WO2023226063A1 - Antiviral, antibacterial, and anti-inflammatory composition, dry powder, and application - Google Patents

Antiviral, antibacterial, and anti-inflammatory composition, dry powder, and application Download PDF

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WO2023226063A1
WO2023226063A1 PCT/CN2022/096099 CN2022096099W WO2023226063A1 WO 2023226063 A1 WO2023226063 A1 WO 2023226063A1 CN 2022096099 W CN2022096099 W CN 2022096099W WO 2023226063 A1 WO2023226063 A1 WO 2023226063A1
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parts
inflammatory
toxic
bacterial
antibacterial
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PCT/CN2022/096099
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French (fr)
Chinese (zh)
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张鹏程
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张鹏程
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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

Definitions

  • the present invention relates to edible antibacterial substances, in particular to an antitoxic, antibacterial and anti-inflammatory composition, dry powder and application.
  • Respiratory infectious diseases spread mainly through oral transmission. After being infected with respiratory infectious diseases, the virus content in the throat is high, and the virus will be spread through saliva droplets when talking or coughing. Therefore, blocking the transmission route is the key to controlling respiratory infectious diseases. Maintaining a certain social distance or wearing a mask is only a passive defensive measure.
  • the use of drugs is also not purposeful in reducing the number of viruses in the body and cannot target high concentrations in the throat. The virus needs to be controlled in a targeted manner, and the drug must be used regularly and quantitatively, which will not have a sustained bacteriostatic and antiviral effect.
  • New coronavirus pneumonia is a typical respiratory infectious disease, and its main way of transmission is respiratory droplets.
  • Asymptomatic infections are also contagious to a certain extent.
  • Asymptomatic infections are not easy to receive medical intervention. If they live according to the state before infection, the new coronavirus in their throats will always be at a high level. concentration, there is always a risk of diffusion.
  • an anti-toxic, anti-bacterial and anti-inflammatory composition which includes the following components: Houttuynia cordata, mint leaves, daisies, tea leaves, shells Polysaccharide, xylitol, sucrose, sodium chloride, baking soda, glycerin.
  • Houttuynia cordata can clear away heat and detoxify, reduce swelling and treat sores, diuresis and dehumidification, clear away heat and stop dysentery, invigorate the stomach and digest food, and is used to treat excess heat, heat toxins, dampness and heat, and has antibacterial properties.
  • anti-viral improve immunity, diuretic and other effects.
  • Mint leaves have the functions of dispersing wind-heat, clearing away heat and detoxifying, soothing the throat and reducing swelling, soothing the liver and relieving stagnation, cooling, anti-inflammatory, expectorant, analgesic and anti-itching.
  • Daisies contain a large amount of volatile oils and amino acids, of which the highest content is flavonoids, which can clear away heat and detoxify. Daisies can also improve human immunity and prevent colds. Tea has obvious anti-inflammatory, antibacterial, and antiviral effects, especially in the treatment of upper respiratory tract infections, acute and chronic pharyngitis, and bronchitis.
  • the effective monomer molecule EGCG (catechin) in tea can strongly bind to the S protein of the new coronavirus, and Effectively blocking the binding between the S protein of the new coronavirus and the human ACE2 receptor, EGCG can not only prevent the two from binding to each other, but also promote the blood separation of the S protein that has bound to the receptor.
  • the present invention disperses the above plant components in chitosan and xylitol, which can effectively preserve the efficacy of each component, and then adds sucrose, sodium chloride, baking soda, and glycerin for character adjustment, making the present invention antitoxic and bacteriostatic.
  • the anti-inflammatory composition is slightly alkaline. While retaining the efficacy of the plant components to the greatest extent, the slightly alkaline environment after acting on the throat is more conducive to the effect.
  • wheat gluten protein can also be added to the above composition.
  • Wheat gluten protein has good elasticity and has a network porous structure. After repeated kneading, the plant ingredients can be filled in It has a slow-release effect.
  • the present invention limits the content of each component, which is as follows in parts by weight: 10-40 parts of Houttuynia cordata and 10-20 parts of mint leaves. , 5-10 parts of daisy, 5-10 parts of tea, 40-80 parts of chitosan, 30-60 parts of xylitol, 20-50 parts of wheat gluten, 15-30 parts of sucrose, 10-30 parts of sodium chloride , 5-10 parts of baking soda, 5-10 parts of glycerin.
