CN114209054A - 一种能抑制hp1174葡萄糖-半乳糖转运蛋白活性的组方及制备方法 - Google Patents
一种能抑制hp1174葡萄糖-半乳糖转运蛋白活性的组方及制备方法 Download PDFInfo
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Abstract
本发明公开一种能抑制HP1174葡萄糖‑半乳糖转运蛋白活性的组方及其制备方法,其原料组成及质量份比为:综合水果酵素粉20‑40份,低聚果糖40‑60份,酵母β‑葡聚糖2‑6份,岩藻多糖1‑4份,银耳多糖3‑6份,灭活菌6‑12份。本发明涉组方能够抑制HP1174葡萄糖‑半乳糖转运蛋白活性,抑制细菌细胞膜的生物合成,进而防止其在较极端条件下的定植。本组方成分采用食品级原料,绿色、健康、无毒,可用于食品、保健食品等大健康领域。
Description
技术领域:
本发明涉及一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方及其制备方法属于大健康领域。
背景技术:
HP1174葡萄糖-半乳糖转运蛋白是调节细菌细胞内葡萄糖(D- 半乳糖)的摄入量的重要结构,而后者又参与细菌细胞外生物膜的合成,部分细菌特殊的生物膜结构能够帮助它们在较极端条件下定植、生存,而部分细菌特殊的生物膜的产生正是通过HP1174葡萄糖-半乳糖转运蛋白进行调控的,对HP1174葡萄糖-半乳糖转运蛋白的活性进行抑制,能够抑制细菌细胞膜的生物合成,进而阻止部分细菌在较极端条件下的定植。
发明内容:
本发明的目的在于提供一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方及其制备方法。本发明涉及的组方能够抑制HP1174 葡萄糖-半乳糖转运蛋白活性,进而阻止部分细菌在较极端条件下的定植。为了达成上述目的,本发明组方的技术方案是:原料组成及质量份比为:综合水果酵素粉20-40份,低聚果糖40-60份,酵母β-葡聚糖2-6份,岩藻多糖1-4份,银耳多糖3-6份,灭活菌6-12 份;
优选地,所述综合水果酵素粉的天然植物纤维含量≥85%,粒径≤120μm;
优选地,所述低聚果糖的蔗果三糖含量≥95%;
优选地,所述酵母β-葡聚糖的右旋糖苷含量≥95%;
优选地,所述岩藻多糖的水溶性多糖含量≥90%;
优选地,所述银耳多糖的水溶性多糖含量≥85%;
上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述综合水果酵素粉组成及质量份比为:浓缩苹果粉2-4份、浓缩菠萝粉2-4份、浓缩芒果粉2-4份、浓缩红葡萄粉2-4份、植物乳杆菌2-4份、嗜酸乳杆菌2-4份、副干酪乳杆菌2-4份、麦芽糊精6-12份;
上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述灭活菌组成及质量份比为:罗伊士乳杆菌(非活菌型)3-6 份,嗜酸乳杆菌(非活菌型)3-6份;
采用上述技术方案后,本发明涉及的一种能抑制HP1174葡萄糖 -半乳糖转运蛋白活性的组方,具有以下有益效果:选用多种食品及原料作为组成成分,能够通过抑制HP1174葡萄糖-半乳糖转运蛋白活性,抑制部分细菌细胞膜的生物合成,进而阻止部分细菌在较极端条件下的定植;
在上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方的基础之上,本发明进一步的还提出了一种能抑制HP1174葡萄糖 -半乳糖转运蛋白活性的组方的制备方法,包括如下步骤:
S1.称量:称取处方量的综合水果酵素粉,低聚果糖,酵母β- 葡聚糖,岩藻多糖,银耳多糖,灭活菌;
S2.筛分:将上述原料全部进行80~120目筛分;
S3.混合:将上述原料转移至槽型混合机中,按原料:辅料重量比为1∶1~1.5加入辅料,混合15~30min,其中辅料为抗性糊精和食用香精,抗性糊精和食用香精的重量比为50∶1。
采用上述技术方案后,本发明涉及的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,具有以下有益效果:通过添加合适的辅料,利用一定的方法制备所得的组合物可直接口服。
具体实施方式:
为了进一步解释本发明的技术方案,下面通过具体实施例来对本发明进行详细阐述;
实施例1:
本发明一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,其包括以下原料:以重量份计,综合水果酵素粉20份,低聚果糖40份,酵母β-葡聚糖4份,岩藻多糖4份,银耳多糖3份,灭活菌6份;上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述综合水果酵素粉组成及质量份比为:浓缩苹果粉2份、浓缩菠萝粉2份、浓缩芒果粉2份、浓缩红葡萄粉2份、植物乳杆菌2份、嗜酸乳杆菌2份、副干酪乳杆菌2份、麦芽糊精6份;上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述灭活菌组成及质量份比为:罗伊士乳杆菌(非活菌型)3份,嗜酸乳杆菌(非活菌型)3份;
