CN112674327B - Health-care food - Google Patents
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Abstract
The invention discloses a health food with a function of reducing uric acid, which comprises the following components in parts by weight: 20-30 parts of green plum composite fermentation powder, 5-9 parts of hop extract, 6-9 parts of calendula extract, 3-5 parts of cherry extract, 3-5 parts of lycopene microcapsule powder, 1-5 parts of sea buckthorn fruit powder and 3-6 parts of olive fruit powder; the green plum composite fermentation powder is obtained by mixing and fermenting green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder. The health food provided by the invention has high safety, small dosage and definite curative effect, generates obvious synergistic action among the components, and can be used as a daily health food for people with high uric acid. The preparation method of the health food is stable, strong in operability and suitable for industrial production.
Description
Technical Field
The invention belongs to the field of health-care food, and particularly relates to health-care food with a function of reducing uric acid.
Background
At present, the hyperuricemia patients in China approach 1.7 hundred million, the incidence rate reaches 13.3 percent, and the continuous rise is the fourth highest except the three highs. The gout patients are more than 8000 ten thousand, and the growth rate is rapidly increased by 9.7% per year, so that the gout patients become the second metabolic disease next to diabetes in China, and the incidence rate is being younger. A large number of documents report that hyperuricemia has relevance to incidence rates of hypertension, hyperlipidemia, coronary heart disease, cerebral apoplexy, diabetes and the like.
At present, the drugs for clinically treating hyperuricemia are mainly divided into three main classes, namely drugs for reducing the generation of uric acid by inhibiting the activity of xanthine oxidase such as allopurinol, drugs for promoting the excretion of uric acid such as benzbromarone, and drugs for promoting the decomposition of uric acid such as labyrinase. Although the medicines have better curative effect, the toxic and side effects are quite obvious in clinic. Such as skin rash, diarrhea, abdominal pain, low fever, transient increase of transaminase or granulocytopenia which are common to allopurinol.
Clinical and experimental researches prove that under the guidance of medical theory and according to the principle of scientific formula, the formed compound health food has obvious effect on reducing uric acid and can reduce the side effect caused by medicament treatment, so that the health food prepared by selecting traditional Chinese medicines and extracts thereof with high safety and obvious effect has important significance.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a health food with the function of reducing uric acid.
The specific technical scheme is as follows:
a health food with uric acid reducing function comprises the following components in parts by weight: 20-30 parts of green plum composite fermentation powder, 5-9 parts of hop extract, 6-9 parts of calendula extract, 3-5 parts of oriental cherry extract, 3-5 parts of lycopene microcapsule powder, 1-5 parts of seabuckthorn fruit powder and 3-6 parts of olive fruit powder;
the green plum composite fermentation powder is obtained by mixing and fermenting green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder.
The above components are all dry products with moisture content not more than 10wt%.
The hop extract, calendula extract and oriental cherry extract are all water extracts.
Animal experiments prove that the formula can inhibit the activity of xanthine oxidase and reduce the level of uric acid through the synergistic effect of the components, has a protection effect on liver and kidney, can be applied to health-care food with the function of reducing uric acid, and can improve the health condition of organisms. In addition, the formula of the invention has high safety and small dosage, and can be used as a daily health food for people with high uric acid.
Further, 28 parts of green plum composite fermentation powder, 5 parts of hop extract, 7 parts of calendula extract, 3 parts of cherry extract, 3 parts of lycopene microcapsule powder, 3 parts of sea buckthorn fruit powder and 4 parts of olive fruit powder.
Furthermore, in the raw materials of the green plum composite fermentation powder, the mass ratio of green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder is 3: (0.5-1.5): (0.5-1.5): (0.5-1.5): (0.5-1.5).
Further, the green plum composite fermentation powder is obtained by mixing and fermenting lactobacillus acidophilus, lactobacillus reuteri and lactobacillus paracasei.
