CN116250636A - Citrus prebiotic composition and preparation method and application thereof - Google Patents
Citrus prebiotic composition and preparation method and application thereof Download PDFInfo
- Publication number
- CN116250636A CN116250636A CN202310213404.8A CN202310213404A CN116250636A CN 116250636 A CN116250636 A CN 116250636A CN 202310213404 A CN202310213404 A CN 202310213404A CN 116250636 A CN116250636 A CN 116250636A
- Authority
- CN
- China
- Prior art keywords
- citrus
- prebiotic composition
- rgi
- hesperidin
- prebiotic
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 137
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 131
- 241000207199 Citrus Species 0.000 title claims abstract description 123
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 123
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 229920001277 pectin Polymers 0.000 claims abstract description 65
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 claims abstract description 63
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims abstract description 61
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims abstract description 60
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims abstract description 60
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims abstract description 60
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 229940025878 hesperidin Drugs 0.000 claims abstract description 60
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 60
- 150000004676 glycans Chemical class 0.000 claims abstract description 50
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 49
- 239000005017 polysaccharide Substances 0.000 claims abstract description 49
- 150000004666 short chain fatty acids Chemical class 0.000 claims abstract description 29
- 208000008589 Obesity Diseases 0.000 claims abstract description 25
- 235000020824 obesity Nutrition 0.000 claims abstract description 25
- 210000004185 liver Anatomy 0.000 claims abstract description 15
- 210000004369 blood Anatomy 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 11
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 10
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 9
- 229930182830 galactose Natural products 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 230000007935 neutral effect Effects 0.000 claims abstract description 6
- 150000008163 sugars Chemical class 0.000 claims abstract description 5
- 230000000968 intestinal effect Effects 0.000 claims description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 239000002244 precipitate Substances 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 13
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 12
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000001105 regulatory effect Effects 0.000 claims description 11
- 238000009825 accumulation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 150000002632 lipids Chemical class 0.000 claims description 10
- 235000021391 short chain fatty acids Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000019260 propionic acid Nutrition 0.000 claims description 6
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000006870 function Effects 0.000 claims description 4
- 230000003871 intestinal function Effects 0.000 claims description 4
- 230000000813 microbial effect Effects 0.000 claims description 4
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims description 3
- 241000555678 Citrus unshiu Species 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 229940005605 valeric acid Drugs 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 28
- 230000033228 biological regulation Effects 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000008021 deposition Effects 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 description 21
- 239000001814 pectin Substances 0.000 description 19
- 235000010987 pectin Nutrition 0.000 description 19
- 241000699670 Mus sp. Species 0.000 description 18
- 230000009286 beneficial effect Effects 0.000 description 11
- 230000001737 promoting effect Effects 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 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 8
- 238000000502 dialysis Methods 0.000 description 8
- AIONOLUJZLIMTK-UHFFFAOYSA-N hesperetin Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-UHFFFAOYSA-N 0.000 description 8
- 238000000338 in vitro Methods 0.000 description 8
- 230000002265 prevention Effects 0.000 description 7
- 241000186660 Lactobacillus Species 0.000 description 6
- 235000009200 high fat diet Nutrition 0.000 description 6
- 229940039696 lactobacillus Drugs 0.000 description 6
- 239000006041 probiotic Substances 0.000 description 6
- 235000018291 probiotics Nutrition 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 5
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 230000009471 action Effects 0.000 description 5
- 238000001727 in vivo Methods 0.000 description 5
- 230000035755 proliferation Effects 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 108010028554 LDL Cholesterol Proteins 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 235000021196 dietary intervention Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000000529 probiotic effect Effects 0.000 description 4
- 238000012163 sequencing technique Methods 0.000 description 4
- 239000008223 sterile water Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 3
- 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 3
- 229920001202 Inulin Polymers 0.000 description 3
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 3
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- -1 centrifuged Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 3
- 229940029339 inulin Drugs 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 238000012356 Product development Methods 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000010171 animal model Methods 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000013256 coordination polymer Substances 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 235000018823 dietary intake Nutrition 0.000 description 2
- QELUYTUMUWHWMC-UHFFFAOYSA-N edaravone Chemical compound O=C1CC(C)=NN1C1=CC=CC=C1 QELUYTUMUWHWMC-UHFFFAOYSA-N 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000010172 mouse model Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 150000004804 polysaccharides Polymers 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 238000010186 staining Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 238000011740 C57BL/6 mouse Methods 0.000 description 1
- 238000007400 DNA extraction Methods 0.000 description 1
- 208000036649 Dysbacteriosis Diseases 0.000 description 1
- 208000027244 Dysbiosis Diseases 0.000 description 1
- 241001608234 Faecalibacterium Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 238000013218 HFD mouse model Methods 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000588748 Klebsiella Species 0.000 description 1
- 241000125969 Lachnoclostridium Species 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 241000605861 Prevotella Species 0.000 description 1
- PLXBWHJQWKZRKG-UHFFFAOYSA-N Resazurin Chemical compound C1=CC(=O)C=C2OC3=CC(O)=CC=C3[N+]([O-])=C21 PLXBWHJQWKZRKG-UHFFFAOYSA-N 0.000 description 1
