CN114249847B - Preparation method of tuber mustard polysaccharide and application of tuber mustard polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation - Google Patents
Preparation method of tuber mustard polysaccharide and application of tuber mustard polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation Download PDFInfo
- Publication number
- CN114249847B CN114249847B CN202111628078.4A CN202111628078A CN114249847B CN 114249847 B CN114249847 B CN 114249847B CN 202111628078 A CN202111628078 A CN 202111628078A CN 114249847 B CN114249847 B CN 114249847B
- Authority
- CN
- China
- Prior art keywords
- polysaccharide
- preserved szechuan
- szechuan pickle
- concentrated solution
- tuber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 91
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000219198 Brassica Species 0.000 title claims description 64
- 235000003351 Brassica cretica Nutrition 0.000 title claims description 64
- 235000003343 Brassica rupestris Nutrition 0.000 title claims description 64
- 235000010460 mustard Nutrition 0.000 title claims description 64
- 230000000968 intestinal effect Effects 0.000 title claims description 23
- 241000702460 Akkermansia Species 0.000 title claims description 17
- 230000035755 proliferation Effects 0.000 title claims description 12
- 230000001737 promoting effect Effects 0.000 title claims description 8
- -1 mustard polysaccharide Chemical class 0.000 title description 32
- 210000004369 blood Anatomy 0.000 title description 23
- 239000008280 blood Substances 0.000 title description 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 68
- 235000021110 pickles Nutrition 0.000 claims abstract description 60
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 239000012065 filter cake Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000967 suction filtration Methods 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000502 dialysis Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000010257 thawing Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000007781 pre-processing Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000000265 homogenisation Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 33
- 238000001914 filtration Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000003524 antilipemic agent Substances 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 150000002772 monosaccharides Chemical class 0.000 abstract description 7
- 238000004458 analytical method Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 238000003809 water extraction Methods 0.000 abstract description 2
- 241000699670 Mus sp. Species 0.000 description 44
- 239000000243 solution Substances 0.000 description 23
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 12
- 210000002966 serum Anatomy 0.000 description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- FXLJDRXREUZRIC-BAOOBMCLSA-N (3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO FXLJDRXREUZRIC-BAOOBMCLSA-N 0.000 description 9
- 229930091371 Fructose Natural products 0.000 description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 8
- 239000005715 Fructose Substances 0.000 description 8
- 208000031226 Hyperlipidaemia Diseases 0.000 description 8
- 241000699666 Mus <mouse, genus> Species 0.000 description 8
- 235000019137 high fructose diet Nutrition 0.000 description 8
- 244000005700 microbiome Species 0.000 description 8
- 150000004804 polysaccharides Polymers 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 7
- 238000003304 gavage Methods 0.000 description 7
- 206010028980 Neoplasm Diseases 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 6
- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- 108010023302 HDL Cholesterol Proteins 0.000 description 5
- 108010028554 LDL Cholesterol Proteins 0.000 description 5
- 230000000378 dietary effect Effects 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000002504 physiological saline solution Substances 0.000 description 5
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 5
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 4
- 210000001072 colon Anatomy 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 239000002207 metabolite Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 208000017170 Lipid metabolism disease Diseases 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- ZMANZCXQSJIPKH-UHFFFAOYSA-N Triethylamine Chemical compound CCN(CC)CC ZMANZCXQSJIPKH-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 102000043136 MAP kinase family Human genes 0.000 description 2
- 108091054455 MAP kinase family Proteins 0.000 description 2
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 2
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 2
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 238000010219 correlation analysis Methods 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 101150046266 foxo gene Proteins 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000037356 lipid metabolism Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 108020004999 messenger RNA Proteins 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 230000019491 signal transduction Effects 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 108020004465 16S ribosomal RNA Proteins 0.000 description 1
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 description 1
- YPQQNASPSFKXQM-UHFFFAOYSA-N CO.CC1=NN(C(C1)=O)C1=CC=CC=C1 Chemical compound CO.CC1=NN(C(C1)=O)C1=CC=CC=C1 YPQQNASPSFKXQM-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000032928 Dyslipidaemia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 231100000517 death Toxicity 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000008482 dysregulation Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000003736 gastrointestinal content Anatomy 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 231100000234 hepatic damage Toxicity 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000008818 liver damage Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000013227 male C57BL/6J mice Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002705 metabolomic analysis Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Public Health (AREA)
- Organic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Materials Engineering (AREA)
- Sustainable Development (AREA)
- Obesity (AREA)
- Biochemistry (AREA)
- Hematology (AREA)
- Diabetes (AREA)
- Epidemiology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention provides a preparation method of preserved szechuan pickle polysaccharide, which comprises the following steps: (1) preprocessing preserved szechuan pickle; (2) Adding pure water into the pretreated preserved szechuan pickle, and performing homogenization treatment; (3) Boiling the treated preserved szechuan pickle, performing suction filtration, collecting filter pulp, and extracting filter residues twice; (4) Mixing the filtrates, and concentrating under reduced pressure to obtain concentrated solution A; (5) Adding absolute ethyl alcohol into the concentrated solution A, stirring, standing, and performing suction filtration to obtain a filter cake; (6) Dissolving the filter cake with pure water, placing in a dialysis bag, repeatedly dialyzing, freezing and thawing, and performing suction filtration; (7) Concentrating the filtrate after suction filtration under reduced pressure to be viscous to obtain concentrated solution B; (8) And (4) drying the concentrated solution B in vacuum freeze drying. The invention adopts a water extraction and alcohol precipitation method to prepare the crude polysaccharide of the preserved szechuan pickle, removes protein and micromolecule impurities in the crude polysaccharide of the preserved szechuan pickle by using repeated freezing and thawing and dialysis technologies to obtain the preserved szechuan pickle polysaccharide, and clarifies monosaccharide composition of the preserved szechuan pickle polysaccharide through MPM-HPLC-UV analysis.