Further, the preparation method of the green plum composite fermentation powder comprises the following steps:
(1) Putting sterilized green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder into a fermentation tank, adding water, and mixing uniformly, wherein the mass ratio of the total dry matter raw material to the water is 1: (15-25);
(2) Adjusting the pH value of the product obtained in the step (1) to 5-8, adding lactobacillus acidophilus, lactobacillus reuteri and lactobacillus paracasei, and performing composite fermentation at 28-38 ℃ for 24-72h to obtain a fermentation product;
(3) And (3) filtering the fermentation product obtained in the step (2), taking the filtrate, and drying to obtain the green plum composite fermentation powder.
Further, in the step (2), the bacterial colony content of the lactobacillus acidophilus in the fermentation system is 9.5 multiplied by 10 5 CFU/mL, the colony content of Lactobacillus reuteri is 6.5X 10 5 CFU/mL, the content of the bacterial colony of the lactobacillus paracasei is 8.5 multiplied by 10 5 CFU/mL。
Still further, the drying in step (3) is freeze drying or spray drying. Maltodextrin and other additives can be added in the spray drying process, and the dosage in the formula is the dosage of pure substances after the core reduction of the additives.
And (2) further, sieving the green plum powder, the cranberry powder, the wild cherry powder, the elderberry powder and the grape powder in the step (1) with a 40-mesh sieve before feeding.
Still further, the water used in the preparation is purified water.
The obtained health food composition can be processed into clinically acceptable dosage forms such as powder, tablet, granule or hard capsule with daily dosage of 2.5-3.6g by combining with adjuvants.
The auxiliary materials are various pharmaceutically commonly used auxiliary materials and/or excipients, including (but not limited to) saccharides (such as lactose), starch (such as corn starch), cellulose and derivatives thereof (such as sodium carboxymethyl cellulose), gelatin, talcum powder, solid lubricants (such as magnesium stearate), calcium sulfate, vegetable oil, polyols (such as mannitol), alginic acid, emulsifiers, wetting agents, colorants, flavoring agents, stabilizers, antioxidants, preservatives and the like. The adjuvants can improve stability, activity and bioavailability of the formulation, and improve taste or smell when orally taken.
The pharmacological analysis is as follows:
qingmei is sour, mild and nontoxic, and recorded in many medical books such as Bencao gang mu, it can be used for carbuncle, jaundice, swelling, dysentery, abdominal pain, ascaris ascending, etc. Modern researches show that the green plums contain rich organic acids and mineral substances, and the content of the organic acids is generally 3.0-6.5%, which is much higher than that of common fruits. The organic acid in mume fructus is mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc. The components such as organic acid in the green plum have obvious effects on inhibiting the formation of calculus and improving the high uric acid condition, and can effectively protect the kidney.
The calendula has antibacterial and antiinflammatory effects, especially good effect on Staphylococcus and Streptococcus, and calendula extract has tranquilizing and immunostimulating effects on central nervous system.
The oriental cherry extract is rich in flavone and other components, and modern researches show that the oriental cherry extract has stronger antioxidant activity.
The sea-buckthorn is a traditional Chinese medicine for Mongolian and Tibetan nationalities, has the effects of relieving cough and eliminating phlegm, promoting digestion and resolving stagnation, and activating blood and dissipating blood stasis, and is used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, amenorrhea due to blood stasis and traumatic injury with stasis and swelling.
Olive has the effects of clearing away lung-heat, relieving sore-throat, promoting the production of body fluid and removing toxic substances. It can be used for treating sore throat, polydipsia, cough, hematemesis, bacillary dysentery, epilepsy, and tetrodotoxin and alcoholism.
The invention has the following beneficial effects:
1. the health food provided by the invention has high safety, small dosage and definite curative effect, generates synergistic effect among the components, and can be used as daily health food for people with high uric acid. The preparation method of the health food is stable, strong in operability and suitable for industrial production.
2. The green plum composite fermentation powder disclosed by the invention adopts a special composite fermentation process, so that the fermentation efficiency is improved, the operation is easy, and the quality of a product is effectively guaranteed. And after fermentation, the sour and astringent taste and the bad flavor of the green plums can be improved, active ingredients are enriched, the nutritive value is improved, and the effect of reducing uric acid is enhanced.
