CN116172172A

CN116172172A - Fig microcapsule powder capable of improving intestinal motility abnormality and preparation method thereof

Info

Publication number: CN116172172A
Application number: CN202211671254.7A
Authority: CN
Inventors: 刘志刚; 丁辰; 刘琳文; 兰莹; 何颖; 郭瑞; 原田�
Original assignee: Shenzhen Research Institute Of Northwest University Of Agriculture And Forestry Science And Technology
Current assignee: Shenzhen Research Institute Of Northwest University Of Agriculture And Forestry Science And Technology
Priority date: 2022-12-26
Filing date: 2022-12-26
Publication date: 2023-05-30

Abstract

The invention discloses fig microcapsule powder capable of improving intestinal motility abnormality and a preparation method thereof, and belongs to the technical field of foods. The fig microcapsule powder is fig fruit microcapsule powder or fig fruit residue dietary fiber microcapsule powder; the fig fruit microcapsule powder is prepared by microencapsulating fig pulp by utilizing gamma-cyclodextrin, homogenizing, emulsifying and grinding; the fig pomace dietary fiber microcapsule powder is obtained by respectively carrying out enzymolysis on fig pomace under an acidic condition by alpha-amylase and acid protease. The fig fruit microcapsule powder and the fig fruit residue dietary fiber microcapsule powder can effectively improve intestinal motility abnormality.

Description

Fig microcapsule powder capable of improving intestinal motility abnormality and preparation method thereof

Technical Field

The invention relates to the technical field of foods, in particular to fig microcapsule powder capable of improving intestinal motility abnormality and a preparation method thereof.

Background

Intestinal motility disorder is a common gastrointestinal function problem, causes of intestinal motility disorder are complex, and involves including colon, small intestine and other digestive tract motility disorder, even external digestive tract motility disorder, and intestinal motility disorder has a very serious influence on life health condition of human. Intestinal dyskinesia is clinically manifested as diarrhea, constipation, or a mixture of both, and symptoms occur from young to old, but the prevalence in the elderly is relatively high, and intestinal dyskinesia can also lead to a variety of complications. Intestinal dyskinesia also occurs in children, and although conventional treatments are effective in most children, few symptoms persist. Intestinal motility abnormalities are usually accompanied by lesions in the morphology of colon tissue, mainly associated with irregular villus alignment, reduced muscle layer thickness, crypt damage, inflammatory cell infiltration, and also result in increased permeability of the intestinal and blood brain barriers. Generally, drugs with irritation or permeability are used for treating intestinal motility disorders, such as pinaverium bromide tablets, bisacodyl drugs and the like, but the problems of strong dependence and high recurrence rate of the drugs can occur when the drugs are used, and the side effects of allergy, stomachache and the like can also occur after the patients use the drugs, so that the clinical application of the drugs for relieving intestinal motility disorders is limited. Compared with therapeutic drugs, the regulation of intestinal homeostasis by food and natural active ingredients using food sources has a positive role in the treatment of intestinal dysmotility, and is also a research hotspot in recent years. The former has demonstrated that fig polysaccharide has a promoting effect on intestinal motility and thus can effectively improve intestinal motility abnormality.

The fig is a fruit with higher nutritive value, and the fig fruit is rich in polysaccharide, polyphenol, vitamins, minerals, dietary fibers and other nutritive substances, and can adsorb substances in the gastrointestinal tract which are harmful to human bodies after being eaten, so that the fig has a purifying effect on the intestinal tract, provides a better growth environment for beneficial microorganisms and promotes proliferation. The research shows that the polyphenol has antioxidant activity in intestinal tracts, can influence the expression of inflammatory factors, antioxidant enzymes and barrier proteins, can effectively improve the oxidative stress of the intestinal tracts and the impaired barrier function of the intestinal tracts, and can maintain the steady state of the intestinal tracts. The natural polyphenol in the plants has the effects of anti-inflammation, anti-tumor, blood fat reduction, oxidation resistance and the like, can effectively prevent various chronic diseases, can reduce the risk of metabolic disturbance when being eaten by foods and drinks rich in the polyphenol, has outstanding bacteriostatic activity, and can be used as a good natural preservative.