Description
Technical Field
The invention belongs to the technical field of preserved szechuan pickle deep processing, and particularly relates to a preparation method of preserved szechuan pickle polysaccharide and application of the preserved szechuan pickle polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation.
Background
Currently, cardiovascular disease has become a major health-threatening factor in humans, with the number of deaths from the disease being the first to rank. In recent years, with the great abundance of living materials of people, people are very easy to obtain high-calorie food. Although the human body must take sufficient calories daily to maintain basic physiological activities, excessive intake of high calorie food for a long period of time induces hyperlipidemia (hyperlipidaemia), a typical cardiovascular disease, which is likely to progress to serious diseases such as diabetes, coronary heart disease, and arteriosclerosis without preventive intervention. In general, hyperlipidemia can be characterized by abnormally elevated blood total Triglyceride (TG), blood Total Cholesterol (TC), and blood low density lipoprotein cholesterol (LDL-C) levels, as well as abnormally reduced blood high density lipoprotein cholesterol (HDL-C) concentrations. In addition, unbalanced diet-induced hyperlipidemia is often accompanied by a dysregulation of the intestinal flora. The disordered intestinal flora not only further worsens hyperlipidemia, but also causes various diseases such as liver damage, gastroenteritis, cancer and the like. Therefore, there is a need to find a safe and effective blood lipid lowering and intestinal flora regulating agent.
Studies have shown that ingestion of high proportions of vegetable food is helpful in alleviating hyperlipidemia and intestinal flora disorders. A recent study showed that both salted and fresh mustard tuber were able to inhibit high fat diet-induced hyperlipidemia and intestinal flora disturbance. However, it has not been determined which ingredients of mustard tuber exert these health benefits.
Non-digestible polysaccharides (Non-digestible polysaccharides) are a class of macromolecular saccharide compounds in plant foods, which are polymerized from various sugar molecules. Although dietary polysaccharides cannot be digested and absorbed by human bodies, the dietary polysaccharides are excellent 'grains' of intestinal microorganisms and can provide abundant carbon sources for the intestinal microorganisms. Researches show that the dietary polysaccharide has various physiological functions, including reducing blood fat, promoting the proliferation of intestinal probiotics, losing weight, reducing blood sugar, protecting liver, resisting cancer, relaxing bowel, activating immunity and the like. However, polysaccharides derived from different diets also exhibit different major physiological activities. So far, no research has shown whether the polysaccharide of the tuber mustard has the physiological activity of maintaining the metabolic stability of blood fat and the balance of intestinal flora.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation method of hot pickled mustard tuber polysaccharide and application thereof in reducing blood fat and promoting the proliferation of Akkermansia enterobacteria.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of preserved szechuan pickle polysaccharide comprises the following steps:
(1) Preprocessing preserved szechuan pickle;
(2) Adding pure water into the pretreated preserved szechuan pickle, and performing homogenization treatment;
(3) Boiling the homogenized preserved szechuan pickle at 90-100 deg.C for 5-15min, suction filtering, collecting filtrate, and extracting the residue twice;
(4) Mixing the filtrates, and concentrating under reduced pressure at 60-80 deg.C and 10-150mbar to obtain concentrated solution A;
(5) Adding absolute ethyl alcohol into the concentrated solution A, stirring, standing, and performing suction filtration to obtain a filter cake;
(6) Dissolving the filter cake with pure water, placing in dialysis bag, repeatedly dialyzing for 8-10 times, repeatedly freezing and thawing at-30- -10 deg.C for 10-20 times, and vacuum filtering;
(7) Concentrating the filtrate obtained in step (6) at 60-80 deg.C under 10-150mbar under reduced pressure to obtain concentrated solution B;
(8) And (3) drying the concentrated solution B in vacuum freeze drying to obtain the preserved szechuan pickle polysaccharide.