3. The green plum composite fermentation powder has the effects of resisting oxidation and the like, can effectively remove free radicals, and has the effects of beautifying and adjusting and the like.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are included to illustrate the invention and not to limit the scope of the invention.
In the specific implementation mode: hop extract, marigold extract, cherry extract were purchased from Shanghai Kyoto commerce and trade Co., ltd; lactobacillus acidophilus, lactobacillus reuteri and Lactobacillus paracasei were purchased from Novoxil (China) Biotech limited; the lycopene microcapsule powder is purchased from Qingdao algae blue biology, inc., and the content of lycopene is 10wt%.
Example 1
A health food with uric acid reducing function comprises the following components in parts by weight: 28 parts of green plum composite fermentation powder, 5 parts of hop extract, 7 parts of calendula extract, 3 parts of cherry extract, 3 parts of lycopene microcapsule powder, 3 parts of sea buckthorn fruit powder and 4 parts of olive fruit powder.
The preparation method comprises the following steps:
1. preparing green plum composite fermentation powder:
(1) Removing cores of fresh green plums, drying, sterilizing, pulverizing by a ball mill, sieving with a 40-mesh sieve, and putting into a fermentation tank; sterilizing cranberry powder, wild cherry powder, elderberry powder and grape powder, sieving with 40 mesh sieve, adding into fermentation tank, adding water, and mixing; the mass ratio of the total dry matter raw materials to the water is 1:20;
(2) Adjusting pH of the product obtained in step (1) to 6.5, and adding Lactobacillus acidophilus to the product to obtain a culture with colony content of 9.5 × 10 5 CFU/mL, the colony content of Lactobacillus reuteri is 6.5X 10 5 CFU/mL, the content of the bacterial colony of the lactobacillus paracasei is 8.5 multiplied by 10 5 CFU/mL, carrying out composite fermentation for 48 hours at 35 ℃ to obtain a fermentation product;
(3) And (3) filtering the fermentation product obtained in the step (2), taking the filtrate, concentrating under reduced pressure, and then freeze-drying to obtain the green plum composite fermentation powder.
2. Mixing materials:
taking 28kg of green plum composite fermentation powder obtained by the preparation method, 5kg of hop extract, 7kg of calendula extract, 3kg of cherry extract, 3kg of lycopene microcapsule powder, 3kg of sea buckthorn fruit powder and 4kg of olive fruit powder, and sieving the raw materials with a 40-mesh sieve to obtain mixed powder.
3. Preparing granules:
and (3) adding auxiliary materials meeting the requirements of the pharmaceutical preparation into the mixed powder obtained in the step (2), mixing, granulating, drying, subpackaging and preparing into clinically usable granules.
Example 2
A health food with uric acid reducing function comprises the following components in parts by weight: 26 parts of green plum composite fermentation powder, 6 parts of hop extract, 7 parts of calendula extract, 4 parts of oriental cherry extract, 3 parts of lycopene microcapsule powder, 3 parts of seabuckthorn fruit powder and 4 parts of olive fruit powder.
1. Preparing green plum composite fermentation powder: the same as in example 1.
2. Mixing materials:
26kg of green plum composite fermentation powder obtained by the preparation method, 6kg of hop extract, 7kg of calendula extract, 4kg of cherry extract, 3kg of lycopene microcapsule powder, 3kg of sea buckthorn fruit powder and 4kg of olive fruit powder, wherein the raw materials are undersize materials which are sieved by a 40-mesh sieve, so as to obtain mixed powder.
3. Preparing granules: the same as in example 1.
Example 3
A health food with uric acid reducing function comprises the following components in parts by weight: 27 parts of green plum composite fermentation powder, 5 parts of hop extract, 6 parts of calendula extract, 4 parts of cherry extract, 4 parts of lycopene microcapsule powder, 4 parts of sea buckthorn fruit powder and 3 parts of olive fruit powder.
