Prepara Luation Of Hypoglycemic And Hypolipidemic Capacity In Vitro Tion Of Coffee Dark Tea And Its Eva

Hyperglycemia and hyperlipidemia are obesity diseases caused by long-term maintenance of a high-sugar and high-fat diet.Since long-term consumption of hypoglycemic and hypolipidemic drugs can be a burden on human body functions,the development of natural foods with hypoglycemic and hypolipidemic functions has gradually become a hot research topic in recent years.Coffee leaf is a natural health food ra w material rich in bioactive substances,with various functions such as hypoglycemia,hypolipidemia,antibacterial and anti-inflammatory.The existing processing and consumption methods of coffee leaves are too single,which makes its bioactive substances cannot be fully utilized.Based on this situation,the project used coffee leaves as raw material,select ed different strains of bacteria,and adopted the pile fermentation process to prepare a coffee black tea with hypoglycemic and hypolipidemic functions.The main findings of this paper are as follows:（1）During the fermentation process of aseptic inoculated coffee dark tea,the water extract content decreased,soluble sugar content decreased,free amino acids content decreased,theaflavins content decreased,thearubigins content decreased,theabrownins content increased,caffeine content decreased,trigonelline content decreased,mangiferin content decreased,rutin content decreased,total chlorogenic acid content decreased,total polyphenol content decreased,total flavonoid content decreased,antioxidant activity weakened,hypoglycemic capacity weakened,and hypolipidemic capacity weakened.（2）During the fermentation process of yeast inoculated coffee dark tea,the water extract content decreased,soluble sugar content increased,free amino acids content decreased,theaflavins content decreased,thearubigins content decreased,theabrownins content increased,caffeine content increased and then decreased,trigonelline content increased and then decreased,mangiferin content increased and then decreased,rutin content increased and then decreased,total chlorogenic acid s content increased and then total polyphenols content increased and then decreased,total flavonoids content increased and then decreased,the antioxidant activity enhanced and then weakened,the hypoglycemic capacity enhanced and then weakened,and the hypolipidemic capacity enhanced and then weakened,with the strongest functional activity being that of the second time stage of fermentation（10 d）.The IC₅₀ ofα-glucosidase activity inhibition was 1.53 mg/m L,α-amylase activity inhibition IC₅₀ was 1.63 mg/m L,glucose diffusion retardation index was 25.51%,starch digestion inhibition was 45.85%,lipase inhibition was38.80%,bile acid salt binding capacity was 48.67%,cholesterol binding capacity was 37.90%at p H 2 and 29.53%at p H 7.（3）During the fermentation process of aspergillus niger inoculated coffee dark tea,the water extract content decreased,soluble sugar content increased,free amino acids content decreased,theaflavins content decreased,thearubigins content decreased,theabrownins content increased,caffeine content increased and then decreased,trigonelline content increased and then decreased,mangiferin content increased and then decreased,rutin content increased and then decreased,total chlorogenic acids content decreased,total polyphenol content increased and then decreased,total flavonoid content increased and then decreased,antioxidant activity enhanced and then weakened,hypoglycemic capacity enhanced and then weakened,hypolipidemic capacity enhanced and then weakened,with the strongest functional activity being that of fermentation to the first time stage（5d）,α-glucosidase activity inhibition IC₅₀ of 1.15 mg/m L,α-amylase activity inhibition IC₅₀ of 1.48 mg/m L,glucose diffusion retardation index of 26.11%,starch digestion inhibition of 46.77%,lipase inhibition of 41.71%,bile acid salt binding capacity of 55.97%,and cholesterol binding capacity of 44.76%at p H 2 and 32.78%at p H 7.（4）All three modes of fermentation caused some improvement in the sensory quality of coffee leaf tea.Among the improvement ability:aspergillus niger>yeast>aseptic.The highest combined score was 86.24for aspergillus niger,84.15 for yeast,and 79.14 for aseptic.