WO2017003263A1 - Procédé de préparation de produits de fermentation symbiotique, et produits de fermentation symbiotique ainsi préparés - Google Patents

Procédé de préparation de produits de fermentation symbiotique, et produits de fermentation symbiotique ainsi préparés Download PDF

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Publication number
WO2017003263A1
WO2017003263A1 PCT/KR2016/007146 KR2016007146W WO2017003263A1 WO 2017003263 A1 WO2017003263 A1 WO 2017003263A1 KR 2016007146 W KR2016007146 W KR 2016007146W WO 2017003263 A1 WO2017003263 A1 WO 2017003263A1
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fermentation
products
neobiotic
synbiotic
fermentation products
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PCT/KR2016/007146
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English (en)
Korean (ko)
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강창영
강창민
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With Bio Pharmaceutical Cospam Co Ltd
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With Bio Pharmaceutical Cospam Co Ltd
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Priority to CN201680050533.8A priority Critical patent/CN107920575A/zh
Publication of WO2017003263A1 publication Critical patent/WO2017003263A1/fr
Anticipated expiration legal-status Critical
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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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics

Definitions

  • the present invention relates to a method for producing a new biobiotic fermentation product and a new biobiotic fermentation product produced thereby, and more particularly, inoculated and fermented with a mixture of soybean and oat mixed lactobacillus broth, It relates to a biotic fermentation product.
  • Probiotics is a term used to describe living microorganisms or components thereof that have a beneficial effect on the health of a host, such as humans or animals, and is known to provide the host that consumes them, such as balancing intestinal bacteria.
  • Probiotics include a range of beneficial bacteria and yeasts, such as lactic acid bacteria and bifidus, among which genus, such as Lactobacillus, Lactococcus, Bifidobacteria, Streptococcus, etc. Lactic acid bacteria belong to a lot of research and use.
  • Lactic acid bacteria are generally recognized as safe (GRAS) and have been used to make various fermented foods with a long history. Lactobacillus uses lactose and other sugars as substrates to convert it into lactic acid, which in turn inhibits the growth of harmful microorganisms by adding acidity to foods and lowering pH. Because lactic acid bacteria have beneficial effects on humans in various aspects, such as controlling the intestinal flora of the host and suppressing various intestinal diseases and enhancing immunity, lactic acid bacteria have interest in developing various food materials. high.
  • Lactic acid bacteria are representative probiotics and are widely used in human life ranging from fermented milk products to various fermented foods, enteric foods, pharmaceuticals, and feed additives of livestock. Recently, many studies have been conducted to emphasize the nutritional effects of lactic acid bacteria and the various health functions of lactic acid bacteria in the host intestine.
  • Beta-glucan is a carbohydrate polymer polysaccharide linked to glucose molecules and is known to have immune-enhancing and anti-cancer effects in mushrooms, yeast cell walls, and grains. It was first discovered in the 1940s as a substance involved in nonspecific immune responses in the cell walls of yeast. Beta-glucan is a type of polysaccharide and one of the substances constituting the cell wall of yeast, ⁇ -glucan is a type of homopolysaccharide composed of glucose and is present in the inner layer of the cell wall of yeast.
  • beta glucan enters the body where cancer cells are located and produces cytokines (Cytokine) to support the activity of immune cells, T cells and B cells, thereby activating the immune function of cellular tissues.
  • Beta-glucan is the most widely known structure consisting of a backbone of glucose -1,3 bonds, and the difference in binding may appear depending on the structure, the difference is closely related to metabolism and overall activity. Therefore, beta glucans having different binding structures may be different in kind or extent of activity.
  • beta glucan produced in Korea is an extracellular polysaccharide produced by microorganisms and is being mass-produced using a large fermentation tank.
  • the produced beta glucan is a polymer composed of beta 1,3-linked glucose and is insoluble in water. It is required to convert the polymer beta glucan to water-soluble beta glucan in order to have a biological activity and use it in various materials.
  • the present invention provides a method for producing a synbiotics fermentation product of probiotics containing beta glucan easy to absorb, and prebiotics as a nutrient source thereof in order to solve the problems of the prior art as described above.
  • the purpose is to provide.
  • the present invention also aims to provide a synbiotics fermentation product produced by the present invention.
  • the present invention to solve the above problems
  • Tertiary sterilization by maintaining a temperature of 80 ° C. or higher provides a method for producing a new biotic fermentation product comprising a.