Further, the specific operation of the preserved szechuan pickle pretreatment in the step (1) is as follows: taking fresh mustard tuber with stem tumor, removing old bark with high lignification degree, and cutting into 1-4 × 1-4 × 1-4mm mustard tuber granules.
Further, in the step (2), a shearing type homogenizer is adopted for homogenization treatment for 5-10min at 8000-15000 rad/min.
Further, the addition amount of the absolute ethyl alcohol in the step (5) is 5-15 times of the volume of the concentrated solution A.
Further, the dialysis bag in the step (6) is a dialysis bag of 8000-12000 Da.
Further, in the step (8), the concentrated solution B is dried at normal temperature under the vacuum degree of 0.2-1.5 mbar.
The prepared tuber mustard polysaccharide is applied to promoting intestinal Akkermansia bacteria proliferation.
The prepared tuber mustard polysaccharide is applied to reducing blood fat.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention adopts a water extraction and alcohol precipitation method to prepare the crude polysaccharide of the preserved szechuan pickle, removes protein and micromolecule impurities in the crude polysaccharide of the preserved szechuan pickle by using repeated freezing and thawing and dialysis technologies to obtain the preserved szechuan pickle polysaccharide, and clarifies monosaccharide composition of the preserved szechuan pickle polysaccharide through MPM-HPLC-UV analysis.
2. The tuber mustard polysaccharide provided by the invention has the activity of remarkably improving the relative abundance of Akkermansia bacteria in intestinal tracts, and can be applied as a prebiotic.
3. The tuber mustard polysaccharide provided by the invention has the activity of obviously reducing the level of triglyceride in blood and the level of low-density lipoprotein cholesterol and increasing the level of high-density lipoprotein cholesterol in blood, and can be used as a blood fat reducing preparation.
4. The tuber mustard polysaccharide provided by the invention realizes the function of reducing blood fat by regulating and controlling the metabolism of LPE (18/0:0) and LPC (16/0:0) in a balanced manner and mediating and controlling signal paths such as PI3K-Akt, MAPK, foxO and the like, and researches show that the tuber mustard polysaccharide has the function of reducing blood fat and simultaneously promotes the proliferation of Akkermansia sp in intestinal tracts.
Drawings
FIG. 1 is a high performance liquid chromatogram of monosaccharide composition of tuber mustard polysaccharide;
FIG. 2 is a graph of inhibition of high fructose diet-induced lipid metabolism disorders by tuber mustard polysaccharide;
FIG. 3 is the metabolic fingerprint of mice fed with preserved szechuan pickle polysaccharide-regulated high fructose diet;
FIG. 4 is a graph of the correlation analysis of mouse liver transcriptome and metabolome;
FIG. 5 is a graph (genus level) of the composition of intestinal microorganisms in mice fed a polysaccharide-regulated high fructose diet of mustard tuber;
FIG. 6 is a diagram of environmental factor ReDundancy Analysis (RDA) on genus level for intestinal microorganisms.
Detailed Description
The process of the invention is described in detail below with reference to specific examples and illustrative figures.
1. Preparation of hot pickled mustard tuber polysaccharide
Example 1
A preparation method of preserved szechuan pickle polysaccharide comprises the following steps:
(1) Preprocessing preserved szechuan pickle: taking fresh mustard tuber with stem tumor, removing old skin with high lignification degree, and cutting into 2 × 2 × 2mm mustard tuber particles with a knife;
(2) Adding pure water into the pretreated preserved szechuan pickle, and adopting a shear type homogenizer to homogenize at 10000rad/min for 7min;
(3) Boiling the homogenized preserved szechuan pickle at 90 ℃ for 15min, performing suction filtration, collecting filtrate, and extracting filter residue twice;
(4) Mixing the filtrates, and concentrating under reduced pressure at 60 deg.C and 70mbar to obtain concentrated solution A;
(5) Adding 10 times volume (v/v) of absolute ethanol into the concentrated solution A, uniformly stirring, standing for 2h, and performing suction filtration to obtain a filter cake, wherein the filter cake is crude polysaccharide of the hot pickled mustard tuber;
(6) Dissolving the filter cake with pure water, placing in 10000Da dialysis bag, repeatedly dialyzing for 10 times to remove small molecular impurities in crude polysaccharide of preserved szechuan pickle, repeatedly freezing and thawing for 10 times at-20 deg.C to remove protein, and vacuum filtering;
(7) Concentrating the filtrate obtained in step (6) at 60 deg.C under 80mbar under reduced pressure to obtain concentrated solution B;
(8) And (3) placing the concentrated solution B at normal temperature, and carrying out freeze drying treatment under the vacuum degree of 0.7mbar to obtain the tuber mustard polysaccharide.
