CN109316517B - Preparation method and application of fresh ginseng cream - Google Patents
Preparation method and application of fresh ginseng cream Download PDFInfo
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- CN109316517B CN109316517B CN201811133998.7A CN201811133998A CN109316517B CN 109316517 B CN109316517 B CN 109316517B CN 201811133998 A CN201811133998 A CN 201811133998A CN 109316517 B CN109316517 B CN 109316517B
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- 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
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- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
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Abstract
The invention relates to a preparation method and application of fresh ginseng cream, wherein fresh ginseng and Chinese date which are homologous in medicine and food are used as raw materials, different parts of the fresh ginseng are mixed with the Chinese date according to a proportion by utilizing a processing method of the fresh ginseng, natural native saponins are extracted and retained to the maximum extent, rare saponin groups such as ginsenoside Rg3, Rk1, Rg5, Rh2 and the like are generated, small molecular substances such as AFG and the like are increased by utilizing an enzymatic reaction, the preparation process does not destroy the activity of enzyme and protein, the pharmacological activity of the fresh ginseng cream can be effectively enhanced, the drug effect and the fragrance of the fresh ginseng and the Chinese date are fully exerted, and the fresh ginseng cream with strong ginseng fragrance and excellent taste can be obtained. The invention can be applied to the aspects of health-care food or food processing, has the functions of enhancing the immunologic function, improving the memory, resisting aging, relieving fatigue and the like, is suitable for weakening dysfunction of blood or nervous system and the like of sub-health people and middle-aged and old people caused by aging, and is a good health-preserving product taking food as nutrition and food as therapy.
Description
Technical Field
The invention belongs to the technical field of health care products, and particularly relates to a preparation method and application of fresh ginseng cream.
Background
Ginseng (Panax ginseng c.a.mey) is a Chinese herbal medicine with traditional characteristics, is known as the king of all herbs, is recorded in the book of Shen nong Ben Cao Jing, is nontoxic, can not hurt the body after being taken for a long time, can lighten the body and tonify qi without prolonging the life, and is listed as the top grade. Has the effects of invigorating primordial qi, promoting vital essence generation, tranquilizing, improving eyesight, improving intelligence, etc., and experimental research shows that Ginseng radix has good biphasic regulation effect on nervous system, endocrine system and blood circulation, and has effects of enhancing body constitution, improving immunity, improving intelligence, etc., the active ingredients comprise ginsenoside, ginseng polysaccharide, various amino acids, volatile oil and the like, wherein the ginsenoside is the most important active ingredient, and after processing, the Ginsenoside is transformed, and the pharmacological activity of the Ginsenoside is obviously enhanced (see: JinZH, oral. enhancement of oral bioavailability and immunity response of Ginsenoside Rh2 by co-administration with property. Chin J Nat Med 2018; He LX, et. Ginseng (Panax. G Meyer) oligopeptides regulation and adaptive immunity responses in microbial induced pathological activity, NK cell activity and cells correlation. food function 2017.). The present researches show that the rare saponins such as ginsenoside Rg3 and Rh2 not only have anticancer and antitumor activities, but also have the effects of enhancing immunity of the organism, resisting oxidation, relieving aging, improving intelligence and the like (see: Choi Y J, et al Stulation of DDX3 expression by polysaccharide Rg3 through the Akt/p53 pathway activity of the organism metabolism, Curr Medium 2014; Yang J, et al, set et al, Synthesis and evaluation of oxidized products from Rg 20(S) -ginsenoside Rg 2 has good medicinal value, such as 20(R) -Rg3 of the anticancer drug "Shenyi Capsule". The Studi.
In recent years, with the continuous and deep research, the remarkable efficacy of ginseng is gradually accepted by people, and in addition, the modern society is continuously improved, the living rhythm is accelerated, the social competitive pressure is gradually increased, irregular dietary habits enable more and more people to be in a sub-health state, phenomena of insomnia, amnesia, poor mental state, anorexia, immunity decline and the like often occur, and the aging of the organism can be accelerated, so that the research and development of ginseng health-care food are increasingly important, and the effects of enhancing the immune function, improving fatigue resistance, relieving aging and the like can be realized while the nutritional ingredients required by the human body are met.
