CN106798252B - Natto product with effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus - Google Patents
Natto product with effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus Download PDFInfo
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- CN106798252B CN106798252B CN201710042376.2A CN201710042376A CN106798252B CN 106798252 B CN106798252 B CN 106798252B CN 201710042376 A CN201710042376 A CN 201710042376A CN 106798252 B CN106798252 B CN 106798252B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus, wherein a natto formula consists of the following components in parts by weight: 15-35 parts of natto powder, 5-8 parts of red yeast rice, 1-5 parts of hawthorn, 3-10 parts of kudzu root extract and 3-10 parts of oligosaccharide; the oligosaccharide is a mixture of fructo-oligosaccharide and isomaltooligosaccharide. The natto formula provided by the invention has the advantages that the raw materials of the formula are both medicinal and edible materials, the eating is safe, the source is wide, the preparation cost is low, the components are reasonably matched according to the formula, the remarkable synergistic effect is realized, the proliferation and the digestion of intestinal probiotics are promoted, the gastrointestinal tract function is improved, the contents of cholesterol and triglyceride in serum can be reduced, the vascular thrombosis is dissolved, the blood fat can be comprehensively regulated while the intestinal microbial flora is regulated, the cardiovascular disease is protected, and the effect is remarkable.
Description
Technical Field
The invention belongs to the field of health care products, and particularly relates to a natto product with effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus.
Background
Along with the improvement of living standard of people, the health care requirement of the people is gradually improved, wherein the intestinal micro-ecosystem is used as a part of a normal intestinal structure and plays an important role in the normal play of intestinal functions. However, modern people are affected by various aspects such as change of dietary structure, acceleration of life rhythm, psychological and social factors, use of broad-spectrum antibiotics and the like, and the phenomenon that the host is pathogenic due to imbalance of intestinal flora, such as digestive system diseases such as acute and chronic diarrhea, constipation, irritable bowel syndrome, inflammatory enteritis and the like and metabolism-related diseases such as dyslipidemia and the like, is generated, so that the life quality of people is seriously affected. Among them, the continuous expansion of the population suffering from hyperlipidemia has attracted the attention of researchers. Hyperlipidemia refers to the condition that the concentration level of serum lipid in human body exceeds the normal range, including the elevation of TC level of serum total cholesterol, the elevation of TG level of serum triglyceride and the reduction of HDL-C level of serum high density lipoprotein. The medical research shows that the hyperlipidemia is the most important pathogenic cause of cardiovascular diseases such as ischemic myocardial infarction, coronary heart disease and apoplexy, and the main cause of the rise of the blood lipid is caused by poor dietary factors, living habits, genetic factors and the like. Meanwhile, the reduction of beneficial bacteria in the intestinal tract finally causes the synthesis and absorption of cholesterol to be increased, and the hyperlipidemia is aggravated.
The hyperlipemia is mainly treated by two ways of medicament treatment and non-medicament treatment, the defect of medicament lipid regulation is that medicament dependence is easy to generate, adverse reactions such as liver and kidney damage, rhabdomyolysis, abdominal pain, rash and the like can occur after long-term administration, the side effect is large, and the relapse is easy after the medicament is stopped.
Natto is originated from China, is a bean product prepared by fermenting soybeans through bacillus subtilis, has viscosity, smelly smell and slightly sweet taste, not only retains the nutritive value of the soybeans, is rich in vitamin K2 and improves the digestibility of protein, but also has the health-care functions of dissolving fibrin and other physiological functions in vivo, can bidirectionally regulate blood pressure, dissolve thrombus, regulate blood fat, eliminate fatigue and comprehensively improve the immunity of human bodies, and more importantly, various physiologically active substances are generated in the fermentation process. However, at present, no report exists that a composition which takes natto as a main component, is reasonable in matching and high in activity is applied to the field of health care products for regulating intestines and stomach, reducing blood fat and dissolving thrombus.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus, reasonably mixing edible and edible food materials, and having the effects of conditioning intestinal microbial flora, improving human immunity, reducing blood fat, softening blood vessels, dissolving thrombus and preventing cardiovascular and cerebrovascular diseases.
The above object of the present invention is achieved by the following means.
