CN109007819A - 一种抗糖化产品及其制备方法 - Google Patents
一种抗糖化产品及其制备方法 Download PDFInfo
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- CN109007819A CN109007819A CN201810824613.5A CN201810824613A CN109007819A CN 109007819 A CN109007819 A CN 109007819A CN 201810824613 A CN201810824613 A CN 201810824613A CN 109007819 A CN109007819 A CN 109007819A
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Abstract
本发明涉及一种具有抗糖化产品以及制备方法,原料组分为:生姜0.5‑2份、石榴3‑10份、鱼腥草2‑8份、富锌酵母0.5‑2份、针叶樱桃2‑8份、鱼胶原蛋白肽3‑10份、绿茶2‑10份、葡萄籽1‑5份、白藜芦醇1‑5份、红酒多酚1‑5份、神经酰胺1‑5份、绿豆2‑10份、异麦芽酮糖醇20‑30份、麦芽糊精1‑5份、羧甲基纤维素钠1‑5份。本发明所述组合物能够抑制AGEs的形成,进而达到延缓皮肤衰老、增加皮肤弹性和光泽等目的。
Description
技术领域
本发明涉及健康食品领域,具体涉及一种抗糖化产品及其制备方法。
背景技术
晚期糖基化终末产物(advanced glycation end products,AGEs)是指由还原糖羰基与氨基酸或蛋白质、脂质或核酸等大分子物质的游离氨基酸经过缩合、重排、裂解、氧化修饰等一系列非酶促反应产生的一类稳定化合物。AGEs(糖基化终产物)的形成是一个缓慢的过程,AGEs会诱导各个脏器的衰老及应激氧化水平,拿皮肤来说,它破坏胶原纤维的结构,降低皮肤的胶原质量及弹性。要使得皮肤减缓衰老,就要降低AGEs生成。AGEs分为内源性和外源性;内源性是体内自发的过程,属于自然衰老。外源性是由糖尿病所引起的血糖过高,高的有力血糖水平生成大量的AGEs,导致皮肤并发症。AGEs随着年龄的增长而明显增加,特别是女性表现的更为明显。
衰老是一个复杂的过程,是不可避免的,可以说人的一生就是与衰老在做斗争。近年来众多研究聚焦在营养成分上,它可以作为环境因素影响基因的表达,从而影响衰老。具体表现在皮肤上,皮肤出现皱纹、色斑和暗淡发黄等。
有效的控制途径有以下两个:通过控制饮食,减少过高的游离血糖的生成以降低AGEs;通过营养干预,一些特定食物来源的功能性成分能够抑制AGEs的生成。
发明内容
基于现有技术中存在的问题,本发明提供一种具有抗糖化产品以及制备方法,以实现抑制AGEs生成,达到缓解衰老、抑制皮肤老化等目的。
本发明技术方案如下。
一种抗糖化组合物,包括如下组分:生姜0.5-2份、石榴3-10份、鱼腥草2-8份、富锌酵母0.5-2份、针叶樱桃2-8份、胶原蛋白肽3-10份、绿茶2-10份、葡萄籽1-5份、白藜芦醇1-5份、红酒多酚1-5份、神经酰胺1-5份、绿豆2-10份、异麦芽酮糖醇20-30份、麦芽糊精1-5份、羧甲基纤维素钠1-5份。
对于上述组合物的选择,本发明基于以下考虑:来自于天然植物,对人体基本无副作用,优选多糖、多酚、黄酮、萜类、甾醇、皂苷进行组合搭配,抑制非酶糖基化终产物AGEs的生成。在研究中发现,单纯的抗氧化原料配伍并不能达到理想的效果,通过与蛋白肽、绿豆的配伍使用,能够进一步的改善抑制AGEs生产的效果。