1. Preparing green plum composite fermentation powder: the same as in example 1.
2. Mixing materials:
taking 27kg of green plum composite fermentation powder obtained by the preparation method, 5kg of hop extract, 6kg of calendula extract, 4kg of cherry extract, 4kg of lycopene microcapsule powder, 4kg of sea buckthorn fruit powder and 3kg of olive fruit powder, and sieving the raw materials with a 40-mesh sieve to obtain mixed powder.
3. Preparing granules: the same as in example 1.
Comparative example 1
A mixed powder was prepared, which was different from example 1 in that the green plum composite fermented powder was not included, and the amounts of the other ingredients were not changed.
Comparative example 2
A mixed powder was prepared, which is different from example 1 in that the green plum composite fermented powder was equally replaced with a hot reflux extract product of raw material powder of the same ratio. Namely, various powder materials are directly extracted and dried without fermentation and then are mixed with other components in the formula, and the proportion of the mixed powder is unchanged.
The hot reflux extraction method comprises the following steps: adding the green plum powder, the cranberry powder, the wild cherry powder, the elderberry powder and the grape powder which are prepared according to the same proportion as in the embodiment 1 into water which is 20 times of the total weight of the raw material powder, extracting at 80 ℃ for 2 hours in a refluxing manner, filtering to obtain filtrate, repeatedly extracting filter residues once, combining the two filtrates, concentrating and freeze-drying.
Experiment of
The beneficial effects of the present invention are further illustrated by animal experiments as follows. The samples of the pharmaceutical compositions provided in the examples and comparative examples were used as subjects to conduct the study of reducing uric acid levels in mice as a model of hyperuricemia according to the present invention.
1. Test materials and main instruments
1.1 Test animal
Kunming mouse, male, 18g-22 g in weight.
1.2 Main instruments and reagents
Animal balance, enzyme mark instrument, dissecting instrument, etc.; potassium oxonate (AR, sigma), allopurinol tablets (shanghai xin yi wangxiang pharmaceutical industry gmbh), uric acid assay kit, xanthine Oxidase (XOD) assay kit, creatinine (CRE) assay kit, urea nitrogen (BUN) assay kit (tokyo institute of biotechnology limited).
2. Test method
2.1 Sample preparation
Sample 1: the mixed powder prepared in example 1 (obtained in step 2);
sample 2: green plum composite baking powder prepared in example 1;
sample 3: the mixed powder obtained in comparative example 1;
sample 4: .
2.2 Grouping animals
70 male Kunming mice were randomly assigned to 7 groups by body weight after 5 days of ad libitum feeding with free diet and drinking water: normal group, model group, positive control group, sample 1-4 groups, 10 of each group.
2.3 Administration and molding
Except the normal group, 300mg/kg of potassium oxonate is injected into the abdominal cavity of other groups of mice, and the corresponding drugs for intragastric administration are injected into the mice of each group after 1 hour of molding. Gavage was performed with 0.5% CMC-Na in the normal group and model group, samples 1-4 were administered to each administration group at a dose of 400mg/kg $, allopurinol (10 mg/kg) was administered to the positive normal group, drugs were formulated with 0.5% CMC-Na, and were administered continuously for 2, 4, 8, and 16 days, 1 time a day, at a dose volume of 0.2ml/10g, and blood was taken from the venous plexus of the eyeball. On day 7, urine was collected for 24 hours from each group of mice, 1 hour after the administration on day 8, blood was taken from the venous plexus of the eyeball from each group of mice, then the neck was removed to kill the mice, and liver tissues of the mice were harvested on an ice bench.
2.4 Detection of uric acid, creatinine and urea nitrogen levels in serum
Centrifuging the blood sample at 3000r/min for 10min, sucking the supernatant into a 1.5mL centrifugal tube to obtain a serum sample, and measuring the content of uric acid, creatinine and urea nitrogen in the serum according to a measuring method provided by a corresponding test kit.
2.5 Detection of uric acid levels in urine
Diluting the collected urine with 10 times of distilled water, heating at 50 deg.C to dissolve precipitate, centrifuging at 2000r/min for 10min, collecting supernatant, and measuring uric acid level in urine according to the measuring method of uric acid measuring kit.