The ointment is one of the traditional Chinese medicine dosage forms, is usually a thick paste dosage form formed by decocting and concentrating water or vegetable oil, can determine the dosage according to different physiques and clinical manifestations of people, is easy to absorb by a human body by adopting a combined method of Tongbu and Shi, and has the characteristics of treatment and nourishing, thereby being a preferred dosage form suitable for four-season health preservation. Ginseng is often combined with warm-tonifying drugs to prepare ginseng cream, which is the most popular health food among ginseng processed products.
For example: CN201110233537.9 discloses a ginseng cream composed of ginseng products (sun-dried ginseng, red ginseng, etc.), medicinal and edible plants (medlar, jujube, hawthorn, longan), crystal sugar and edible agar.
CN201510465366.0 discloses a preparation method of compound ginseng paste taking ginseng, Chinese date and honey as raw materials, which comprises the following steps of 1-10 parts by mass of ginseng, 1-20 parts by mass of Chinese date and 1-100 parts by mass of honey. The preparation method comprises the steps of respectively crushing ginseng and Chinese date, adding a proper solvent for extraction, filtering, concentrating into thick paste, adding a proper proportion of honey, and uniformly mixing to prepare the compound ginseng paste. Has the effects of convenient carrying and administration, invigorating qi, tonifying deficiency, relieving fatigue, and enhancing immunity.
CN201510838740.7 discloses a method for preparing a concentrated ginseng cream, which comprises the steps of taking ginseng and honey as raw materials, adding purified water into the ginseng, heating and decocting to obtain a ginseng extract, adding honey, concentrating in vacuum, and cooling to obtain the concentrated ginseng cream.
CN201611253481.2, the invention relates to a method for preparing fresh ginseng cream, grinding and smashing fresh ginseng, adding auxiliary materials (honey, oligo-iso-wheat syrup) and vacuum filling, and adopting short-time vacuum low-temperature sterilization to prepare the fresh ginseng cream, which can keep the original pharmacological activity and taste of the fresh ginseng and can be stored for 24 months at normal temperature.
CN201810089185.6 discloses a method for preparing a black ginseng honey paste, which is prepared from raw materials of black ginseng paste, black fruit medlar extract, longan extract, Chinese date extract, sealwort extract, ginger extract, black fungus extract and theanine solution in a proper proportion.
The existing preparation process of the ginseng cream has the following main problems: (1) the ginseng extract is obtained by adding food additives and plant extract, thereby increasing the intake of harmful substances and diluting the effective components; (2) the overlapping effect which is easily generated by the human participating in other drug combinations and the influence of the content of Maillard reaction products on the effect in the heating process are not fully considered; (3) in the ginseng processing process, the change of rare ginsenoside and the influence on the beneficial effect of the ginseng cream are not emphasized; (4) when sterilization is adopted, the enzyme and protein activities in the ginseng are greatly destroyed by high temperature, short-time vacuum and other modes, and the inherent components and pharmacological activity of the ginseng are changed; (5) the main root extract of ginseng is usually used as a raw material, and the disadvantages that the whole ginseng is put into a paste, the whole function of the ginseng is not fully exerted, the raw material is easily lost and the like are not considered.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method and application of fresh ginseng cream, and particularly provides a preparation method and application of fresh ginseng cream with strong ginseng fragrance and excellent taste.
The invention can fully make up the technical defects of the prior ginseng cream, takes the fresh ginseng as the main raw material and is matched with the Chinese date with the functions of strengthening the middle-jiao and replenishing qi, nourishing blood and tranquillizing, harmonizing spleen and stomach, etc., has the reputation of 'natural vitamin pill', the fresh ginseng and the Chinese date are mutually matched to fully play the original efficacies of the fresh ginseng and the Chinese date, no chemical component is added, meanwhile, the types and the content of the ginsenoside of the fresh ginseng are increased in the processing process, rare saponin groups of ginsenoside Rg3, Rk1, Rg5, Rh2, etc. with high activity are generated, and small molecular substances of enzymatic reaction products AFG, etc. are added, thus the medicinal value is more rich.