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 15-35 parts of natto powder, 5-8 parts of red yeast rice, 1-5 parts of hawthorn, 3-10 parts of kudzu root extract and 3-10 parts of oligosaccharide; the oligosaccharide is a mixture of fructo-oligosaccharide and isomaltooligosaccharide.
Natto is a bean product prepared by fermenting soybean with Bacillus subtilis, and contains nattokinase, superoxide dismutase, catalase, protease, amylase, lipase, natto isoflavone, saponin, etc. Red rice is prepared by taking long-shaped rice as a raw material and adopting monascus purpureus to carry out liquid submerged fermentation, and the main functional components in the red rice comprise monascus pigment, lovastatin, ergosterol, enzyme active substances, gamma-aminobutyric acid and other compounds. The oligosaccharide is a polymer condensed by a few monosaccharides (2-10), and the oligosaccharide is generally obtained by four methods: extracting from natural raw materials, performing microwave solid phase synthesis, acid-base conversion, and enzyme hydrolysis; the oligosaccharide of the invention refers to a mixture of fructo-oligosaccharide and isomalto-oligosaccharide. The fructus crataegi contains vitamin C, lipase, multiple organic acids and fructus crataegi flavone. Radix Puerariae is sweet and pungent in flavor and cool in nature, and mainly contains isoflavone effective components such as puerarin, daidzin and daidzein. According to the natto compound and the preparation method thereof, the components are matched for use, the bioactivity is strong, the effect is comprehensive, the eating is safe, the organic integration of the nutrient components, the effect and the action mechanism is realized, the mutual promotion and synergistic effect among the components is obtained, the natto compound with reasonable compatibility is better adapted to the requirements of human bodies, and the natto compound has the obvious effects of conditioning intestinal microbial flora, comprehensively regulating blood fat and dissolving thrombus. Moreover, when the components of the natto formula are matched for use, the dosage of the natto formula can be lower than the dosage of each component alone or the dosage of the main functional components combined together, so that the effect of exceeding the comprehensive effect and improving the effect of using each component alone is achieved.
Preferably, the natto composition consists of the following components in parts by weight: 25-30 parts of natto powder, 5-6 parts of red yeast rice, 3-4 parts of hawthorn, 7-8 parts of kudzu root extract and 3-10 parts of oligosaccharide.
Preferably, the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharide is 1-4: 1. More preferably, the oligosaccharide has a mass ratio of fructooligosaccharide to isomaltooligosaccharide of 3: 1.
Preferably, the natto powder comprises nattokinase.
Preferably, the pueraria extract is an alcohol extract of pueraria powder.
Preferably, the red yeast rice comprises monacolin K.
Preferably, the hawthorn is 50-60 meshes of hawthorn powder.
The natto powder, the red yeast rice, the hawthorn, the kudzu root extract, the fructo-oligosaccharide and the isomaltooligosaccharide can be prepared by the existing preparation method or can be directly obtained from the market.
Preferably, the natto powder is prepared by: soaking raw material soybeans in water overnight; then, the soaked soybeans are subjected to pressure cooking for 1 hour, and after the cooked soybeans are cooled to room temperature after cooking, natto bacteria liquid is uniformly sprayed; controlling the temperature of the natto to be 35-45 ℃ and the relative humidity to be 50-90%, and fermenting for 12-14 h; and (3) refrigerating the fermented natto at 4 ℃, taking out, freeze-drying, crushing, and sieving by a sieve of 50-60 meshes to obtain the natto.
Preferably, the red yeast rice is prepared by the following steps: soaking long-shaped rice, washing and steaming with clear water after the water absorption reaches 20% to obtain cooked rice, stirring and cooling the steamed rice to 40-45 ℃, inoculating, and keeping the temperature for 24 hours at 40-45 ℃; and (3) after the mycelium culture period is finished, entering a cattail head management period, ventilating and fermenting at 40 ℃, turning, stirring and flattening, culturing at the temperature of 36-38 ℃, turning and stirring for 1 time at the cattail head stage at an interval time of 5h, keeping the humidity at 65-75%, drying the fermented red yeast rice at the temperature of below 55 ℃ after fermenting for 28h, and sieving by a sieve of 50-60 meshes to obtain the red yeast rice.