But fig is a quaternary fruit which is quick in ripening and aging, is not storage-resistant, has a short fresh eating period and is extremely easy to rot and deteriorate. At present, less research is conducted on fig processing, and the fig is mainly directly processed into dried fruits, fruit juice, cans or fruit powder. These rough processing means result in a significant loss of nutrients in the fig, which is not fully utilized in the fig's nutritional value.

Disclosure of Invention

Aiming at the problems, the invention discloses fig microcapsule powder capable of improving intestinal motility abnormality and a preparation method thereof. The invention divides the whole fig fruit into fruit and pomace, and uses microencapsulation technique and vacuum freeze drying technique to the fruit; and preparing dietary fiber by a dry method by fruit residues. Effectively reduces the loss and damage of fig nutrients and has the effect of improving intestinal motility abnormality.

The first object of the invention is to provide the fig microcapsule powder for improving intestinal motility abnormality, wherein the fig microcapsule powder is fig fruit microcapsule powder or fig fruit dreg dietary fiber microcapsule powder;

the fig fruit microcapsule powder is prepared by microencapsulating fig pulp by utilizing gamma-cyclodextrin, homogenizing, emulsifying and grinding;

the fig pomace dietary fiber microcapsule powder is obtained by respectively carrying out enzymolysis on fig pomace under an acidic condition by alpha-amylase and acid protease.

The second object of the present invention is to provide a preparation method of the fig microcapsule powder for improving intestinal motility abnormality, which comprises the following steps:

step 1, selecting mature fresh fig fruits, adding a color fixative and distilled water, mixing and pulping, wherein the ratio of the fresh fig fruits to the distilled water is 1g to 1.5-2 mL, pulping, sieving, and separating into fig pulp and fig pomace;

step 2, preparing the fig fruit microcapsule powder

S2.1, adding gamma-cyclodextrin into the fig pulp for microencapsulation, and grinding to obtain grinding liquid;

s2.2, homogenizing and emulsifying the grinding fluid to obtain a homogenized fluid, pre-freezing the homogenized fluid, and freeze-drying to obtain fig pulp dry powder;

s2.3, adding the fig pulp dry powder and the agate beads according to the weight ratio of 1:8-12, and grinding for 2-3 times at the rotating speed of 280-320 r/min for 30-50 min each time to obtain fig fruit microcapsule powder;

step 3, preparing fig fruit residue dietary fiber microcapsule powder

S3.1, adding water into the fig pomace, and then carrying out enzymolysis by using alpha-amylase and acid protease; after enzyme deactivation, centrifuging, filtering, pre-freezing and freeze-drying to obtain fig pomace dietary fiber dry powder;

s3.2, adding the fig fruit residue dietary fiber dry powder and agate beads according to the weight ratio of 1:3-5, and grinding to obtain the fig fruit residue dietary fiber microcapsule powder.

Preferably, in the step 1, the color fixative is sodium tripolyphosphate, and the addition amount of the color fixative is 0.4-0.6% of the mass of fresh fig fruits.

Preferably, in S2.1, the addition amount of the gamma-cyclodextrin is 10-20% of the mass of the fig pulp, and the grinding times are 1-3.

Preferably, in S2.2, the caprylic acid glyceride is added for emulsification, the addition amount of the caprylic acid glyceride is 1-2% of the mass of the grinding fluid, and the homogenization times are 3-5 times.

Preferably, in S3.1, after adding water into the fig pomace, adding alpha-amylase, treating for 70-100 min at 55-70 ℃ and pH value of 5.6-6.6, adding acid protease, and treating for 50-80 min at 40-60 ℃ and pH value of 2.5-3.5;

wherein, the addition ratio of fig fruit residues to water is 1g: 15-20 ml; the addition amount of the alpha-amylase is 0.3-1.0% of the mass of the fig pomace, and the addition amount of the acid protease is 0.3-1.0% of the mass of the fig pomace.

