CN108185422A - A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof - Google Patents

Abstract

The present invention relates to the technical field of agricultural product processing, in particular to a hangover-protecting liver-protecting fig enzyme and a preparation method thereof. The method comprises the following steps: (1) crushing raw materials: crushing and beating fresh fig fruits to obtain fig pulp; (2) ) sugaring adjustment: add white granulated sugar according to the amount of fig pulp, and stir evenly; (3) add strains to ferment: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into the fig pulp obtained in step (2) (4) aeration and post-fermentation: After the fig pulp obtained in step (3) is fermented, it is fed into clean air and fully stirred, then the fermentation container is sealed, and then left to stand , to obtain the fig enzyme stock solution. The fig enzyme obtained by the preparation method has the effect of relieving alcohol and protecting the liver.

Description

A kind of anti-alcoholic and liver-protecting fig enzyme and preparation method thereof

technical field

The invention relates to the technical field of agricultural product processing, in particular to a hangover-protecting liver-protecting fig enzyme and a preparation method thereof.

Background technique

Fig (Ficuscarica L.) is a plant of the genus Ficus (Ficus L.) of the family Moraceae. It is native to southwestern Asia and the eastern Mediterranean region. It is now widely planted in most countries in the Mediterranean Sea and California in the United States for about 1,000 years. forward into our country. Figs have a long history of cultivation and utilization, but the overall area and output are not large. Therefore, experts and scholars include them in the category of "third-generation fruits" together with blueberries and other berries, and have extremely broad development space. The edible rate of figs is high, the edible part of the fresh fruit is up to 97%, and the acid content is low, without large and hard seeds, suitable for the elderly and children. In addition to high monosaccharides and disaccharides, figs also contain polysaccharides such as pectin, which have good physiological activities. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. Figs are rich in flavonoids, polysaccharides, SOD and other physiologically active substances that can prevent and treat cardiovascular diseases and Alzheimer's disease, and also contain anti-cancer substances such as furanocoumarin, psoralen, and bergamot lactone. Modern medical research shows that figs can enhance the immune function of the body and inhibit the proliferation of various tumor cells, and also have the effects of lowering blood sugar, lowering blood cholesterol and resisting worms.

Because the skin of figs is very thin and matures in the hot summer and autumn seasons, coupled with factors such as the current storage technology and limited cold chain, figs are extremely perishable. With the continuous deepening of people's understanding of the nutritional value of figs, the social demand is also increasing, and the domestic consumption market of figs has broad prospects, so the development of fig planting industry has great potential. However, fresh figs ripen quickly, are perishable, have poor preservation, and are difficult to store and transport. It is of great significance to carry out research and industrialization demonstration of fig processing technology according to local conditions. Enzyme is a new type of fermented drink made by microbial fermentation, which has excellent performance in the realization of pure natural green food presentation and functional value-added. According to the definition of the group standard "Guidelines for the Classification of Enzyme Products" (T/CBFIA 08001-2016), enzymes are products containing specific biologically active ingredients made from animals, plants, fungi, etc., through microbial fermentation. The sugar content is high, and the proportion of polysaccharides is high, and there is no peculiar smell after heating. It is very suitable for the growth and utilization of microorganisms, and is a good raw material for the production of enzymes.

Fresh figs are fermented to produce enzymes, which can form new and excellent flavors and effectively maintain their natural nutrients. Compared with existing fig processing methods at home and abroad, the unique advantages of the fig fermented beverage prepared by microbial fermentation include: (1) compared with traditional canned, candied fruits and vegetables and fruit and vegetable sauces, its sugar content can It is more in line with the current concept of low-sugar healthy diet; (2) Compared with dried fruits and vegetables (powder), it can better maintain the nutritional content of fresh fruits and vegetables; (3) Compared with fresh-cut fruits and vegetables, it has more Long shelf life, and more gentle consumption pressure of fruit and vegetable production. Therefore, the research and industrialization demonstration of fig enzyme is not only in line with the development trend of fruit and vegetable processing, satisfying consumers' pursuit of healthy products, but also can increase the consumption of figs in the production area, reduce the loss of fruit farmers, and has good economic and social benefits. .