本发明组方的制备方法,包括如下步骤:按照所述的组方获取原料;
S1.称量:称取处方量的综合水果酵素粉,低聚果糖,酵母β- 葡聚糖,岩藻多糖,银耳多糖,灭活菌;
S2.筛分:将上述原料全部进行80目筛分;
S3.混合:将上述原料转移至槽型混合机中,按原料:辅料重量比为1∶1加入辅料,混合30min;其中辅料为抗性糊精和食用香精,抗性糊精和食用香精的重量比为50∶1;
实施例2:
本发明是一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,其包括以下原料:以重量份计,综合水果酵素粉40份,低聚果糖60份,酵母β-葡聚糖6份,岩藻多糖4份,银耳多糖4份,灭活菌10份;上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述综合水果酵素粉组成及质量份比为:浓缩苹果粉4份、浓缩菠萝粉4份、浓缩芒果粉4份、浓缩红葡萄粉4份、植物乳杆菌4份、嗜酸乳杆菌4份、副干酪乳杆菌4份、麦芽糊精12份;上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述灭活菌组成及质量份比为:罗伊士乳杆菌(非活菌型)6份,嗜酸乳杆菌(非活菌型)4份;
本发明组方的制备方法,包括如下步骤:按照所述的组方获取原料;
S1.称量:称取处方量的综合水果酵素粉,低聚果糖,酵母β- 葡聚糖,岩藻多糖,银耳多糖,灭活菌;
S2.筛分:将上述原料全部进行80目筛分;
S3.混合:将上述原料转移至槽型混合机中,按原料:辅料重量比为1∶1.5加入辅料,混合30min,其中辅料为抗性糊精和食用香精,抗性糊精和食用香精的重量比为50∶1;
实施例3:
本发明一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,其包括以下原料:以重量份计,综合水果酵素粉30份,低聚果糖40-份,酵母β-葡聚糖6份,岩藻多糖4份,银耳多糖3份,灭活菌12份;上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述综合水果酵素粉组成及质量份比为:浓缩苹果粉4份、浓缩菠萝粉4份、浓缩芒果粉2份、浓缩红葡萄粉2份、植物乳杆菌4份、嗜酸乳杆菌4份、副干酪乳杆菌4份、麦芽糊精6份;上述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,所述灭活菌组成及质量份比为:罗伊士乳杆菌(非活菌型)6份,嗜酸乳杆菌(非活菌型)6份;
本发明组方的制备方法,包括如下步骤:按照所述的组方获取原料;
S1.称量:称取处方量的综合水果酵素粉,低聚果糖,酵母β- 葡聚糖,岩藻多糖,银耳多糖,灭活菌;
S2.筛分:将上述原料全部进行80目筛分;
S3.混合:将上述原料转移至槽型混合机中,按原料:辅料重量比为1∶1.5加入辅料,混合30min,其中辅料为抗性糊精和食用香精,抗性糊精和食用香精的重量比为50∶1。
Claims (5)
1.一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,其特征在于,其原料组成及质量份比为:综合水果酵素粉20-40份,低聚果糖40-60份,酵母β-葡聚糖2-6份,岩藻多糖1-4份,银耳多糖3-6份,灭活菌6-12份。
2.根据权利要求1所述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性活性的组方,其特征在于,其原料经优选产地及质量要求为:优选地,所述综合水果酵素粉的天然植物纤维含量≥85%,粒径≤120μm;所述低聚果糖的蔗果三糖含量≥95%;所述酵母β-葡聚糖的右旋糖苷含量≥95%;所述岩藻多糖的水溶性多糖含量≥90%;所述银耳多糖的水溶性多糖含量≥85%。
3.根据权利要求1所述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,其特征在于:所述综合水果酵素粉组成及质量份比为:浓缩苹果粉2-4份、浓缩菠萝粉2-4份、浓缩芒果粉2-4份、浓缩红葡萄粉2-4份、植物乳杆菌2-4份、嗜酸乳杆菌2-4份、副干酪乳杆菌2-4份、麦芽糊精6-12份。
4.根据权利要求1所述的一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方,其特征在于:所述灭活菌组成及质量份比为:罗伊士乳杆菌(非活菌型)3-6份,嗜酸乳杆菌(非活菌型)3-6份。
5.一种能抑制HP1174葡萄糖-半乳糖转运蛋白活性的组方的制备方法,其特征在于:包括以下步骤:S1.称量:称取处方量的综合水果酵素粉,低聚果糖,酵母β-葡聚糖,岩藻多糖,银耳多糖,灭活菌;S2.筛分:将上述原料全部进行80~120目筛分;S3.混合:将上述原料转移至槽型混合机中,按原料∶辅料重量比为1∶1~1.5加入辅料,混合15~30min;辅料为抗性糊精和食用香精,抗性糊精和食用香精的重量比为50∶1。
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