  • the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention can be made into finished products such as drinks and tablets.
  • the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention can be made into anti-toxic, anti-bacterial and anti-inflammatory dry powder.
  • the method is as follows: 1) Weigh each component by weight, wash and dry the Houttuynia cordata, mint leaves, daisies and tea leaves, freeze them at -40°C ⁇ -10°C, grind them and filter them with 100 mesh to obtain powder, mix them evenly and set aside for later use; 2 ) Add sucrose, sodium chloride and baking soda to deionized water to dissolve, then slowly add chitosan, xylitol and glycerin while stirring to form a gel; 3) Mix the mixed powder obtained in step 1) and wheat gluten evenly , add to the gel obtained in step 2), place it in a stirring kettle and stir and heat it at 40-70°C for 1-4 hours.
  • the above-mentioned anti-toxic, anti-bacterial and anti-inflammatory dry powder can be prepared into tablets and powders, and can also be used as food supplements, such as added to daily foods such as porridge, pasta, pastries and so on.
  • the anti-toxic, anti-bacterial and anti-inflammatory dry powder of the present invention can be used as an additive in chewing gum or hard candy and other foods that can be chewed or contained for a long time, so that it can be more effective.
  • Chewing gum in particular, has a wide audience and can be chewed for a long time, which is most conducive to the continuous action of the active ingredients on the throat.
  • an anti-toxic, anti-bacterial and anti-inflammatory chewing gum is composed of the following components by weight: 20%-50% of the anti-toxic, anti-bacterial and anti-inflammatory dry powder of the present invention, 20%-40% of gum base, Arabic Glue 10%-20%, white sugar 3%-5%, food flavor 0.5%-1%, pigment 1%-3%, sorbitol 0.05%-0.1% and sodium fumarate 0.02%-0.05%.
  • the anti-toxic, anti-bacterial and anti-inflammatory chewing gum of the present invention can be prepared by existing mature methods. The optional preparation method is as follows: mix the gum base and gum arabic and then heat it to 50-80°C, and add pure water to the anti-toxic, anti-bacterial and anti-inflammatory dry powder.
  • the anti-toxic, anti-bacterial and anti-inflammatory dry powder of the present invention is added to chewing gum or hard candy, and can continuously inhibit the virus content in the throat, relieve cough symptoms and reduce aerosol transmission routes during chewing or holding. Furthermore, the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention is not a medicine and can be consumed at any time according to personal needs. For asymptomatic patients infected with the new coronavirus, when using chewing gum or hard candy added with the anti-viral, antibacterial and anti-inflammatory dry powder of the present invention, the concentration of the new coronavirus in the throat can be effectively reduced. At the same time, when chewing the hard candy or chewing gum, they will subconsciously perform a swallowing reaction. , reduce the generation of saliva droplets.
  • the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention has a sustained-release effect, in order to enable the anti-toxic, anti-bacterial and anti-inflammatory chewing gum of the present invention to quickly form an anti-toxic, anti-bacterial and anti-inflammatory effect in the throat when chewed, in the anti-toxic, anti-bacterial and anti-inflammatory composition
  • Chewing gum is added with 0.1%-1.5% curcumin and 0.05%-0.5% allicin. Both curcumin and allicin have obvious antibacterial and antiseptic effects. Since curcumin and allicin are added to chewing gum, they will be released in the early stages of chewing, so it takes longer for the active ingredients in the antibacterial, antibacterial and anti-inflammatory dry powder to reach the throat. Early, thus solving the problem of slow release of active ingredients in anti-toxic, anti-bacterial and anti-inflammatory dry powder, and the addition amount of curcumin and allicin in chewing gum is low and does not affect the taste.
  • Figure 1 is a petri dish from which a throat swab was taken from a patient with streptococcal pharyngitis infection before eating the chewing gum of Application Example 1;
  • Figure 2 is a petri dish from which a throat swab was taken from the patient after he continued chewing the chewing gum from Application Example 1 for half an hour.
  • An anti-toxic, anti-bacterial and anti-inflammatory dry powder include the following components by weight: 30 parts of Houttuynia cordata, 15 parts of water mint leaves, 10 parts of daisy, 5 parts of green tea, 60 parts of chitosan, 40 parts of xylitol , 30 parts of wheat gluten, 15 parts of sucrose, 20 parts of edible salt, 10 parts of baking soda, and 8 parts of glycerin.
