Method for improving bioavailability of apple juice polyphenol

A technology of apple juice and utilization, applied in the field of food fermentation, can solve the problems of long fermentation time, fermentation odor, high acidity of apple juice, etc., and achieve the effect of improving biological activity and increasing adaptability

Active Publication Date: 2020-06-23
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high acidity and low pH of apple juice, and the lack of growth factors required for fermentation in the system, the bacteria cannot proliferate and ferment well in fermented apple juice, which is specifically reflected in the long fermentation time and the proliferation of live bacteria. The number is low, and even produce off-flavor of fermentation, rancidity

Method used

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  • Method for improving bioavailability of apple juice polyphenol
  • Method for improving bioavailability of apple juice polyphenol
  • Method for improving bioavailability of apple juice polyphenol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Strain activation:

[0032] (11) Lactobacillus rhamnosus zrx01 was inoculated into MRS liquid medium with an inoculum size of 1%, and cultured in a shaker at 37° C. at 180 r / min for 24 hours to obtain a primary activation solution of Lactobacillus rhamnosus;

[0033] (12) Inoculate the primary activation solution of Lactobacillus rhamnosus into the MRS liquid medium, the inoculation amount is 1%, and cultivate it in a shaker at 37°C at 180r / min for 18h to obtain the secondary activation solution of Lactobacillus rhamnosus;

[0034] (13) The secondary activation solution of Lactobacillus rhamnosus was inoculated into the MRS liquid medium with an inoculation amount of 1%, and cultured in a shaker at 37°C at 180r / min for 18h to obtain an activation solution of Lactobacillus rhamnosus.

[0035] (2) Strain domestication:

[0036] The activated solution of Lactobacillus rhamnosus was sequentially inoculated in the milk-apple juice medium with different apple juice ratio...

Embodiment 2

[0040] (1) Strain activation:

[0041] (11) Lactobacillus rhamnosus zrx01 was inoculated into the MRS liquid medium with an inoculum size of 2%, and cultured in a shaker at 37° C. at 200 r / min for 28 hours to obtain a primary activation solution of Lactobacillus rhamnosus;

[0042] (12) Inoculate the primary activation solution of Lactobacillus rhamnosus into the MRS liquid medium, the inoculum size is 2%, and cultivate it in a shaker at 37°C at 200r / min for 22h to obtain the secondary activation solution of Lactobacillus rhamnosus;

[0043] (13) The secondary activation solution of Lactobacillus rhamnosus was inoculated into the MRS liquid medium with an inoculation amount of 2%, and cultured in a shaker at 37°C at 200 r / min for 22 hours to obtain an activation solution of Lactobacillus rhamnosus.

[0044] (2) Strain domestication:

[0045] The activated solution of Lactobacillus rhamnosus was sequentially inoculated in the milk-apple juice medium with different apple juice ra...

Embodiment 3

[0049] (1) Strain activation:

[0050] (11) Lactobacillus rhamnosus zrx01 was inoculated into MRS liquid medium with an inoculum size of 1.5%, and cultured in a shaker at 37° C. at 190 r / min for 26 hours to obtain a primary activation solution of Lactobacillus rhamnosus;

[0051] (12) Inoculate the primary activation solution of Lactobacillus rhamnosus into the MRS liquid medium, the inoculum size is 1.5%, and cultivate it in a shaker at 37°C at 190r / min for 20h to obtain the secondary activation solution of Lactobacillus rhamnosus;

[0052] (13) The secondary activation solution of Lactobacillus rhamnosus was inoculated into the MRS liquid medium with an inoculation amount of 1.5%, and cultured in a shaking table at 37°C at 190r / min for 20h to obtain an activation solution of Lactobacillus rhamnosus.

[0053] (2) Strain domestication:

[0054] The activated solution of Lactobacillus rhamnosus was sequentially inoculated in the milk-apple juice medium with different apple jui...

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Abstract

The invention discloses a method for improving bioavailability of apple juice polyphenol, and belongs to the technical field of food fermentation. The technical scheme of the invention comprises the following steps of: activating lactobacillus rhamnosus zrx01, domesticating strains, and fermenting apple juice. Compared with the prior art, the method has the beneficial effects that (1) the lactobacillus rhamnosus belongs to anaerobic bacteria, is not easy to grow, and the apple juice can be rancid if the fermentation is not good, while the lactobacillus rhamnosus zrx01 in the invention is facultative anaerobic bacteria, and is easier to reproduce and grow in the apple juice; (2) the adaptability of the strains is increased by continuously domesticating the strains; and (3) the apple juice is fermented by the lactobacillus rhamnosus, so that the apple polyphenol can be converted into small molecules which are easy to absorb, and the bioavailability of the polyphenol in vivo is improved.

Description

technical field [0001] The invention relates to the technical field of food fermentation, and more specifically relates to a method for improving the bioavailability of apple juice polyphenols. Background technique [0002] Apples are rich in nutrition, rich in vitamins, minerals, dietary fiber, polysaccharides and other active substances. Polyphenol is a general term for polyphenols contained in apples, consisting of one or more aromatic ring compounds and one or more hydroxyl groups, mainly including phenolic acids, flavonoids, p-stilbene, coumarin, and tannins Wait. Polyphenols have various health care and pharmacological effects such as anti-oxidation, anti-cancer, lowering blood pressure, lowering blood sugar, and antibacterial. [0003] The human body's average intake of polyphenols is 1g / d, but after the human body ingests 50mg aglycone, the concentration range of its total metabolites in plasma is 0-4μmol / L, and the excreted urine contains uptake 0.3%-43% of the i...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L2/38A23L33/00C12R1/225
CPCC12N1/20A23L2/382A23L33/00A23V2002/00A23V2400/175A23V2200/30A23V2250/21
Inventor 冉军舰朱明明焦凌霞赵瑞香
Owner HENAN INST OF SCI & TECH
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