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Method for improving antioxidant activity of Withania Somnifera extract through probiotic fermentation

An anti-oxidant activity, ashwagandha technology, applied in the field of anti-oxidative activity of ashwagandha extract, to achieve the effect of enriching product forms and broadening application forms

Active Publication Date: 2020-12-15
VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant literature disclosure about whether the ashwagandha extract after lactic acid bacteria fermentation can improve its original activity such as antioxidant activity, and whether the ashwagandha extract has an inhibitory effect on lactic acid bacteria

Method used

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  • Method for improving antioxidant activity of Withania Somnifera extract through probiotic fermentation
  • Method for improving antioxidant activity of Withania Somnifera extract through probiotic fermentation
  • Method for improving antioxidant activity of Withania Somnifera extract through probiotic fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The specific steps of lactic acid bacteria fermenting Ashwagandha extract are as follows:

[0027] (1) Take 2 g of spray-dried ashwagandha extract powder, 2.5 g of glucose, 1.25 g of peptone, and 100 mL of distilled water; mix well, sterilize at 115°C for 15 min, and cool for later use;

[0028] Ashwagandha extract preparation: take ashwagandha root powder, grind it to a particle size of 70-350 μm, add water at a ratio of 1:12 (mass to volume ratio) of solid to liquid, and use ultrasonic extraction to obtain ashwagandha Solanum extract liquid; then convert the extract liquid into powder by spray drying;

[0029] (2) Take Lactobacillus plantarum ( L. plantarum ), Lactobacillus casei ( L.

[0030] casei), Lactobacillus fermentum ( L. fermentum ), Lactobacillus acidophilus ( L. acidophilus ) for activation, subcultured twice, and then enlarged and cultured in an incubator, wherein the culture temperature of Lactobacillus plantarum, Lactobacillus casei, and Lactob...

Embodiment 2

[0033] Whether ashwagandha extract has inhibitory effect on lactic acid bacteria, the specific experiment is as follows:

[0034] Lactic acid bacteria were inoculated in the solution containing ashwagandha extract, and the effect of ashwagandha extract on the growth of lactic acid bacteria was evaluated by the bacterial count and other metabolic indicators in different fermentation periods. Each lactic acid bacteria and combination were inoculated in the matrix of 2% ashwagandha extract, and the bacteria amount, residual sugar, pH and total acid were measured at different fermentation times (0 h, 24 h, 48 h, 72 h). To determine the effect of ashwagandha extract on the growth of lactic acid bacteria.

[0035] From attached figure 1 It can be seen that lactic acid bacteria can proliferate and grow in the medium containing the ashwagandha extract, and carry out normal metabolic activities, indicating that the ashwagandha extract has no inhibitory effect on lactic acid bacteria....

Embodiment 3

[0037] Detect the change of the total flavonoids and total phenols of the extract in Example 1 before and after fermentation; the specific detection method is as follows:

[0038] (1) Determination of total flavonoid content

[0039]The sodium nitrite-aluminum nitrate method was used. Add 3.0 mL of fermented broth (diluted 5 times) with different treatments to a 25 mL colorimetric tube, then add 1 mL of sodium nitrite (5%, w / v), mix thoroughly and let stand for 5 min, then add 1 Add 10 mL of aluminum trichloride (10%, w / v), mix well and bathe in water at 25°C for 6 min, add 10 mL of sodium hydroxide solution (1 mol / L), and finally make up distilled water to 25 mL, mix well and place for 15 min. The absorbance value was measured at 510 nm, and the standard curve was made with rutin as the standard. The total flavonoid content in the fermentation broth of different treatments was expressed in μg (rutin equivalent, RE) / mL.

[0040] (2) Determination of total phenol content

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Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for improving antioxidant activity of a Withania Somnifera extract by utilizing a lactic acid bacteria fermentation scheme, and further relates to application of the extract obtained by fermentation of the above method in antioxidant products and application of the extract in improving foodflavor. According to the method for improving the antioxidant activity of the Withania Somnifera extract, the purpose is achieved by mainly using lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum for fermenting the Withania Somnifera extract. Experiments and results of the invention prove that after the Withania Somnifera extract is fermented by lactic acid bacteria, the total phenol content in the extract is increased by 12.3-36.1%, the DPPH free radical scavenging capacity is improved by 48.65-59.7%, the ABTS free radical scavenging capacityis improved by 1.2-6.4%, the iron ion reducing power FRAR value is increased by 9.1-44.1%, and the total antioxidant capacity is 9.7-36.7%, compared with the extract before fermentation.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for improving the antioxidant activity of ashwagandha extract by using a lactic acid bacteria fermentation scheme and an application thereof. Background technique [0002] Ashwagandha, a traditional herbal medicine with various therapeutic uses and pharmacological activities, is one of the main components of the herbal compound "Mentat" for the treatment of neurological diseases. It has an improving effect on the brain metabolism of mice. Ashwagandha extract powder contains at least withanolide glycosides and oligosaccharides and free withaferinA; it can effectively improve cognition and learning ability, reduce stress, have immune regulation effect, and can improve the activity of antioxidant defense enzymes. Such as superoxide dismutase, catalase and glutathione peroxidase. [0003] Ashwagandha is widely used in the development of functiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L2/52A23L27/24A61K36/81A61P39/06A61K8/9789A61Q19/08C12P1/04C12R1/245C12R1/25C12R1/23C12R1/225
CPCA23L33/10A23L2/52A23L27/24A61K36/81A61P39/06A61K8/9789A61Q19/08C12P1/04A23V2002/00A61K2236/19A61K2800/85C12R2001/23C12N1/205C12R2001/245C12R2001/25C12R2001/225A23V2400/143A23V2400/125A23V2400/113A23V2400/169A23V2200/30A23V2200/15A23V2250/21A23V2300/14
Inventor 于金慧尤升波毕玉平夏晗马德源边斐张燕陈高耿耘刘云鹏
Owner VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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