CN112704230A - Agar oligosaccharide powder product and application thereof - Google Patents
Agar oligosaccharide powder product and application thereof Download PDFInfo
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- CN112704230A CN112704230A CN202110022659.7A CN202110022659A CN112704230A CN 112704230 A CN112704230 A CN 112704230A CN 202110022659 A CN202110022659 A CN 202110022659A CN 112704230 A CN112704230 A CN 112704230A
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- agar oligosaccharide
- agar
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- powder
- oligosaccharide
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- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 140
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 139
- 229920001817 Agar Polymers 0.000 title claims abstract description 124
- 239000008272 agar Substances 0.000 title claims abstract description 120
- 239000000843 powder Substances 0.000 title claims abstract description 109
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims description 22
- 238000009472 formulation Methods 0.000 claims description 21
- 241001506047 Tremella Species 0.000 claims description 10
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 8
- 240000009088 Fragaria x ananassa Species 0.000 claims description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 8
- 229940100688 oral solution Drugs 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 18
- 210000004027 cell Anatomy 0.000 abstract description 8
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract description 6
- 241000194020 Streptococcus thermophilus Species 0.000 abstract description 6
- 230000012010 growth Effects 0.000 abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 abstract description 6
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- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 72
- 238000012360 testing method Methods 0.000 description 41
- 239000000243 solution Substances 0.000 description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 17
- 229930006000 Sucrose Natural products 0.000 description 17
- 239000005720 sucrose Substances 0.000 description 17
- FIKAKWIAUPDISJ-UHFFFAOYSA-L paraquat dichloride Chemical compound [Cl-].[Cl-].C1=C[N+](C)=CC=C1C1=CC=[N+](C)C=C1 FIKAKWIAUPDISJ-UHFFFAOYSA-L 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
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- 238000000034 method Methods 0.000 description 12
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- 241000255588 Tephritidae Species 0.000 description 7
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 7
- 239000003513 alkali Substances 0.000 description 7
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- 229920000936 Agarose Polymers 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 244000019459 Cynara cardunculus Species 0.000 description 2
- 235000019106 Cynara scolymus Nutrition 0.000 description 2
- 241000255925 Diptera Species 0.000 description 2
- 241000255581 Drosophila <fruit fly, genus> Species 0.000 description 2
- 239000005955 Ferric phosphate Substances 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
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- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000016520 artichoke thistle Nutrition 0.000 description 2
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- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 229940032958 ferric phosphate Drugs 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- WBJZTOZJJYAKHQ-UHFFFAOYSA-K iron(3+) phosphate Chemical compound [Fe+3].[O-]P([O-])([O-])=O WBJZTOZJJYAKHQ-UHFFFAOYSA-K 0.000 description 2
- 229910000399 iron(III) phosphate Inorganic materials 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
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- 235000019319 peptone Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 1
- 108010082126 Alanine transaminase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940042126 oral powder Drugs 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses an agar oligosaccharide powder product and application thereof, and relates to the field of health care products, wherein the agar oligosaccharide powder product at least comprises agar oligosaccharide powder, and the fineness of the agar oligosaccharide powder is 60-100 meshes; the molecular weight is 200-1700, and the polymerization degree is 7-10. The invention has the beneficial effects that: the agar oligosaccharide can remove extracellular free radicals, effectively prevents the free radicals from degrading DNA, cell membranes and the like, and further avoids death and mutation of important cells, so that the harm to the health of organisms is prevented; in addition, the agar oligosaccharide can enter intestinal tracts to stimulate the activity and growth of probiotic groups such as lactobacillus bulgaricus, streptococcus thermophilus and the like in the intestinal tracts, so that the living space of harmful bacteria with putrefactive activity and potential pathogenicity is reduced, and the health of organisms is improved.
Description
Technical Field
The invention relates to the field of health care products, and particularly relates to an agar oligosaccharide powder product and application thereof.
Background
The oligosaccharide refers to a straight chain or branched chain low-degree polymerization saccharide substance consisting of 2-20 same or different monosaccharides, is also called oligosaccharide, and comprises two major types of common oligosaccharide and functional oligosaccharide. The common oligosaccharides are known as sucrose, maltose, lactose and the like, can be digested and absorbed by the body, and the other types of oligosaccharides are functional oligosaccharides, such as fructooligosaccharides, xylooligosaccharides, soybean oligosaccharides, chitosan oligosaccharides, agar oligosaccharides, algin oligosaccharides and the like, have various physiological activities, and have wide market space in the fields of food, agriculture, medicine and the like.