Preferably, the pueraria lobata extract is prepared by the following method: taking dried radix puerariae slices, crushing, and mixing according to a material-liquid ratio of 1: 6, adding an ethanol solution with the volume fraction of 85%, and performing reflux extraction for 1-3 hours at 70 ℃ for 2-3 times; filtering while hot, mixing filtrates, and concentrating under reduced pressure to obtain alcohol-free extract, i.e. radix Puerariae extract.
Preferably, the formulation further comprises acceptable excipients.
Preferably, the natto is formulated as one of a lozenge, a capsule, a tablet, a powder, an ointment, or a spray.
Compared with the prior art, the invention has the beneficial effects that: the natto product provided by the invention has the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus, the raw materials of the formula are medicinal and edible materials, the eating is safe, the source is wide, the preparation cost is low, the components are reasonably matched according to the formula, the remarkable synergistic effect is realized, the proliferation and digestion assistance of intestinal probiotics are promoted, the gastrointestinal tract function is improved, the contents of cholesterol and triglyceride in serum can be reduced, the vascular thrombus is dissolved, the blood fat can be comprehensively regulated while the intestinal microbial flora is regulated, the cardiovascular disease is protected, and the effect is remarkable.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Natto is a long-history functional health food prepared by fermenting soybeans with bacillus natto. The soybean protein is insoluble, but after being made into natto, the soybean protein becomes soluble and generates amino acid, and various enzymes which are not present in the raw material can help digestion and absorption of intestines and stomach due to the generation of bacillus natto and related probiotics. The utilization rate of the protein of the fermented bean product is improved. The natto contains various functional factors such as nattokinase, superoxide dismutase, catalase, protease, amylase, lipase, natto isoflavone, saponin and the like, and can effectively reduce blood fat and cholesterol and eliminate peroxidized pigments in brain tissue cells. The mucin in natto has similar effect to dietary fiber, and can reduce fat absorption. The natto is rich in various nutrients, can prevent intestinal diseases such as constipation and diarrhea, can bidirectionally regulate blood pressure, dissolve old thrombus plaques, regulate blood fat and comprehensively improve human immunity.
Red rice is a natural food additive with high safety and beneficial to human health. The research of human metabolic pathways shows that the human body needs to carry out a series of metabolic processes to synthesize the cholesterol, wherein the key point is that hydroxymethyl pentadecanyl coenzyme A (HMG-CoA) generates mevalonic acid under the action of reductase (HMG-CoA-R) of the hydroxymethyl pentadecanyl coenzyme A, and then the cholesterol is further synthesized. The effective component of red yeast rice is just a competitive inhibitor (monacolin K) of HMG-CoA reductase, thereby blocking the pathway of synthesizing cholesterol and playing the role of treating and preventing cardiovascular and cerebrovascular diseases. Furthermore, monacolin K also increases the catabolism of cholesterol. Because monacolin K can inhibit the synthesis of cholesterol, the concentration of the cholesterol in liver cells is reduced, and the reduction of the concentration of the cholesterol in the liver cells stimulates the increase of low-density lipoprotein LDL receptors in the liver cells, so that LDL and LDL precursors are removed from the body circulation of organisms, and simultaneously, the synthesis of apoprotein apo B-100 in LDL and LDL can be inhibited, thereby reducing the synthesis and secretion of TG, lipoprotein and other substances.
The hawthorn is a stone fruit type fruit, can be used as a medicine after being dried, is a special Chinese medicine and fruit dual-purpose tree species, has the effects of reducing blood fat and blood pressure, strengthening heart, resisting arrhythmia and the like, and is a good medicine for strengthening spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation and reducing phlegm. The hawthorn has a regulating effect on gastrointestinal motility functions, contains various organic acids, enhances the acidity of gastric juice, improves the activity of pepsin and promotes the digestion of protein after being orally taken; the hawthorn contains lipase, and hawthorn flavone can promote fat digestion and increase the secretion of gastric digestive enzyme; the hawthorn is sour in taste, stimulates gastric mucosa to promote gastric secretion, and enhances appetite. In addition, hawthorn can perform the effect of reducing blood fat by inhibiting the synthesis of liver cholesterol, and has the effects of reducing the concentration of serum Total Cholesterol (TC), low-density lipoprotein cholesterol and apolipoprotein B (ApoB) and increasing the concentration of high-density lipoprotein-cholesterol (HDL-C) and apolipoprotein A (ApoA), but has little influence on Triglyceride (TG).