Chemical liver injury is liver injury caused by chemical hepatotoxic substances, including alcohol, chemical poisons in the environment, and certain drugs. Alcoholic liver disease can be divided into alcoholic liver steatosis, alcoholic hepatitis, alcoholic liver fibrosis, and alcoholic liver cirrhosis according to different conditions: alcoholic liver steatosis is benign and reversible, and alcoholic hepatitis can cause liver cell necrosis. The 5-year survival rate is 60%. If severe alcoholic hepatitis is not treated in time, 49% of patients will die within a few months. Alcoholic liver fibrosis is the result of tissue necrosis, often leading to liver cirrhosis. About 30% of chronic alcoholics develop cirrhosis. Currently there is no specific therapy for alcoholic liver cirrhosis, the 5-year survival rate is only 50%, and 10% of patients with liver cirrhosis can evolve into liver cancer.

The invention patent application with the application number 201510036161.0, the title of the invention is a method for preparing a fig lactic acid mixed bacteria fermented functional beverage. The fig is enzymatically hydrolyzed and sterilized at 121°C for 20 minutes to obtain a fig fermentation preparation liquid, and then Lactobacillus plantarum, thermophilic Streptococcus and Lactobacillus bulgaricus were inserted into the above-mentioned kudzu root (the inventor understands that it should be fig here) fermentation preparation solution with a mass ratio of 1:1:1, and then fermented. In order to maintain the excellent flavor of the higher nutritional content of figs, high-temperature sterilization must be carried out before fermentation of figs. Therefore, the method provided by the patent application for the invention requires high-temperature sterilization of figs before inoculation and fermentation, so that there will be no harmful microorganisms The possibility of growth and reproduction. However, the anti-alcohol and liver-protecting effect of fig enzyme after sterilization is poor, so it is necessary to study a new preparation process in order to obtain the fig enzyme with excellent anti-alcohol and liver-protecting effect.

Contents of the invention

The purpose of the present invention is to make full use of the remaining fresh figs from fresh sales and ferment them with modern strains to produce fig enzyme products with the ability to relieve alcohol and protect the liver, which is in line with the concept of consumers pursuing healthy food.

In order to realize the purpose of the invention of the present invention, the inventor provides the following technical solutions:

A preparation method for hangover-protecting liver-protecting fig enzyme, carried out according to the following steps:

(1) Crushing of raw materials: crushing and beating fresh figs to obtain fig pulp;

(2) Adjustment by adding sugar: add white granulated sugar according to the amount of fig pulp, and stir evenly;

(3) Add strains to ferment: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into the fig pulp obtained in step (2), leave it at a constant temperature, and keep the process in an airtight state;

(4) Ventilation and post-fermentation: After the fig pulp obtained in step (3) is fermented, clean air is introduced and fully stirred, then the fermentation container is sealed, and then left to stand to obtain the fig enzyme stock solution.

Preferably, in step (2), the amount of added white granulated sugar is 10%-30% of the mass of fig pulp.

Under the condition of this ratio: the fermented fig enzyme has a more significant anti-alcohol and liver-protecting effect.

Preferably, in step (3), the mass ratio of the Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus is 2:1:1. Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are widely used lactic acid bacteria, and combined use can not only produce acid, but also form excellent flavor. The invention patent application number 201510036161.0 is applied for the preparation of fig lactic acid mixed bacteria fermented functional beverage. Although Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are also used, the ratio of the three strains is 1:1:1. For the excellent flavor of nutrients, figs must be subjected to high-temperature sterilization before fermentation. Therefore, the method provided by the invention patent application with application number 201510036161.0 requires high-temperature sterilization of figs before inoculation and fermentation, so that there is no possibility of growth and reproduction of harmful microorganisms . And utilizing the technical scheme of the present invention, although the high-temperature sterilization treatment step that must be carried out before fig fermentation is omitted, the test proves that not only can still effectively inhibit the growth and reproduction of mold, yeast, etc., but also maintain the excellent local flavor of figs with higher nutritional components. , and in animal model tests, the fig enzyme prepared by the method provided by the present invention has a more excellent anti-alcohol and liver-protecting effect than the invention patent application with application number 201510036161.0.