Agar oligosaccharides are used as degradation products of agar, are classified into agar oligosaccharides and new agar oligosaccharides according to different types of glycosidic bonds, and have wide application prospects; the biological activity of the agaropectin oligosaccharide is related to the chemical structure, molecular weight, polymerization degree and flexibility of glycosidic bonds of the agaropectin oligosaccharide, but related researches on the relation between the agaropectin oligosaccharides with different polymerization degrees and the biological activity of the agaropectin oligosaccharide are not published and reported at home and abroad currently. In addition, although agar oligosaccharides have been studied more extensively in recent years, they have been used less frequently.
Although a variety of oral powder health care products are disclosed and reported in the prior art, health care products of agar oligosaccharide powder products are not yet related, so that an agar oligosaccharide powder product and application thereof are disclosed.
Disclosure of Invention
The invention aims to provide an agar oligosaccharide powder product and application thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention discloses an agar oligosaccharide powder product, which at least comprises agar oligosaccharide powder, wherein the fineness of the agar oligosaccharide is 60-100 meshes; the molecular weight is 200-1700, the polymerization degree is 7-10, more preferably, the molecular weight is 1400-1800, and the polymerization degree is 7-10.
Preferably, the following formulation is included:
preferably, the following formulation 1 is included:
the efficacy is as follows: has good free radical scavenging activity or in vivo antioxidant activity, can activate cells, can directly scavenge active free radicals, and improve the activity of antioxidant enzyme. Especially has obvious effect on eliminating superoxide anion free radical, hydroxyl free radical and DPPH free radical which are harmful to human body, thereby playing the role of antioxidation.
Preferably, the following formulation is included:
agar oligosaccharide 0.5-10 g;
0.5-10 g of tremella oligosaccharide.
Preferably, the following formulation 2 is included:
1.6g of agar oligosaccharide;
1.3g of tremella oligosaccharide.
Preferably, the following formulation is included:
the efficacy is as follows: has liver protecting and anticancer effects. When the concentration of agar oligosaccharide (mixture of medium and high molecular agar oligosaccharides) reaches 400mg/kg, the MDA activity in liver and heart is reduced by 44% and 21%, the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activity in liver and serum reach the highest level, and the glutamic-pyruvic transaminase (ALT) activity in serum is reduced by 22.16%.
Preferably, the following formulation 3 is included:
the efficacy is as follows: the new agaro-oligosaccharide with high polymerization degree can not be decomposed in gastrointestinal tract, and can be used as a prebiotic to promote the proliferation of bifidobacterium and lactobacillus, greatly shorten the growth adaptation period of beneficial bacteria and promote the proliferation action to take effect quickly. The agar oligosaccharides are resistant to the digestion action of the upper digestive tract enzyme, and almost all the agar oligosaccharides are not influenced by the amylolytic enzyme after 24 hours of the action of the upper digestive tract enzyme. It is not digested or absorbed by the gastrointestinal tract of the host and reaches the large intestine intact.
Preferably, the following formulation is included:
agar oligosaccharide 0.5-10 g;
0.2-2 g of strawberry flavor powder.
The efficacy is as follows: 1. the effect of intestinal prebiotics is proliferated; 2. moisturizing and whitening; 3. anti-tumor and immune enhancing effects; 4. bacteriostasis; 5. anti-inflammatory effects; 6. liver protection; 7. antioxidation; 8. preservation and corrosion prevention.
The invention also provides an application of the agar oligosaccharide powder product, and particularly relates to the powder product which is blended into the water solution for oral administration, wherein the weight of the powder product accounts for 2-3% of the total weight of the oral solution.
Preferably, the weight of the powder preparation is 3% of the total weight of the oral solution.
The practical production process of the agar oligosaccharide powder product of the invention comprises the steps of decompressing and concentrating an agar oligosaccharide solution, pouring the concentrated solution into a roller at 140 ℃, drying the dried solution, grinding the dried solution by using a grinder, and finally screening the ground powder by using a 60-100 mesh screen, and more preferably screening the ground powder by using a 60-80 mesh screen. During actual brewing, the brewing effect of the powder product prepared from the agar oligosaccharide powder screened by the sieve with 60-80 meshes is obviously better than that of the powder product prepared from the agar oligosaccharide powder screened by the sieve with 60-100 meshes.