特别地,对于上述组合物原料而言,生姜:加速血液流动,改善末梢循环,减少AGEs在皮肤微循环过程中的滞留和沉积。石榴:石榴含有丰富的多聚寡糖,含有一定量的皂苷和黄酮类物质,能够抑制葡萄糖和糖化蛋白的氧化,进而抑制末端糖基化产物的生产。鱼腥草:具有抗糖、杀菌、减脂的作用。富锌酵母:锌可以激活皮肤真皮层代谢,增强肤质活力。针叶樱桃:富含维生素C,促进胶原蛋白的合成。胶原蛋白肽:胶原蛋白是一种高分子功能性蛋白质,是皮肤的主要组成部分,占皮肤真皮层80%的比重,它在皮肤中构成了一张细密的弹力网,牢固锁住水分,支撑着皮肤,含有的蛋白多糖可以促进胶原纤维的生产,减轻AGEs对胶原纤维的破坏,在皮肤内形成屏障,防止皮肤细胞营养流失。
绿茶:茶叶中含有咖啡酸和绿原酸,能够有效的抑制末端糖基化中有荧光物质和非荧光物质羧甲基赖氨酸,具有很强的抗氧化作用。
葡萄籽:含原花青素OPC,具有非常强的体内活性,能有效清除体内多余的自由基,保护人体细胞组织免受自由基的氧化损伤。
白藜芦醇:白藜芦醇是多酚类化合物,具有细胞内抗氧化活性。白藜芦醇是存在于植物中的天然抗氧化剂,其发挥抗氧化的作用机理主要是清除或抑制自由基生成,抑制脂质过氧化、调节抗氧化相关酶活性。
红酒多酚:多酚可以降低游离血糖水平,降低AGEs的生产,应用slim控制体重。
神经酰胺:大米提取出来的功效成分,其通过清除活性自由基来达到抑制末端糖基化产物的形成,本发明优选来自米糠油粉的神经酰胺。
绿豆:绿豆中含有大量的牡荆黄素和异牡荆黄素,这两种物质可以有效地捕获羰基化合物,进而达到抑制末端糖基化的作用。
进一步地,所述的神经酰胺选自米糠油粉。
进一步地,所述的胶原蛋白肽为鱼胶原蛋白肽。
进一步地,各组分用量为:生姜0.5-1份、石榴4-6份、鱼腥草3-5份、富锌酵母0.5-1份、针叶樱桃3-5份、胶原蛋白肽5-8份、绿茶3-5份、葡萄籽1-3份、白藜芦醇1-2份、红酒多酚1-2份、神经酰胺1-2份、绿豆5-7份、异麦芽酮糖醇20-25份、麦芽糊精1-3份、羧甲基纤维素钠2-3份。
对于本发明的组合物,各组分营养成分相互配伍,如针叶樱桃富含维生素C、富锌酵母富含锌、绿茶富含绿原酸,葡萄籽富含花青素,白藜芦醇和红酒多酚富含多酚,各营养原料通过相互的配伍来实现抑制AGEs形成的目的。
进一步地,所述的组合物剂型为片剂。所述组合物可以加工为食品、保健食品、健康食品或药品。
本发明还涉及一种抗糖化组合物的制备方法,包括以下步骤:
(1)根据组分用量称取各组分,各组分为粉剂,过筛目数为40-60目;
(2)混合各原料;
(3)压片;
(4)包衣;
(5)包装。
进一步地,所述步骤(2)中,采用等量梯度预混方式进行,生姜、富硒酵母、葡萄籽、白藜芦醇、红酒多酚、神经酰胺分别与等量的异麦芽酮糖醇进行预混合,然后与剩余异麦芽酮糖醇、其他原料进行混合。所述的梯度混合对于保证各原料充分混合十分重要,预混合工艺能够保证本发明所述的制备方法得到的片剂口味无偏差。
进一步地,各原料进行混合时间为20min、混合速度为15-20r/min。
进一步地,所述压片工艺中压力为10-18KN。
进一步地,所述组合物可抑制AGEs生成。
具体地,在混合工艺中,环境温度为18-26℃,相对湿度为45-65%。