The invention is realized by the following technical scheme:
a preparation method of fresh ginseng cream is characterized by comprising the following steps: (1) selecting fresh ginseng and Chinese date, firstly separating ginseng rootlets from main roots of the ginseng, and crushing the Chinese date into 200-mesh superfine powder; (2) adding Leptoradix Ginseng into purified water, boiling with strong fire, decocting with slow fire for 20-30min, repeating for 1-2 times, filtering, mixing, and concentrating to obtain Leptoradix Ginseng water; (3) mixing the ginseng rootlets with the ginseng main root, grinding and smashing the fresh ginseng main root by using a tissue grinder, and grinding the fresh ginseng tissue to a diameter of less than 1 mm; (4) mixing the fresh Ginseng radix tissue pulverized into paste with fructus Jujubae fine powder at a certain proportion, decocting at 45 + -5 deg.C under reduced pressure to obtain thick paste; (5) recovering and preserving at 37 +/-5 ℃ after decocting, and quantitatively and filling while the mixture is hot; (6) vacuum sealing the product, and sterilizing at constant temperature and high pressure; (7) and (5) preparing a finished product.
A large amount of experimental researches show that the ginseng rootlets water can be used as a good extraction solvent, meanwhile, the ginseng rootlets water is used as the solvent, natural protosaponin is extracted and retained, rare saponin component groups such as ginsenoside Rg3, Rk1, Rg5 and Rh2 are generated, small molecular substances such as AFG are increased by utilizing enzymatic reaction, the preparation process does not destroy the activity of enzyme and protein, the pharmacological activity of the fresh ginseng cream can be effectively enhanced, and the drug effect and the fragrance of the fresh ginseng and the Chinese date are fully exerted. Moreover, the chemical components in the ginseng rootlets are utilized, and the ginseng resource is used to the maximum extent.
The invention is a preferable scheme that: adding fructus Jujubae fine powder 2-7 times of fresh Ginseng radix, and adding purified water 10-30 times of fresh Ginseng radix.
The invention is a preferable scheme that: : the optimal concentration ratio of the obtained ginseng rootlet water is 4-5 times of the mass of the main root of the ginseng, and the added amount of the jujube fine powder is 3 times of the mass of the fresh ginseng.
The invention is a preferable scheme that: the decompression boiling is to boil for 30 to 60 minutes under the pressure of 1.1 Mpa; sterilizing at constant temperature and high pressure at 50 + -2 deg.C and 120Mpa for 60 min.
A large number of experimental researches show that natural protosaponin can be extracted and retained to the maximum extent by matching the extraction process parameters, rare saponin component groups such as ginsenoside Rg3, Rk1, Rg5 and Rh2 are generated, small molecular substances such as AFG are increased by utilizing enzymatic reaction, and the medicinal value of the ginseng cream is improved.
The invention also aims to provide a new fresh ginseng cream, which is prepared by the preparation method.
The ginseng cream contains 16 rare saponin groups such as ginsenoside Rg3, Rk1, Rg5, Rh2 and the like, and micromolecular substances such as AFG and the like.
Compared with the existing preparation method of Ginseng radix extract, the total saponin content of Ginseng radix can be increased by 2-3 times, and the contents of rare saponins such as ginsenoside Rg3, Rk1, Rg5 and Rh2 can be increased by more than 50%.
The invention also aims to provide application of the fresh ginseng cream in preparing health-care products for enhancing the immunity of organisms, improving memory, resisting aging and relieving fatigue.
And the application of the fresh ginseng cream in preparing the medicine for inducing acute liver injury by APAP.
And application of fresh ginseng paste in preparing medicine for treating renal injury caused by CDDP.
Compared with the commercially available ginseng cream products obtained by the traditional method, the method has obvious effect improvement in the aspect of the application, and the method proves that the more effective active ingredients are effectively enriched by adopting the method, so that the method plays a more positive role in the application of the products.