Preferably, in step (3), the constant temperature is 20-25°C, and the standing time is 10-15d.

It has been verified by experiments that Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus can grow stably in the temperature range of 20-25°C. Setting the fermentation temperature at 20-25°C can reduce the equipment investment of enterprises. Preliminary experiments showed that after 10-15 days of fermentation under airtight conditions at 20-25°C, the acid production in the system remained at a stable level.

Preferably, in step (4), the fermentation time is 15-20d, the stirring time is 30-60min, and the standing time is 30d.

According to the size of the fermentation container, generally ventilating for 30-60 minutes can make the bad smell produced by the early fermentation overflow, and can also achieve the effect of fully stirring the fig pulp. The equilibrium state was reached after 30 days of static fermentation again, and the amount of acid production could not be increased if the time was increased.

A preparation method for hangover-protecting liver-protecting fig enzyme, carried out according to the following steps:

(1) Crushing of raw materials: washing the fresh figs with water and draining, crushing and beating with a beater to obtain fig pulp;

(2) sugaring adjustment: add 10%-30% white granulated sugar according to the quality of fig pulp, stir evenly;

(3) Fermentation by adding strains: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into the above-mentioned fig pulp at a mass ratio of 2:1:1, and let it stand at a constant temperature at 20-25°C 10-15d, the process remains airtight;

(4) Ventilation and post-fermentation: after the fig pulp is fermented for 15-20 days, it is introduced into clean air and fully stirred. The process lasts for 30-60 minutes, and then the fermentation container is sealed, and after standing for 30 days, the fig enzyme stock solution is obtained .

The fig ferment produced by this optimal process has a significant anti-alcoholic and liver-protecting effect, and can reduce liver weight and organ coefficient, increase globulin, reduce albumin, reduce total bilirubin, and promote the dehydrogenation of alcohol dehydrogenase and acetaldehyde. Hydrogenase secretion, and has a certain protective effect on alcoholic fatty liver.

In another aspect, the present invention provides a fig enzyme prepared by the above method.

In another aspect, the present invention provides a use of the fig ferment prepared by the above method in hangover and liver protection.

The beneficial effects of the present invention are:

1. Use the remaining figs sold fresh or the fruits of poor quality, and use the intermittent aeration method to produce fig enzymes, avoiding the situation that farmers are injured due to a large number of rotten figs;

2. The fig enzyme produced by this process has a significant anti-alcoholic and liver-protecting effect, and plays an important role in protecting the health of alcoholics.

Description of drawings

Figure 1 is an electron micrograph of the liver in the normal group × 400 times;

Figure 2 is an electron micrograph of model group liver cells × 400 times;

Fig. 3 is the fig low-dose group × 400 times electron micrograph;

Fig. 4 is an electron micrograph of the fig high-dose group × 400 times.

Detailed ways

Below in conjunction with embodiment, the content of the present invention is described more specifically. It should be understood that the implementation of the present invention is not limited to the following examples, and any modifications and/or changes made to the present invention will fall within the protection scope of the present invention.

In the present invention, unless otherwise specified, all parts and percentages are weight units, and all equipment and raw materials can be purchased from the market or commonly used in this industry. Unless otherwise specified, the methods used in the examples are common techniques in the art.

Description of main raw materials and equipment:

The blueberry of the present invention is picked from Ningbo, Zhejiang, and the variety is "Masiyi Taofen".

Beater: DS-1 type, Shanghai Specimen Model Factory;

Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are commercially available.