Preferably, the agar oligosaccharide of the powder product is prepared by an enzymatic hydrolysis method, and the specific process is as follows:
screening and culturing bacterial strains, namely selecting rotten asparagus to shake and culture in a culture solution, diluting the shake culture solution, coating the diluted shake culture solution on a flat plate of a screening culture medium, carrying out inverted culture on the flat plate at the temperature of 25-30 ℃ for 24-60 hours, and observing colony forms and formed pits;
secondly, selecting colonies with larger depressions and larger colony diameters, spot-planting the colonies into a fresh screening culture medium for culturing for 24-60 hours, and observing colony morphology and formed depressions;
step three, repeating the step two for screening until a purified strain is separated; putting the screened strains into a culture solution for expanding culture;
and step four, adding the strain cultured in the step three into the sterilized asparagus for fermentation, drying the fermented asparagus in the sun, extracting the gel, performing acid treatment, performing high-temperature treatment, crushing and sieving to obtain the required agar oligosaccharide.
Preferably, the components and their concentrations in the culture solution before shaking in step one are respectively: agarose 1-3g/L, peptone 3-8g/L, yeast powder 0.5-2.5g/L, ferric phosphate 0.01-0.02g/L, tap water as solvent, culture solution pH 7.2-7.6, and sterilizing at 130 deg.C of 115-.
Preferably, in the step one, the components and concentrations of the screening culture medium are respectively as follows: 10-20g/L of agarose, 3-8g/L of peptone, 0.5-2.5g/L of yeast powder, 0.01-0.02g/L of ferric phosphate, tap water as a solvent, 7.2-7.6 of culture solution pH, and sterilizing at 130 ℃ of 115-.
Preferably, in the first step, the shaking culture temperature is 25-30 ℃, and the shaking rotation speed is 150-200 rpm.
Preferably, in the step one, more than one dilution of the culture solution after shaking is coated on a plate of the screening culture medium, and each dilution is used for making more than three parallel samples.
Preferably, the asparagus sterilization in the fourth step adopts the steps of placing the asparagus in a sterilization pot and sterilizing for 8 hours at 105 ℃.
Preferably, the asparagus sterilized in the fourth step is cooled to normal temperature, and is sprayed with strains for fermentation for 1 week.
Preferably, the gel extraction process in the fourth step comprises alkali treatment, bleaching, gel boiling and filtering;
wherein the alkali treatment is to put the fermented and dried asparagus into alkali solution, the concentration of the alkali solution is 6-8%, the temperature of the alkali treatment is 70-90 ℃, and the time of the alkali treatment is 100-;
bleaching, namely putting the asparagus subjected to alkali treatment into bleaching liquid prepared by reacting sodium hypochlorite with effective chlorine concentration of 0.10% and pH value of about 9 with hydrochloric acid, bleaching for 10min, removing the bleaching liquid, soaking for 5min with 2.5% hydrochloric acid, immediately pouring out the acidification liquid, and washing to be neutral with distilled water;
the step of boiling and filtering is to put the washed asparagus into a boiling pot for boiling, and filter aid is added for filtering and extracting the gel after boiling.
Preferably, the acid treatment in the fourth step is to hydrolyze the agar solution obtained by extracting the agar by stirring with 0.5 percent sulfuric acid in a constant temperature pot at 60 ℃ for 4-5h, and adjusting the pH value to be neutral.
Preferably, the high-temperature treatment in the fourth step is to pour the agar oligosaccharide solution obtained after the acid treatment into a 130-140 ℃ roller for drying after the reduced-pressure concentration.
Preferably, the crushing and screening in the fourth step is to crush and screen the product discharged from the roller through a 80-mesh screen.
Has the advantages that:
the technical scheme of the invention has the following beneficial effects:
(1) the agar oligosaccharide can remove extracellular free radicals, effectively prevents the free radicals from degrading DNA, cell membranes and the like, and further avoids death and mutation of important cells, so that the harm to the health of organisms is prevented; in addition, the agar oligosaccharide can enter intestinal tracts to stimulate the activity and growth of probiotic groups such as lactobacillus bulgaricus, streptococcus thermophilus and the like in the intestinal tracts, so that the living space of harmful bacteria with putrefactive activity and potential pathogenicity is reduced, and the health of organisms is improved.