The invention principle and the beneficial effects of the invention comprise:
the fresh ginseng cream disclosed by the invention fully utilizes the characteristics of fresh ginseng, adopts processing methods of different parts, furthest retains the unique fragrance and natural components of the fresh ginseng, is completely superior to ginseng creams prepared by using the sun-dried ginseng and the red ginseng as raw materials, can generate rare saponin component groups which are not contained in the fresh ginseng in the processing process, and is proved by researches that the fresh ginseng cream disclosed by the invention not only can retain the unique fragrance of the fresh ginseng, but also has the ginsenoside content which is obviously higher than that of the ginseng creams prepared by using the sun-dried ginseng and the red ginseng as raw materials, and further utilizes enzymatic reaction to increase the generation of small molecules such as AFG (alpha-amylase G) and the like, so that the fresh ginseng cream is extremely rich in.
The fresh ginseng cream prepared by the invention can fully make up the defects of the prior ginseng cream technology, maximally reserve natural saponin, generate 16 rare saponin component groups such as ginsenoside Rg3, Rk1, Rg5, Rh2 and the like, increase micromolecule substances such as AFG and the like by utilizing an enzymatic reaction, and be compatible with vitamin-rich Chinese dates without adding any chemical component, fully utilize the unique fragrance of ginseng and the natural activity of the ginseng, improve the taste, reduce the dryness of the ginseng, and adopt a constant-temperature high-pressure sterilization mode without damaging enzyme and protein activity, avoid the change of ginseng components and activity caused by high temperature, and meet the health care requirements of people at the current fast pace.
The fresh ginseng cream prepared by the invention has the characteristics of easy carrying, safe taking, and capabilities of tonifying qi and deficiency and regulating qi and blood, can be applied to health-care foods or food processing aspects of enhancing immunity, protecting liver and kidney injury, improving memory, resisting aging, relieving fatigue, regulating nervous system and the like, and is a good health-care product for sub-health and middle-aged and elderly people.
The invention adopts the processing method of different parts of ginseng, takes the whole fresh ginseng as the raw material, comprehensively utilizes the natural activities of the ginseng and the Chinese date, effectively improves the taste of the product, can relieve the dryness of the ginseng, adopts constant-temperature high-pressure sterilization, keeps the natural saponin to the maximum extent, does not damage the activities of protein and enzyme, fully keeps the special aromas of the Chinese date and the fresh ginseng, thereby forming the fresh ginseng cream with rich aromas and excellent taste, really achieving the effect of tonifying qi and blood, and effectively improving sub-health people and symptoms such as dysfunction and the like caused by aging.
Drawings
FIG. 1 is a schematic representation comparing HPLC analysis of the present invention with that of the prior art;
FIG. 2 is a schematic diagram of H & E pathological section image observation of kidney tissues.
Detailed Description
The invention can be further illustrated by the following examples.
Example 1:
selecting 20 parts by mass of fresh ginseng and 60 parts by mass of Chinese date, cleaning the ginseng, separating ginseng rootlets from main roots, simultaneously crushing the Chinese date into 200-mesh superfine powder, adding purified water into the ginseng rootlets according to the mass ratio of 1:30, boiling with strong fire, decocting with slow fire for 30min, repeating twice, concentrating ginseng rootlets water to 4 times of the mass of the main roots of the ginseng, cooling to room temperature, pouring the ginseng rootlets water into a tissue crusher filled with the main roots of the ginseng, crushing the main root tissues of the ginseng to the diameter of less than 1mm, crushing into uniform slurry, uniformly mixing with the superfine powder of the Chinese date, decocting for 30min at 45 ℃ under the control of the pressure of 1.1MPa, preparing into thick paste, filling, vacuumizing, and sterilizing for 60min at the constant temperature of 50 +/-2 ℃ under the high pressure to obtain the fresh ginseng paste.
Example 2:
selecting 20 parts by mass of fresh ginseng and 80 parts by mass of Chinese date, cleaning the ginseng, separating ginseng rootlets from main roots, simultaneously crushing the Chinese date into 200-mesh superfine powder, adding the ginseng rootlets into purified water according to the mass ratio of 1:30, boiling with strong fire, decocting with slow fire for 30min, repeating twice, concentrating ginseng rootlets water to 4 times of the mass of the main roots of the ginseng, cooling to room temperature, pouring the ginseng rootlets water into a tissue crusher filled with the main roots of the ginseng, crushing the main root tissues of the ginseng to the diameter of less than 1mm, crushing into uniform slurry, uniformly mixing with the superfine powder of the Chinese date, decocting for 30min at 45 ℃ under the control pressure of 1.1MPa, preparing into thick paste, filling, vacuumizing, and sterilizing for 60min at the constant temperature of 50 +/-2 ℃ under the high pressure to obtain the fresh ginseng paste.