Preferably, in S3.2, the grinding step is to grind the fig fruit residue dietary fiber microcapsule powder by a ball mill for 30-50 min and 5-8 times at the rotating speed of 280-320 r/min.

Preferably, in S2.2, pre-freezing is carried out for 12-14 hours at the temperature of minus 80 ℃ and vacuum freeze drying is carried out for 36-48 hours;

the pre-freezing and freeze-drying process of S3.1 is the same as that of S2.2.

Compared with the prior art, the invention has the following beneficial effects:

(1) The fig is innovatively utilized to improve intestinal motility abnormality, so that the nutritional ingredients in the fig are effectively utilized;

(2) The process can effectively avoid the loss of polyphenol substances in the preservation process of the figs, and effectively retain the polyphenol compounds in the figs; the dietary fiber modification can effectively retain dietary fiber in fig pomace, so that the fig pomace has the function of remarkably improving intestinal motility abnormality and colon tissue injury;

(3) The fig powder prepared by the process is moderate in particle size and uniform in distribution;

(4) The fig fruit microcapsule powder and the fig fruit residue dietary fiber microcapsule powder prepared by the invention can effectively improve the defecation condition of the mice with abnormal intestinal motility, can also effectively enhance the intestinal creep capacity of the mice with abnormal intestinal motility, increase the thickness of colon muscle layers, improve the depth of crypt and relieve the injury of colon tissues under the condition of abnormal intestinal motility. And has the characteristics of stable quality and storage resistance.

Drawings

FIG. 1 is a gallic acid standard curve of total phenols of fig fruit microcapsule powder.

Fig. 2 (a) is the defecation amount of 3 hours of mice taking fig fruit microcapsule powder and fig pomace dietary fiber microcapsule powder, and fig. 2 (b) is the water content of the feces of mice taking fig fruit microcapsule powder and fig pomace dietary fiber microcapsule powder.

FIG. 3 shows the intestinal tract propulsion rate of mice taking fig fruit microcapsule powder and fig pomace dietary fiber microcapsule powder.

FIG. 4 is a photograph of H & E staining of the colon of a mouse (black arrow part indicates muscle thickness), control: healthy control group (a); model: model control group (b); bisacoyl: a positive drug control group (c); UFPD: a group of fig fruit microcapsule powders (d); DF: a group of fig pomace dietary fiber microcapsule powder (e); scale bar: 100. Mu.M.

Fig. 5 is a colon pathology evaluation of mice, fig. 5 (a) is colon muscle thickness of mice taking fig fruit microcapsule powder and fig pomace dietary fiber microcapsule powder, and fig. 5 (b) is colon crypt depth of mice taking fig fruit microcapsule powder and fig pomace dietary fiber microcapsule powder.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used are not manufacturer specific and conventional products can be purchased by regular vendors.

Example 1

(1) Mature fresh fig fruits are selected, sodium tripolyphosphate with the mass of 0.5% of that of the fresh fig fruits is added for color protection, distilled water is added for mixing and pulping, the ratio of material to water is controlled at 1:1.5 (g: mL), and the pulp is sieved by a 80-mesh sieve after pulping, and the pulp and the residue are separated into fine fig pulp and fig pomace.

(2) And (3) adding gamma-cyclodextrin into the fine fig pulp for microencapsulation, wherein the adding amount is 17% of the weight of the fine fig pulp, and grinding the fine fig pulp for 2 times (2 min/time) by a colloid mill to obtain grinding liquid.

(3) Adding 1.5% of the weight of the grinding fluid into the mixture to serve as an emulsifier, and homogenizing the mixture for 3 times to obtain a homogenized solution.

(4) And (3) pre-freezing the homogenized solution in a refrigerator at the temperature of minus 80 ℃ for 12 hours, and carrying out vacuum freeze drying at the temperature of minus 56.4 ℃ for 36 hours, and fully drying to obtain the fig pulp dry powder.

