量为20-30％，凝结魏茨曼氏菌的接种量为1-2％，黑曲霉的接种量为1-2％。4. The preparation method according to claim 1, characterized in that, in step S2, based on the volume of the sterilized coconut water, the amount of the extract added is 20-30%, the inoculum size of Weizmannella coagulans is 1-2%, and the inoculum size of Aspergillus niger is 1-2%. 5.根据权利要求1所述的制备方法，其特征在于，步骤S2中，发酵培养过程中，发酵温度为32-36℃，发酵时间为48-72h，搅拌转速为100-200r/min。5. The preparation method according to claim 1, characterized in that in step S2, during the fermentation culture process, the fermentation temperature is 32-36°C, the fermentation time is 48-72 hours, and the stirring speed is 100-200 r/min. 6.根据权利要求1所述的制备方法，其特征在于，步骤S3中，苦荞麦渣、去离子水、碱性蛋白酶、风味蛋白酶和羧甲基纤维素溶液的质量比为20-40:300-500:0.5-1:0.5-1:100-150，羧甲基纤维素溶液的质量分数为1-3％。6. The preparation method according to claim 1, characterized in that in step S3, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150, and the mass fraction of the carboxymethyl cellulose solution is 1-3%. 7.根据权利要求1所述的制备方法，其特征在于，步骤S3中，酶解反应的温度为50-60℃，酶解反应的时间为1-2h。7 . The preparation method according to claim 1 , wherein in step S3 , the temperature of the enzymatic hydrolysis reaction is 50-60° C., and the time of the enzymatic hydrolysis reaction is 1-2 h. 8.如权利要求1-7任一项所述制备方法所制备得到的苦荞麦复合物。8. The tartary buckwheat complex prepared by the preparation method according to any one of claims 1 to 7. 9.如权利要求8所述的苦荞麦复合物在制备辅助降血糖食品中的应用。9. Use of the tartary buckwheat complex according to claim 8 in preparing a food for assisting in lowering blood sugar.
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