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Fermented tea helpful for delaying aging of organisms, and preparation method and application thereof

A body and green tea technology, applied in the field of anti-aging fermented tea and its preparation, to achieve good application prospects, reduce fat accumulation, and delay the effects of body aging

Pending Publication Date: 2021-08-27
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After information retrieval, it is found that the current patents on fermented tea are mainly focused on the development and preparation of fermented tea products with active substance retention, stable quality, and anti-oxidation / anti-virus / lowering blood sugar / immunity effects. The aging fermented tea preparation process is to add substances such as sedum notoginseng, okra and loquat leaves to achieve the purpose. There are no related reports on the preparation of fermented tea that can help delay the aging of the body by only fermenting green tea water with microorganisms

Method used

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  • Fermented tea helpful for delaying aging of organisms, and preparation method and application thereof
  • Fermented tea helpful for delaying aging of organisms, and preparation method and application thereof
  • Fermented tea helpful for delaying aging of organisms, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 The influence of fermented tea on nematode lifespan

[0039] 1. Preparation of fermented tea

[0040] Accurately weigh 5g of Maojian respectively, add 500mL of drinking water at 85°C, soak for 12min in a water bath at 85°C, stir once every 3min, then filter with a filter, recover the filtrate into a sterilized blue-necked bottle and tighten the cap immediately. Add 500mL of drinking water at 85°C to the tea dregs under the water, repeat the above steps, and mix the filtrate twice. Considering that high temperature will destroy the structure of tea polyphenols, etc., a 0.22μm filter is used to filter the bacteria, and the concentration is 0.5 % green tea liquid, stored at -20°C for subsequent use after aliquoting. According to the above-mentioned experimental method, the tea leaves of the same quality were weighed to obtain green tea water with a concentration of 1% and 10%, respectively.

[0041] Take 150mL of the tea of ​​each concentration above in a 25...

Embodiment 2

[0047] Example 2 Effect of Fermented Tea on Nematode Fat Content

[0048] 1. Experimental method

[0049] The nematodes grown synchronously to the L4 stage were transferred to the NGM medium containing the same treatment group as in Example 1, and the nematodes were cultured at 20°C for 3 days, then washed with M9 buffer plus 0.01% Triton X-100 solution and collected until In a centrifuge tube, centrifuge at 2000r / min for 1min, take the supernatant, wash it repeatedly 3 times, add 1mL of fixative solution for 30min, remove the supernatant, then transfer it to -80℃ for 30min, take it out and put it in a 43℃ water bath immediately Dissolve in the pot, then put it into the -80°C refrigerator, repeat the above operation, freeze-thaw repeatedly, and finally wash with M9 buffer, add 500 μL of Nile Red dye mixture to each tube, incubate for 2 hours, and centrifuge at 2000r / min for 1min Afterwards, remove the supernatant. Take 10 μL of nematodes on a glass slide, cover with a cover ...

Embodiment 3

[0052] Example 3 Effect of fermented tea on the antioxidant capacity of nematodes

[0053] 1. Experimental method

[0054] According to the instructions of malondialdehyde kit, superoxide dismutase kit, and total glutathione kit, the antioxidant capacity of nematodes treated with fermented tea was determined.

[0055] 2. Experimental results

[0056] MDA is an intermediate product of lipid peroxidation and a common indicator of intracellular oxidative damage; SOD can convert O 2 - decomposed into O 2 and H 2 o 2 , can protect cells from oxidative damage; GSH and glutathione transferase are considered to be a cell detoxification enzyme system, and the amount of GSH is an important indicator of intracellular oxidative damage. SOD activity and GSH content were directly proportional to nematode lifespan, while MDA content was inversely proportional to nematode lifespan. The results of 0.5% fermented tea 6d, 1% fermented tea 4d, and 10% fermented tea 2d monitored by the pres...

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Abstract

The invention discloses a fermented tea helpful for delaying aging of nematodes, and a preparation method thereof. Aspergillus niger RAF106 which is separated from Pu'er tea and is high in safety is used for fermenting 0.5-10% of green tea soup for 2-8 days, and the fermented tea is prepared. Compared with unfermented tea, the fermented tea prepared by the method can prolong the average life of the nematodes by 17% or above, and the maximum life of the nematodes is prolonged by 2 days; and the fat accumulation in the nematode body can be significantly reduced, the malondialdehyde (MDA) content can be reduced by 24.37%, and the maximum glutathione (GSH) content and the superoxide dismutase (SOD) enzyme activity can be respectively increased by 104.13% and 47.21%, such that the fermented tea can significantly delay the nematode aging; therefore, the functional fermented tea for delaying senescence of the nematodes can be prepared by using the method, novel tea beverages or food ingredients related to tea can be developed, and the fermented tea has a good application prospect in the fields of tea processing and food processing.

Description

technical field [0001] The invention relates to the technical field of fermented functional foods, and more specifically, to a fermented tea that can help delay aging and its preparation method and application. Background technique [0002] With the increasing proportion of the global aging population, the health and social problems brought about by aging and the consequent huge costs have gradually become the focus of people's attention. According to statistics, in 2019, the number of people aged 65 and over in the world was 703 million, and their proportion of the population increased from 6% in 1999 to 9%. It is estimated that by 2050, the number of elderly people will double to 15. billion, the proportion of the elderly population will further rise to 16%. Under the joint action of the internal and external environment, aging will cause harmful and irreparable changes in the biomolecules, cells, tissues and organs in the human body, and may cause attenuation of multiple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/166A23F3/18
Inventor 王洁孟晓琳刘通方祥廖振林
Owner SOUTH CHINA AGRI UNIV
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