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CN-121971505-A - Preparation method of astragalus membranaceus fermented product and application of obtained astragalus membranaceus fermented product in preparation of products for reducing blood sugar, reducing blood fat and promoting absorption

CN121971505ACN 121971505 ACN121971505 ACN 121971505ACN-121971505-A

Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method of astragalus membranaceus fermented product and application of the obtained astragalus membranaceus fermented product in preparation of products for reducing blood sugar and blood fat and promoting absorption. The preparation method comprises the steps of (1) uniformly mixing astragalus powder with water, sterilizing to obtain an astragalus aqueous solution, and (2) inoculating strains into the astragalus aqueous solution for ultrasonic assisted fermentation to obtain an astragalus fermented product. The obtained radix astragali fermented product has strong active hydroxyl free radical scavenging rate, iron ion reducing capability, and ABTS + free radical scavenging rate, has better activity of inhibiting alpha-glucosidase, DPP-IV, and pancreatic lipase, and can remarkably improve content release of calycosin, total polyphenol, and total flavone in intestinal tract digestion process.

Inventors

  • CAI JINWEN
  • SONG SHUAI
  • WANG HAIXUAN
  • ZHANG JINGYA
  • PAN FEIYANG
  • PENG YUANDE
  • XIE CHUNLIANG
  • ZHOU YINGJUN

Assignees

  • 江苏菌钥生命科技发展有限公司
  • 中国农业科学院麻类研究所

Dates

Publication Date
20260505
Application Date
20260121

Claims (10)

  1. 1. A preparation method of astragalus membranaceus fermented product is characterized by comprising the following steps: (1) Mixing radix astragali powder with water, and sterilizing to obtain radix astragali water solution; (2) Inoculating strains into the astragalus water solution for ultrasonic auxiliary fermentation to obtain astragalus fermentation products; the ultrasonic is carried out in the logarithmic phase of the strain, the ultrasonic frequency is 30-50KHz, the ultrasonic time is 10-30min, and the ultrasonic power is 50-100W.
  2. 2. The method for preparing astragalus membranaceus fermented product according to claim 1, wherein the ultrasonic frequency is 40KHz, the ultrasonic time is 20min, and the ultrasonic power is 100W.
  3. 3. The method for preparing astragalus membranaceus fermented product according to claim 1, wherein the ultrasonic treatment is carried out at 10 hours of fermentation.
  4. 4. The method for preparing astragalus membranaceus fermented product according to claim 1, wherein the bacterial species is lactobacillus plantarum XD087.
  5. 5. The preparation method of claim 1, wherein the inoculation amount of the strain in the step (2) is 1-5%, and the viable count of the strain is more than 1.0X10 8 CFU/mL.
  6. 6. The preparation method according to claim 1, wherein the ratio of astragalus powder to water in the step (1) is1 (8-12).
  7. 7. The preparation method according to claim 1, wherein the sterilization temperature in the step (1) is 90-110 ℃ and the fermentation time is 25-40min, the fermentation temperature in the step (2) is 35-45 ℃ and the fermentation time is 15-24h; preferably, the fermentation time is 18 hours.
  8. 8. Use of a fermented astragalus product according to any one of claims 1-7 for the preparation of functional astragalus products.
  9. 9. The use according to claim 8, wherein the astragalus functional product comprises an antioxidant product, a hypoglycemic product, a hypolipidemic product, a digestion and absorption promoting product.
  10. 10. A functional astragalus membranaceus product is characterized by comprising astragalus membranaceus fermented products prepared by the preparation method according to any one of claims 1-7.

Description

Preparation method of astragalus membranaceus fermented product and application of obtained astragalus membranaceus fermented product in preparation of products for reducing blood sugar, reducing blood fat and promoting absorption Technical Field The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method of astragalus membranaceus fermented product and application of the obtained astragalus membranaceus fermented product in preparation of products for reducing blood sugar and blood fat and promoting absorption. Background "Homology of medicine and food" has driven global attention to plant functional foods, but the clinical efficacy of these products is often limited by the fundamental "paradox of bioavailability", which is a typical illustration of astragalus membranaceus (astragalus membranaceus). As a core medicinal material of traditional Chinese medicine, astragalus is known for its immunoregulatory and antioxidant properties, and its therapeutic efficacy is mainly attributed to isoflavone components (calycosin, formononetin). However, these bioactive compounds exist predominantly in the form of glycoside conjugates (e.g., calycosin-7-O-beta-D-glucoside) in the original plant matrix. Such glycosylated forms have high polarity and large molecular weight, form a strong barrier for intestinal absorption, severely limiting their systemic bioavailability. Therefore, the conversion of these biologically inert glycosides to the lipophilic, membrane-permeable aglycone form remains a key rate limiting step in maximizing the nutritional and pharmaceutical value of astragalus. To overcome this obstacle, microbial fermentation has become the "green" strategy of choice. Lactic acid bacteria, in particular lactobacillus plantarum, promote bioconversion by secreting beta-glucosidase, specifically hydrolyzing the beta-glycosidic bond of isoflavone glycoside. Compared with chemical hydrolysis, the fermentation condition is milder and the specificity is higher. However, conventional static fermentation has two key drawbacks in that the reaction kinetics are slow and that the β -glucosidase has intracellular isolation problems (either bound to the cell wall or localized to the cytoplasm). This isolation results in hydrolysis of extracellular plant substrates limited by bacterial cell envelope mass transfer resistance, ultimately resulting in prolonged fermentation periods and poor aglycone conversion yields. Ultrasonic technology, characterized by its acoustic cavitation and mechanical shear forces, has been widely used for extraction or sterilization in food processing. Recent studies began to explore "Ultrasound Assisted Fermentation (UAF)" to stimulate microbial activity, but the mechanism accuracy of this application remains a key knowledge gap. Most current studies only consider ultrasound as a tool to accelerate mass transfer, or focus on high intensity cell lysis, and there is still a lack of systematic knowledge as to how specific ultrasound parameters regulate the "sublethal" physiological state of probiotics, i.e. how to balance the enhancement of cell membrane permeability and enzyme secretion by physical fields, while not compromising cell viability. Furthermore, the exact coupling mechanism between ultrasonic stress, beta-glucosidase activity and the kinetics of glycoside-aglycone conversion during fermentation of astragalus has not been fully elucidated. Disclosure of Invention Therefore, the invention aims to provide a preparation method of astragalus membranaceus fermented product, which is to use ultrasonic to assist lactobacillus plantarum to ferment and remodel the bioactive ingredient spectrum of astragalus membranaceus, and the method can accelerate the accumulation of calycosin and formononetin on one hand and shorten the fermentation process; On the other hand, the hydroxy free radical clearance, the iron ion reducing capability and the ABTS + free radical clearance of the obtained astragalus membranaceus fermented product can be obviously improved, and the antioxidation effect is achieved; On the other hand, the activity of inhibiting alpha-glucosidase and dipeptidyl peptidase-IV (DPP-IV) enzyme of the obtained astragalus fermentation product can be obviously improved, and the effect of regulating blood sugar is achieved; on the other hand, the activity of inhibiting pancreatic lipase of the obtained astragalus membranaceus fermented product can be obviously improved, and the effect of regulating blood fat is achieved; on the last hand, the release of calycosin, total polyphenol and total flavone in intestinal tracts in the obtained astragalus membranaceus fermented product can be obviously improved, and the digestion and absorption are facilitated. In order to solve the technical problems or at least partially solve the technical problems, the first aspect of the present invention provides a preparation method of an astragalus membrana