- OVVGHDNPYGTYIT-VHBGUFLRSA-N Robinobiose Natural products O(C[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](C)O1 OVVGHDNPYGTYIT-VHBGUFLRSA-N 0.000 description 1
- 241000605947 Roseburia Species 0.000 description 1
- 241001136694 Subdoligranulum Species 0.000 description 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001668 ameliorated effect Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 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
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940040387 citrus pectin Drugs 0.000 description 1
- 239000009194 citrus pectin Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007140 dysbiosis Effects 0.000 description 1
- 230000008482 dysregulation Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- BTIJJDXEELBZFS-QDUVMHSLSA-K hemin Chemical compound CC1=C(CCC(O)=O)C(C=C2C(CCC(O)=O)=C(C)\C(N2[Fe](Cl)N23)=C\4)=N\C1=C/C2=C(C)C(C=C)=C3\C=C/1C(C)=C(C=C)C/4=N\1 BTIJJDXEELBZFS-QDUVMHSLSA-K 0.000 description 1
- 229940025294 hemin Drugs 0.000 description 1
- AIONOLUJZLIMTK-AWEZNQCLSA-N hesperetin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-AWEZNQCLSA-N 0.000 description 1
- 229960001587 hesperetin Drugs 0.000 description 1
- 235000010209 hesperetin Nutrition 0.000 description 1
- FTODBIPDTXRIGS-UHFFFAOYSA-N homoeriodictyol Natural products C1=C(O)C(OC)=CC(C2OC3=CC(O)=CC(O)=C3C(=O)C2)=C1 FTODBIPDTXRIGS-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007412 host metabolism Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 230000004609 intestinal homeostasis Effects 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 238000000464 low-speed centrifugation Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 208000008338 non-alcoholic fatty liver disease Diseases 0.000 description 1
- 229910052755 nonmetal Inorganic materials 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008621 organismal health Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108010009004 proteose-peptone Proteins 0.000 description 1
- OVVGHDNPYGTYIT-BNXXONSGSA-N rutinose Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 OVVGHDNPYGTYIT-BNXXONSGSA-N 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention belongs to the technical field of biology, and relates to a citrus prebiotic composition, a preparation method and application thereof. The invention provides a citrus prebiotic composition comprising RGI type pectolysaccharide and hesperidin; the RGI-type pectic polysaccharide is rich in neutral sugars including arabinose and galactose. The citrus prebiotic composition disclosed by the invention is rich in raw materials, low in cost and remarkable in effect, has a multi-flora regulation effect and remarkable in regulation effect, can improve obesity, reduce blood fat, reduce liver fat deposition, promote the generation of short-chain fatty acid, and can meet the requirements of various application scenes.
Description
Technical Field
The invention belongs to the technical field of biology, and particularly relates to a citrus prebiotic composition, a preparation method and application thereof.
Background
Obesity is closely related to the intestinal flora, and there are a number of studies showing that obesity can be ameliorated by modulating the intestinal flora. Thus, dietary intake of prebiotics is an effective strategy for improving obesity, alleviating the metabolic syndrome associated with obesity.
Prebiotics refer to substrates that can be selectively utilized by host microorganisms to render them healthy. Most of the current researches on prebiotics still stay on a single action, and the effect of improving the whole structure of intestinal flora is limited and has no broad spectrum. It has also been found that single high precision prebiotics (inulin) react in dysbacteriosis to promote liver cancer. Obesity is often accompanied by dysregulation of the flora. Therefore, scientific combination proportion is carried out according to the characteristics of single prebiotics, so that the method is based on diversified and deep flora structure optimization, and can effectively promote beneficial bacteria proliferation, and promote organism health on the whole, thereby becoming the main direction of accurate nutrition research and prebiotic product development in the future.
Disclosure of Invention
The invention aims to provide a citrus prebiotic composition, and a preparation method and application thereof. The citrus prebiotic composition disclosed by the invention is rich in raw materials, low in cost and remarkable in effect, has a multi-flora regulation effect and remarkable in regulation effect, can improve obesity, reduce blood fat, reduce liver fat deposition, promote the generation of short-chain fatty acid, and can meet the requirements of various application scenes.
The invention provides a citrus prebiotic composition comprising RGI type pectolysaccharide and hesperidin; the RGI-type pectic polysaccharide is rich in neutral sugars including arabinose and galactose.
Preferably, in the citrus prebiotic composition, the mass ratio of RGI pectolysaccharide to hesperidin is 10:1-1:10.
Preferably, the RGI pectic polysaccharide and hesperidin are derived from citrus, and the citrus comprises one or more of citrus unshiu, grapefruit, and orange.
Preferably, the preparation method of the RGI pectic polysaccharide comprises the following steps:
soaking citrus in 0.4-0.6% aqueous solution of HCl for 10-15 min, taking out the acidified citrus, soaking in 0.4-0.6% aqueous solution of NaOH for 30-50 min, and filtering to obtain viscous yellow filtrate;
mixing the viscous yellow filtrate with an HCl aqueous solution with the mass percent of 0.4-0.6%, regulating the pH value of the solution to 5.0-7.0 to obtain a mixed solution, mixing the mixed solution with absolute ethyl alcohol, standing, and filtering to obtain a precipitate;
mixing the precipitate with absolute ethanol, homogenizing, and filtering to obtain loose granular precipitate;
mixing the loose granular precipitate with water, centrifuging, collecting supernatant, dialyzing, and drying to obtain RGI type pectic polysaccharide.
Preferably, the hesperidin has a purity of 95% or more.
The invention also provides a preparation method of the citrus prebiotic composition, which comprises the following steps: mixing RGI pectolysaccharide and hesperidin to obtain the final product.
The invention also provides an application of the citrus prebiotic composition according to the technical scheme or the citrus prebiotic composition prepared by the preparation method according to the technical scheme in preparing products for regulating intestinal flora and/or improving intestinal functions of human bodies.
The invention also provides an application of the citrus prebiotic composition according to the technical scheme or the citrus prebiotic composition prepared by the preparation method according to the technical scheme in preparation of a preparation for promoting microbial fermentation to produce short-chain fatty acid.
Preferably, the short chain fatty acid comprises one or more of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid.