Kudzu root, originally recorded in Shen nong Ben Cao Jing (Shen nong's herbal), is the dry root of Pueraria lobata Ohwi of Leguminosae, has the functions of expelling pathogenic factors from muscles and skin, allaying fever, promoting the production of body fluid to quench thirst, promoting eruption of measles, and invigorating yang to arrest diarrhea, and is a plant used as both medicine and food in China. The kudzu root extract is rich in main functional components of kudzu root, and specifically contains isoflavone effective components such as puerarin, daidzin and daidzein, and the kudzu root total isoflavone has various pharmacological and health-care effects of increasing coronary artery blood flow, promoting blood circulation, enhancing organism immunity, reducing myocardial oxygen consumption and the like.
Oligosaccharides are also called oligosaccharides, are polymers of a small number of monosaccharides (2-10) condensed, and can be obtained by hydrolysis of polysaccharides, or by: extracting from natural raw materials, microwave solid-phase synthesis, acid-base conversion, and enzymatic hydrolysis. There are many kinds of oligosaccharides, and their common features are: difficult to be digested and absorbed by the stomach and intestine, low sweetness and low heat, and does not increase blood sugar and blood fat basically. The oligosaccharide has the following health care functions: improving human body micro-ecological environment, promoting proliferation of Bacillus bifidus and other beneficial bacteria, producing organic acid by metabolism to lower intestinal pH, inhibiting growth of Salmonella and putrefying bacteria in intestine, regulating gastrointestinal function, inhibiting intestinal putrefying substance, preventing and treating constipation, increasing vitamin synthesis, and improving human body immunity. Common oligosaccharides in the market comprise isomaltooligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, inulin and the like.
The natto powder, the red yeast rice, the hawthorn, the radix puerariae extract, the fructo-oligosaccharide and the isomaltooligosaccharide are prepared by the existing preparation method or are directly purchased from the market, wherein the hawthorn, the fructo-oligosaccharide and the isomaltooligosaccharide are purchased from the market, and the natto powder, the red yeast rice and the radix puerariae extract are prepared by the following method.
The natto powder is prepared by the following steps: soaking raw material soybeans in water overnight; then, the soaked soybeans are subjected to pressure cooking for 1 hour, and after the cooked soybeans are cooled to room temperature after cooking, natto bacteria liquid is uniformly sprayed; controlling the temperature of the natto at 40 ℃ and the relative humidity of 50-90%, and fermenting for 14 h; and (3) refrigerating the fermented natto at 4 ℃, taking out, freeze-drying, crushing, and sieving by a sieve of 50-60 meshes to obtain the natto. The natto powder comprises nattokinase.
The red yeast is prepared by the following steps: soaking long-shaped rice, washing with clear water and steaming after water absorption reaches 20% to obtain cooked rice, cooling to 40 deg.C under stirring, inoculating, and maintaining at 42 deg.C for 24 hr; and (3) after the mycelium culture period is finished, entering a cattail head management period, ventilating and fermenting at 40 ℃, turning, stirring and flattening, culturing at the temperature of 36-38 ℃, turning and stirring for 1 time at the cattail head stage at an interval time of 5h, keeping the humidity at 65-75%, drying the fermented red yeast rice at the temperature of below 55 ℃ after fermenting for 28h, and sieving by a sieve of 50-60 meshes to obtain the red yeast rice. The red yeast rice comprises monacolin K.
The kudzu root extract is prepared by the following steps: taking dried radix puerariae slices, crushing, and mixing according to a material-liquid ratio of 1: 6, adding an ethanol solution with the volume fraction of 85%, and performing reflux extraction for 1-3 hours at 70 ℃ for 2-3 times; filtering while hot, mixing filtrates, and concentrating under reduced pressure to obtain alcohol-free extract, i.e. radix Puerariae extract.
