Study On The Probiotic Fermented Wolfberry Beverage And Its Regulating Effect On Hypericemia

Wolfberry,as a well-known Chinese medicine at home and abroad,has the effect of nourishing the liver and kidney,but there are few studies on hyperuricemia.Previous research have revealed that wolfberry and probiotics could improve the level of inflammation in mice with hyperuricemia and reduce the metabolic disturbance of intestinal flora caused by elevated serum uric acid.Thereby,in order to explore the regulating effect of the compound product of wolfberry and probiotics on hyperuricemia,a new type of fermented beverage was developed in this paper,and the following research was carried out:In this paper,a strain of Pediococcus lactis CGMCC NO.21609 was obtained from the naturally fermented wolfberry Jiaosu through screening,identification and other analytical methods.Using hyperuricemia model mice to evaluate the function of this strain in vivo,the results showed that Pediococcus lactis CGMCC NO.21609 had the effect of reducing serum uric acid in mice.The optimal fermentation process of the Lactobacillus.plantarum CGMCC8198,Pediococcus lactis LTJ28 and Lactobacillus casei YR2-2 fermented wolfberry beverage was obtained through single factor and response surface analysis.The optimal fermentation process of beverage was as follows: the ratio of liquid to material was 7.913,the inoculum amount was 3.92%,the fermentation time was 7.49 h,the fermentation temperature was 37℃,and the ratio of Lactobacillus plantarum CGMCC8198,Pediococcus lactis LTJ28 and Lactobacillus casei YR2-2 was 1:1:2.The flavor substances of the fermented beverages were analyzed by GC-MS.It was showed that the content and types of flavor substances in the fermented wolfberry beverage were significantly increased.Besides,this paper explored the regulating effects of wolfberry and fermented beverages on hyperuricemia using hyperuricemia cell model and hyperuricemia mouse model.The results of the study showed that the triple bacteria wolfberry fermented beverage can significantly reduce the UA value of the hyperuric acid cell model,alleviate liver hypertrophy and kidney atrophy in hyperuricemic mice,and have the effect of reducing the damage of kidney and liver function.Using Real time PCR to analyze the changes of uric acid transporter-related genes in mouse kidneys,it was found that wolfberry and wolfberry fermented beverages can significantly down-regulate GLUT9 and URAT1 genes in hyperuricemic mice,thereby promoting uric acid excretion.The results of pathological sections showed that wolfberry and wolfberry fermented beverages could improve nephritis and intestinal mucosal damage caused by hyperuricemia.In addition,wolfberry and wolfberry fermented beverages can improve the content of SCFAs in the colon of hyperuricemic mice and maintain the health of the intestinal barrier.In this paper,16 S r RNA technology was used to analyze and detect the intestinal flora of mice.The results showed that wolfberry and wolfberry fermented beverages can improve the species diversity of intestinal flora and improve the α and β diversity of intestinal microorganisms caused by hyperuricemia.decreased,and increased the relative abundance of beneficial flora such as Bacteroidetes,Firmicutes,Muribaculaceae,Lachnospiraceae.Wolfberry and wolfberry fermented beverage can have a positive impact on the intestinal microecological environment of hyperuricemic mice,and provide a new strategy for the prevention and treatment of hyperuricemia based on the level of intestinal microbes.At last,using single factor and response surface design to continue the research and development of solid beverage based on triple bacteria fermented beverage,the optimal preparation process was obtained as follows: The content of the corrective agent was 2.9%,the content of the effervescent agent was 69.1%,and the acid-base ratio of the effervescent agent was 1.2:1.The quality test results of the effervescent tablets showed that they meet the requirements of the Chinese Pharmacopoeia.The fermented wolfberry effervescent tablet obtained by this process was sour and sweet after being dissolved,and had both the fragrance of wolfberry and the flavor of lactic acid,which provides theoretical parameters for the production and application of the pilot test.