(5) Grinding the fig pulp dry powder and agate beads according to a weight ratio of 1:10 by a ball mill at a rotating speed of 300r/min for 30min for 2 times to obtain the fig fruit microcapsule powder.

(6) Adding water into the fig pomace, and treating with 0.4% alpha-amylase at 60 ℃ and pH value of 6.0 for 80min under the condition that the feed-liquid ratio is 1:15 (g: mL). Treating with 0.4% acid protease at 50deg.C and pH of 3.0 for 60min. After enzyme deactivation at 100 ℃,4200r/min is centrifuged, filtered, pre-frozen and vacuum freeze-dried to obtain the fig residue dietary fiber dry powder.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to a weight ratio of 1:3 by a ball mill at a rotating speed of 300r/min for 40min for 6 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Example 2

Steps (4) and (6) are the same as in example 1.

(1) Mature fresh fig fruits are selected, sodium tripolyphosphate with the mass of 0.5% of that of the fresh fig fruits is added for color protection, distilled water is added for mixing and pulping, the ratio of material to water is controlled at 1:2 (g: mL), and the pulp is sieved by a 40-mesh sieve after pulping, and the pulp and the residue are separated into fine fig pulp and fig pomace.

(2) And (3) adding gamma-cyclodextrin into the fine fig pulp for microencapsulation, wherein the adding amount is 10% of the weight of the fine fig pulp, and grinding the fine fig pulp for 2 times (2 min/time) by a colloid mill to obtain grinding liquid.

(3) Adding 1% of the weight of the ground slurry into the mixture to serve as an emulsifier, and homogenizing the mixture for 3 times to obtain a homogenized solution.

(5) Grinding the fig pulp dry powder and agate beads according to the weight ratio of 1:10 by a ball mill at the rotating speed of 280r/min for 30min for 2 times to obtain the fig fruit microcapsule powder.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to the weight ratio of 1:3 by a ball mill at the rotating speed of 280r/min for 30min for 5 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Example 3

Steps (1), (4) and (6) are the same as in example 1.

(2) And (3) adding gamma-cyclodextrin into the fine fig pulp for microencapsulation, wherein the adding amount is 14% of the weight of the fine fig pulp, and grinding the fine fig pulp for 2 times (2 min/time) by a colloid mill to obtain grinding liquid.

(3) Adding the caprylin and the caprin which are 1.2 percent of the weight of the ground slurry as an emulsifying agent, and homogenizing for 4 times to obtain a homogenized solution.

(5) Grinding the fig pulp dry powder and agate beads according to the weight ratio of 1:10 by a ball mill at the rotation speed of 290r/min for 35min for 2 times to obtain the fig fruit microcapsule powder.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to the weight ratio of 1:3 by a ball mill at the rotation speed of 290r/min for 35min for 6 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Example 4

Steps (1), (4) and (6) are the same as in example 1.

(3) Adding the caprylin and the caprin which are 1.5 percent of the weight of the ground slurry as an emulsifying agent, and homogenizing for 5 times to obtain a homogenized solution.

(5) Grinding the fig pulp dry powder and agate beads according to a weight ratio of 1:10 by a ball mill at a rotating speed of 300r/min for 40min for 3 times to obtain the fig fruit microcapsule powder.

Example 5

Steps (1), (4) and (6) are the same as in example 1.

(2) And (3) adding gamma-cyclodextrin into the fine fig pulp for microencapsulation, wherein the adding amount is 18% of the weight of the fine fig pulp, and grinding the fine fig pulp for 2 times (2 min/time) by a colloid mill to obtain grinding liquid.

(3) Adding the caprylin and the caprin which are 1.8 percent of the weight of the ground slurry as an emulsifying agent, and homogenizing for 3 times to obtain a homogenized solution.

(5) Grinding the fig pulp dry powder and agate beads according to the weight ratio of 1:10 by a ball mill at the rotating speed of 310r/min for 50min for 3 times to obtain the fig fruit microcapsule powder.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to the weight ratio of 1:3 by a ball mill at the rotating speed of 310r/min for 50min for 7 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Example 6

Steps (1), (4) and (6) are the same as in example 1.