2.6 Detection of Biochemical indicators in liver tissue
Taking liver tissue, homogenizing, centrifuging at 3000r/min for 10min, taking supernatant, and determining XOD activity in the liver tissue homogenate according to the detection steps provided by the test kit.
2.7 Data analysis
Statistical analysis of the experimental data was performed using the SPSS 17.0 software, and the data are expressed as means. + -. Standard deviation (` x. + -.s). Comparisons between groups were statistically tested by anova, with p < 0.05 indicating significant differences and p < 0.01 indicating very significant differences.
3. Results and analysis
3.1 Serum uric acid changes at different times
Compared with the normal group, the mouse serum uric acid water average of each time point of the model group is increased, and the difference is very obvious (P is less than 0.01), which indicates that the mouse hyperuricemia model is successfully modeled. According to the change of uric acid values of mice in each group, the uric acid values of the samples 1 and 2 are reduced after 2d of administration, and the sample 1 has obvious effect (P is less than 0.05) after 4d of administration. After 8d of continuous administration, samples 1 and 2 showed significant uric acid lowering activity (P < 0.01). After 16d of continuous administration, the group of the sample 3 shows remarkable uric acid reducing activity (P < 0.05), and the uric acid reducing effect of each group is more remarkable along with the prolonging of the administration time. Uric acid levels began to decrease in the sample 4 group of mice after 8d of continuous administration, but there was no significant difference. In the whole experimental process, allopurinol mice have adverse reactions such as unsmooth hair color, poor mental state, and decreased physical quality, while the physiological states of the mice in each group of samples 1-4, such as hair color, appetite, physical quality, mobility and mental state, are all normal, and the results are shown in table 1.
TABLE 1 serum uric acid content Change in groups of mice: (
±s,n=10)
Note: # P < 0.01 compared to blank; * Compared with the model group, P is less than 0.05; * P < 0.01 compared to model group.
3.2 Comparison of uric acid excretion
Compared with the normal group, the serum uric acid level and the 24h uric acid excretion amount of the model group mice are obviously increased (P is less than 0.05 and P is less than 0.01). Compared with the model group, after 7 days of continuous administration, the serum uric acid level of mice in the allopurinol group is obviously reduced (P is less than 0.01), but the uric acid excretion amount does not change obviously after 24 hours. Samples 1 and 2 both significantly reduced serum uric acid levels in mice, and significantly enhanced urouricosuric effect (P < 0.01), with the results shown in Table 2.
TABLE 2 comparison of uric acid excretion amounts in mice of each group: (
±s,n=10)
Note: # P < 0.01 compared to blank; * Compared with the model group, P is less than 0.05; * P < 0.01 compared to model group.
3.3 Comparison of the content of xanthine oxidase, creatinine and Urea Nitrogen in serum
Compared with the normal group, the liver tissues XOD, CRE and BUN of the model group mice are obviously increased (P < 0.01), and the continuous high uric acid can cause kidney injury. Compared with the model group, after 7 days of continuous administration, the liver tissue XOD activity of mice in the allopurinol group is obviously reduced (P is less than 0.01). Sample 1 and sample 2 groups also showed significant inhibition of XOD activity (P < 0.01). Compared with the model group, the levels of creatinine and urea nitrogen of mice in the allopurinol group and the samples 1-4 groups are obviously reduced (P is less than 0.01), which indicates that the samples 1-4 groups have certain efficacy of protecting the kidney function, and the results are shown in Table 3.
TABLE 3 comparison of XOD, CRE, BUN content in the groups of mice: (
±s,n=10)
Note: # P < 0.01 compared to blank; * Compared with the model group, P is less than 0.05; * P < 0.01 compared to model group.