The invention also provides an application of the citrus prebiotic composition according to the technical scheme or the citrus prebiotic composition prepared by the preparation method according to the technical scheme in the preparation of products with any one or more than two of the following functions (1) - (3):
(1) preventing and/or ameliorating obesity;
(2) reducing blood lipid;
(3) improving liver fat accumulation.
The invention provides a citrus prebiotic composition. The citrus prebiotic composition disclosed by the invention takes RGI-type pectic polysaccharide rich in neutral sugar (arabinose and galactose) and flavonoid hesperidin as effective active ingredients, and can be used for efficiently regulating intestinal flora and improving obesity. The in vitro probiotics characteristic evaluation experiment proves that the citrus prebiotic composition can promote the growth of beneficial bacteria and inhibit the proliferation of conditional pathogenic bacteria, obviously increase short chain fatty acid generated by fermentation of intestinal flora, and has the effects of regulating the intestinal flora and improving the intestinal health. Animal experiments prove that the citrus prebiotic composition is suitable for preparing products for improving obesity, reducing blood fat and improving liver fat accumulation, can effectively promote the generation of beneficial metabolites such as short chain fatty acid and the like in vivo, effectively promote the increase of the abundance of lactobacillus and bifidobacterium, and accurately exert the physiological activity of the prebiotic composition.
Specifically, the citrus prebiotic composition of the present invention has the following beneficial effects:
(1) According to the invention, citrus processing waste is used as a raw material, RGI pectolysaccharide is extracted in a green way, and the pectolysaccharide and flavone hesperidin rich in citrus are combined to prepare the novel citrus prebiotic composition. The citrus prebiotic composition provided by the invention has a remarkable effect under the combination of specific proportions, and has a synergistic effect.
(2) According to the invention, the citrus prebiotic composition is verified in vitro to be capable of increasing the abundance of beneficial bacteria in human intestinal tracts and increasing the generation of short chain fatty acids beneficial to human health, thereby playing roles in regulating intestinal flora and improving intestinal functions.
(3) The citrus prebiotic composition has remarkable benefits in an obesity prevention model, and is particularly characterized in improving obesity, reducing blood fat, efficiently improving abundance levels of lactobacillus and bifidobacterium and promoting intestinal short-chain fatty acid production.
(4) The citrus prebiotic composition has the advantages of rich raw material sources, specific structure, low cost, high-efficiency regulation of intestinal flora, remarkable physiological effect, wide application scene and the like, and provides typical demonstration for accurate nutrition research and prebiotic product development.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions of the prior art, the drawings that are needed in the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a diagram showing the monosaccharide composition of the pectic polysaccharide and citrus prebiotic composition provided in example 1 of the present invention;
FIG. 2 is a graph showing the results of weight change in the results of the obesity prevention test provided in example 2 of the present invention;
FIG. 3 is a graph showing the results of the blood lipid profile in the obesity prevention test provided in example 2 of the present invention;
FIG. 4 is a graph showing the results of H & E staining of liver slices in the results of the obesity prevention test provided in example 2 of the present invention;
FIG. 5 is a graph showing the results of the in vitro probiotic property evaluation test conducted in accordance with example 3 of the present invention;
FIG. 6 is a graph showing the results of in vitro probiotic comparisons of different pectin and hesperidin compositions provided in example 4 of the present invention;
FIG. 7 is a graph showing the difference in intestinal flora regulating function of different pectin and hesperidin compositions provided in example 5 of the present invention.
Detailed Description
The invention provides a citrus prebiotic composition comprising RGI type pectolysaccharide and hesperidin; the RGI-type pectic polysaccharide is rich in neutral sugars including arabinose and galactose. In the invention, the mass ratio of RGI pectolysaccharide to hesperidin in the citrus prebiotic composition is preferably 10:1-1:10, and more preferably, the citrus prebiotic composition consists of RGI pectolysaccharide and hesperidin in a mass ratio of 10:1; or RGI type pectic polysaccharide and hesperidin in a mass ratio of 5:1; or RGI type pectic polysaccharide and hesperidin in a mass ratio of 3:1; or RGI type pectic polysaccharide and hesperidin in a mass ratio of 1:1; or RGI type pectic polysaccharide and hesperidin in a mass ratio of 1:3; or RGI type pectic polysaccharide and hesperidin in a mass ratio of 1:5; or RGI type pectic polysaccharide and hesperidin in a mass ratio of 1:10; or RGI type pectic polysaccharide and hesperidin at a mass ratio of 4:1. In the invention, the mass ratio of RGI pectic polysaccharide to hesperidin is preferably a bioactive ratio, RGI pectic polysaccharide is calculated according to the actual weight, and hesperidin is calculated after the purity of the RGI pectic polysaccharide is converted into the actual content. The RGI pectic polysaccharide rich in arabinose and galactose can obviously regulate intestinal flora, promote the generation of short-chain fatty acid, and the flavone hesperidin can regulate intestinal bacteria, resist inflammation and resist oxidation. After the scientific compatibility and combination of the invention are adopted, the citrus prebiotic composition can play a good comprehensive role, and the effects of efficiently regulating the flora, improving obesity and the like are reflected. Through the verification of in vitro probiotics characteristic evaluation experiments and obesity prevention experiments, the citrus prebiotic composition has the probiotics characteristics in vivo and in vitro, can efficiently regulate intestinal flora, and has the effect of improving obesity. In the present invention, the RGI pectic polysaccharide and hesperidin are derived from citrus, and the citrus preferably comprises one or more of citrus unshiu, grapefruit, and orange. In the present invention, the citrus fruit preferably includes a peel, a peel with a peel, and/or a peel of citrus fruit. The pectin polysaccharide rich in arabinose and galactose can be obtained by extracting the citrus peel or the citrus peel by the method, and the RGI pectin polysaccharide rich in neutral sugar can not be obtained if only citrus pulp is used as a raw material for extraction.