Example 3:
selecting 20 parts by mass of fresh ginseng and 100 parts by mass of Chinese date, cleaning the ginseng, separating ginseng rootlets from main roots, simultaneously crushing the Chinese date into 200-mesh superfine powder, adding the ginseng rootlets into purified water according to the mass ratio of 1:30, boiling with strong fire, decocting with slow fire for 30min, repeating twice, concentrating ginseng rootlets water to 4 times of the mass of the main roots of the ginseng, cooling to room temperature, pouring the ginseng rootlets water into a tissue crusher filled with the main roots of the ginseng, crushing the main root tissues of the ginseng to the diameter of less than 1mm, crushing into uniform slurry, uniformly mixing with the superfine powder of the Chinese date, decocting for 30min at 45 ℃ under the control pressure of 1.1MPa, preparing into thick paste, filling, vacuumizing, and sterilizing for 60min at the constant temperature of 50 +/-2 ℃ under the high pressure to obtain the fresh ginseng paste.
Example 4:
selecting 20 parts by mass of fresh ginseng and 100 parts by mass of Chinese date, cleaning the ginseng, separating ginseng rootlets from main roots, simultaneously crushing the Chinese date into 200-mesh superfine powder, adding purified water into the ginseng rootlets according to the mass ratio of 1:30, boiling the ginseng rootlets by strong fire, decocting the ginseng rootlets by slow fire for 30min, repeating the steps for two times, decocting the ginseng rootlets for 2h at 45 ℃ to form thick paste, filling the thick paste, vacuumizing the thick paste, and sterilizing the thick paste for 60min at the high temperature of 120 +/-2 ℃ under the constant pressure state to obtain the fresh ginseng paste.
Example 5:
selecting 20 parts by mass of high-quality sun-dried ginseng and 100 parts by mass of Chinese date, respectively crushing the sun-dried ginseng and the Chinese date into 200-mesh superfine powder, adding purified water according to the mass ratio of 1:30 into the sun-dried ginseng, uniformly mixing the Chinese date and the sun-dried ginseng powder, decocting for 30 minutes at 45 ℃ under the control of 1.1Mpa, decocting into thick paste, filling, vacuumizing, and sterilizing for 60 minutes at 50 +/-2 ℃ under the constant temperature and high pressure to obtain the ginseng paste.
Example 6:
selecting high-quality sugar-free red ginseng 20 parts by mass and Chinese date 100 parts by mass, respectively pulverizing red ginseng and Chinese date into 200-mesh superfine powder, adding purified water in a ratio of 1:30 according to the mass of red ginseng, uniformly mixing the Chinese date and red ginseng powder, decocting for 30 minutes at 45 ℃ under a controlled pressure of 1.1Mpa, decocting into thick paste, filling, vacuumizing, and sterilizing for 60 minutes at 50 +/-2 ℃ under a constant temperature and high pressure state to obtain the ginseng paste.
Example 7:
the ginseng cream prepared by the different raw materials and methods adopts UV, HPLC/MS analytical method to determine rare saponin component, ginseng total saponin, micromolecular substance AFG, etc. in the ginseng cream, and HPLC comparison is shown as figure 1; the content comparison is shown in table 1. (the small molecular substance takes AFG content as an example, and the rare saponin takes Rg3 content as an example, the unit is mg/g)
Table 1: comparing contents of small molecular substances, rare saponin and total saponin in three fresh ginseng pastes
Comparing the ginsenosides and the small molecular components in the six ginseng pastes, the ginseng rootlets adopted in the embodiments 1-3 of the invention can greatly improve the content of the ginsenosides and the small molecular substances in the ginseng paste compared with the traditional method in the embodiment 4, and compared with the embodiments 5 and 6, the ginseng rootlets which take sun-dried ginseng and red ginseng as raw materials show that fresh ginseng is easier to separate out the saponins and other active ingredients, and rare saponin components such as Rg3, Rk1, Rg5, Rh2 and the like are generated, and meanwhile, the small molecular substances such as AFG and the like are increased, so that the special aroma and taste of the fresh ginseng paste are well enhanced. Compared with high-temperature sterilization method, the constant-temperature high-pressure sterilization can maximally ensure the dissolution of effective components in the fresh ginseng, avoid destroying the activity of enzyme and protein in the fresh ginseng paste, and maximally retain the natural activity of the fresh ginseng and the Chinese date; in addition, the ginseng has a thick burnt feeling by a high-temperature sterilization mode, the special fragrance of the fresh ginseng is destroyed, and the taste is extremely poor.