Example 2
A preparation method of preserved szechuan pickle polysaccharide comprises the following steps:
(1) Preprocessing preserved szechuan pickle: taking fresh mustard tuber with stem tumor, removing old skin with high lignification degree, and cutting into 1 × 2 × 4mm mustard tuber particles with a knife;
(2) Adding pure water into the pretreated preserved szechuan pickle, and adopting a shear type homogenizer to homogenize for 5min at 15000 rad/min;
(3) Boiling the homogenized preserved szechuan pickle at 100 ℃ for 5min, filtering, collecting filter pulp, and extracting filter residues twice;
(4) Mixing the filtrates, and concentrating under reduced pressure at 70 deg.C and 150mbar to obtain concentrated solution A;
(5) Adding 5 times volume (v/v) of absolute ethanol into the concentrated solution A, uniformly stirring, standing for 2h, and performing suction filtration to obtain a filter cake, wherein the filter cake is crude polysaccharide of the hot pickled mustard tuber;
(6) Dissolving the filter cake with pure water, placing in a dialysis bag of 8000Da, repeatedly dialyzing for 9 times to remove small molecular impurities in crude polysaccharide of mustard tuber, repeatedly freezing and thawing at-10 deg.C for 15 times to remove protein, and vacuum filtering;
(7) Concentrating the filtrate obtained in step (6) at 70 deg.C under 150mbar under reduced pressure to obtain concentrated solution B;
(8) And (3) placing the concentrated solution B at normal temperature, and carrying out freeze drying treatment under the vacuum degree of 0.2mbar to obtain the tuber mustard polysaccharide.
Example 3
A preparation method of preserved szechuan pickle polysaccharide comprises the following steps:
(1) Preprocessing preserved szechuan pickle: taking fresh mustard tuber with stem tumor, removing old skin with high lignification degree, and cutting into 4 × 2 × 1mm mustard tuber particles with a knife;
(2) Adding pure water into the pretreated preserved szechuan pickle, and adopting a shear type refiner to carry out homogenization treatment for 10min at 8000 rad/min;
(3) Boiling the homogenized preserved szechuan pickle at 95 ℃ for 10min, performing suction filtration, collecting filtrate, and extracting filter residue twice;
(4) Mixing the filtrates, and concentrating under reduced pressure at 80 deg.C and 10mbar to obtain concentrated solution A;
(5) Adding absolute ethanol with the volume (v/v) 15 times that of the concentrated solution A, uniformly stirring, standing for 2 hours, and performing suction filtration to obtain a filter cake, wherein the filter cake is crude polysaccharide of the hot pickled mustard tuber;
(6) Dissolving the filter cake with pure water, placing in a 12000Da dialysis bag, repeatedly dialyzing for 8 times to remove small molecular impurities in crude polysaccharide of mustard tuber, repeatedly freezing and thawing at-30 deg.C for 20 times to remove protein, and vacuum filtering;
(7) Concentrating the filtrate obtained in the step (6) at 80 deg.C under 10mbar under reduced pressure to obtain concentrated solution B;
(8) And (3) placing the concentrated solution B at normal temperature, and carrying out freeze drying treatment under the vacuum degree of 1.5mbar to obtain the tuber mustard polysaccharide.