Example 1

A hangover-protecting liver-protecting fig enzyme and a preparation method thereof, the steps are as follows:

(1) Raw material preparation: fresh figs are washed with water, drained, and then crushed and beaten;

(2) sugaring adjustment: add 10% white granulated sugar according to the amount of fig pulp obtained in step (1), stir evenly;

(3) Fermentation by adding strains: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into the above-mentioned fig pulp at a mass ratio of 2:1:1, and let it stand at a constant temperature for 10 days at 20°C. The process remains airtight;

(4) Ventilation and post-fermentation: After 10 days of fermentation of the fig pulp, clean air was introduced and fully stirred. The process lasted for 30 minutes, and then the fermentation container was sealed, and after standing still for 30 days, the fig enzyme stock solution was obtained.

Embodiment 2 (the product is defined as the high lactobacillus plantarum type ferment, referred to as HLP ferment)

A hangover-protecting liver-protecting fig enzyme and a preparation method thereof, the steps are as follows:

(1) Raw material preparation: fresh figs are washed with water, drained, and then crushed and beaten;

(2) sugaring adjustment: add 10% white granulated sugar according to the amount of fig pulp obtained in step (1), stir evenly;

(3) Fermentation by adding strains: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into the above-mentioned fig pulp at a mass ratio of 3:1:1, and let it stand at a constant temperature for 10 days at 20°C. The process remains airtight;

(4) Ventilation and post-fermentation: After 10 days of fermentation of the fig pulp, clean air was introduced and fully stirred. The process lasted for 30 minutes, and then the fermentation container was sealed, and after standing still for 30 days, the fig enzyme stock solution was obtained.

Comparative Example 1

A hangover-protecting liver-protecting fig enzyme and a preparation method thereof, the steps are as follows:

(1) Raw material preparation: fresh figs are washed with water, drained, and then crushed and beaten;

(2) sugaring adjustment: add 10% white granulated sugar according to the amount of fig pulp obtained in step (1), stir evenly;

(3) Fermentation by adding strains: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into the above-mentioned fig pulp at a mass ratio of 1:1:1, and let it stand at a constant temperature for 10 days at 20°C. The process was kept in a closed state; after the 10d closed fermentation period, during the process of introducing clean air to replace the gas in the container, there was a burst of fruit corruption, which indicated that the harmful microorganisms had poor reproduction and produced peculiar smells, which did not meet the edible plant enzyme standard. Therefore, a 1:1:1 ratio of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus is not feasible.

Comparative Example 2 (the product is defined as a high temperature sterilization type ferment, referred to as HT ferment)

A hangover-protecting liver-protecting fig enzyme and a preparation method thereof, the steps are as follows:

(1) Raw material preparation: fresh figs are washed with water, drained, and then crushed and beaten;

(2) Adjustment by adding sugar: add 10% white granulated sugar to the amount of fig pulp obtained in step (1), stir evenly, and sterilize the fig pulp at 121°C for 20 minutes;

(3) Fermentation by adding strains: insert Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus into high-temperature sterilized fig pulp at a mass ratio of 2:1:1, and keep the temperature at 20°C. Set 10d, the process remains airtight;

(4) Ventilation and post-fermentation: After 10 days of fermentation of the fig pulp, clean air was introduced and fully stirred. The process lasted for 30 minutes, and then the fermentation container was sealed, and after standing still for 30 days, the fig enzyme stock solution was obtained.

Example 3: Functional Test

1. Anti-drunk hangover function test

A mouse model of drunkenness was established by one-time gavage of Beijing Erguotou wine at 56 degrees to study the anti-alcoholic effect of fig enzyme. Mice were gavaged before and after drinking, and given low and high doses of samples, and observed their effects on acute ethanol intoxication.

(1) Test drugs and reagents

The sample fig enzyme was provided by the Zhejiang Academy of Agricultural Sciences, and the high and low doses were prepared into 0.5g/mL and 0.25g/mL solutions for use; 56% Beijing Erguotou Liquor (Beijing Red Star Co., Ltd., product standard: GB/T10781.2).