Example 8: fresh ginseng cream has obvious effect of relieving fatigue of sub-health people
With the continuous progress of society, the life rhythm and mental pressure are increased, fatigue and other phenomena are easy to occur, the problems commonly existing in people in sub-health state are one of the important reasons for the reduction of the motor ability and function regulation of the body, and the swimming time of the mouse and the lactic acid concentration, the blood urea nitrogen concentration and the liver glycogen content in the mouse are used as indexes for evaluating the anti-fatigue performance of the body. The experiment is based on the preparation method with the optimal proportion in the above embodiments, the ginseng cream taking sun-dried ginseng and red ginseng as raw materials and the fresh ginseng cream of the invention are respectively used as tested drugs according to the methods in the embodiments 5 and 6, the anti-fatigue effect of the ginseng cream on mice is investigated, and scientific basis is provided for developing health-care food with the fatigue relieving effect on sub-health state people.
Male ICR mice after 1 week of adaptive feeding were randomly divided into 5 groups, namely blank control group, model group, ginseng cream as raw material for sun-dried ginseng (experimental group 1, commercially available), ginseng cream as raw material for red ginseng (experimental group 2, commercially available), fresh ginseng cream as in example 1 of the present invention (experimental group 3). 2 batches of experiments are set up in total, and the tested medicine is administrated by a gastric perfusion mode, and the administration dose is 150 mg.kg-1Gavage was continued for 14 days and animals were free to eat and eat.
And (3) measuring the body mass: the body mass of each group of mice was measured at the beginning of the experiment, at the end of the experiment on day 7 and 14, respectively, and the results are shown in table 2:
TABLE 2 variation in mouse body mass before and after the first experiment: (
g，n＝10)
As can be seen from Table 2, the differences between the groups of mice, no matter the initial body mass, the intermediate body mass or the final body mass, were not significant (P >0.05), indicating that the present invention has no influence on the body mass of mice
And (3) carrying out a load swimming experiment: 30min after the first batch of test samples is administered at the last time, the tail root of the mouse bears the weight, and the weight is 5 percent of the body mass. The mice were placed in a swimming box with a water depth of 30cm and a water temperature of 25. + -. 0.5 ℃ and the time(s) from the start of swimming until the head of the mice completely sunk into the water and could not float out of the water (died) was recorded as the time for weight-bearing swimming.
Blood lactate, serum urea nitrogen and liver glycogen assay: 30min after the last dose of the 2 nd test sample, 20. mu.l of orbital vein blood was collected from the mice to determine the concentration of lactic acid before swimming. Then placing the mouse in a swimming box with the water temperature of 30 ℃ and the water depth of 35cm for swimming for 90min, stopping swimming, immediately picking eyeballs for blood sampling, taking 20 mu l to measure the blood lactic acid level after swimming, placing the rest blood samples in a refrigerator with the temperature of 4 ℃ for 3h, and centrifuging at 3500r/min for 10 min; after separation of the serum, the serum urea nitrogen was determined by full-automatic biochemical analysis. The animals were sacrificed immediately after blood collection, the livers were rinsed with physiological saline and then blotted dry with filter paper, 100mg of livers were accurately weighed, and glycogen levels were measured with a kit (anthrone method). The measurement results are shown in table 3:
TABLE 3 Effect on mice weight swimming time, blood lactate level, serum urea nitrogen concentration and liver glycogen content: (
n＝8)
Note: comparison with model weight-bearing groups, P <0.05, P <0.01, P <0.001
As can be seen from the comparison of swimming time in Table 3, the ginseng pastes of different raw materials can prolong the weight swimming time of mice to different degrees, the group of the invention is obviously superior to the experimental groups 1 and 2, and meanwhile, the blood lactic acid level and the urea nitrogen content are obviously increased and the administration group can inhibit the increase of the content to different degrees by measuring the blood lactic acid concentration, the serum urea nitrogen and the liver glycogen content in the liver of the mice after weight bearing exercise, so that the effect of the group of the invention is the most obvious; from the aspect of liver glycogen content, the liver glycogen content of the fresh ginseng cream can be well maintained, and is closer to a blank control group (P <0.001), so that the fresh ginseng cream has an obvious anti-fatigue effect.