  • the mixed lactic acid bacteria culture medium is Bifidobacterium long gum SPM 1205 (Accession No. KCTC 10630BP), Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus CBT
  • SPM 1205 Accession No. KCTC 10630BP
  • Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus CBT
  • Each of the SL4 cultures is characterized by mixing in the same volume ratio.
  • the mixed lactic acid bacteria culture medium is characterized in that it contains lactic acid bacteria of 5 ⁇ 10 8 or more per ml.
  • the grinding step is characterized in that the grinding through a milling means rotating at a low speed of 30 RPM.
  • the oligosaccharide is characterized in that the addition of 1 to 20 parts by weight per 100 parts by weight of the soybean and oat mixture.
  • the preservative is characterized in that the grapefruit seed extract.
  • the present invention also provides a new biotic fermentation product prepared by the method for producing a new biotic fermentation product according to the present invention.
  • the neobiotic fermentation product according to the present invention is characterized in that it comprises beta glucan particles of 0.2 um or less.
  • New biotic fermentation products according to the present invention can be added to a variety of food, such foods, such as meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice creams, including Products, soups, beverages, teas, drinks, alcoholic beverages, powder formulations and vitamin complexes, but is not limited thereto.
  • foods such as meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice creams, including Products, soups, beverages, teas, drinks, alcoholic beverages, powder formulations and vitamin complexes, but is not limited thereto.
  • the method for producing a neobiotic fermentation product according to the present invention is a new biotic fermentation product prepared by mixing soybean and oats as a probiotic nutrient source and using prebiotics milled with low-speed millstone. Is less than 0.2 um, including beta glucan particles that are stable to temperature and acid can be developed as a health food that can be expected to maintain the effect of strengthening the body, strengthening immunity, preventing cancer, and adjuvant treatment of cancer.
  • Figure 1 shows the beta glucan detection results for the neobiotic fermentation products according to the present invention.
  • beans and oats were mixed at a weight ratio of 1: 2, and other foreign matter such as stones, soil, and the like were removed with a stoneware and the soil and dust were washed with water.
  • the washed beans and oats were mixed at a ratio of 150 to 250 parts by weight of oats per 100 parts by weight of beans, immersed in water, held at 10 ° C. for 18 hours, and then heated to 90 ° C. and maintained for 30 minutes.
  • the immersion water was removed from the immersed soybean and oat mixture, and water per 100 parts by weight of the immersed soybean and oat mixture was mixed at a ratio of 1: 3 and then crushed through a milling means rotating at a low speed of 30 RPM or less.
  • Oligosaccharides were added to the ground soybean and oat mixtures, followed by primary sterilization at a temperature of 80 ° C. or higher, followed by fermentation to contain 5 ⁇ 10 8 or more lactic acid bacteria per ml, followed by inoculation of the fermented mixed lactic acid culture medium and 80 ° C. It fermented for 6 hours or more at the above temperature.
  • Bifidobacterium long gum SPM 1205, Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus SL4 were inoculated and fermented to prepare a mixed lactic acid bacteria culture solution.
  • Bifidobacterium longum SPM1205 is a novel microorganism isolated from Koreans. It is characterized by activating intestinal function and enhancing immune function, and deposited by Sahmyook University (Accession No .: KCTC 10630BP), 2004 It was filed on August 12, 2006 and registered on April 7, 2006 (registration number 05680).
  • the fermentation product was separated by centrifugation. A preservative was added to the separated fermentation product, and sterilized by tertiary sterilization at a temperature of 80 ° C. or higher to prepare a synbiotic fermentation product.
  • a synbiotic fermentation product was prepared in the same manner as in Example 1 except that only oats were used.
  • the beta glucan content and the protein content of the fermentation products prepared in Examples 1 and 2 were measured and the results are shown in Table 1 below. Quantitative analysis was performed according to protocol using Enzymatic Yeast Beta-Glucan Kit Assay Kit from Megazyme (Ireland).
  • A is a D-glucose standard solution
  • B is distilled water
  • C is an extract
  • D is a supernatant centrifuged
  • E is filtered after filtering the extract with a 0.45 um filter
  • F is a 0.2 um extract
  • G shows the detection result about the extract extracted after sterilization.
  • the method for producing a neobiotic fermentation product according to the present invention is a new biotic fermentation product prepared by mixing soybean and oats as a probiotic nutrient source and using prebiotics milled with low-speed millstone. Is less than 0.2 um, including beta glucan particles that are stable to temperature and acid can be developed as a health food that can be expected to maintain the effect of strengthening the body, strengthening immunity, preventing cancer, and adjuvant treatment of cancer.