(2) Test animals

130 ICR mice, body weight 18-22g, sex male. Provided by Shanghai Slack Experimental Animal Co., Ltd., production license: SCXK (Zhejiang) 2014-0001. Breeding conditions: The inspection process is completed in a barrier system laboratory (air cleanliness ≤ 10,000, air ventilation times 10-20 times/hour, temperature 20-26°C, daily temperature difference ≤3°C, relative humidity 40%-70°C %), use license: SYXK2012-0178. Mice were fed 60Co sterilized rat growth and reproduction feed, provided by Shanghai Slack Experimental Animal Co., Ltd., Shanghai Feed Review (2014) 04001. Free to eat and drink, cage utensils, bedding, etc. were all sterilized by autoclaving at 121°C for 20 minutes.

(3) Choice of alcohol intake

50 mice were randomly divided into 5 groups, 10 in each group. After fasting for 12 hours, each group was given 0.10, 0.15, 0.16, 0.18, 0.20 mL/ 10g, observe the amount of alcohol needed to make the mouse righting reflex disappear but without death.

(4) Sample anti-drunk test

Get 40 male mice and divide them into 4 groups at random, 10 in each group, respectively model group, positive control group ("Qianbei Buzui" hangover capsule" 0.4g/KG), sample low dose group (2.5 g/kg), sample high-dose group ((5.0g/kg). The mice in each group were fed with standard feed, drank water freely, and carried out the test after adaptive feeding for 1 week. Before the test, the mice in each group were fasted for 12h, and the mice in each group were fasted for 12 hours. The volume of administration was 10mL/KG, the model control group was given the same amount of drinking water by intragastric administration, and the sample group and the positive control group were given the corresponding test solution by intragastric administration. After 15 minutes, each group was administered with 0.18mL/10g alcohol volume of 56 degrees Beijing Erguotou wine. Observe the situation of the mice after drinking, record the time of disappearance of the righting reflex and the recovery time of the mice, and calculate the tolerance time and drunken time.

(5) Sample hangover test

Animal grouping and adaptive feeding were the same as before. Before the test, the mice in each group were fasted for 12 hours, and 56% Beijing Erguotou wine was given to the stomach with 0.16mL/10g of alcohol. After 15 minutes, the model control group was given drinking water. The test group and the sample group were given the corresponding test solution respectively, and the administration volume of each group was 10mL/KG. Observe the situation of the mice after drinking, record the time when the righting reflex disappears (drunk time) and the recovery time (sober time) of the mice, and calculate the tolerance time and maintenance time.

(6) Statistical method

The measurement data are expressed as "mean ± standard deviation" (M+SD). The homogeneity of variance test and t test were performed with SPSS V17.0 statistical software package.

2. Liver protection function test

A mouse model of acute liver injury was established by intragastric administration of 56-degree Beijing Erguotou wine for one week to study fig enzymes and hepatoprotective effects. The mice were fed with Erguotou wine 12ml/kg/d every day before administration, and were given low and high doses of fig enzyme 30 minutes after drinking to observe its protective effect on acute liver injury.

(1) Test materials and reagents

Fig enzyme is provided by Zhejiang Academy of Agricultural Sciences, and the high and low doses are prepared into 0.5g/mL and 0.25g/mL solutions respectively for use; 56 degrees Beijing Erguotou wine (Beijing Red Star Co., Ltd., product standard: GB/T10781.2) . The ELISA kit was purchased from Shanghai Longton Biotechnology Co., Ltd.

(2) Instrument

Roche cobas 8000 automatic biochemical analyzer, thermo company varioskan flash microplate reader, Leica EG1150H embedding machine, Leica RM 2235 paraffin slicer, Leica HI1220 roasting machine, Leica HI1210 spreading machine, Leica ASP300 dehydrator, Leica ST 5010 automatic dyeing machine. olympus CX21 microscope.