In the invention, the preparation method of RGI pectic polysaccharide comprises the following steps:
soaking citrus in 0.4-0.6% aqueous solution of HCl for 10-15 min, taking out the acidified citrus, soaking in 0.4-0.6% aqueous solution of NaOH for 30-50 min, and filtering to obtain viscous yellow filtrate;
mixing the viscous yellow filtrate with an HCl aqueous solution with the mass percent of 0.4-0.6%, regulating the pH value of the solution to 5.0-7.0 to obtain a mixed solution, mixing the mixed solution with absolute ethyl alcohol, standing, and filtering to obtain a precipitate;
mixing the precipitate with absolute ethanol, homogenizing, and filtering to obtain loose granular precipitate;
mixing the loose granular precipitate with water, centrifuging, collecting supernatant, dialyzing, and drying to obtain RGI type pectic polysaccharide.
Soaking citrus in 0.4-0.6% aqueous solution of HCl for 10-15 min, taking out the citrus after acidification, soaking in 0.4-0.6% aqueous solution of NaOH for 30-50 min, and filtering to obtain viscous yellow filtrate. In the invention, the citrus fruit is more preferably soaked in an aqueous solution of HCl with the mass percent of 0.6% for 10min. After the acidified citrus fruits are fished out, the citrus fruits are preferably soaked in an aqueous solution containing 0.6 mass percent of NaOH for 40min. In the present invention, the soaking process is preferably performed with stirring. The soaking operation according to the invention is preferably carried out at room temperature, preferably at 20-25 c, more preferably 25 c. The citrus fruit according to the invention is preferably a citrus peel or a citrus fruit flap, preferably a citrus fruit flap according to the invention is provided with a coating.
After obtaining viscous yellow filtrate, the invention mixes the viscous yellow filtrate with HCl aqueous solution with mass percent of 0.4-0.6%, adjusts the pH value of the solution to 5.0-7.0, obtains mixed solution, mixes the mixed solution with absolute ethyl alcohol, stands, filters, and obtains sediment. The present invention preferably mixes the viscous yellow filtrate with an aqueous HCl solution containing 0.6% by mass and adjusts the pH of the solution to 6.0. The invention preferably uses viscous yellow filtrate and absolute ethyl alcohol according to the volume ratio of 1: (5-10), more preferably, the volume ratio is 1:5, mixing. In the present invention, the time of the standing is preferably 2 hours. In the present invention, the filtration is preferably performed using a filter bag. In the present invention, the filter bag is preferably 300 to 500 mesh filter bag, more preferably 300 mesh filter bag.
Mixing the precipitate with absolute ethanol, homogenizing, and filtering to obtain loose granular precipitate. In the present invention, the homogenization is preferably performed using a homogenizer, and the homogenization time is preferably 5 to 10 minutes, more preferably 5 minutes. After homogenization, the present invention preferably uses a filter bag for filtration. In the present invention, the filter bag is preferably 300 to 500 mesh filter bag, more preferably 300 mesh filter bag.
After loose granular precipitate is obtained, the loose granular precipitate is mixed with water, centrifuged, supernatant is taken for dialysis, and RGI type pectic polysaccharide is obtained after drying. In the present invention, the water is preferably sterile water. After the mixing according to the invention, it is preferred to stir thoroughly until the loose particulate precipitate is completely dissolved. In the present invention, the centrifugation is preferably low-speed centrifugation. In the present invention, the conditions of the centrifugation are preferably 4℃at 4000rpm for 10min. The dialysis according to the invention preferably uses a dialysis bag of 8000-12000 Da, more preferably 10000Da. Dialysis was performed in deionized water. The dialysis time according to the invention is preferably 48 hours. After dialysis, the present invention is preferably frozen. The temperature of the freezing according to the invention is preferably-80 ℃. The drying according to the present invention is preferably performed by a vacuum freeze dryer, and after the drying, the present invention is preferably ground and sieved.
In the present invention, the hesperidin has a purity of 95% or more. The source of hesperidin is not particularly limited, and conventional commercial products such as Shanghai Yuan Ye Biotechnology Co., shanghai Meilin Biotechnology Co., ltd or Shanghai Ala Di Biotechnology Co., ltd can be used.
The invention also provides a preparation method of the citrus prebiotic composition, which comprises the following steps: mixing RGI pectolysaccharide and hesperidin to obtain the final product.
The invention also provides an application of the citrus prebiotic composition according to the technical scheme or the citrus prebiotic composition prepared by the preparation method according to the technical scheme in preparing products for regulating intestinal flora and/or improving intestinal functions of human bodies. In the present invention, the product preferably includes food, health products and/or pharmaceuticals.
The invention also provides an application of the citrus prebiotic composition according to the technical scheme or the citrus prebiotic composition prepared by the preparation method according to the technical scheme in preparation of preparations for promoting microbial fermentation to produce Short Chain Fatty Acids (SCFAs). In the present invention, the short chain fatty acid includes one or more of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid.
The invention also provides an application of the citrus prebiotic composition according to the technical scheme or the citrus prebiotic composition prepared by the preparation method according to the technical scheme in the preparation of products with any one or more than two of the following functions (1) - (3): (1) preventing and/or ameliorating obesity; (2) reducing blood lipid; (3) improving liver fat accumulation. In the present invention, the product preferably includes food, health products and/or pharmaceuticals.