2. Analysis of monosaccharide Components of the Hot pickled mustard tuber polysaccharides prepared by the invention
Hydrolyzing 10mg of tuber mustard polysaccharide with 2mol/L trifluoroacetic acid in boiling water for 6h, adding 50 mu L of 1-phenyl-3-methyl-5-pyrazolone methanol solution with the concentration of 0.5mol/L and 50 mu L of sodium hydroxide aqueous solution with the concentration of 0.3mol/L into the hydrolysis solution, and performing derivatization reaction at 70 ℃ for 1h; the reaction solution is adjusted in pH by 50 mu L of hydrochloric acid with the concentration of 0.3mol/L, and then is repeatedly extracted for 3 times by 1mL of chloroform, and the extracting solution is combined to be a sample to be detected. And (3) sampling 20 mu L of sample to be detected, and carrying out high performance liquid chromatography detection, wherein the wavelength of an ultraviolet detector is 250nm. During chromatographic elution, the mobile phase A is acetonitrile, and the mobile phase B is an aqueous solution containing 0.045% of monopotassium phosphate and 0.05% of triethylamine; the flow rate of the mobile phase is 1mL/min, and the gradient of the mobile phase B is 93-89-89% when the flow rate is 0-10-60 min. FIG. 1 is a high performance liquid chromatogram of monosaccharide composition of tuber mustard polysaccharide, with the ordinate being absorbance measured by an ultraviolet detector and the abscissa being chromatographic elution time. As can be seen from FIG. 1, the tuber mustard polysaccharide mainly comprises D-mannose, L-rhamnose, D-glucuronic acid, D-glucose, D-galactose and L-arabinose. Calculating the monosaccharide proportion of the hot pickled mustard tuber polysaccharide according to a standard curve: 1 to 2 percent of D-mannose, 0.4 to 0.9 percent of L-rhamnose, 3 to 4 percent of D-glucuronic acid, 58 to 70 percent of D-glucose, 6 to 9 percent of D-galactose and 19 to 24 percent of L-arabinose. Therefore, the preserved szechuan pickle polysaccharide prepared by the invention has a definite monosaccharide component.
3. Application of tuber mustard polysaccharide prepared by the invention in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation
3.1 Design and method of animal experiments
After an adaptive feeding period of 1 week, 32 healthy male C57BL/6J mice (22 g. + -.1 g) were randomly divided into 4 groups of 8 mice each, namely a control group, a high fructose group, a low dose tuber mustard polysaccharide group and a high dose tuber mustard polysaccharide group. Fructose is widely used in beverages and bakery products as an important sweetener in the current food industry. However, numerous studies have demonstrated that prolonged over-intake of fructose, as is often done with large carbonated beverages, can lead to hyperlipidemia and intestinal flora disturbance. Therefore, the high fructose group, low dose tuber mustard polysaccharide group and high dose tuber mustard polysaccharide group mice drunk 30% fructose water, while the control group mice drunk tap water. Mice in control and high fructose groups were gavaged daily with 0.4mL of saline. Mice in the low-dose tuber mustard polysaccharide group and the high-dose tuber mustard polysaccharide group are gavaged with 0.4mL of tuber mustard polysaccharide aqueous solution with the dose of 25 mg/kg-bw and 25 mg/kg-bw every day. During the 8 consecutive weeks of treatment period, all mice were free to ingest standard rodent chow. After the last gavage management, fasting is performed for 12h. Mice were sacrificed after anesthesia and blood and colon contents were collected.
The mouse blood was centrifuged at 3000 Xg for 15min and the upper serum was collected. Serum was assayed for total triglyceride (BC 0625, solibao), total cholesterol (BC 1985, solibao), low density lipoprotein cholesterol (A113-1-1, nanjing established) and high density lipoprotein cholesterol (A112-1-1, nanjing established) levels using a commercial kit.
The microbial DNA in the intestinal contents of mice was extracted using the genomic DNA kit (Omega Biotek). The V3-V4 region of 16s rRNA from which DNA was extracted was amplified using 341F (5 '-CCTACGGGNGGCWGCAG-3') and 805R (5 '-GACTACHVGGGTATCTAATCC-3') as primers. And purifying the amplification product and then performing gene sequencing. Sequencing results species results are expressed as Feature (equivalent to 100% similarity) after removal of low quality reads.
3.2 Results of the experiment
FIG. 2 shows the inhibition of high fructose diet induced dyslipidemia by using tuber mustard polysaccharide, wherein A is the total triglyceride content in the serum of each group of mice, B is the low density lipoprotein cholesterol content in the serum of each group of mice, C is the high density lipoprotein cholesterol content in the serum of each group of mice, and D is the total cholesterol content in the serum of each group of mice. Control mice ingested tap water; the mice of the high fructose group, the low dose group and the high dose group of the preserved szechuan pickle polysaccharide all take 30 percent fructose water (w/v), the mice of the control group and the high fructose group take physiological saline by intragastric administration, the mice of the low dose group and the high dose group of the preserved szechuan pickle polysaccharide respectively take 25 mg/kg-bw and 50 mg/kg-bw of the preserved szechuan pickle polysaccharide by intragastric administration, in the figure, when different letters (a-c) are marked among data, the result difference is obvious, and P is less than 0.05. As can be seen from fig. 2, continuous intake of 30% fructose in mice resulted in significant reduction in serum total triglycerides, serum total cholesterol and serum ldl cholesterol levels, as well as a significant increase in serum hdl cholesterol levels. However, intragastric administration of high and low doses of the polysaccharides from mustard in high fructose aqueous feed mice inhibited the disturbance of blood lipid metabolism. In particular, high dose tuber mustard polysaccharide treatment effectively reduced serum total triglycerides and low density lipoprotein levels and effectively increased serum high density lipoprotein levels in the high fructose water fed mice. These results indicate that the tuber mustard polysaccharide can inhibit lipid metabolism disorder caused by high fructose diet in a mixed mode, and has the efficacy of reducing blood fat.