(2) The agar oligosaccharide in the powder product is prepared by an enzymolysis method, and the molecular weight of 200-1700 and the polymerization degree of 7-10 are controlled and screened, wherein the agar oligosaccharide has the advantages that firstly, the molecular weight of 200-1700 and the polymerization degree of 7-10 have more remarkable biological activity, wherein the molecular weight of 1400-1800 and the polymerization degree of 7-10 have the best effect; secondly, by controlling the size of the agar oligosaccharide, the agar oligosaccharide can stimulate the activity of cells and promote the cells to absorb nutrient substances, so that the health of the organism is improved; finally, the problems of a large amount of monosaccharide and some harmful substances, such as furfural and the like, released in the chemical degradation production process are avoided, and the biological activity of the agar oligosaccharide is improved.
(3) The powder product is dissolved quickly during brewing and is convenient for consumers to drink, and during actual brewing, the brewing effect of the powder product prepared from the agar oligosaccharide powder screened by the sieve with 60-80 meshes is obviously better than that of the powder product prepared from the agar oligosaccharide powder screened by the sieve with 60-100 meshes.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the embodiments of the present invention will be described in detail and completely with reference to the examples of the present invention, and it is apparent that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, provided in the examples, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The embodiment discloses an agar oligosaccharide powder product, which at least comprises agar oligosaccharide powder, wherein the fineness of the agar oligosaccharide powder is 60-100 meshes; the molecular weight is 200-1700, the degree of polymerization is 7-10, and the molecular weight is 1400-1800 and the degree of polymerization is 7-10.
As a preferred embodiment, the following formulation is included:
as a preferred embodiment, the following formulation is included:
as a preferred embodiment, the following formulation is included:
agar oligosaccharide 0.5-10 g;
0.5-10 g of tremella oligosaccharide.
As a preferred embodiment, the following formulation is included:
1.6g of agar oligosaccharide;
1.3g of tremella oligosaccharide.
As a preferred embodiment, the following formulation is included:
as a preferred embodiment, the following formulation is included:
as a preferred embodiment, the following formulation is included:
agar oligosaccharide 0.5-10 g;
0.2-2 g of strawberry flavor powder.
The invention also provides an application of the agar oligosaccharide powder product, and particularly relates to the powder product which is blended into the water solution for oral administration, wherein the weight of the powder product accounts for 2-3% of the total weight of the oral solution.
As a preferred embodiment, the weight of the powder preparation is 3% of the total weight of the oral solution.
The practical production process of the agar oligosaccharide powder product of the invention involves decompressing and concentrating an agar oligosaccharide solution, pouring the concentrated solution into a roller at 140 ℃, drying the dried solution, grinding the dried solution by using a grinder, and finally screening the ground powder by using a 60-100 mesh screen, wherein the ground powder is screened by using a 60-80 mesh screen as a more preferable embodiment. During actual brewing, the brewing effect of the powder product prepared from the agar oligosaccharide powder screened by the sieve with 60-80 meshes is obviously better than that of the powder product prepared from the agar oligosaccharide powder screened by the sieve with 60-100 meshes.
As a preferred embodiment, the agar oligosaccharides of the powder product of the invention are produced by an enzymatic hydrolysis method.
The beneficial effects of the powder product obtained by the technical scheme of the embodiment are further illustrated by several groups of examples, wherein except for special statement in the examples, the agar oligosaccharides are produced and prepared by an enzymatic hydrolysis method, and have a molecular weight of 200-1700 and a polymerization degree of 7-10.
The first embodiment is as follows:
different agar oligosaccharide powder preparations were tested for their effect on the growth of Lactobacillus bulgaricus and Streptococcus thermophilus.