For further explanation of the present invention, a citrus prebiotic composition, methods of preparation and use thereof, as provided herein, will now be described in detail with reference to the accompanying drawings and examples, which are not to be construed as limiting the scope of the invention.
Example 1
Cutting 100g of the citrus peel of the Wenzhou honey into 1cm multiplied by 1cm blocks, placing the blocks at 25 ℃, soaking the blocks in a solution containing 0.6% of HCl for 10min, fully stirring the blocks in the process, fishing out the acidified citrus peel, fully draining the blocks, adding the blocks into the solution containing 0.6% of NaOH, soaking the blocks again for 40min, and fully stirring the blocks in the process. After the reaction was completed, filtration was performed to obtain a viscous yellow filtrate. A certain amount of 0.6% HCl solution was added to the filtrate and the pH of the solution was adjusted to about 6.0, and then 5 times the volume of the solution was added to dry ethanol for precipitation. And standing for 2 hours, and filtering by using a 300-mesh filter bag to obtain a precipitation part. 100mL of absolute ethyl alcohol is added into the sediment, the sediment is homogenized for 5min by using a homogenizer, and then filtered by using a 300-mesh filter bag, so that loose granular sediment can be obtained. 1L of sterile water is added into the sediment, and after the sterile water is fully stirred until the sterile water is completely dissolved, the solution is placed into a low-speed centrifuge for centrifugation under the following conditions: 4℃at 4000rpm for 10min. The supernatant was taken and dialyzed in 10000Da dialysis bag against deionized water for 48 hours and then frozen at-80 ℃. Drying by a vacuum freeze dryer, grinding and sieving to obtain citrus pectin polysaccharide powder rich in RG-I domain.
The hesperidin is derived from citrus and has a purity of above 95%.
Taking 1g of RGI pectic polysaccharide from orange peel and 1g of hesperidin according to the ratio of 1:1, and fully and uniformly mixing the two to obtain the citrus prebiotic composition.
The monosaccharide composition of the RGI pectic polysaccharide and citrus prebiotic composition was tested using 1-phenyl-3-methyl-5-pyrazolone (PMP) pre-column derivatization.
FIG. 1 shows the monosaccharide composition of RGI pectic polysaccharides and citrus prebiotic compositions. FIG. 1 illustrates that RGI pectin polysaccharides contain very high galactose Gal and arabinose Ara, whereas citrus prebiotics contain rich glucose Glc and rhamnose Rha in addition to the two sugars. This is because there is hesperidin in the citrus prebiotic composition, which consists of rutinose (disaccharide consisting of rhamnose and glucose) and hesperetin. The results prove that the pectic polysaccharide and citrus prebiotic composition obtained by the method of the invention contains rich galactose and arabinose.
Example 2
Citrus prebiotic compositions were prepared for in vivo experiments at a mass ratio of 4:1 (RGI pectolysaccharide and hesperidin), the preparation method of the compositions was as follows: (1) obtaining RGI type pectic polysaccharide: RGI-type pectic polysaccharide powder was extracted from citrus peel or capsule according to the preparation method described in example 1. (2) Obtaining hesperidin: hesperidin (purity over 95%) powder extracted from mandarin orange. (3) Mixing RGI pectic polysaccharide powder and hesperidin powder at a mass ratio of 4:1 (RGI pectic polysaccharide is calculated by actual weight, and hesperidin is calculated after the purity is converted into actual content) to obtain the citrus prebiotic composition.
Taking the prepared citrus prebiotic composition, and carrying out an obesity prevention experiment:
c57BL/6 male mice with the age of 4-6 weeks are selected as experimental animals, and 50 animals are taken in total. The experiments were divided into a control group Chow, a Model group Model, an RGI-type pectolysaccharide group RGI, an hesperidin group HEP and a citrus prebiotic composition group RGI-HEP, each group comprising 10.
The citrus prebiotic composition was mixed into a 60% fat-powered feed at a total add-on level of 2.5% (w/w) for dietary intervention. The dietary intervention amounts of the two single action groups are the content of the corresponding substances in the citrus prebiotic composition. Wherein, RGI pectic polysaccharide group is mixed into 60% fat energy feed with 2% (w/w) RGI pectin, and hesperidin group is mixed with 0.5% (w/w) hesperidin. Compared with the stomach irrigation method, the method has the advantages of no stimulation to the gastrointestinal tract of animals, more approximate to the real situation and the like. Experiments were performed for a total of 10 weeks (1 week with adaptation period) where control mice were fed 10% fat-powered normal feed daily, model mice were fed 60% high fat feed, RGI pectin polysaccharide group mice were fed 60% high fat feed containing 2% RGI pectin, hesperidin group was fed 60% high fat feed containing 0.5% hesperidin, and citrus prebiotic composition group was fed 60% high fat feed containing 2.5% citrus prebiotic composition. The mice were free to eat and ingest without other intervention during the experiment. The weight of the mice was weighed weekly, and changes in the weight of the mice were recorded to observe the effects of the citrus prebiotic composition on the prevention of obesity in the mice. After dissection, serum of five groups of mice is taken to measure the change level of total cholesterol TC and low-density lipoprotein cholesterol LDL, and the blood lipid level improvement effect of the citrus prebiotic composition on the mice is compared. The mouse liver was sectioned and H & E stained to investigate the effect of citrus prebiotic compositions on the alleviation of mouse liver fat accumulation.
Figure 2 is a graph showing the trend of weight change in mice during the experiment, showing the weight loss effect of citrus prebiotic compositions on high fat diet mice. At the ninth week of the experiment, the average body weight of mice in the model group was significantly higher than that of mice in the control group (p < 0.001), and also significantly higher than that of the citrus prebiotic composition RGI-HEP group (p < 0.001). This demonstrates that the citrus prebiotic composition significantly improves obesity and reduces weight in mice. The weight loss effect of the citrus prebiotic composition, RGI-HEP, was better than that of the single action group (RGI and HEP).