The results show that the uric acid level in the serum of the mouse of the sample 1 group is obviously reduced after 4 days of administration, the XOD level of the liver tissue is obviously reduced after 7 days of administration, the uric acid excretion amount is obviously increased, and the CRE and BUN contents in the serum are obviously reduced. Therefore, the invention is proved to have better uric acid reducing and liver and kidney protecting effects on hyperuricemia mice induced by potassium oxonate.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (4)
1. A health food is characterized by comprising the following components in parts by weight: 20-30 parts of green plum composite fermentation powder, 5-9 parts of hop extract, 6-9 parts of calendula extract, 3-5 parts of oriental cherry extract, 3-5 parts of lycopene microcapsule powder, 1-5 parts of seabuckthorn fruit powder and 3-6 parts of olive fruit powder;
the green plum composite fermentation powder is obtained by mixing and fermenting green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder;
the green plum composite fermentation powder is obtained by mixing and fermenting lactobacillus acidophilus, lactobacillus reuteri and lactobacillus paracasei;
in the raw materials of the green plum composite fermentation powder, the mass ratio of green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder is 3: (0.5-1.5): (0.5-1.5): (0.5-1.5): (0.5-1.5);
the preparation method of the green plum composite fermentation powder comprises the following steps:
(1) Putting sterilized green plum powder, cranberry powder, wild cherry powder, elderberry powder and grape powder into a fermentation tank, adding water, and mixing uniformly, wherein the mass ratio of the total dry matter raw material to the water is 1: (15-25);
(2) Adjusting the pH value of the product obtained in the step (1) to 5-8, adding lactobacillus acidophilus, lactobacillus reuteri and lactobacillus paracasei, and performing composite fermentation at 28-38 ℃ for 24-72h to obtain a fermentation product;
(3) Filtering the fermentation product obtained in the step (2), taking filtrate, and drying to obtain greengage composite fermentation powder;
in the step (2), the bacterial colony content of the lactobacillus acidophilus in the fermentation system is 9.5 multiplied by 10 5 CFU/mL, the colony content of Lactobacillus reuteri is 6.5X 10 5 CFU/mL, the content of Lactobacillus paracasei colony is 8.5X 10 5 CFU/mL。
2. The health food as claimed in claim 1, comprising in parts by weight: 28 parts of green plum composite fermentation powder, 5 parts of hop extract, 7 parts of calendula extract, 3 parts of cherry extract, 3 parts of lycopene microcapsule powder, 3 parts of sea buckthorn fruit powder and 4 parts of olive fruit powder.
3. The health food as claimed in claim 1, wherein the drying of step (3) is freeze-drying or spray-drying.
4. The health food as claimed in claim 1, wherein the green plum powder, cranberry powder, aronia japonica powder, elderberry powder and grape powder in step (1) are all sieved with a 40 mesh sieve before feeding.
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| CN104544095A (en) * | 2015-01-29 | 2015-04-29 | 上海昊淼生物科技有限公司 | Green plum-Noni-bitter gourd enzyme |
| CN104824313A (en) * | 2015-05-11 | 2015-08-12 | 杭州曜拓贸易有限公司 | Fermented green plum product with multiple health effects and production process thereof |
| WO2016120962A1 (en) * | 2015-01-26 | 2016-08-04 | サントリーホールディングス株式会社 | Method for producing hop extract |
| CN105901736A (en) * | 2016-06-06 | 2016-08-31 | 惠州同富康生物科技有限公司 | Application of composition containing green plum extract in preparation of uric acid decreasing healthcare products |
| CN106511641A (en) * | 2016-11-16 | 2017-03-22 | 新时代健康产业（集团）有限公司 | Green plum and natto composition with gout treatment effect and preparation method thereof |
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2020
- 2020-12-24 CN CN202011548001.1A patent/CN112674327B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016120962A1 (en) * | 2015-01-26 | 2016-08-04 | サントリーホールディングス株式会社 | Method for producing hop extract |
| CN104544095A (en) * | 2015-01-29 | 2015-04-29 | 上海昊淼生物科技有限公司 | Green plum-Noni-bitter gourd enzyme |
| CN104824313A (en) * | 2015-05-11 | 2015-08-12 | 杭州曜拓贸易有限公司 | Fermented green plum product with multiple health effects and production process thereof |
| CN105901736A (en) * | 2016-06-06 | 2016-08-31 | 惠州同富康生物科技有限公司 | Application of composition containing green plum extract in preparation of uric acid decreasing healthcare products |
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