All the raw materials are sieved by a sieve of 50-60 meshes for later use, and then are mixed to prepare the natto formula.
On the basis of preparing the natto formula, acceptable auxiliary materials are added, and the natto formula is prepared into pastilles, capsules, tablets, powder, ointments or sprays, which have little influence on the efficacy of the natto formula.
Example 1
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 28 parts of natto powder, 5 parts of red yeast rice, 3 parts of hawthorn, 7.5 parts of kudzu root extract and 3 parts of oligosaccharide; the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharide is 3: 1.
Example 2
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 25 parts of natto powder, 6 parts of red yeast rice, 4 parts of hawthorn, 7 parts of kudzu root extract and 10 parts of oligosaccharide; the composition of the oligosaccharides was the same as in example 1.
Example 3
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 30 parts of natto powder, 6 parts of red yeast rice, 3 parts of hawthorn, 8 parts of kudzu root extract and 6 parts of oligosaccharide; the composition of the oligosaccharides was the same as in example 1.
Example 4
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 35 parts of natto powder, 6.5 parts of red yeast rice, 1 part of hawthorn, 10 parts of kudzu root extract and 6 parts of oligosaccharide; the composition of the oligosaccharides was the same as in example 1.
Example 5
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 15 parts of natto powder, 8 parts of red yeast rice, 5 parts of hawthorn, 3 parts of kudzu root extract and 10 parts of oligosaccharide; the composition of the oligosaccharides was the same as in example 1.
Example 6
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 24 parts of natto powder, 5 parts of red yeast, 2.5 parts of hawthorn, 8.5 parts of kudzu root extract and 3 parts of oligosaccharide; the composition of the oligosaccharides was the same as in example 1.
Example 7
The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 30 parts of natto powder, 7 parts of red yeast, 4.5 parts of hawthorn, 6.5 parts of kudzu root extract and 8 parts of oligosaccharide; the composition of the oligosaccharides was the same as in example 1.
Example 8
The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus is substantially the same as that in example 1, except that the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharides is 1: 1.
Example 9
The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus is substantially the same as that in example 1, except that the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharides is 2: 1.
Example 10
The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus is basically the same as that in example 1, except that the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharides is 4: 1.
Comparative example 1
The comparative example is approximately the same as the example 1 in the natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus, and is different in that the natto powder and the red yeast rice are 16.5 parts.
Comparative example 2
The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus is prepared from the following components in parts by mass: 28 parts of natto powder, 5 parts of red yeast rice, 10 parts of hawthorn, 1.5 parts of kudzu root extract and 2 parts of oligosaccharide; the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharide is 3: 1.
Comparative example 3
The comparative example is a natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus, and is substantially the same as that in example 1, except that the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in oligosaccharide is 5: 1.
Comparative example 4
The comparative example is substantially the same as example 1 in natto products with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus, except that the fructo-oligosaccharide is replaced by galacto-oligosaccharide.
Application example 1
The blood fat reducing effect of the natto formula in the examples 1-10 and the comparative examples 1-4 is detected.
1) And test materials: the natto formula is prepared according to the same method in examples 1-10 and comparative examples 1-4.
2) And test objects: male waters rats were randomly selected, with the age around 6 weeks.
3) And the test method comprises the following steps: after selected male Waster rats are normally fed with basic feed for 7 days, rat tail blood is taken, the blood fat of the rats is detected, the animals are randomly divided into a control group, a high-fat model group, a test A/B/C/D/E/F/G/H/M/N (corresponding to the natto formula in examples 1-10) and a positive control group I/II/III/IV (corresponding to the natto formula in comparative examples 1-4) according to TC level, except the control group is fed with the basic feed, the other rats are fed with the high-fat feed (high-fat feed: 78.8% of the basic feed, 10% of lard oil, 1% of cholesterol, 10% of egg yolk powder and 0.2% of bile salt), and the dosages of each group are as follows:
control group: perfusing normal saline with the same volume as the stomach; group of high fat models: perfusing normal saline with the same volume as the stomach; tests A/B/C/D/E/F/G/H/M/N groups and positive control groups I/II/III/IV are respectively used for gavage 2.5G/kg of the natto groups prepared in examples 1-10 and comparative examples 1-4 (previous experiments prove that gavage at a concentration of 2.5G/kg is effective);
after 30 days of continuous administration, rats were prohibited from feeding and weighed, and on the second day of fasting, blood was taken from rat tails and serum was assayed for TC (total cholesterol) and TG (triglyceride). And performing analysis of variance statistics on the experimental data by using SPSS software, and judging that the animal experiment with the blood fat reducing function of the tested sample is positive if two indexes of TC (total cholesterol) and TG (triglyceride) of the serum are positive in the three indexes.