FIG. 3 is a graph showing the results of blood lipid levels of total cholesterol TC and low density lipoprotein cholesterol LDL-C in the serum of mice, and FIG. 3 shows the effect of citrus prebiotic compositions on lowering total cholesterol TC and low density lipoprotein cholesterol LDL-C. The results show that the citrus prebiotic composition can obviously reduce the concentration of total cholesterol and low-density lipoprotein cholesterol caused by high-fat diet and improve the hyperlipidemia symptoms caused by obesity.
Fig. 4 shows the results of mouse liver sections and H & E staining, showing the effect of citrus prebiotic compositions on improving liver fat accumulation and damage, with circles in fig. 4 referring to lipid droplets, arrows to fat accumulation, and boxes to regional infiltration of the liver. The results show that the high-fat diet can induce non-alcoholic fatty liver, and is characterized by fat accumulation, increased lipid droplets and increased regional liver infiltration. The single action of RGI pectic polysaccharide and hesperidin can relieve the symptom, but the effect is poor. Whereas supplementation with the citrus prebiotic composition RGI-HEP significantly improves liver morphology, reducing fat accumulation and damage.
The results show that the citrus prebiotic composition RGI-HEP can effectively improve obesity, reduce blood lipid concentration and improve fat accumulation of the liver.
Example 3
A citrus prebiotic composition is prepared as follows: (1) obtaining RGI type pectic polysaccharide: RGI-type pectic polysaccharide powder was extracted from citrus peel or capsule according to the preparation method described in example 1. (2) Obtaining hesperidin: hesperidin (purity over 95%) powder extracted from mandarin orange. (3) Under the condition of ensuring the same total mass, RGI-type pectic polysaccharide powder and hesperidin powder are uniformly mixed according to the mass ratio of 10:1 (P10: H1), 5:1 (P5: H1), 3:1 (P3: H1), 1:1 (P1: H1), 1:3 (P1: H3), 1:5 (P1: H5) and 1:10 (P1: H10), so as to obtain RGI-HEP citrus prebiotic compositions with different mass ratios (RGI-type pectic polysaccharide is calculated according to actual weight, and hesperidin is calculated after the purity is converted into the actual content according to the hesperidin).
Taking the prepared citrus prebiotic composition with different mass ratios and independent RGI pectin and hesperidin, and carrying out in-vitro probiotic characteristic evaluation experiments:
in an anaerobic incubator, a 2 male and 2 female adult (18.6<BMI<24.0, no metabolic and gastrointestinal diseases, no smoking, no administration of other drugs such as antibiotics for about 6 months), 7.5g each, and sterile 270ml fbs solution (0.01 m, ph=7.2±0.1) were added multiple times, thoroughly homogenized, passed through 4 layers of gauze, and food residues were removed to prepare a 10% enteric flora suspension. The fermentation system was 7mL, so 35mg of the different mass ratio citrus prebiotic composition, RGI pectolysaccharide (RGI) alone and Hesperidin (HESPRIDIN, HEP) alone were taken in a fermentation flask, 6.3mL of sterilized medium and 0.7mL of flora suspension were added, mixed well and cultured under shaking at 37℃under anaerobic conditions for 24h. The formula of the culture medium is as follows: 10g of casein peptone, 2.5g of yeast extract and 90mg of MgSO were weighed out 4 ·7H 2 O、90mg CaCl 2 、0.45gKH 2 PO 4 、0.45gK 2 HPO 4 0.9g NaCl, 0.8mg resazurin, 1.5g NaHCO 3 1.0g L-cysteine hydrochloride and 10mg hemin are put into a 1L volumetric flask, distilled water is added to a volume of 1L, and the mixture is sterilized at high temperature and high pressure and then cooled for use. And (3) centrifuging after fermentation, taking supernatant to determine the content of SCFA (short chain fatty acid), and precipitating for DNA extraction and 16SrDNA flora sequencing.
1. Determination of short-chain fatty acid content
The main metabolites of intestinal microbial fermentation are short chain fatty acids SCFA, including acetic acid, propionic acid, butyric acid, etc. It has important roles in regulating host metabolism level, immunoregulation, energy supply and the like. The concentrations of various short chain fatty acids in the fermentation broth were measured by GC, and the results are shown in fig. 5.
FIG. 5 shows the SCFA content of the short chain fatty acid fermentation broth of the 24 hour post-fermentation broth, wherein (A) total SCFAs, (B) acetic acid, (C) propionic acid, and (D) butyric acid. The results show that citrus prebiotic compositions of different mass ratios differ in their ability to promote short chain fatty acid production. Citrus prebiotic compositions appeared to be closer or even less than their individual effects when the mass ratio was too large (pectic polysaccharide-based groups 10:1, 5:1 and 3:1) or too small (hesperidin-based groups 1:3, 1:5 and 1:10). The citrus prebiotic composition at a 1:1 and 3:1 mass ratio is effective in promoting short chain fatty acid production compared to when RGI pectin or hesperidin is used alone. Wherein, at a mass ratio of 1:1, the citrus prebiotic composition has the best capability of promoting the formation of short chain fatty acids, and is particularly expressed in terms of the formation of acetic acid, propionic acid, butyric acid and total SCFA.
2.16SrDNA sequencing
The collected pellet was sent to Beijing norelsen science and technology Co., ltd for 16SrDNA sequencing.