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  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

La présente invention concerne un procédé pour la préparation de produits de fermentation symbiotique, ainsi que des produits de fermentation symbiotique ainsi préparés, et, plus spécifiquement, des produits de fermentation symbiotique préparés par inoculation d'un mélange de haricots et d'avoine avec un liquide de culture composé d'un mélange de ferments lactiques de façon à le faire fermenter, et broyage au moyen d'une meule à faible vitesse. Selon la présente invention, le procédé de préparation de produits de fermentation symbiotique utilise, en tant que source de nutriments pour probiotiques, des prébiotiques auxquels sont mélangés des haricots et de l'avoine qui sont broyés à l'aide d'une meule à faible vitesse, de telle sorte que les produits de fermentation symbiotique préparés contiennent des particules de β-glucane, qui se présentent sous forme de colloïde soluble dans l'eau et présentent une taille de 0,2 µm ou moins et sont stables vis-à-vis de la température et des acides, ce qui permet de développer un aliment de santé à partir des produits de fermentation symbiotique, duquel on peut escompter des effets d'entretien de la santé, de renforcement de l'immunité, de prévention du cancer et de traitement auxiliaire en cas de cancer.
PCT/KR2016/007146 2015-07-01 2016-07-01 Procédé de préparation de produits de fermentation symbiotique, et produits de fermentation symbiotique ainsi préparés Ceased WO2017003263A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201680050533.8A CN107920575A (zh) 2015-07-01 2016-07-01 一种合生素发酵产物的制造方法及由此制造的合生素发酵产物

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KR10-2015-0093978 2015-07-01
KR20150093978 2015-07-01

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CN119817819A (zh) * 2025-03-13 2025-04-15 健码制药（广东）有限公司 戊糖片球菌mpl5在促进食物中结合钙转化成离子钙、改善骨质疏松中的应用

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KR102260320B1 (ko) 2017-07-31 2021-06-04 (주)진바이오텍 락툴로스 및 프로바이오틱 유산균을 함유하는 신바이오틱 조성물
KR20200035615A (ko) 2018-09-27 2020-04-06 충북대학교 산학협력단 난용성 곡물을 이용한 신바이오틱 조성물 및 이의 제조방법
KR102098808B1 (ko) 2018-12-24 2020-04-16 비타민하우스(주) 락토바실러스 플란타룸 vh13과 미역귀열수추출물을 포함하는 변비 및 설사유발 억제용 신바이오틱스 조성물
KR102227703B1 (ko) * 2019-04-01 2021-03-15 오창원 식물성 유산균 원액 제조 방법 및 상기 식물성 유산균 원액 제조 방법에 의해 제조되는 식물성 유산균 원액 및 상기 식물성 유산균 원액을 제조하는 식물성 유산균 원액 제조 장치
KR20210063146A (ko) 2019-11-22 2021-06-01 충북대학교 산학협력단 유산균 및 혼합 곡물을 포함하는 항산화 및 항염 조성물
KR102559441B1 (ko) * 2021-01-29 2023-07-24 이상만 베타글루칸함유 프로틴초코볼의 제조방법.
CN114304513A (zh) * 2022-02-11 2022-04-12 仙婷(广州)科技研发有限公司 一种口服型复合菌株发酵产物及其应用
WO2024071954A1 (fr) * 2022-09-29 2024-04-04 클립스비엔씨 주식회사 Composition d'adjuvant comprenant un bêta-glucane dérivé d'avoine utilisé comme principe actif
KR102700139B1 (ko) 2023-11-14 2024-08-28 벤스킨케어코리아 유한회사 신바이오틱스 발효물을 포함하는 피부 개선 기능성 조성물 및 이의 제조방법

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KR20170004897A (ko) 2017-01-11
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