FIG. 3 is a fingerprint of the metabolism of mice fed with a preserved szechuan pickle polysaccharide-regulated high fructose diet, wherein the square boxes indicate the percentage of the metabolite in four groups, and each small solid plaque indicates 25%; black filled circles indicate that the difference is very significant, P <0.01; black filled circles indicate significant difference, P <0.05; control mice ingested tap water; the mice of the high fructose group, the low dose group and the high dose group of the preserved szechuan pickle polysaccharide all take 30 percent fructose water (w/v), the mice of the control group and the high fructose group take physiological saline by intragastric gavage, and the mice of the low dose group and the high dose group of the preserved szechuan pickle polysaccharide respectively take 25 mg/kg-bw and 50 mg/kg-bw of the preserved szechuan pickle polysaccharide by intragastric gavage. From the metabolomic analysis of figure 3, it was found that: the maintenance of lipid metabolism homeostasis in high fructose water fed mice by the brassica juncea polysaccharide is closely related to its inhibition of LPE (18.
FIG. 4 is a correlation analysis of mouse liver transcriptome and metabolome, wherein the abscissa represents metabolites, the ordinate represents mRNA, the red, white, blue blocks represent the correlation of metabolites with mRNA, the abscissa color bar represents the metabolite type, and the mice were controlled to take tap water; the mice of the high fructose group, the low dose group and the high dose group of the preserved szechuan pickle polysaccharide all take 30 percent fructose water (w/v), the mice of the control group and the high fructose group take physiological saline by intragastric gavage, and the mice of the low dose group and the high dose group of the preserved szechuan pickle polysaccharide respectively take 25 mg/kg-bw and 50 mg/kg-bw of the preserved szechuan pickle polysaccharide by intragastric gavage. From the metabonomics and transcriptomics analysis of figure 4, it is shown that signal pathways such as PI3K-Akt, MAPK, foxO and the like are key signal pathways for preventing the metabolic disturbance of high fructose water-induced lipid by tuber mustard polysaccharide.
FIG. 5 shows the composition (genus level) of intestinal microorganisms in mice fed with a high fructose diet regulated by tuber mustard polysaccharide, wherein the relative abundance is shown on the ordinate, which represents the percentage of a genus in the total amount; control mice ingested tap water; the mice of the high fructose group, the low dose group and the high dose group of the preserved szechuan pickle polysaccharide all take 30 percent fructose water (w/v), the mice of the control group and the high fructose group take physiological saline by intragastric gavage, and the mice of the low dose group and the high dose group of the preserved szechuan pickle polysaccharide respectively take 25 mg/kg-bw and 50 mg/kg-bw of the preserved szechuan pickle polysaccharide by intragastric gavage. As can be seen from FIG. 5, the dominant genera in the mouse gut are Akkermansia and Murebacteriaceae _ unclassified. Among them, akkermansia has been proved as intestinal probiotics by a great deal of research, and the relative abundance in the intestinal tract is in a significant negative correlation with diseases such as obesity, diabetes, cardiovascular diseases and inflammatory enteritis. The continuous 8-week intake of high fructose solution causes the relative abundance of Akkermansia bacteria in the colon of the mouse to be obviously reduced, and although the intake of low dose of tuber mustard polysaccharide while eating a large amount of fructose does not obviously improve the relative abundance of the Akkermansia bacteria in the colon of the mouse, the intake of high dose of tuber mustard polysaccharide can effectively improve the relative abundance of the Akkermansia bacteria in the colon of the high fructose fed mouse.
