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CN-122005667-A - Preparation method and application of fermented papaya extract

CN122005667ACN 122005667 ACN122005667 ACN 122005667ACN-122005667-A

Abstract

The application relates to the technical field of microbial fermentation, in particular to a preparation method and application of a fermented papaya extract. The fermented papaya extract is prepared by taking water and papaya extract as main base materials, adding lactobacillus rhamnosus (Lactobacillus plantarum) LR.M8, and improving the inhibition effect on xanthine oxidase. Lactobacillus rhamnosus lr.m8 can effectively improve the effect of papaya medicinal and edible plant extracts on improving hyperuricemia, and can repair kidney injury in human bodies and regulate uric acid balance. The papaya after fermentation has obviously improved activity inhibition capability to xanthine oxidase and has stronger therapeutic effect to hyperuricemia.

Inventors

  • LI ZONGJUN
  • LI KE
  • TAN WEI

Assignees

  • 湖南农业大学

Dates

Publication Date
20260512
Application Date
20251117

Claims (8)

  1. 1. A method for preparing papaya ferment, which is characterized by comprising the following steps: (1) Lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 strain activation, namely inoculating lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 strain into MRS liquid culture medium, and culturing at 37 ℃ for 24 hours to obtain lactobacillus rhamnosus (Lactobacillus rhamnosus) LR.M8 bacterial liquid, wherein the preservation number of lactobacillus rhamnosus (Lactobacillus rhamnosus) Lr. M8 is CGMCCNo.3002; (2) The preparation of the papaya liquid fermentation matrix comprises the steps of crushing papaya raw materials, adding water, extracting the papaya raw materials with water for 1 hour at the mass ratio of 1:6-7 and at the temperature of 60 ℃ for 3 times to obtain a primary extract, concentrating the primary extract into an extract semi-finished product, wherein the specific gravity d of the extract semi-finished product is 1.14-1.17, adding maltodextrin serving as an auxiliary material, wherein the mass of maltodextrin is 30% of that of the extract semi-finished product, and preparing papaya extract powder by powder spraying, drying, crushing and sieving; (3) The papaya ferment is prepared by inoculating the lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 bacterial liquid on the liquid fermentation substrate and fermenting.
  2. 2. The preparation method according to claim 1, wherein the inoculation amount of lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 strain in the step (1) is 1-2% of the mass of the MRS liquid culture medium, and the MRS liquid culture medium comprises 10.0 g of casein peptone, 10.0 g of beef extract, 5.0 g of yeast extract, 5.0 g of glucose, 5.0 g of sodium acetate, 2.0 g of diamine citrate, 1.0 g of tween 80, 2.0 g of dipotassium hydrogen phosphate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate heptahydrate, 20.0 g of calcium carbonate and 1.0 liter of distilled water, and has a pH of 6.8.
  3. 3. The preparation method according to claim 1, wherein the mass ratio of the papaya extract powder to water in the step (2) is 1:2.
  4. 4. The preparation method according to claim 1, wherein the mass ratio of lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 to papaya liquid fermentation substrate in step (2) is 3:100.
  5. 5. The method according to claim 1, wherein the fermentation temperature is 37 ℃ and the fermentation time is 96 hours.
  6. 6. The method according to any one of claims 2 to 5, wherein the active ingredient of the papaya ferment comprises bergapten.
  7. 7. Use of the papaya fermentation product prepared by the preparation method of any one of claims 2-6 for improving uric acid reducing performance of health food.
  8. 8. Use of a papaya fermentation product prepared by the preparation method of any one of claims 2-6 in preparation of uric acid lowering drugs.