The method comprises the following steps: taking 2g of agar oligosaccharide, 0.3g of resveratrol, 0.6g of grape seed extract, 0.3g of blueberry juice powder and 0.1g of mogroside, using the agar oligosaccharide powder product to prepare 100g of distilled water for dissolving, and naming the product as a test group 1;
taking 10g of agar oligosaccharide, 1.5g of resveratrol, 3g of grape seed extract, 0.3g of blueberry juice powder and 0.5g of mogroside, using the agar oligosaccharide powder product to prepare an agar oligosaccharide powder product, dissolving the agar oligosaccharide powder product with 100g of distilled water, and naming the product as a test group 2;
taking 1.6g of agar oligosaccharide and 1.3g of tremella oligosaccharide to prepare an agar oligosaccharide powder product, dissolving the agar oligosaccharide powder product with 100g of distilled water, and naming the product as a test group 3;
taking 4.6g of agar oligosaccharide and 4.4g of tremella oligosaccharide, using the agar oligosaccharide and the tremella oligosaccharide to prepare agar oligosaccharide powder products, dissolving the agar oligosaccharide powder products with 100g of distilled water, and naming the agar oligosaccharide powder products as a test group 4;
taking 2g of agar oligosaccharide, 0.3g of green tea essence, 0.2g of artichoke extract, 0.3g of olive extract, 0.1g of cauliflower extract and 0.1g of mogroside, using the agar oligosaccharide powder product prepared by the method and using 100g of distilled water for dissolving, and naming the product as a test group 5;
taking 6g of agar oligosaccharide, 2g of green tea essence, 3g of artichoke extract, 3g of olive extract, 2g of cauliflower extract and 0.5g of mogroside, using the agar oligosaccharide powder product prepared by the method and dissolving the agar oligosaccharide powder product by using 100g of distilled water, and naming the product as a test group 6;
taking 2g of agar oligosaccharide and 0.2g of strawberry powder, using the agar oligosaccharide and the strawberry powder to prepare an agar oligosaccharide powder product, dissolving the agar oligosaccharide powder product with 100g of distilled water, and naming the product as a test group 7;
taking 5g of agar oligosaccharide and 2g of strawberry powder, using the agar oligosaccharide and the strawberry powder to prepare an agar oligosaccharide powder product, dissolving the agar oligosaccharide powder product with 100g of distilled water, and naming the product as a test group 8;
2g of agar oligosaccharide with the molecular weight of 1603 and the polymerization degree of 8.898, 0.3g of resveratrol, 0.6g of grape seed extract and 0.1g of mogroside prepared by a chemical degradation method are used for preparing an agar oligosaccharide powder product, and 100g of distilled water is used for dissolving the agar oligosaccharide powder product, so that the agar oligosaccharide powder product is named as a test group 9;
2g of agar oligosaccharide with the molecular weight of 1603 and the polymerization degree of 8.898, 0.3g of resveratrol, 0.6g of grape seed extract and 0.1g of mogroside prepared by an enzymatic hydrolysis method are used for preparing agar oligosaccharide powder products, and 100g of distilled water is used for dissolving the agar oligosaccharide powder products, and the agar oligosaccharide powder products are named as a test group 10;
taking 0.2g of agar oligosaccharide, 0.3g of resveratrol, 0.6g of grape seed extract and 0.1g of mogroside, using the agar oligosaccharide powder product to prepare 100g of distilled water for dissolving, and naming the product as a test group 11;
2g of agar oligosaccharide with the molecular weight of 1603 and the polymerization degree of 8.898, 0.3g of resveratrol, 0.6g of grape seed extract and 0.1g of mogroside, which are prepared by a chemical degradation method, are used for preparing agar oligosaccharide powder products, are respectively dissolved by 100g of distilled water, and are named as a test group 12.
Step two: taking Lactobacillus bulgaricus and Streptococcus thermophilus in Mongolian 'pure-screened' yoghurt, inoculating the extracted strains to an MRS culture medium for 48 hours for culture and recovery, and inoculating MRS agar with the culture medium strains for 48 hours for culture and purification of the strains.
Step three: the test groups 1 to 12 were added to the MRS broth, respectively, and then the MRS broth without the powder preparation was inoculated as a control group, and the culture medium was cultured for 72 hours and then inoculated to three dishes of MRS agar, and the results were observed after culturing for 48 hours, as shown in table 2.
Example two:
the practical antioxidant application effects of the test groups 1 to 12 prepared in the first example were tested respectively using the resistance of drosophila to paraquat as a model.
900 female and male newly emerged wild-type OR fruit flies are taken, respectively, and the female and male flies are separately bred and tested 4 to 7 days later. Laying 6 layers of filter paper at the bottom of a flat-bottom test tube, adding 600 mu L of treatment sample into each flat-bottom tube, and arranging 14 experimental groups (see table 3), wherein each experimental group is provided with 3 male and female pairs, and each group is provided with 20 fruit flies; the death condition of the fruit flies is recorded every 12 h; the mortality of the flies was recorded for 108h and the results are shown in table 3.
Example three:
the test groups 1 to 12 were subjected to sensory evaluation of the test groups, and sensory evaluation criteria were as follows.
TABLE 1 sensory evaluation criteria
An evaluation group consisting of 48 professionals evaluates the sweetness, the acidity, the fragrance, the mouthfeel and the color according to the percentage, wherein the weight ratio of the five persons is 1: 1, and the sensory evaluation score is shown in table 2.