Example 7: protection effect of fresh ginseng paste on Cisplatin (CDDP) induced kidney injury
Through the experiment, the fresh ginseng cream is fully proved to have good relieving effect on the fatigue phenomenon of sub-healthy people, is obviously superior to the ginseng cream taking sun-dried ginseng and red ginseng as raw materials, and is further proved to have the function of enhancing the immunity of the organism, and has obvious protection effect on APAP induced acute liver injury and CDDP induced kidney injury.
Male ICR mice after 1 week of adaptive feeding were randomly divided into 4 groups, i.e., blank control group, model group, fresh ginseng paste (FGP, example 1) low dose group (400 mg. kg)-1) High dose group (800 mg. kg)-1). The administration group adopts intragastric administration, and is continuously administered for 10 days, and the blank control group and the model group are administered with equal volumeThe normal saline solution (2) was administered for 1 hour on day 7, and then, 20 mg/kg of Cisplatin (CDDP) was intraperitoneally injected once to each of the groups except the blank group-1The FGP low and high dose groups were dissected 3 days after continued dosing, and all mice were deprived of food and water continuously the night before molding and dissecting. Killing a mouse by dislocation of cervical vertebrae, taking blood from an eyeball venous plexus, collecting the blood, separating by using a refrigerated centrifuge (3500r/min, 4 ℃, 10min, 2 times) to obtain serum, storing at-20 ℃, and measuring the levels of Blood Urea Nitrogen (BUN) and Creatinine (CRE) in the serum by using a urease method and a sarcosine oxidase method kit respectively; and rapidly dissecting viscera after sacrifice comprises: liver, spleen and kidney, and index was calculated. Wherein the left kidney is preserved at-80 deg.C for biochemical index detection; the right kidney was fixed in 10% formaldehyde for histopathological analysis.
As can be seen from Table 4, the weight average of the animals in each group was increased 10 days after administration, but there was no significant difference in the body weight (P) between the FGP-administered group and the blank control group (P)>0.05), indicating that low and high dose of FGP had no effect on mouse body weight. The research shows that: disposable intraperitoneal injection of 20 mg/kg-1After CDDP, body weight change was not significant in mice in the CDDP group compared to the blank group, while kidney index was significantly increased (P)<0.05), and FGP administration group (400 mg. kg)-1And 800mg kg-1) Significantly lower than the CDDP group (P)<0.05). In addition, there was no significant change in liver index between groups (as in table 4).
TABLE 4 Effect of fresh Ginseng radix extract on mouse body quality and immune organ index (
n＝8)
The "#" model group compared to the blank control group, and the "#" dosed group compared to the model group, differed significantly (P < 0.05).
As shown in Table 5, mice were injected intraperitoneally with CDDP (20mg kg)-1) Later, BUN and CRE levels in mouse serum were significantly elevated in CDDP group compared to normal control group (P)<0.01), indicating that the cisplatin kidney injury model is successful; compared to the model group, two dose groups of FGP (400 and 800 mg-kg)-1Example 1) was able to significantly reduce BUN and CRE levels in serum and was significant (P)<0.01). Indicating that the FGP low-high dose group can inhibit the increase of BUN and CRE levels of CDDP kidney-damaged mice to different degrees.
