Effect of Lactobacillus rhamnosus fermentation on the content of jujube saponins

Abstract

As a kind of sleep disorder, insomnia has become a common health problem of modern adults. Sleep is an important physiological need of the human body, and good sleep is an indispensable part of maintaining physical and mental health. Jujube seed is a kind of traditional Chinese herbal medicine. Its hypnotic effect on nerves is mainly reflected in that the extract of jujube saponin can shorten the sleep latency of pentobarbital sodium and prolong the sleep time. Jujube seeds contain a variety of alkaloids, in addition to containing fat oil, protein, diol and micro irritating volatile oil, the test can inhibit the central nervous system, showing sedative, hypnotic effect, can be used for neurasthenia, insomnia, dream, night sweat treatment, has the role of tonifying the liver and gallbladder, calm the heart to collect sweat. Currently, jujube seeds are commonly used to treat insomnia and are made into functional foods to improve sleep quality and enhance learning and memory. In China, there is no acid jujube kernel fermentation product which can improve sleep quality by combining probiotics with acid jujube kernel fermentation and using new acid jujube kernel fermentation product and probiotics as main raw materials. The purpose of this study was to study the effect of Lactobacillus rhamnosus fermentation on the content of jujube saponin, including the optimization of temperature, inoculation amount, fermentation time and glucose addition amount during the fermentation process. Finally, the optimal conditions were obtained as fermentation temperature 37℃, inoculation amount 4%, sugar addition amount 4%, fermentation time 48h. The content of jujube saponins increased by 60% under optimal fermentation conditions.