在食品加工处理过程中,加热是最常见的方式,然而加热就会容易导致羰氨反应的发生,进而会产生AGEs,AGEs的增加与衰老、肾脏疾病、心血管疾病等多种疾病有关,在抑制AGEs产生的研究中,目前较多研究集中改变加工方式或者添加AGEs抑制剂来降低食品或者人体中的AGEs含量。本发明在选择具有抗氧化功效组分的基础上,增加其他功效的成分,如增强肤质活力的富硒酵母,促进胶原蛋白合成的针叶樱桃已经减轻AGEs对胶原纤维破坏的胶原蛋白等,共同配伍达到改善抗糖化效果、抑制AGEs生成,进而达到延缓皮肤衰老、增加皮肤弹性和光泽等目的。
具体实施方式
实施例1
一种抑制AGEs形成的抗糖化产品,原料组分配比为:生姜0.5份、石榴4份、鱼腥草4份、富锌酵母0.7份、针叶樱桃4份、鱼胶原蛋白肽6份、绿茶4份、葡萄籽2份、白藜芦醇1份、红酒多酚2份、神经酰胺1份、绿豆5份、异麦芽酮糖醇25份、麦芽糊精2份、羧甲基纤维素钠2份。
实施例2
一种抑制AGEs形成的抗糖化片剂,原料组分配比为:生姜0.7份、石榴5份、鱼腥草5份、富锌酵母0.5份、针叶樱桃5份、鱼胶原蛋白肽7份、绿茶5份、葡萄籽2份、白藜芦醇2份、红酒多酚1份、神经酰胺1份、绿豆7份、异麦芽酮糖醇25份、麦芽糊精3份、羧甲基纤维素钠2份;
制备方法为:(1)根据组分用量称取各组分,各组分为粉剂,过筛目数为40-60目;
(2)混合各原料;采用等量梯度预混方式进行,生姜、富硒酵母、葡萄籽、白藜芦醇、红酒多酚、神经酰胺分别与等量的异麦芽酮糖醇进行预混合,然后与剩余异麦芽酮糖醇、其他原料进行混合,混合时间为20min、混合速度为15-20r/min。
(3)压片,压片工艺中压力为10-18KN。
实施例3
一种抗糖化组合物,原料组分包括生姜1份、石榴4份、鱼腥草3份、富锌酵母1份、针叶樱桃5份、鱼胶原蛋白肽8份、绿茶5份、葡萄籽3份、白藜芦醇2份、红酒多酚1份、神经酰胺2份、绿豆7份、异麦芽酮糖醇25份、麦芽糊精5份、羧甲基纤维素钠3份。
对比例1
一种抑制AGEs形成的抗糖化片剂,原料组分配比为:生姜0.7份、石榴5份、鱼腥草5份、富锌酵母0.5份、针叶樱桃5份、鱼胶原蛋白肽7份、绿茶5份、葡萄籽2份、白藜芦醇2份、红酒多酚1份、神经酰胺1份、绿豆7份、异麦芽酮糖醇25份、麦芽糊精3份、羧甲基纤维素钠2份;
制备方法为:(1)根据组分用量称取各组分,各组分为粉剂,过筛目数为40-60目;
(2)混合各原料,混合时间为20min、混合速度为15-20r/min。
(3)压片,压片工艺中压力为10-18KN。
对比例2
一种抑制AGEs形成的抗糖化片剂,原料组分配比为:石榴5份、绿茶5份、葡萄籽2份、白藜芦醇2份、红酒多酚1份、神经酰胺1份、异麦芽酮糖醇25份、麦芽糊精3份、羧甲基纤维素钠2份。
对比例3
一种抑制AGEs形成的抗糖化片剂,原料组分配比为:生姜0.7份、鱼腥草5份、富锌酵母0.5份、针叶樱桃5份、鱼胶原蛋白肽7份、绿豆7份、异麦芽酮糖醇25份、麦芽糊精3份、羧甲基纤维素钠2份。
实验效果
参考现有技术中检测的方法,建立BSA-fructose模拟反应体系,具体参照Phytochemicals from berries and grapes inhibited the formation of advancedglycation end-products by scavenging reactive carbonyls。将用磷酸缓冲液(50mmol/L,pH7.4,含有0.02%的叠氮化钠)溶解的1mL1.5 mmol/L果糖和1mL抑制剂(包括分别设置的实施例、对比例和阳性对照组)混合,在37℃生化培养箱中孵育2h后加入1mL30mg/mL BSA,在37℃条件下反应6d。根据抑制剂的选择,分别设置实施例组、对比例组和对照组,实施例组分别加入实施例2、对比例2、对比例3所述的组合物(所述的组合物为经过本领域常规的溶解手段处理),质量浓度设置3,6,10,15μg/mL,以不加抑制剂的1mL的缓冲液为空白对照组,同质量浓度梯度的氨基胍为阳性对照组。孵育结束后利用AGEs的荧光性质,在激发波长370nm、发射波长440nm调节下测定体系的荧光强度,以荧光强度AU表示AGEs含量。
