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CN-122004294-A - Preparation method and application of camel milk with hypoglycemic activity

CN122004294ACN 122004294 ACN122004294 ACN 122004294ACN-122004294-A

Abstract

The invention discloses a preparation method and application of camel milk with hypoglycemic activity, and belongs to the technical field of animal product processing. The study utilizes Lactobacillus bulgaricus, streptococcus salivarius thermophilus and Kluyveromyces marxianus to carry out microbial fermentation treatment on camel milk, and the optimal camel milk fermentation process is screened out by detecting various indexes such as texture characteristics, water holding stability, sensory evaluation, enzyme inhibition activity, proteolysis degree and the like, so that fermented camel milk with potential hypoglycemic activity is prepared, and the inhibitory activity of camel milk before and after digestion on DPP-IV enzyme, alpha-amylase and alpha-glucosidase is detected by combining in-vitro simulated digestion experiments.

Inventors

  • TANG XUE
  • LU XUAN
  • ZHOU PENG
  • LIU DASONG
  • LIU RUONAN
  • WANG YUXUAN
  • NI HONGBO
  • ZHAO ZHIZE

Assignees

  • 江南大学

Dates

Publication Date
20260512
Application Date
20260126

Claims (10)

  1. 1. A method of preparing fermented camel milk comprising the steps of: (1) Mixing camel milk powder with water, dissolving, refrigerating, heating again, homogenizing, and sterilizing to obtain reconstituted camel milk; (2) Inoculating lactobacillus bulgaricus, streptococcus salivarius and kluyveromyces marxianus into the reconstituted camel milk according to the viable count ratio of 0.5-50:0.5-50:0-1, fermenting for 8-16 hours at 35-45 ℃, post-ripening, and sterilizing to obtain fermented camel milk; Wherein the preservation number of the Lactobacillus bulgaricus in the step (2) is CICC 6103, the preservation number of the streptococcus thermophilus is CICC 20380, and the preservation number of the Kluyveromyces marxianus is CGMCC 2.1977; The total inoculum size of Lactobacillus bulgaricus, streptococcus salivarius, and Kluyveromyces marxianus was 10 9 ~10 10 CFU/L based on reconstituted camel milk volume.
  2. 2. The method according to claim 1, wherein in the step (1), camel milk powder and water are mixed in a mass ratio of 1-2:4-6, the homogenization is 6500-8500 r/min for 15-25 min, and the sterilization is carried out at 90-100 ℃ for 8-15 min.
  3. 3. The method of claim 1, wherein the post-ripening in the step (2) is refrigerated at 0-8 ℃ for 22-26 hours, and the sterilizing is heated at 90-100 ℃ for 5-10 minutes.
  4. 4. A fermented camel milk prepared by the method of any one of claims 1 to 3.
  5. 5. A product, which is characterized by comprising the fermented camel milk as defined in claim 4, wherein the product comprises medicines and health products.
  6. 6. A method for improving the hypoglycemic activity of fermented camel milk, which is characterized by comprising the following steps: (1) Mixing camel milk powder with water, dissolving, refrigerating, heating again, homogenizing, and sterilizing to obtain reconstituted camel milk; (2) Inoculating lactobacillus bulgaricus, streptococcus salivarius and kluyveromyces marxianus into the reconstituted camel milk according to the viable count ratio of 0.5-50:0.5-50:0-1, fermenting for 8-16 hours at 35-45 ℃, post-ripening, and sterilizing to obtain fermented camel milk; Wherein the preservation number of the Lactobacillus bulgaricus in the step (2) is CICC 6103, the preservation number of the streptococcus thermophilus is CICC 20380, and the preservation number of the Kluyveromyces marxianus is CGMCC 2.1977; The total inoculum size of Lactobacillus bulgaricus, streptococcus salivarius, and Kluyveromyces marxianus was 10 9 ~10 10 CFU/L based on reconstituted camel milk volume.
  7. 7. The method of claim 6, wherein the camel milk powder and water in the step (1) are mixed in a mass ratio of 1-2:4-6, the homogenization is 6500-8500 r/min for 15-25 min, and the sterilization is heating at 90-100 ℃ for 8-15 min; And (2) refrigerating and after-ripening for 22-26 hours at the temperature of 0-8 ℃ and heating for 5-10 min at the temperature of 90-100 ℃ in the step of sterilization.
  8. 8. A method for simultaneously improving the water holding capacity, hardness, consistency and cohesiveness of fermented camel milk, which is characterized by comprising the following steps: (1) Mixing camel milk powder with water, dissolving, refrigerating, heating again, homogenizing, and sterilizing to obtain reconstituted camel milk; (2) Inoculating lactobacillus bulgaricus, streptococcus salivarius and kluyveromyces marxianus into the reconstituted camel milk according to the viable count ratio of 0.5-50:0.5-50:0-1, fermenting for 8-16 hours at 35-45 ℃, post-ripening, and sterilizing to obtain fermented camel milk; Wherein the preservation number of the Lactobacillus bulgaricus in the step (2) is CICC 6103, the preservation number of the streptococcus thermophilus is CICC 20380, and the preservation number of the Kluyveromyces marxianus is CGMCC 2.1977; The total inoculum size of Lactobacillus bulgaricus, streptococcus salivarius, and Kluyveromyces marxianus was 10 9 ~10 10 CFU/L based on reconstituted camel milk volume.
  9. 9. The method according to claim 8, wherein the camel milk powder and water in step (1) are mixed in a mass ratio of 1-2:4-6, the homogenization is 6500-8500 r/min for 15-25 min, and the sterilization is heating at 90-100 ℃ for 8-15 min; And (2) refrigerating and after-ripening for 22-26 hours at the temperature of 0-8 ℃ and heating for 5-10 min at the temperature of 90-100 ℃ in the step of sterilization.
  10. 10. The use of the fermented camel milk of claim 4 in health food and medicine.