(2) And (3) adding gamma-cyclodextrin into the fine fig pulp for microencapsulation, wherein the adding amount is 20% of the weight of the fine fig pulp, and grinding the fine fig pulp for 2 times (2 min/time) by a colloid mill to obtain grinding liquid.

(3) Adding 2% of the weight of the ground slurry into the mixture to serve as an emulsifier, and homogenizing the mixture for 5 times to obtain a homogenized solution.

(5) Grinding the fig pulp dry powder and agate beads according to the weight ratio of 1:10 by a ball mill at the rotating speed of 320r/min for 50min for 3 times to obtain the fig fruit microcapsule powder.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to the weight ratio of 1:3 by a ball mill at the rotating speed of 320r/min for 50min for 8 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Example 7

(1) Mature fresh fig fruits are selected, sodium tripolyphosphate with the mass of 0.4% of that of the fresh fig fruits is added for color protection, distilled water is added for mixing and pulping, the ratio of material to water is controlled at 1:1.7 (g: mL), and the pulp is sieved by a 80-mesh sieve after pulping, and the pulp and the residue are separated into fine fig pulp and fig pomace.

(2) And (3) adding gamma-cyclodextrin into the fine fig pulp for microencapsulation, wherein the adding amount is 17% of the weight of the fine fig pulp, and grinding the fine fig pulp for 1 time (2 min/time) by a colloid mill to obtain grinding liquid.

(4) And (3) pre-freezing the homogenized solution in a refrigerator at the temperature of minus 80 ℃ for 14 hours, and carrying out vacuum freeze drying at the temperature of minus 56.4 ℃ for 48 hours, and fully drying to obtain the fig pulp dry powder.

(5) Grinding the fig pulp dry powder and agate beads according to the weight ratio of 1:8 by a ball mill at the rotating speed of 300r/min for 30min for 2 times to obtain the fig fruit microcapsule powder.

(6) Adding water into the fig pomace, and treating with 0.3% alpha-amylase at 55 ℃ and pH value of 5.6 for 70min under the condition that the feed-liquid ratio is 1:20 (g: mL). Treating with 0.3% acid protease at 40deg.C and pH of 2.5 for 50min. After enzyme deactivation at 100 ℃,4200r/min is centrifuged, filtered, pre-frozen and vacuum freeze-dried to obtain the dry powder of the fruit residue dietary fiber.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to a weight ratio of 1:4 by a ball mill at a rotating speed of 300r/min for 40min for 6 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Example 8

(1) Mature fresh fig fruits are selected, sodium tripolyphosphate with the mass of 0.6% of that of the fresh fig fruits is added for color protection, distilled water is added for mixing and pulping, the ratio of material to water is controlled at 1:2 (g: mL), and the mixture is sieved by a 80-mesh sieve after pulping and is separated into fine fig pulp and fig pomace.

(2) And (3) adding the fine fig pulp into gamma-cyclodextrin for microencapsulation, wherein the adding amount is 17% of the weight of the fine fig pulp, and grinding the fine fig pulp for 3 times (2 min/time) by a colloid mill to obtain grinding liquid.

(4) And (3) pre-freezing the homogenized solution in a refrigerator at the temperature of minus 80 ℃ for 13 hours, and carrying out vacuum freeze drying at the temperature of minus 56.4 ℃ for 40 hours, and fully drying to obtain the fig pulp dry powder.

(5) Grinding the fig pulp dry powder and agate beads according to a weight ratio of 1:12 by a ball mill at a rotating speed of 300r/min for 30min for 2 times to obtain the fig fruit microcapsule powder.

(6) Adding water into the fig fruit residue, and treating with 1.0% alpha-amylase at 70deg.C and pH of 6.6 for 100min at a feed-liquid ratio of 1:18 (g: mL). Treating with 1.0% acid protease at 60deg.C and pH of 3.5 for 80min. After enzyme deactivation at 100 ℃,4200r/min is centrifuged, filtered, pre-frozen and vacuum freeze-dried to obtain the dry powder of the fruit residue dietary fiber.