Citrus prebiotic compositions of different mass ratios exhibit different characteristics in modulating intestinal flora. The compounded citrus prebiotic composition can obviously increase the relative abundance of the three beneficial bacteria Subdoligranulum, roseburia, faecalibacterium, and the promotion effect is superior to that of the single action of pectolysaccharide or hesperidin. Wherein, the citrus prebiotic composition with the mass ratio of 1:1 has the best performance, and also has the effect of promoting the proliferation of probiotics Bifidobacterium and beneficial bacteria Prevotella and the effect of inhibiting the growth of harmful bacteria such as Klebsiella, escherichia-shigella, lachnoclostridium.
The results demonstrate that a citrus prebiotic composition of certain proportions (e.g., 1:1) RGI-HEP promotes the growth of certain important beneficial bacteria and exhibits a stronger inhibitory effect on harmful bacteria than RGI pectolysaccharide or hesperidin when fermented alone.
Example 4
The difference in short chain fatty acid production capacity of the small molecule pectic polysaccharide DRGI and hesperidin HEP compositions was compared to the difference in the RGI-HEP compositions.
RGI pectin is degraded by a non-metal Fenton degradation system to obtain small molecular pectin with rich RG-I structural domainDRGI. Specifically, 5g of RGI fruit gum was dissolved in 1L of ultrapure water, and then 100g of mMH was added 2 O 2 And 10mM ascorbic acid, the reaction was allowed to stand at 110℃for 30min, and then immediately followed by addition of NaOH solution to terminate the reaction. Then, the reaction solution is subjected to dialysis desalination, concentration, alcohol precipitation and freeze-drying to obtain the degraded small molecular DRGI pectin.
And (3) compounding the DRGI pectin and the hesperidin HEP according to the mass ratio of 1:1 to form a novel citrus prebiotic composition DRGI-HEP. The same mass of the DRGI-HEP prebiotic composition was taken and compared with the RGI-HEP prebiotic composition of the invention (1:1 RGI-HEP combination) using an in vitro human fecal anaerobic fermentation model to compare their probiotic activity. The specific experimental procedure is as described in example 3.
The short chain fatty acid results (i.e., the comparison of the ability of the DRGI-HEP composition to promote short chain fatty acid formation with the RGI-HEP composition) are shown in FIG. 6. Blank was used as a Blank group without exogenously added substances. Inulin is a common prebiotic, which is used as a positive control group, and Inulin with the same quality as that of the prebiotic composition is added in the embodiment for carrying out the experiment, and the experiment process is consistent with that of the prebiotic composition group. The RGI-HEP prebiotic composition exhibits better short chain fatty acid production promoting ability than the DRGI-HEP composition at the same mass ratio and with the same mass intervention. Among them, the most remarkable is the generation of acetic acid.
The results demonstrate that the citrus prebiotic composition RGI-HEP has better prebiotic properties than the DRGI-HEP composition.
Example 5
Comparing the effect of the composition of commercial pectic polysaccharide CP and hesperidin HEP with the effect of the RGI-HEP composition in modulating intestinal flora in vivo.
Different citrus prebiotic compositions were prepared for in vivo experiments at a mass ratio of 4:1 (pectin meal intervention doses used in current animal experiments are typically 1-5% and flavone is typically 0.05-1%. Therefore, an intermediate value of the two substance intervention doses was chosen, pectin intervention was 2%, hesperidin intervention was 0.5%, and finally the ratio of the two was 4:1). RGI-HEP prebiotic compositions were prepared as described in example 1. The CP-HEP prebiotic composition is prepared by completely replacing RGI pectin with commercially available pectin CP, and mixing with hesperidin HEP. The prepared RGI-HEP prebiotic composition and CP-HEP composition were taken for mouse dietary intervention experiments.
C57BL/6 male mice with the age of 4-6 weeks are selected as experimental animals, and 40 animals are taken in total. The experiments were divided into a control group Chow, a Model group Model, a citrus prebiotic composition RGI-HEP group and a CP-HEP group of 10 mice each.
The two citrus prebiotic compositions described above were mixed into 60% high fat feed at the same total addition (2.5%, w/w) for dietary intervention. Control mice were fed 10% fat-powered normal diet daily, model mice were fed 60% fat-powered high fat diet, the RGI-HEP group was fed high fat diet containing 2.5% RGI-HEP prebiotic composition, and the CP-HEP group was fed high fat diet containing 2.5% CP-HEP prebiotic composition. The mice were free to eat and ingest without other intervention during the experiment. After the meal intervention experiment is finished, the mouse feces are collected for 16S flora sequencing, and the regulation effect of different prebiotic compositions on intestinal flora is analyzed.
The results of the differences in intestinal flora regulation of the different pectin and hesperidin compositions are shown in FIG. 7, where FIG. 7 shows the effect of RGI-HEP composition and CP-HEP composition on intestinal flora regulation, and in FIG. 7, circles are bifidobacteria and boxes are lactobacillus. As a result, it is known that a high-fat diet causes a disturbance in intestinal flora, in which the abundance of beneficial bacteria is significantly reduced. The dietary intake of RGI-HEP prebiotic composition and CP-HEP composition bacteria can effectively improve intestinal flora, maintain intestinal homeostasis and promote body health. RGI-HEP prebiotic compositions and CP-HEP compositions are both highly effective in promoting bifidobacterium proliferation and have similar effects. They show a great difference in promoting the growth of lactobacillus. Wherein, the RGI-HEP prebiotic composition can more effectively and remarkably improve the abundance of lactobacillus, and the capacity of promoting the growth of lactobacillus is 3-4 times of that of the CP-HEP composition.