4) And test results:
the test results are shown in tables 1 to 3.
TABLE 1 weight change before and after the test (X. + -. S) for each group of rats
Significant difference from the high fat model group (P < 0.05)
As shown in Table 1, all test animals gained weight with increasing feeding time, with the relative weight gain being less in the groups A-C. The animals in each group grow and move normally, the animal weight of the high fat model group is obviously different from that of the control group (P is less than 0.05), and the weight of the animals in the test A/B/C/D/E/F/G/H/M/N group and the positive control group I/II/III/IV group is increased but not obviously different from that of the control group (P is more than 0.05).
TABLE 2 TG Change before and after the test in each group of rats
P < 0.05 compared to the high fat model group.
As can be seen from Table 2, the serum triglyceride TG levels of the rats in each group were relatively balanced and the differences among the groups were insignificant (P > 0.05) before administration of the high-fat diet. TG content (1.785. + -. 0.373 mmol. multidot.L) in the high-fat model group by day 30-1) Higher than the control group (1.188 +/-0.281 mmol. L)-1) And the difference is significant (P is less than 0.05), which indicates that the high fat animal model is established. By the 30 th day, the TG content of the A/B/C/D/E/F/G/H/M/N group and the positive control group I/II/III/four rats is lower than that of the high-fat model group, and the difference between the A/B/C/D/E/F/G/H/M/N group and the high-fat model group is significant (P is less than 0.05), which shows that the natto formula in the examples 1-10 has the effect of reducing the serum triglyceride TG content of the high-fat-fed rats. Moreover, the effect of adjusting the content of TG in the groups A to C is more obvious, which shows that the preferable formula of the invention is as follows: 25-30 parts of natto powder, 5-6 parts of red yeast rice, 3-4 parts of hawthorn, 7-8 parts of kudzu root extract and 3-10 parts of oligosaccharide. The relative contents of natto powder and red yeast rice are changed in the first control group, the relative contents of hawthorn, kudzu root extract and oligosaccharide are changed in the second control group, the contents and the compositions of oligosaccharide are respectively changed in the third/fourth control groups, the effect of reducing the TG content is not equal to that of the natto formula, and the composition and the relative contents of the natto formula can achieve the synergistic effect only within a limited range.
TABLE 3 TC Change before and after the test in the rats of each group
P < 0.05 compared to the high fat model group.
As can be seen from Table 3, the TC content of serum total cholesterol in rats of each group was not significantly different between groups before the experiment (P > 0.05). TC content (2.608 + -0.378 mmol. L) of the high-fat model group by day 30-1) Higher than the control group (2.021 + -0.355 mmol. L)-1) And the difference is significant (P is less than 0.05), which indicates that the high fat animal model is established. By the 30 th day of the test, the TC content of the A/B/C/D/E/F/G/H/M/N group and the positive control group I/II/III/four rats is lower than that of the high-fat model group, and the difference between the A/B/C/D/E/F/G/H/M/N group and the high-fat model group is significant (P is less than 0.05), which shows that the natto formula in the examples 1-10 has the effect of reducing the TC content of the serum total cholesterol of the high-fat-fed rats. In addition, the test A-C groups have more obvious effect of adjusting the TC content, which shows that the preferred formula of the invention is: 25-30 parts of natto powder, 5-6 parts of red yeast rice, 3-4 parts of hawthorn, 7-8 parts of kudzu root extract and 3-10 parts of oligosaccharide. The relative contents of natto powder and red yeast rice are changed in the first control group, the relative contents of hawthorn, kudzu root extract and oligosaccharide are changed in the second control group, the contents and the compositions of oligosaccharide are respectively changed in the third/fourth control groups, the effect of reducing TC content is not equal to that of the natto formula, and the composition and the relative contents of the natto formula can achieve the synergistic effect only within a limited range.