FIG. 6 is a genus-level environmental factor ReDundancy Analysis (RDA) of intestinal microorganisms, wherein each point in the figure represents a mouse sample, and the farther the distance between the two samples, the lower the similarity of the colony structures of the two samples; the arrow indicates an environmental factor, the length of which indicates the degree of correlation of the corresponding dietary treatment with the corresponding microorganism, and the longer the arrow indicates the greater the influence of the corresponding dietary factor on the corresponding microorganism; the included angle between the arrow connecting lines represents the correlation between the two, the acute angle represents positive correlation, and the obtuse angle represents negative correlation; control mice ingested tap water; the high fructose group, the low dose and the high dose tuber mustard polysaccharide group mice all take 30% fructose water (w/v); the control mice and the high fructose mice take physiological saline by gastric lavage; the mice of the low-dose and high-dose preserved szechuan pickle polysaccharide groups take 25 mg/kg-bw and 50 mg/kg-bw of preserved szechuan pickle polysaccharide respectively by intragastric administration. As can be seen from FIG. 6, the tuber mustard polysaccharide promotes the proliferation of Akkermansia bacteria, so that the tuber mustard polysaccharide treated mice are close to control mice, and the fact that the tuber mustard polysaccharide promotes the proliferation of the Akkermansia bacteria to maintain the intestinal microecological balance of the mice fed with high fructose diet is demonstrated, so that the host health is protected. These results indicate that the tuber mustard polysaccharide can promote the proliferation of intestinal Akkermansia probiotics.
Finally, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. The preparation method of the preserved szechuan pickle polysaccharide is characterized by comprising the following steps of:
(1) Preprocessing preserved szechuan pickle; the specific operation is as follows: taking fresh stem mustard tuber, removing lignified old skin, and cutting into tuber mustard granules with length, width and height of 1-4X 1-4 mm;
(2) Adding pure water into the pretreated preserved szechuan pickle, and performing homogenization treatment;
(3) Boiling the homogenized preserved szechuan pickle at 90-100 deg.C for 5-15min, suction filtering, collecting filtrate, and extracting the residue twice;
(4) Mixing the filtrates, and concentrating under reduced pressure at 60-80 deg.C and 10-150mbar to obtain concentrated solution A;
(5) Adding absolute ethyl alcohol into the concentrated solution A, stirring, standing, and performing suction filtration to obtain a filter cake;
(6) Dissolving the filter cake with pure water, placing in dialysis bag with molecular weight of 8000-12000Da, repeatedly dialyzing for 8-10 times, repeatedly freezing and thawing at-30- -10 deg.C for 10-20 times, and vacuum filtering;
(7) Concentrating the filtrate obtained in step (6) at 60-80 deg.C under 10-150mbar under reduced pressure to obtain concentrated solution B;
(8) And (3) drying the concentrated solution B in vacuum freeze drying to obtain the preserved szechuan pickle polysaccharide.
2. The method for preparing preserved szechuan pickle polysaccharide according to claim 1, wherein the step (2) is carried out by homogenizing with a shear homogenizer at 8000-15000rad/min for 5-10min.
3. The process for preparing hot pickled mustard tuber polysaccharide according to claim 1, wherein the amount of the absolute ethyl alcohol added in the step (5) is 5 to 15 times the volume of the concentrated solution A.
4. The process for preparing hot pickled mustard tuber polysaccharide according to claim 1, wherein the concentrated solution B is dried at room temperature under a vacuum degree of 0.2-1.5mbar in step (8).
5. The application of the preserved szechuan pickle polysaccharide prepared by the method of 1~4 in preparing a medicine for promoting intestinal Akkermansia bacteria proliferation.
6. The application of preserved szechuan pickle polysaccharide, which is characterized in that the preserved szechuan pickle polysaccharide prepared by the method of 1~4 is applied to the preparation of hypolipidemic drugs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111628078.4A CN114249847B (en) | 2021-12-28 | 2021-12-28 | Preparation method of tuber mustard polysaccharide and application of tuber mustard polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111628078.4A CN114249847B (en) | 2021-12-28 | 2021-12-28 | Preparation method of tuber mustard polysaccharide and application of tuber mustard polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114249847A CN114249847A (en) | 2022-03-29 |
| CN114249847B true CN114249847B (en) | 2023-03-21 |
Family