Description

Preparation method and application of camel milk with hypoglycemic activity Technical Field The invention relates to a preparation method and application of camel milk with hypoglycemic activity, and belongs to the technical field of animal product processing. Background Diabetes is one of the major diseases currently affecting the health of humans worldwide, and about 1/4 of diabetes cases worldwide are in China, with the estimated 1.74 million people suffering from diabetes in China expected to reach for 2045 years. In addition, diabetes also causes problems such as cardiovascular diseases, renal failure and the like, which leads to the rise of mortality of patients and increases social medical burden. Thus, the prevention and treatment of diabetes is a global problem that is currently in need of resolution. DPP-IV enzyme inhibitor is one of the main drugs for treating diabetes clinically, and compared with other clinical drugs, the DPP-IV enzyme inhibitor has relatively small side effects on human bodies, but can still cause side effects such as gastrointestinal adverse reaction, skin problems and the like on part of people. Thus, there is a need to obtain DPP-IV enzyme inhibitors with good activity and low side effects from natural foods, and among various food proteins, milk proteins are an important source of DPP-IV enzyme inhibitory active peptides. Camel milk is milk secreted by Bactrian camels and dromedaries of the family camelidae, and is known as "desert platinum" due to its rich nutrients. In the past, camel milk is known to have higher medicinal value in folk, has a long history in the aspects of treating various diseases and traditional medicine, and has proved that the camel milk has the effects of reducing blood sugar, reducing blood pressure, resisting oxidation, resisting cancer and the like, and especially the antidiabetic effect of the camel milk is clinically confirmed. Milk-derived bioactive peptides are peptide fragments with specific bioactivity that are naturally present in milk proteins or released by hydrolysis, and are also important components of camel milk that exert its physiological functions. The existing research mainly adopts chemical synthesis methods, hydrolysis methods (enzymolysis methods, acid hydrolysis and alkali hydrolysis), microbial fermentation methods and the like to prepare bioactive peptides. Among them, the peptide obtained by chemical synthesis is accurate in sequence and high in purity, but may have chemical residues, and toxic substances or impurities may be generated during chemical synthesis due to uncontrollable reaction directions. Hydrolysis is mature in process, but high in cost, and acid hydrolysis and alkali hydrolysis have certain destructiveness on bioactive peptides. Therefore, both the above preparation methods have defects, and the obtained finished product cannot be directly eaten, while the microbial fermentation method has advantages, and can produce more abundant and various peptide fragments. The compound enzyme system generated by the microorganism in the metabolic process can hydrolyze protein to release specific high-concentration bioactive peptide, and the small peptide can be synthesized and secreted in the growth and metabolism process of the microorganism, and the product fermented by the microorganism has better flavor and taste. Therefore, the research utilizes a microbial fermentation method to prepare peptide fragments with specific biological activity, and meanwhile, the fermented camel milk product with good flavor and taste is obtained. Therefore, how to prepare fermented camel milk with potential hypoglycemic activity, and detect the inhibitory activity of camel milk before and after digestion on DPP-IV enzyme, alpha-amylase and alpha-glucosidase by combining in vitro simulated digestion experiments, explore the digestibility of bioactive peptides in the fermented camel milk, and help to further explore the hypoglycemic effect of the fermented camel milk, and expand the application prospect of the fermented camel milk as a diabetes replacement therapy. Disclosure of Invention The study utilizes lactobacillus bulgaricus, streptococcus salivarius and kluyveromyces marxianus to carry out microbial fermentation treatment on camel milk, and selects the optimal camel milk fermentation process by detecting various indexes such as texture characteristics, water holding stability, sensory evaluation, enzyme inhibition activity, proteolysis degree and the like, so as to prepare fermented camel milk with potential hypoglycemic activity, and combines in-vitro simulated digestion experiments to detect the inhibition activity of camel milk on DPP-IV enzyme, alpha-amylase and alpha-glucosidase before and after digestion, and explore the digestion resistance of bioactive peptides in the fermented camel milk. The research is helpful for further developing the blood sugar reducing effect of the fermented camel milk and expanding the applic