TABLE 5 influence of fresh Ginseng radix extract on the BUN and CRE content in mouse serum (
n＝8)
Note: compared to the blank control group: p<0.05，**P<0.01; compared to the CDDP group:#P<0.05，##P<0.01；
as shown in Table 6, CDDP induced significant increase in kidney tissue MDA levels, GSH depletion and SOD activity (P) reduction compared to the blank group<0.01). In contrast, FGP pretreatment (400 and 800mg kg)-1) These changes can be significantly reversed after 10 days (P)<0.01) and is in dose relationship with increasing FGP dose. It shows that FGP can achieve the kidney protection effect by regulating the oxidative stress level of MDA, GSH, SOD and the like.
TABLE 6 influence of fresh Ginseng radix extract on MDA, GSH, and SOD content in mouse kidney tissue: (
n＝8)
Note: compared with blank control group：*P<0.05，**P<0.01; compared to the CDDP group:#P<0.05，##P<0.01；
as shown in the figure, in the kidney tissues of normal mice, the structures of glomeruli and the peripheral renal tubules thereof are normal and clear, the extracellular matrix is uniformly distributed, and the pathological observation of the kidney tissues is free from pathological changes; in the CDDP group, glomerular swelling, volume increase, cystic cavity blurring, renal tubular expansion, renal tubular epithelial cell partial necrosis, hyaline cast in a lumen, cell nucleus contraction or disappearance, renal interstitial edema and interstitial inflammatory cell infiltration are caused; FGP Low dose group (400mg kg)-1) Compared with CDDP group, the necrosis degree of renal tubular epithelial cells is reduced, the phenomenon of cell nucleus contraction and disappearance is reduced, and FGP high dose group (800mg kg)-1) The structure in the glomerular vesicle cavity is clear, the necrosis of renal tubular epithelial cells is obviously reduced, the hyaline cast phenomenon is reduced, the intrastromal edema and the neutrophil infiltration are reduced, and the cell morphology is basically recovered to be normal. FIG. 2 shows kidney tissue H&E, observing a pathological section image.
The combination of the above experimental data shows that the preparation method of the fresh ginseng cream can retain ginsenoside to the maximum extent, increase the generation of AFG and other small molecular substances, has good anti-fatigue effect, is obviously superior to sun-dried ginseng and red ginseng, and further shows that the fresh ginseng cream can protect kidney injury by regulating in vivo oxidation stress level and other modes through pharmacological experiments of cisplatin-induced kidney injury, thereby fully showing that the fresh ginseng cream has the effect of enhancing the organism immunity. The invention can keep the unique fragrance of the ginseng, is compatible with the Chinese date, can form the fresh ginseng cream with strong fragrance and excellent taste, is suitable for sub-health people and middle-aged and old people, has obvious relieving effect on dysfunction caused by aging, provides substance reference for the application and development of the ginseng, further expands the application approach of medicinal and edible medicinal materials, and provides theoretical basis for the deep development of the ginseng and related products.
Claims (1)
1. An application of fresh ginseng cream in preparing a medicine for treating kidney injury caused by cisplatin is characterized in that the preparation method of the fresh ginseng cream comprises the following steps: selecting 20 parts by mass of fresh ginseng and 60 parts by mass of Chinese date, cleaning the ginseng, separating ginseng rootlets from main roots, simultaneously crushing the Chinese date into 200-mesh superfine powder, adding purified water into the ginseng rootlets according to the mass ratio of 1:30, boiling with strong fire, decocting with slow fire for 30min, repeating twice, concentrating ginseng rootlets water to 4 times of the mass of the main roots of the ginseng, cooling to room temperature, pouring the ginseng rootlets water into a tissue crusher filled with the main roots of the ginseng, crushing the main root tissues of the ginseng to the diameter of less than 1mm, crushing into uniform slurry, uniformly mixing with the superfine powder of the Chinese date, decocting for 30min at 45 ℃ under the control of the pressure of 1.1MPa, preparing into thick paste, filling, vacuumizing, and sterilizing for 60min at the constant temperature of 50 +/-2 ℃ under the high pressure to obtain the fresh ginseng paste.
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| CN112957424A (en) * | 2021-03-09 | 2021-06-15 | 陕西省万寿制药有限责任公司 | Composition for improving physical performance of human body |
| CN114982877A (en) * | 2022-04-06 | 2022-09-02 | 湖南微草生物科技有限公司 | Preparation process and application of ginseng extract |
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