(3) Test animals

60 ICR mice, weighing 25-27g, are male. Provided by Shanghai Slack Experimental Animal Co., Ltd., production license: SCXK (Zhejiang) 2014-0001. Breeding conditions: The inspection process is completed in the barrier system laboratory (air cleanliness ≤ 10,000, air exchange rate 10-20 times/hour, temperature 20-26 °C, daily temperature difference ≤ 3 °C, relative humidity 40%-70 %), use license: SYXK2012-0178. Mice were fed 60Co sterilized rat growth and reproduction feed, provided by Shanghai Slack Experimental Animal Co., Ltd., Shanghai Feed Review (2014) 04001. Free to eat and drink, cage utensils, bedding, etc. were all sterilized by autoclaving at 121°C for 20 minutes.

(4) Sampling

40 mice were randomly divided into 4 groups, namely normal control group, model group, high-dose fig enzyme group, and low-dose fig enzyme group, with 10 mice in each group, and 52 ml/kg/day of oral administration per day. °Red Star Erguotou, 30 minutes after drinking, fig yeast was administered orally respectively, the experimental period was one week, after one week, the mice were fasted for 12 hours, the blood was collected and centrifuged to get the supernatant, and the ALT, AST, TP, ALB, total bilirubin and ethanol were measured For dehydrogenase and acetaldehyde dehydrogenase, the animal was dissected to take the liver, measure the liver coefficient, and perform HE staining to observe the liver damage.

(5) Statistical methods

The measurement data are expressed as "mean ± standard deviation" (M+SD). The homogeneity of variance test and t test were performed with SPSS V17.0 statistical software package.

Animal experiments have proved that fig enzyme can significantly prolong the disappearance time of righting reflex in mice (P<0.01), and significantly shorten the time of drunkenness (P<0.05); after giving samples to drunken mice, the time of drunkenness can be significantly shortened (P<0.01 or P<0.05). In the anti-drunk test, the high-dose HLP enzyme group can significantly shorten the drunk time of the mice (P<0.05), and the low-dose HLP enzyme group can significantly prolong the tolerance time of the mice (P<0.05), but they are all lower than the same In the hangover test, the high-dose HLP enzyme group can significantly prolong the tolerance time of mice (P<0.05), but it is lower than that of the same dose of fig enzyme; HT enzyme has the effect of anti-drunkness and hangover effect There is no significant difference with the model group, that is, HT enzyme has no anti-drunk and hangover effect. Tests have shown that fig enzyme has a good anti-drunk and hangover effect, and the higher the dosage of Lactobacillus plantarum, the better the effect. Fig enzyme can reduce liver weight and organ coefficient, increase globulin, reduce albumin, reduce total bilirubin, promote the secretion of alcohol dehydrogenase and acetaldehyde dehydrogenase, and have certain protection against alcoholic fatty liver effect. The test results are shown in Table 1-5.

Table 1 Anti-drunk effect of fig enzyme on ICR mice

* indicates a significant difference compared with the model group (P<0.05), ** indicates a significant difference compared with the model group (P<0.01)

Table 2 The anti-alcoholic effect of fig enzyme on ICR mice

* indicates a significant difference compared with the model group (P<0.05), ** indicates a significant difference compared with the model group (P<0.01)

According to the experimental data in Table 1 and Table 2, it can be confirmed that fig enzyme can significantly prolong the disappearance time of righting reflex in mice (P<0.01), and significantly shorten the time of drunkenness (P<0.05); after giving samples to drunken mice, the time of drunkenness can be significantly shortened (P<0.01 or P<0.05), indicating that the fig enzyme has a good anti-drunk and hangover effect.

Table 3 Effect of fig enzyme on body weight and liver coefficient of ICR mice

*Indicates a significant difference compared with the model group (P<0.05) **Indicates a significant difference compared with the model group (P<0.01).

According to the experimental data in Table 3, it can be confirmed that the weight of the liver of mice in each group of modeling is lower than that of the normal group, and the weight of liver in each group of drug administration is lower than that of the model group, and there is a significant difference between the low-dose fig group and the model group (P<0.05) , The organ coefficient of the liver was significantly lower than that of the model group, among which the low-dose fig group was P<0.05, and the high-dose fig group was P<0.01.