The results demonstrate that the RGI-HEP citrus prebiotic composition has the ability to modulate intestinal flora with high efficiency and is superior to the CP-HEP composition in terms of beneficial bacterial proliferation.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (10)
1. A citrus prebiotic composition, wherein the citrus prebiotic composition comprises an RGI-type pectic polysaccharide and hesperidin; the RGI-type pectic polysaccharide is rich in neutral sugars including arabinose and galactose.
2. A citrus prebiotic composition according to claim 1, wherein the mass ratio of RGI pectic polysaccharide to hesperidin in the citrus prebiotic composition is from 10:1 to 1:10.
3. The citrus prebiotic composition of claim 1 wherein the RGI pectic polysaccharide and hesperidin are both derived from citrus comprising one or more of citrus unshiu, grapefruit, and orange.
4. The citrus prebiotic composition of claim 1 wherein the method of preparing the RGI pectic polysaccharide comprises the steps of:
soaking citrus in 0.4-0.6% aqueous solution of HCl for 10-15 min, taking out the acidified citrus, soaking in 0.4-0.6% aqueous solution of NaOH for 30-50 min, and filtering to obtain viscous yellow filtrate;
mixing the viscous yellow filtrate with an HCl aqueous solution with the mass percent of 0.4-0.6%, regulating the pH value of the solution to 5.0-7.0 to obtain a mixed solution, mixing the mixed solution with absolute ethyl alcohol, standing, and filtering to obtain a precipitate;
mixing the precipitate with absolute ethanol, homogenizing, and filtering to obtain loose granular precipitate;
mixing the loose granular precipitate with water, centrifuging, collecting supernatant, dialyzing, and drying to obtain RGI type pectic polysaccharide.
5. A citrus prebiotic composition according to claim 1 wherein the hesperidin has a purity of 95% or more.
6. A process for preparing a citrus prebiotic composition according to any of claims 1 to 5, comprising the steps of: mixing RGI pectolysaccharide and hesperidin to obtain the final product.
7. Use of a citrus prebiotic composition according to any of claims 1 to 5 or a citrus prebiotic composition obtainable by the process of claim 6 for the preparation of a product for modulating intestinal flora and/or improving intestinal function in humans.
8. Use of a citrus prebiotic composition according to any of claims 1 to 5 or a citrus prebiotic composition obtainable by the process of claim 6 in the preparation of a formulation for the promotion of microbial fermentation to produce short chain fatty acids.
9. The use according to claim 8, wherein the short chain fatty acids comprise one or more of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid.
10. Use of a citrus prebiotic composition according to any of claims 1 to 5 or a citrus prebiotic composition prepared by the method of manufacture according to claim 6, for the manufacture of a product having the functions of any one or more of the following items (1) to (3):
(1) preventing and/or ameliorating obesity;
(2) reducing blood lipid;
(3) improving liver fat accumulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310213404.8A CN116250636A (en) | 2023-03-07 | 2023-03-07 | Citrus prebiotic composition and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310213404.8A CN116250636A (en) | 2023-03-07 | 2023-03-07 | Citrus prebiotic composition and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116250636A true CN116250636A (en) | 2023-06-13 |
Family
ID=86680672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310213404.8A Pending CN116250636A (en) | 2023-03-07 | 2023-03-07 | Citrus prebiotic composition and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116250636A (en) |
-
2023
- 2023-03-07 CN CN202310213404.8A patent/CN116250636A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Patel et al. | The current trends and future perspectives of prebiotics research: a review | |
| AU2008251346B2 (en) | Processing of natural polysaccharides by selected non-pathogenic microorganisms and methods of making and using the same | |
| CN109125525B (en) | Composition for preventing and treating cardiovascular diseases and preparation method and application thereof | |
| CN109315769A (en) | It is a kind of for improving the composition and preparation method thereof of human body enteral environment | |
| CN105087717A (en) | Method of utilizing acidic mannase to hydrolyze refined konjac powder to prepare konjac oligosaccharide | |
| Zhou et al. | Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo | |
| CN108157616B (en) | Puffed compound feed capable of reducing morbidity of frogs and improving body color of frogs | |
| JPH03151854A (en) | Composition for improving intestinal environment | |
| EP2031975A1 (en) | Method for embedding and targeted release of micronutrients in activated dietary fibers | |
| JP2002223727A (en) | Functional food | |
| JP2005013211A (en) | Lactobacillus-containing food composition | |
| CN113693237A (en) | Novel natural solid intervention agent for intervening lactose intolerance diarrhea, preparation method and application | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| JP4054697B2 (en) | Constipation improving agent | |
| JP2006298779A (en) | Antiallergic agent obtained by culture of lactic acid bacterium | |
| CN109169899A (en) | A kind of preparation method of the shield stomach acidified milk containing Hericium erinaceus beta glucan | |
| CN116250636A (en) | Citrus prebiotic composition and preparation method and application thereof | |
| KR102562888B1 (en) | Preparation method of garlic powder fermented by lactic acid bacteria | |
| CN114027510A (en) | Chlorella pyrenoidosa polysaccharide mixture, preparation method thereof and application of chlorella pyrenoidosa polysaccharide mixture as novel prebiotics | |
| CN115192602B (en) | Composite prebiotics and application thereof in regulating intestinal functions | |
| CN115777949B (en) | Dietary fiber composition based on intestinal flora intestinal characteristics and preparation method and application thereof | |
| CN117179234B (en) | Instant food composition and preparation method thereof | |
| CN118077902B (en) | Weight-losing composition containing probiotics and preparation method thereof | |
| KR102202092B1 (en) | Weissella koreensis nd824 strain having improved productivity of ornithine and composition comprisingng the same | |
| CN1806574A (en) | Method for preparing tumor mutation-resisting yoghourt with micron ash tree pollen, pine pollen, bee pollen and ganoderma lucidum spore powder |
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 |