Description

Preparation method and application of fermented papaya extract Technical Field The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of a fermented papaya extract. Background Saponins, papaya polysaccharide, water-soluble vitamins and terpenoids in papaya can promote uric acid excretion by inhibiting XOD activity, thereby reducing uric acid, creatinine and urea nitrogen levels. However, the uric acid reducing effect of the active substances extracted by the hot water extraction method is not obvious, and under the catalysis of an enzyme system (cellulase and beta-glucosidase) generated by lactic acid bacteria, the components in the papaya can undergo deglycosylation or decarboxylation reaction to generate new active components. Meanwhile, the active ingredients after fermentation are easier to be absorbed by human body, and the utilization rate of the active ingredients can be improved. CN 114766677A-lactobacillus rhamnosus JM039, composition and application thereof have remarkable curative effects on irritable bowel syndrome, can reduce serum endotoxin, reduce pro-inflammatory factors, increase anti-inflammatory factor level, relieve oxidative stress and adjust intestinal flora disorder, thereby healthining intestinal flora, and CN 116987617A-lactobacillus rhamnosus UA260 strain and application thereof in blood uric acid regulation. However, the use of lactobacillus rhamnosus to ferment papaya to reduce uric acid is not disclosed in the prior art. Disclosure of Invention Aiming at the technical problems, the invention provides a preparation method and application of a fermented papaya extract, key active substances which play a role in reducing uric acid in papaya are increased through lactobacillus rhamnosus fermentation, and meanwhile, the health problem that macromolecular substances such as polysaccharide are not easy to be absorbed and utilized by human bodies is solved. The invention provides the following technical scheme: A preparation method of papaya fermented product comprises the following steps: (1) Lactobacillus rhamnosus (Lactobacillus rhamnosus) LR.M8 strain activation, namely inoculating lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 strain into MRS liquid culture medium, culturing for 24 hours at 37 ℃ to obtain lactobacillus rhamnosus (Lactobacillus rhamnosus) LR.M8 strain liquid, wherein the storage number of lactobacillus rhamnosus (Lactobacillus rhamnosus) Lr. M8 is CGMCC No.3002, and the lactobacillus rhamnosus is stored in China general microbiological culture Collection center with a storage date of 2009-04-07 and a storage address of Beijing university of toward the sun area, china academy of sciences of China. (2) The preparation of the papaya liquid fermentation matrix comprises the steps of crushing papaya raw materials, adding water, extracting the papaya raw materials with water for 1 hour at the mass ratio of 1:6-7 and at the temperature of 60 ℃ for 3 times to obtain a primary extract, concentrating the primary extract into an extract semi-finished product, wherein the specific gravity d of the extract semi-finished product is 1.14-1.17, adding maltodextrin serving as an auxiliary material, wherein the mass of maltodextrin is 30% of that of the extract semi-finished product, and preparing papaya extract powder by powder spraying, drying, crushing and sieving; (3) The papaya ferment is prepared by inoculating the lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 bacterial liquid on the liquid fermentation substrate and fermenting. Preferably, the inoculation amount of lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 strain in the step (1) is 1-2% of the mass of the MRS liquid culture medium, and the MRS liquid culture medium comprises 10.0 g of casein peptone, 10.0 g of beef extract, 5.0 g of yeast extract, 5.0 g of glucose, 5.0 g of sodium acetate, 2.0 g of diamine citrate, 801.0 g of tween, 2.0 g of dipotassium phosphate, 0.2g of magnesium sulfate heptahydrate, 0.05 g of manganese sulfate heptahydrate, 20.0 g of calcium carbonate and 1.0 liter of distilled water, and the pH value is 6.8. Preferably, in the step (2), the mass ratio of the papaya extract powder to the water is 1:2. Preferably, in the step (2), the mass ratio of lactobacillus rhamnosus (Lactobacillus rhamnosus) LR. M8 to the papaya liquid fermentation substrate is 3:100. Preferably, the fermentation temperature is 37 ℃ and the fermentation time is 96 hours. Preferably, the active ingredients of the papaya ferment comprise bergapten. An application of papaya ferment in improving uric acid reducing performance of health food is provided. An application of papaya fermentation product in preparing uric acid lowering medicine is provided. Compared with the prior art, the invention has the beneficial effects that: The invention provides lactobacillus rhamnosus LR.M8, which can effectively improve uric acid redu