(7) Grinding the fig fruit residue dietary fiber dry powder and agate beads according to a weight ratio of 1:5 by a ball mill at a rotating speed of 300r/min for 40min for 6 times to obtain the fig fruit residue dietary fiber microcapsule powder.

Test example 1 determination of functional Components of fig fruit microcapsule powder

The tests were divided into fig raw fruit groups and fig fruit microcapsule powder groups (example 1), and the total phenol content was determined by the forskolin-phenol method. The gallic acid standard curve is drawn by taking absorbance (A) as an ordinate and gallic acid concentration (c) as an abscissa, and the result is shown in figure 1. The linear relationship is y=105.79x+0.0242, r ² = 0.9919, linearity is good. The total phenol content results are shown in Table 1.

TABLE 1 functional ingredients of fig fruit micro-capsule powder

By measuring the total phenol content of the fig original fruits and the fig fruit microcapsule powder, the total phenol content of the fig fruits subjected to supermolecule microencapsulation is close to the total phenol content of the fig original fruits, and the fig fruits have no obvious difference. The microencapsulation embedding can effectively retain polyphenol substances in the fig pulp, and the protection rate reaches 74.1 percent. Related researches show that the drying mode can cause the loss of the polyphenol active substances of the figs, and few reports on the protection mode of the polyphenol substances exist, so that the method can effectively embed the polyphenol substances in the figs.

Test example 2 measurement of fig pomace dietary fiber micro-capsule powder

The invention utilizes alpha-amylase and acid proteinase to prepare the fig fruit residue dietary fiber by an enzyme method, and obtains the fruit residue dietary fiber microcapsule powder (example 1) by vacuum freeze drying and dry modification of dietary fiber technology, wherein the fig fruit residue dietary fiber microcapsule powder is light brown, uniform in powder form and free of peculiar smell. The total dietary fiber mass of the fig fruit residue dietary fiber microcapsule powder is 52.6% of the total fruit residue by the national standard method GB 5009.88-2014.

Test example 3 Effect of fig microcapsule powder on intervention in intestinal dyskinesia mouse model

1. Materials and methods

1.1 test materials

Test animals: 8-week-old female BALB/c mice with a weight of 18-20 g are taken as study subjects, and 4 mice are fed into a unified cage, are fed in a stable environment (the temperature is 22+/-2 ℃ and the humidity is 50+/-5%), and are fed with maintenance feed, and the illumination/darkness duration is 12 hours. Animal test groups were as follows: (1) healthy Control group (Control, n=10), (2) Model Control group (Model, n=10), (3) positive drug Control group (bisacosyl, n=10), (4) fig fruit microcapsule powder (example 1) group, (UFPD, n=10), (5) fig fruit residue dietary fiber microcapsule powder (example 1) group (DF, n=10)

Reagent: compound diphenoxylate (H32022716, division of the pharmaceutical industry, hedzhou compu); bisacodyl enteric coated tablet (H13022092, hebei Kangtai pharmaceutical Co., ltd.).

1.2 establishing a model of intestinal dyskinesia

After 14d of adaptive feeding, intervention of micro-capsule powder (UFPD, 1.5 mg/g) of fig fruits, micro-capsule powder (DF, 1 mg/g) of dietary fibers of fig pomace and Bisacode (positive control, 0.1 mg/g) is carried out for 21d, and meanwhile, the healthy control group and the model control group are filled with pure water, and the gastric lavage amount is 0.1mL/10g each time. After the gastric lavage for 14d, intestinal motility abnormality models were established for mice of other groups except the healthy control group by using 5mg/kg of compound diphenoxylate for gastric lavage for 7 d. After 7d of dosing modeling, each group of mice was fasted without water withdrawal for 16h, and then the mice were sacrificed to detect each index. The body weight, the food intake and the water intake of the mice are detected every 3 days, and the follow-up analysis is carried out.