AGEs抑制率(%)=(1-实验组/空白对照组)*100%。
在所述的实验中,虽然实施例和对比例各组分含量不同,但在效果测定中实验组作为一个整体,确保整体用量一致具有可比性。
实验结果
从上述的实验结果可以看出,本发明的组合物与对比例和阳性对照组相比,具有良好的抑制AGEs生成效果。
对于片剂而言,针对于实施例2和对比例1的形态进行常规的对比,可以看出实施例1混合更加的均匀,且片剂口味偏差较小,而对比例1相对而言,口味偏差较大,混合不均匀的较多。混合的方式显然对本发明所述的片剂的理化性质具有良好的作用,能够进一步的确保片剂的口感、均一性。所述的均一性和口感等检测方法为现有技术(中国药典中的片剂质量评价方法)已知的手段进行。
显然,本发明的上述实施例仅仅是为清楚地说明本发明所作的举例,而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明权利要求的保护范围之内。
Claims (10)
1.一种抗糖化组合物,其特征在于包括如下组分:生姜0.5-2份、石榴3-10份、鱼腥草2-8份、富锌酵母0.5-2份、针叶樱桃2-8份、胶原蛋白肽3-10份、绿茶2-10份、葡萄籽1-5份、白藜芦醇1-5份、红酒多酚1-5份、神经酰胺1-5份、绿豆2-10份、异麦芽酮糖醇20-30份、麦芽糊精1-5份、羧甲基纤维素钠1-5份。
2.根据权利要求1所述的抗糖化组合物,其特征在于所述的神经酰胺选自米糠油粉。
3.根据权利要求1所述的抗糖化组合物,其特征在于所述的胶原蛋白肽为鱼胶原蛋白肽。
4.根据权利要求1所述的抗糖化组合物,其特征在于组分用量为:生姜0.5-1份、石榴4-6份、鱼腥草3-5份、富锌酵母0.5-1份、针叶樱桃3-5份、鱼胶原蛋白肽5-8份、绿茶3-5份、葡萄籽1-3份、白藜芦醇1-2份、红酒多酚1-2份、神经酰胺1-2份、绿豆5-7份、异麦芽酮糖醇20-25份、麦芽糊精1-3份、羧甲基纤维素钠2-3份。
5.根据权利要求1-4任一项所述的抗糖化组合物,其特征在于所述的组合物剂型为片剂。
6.一种权利要求1所述的抗糖化组合物的制备方法,其特征在于包括以下步骤:
(1)根据组分用量称取各组分,各组分为粉剂,过筛目数为40-60目;
(2)混合各原料;
(3)压片;
(4)包衣;
(5)包装。
7.根据权利要求6所述的抗糖化组合物的制备方法,其特征在于所述步骤(2)中,采用等量梯度预混方式进行,生姜、富硒酵母、葡萄籽、白藜芦醇、红酒多酚、神经酰胺分别与等量的异麦芽酮糖醇进行预混合,然后与剩余异麦芽酮糖醇、其他原料进行混合。
8.根据权利要求6所述的抗糖化组合物的制备方法,其特征在于各原料进行混合时间为20min、混合速度为15-20r/min。
9.根据权利要求7所述的抗糖化组合物的制备方法,其特征在于所述压片工艺中压力为10-18KN。
10.权利要求1所述的抗糖化组合物在制备食品中的用途,其特征在于所述组合物可抑制AGEs生成。
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