CN102851222A - Lactobacillus casei Zhang capable of converting isoflavone in soya-bean milk fermentation process - Google Patents
Lactobacillus casei Zhang capable of converting isoflavone in soya-bean milk fermentation process Download PDFInfo
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- CN102851222A CN102851222A CN201210005607XA CN201210005607A CN102851222A CN 102851222 A CN102851222 A CN 102851222A CN 201210005607X A CN201210005607X A CN 201210005607XA CN 201210005607 A CN201210005607 A CN 201210005607A CN 102851222 A CN102851222 A CN 102851222A
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- soya
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- isoflavones
- lactobacillus casei
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Abstract
A lactobacillus casei Zhang capable of converting isoflavone in a soya-bean milk fermentation process is characterized in that the lactobacillus casei Zhang is a strain of probiotics, and is preserved in China general microbiological culture collection center with a preservation number of CGMCC NO. 5469. The lactobacillus casei Zhang can convert inactive isoflavone into functionally active isoflavone in a soya-bean milk fermentation process. The soya-bean milk is soya-bean milk obtained by soybean pulping, or soybean powder reconstructed milk.
Description
Technical field
The present invention relates to a kind of probiotics lactobacillus casei (Lactobacillus casei Zhang), especially a kind of lactobacterium casei that can in the soya-bean milk fermentation process, be converted into isoflavones.
Background technology
China is the native place of soybean, and the bean product diversification of varieties has good human consumer's acceptance.Soya-bean milk contains abundant oligosaccharide probiotics, is the good substratum of lactobacter growth.Soybean isoflavones is the phytoestrogen of non-steroid, it is the Polyphenols molecule with antioxygenation, can resist hormone and rely on the disease of class, for example, mammary cancer, prostate cancer, minimizing menopausal symptom, can resist the illness of cardiovascular disorder and mitigating osteoporosis disease.
The isoflavones of soybean and common soybeans product exists with the glucosides form of combined, does not have biological activity, only has free isoflavone that biological activity is just arranged.Soybean makes the combined isoflavones change the isoflavone of free state into through the fermentation of milk-acid bacteria, and soybean protein is degraded to low molecular peptide and amino acid simultaneously, is conducive to digest and assimilate, and nourishing function also increases greatly.The realization of the physiological function of soybean isoflavones and the activity of microorganism are inseparable.Therefore soybean isoflavones is prerequisite of its performance biologic activity processing, absorb and utilize the conversion in the process.
Summary of the invention
Main purpose of the present invention provides a kind of lactobacillus casei bacterial strain, and this bacterial strain transforms the application of isoflavones in the soya-bean milk fermentation process.
Main technical schemes of the present invention is achieved in that a kind of lactobacterium casei that can be converted into isoflavones in the soya-bean milk fermentation process, it is characterized in that: described lactobacterium casei (Lactobacillus casei Zhang) is a probiotics, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Classification And Nomenclature: lactobacterium casei Lactobacillus casei, preservation date is on November 18th, 2011, preserving number: CGMCC No.5469.
Described lactobacterium casei can make the isoflavones of non-activity be converted into the functional activity isoflavones in the soya-bean milk fermentation process.
Described soya-bean milk is soybean defibrination gained soya-bean milk or soyflour recombined milk.
The invention has the beneficial effects as follows: lactobacterium casei Lactobacillus casei Zhang (preserving number CGMCC No5469.) can significantly increase active isoflavone content in the soya-bean milk fermentation process, the functional activity isoflavones is well transformed.
Embodiment
Embodiment: lactobacterium casei in the soya-bean milk fermentation process to the conversion of isoflavones.
1 test method
1.1 bacterial strain is prepared
Bacterial strain Lactobacillus casei Zhang is throw type leaven, and viable count is 2 * 10
11Cfu/g.
1.2 fermented soybean milk preparation
In the soybean defibrination soya-bean milk, add 1%-3% glucose, behind 95 ℃ of sterilization 5min, be cooled to 37 ℃, Lactobacillus casei Zhang is pressed 5.0 * 10
6The inoculum size inoculation of cfu/mL shakes up, and 37 ℃ of constant temperature culture stop fermentation during to pH value 4.5, make fermented soybean milk.
1.3 isoflavones is measured
Utilize high performance liquid chromatography that the isoflavones components before and after the fermentation of soya-bean milk sample is measured.
The sample preparation condition is: accurately take by weighing fermented soybean milk sample 10g, (methyl alcohol: water=4: 1), 65 ℃ of water-bath 4h are cooled to the NaOH that adds 6mL 2mol/L under the room temperature, shaking table (200rpm/min) vibration 10min to add the 80mL extracting solution.Add 4mL Glacial acetic acid mixing after the taking-up, be settled in the 100mL volumetric flask with extracting solution.After quantitative paper filters, draw 20mL in the 50mL graduated cylinder, add 16mL water, supply 50mL with methyl alcohol.Get 4mL to 10mL centrifuge tube, 7000g, 5min is centrifugal, gets clear liquid and treats the sample introduction analysis through 0.45 μ m membrane filtration.