1.3 detection of faecal Condition

After modeling, fresh feces of the mice were taken daily, and the feces moisture content was measured (Faecal water content, FWC). Transferring the mice to clean beakers respectively, collecting 0.1-0.2 g of fresh feces from each mouse, immediately placing the mice into a 1.5mL dry centrifuge tube for collection, and weighing; the feces were baked to constant weight in a 105℃incubator and weighed. The calculation formula is as follows: fecal moisture content (%) = [ fresh fecal mass (g) -dry fecal mass (g) ]/fresh fecal mass (g) ×100. And 19d, performing pure water gastric lavage on the healthy control group mice, and performing 5mg/kg of compound diphenoxylate gastric lavage on the model control group mice and the intervention group mice. After 20 minutes, each mouse was transferred to a separate, clean, non-padded cage. Fecal particles were collected every 1 hour and weighed immediately, 3 times per mouse. The 3h Faecal displacement (FO) was calculated for each group of mice.

1.4 intestinal motility detection

All mice were fasted for 16h without water withdrawal prior to sacrifice. Each mouse is prepared by dissolving 10g of gum arabic powder in 80mL of pure water, boiling until the mixture becomes transparent, adding 5g of active carbon powder, stirring, boiling for 3 times, naturally cooling to room temperature, adding water, mixing to constant volume to 100mL, placing in a refrigerator at 4deg.C for standby), pouring stomach, removing neck, sacrificing after 30min, cutting the abdomen of the mouse, taking out the whole small intestine part on clear mesh paper, measuring the whole small intestine length and ink pushing length, and calculating intestinal tract pushing rate (IPR). The calculation formula is as follows: intestinal tract thrust (%) = ink thrust length/small intestine total length×100.

1.5H & E staining of colon tissue

After the mice are sacrificed, the colon tissues which are taken out and about 0.5cm are put into 4% (v/v) paraformaldehyde/PBS fixing solution for 24 hours for fixation, the mice are dehydrated by alcohol with different concentrations and then are immersed in wax for embedding, the embedded wax blocks are cut into slices with the size of 5-8 mu m, and the slices are dried in a constant-temperature oven at 45 ℃ after being fished. Placing the slice into xylene for dewaxing; the paraffin sections of the colon tissue were dewaxed and rehydrated sequentially with ethanol at a concentration gradient from 100% to 75%. Staining with hematoxylin aqueous solution; color separation in glacial acetic acid and dilute ammonia water; washing with distilled water for 1h; dehydrating in 70% and 90% alcohol for 10min. And (3) dyeing the alcohol eosin staining solution for 2-3 min. After staining, ethanol was dehydrated, and then treated with xylene for transparency, gum was fixed, and after observation by a microscope, colon tissue was quantitatively analyzed by Image J software.

1.6 statistical analysis

All experiments were repeated 3 times and the experimental data were expressed as Mean ± standard deviation (Mean ± SD). p <0.05 indicates that the difference is significant, and p <0.01 indicates that the difference is extremely significant. Significance analysis was performed using GraphPad Prism 9.0, analysis of variance was tested using One-WayANOVA, turkey. The histopathological pictures are subjected to Image processing and quantitative analysis by adopting Image J software.

2. Test results

2.1 influence of fig microcapsule powder on mouse weight

Initial body weight, final body weight, food intake, and water intake index of each group of mice were monitored, as shown in table 2.

TABLE 2 weight status of mice

The results show that the fig fruit microcapsule powder and the fig fruit residue dietary fiber microcapsule powder can not cause abnormal weight of the mice, and have no obvious adverse effect on the health state of the mice.

2.2 influence of fig microcapsule powder on bowel movement abnormal model mice defecation condition

The intestinal motility abnormal mice were assayed for 3h fecal output and fecal moisture content, and the results are shown in figure 2. The model group showed a significant decrease in both fecal output and fecal water content (p < 0.01) for 3h compared to the control group, indicating successful establishment of the intestinal dysmotility model. The fecal output of mice after intervention was significantly increased (p < 0.05) in the bisacosyl group and DF group compared to the model group, and the fecal water content was significantly increased (p < 0.01) in the bisacosyl group, UFPD group and DF group compared to the model group. The results show that the fig fruit microcapsule powder can improve the problem of dry stool of mice with abnormal intestinal motility, and the intervention of the fig fruit residue dietary fiber microcapsule powder can effectively improve the conditions of difficult defecation and dry stool of the mice with abnormal intestinal motility.