Application example 2
The thrombolytic efficacy of the natto compound of examples 1-10 and comparative examples 1-4 was tested.
1) And test materials: the natto formula is prepared according to the same method in examples 1-10 and comparative examples 1-4.
2) And test objects: randomly selecting big-ear white rabbits with half male and female parts and the weight of 2.0 +/-0.2 kg.
3) And the test method comprises the following steps: separating common carotid arteries one by one of selected big-ear white rabbits before administration, dissociating the big-ear white rabbits to form a nearly heart end and a far heart end with a length of about 2cm, clamping the big-ear white rabbits by a small artery clamp, allowing blood to pass through the blood vessels, forming thrombus in the carotid arteries after 1.5H, respectively carrying out intragastric gavage on the big-ear white rabbits by 2G/kg of natto composition in examples 1-10 by test A/B/C/D/E/F/G/H/M/N groups, respectively carrying out intragastric gavage on the positive control group by one/two/three/four groups by 2G/kg of natto composition in comparative examples 1-4 (the former test proves that the intragastric gavage is effective in 2G/kg concentration), carrying out intragastric gavage on a blank control group by physiological saline, killing the big-ear white rabbits after 5H, cutting the carotid blood vessels, dissecting the blood vessels, taking out silk threads and thrombus, measuring the length of 1cm, weighing the thrombus, the wet weight and dry weight of the carotid thrombus were calculated and compared with physiological saline to check for significant differences, and the results are shown in table 4.
4) And test results: the test results are shown in table 4.
TABLE 4 influence of Natto formulations of examples 1 to 10 and comparative examples 1 to 4 on thrombolysis of white rabbits
Note: p < 0.05, P < 0.01, P < 0.001, compared to the blank control group.
As can be seen from Table 4, after the natto formula prepared in the examples 1 to 10 of the invention is applied to the big-ear white rabbits with the formation of the common carotid artery thrombus by intragastric administration, the results show that the thrombus has obvious thrombolytic effect no matter the wet weight or the dry weight of the thrombus, and the thrombolytic effect of the A/B/C/G group (examples 1, 2, 3 and 7) of the test is more prominent. The relative content of natto powder and red yeast rice is changed in the first control group, the relative content of hawthorn, kudzu root extract and oligosaccharide is changed in the second control group, the content and composition of oligosaccharide are respectively changed in the third/fourth control group, and the natto formula has a certain thrombolytic effect but is obviously inferior to the natto formula, so that the natto formula obtained through a large number of early researches and optimizations is reasonable in collocation, and the synergistic effect is achieved under the condition of optimizing the proportion.
Application example 3
The natto formulas of examples 1, 8, 9 and 10 and comparative examples 1-4 are selected to detect the gastrointestinal conditioning effect of the invention.
480 volunteers with clinical symptoms related to dyspepsia, constipation and lassitude are randomly selected, and the age of the volunteers is 35 +/-6 years for men and women. The natto tablets of examples 1, 8, 9 and 10 and comparative examples 1 to 4 were orally administered 6 to 9 g/day, orally administered 14 days, respectively. The natto tablet is normally taken during oral administration, and no other lactic acid bacteria beverage is used.
TABLE 5 gastrointestinal Conditioning clinical test results
| Effective (example) | Invalidation(example) | Total effective rate (%) | |
| Example 1 | 50 | 10 | 83.3 |
| Example 8 | 43 | 17 | 71.6 |
| Example 9 | 46 | 14 | 76.7 |
| Example 10 | 47 | 13 | 78.3 |
| Comparative example 1 | 37 | 23 | 61.7 |
| Comparative example 2 | 39 | 21 | 65.0 |
| Comparative example 3 | 36 | 24 | 60.0 |
| Comparative example 4 | 34 | 26 | 56.7 |
As can be seen from Table 5, the effective number of the examples 1 reaches 50, the total effective rate is 83.3%, and the total effective rate of the comparative examples 1-4 is less than or equal to 65%, which indicates that the effect of regulating intestines and stomach of the invention is directly influenced by changing the relative content of natto powder and red yeast rice, or changing the relative content of hawthorn, kudzu root extract and oligosaccharide, or changing the content and composition of oligosaccharide, and the natto formula defined by the invention has a good effect of regulating intestines and stomach, so that the health-care product for regulating intestines and stomach, reducing blood fat and dissolving thrombus is provided for a large number of patients, and the curative effect is definite.