TABLE 2 relevant experimental data for each test group
As can be seen from Table 2, the growth of Lactobacillus bulgaricus and Streptococcus thermophilus in different test groups is better than that of test groups 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 and the control in test groups, so the powder product can promote the growth and reproduction of Lactobacillus bulgaricus and Streptococcus thermophilus; and compared with the sensory evaluation, the test group added with the grape seed extract/green tea essence/strawberry powder is obviously superior to the test group added with the tremella oligosaccharide.
TABLE 3 antioxidant test of powder products using fruit fly as model
| Processing samples | Female fruit fly mortality (%) | Mortality of Male Drosophila (%) |
| Sucrose | 0 | 1.2 |
| Sucrose + paraquat | 90.1 | 91.7 |
| Sucrose + test group 1 | 0 | 1.8 |
| Sucrose + test group 1+ Paraquat | 9.9 | 68.7 |
| Sucrose + test group 2+ paraquat | 9.6 | 65.5 |
| Sucrose + test group 3+ paraquat | 10.8 | 72.2 |
| Sucrose + test group 4+ paraquat | 10.4 | 70.8 |
| Sucrose + test group 5+ paraquat | 11.3 | 75.3 |
| Sucrose + test group 6+ paraquat | 11.1 | 73.1 |
| Sucrose + test group 7+ paraquat | 11.8 | 78.6 |
| Sucrose + test group 8+ paraquat | 11.6 | 76.9 |
| Sucrose + test group 9+ paraquat | 12.4 | 84.4 |
| Sucrose + test group 10+ paraquat | 12.0 | 81.2 |
| Sucrose + test group 11+ paraquat | 12.2 | 82.9 |
| Sucrose + test group 12+ paraquat | 12.8 | 86.3 |
Samples were processed in table 3: test group 1 of the sucrose + test group 1 group can be replaced with any one of test groups 2 to 12, and since the results are not greatly different in the actual test, only one group is listed as a control in the present embodiment.
Because paraquat can act on the redox reaction of cells, the activation of oxygen free radicals in cells is the basis of toxic action, and excessive super-oxidized anion free radicals (O2-) and hydrogen peroxide (H) are formed202) Etc. can cause the membrane lipid peroxidation of cells of a plurality of tissues and organs, thereby causing the damage of the tissues and organs of a plurality of systems. From table 3, it can be seen that the powder product can significantly reduce the death rate of fruit flies, especially female fruit flies, indicating that the powder product has the function of scavenging superoxide radicals; when the powder product is prepared, the agar oligosaccharide with the molecular weight of 200-1700 and the polymerization degree of 7-10 is used for preparing the powder product, so that the oxidation resistance of the powder product can be obviously improved; the oxidation resistance of the powder product can be further improved by matching resveratrol with agar oligosaccharide; in addition, if the agar oligosaccharide prepared by a chemical degradation method is used for preparing a powder product, the oxidation resistance of the powder product is obviously weakened.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. An agar oligosaccharide powder product is characterized by at least comprising agar oligosaccharide powder, wherein the fineness of the agar oligosaccharide powder is 60-100 meshes; the molecular weight is 200-1700, and the polymerization degree is 7-10.
2. The agar oligosaccharide powder product of claim 1, comprising the following formulation:
3. the agar oligosaccharide powder product of claim 2, comprising the following formulation:
4. the agar oligosaccharide powder product of claim 1, comprising the following formulation:
agar oligosaccharide 0.5-10 g;
0.5-10 g of tremella oligosaccharide.
5. The agar oligosaccharide powder product of claim 4, which comprises the following formulation:
1.6g of agar oligosaccharide;
1.3g of tremella oligosaccharide.
6. The agar oligosaccharide powder product of claim 1, comprising the following formulation:
7. the agar oligosaccharide powder product of claim 6, comprising the following formulation:
8. the agar oligosaccharide powder product of claim 1, comprising the following formulation:
agar oligosaccharide 0.5-10 g;
0.2-2 g of strawberry flavor powder.
9. The application of the agar oligosaccharide powder product is characterized in that the powder product is blended into an aqueous solution for oral administration, and the weight of the powder product accounts for 2-3% of the total weight of the oral solution.
10. The use of the agar oligosaccharide powder preparation according to claim 9, wherein the weight of the powder preparation is 3% of the total weight of the oral solution.
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