2.3 influence of fig microcapsule powder on intestinal motility of mice with abnormal intestinal motility model

Small Intestine Propulsion Rate (IPR) is an important measure of intestinal motility, and the results are shown in fig. 3. The small intestine fraction was significantly reduced in the model group compared to the control group (p < 0.01). Compared with the model group, the small intestine propulsion rate of the UFPD group is obviously increased (p < 0.05), the small intestine propulsion rate of the Bisacode group and the DF group is extremely obviously increased (p < 0.01). The results show that the small intestine propulsion rate of the mice with abnormal intestinal motility can be effectively improved by the intervention of the fig microcapsule powder.

2.4 influence of fig microcapsule powder on colon tissue morphology of mice with intestinal dysmotility model

The colon tissue was subjected to H & E staining to analyze the colon histopathological changes of the mice, and the results are shown in FIG. 4. The quantitative analysis results (fig. 5) show that the colon muscle thickness of the mice in the model group is significantly reduced (p < 0.01) and the crypt depth is significantly shortened (p < 0.01) compared with the control group. The muscle thickness after the intervention of the UFPD group and the DF group is obviously improved compared with the model group (p < 0.01). The recess depth was significantly increased (p < 0.01) after the UFPD group and DF group interventions compared to the model group. The results show that the fig microcapsule powder intervention can effectively improve colon tissue injury of the mice with abnormal intestinal motility.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. It is therefore intended that the following claims be interpreted as including the preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.

Claims

1. The fig microcapsule powder for improving intestinal motility abnormality is characterized by being prepared from fig fruit microcapsule powder or fig fruit residue dietary fiber microcapsule powder;

2. A method for preparing the fig microcapsule powder for improving intestinal motility disorder according to claim 1, which is characterized by comprising the following steps:

step 2, preparing the fig fruit microcapsule powder

step 3, preparing fig fruit residue dietary fiber microcapsule powder

3. The preparation method of the fig microcapsule powder for improving intestinal motility disorder according to claim 2, wherein in the step 1, the color fixative is sodium tripolyphosphate, and the addition amount of the color fixative is 0.4-0.6% of the mass of fresh fig fruits.

4. The preparation method of the fig microcapsule powder for improving intestinal motility disorder according to claim 2, wherein in S2.1, the addition amount of the gamma-cyclodextrin is 10% -20% of the mass of the fig pulp, and the grinding times are 1-3 times.

5. The preparation method of the fig microcapsule powder for improving intestinal motility disorder according to claim 2, wherein in S2.2, caprylin-caprin is added for emulsification, the addition amount of the caprylin-caprin is 1-2% of the mass of the grinding fluid, and the homogenization times are 3-5.

6. The method for preparing the fig microcapsule powder for improving intestinal motility disorder according to claim 2, wherein in S3.1, after adding water into fig pomace, adding alpha-amylase, treating for 70-100 min at 55-70 ℃ and pH of 5.6-6.6, adding acid protease, and treating for 50-80 min at 40-60 ℃ and pH of 2.5-3.5;

7. The preparation method of the fig microcapsule powder for improving intestinal motility disorder according to claim 2, wherein in S3.2, the grinding step is carried out by ball mill grinding at the rotation speed of 280-320 r/min for 30-50 min and 5-8 times to obtain the fig fruit residue dietary fiber microcapsule powder.

8. The method for preparing the fig microcapsule powder for improving intestinal motility disorder according to claim 2, wherein in S2.2, prefreezing is performed at-80 ℃ for 12-14 h, and vacuum freeze drying is performed for 36-48 h;

the pre-freezing and freeze-drying process of S3.1 is the same as that of S2.2.