According to the test results, the natto composition has reasonable compatibility and obvious effect, has a synergistic effect among the compositions, and can achieve the effects of regulating intestines and stomach and reducing blood fat only within the limited range of the compositions; if a certain component in the invention is replaced by other conventional components (comparative example 4) or the content of one or more components in the formula is changed (comparative examples 1-3), although the effect can be certain, the effect is obviously inferior to that of the invention. Therefore, the natto composition of the invention is inventive.
Claims (9)
1. The natto product with the effects of conditioning intestines and stomach, reducing blood fat and dissolving thrombus is characterized in that the natto formula is prepared from the following components in parts by mass: 15-35 parts of natto powder, 5-8 parts of red yeast rice, 1-5 parts of hawthorn, 3-10 parts of kudzu root extract and 3-10 parts of oligosaccharide; the oligosaccharide is a mixture of fructo-oligosaccharide and isomaltooligosaccharide; the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharide is 1-4: 1.
2. The natto product with the effects of coordinating intestines and stomach, reducing blood fat and dissolving thrombus according to claim 1, wherein the natto formula consists of the following components in parts by mass: 25-30 parts of natto powder, 5-6 parts of red yeast rice, 3-4 parts of hawthorn, 7-8 parts of kudzu root extract and 3-10 parts of oligosaccharide.
3. The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus according to claim 1, wherein the mass ratio of fructo-oligosaccharide to isomaltooligosaccharide in the oligosaccharides is 3: 1.
4. The natto product with the effect of regulating intestines and stomach, reducing blood fat and dissolving thrombus according to claim 1, wherein the natto powder contains nattokinase.
5. The natto product with the effect of regulating intestines and stomach and reducing blood fat and dissolving thrombus according to claim 1, wherein the kudzu root extract is an alcohol extract of kudzu root powder.
6. The natto product with the effect of coordinating intestines and stomach and reducing blood fat and dissolving thrombus according to claim 1, wherein the red yeast rice contains monacolin K.
7. The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus according to claim 1, wherein the hawthorn is 50-60-mesh hawthorn powder.
8. The natto product with the effect of coordinating intestines and stomach and reducing blood fat and dissolving thrombus according to claim 1, wherein the formula further comprises acceptable auxiliary materials.
9. The natto product with the effects of regulating intestines and stomach, reducing blood fat and dissolving thrombus according to claim 1, wherein the natto is prepared into one of lozenge, capsule, tablet, powder, ointment or spray.
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| CN109645464A (en) * | 2019-01-10 | 2019-04-19 | 蕴彤本草(北京)生物科技有限公司 | With blood activating and fat reducing thrombolysis and stroke rehabilitation effect composite nutrient and preparation method |
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| CN110613089A (en) * | 2019-05-05 | 2019-12-27 | 宁波御坊堂生物科技有限公司 | Composition with functions of reducing blood fat and improving gastrointestinal tract and preparation method thereof |
| CN111000218A (en) * | 2019-11-14 | 2020-04-14 | 北京一品堂医药科技有限公司 | Formula product capable of adjusting intestines and stomach and preventing cerebral thrombosis |
| CN110859869A (en) * | 2019-12-20 | 2020-03-06 | 中国中医科学院中医药科技合作中心 | A composition for preventing and treating cardiovascular and cerebrovascular diseases, and its preparation method |
| CN111528386B (en) * | 2020-06-11 | 2022-07-29 | 陕西开元制药有限公司 | Hawthorn and natto solid beverage and preparation method thereof |
| CN114680338A (en) * | 2022-04-23 | 2022-07-01 | 安徽燕婉健康科技有限公司 | Probiotic composition with effects of dissolving thrombus, reducing blood fat and regulating intestinal flora and preparation method thereof |
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