Chromatographic condition is: mobile phase A: water: methyl alcohol: glacial acetic acid=88: 10: 2; Mobile phase B: the methanol solution of 2% glacial acetic acid; Flow velocity: 0.4mL/min; Ultraviolet detection wavelength: 260nm; Column temperature: 32 ℃; Sample size: 20 μ L.
2 results
The measurement result unit of isoflavone content in the table 1 Lactobacillus casei Zhang fermented soybean milk sample: μ g/mL
As seen from Table 1, in the soya-bean milk sample after probiotic bacterium Lactobacillus casei Zhang fermentation, Daidzein, glycitein and genistein content with physiological function all increase, and wherein, Daidzein and genistein content significantly increase.The genistein that contains in the soybean isoflavones, growth that can the establishment tumour, because it has cytostatic ferment, and the proliferative effect that suppresses undesired blood vessel, very important to promoting health.
3 conclusions
Lactobacterium casei Lactobacillus casei Zhang (preserving number CGMCC No5469.) can significantly increase active isoflavone content in the soya-bean milk fermentation process, the functional activity isoflavones is well transformed.
Claims (3)
1. an energy is converted into the lactobacterium casei of isoflavones in the soya-bean milk fermentation process, it is characterized in that: described lactobacterium casei (Lactobacillus casei Zhang) is a probiotics, be preserved in common micro-organisms DSMZ of China Committee for Culture Collection of Microorganisms, preserving number: CGMCC No.5469.
2. the lactobacterium casei that can be converted into isoflavones in the soya-bean milk fermentation process as claimed in claim 1, it is characterized in that: described lactobacterium casei can make the isoflavones of non-activity be converted into the functional activity isoflavones in the soya-bean milk fermentation process.
3. the lactobacterium casei that can be converted into isoflavones in the soya-bean milk fermentation process as claimed in claim 2, it is characterized in that: described soya-bean milk is soybean defibrination gained soya-bean milk or soyflour recombined milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210005607XA CN102851222A (en) | 2012-01-10 | 2012-01-10 | Lactobacillus casei Zhang capable of converting isoflavone in soya-bean milk fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210005607XA CN102851222A (en) | 2012-01-10 | 2012-01-10 | Lactobacillus casei Zhang capable of converting isoflavone in soya-bean milk fermentation process |
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| CN102851222A true CN102851222A (en) | 2013-01-02 |
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| CN201210005607XA Pending CN102851222A (en) | 2012-01-10 | 2012-01-10 | Lactobacillus casei Zhang capable of converting isoflavone in soya-bean milk fermentation process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106282052A (en) * | 2016-08-08 | 2017-01-04 | 青岛农业大学 | A kind of compound lactobacillus preparation improveing coastal saline soil and application thereof |
| CN109504617A (en) * | 2018-10-22 | 2019-03-22 | 华南理工大学 | A kind of Harbin lactobacillus and its application |
| CN111424003A (en) * | 2020-05-19 | 2020-07-17 | 北京科拓恒通生物技术股份有限公司 | Lactobacillus casei and application thereof in preventing and treating chronic gastroenteritis |
| CN111616227A (en) * | 2020-03-30 | 2020-09-04 | 华南农业大学 | Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof |
-
2012
- 2012-01-10 CN CN201210005607XA patent/CN102851222A/en active Pending
Non-Patent Citations (3)
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| 刘芸等: "黑豆酸奶发酵微生物鉴定与发酵特性研究imag", 《福建农业学报》 * |
| 张丽芳等: "干酪乳杆菌发酵大豆乳产品的质量分析及稳定性的研究", 《现代食品科技》 * |
| 王佳等: "干酪乳杆菌纯种发酵大豆乳工艺研究", 《中国粮油学报》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106282052A (en) * | 2016-08-08 | 2017-01-04 | 青岛农业大学 | A kind of compound lactobacillus preparation improveing coastal saline soil and application thereof |
| CN106282052B (en) * | 2016-08-08 | 2019-06-07 | 青岛农业大学 | It is a kind of improve coastal saline soil compound lactobacillus preparation and its application |
| CN109504617A (en) * | 2018-10-22 | 2019-03-22 | 华南理工大学 | A kind of Harbin lactobacillus and its application |
| CN109504617B (en) * | 2018-10-22 | 2021-03-30 | 华南理工大学 | Lactobacillus harbin and application thereof |
| CN111616227A (en) * | 2020-03-30 | 2020-09-04 | 华南农业大学 | Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof |
| CN111424003A (en) * | 2020-05-19 | 2020-07-17 | 北京科拓恒通生物技术股份有限公司 | Lactobacillus casei and application thereof in preventing and treating chronic gastroenteritis |
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Application publication date: 20130102 |