ID=80798520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111628078.4A Active CN114249847B (en) | 2021-12-28 | 2021-12-28 | Preparation method of tuber mustard polysaccharide and application of tuber mustard polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114249847B (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699426A (en) * | 2005-06-11 | 2005-11-23 | 华侨大学 | Method for extraction and purification of mustard polysaccharide |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4980186A (en) * | 1989-08-14 | 1990-12-25 | Sharafabadi Soheil K | Pseudoplastic yellow mustard gum |
| JP5116129B2 (en) * | 2000-09-01 | 2013-01-09 | 日本水産株式会社 | Manufacturing method of neutral chitosan aqueous solution |
| CN101575369B (en) * | 2009-06-25 | 2012-07-04 | 合肥工业大学 | Technique for separating and preparing rapeseed protein cogenerating rapeseed polyoses from the low-temperature cold pressing rapeseed dregs film |
| CN102775521B (en) * | 2012-08-01 | 2015-03-18 | 浙江金壳生物化学有限公司 | Chitosan guanylate flavor enhancer |
| CN102775522B (en) * | 2012-08-02 | 2014-07-16 | 浙江金壳生物化学有限公司 | Chitosan inosine silicate flavoring agent |
-
2021
- 2021-12-28 CN CN202111628078.4A patent/CN114249847B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699426A (en) * | 2005-06-11 | 2005-11-23 | 华侨大学 | Method for extraction and purification of mustard polysaccharide |
Non-Patent Citations (1)
| Title |
|---|
| 苏扬 ; 张聪 ; 黄文刚 ; .榨菜的风味化学及其风味形成的探讨.(第03期),第90-92页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114249847A (en) | 2022-03-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fang et al. | Dendrobium officinale leaf polysaccharides ameliorated hyperglycemia and promoted gut bacterial associated SCFAs to alleviate type 2 diabetes in adult mice | |
| Oliveira et al. | Improvement of biochemical parameters in type 1 diabetic rats after the roots aqueous extract of yacon [Smallanthus sonchifolius (Poepp. & Endl.)] treatment | |
| Zhu et al. | Polysaccharide from Agrocybe cylindracea prevents diet-induced obesity through inhibiting inflammation mediated by gut microbiota and associated metabolites | |
| WO2017159643A1 (en) | Agent for increasing intestinal butyric acid and proliferation agent for butyric acid-producing bacteria | |
| CN114507621B (en) | Lactobacillus plantarum and application thereof in reducing uric acid, weight and inflammation | |
| Dong et al. | Characterization and anti-hyperlipidemia effects of enzymatic residue polysaccharides from Pleurotus ostreatus | |
| Jarouliya et al. | Alleviation of metabolic abnormalities induced by excessive fructose administration in Wistar rats by Spirulina maxima | |
| Roselino et al. | A potential synbiotic product improves the lipid profile of diabetic rats | |
| CN111040044B (en) | Cordyceps militaris intracellular polysaccharide, preparation method and application thereof in regulating intestinal flora | |
| Wang et al. | Water soluble dietary fiber from walnut meal as a prebiotic in preventing metabolic syndrome | |
| CN111164201B (en) | Lactobacillus paracasei GKS6 for improving metabolic syndrome, use thereof, pharmaceutical composition and edible composition | |
| Preetha et al. | Antihyperlipidemic effects of mature coconut water and its role in regulating lipid metabolism in alloxan-induced experimental diabetes | |
| Zhu et al. | Whole Agrocybe cylindracea prevented obesity linking with modification of gut microbiota and associated fecal metabolites in high‐fat diet‐fed mice | |
| CN115887485A (en) | Application of pachyman in regulating intestinal microbial structure and metabolite of obese organism | |
| Peng et al. | Insoluble dietary fiber of pear fruit pomace (Pyrus ussuriensis Maxim) consumption ameliorates alterations of the obesity-related features and gut microbiota caused by high-fat diet | |
| El-Dein et al. | Lactobacillus-fermented yogurt exerts hypoglycemic, hypocholesterolemic, and anti-inflammatory activities in STZ-induced diabetic Wistar rats | |
| CN114249847B (en) | Preparation method of tuber mustard polysaccharide and application of tuber mustard polysaccharide in reducing blood fat and promoting intestinal Akkermansia bacteria proliferation | |
| KR20220059972A (en) | Lactobacillus fermented product containing vitamin K2, and composition for preventing or treating inflammation containing same | |
| Zhou et al. | Effect of Duyun Compound Green Tea on Gut Microbiota Diversity in High‐Fat‐Diet‐Induced Mice Revealed by Illumina High‐Throughput Sequencing | |
| CN109045070A (en) | A kind of composition for preventing and treating non-alcoholic fatty liver disease | |
| CN115010823A (en) | Plantain seed polysaccharide for regulating intestinal flora and preparation method and application thereof | |
| WO2022016105A1 (en) | Oligosaccharide compositions and methods of use | |
| JP2012072115A (en) | Vasoprotective agent having salt-absorption inhibitory activity | |
| CN114292343B (en) | Preparation method of perennial cerasus extracellular polysaccharide and intracellular polysaccharide and application of perennial cerasus extracellular polysaccharide and intracellular polysaccharide in regulating intestinal microbial flora and reducing blood sugar | |
| CN115381863B (en) | Salicornia bigelovii extract and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |