TWI651413B - Banana fermented product, its manufacturing method and use - Google Patents

Abstract

The invention provides a banana fermented material, which is obtained by pre-fermentation of banana pulp juice through Streptococcus thermophilus and yeast and post-fermentation by acetic acid bacteria. The banana fermented product of the present invention has the effects of anti-oxidation, promotion of probiotics in the intestinal tract, inhibition of bad bacteria, and improvement of discomfort related symptoms of constipation; the banana fermented product can further be provided as a pharmaceutical composition or a food composition.

Description

Banana fermented product, its manufacturing method and use

The invention provides a banana ferment, particularly a banana ferment having the effects of antioxidation, promotion of probiotics in the intestinal tract, inhibition of bad bacteria, and improvement of discomfort related to constipation.

The banana series is a large herbaceous plant of the Musa family, which is native to southern China, India, the West Indies, Oceania and other regions, also known as Gansu and Musa. Taiwan is located in the subtropics. It has abundant bananas and is born all year round. Its peak production period is from May to August. It is known as the banana kingdom. Bananas are very nutritious and contain carbohydrates, starch, multivitamins, pectin, calcium, phosphorus, iron and various enzymes.

About 80% of people experience constipation during their lifetime. The possible causes of constipation include insufficient fiber and water intake, prolonged sitting and environmental changes. Constipation may worsen during pregnancy, travel, and food changes. Other more serious causes of constipation may also be a sign of other rare diseases, such as scleroderma, neurological and endocrine system diseases, including thyroid disease, multiple sclerosis, Parkinson's disease, stroke, and spinal injuries. Unexplained large bowel weakness Symptoms can prolong the emptying time of the large intestine, anal sphincter disorders, and the inability to relax during bowel movements are also one of the causes of constipation.

Most patients with constipation can be treated by increasing the intake of high-fiber foods and water in the food. Therefore, the material used in the present invention is a banana that is common in Taiwan and rich in yield, and a banana fermentation product is produced through a special fermentation step of a specific microorganism, which significantly improves the banana's ability to prevent constipation. Efficacy, can be used as a natural non-chemically synthesized, non-side effect food composition or medical composition to improve the symptoms of constipation and discomfort.

In view of this, the present invention provides a banana fermented material, which is obtained by performing pre-fermentation of Streptococcus thermophilus and yeast and post-fermentation of acetic acid bacteria.

The invention further provides the use of the banana fermented material for preparing a composition for improving the symptoms of constipation and discomfort.

The invention also provides the use of the banana fermented material for preparing a composition for improving probiotics in the intestinal tract.

The invention further provides the use of the banana fermented material for preparing a composition for inhibiting bad bacteria in the intestinal tract.

The invention also provides a use of the banana fermented material for preparing an antioxidant composition.

The present invention further provides a method for preparing a banana fermented product, comprising the steps of subjecting banana pulp juice to pre-fermentation with yeast via Streptococcus thermophilus and post-fermentation by acetic acid bacteria.

In an embodiment of the present invention, the S. thermophilus strain is a strain numbered BCRC910636; the yeast strain is a strain of Saccharomyces cerevisiae BCRC 21494; and the acetate strain is Acetobacter aceti ) BCRC12324 or BCRC11688 strains.

In an embodiment of the present invention, the symptoms of improving constipation and discomfort include hard stools, small amount of stools, laborious defecation, unclean defecation, fullness of the abdomen, and reduction in the number of defecations.

In one embodiment of the present invention, the probiotic strain is Lactobacillus acidophilus , Lactobacillus rhamnosus , Lactobacillus plantarum , Lactobacillus gasseri ) or Lactobacillus brevis .

In one embodiment of the present invention, the bad strain is Escherichia coli .

Therefore, the present invention provides a banana fermented product, which is pre-fermented by Streptococcus thermophilus TCI 633 (No. BCRC 910636) and Saccharomyces cerevisiae , and post-fermented by Acetobacter aceti . Obtained by fermentation. The banana ferment has the effects of anti-oxidation, increasing the number of probiotics, inhibiting bad bacteria, and improving the symptoms of discomfort related to constipation. It can be used in medicine or food compositions.

However, the above are only preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Anyone skilled in the art can make equivalent modifications or changes without departing from the spirit and scope of the present invention. It should be covered by the patent scope of the present invention.

FIG. 1 is a superoxide dismutase-like (SOD-like) content of a banana fermented product of the present invention.

FIG. 2 is a data chart of banana probiotics in the intestinal tract to promote probiotics.

FIG. 3 is a graph showing the inhibition of E. coli in the intestinal tract by the banana fermented material of the present invention.

FIG. 4 shows the effect of banana fermented material of the present invention on improving the symptoms of discomfort related to constipation.

FIG. 5 is a comparison diagram of the banana fermented product of the present invention compared with eating banana directly to improve the symptoms of constipation-related discomfort.

The present invention provides a banana fermented material, which is prepared by fermenting banana liquid and microorganisms. The banana fermented material contains the trace elements of the banana itself, and the microorganisms produce anti-oxidative substances "superoxide disproportionation" in the fermentation process by the microorganisms. Enzymes (superoxide dismutase (SOD) "and organic acids, and increase probiotics and inhibit bad bacteria in the intestine to maintain the intestinal environment, promote intestinal peristalsis, improve constipation symptoms and reduce abdominal flatulence and abdominal pain.

Example 1 Preparation method of banana ferment

In a preferred embodiment of the present invention, banana pulp and distilled water are mixed at a ratio of 1: 0.8 to 1: 1.2. In one embodiment of the present invention, 100 g of banana pulp is mixed with 100 g of distilled water to obtain banana pulp juice, which is used as an empty Culture fluid. The aerial culture solution was pasteurized and then connected to Streptococcus thermophilus TCI 633 (Institute of Food Industry Development, No. BCRC 910636, Republic of China Patent Publication No. I519644 Patent Deposit) and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) BCRC 21494 was added to the air culture solution, and pre-fermentation was performed under the conditions of constant temperature fermentation at 30 ° C ± 1 ° C for 72 hours. After the pre-fermentation is completed, Acetobacter aceti BCRC12324 or BCRC11688 is directly added for post-fermentation under the conditions of 30 ° C ± 1 ° C constant temperature fermentation for 21 days to obtain the banana fermentation product of the present invention.

Example 2 Detection of Superoxide Dismutase-like (SOD-like) Contents of Banana Fermentates of the Present Invention

Superoxide dismutase (SOD) is an enzyme that catalyzes the dismutation of superoxide radicals into oxygen and hydrogen peroxide. These enzymes have an important anti-oxidant defense effect in cells exposed to oxygen. Therefore, the present invention uses a SOD activity kit (SOD activity kit, Enzo Life Science Company, model CAT # ADI-900-157) for cell oxidative stress analysis.

The results are shown in Fig. 1. Compared with the commercially available plant enzyme products and the control group (banana pulp juice), the content of the superoxide dismutase (SOD-like) of the banana fermented product of the present invention is significantly higher. The results show that the banana fermented material of the present invention contains a higher activity of superoxide dismutase, which can have a stronger defense against oxidative stress.

Example 3 The banana fermented product of the present invention effectively promotes probiotics and inhibits bad bacteria in the intestine

A probiotic strain (probiotic or probiotic bacteria) is a microorganism whose bacterial cells, mixed strains, extracts, or metabolites have a positive effect on the host system itself, usually derived from living bacteria that are good for intestinal health in the human body. Therefore, the present invention includes five common intestinal probiotics, including Lactobacillus acidophilus , Lactobacillus rhamnosus , Lactobacillus plantarum , and Lactobacillus gasseri ) and Lactobacillus brevis , and the banana fermented material of the present invention was co-cultured with MRS medium at 37 ° C for 15 hours, and then the colony count was performed. The results are shown in Figure 2. Compared to banana pulp juice (obtained by mixing banana pulp with distilled water in a ratio of 1: 0.8 to 1: 1.2), the banana fermented product of the present invention can increase the number of probiotics by 4 to 8 times.

The present invention also incubates Escherichia coli in the intestinal tract with the banana ferment of the present invention in MRS medium at 37 ° C for 15 hours, and then counts the colonies. The results are shown in Figure 3, compared to banana juice. The banana fermented product of the present invention can inhibit 4 times the number of E. coli. Therefore, the banana fermented material of the present invention helps to stimulate the intestinal motility and maintain the normal environment of the intestine.

Example 4 The effect of the banana fermented product of the present invention on improving constipation-related discomfort

In order to confirm that the banana fermented material of the present invention has the effect of improving the symptoms of constipation, human tests are further used to prove that it has the effects of alleviating constipation and the like. First, the experimental group was to prepare a beverage containing 3 g of the banana fermented product of the present invention. Subsequently, 18 subjects were recruited and provided with 20 mL of the banana fermented beverage of the present invention per person per day for one week. The control group consumed bananas directly, one per person per day. Among the above 18 patients, the relief of constipation-related discomfort symptoms before and after use was evaluated in a self-controlled manner, including stool shape (hard stool, small amount of stool), rectal symptoms (number of bowel movements, laborious defecation, painful defecation, and unclean stool , It is difficult to excrete, rectal burning sensation) and abdominal symptoms (stomach pain, abdominal cramps, abdominal fullness). The scores are 0, 1, 2, 3, and 4 for the severity of the symptoms, with 0 being no symptoms and 4 being very severe.

The results are shown in FIG. 4, which has been improved by more than 50% for those who have hard stools, low feces volume, laborious defecation, unclean defecation, abdominal fullness, and reduction in the number of defecations. The experimental results of comparing the effectiveness of the banana fermented product of the present invention with the control group directly eating banana pulp, as shown in FIG. 5, the banana fermented product of the present invention significantly improves the number of defecations, hard stools, and laborious defecation compared to directly eating bananas. , Indicating that the banana fermented material of the present invention has an excellent effect on relieving discomfort related symptoms of constipation.

In summary, the banana fermented product provided by the present invention is pre-fermented by Streptococcus thermophilus TCI 633 (No. BCRC 910636) and Saccharomyces cerevisiae , and Acetobacter aceti ) Obtained after the post-fermentation. The banana ferment has the effects of anti-oxidation, increasing the number of probiotics and inhibiting bad bacteria, and improving the symptoms of constipation-related discomfort. The symptoms of constipation-related discomfort include hard stools, low stool volume, laborious defecation, unclean defecation, full stomach, and defecation The number of times is reduced; furthermore, the human body test results of the present invention confirm that taking the banana fermented material of the present invention is more effective in reducing constipation-related discomfort than eating the banana directly. Therefore, the banana fermented product of the present invention is a natural non-chemically synthesized drug, and can be applied to a pharmaceutical or food composition in a variety of different dosage forms.

Claims (8)

A banana fermented product, wherein the banana pulp juice is subjected to pre-fermentation by Streptococcus thermophilus BCRC 910636 and Saccharomyces cerevisiae BCRC 21494, and Acetobacter aceti BCRC12324 or BCRC11688 is subjected to post-fermentation Obtained, wherein the pre-fermentation was performed at 30 ° C. ± 1 ° C. for 72 hours, and the post-fermentation was performed at 30 ° C. ± 1 ° C. for 21 days. The use of the banana fermented product as described in item 1 of the patent application for preparing a composition for improving the symptoms of constipation and discomfort. The use as described in item 2 of the scope of patent application, wherein the improvement of constipation and discomfort symptoms include hard stools, small amount of stools, laborious defecation, unclean stools, fullness of the abdomen, and reduction in the frequency of defecation. The use of the banana fermentate as described in the first item of the patent application scope for preparing a composition for promoting probiotics in the intestine. The use as described in item 4 of the scope of the patent application, wherein the probiotics are Lactobacillus acidophilus , Lactobacillus rhamnosus , Lactobacillus plantarum , Lactobacillus plantarum Lactobacillus gasseri or Lactobacillus brevis . The use of the banana fermented material as described in item 1 of the scope of patent application for preparing a composition for inhibiting bad bacteria in the intestinal tract. The use according to item 6 of the patent application scope, wherein the bad strain is Escherichia coli . A use of the banana fermented material as described in the first item of the patent application scope for preparing an antioxidant composition.