Table 4 The effect of fig enzyme on the blood biochemical indicators of ICR mice

Δ indicates a significant difference compared with the normal group (P<0.05), * indicates a significant difference compared with the model group (P<0.05) ** indicates a significant difference compared with the model group (P<0.01).

According to the experimental data in Table 4, it can be confirmed that the globulin in the model group is significantly reduced, and the albumin is significantly increased (P<0.05). Fig enzyme has the effects of increasing globulin, reducing albumin, and reducing total bilirubin.

Table 5 The effect of fig ferment on alcohol dehydrogenase and acetaldehyde dehydrogenase in ICR mice

ΔΔ indicates a significant difference compared with the normal group (P<0.01), ** indicates a significant difference compared with the model group (P<0.01).

According to the experimental data in Table 5, it can be confirmed that modeling can induce a significant increase in alcohol dehydrogenase and acetaldehyde dehydrogenase in the body, and the acetaldehyde dehydrogenase in the high-dose fig group is significantly higher than that in the model group (P<0.01).

In addition, it can be seen from Figures 1-4 that the hepatic cord structure in the normal group was intact, without fat cavities and inflammatory infiltration. Reticular structure, a few nuclear pyknosis, and inflammatory infiltration appeared. Compared with the model group, the fat cavity in the fig enzyme group was reduced, the hepatic cord structure was obvious, and the swelling was reduced.

Claims (10)

1. a kind of preparation method of relieving alcoholism and protecting liver type fig ferment, carries out according to the following steps：

Step (1) raw material crushes：By fig fresh fruit crushing and beating, fig fruit latex is obtained；

Step (2) sugaring adjusts：White granulated sugar is added according to the amount of fig fruit latex, is stirred evenly；

Step (3) adds strain fermentation：It will be in lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus access step (2) In obtained fig fruit latex, constant temperature is stood, which keeps air-tight state；

Step (4) ventilation, rear fermentation：After step (3) obtained fig fruit latex is fermented, pure air is passed through, and be sufficiently stirred, Container is then sealed by fermentation, then is stood to get to fig enzyme stoste.

2. preparation method according to claim 1, in the step (2), the additive amount of white granulated sugar is fig fruit latex matter The 10%-30% of amount.

3. preparation method according to claim 1, in the step (3), the lactobacillus plantarum, lactobacillus bulgaricus It is with streptococcus thermophilus mass ratio：2:1:1.

4. preparation method according to claim 1, in the step (3), the thermostat temperature is 20-25 DEG C, during standing Between be 10-15d.

5. preparation method according to claim 1, in step (4), fermentation time 15-20d, mixing time 30- 60min, time of repose 30d.

6. preparation method according to claim 1 carries out according to the following steps：

Step (1) raw material crushes：Fig fresh fruit is washed with water and drained, with beater crushing and beating, obtains fig fruit Slurry；

Step (2) sugaring adjusts：According to the white granulated sugar of the amount addition 10%-30% of fig fruit latex, stir evenly；

Step (3) adds strain fermentation：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 2:1:1 quality Than accessing in above-mentioned fig fruit latex, constant temperature stands 10-15d under conditions of 20-25 DEG C, which keeps air-tight state；

Step (4) ventilation, rear fermentation：Fig fruit latex is passed through pure air, and be sufficiently stirred after 15-20d ferments, the mistake Cheng Chixu 30-60min are then sealed by fermentation container, then stand after 30d to get to fig enzyme stoste.

7. a kind of fig ferment being prepared using claim 1-6 any claims.

8. purposes of the fig ferment in terms of relieving alcoholism and protecting liver described in claim 7.

9. the fig ferment described in claim 7 is mitigating liver weight and organ coefficient, globulin is improved, reduces white egg In vain, the purposes in terms of total bilirubin, promotion alcohol dehydrogenase or promotion acetaldehyde dehydrogenase secretion is reduced.

10. the purposes in fig ferment protection alcoholic fatty liver described in claim 7.