  • the preparation method of the anti-toxic, anti-bacterial and anti-inflammatory dry powder in this embodiment is:
  • step 3 Mix the mixed powder obtained in step 1) and wheat gluten protein evenly, add it to the gel obtained in step 2), place it in a stirring tank and stir and heat it at 60°C for 2 hours. Pour high-pressure nitrogen into the stirring tank to stir the mixture from It is extruded from the spinneret connected to the kettle and air-cooled to produce dry strips;
  • step 4) Dry the dried strip obtained in step 3) to a moisture content of 4%, crush it with a ball mill, and filter it with 100 mesh to obtain it.
  • the raw materials include the following components by weight: 40 parts of Houttuynia cordata, 10 parts of water mint leaves, 5 parts of daisy, 10 parts of white tea, 80 parts of chitosan and 30 parts of xylitol. , 50 parts of wheat gluten, 20 parts of sucrose, 30 parts of sea salt, 5 parts of baking soda, and 5 parts of glycerin.
  • the preparation method of anti-toxic, anti-bacterial and anti-inflammatory dry powder in this embodiment is:
  • step 3 Mix the mixed powder obtained in step 1) and wheat gluten evenly, add it to the gel obtained in step 2), place it in a stirring tank and stir and heat it at 40°C for 4 hours. Pour high-pressure nitrogen into the stirring tank to stir the mixture from It is extruded from the spinneret connected to the kettle and air-cooled to produce dry strips;
  • step 4) Dry the dried strip obtained in step 3) to a moisture content of 5%, crush it with a ball mill, and filter it with 80 mesh to obtain it.
  • the raw materials include the following components by weight: 10 parts of Houttuynia cordata, 20 parts of mint leaves, 8 parts of daisy, 8 parts of yellow tea, 40 parts of chitosan and 60 parts of xylitol. , 20 parts of wheat gluten, 30 parts of sucrose, 10 parts of mineral salt, 8 parts of baking soda, and 10 parts of glycerin.
  • the preparation method of anti-toxic, anti-bacterial and anti-inflammatory dry powder in this embodiment is:
  • step 3 Mix the mixed powder obtained in step 1) and wheat gluten protein evenly, add it to the gel obtained in step 2), place it in a stirring kettle and stir and heat it at 70°C for 1 hour. Pour high-pressure nitrogen into the stirring kettle to stir the mixture from It is extruded from the spinneret connected to the kettle and air-cooled to produce dry strips;
  • step 4) Dry the dried strips obtained in step 3) to a moisture content of 5%, crush with a ball mill, and filter with 50 mesh to obtain.
  • An anti-toxic, anti-bacterial and anti-inflammatory powder the difference from Example 2 is that wheat gluten is replaced by equal parts by weight of starch.
  • a chewing gum with anti-toxic, anti-bacterial and anti-inflammatory functions including the following components by weight: 40% anti-toxic, anti-bacterial and anti-inflammatory dry powder obtained in Example 1, 40% glycerin resin, 12% gum arabic, 5% white sugar, and mint flavor 0.5%, natural beta carotene 1.5%, sorbitol 0.1%, sodium fumarate 0.05%, curcumin 0.8% and allicin 0.05%.
  • the preparation method of the chewing gum in this application example is as follows: mix glycerin resin and gum arabic and heat it to 80°C, add purified water to the anti-toxic, anti-bacterial and anti-inflammatory dry powder, stir until it becomes a paste, add white sugar, mint flavor, and natural beta carotene , sorbitol, sodium fumarate, curcumin and allicin, stir evenly and add to the mixed glue solution, stir and filter, pour the filtrate into the mold, and dry it at 60°C until the moisture content is 5% after demoulding. That’s it.
  • a chewing gum with anti-toxic, anti-bacterial and anti-inflammatory functions including the following components by weight: 50% anti-toxic, anti-bacterial and anti-inflammatory dry powder obtained in Example 2, 25% chicle gum, 17% gum arabic, 4.5% white sugar, strawberry Flavor 1%, capsicum red pigment 2.4%, sorbitol 0.08%, sodium fumarate 0.02%.
  • the preparation method of chewing gum in this application example is as follows: mix chicle gum and gum arabic and heat it to 60°C, add purified water to the anti-toxic, anti-bacterial and anti-inflammatory dry powder, stir until it becomes a paste, add white sugar, strawberry essence, and capsicum red pigment , sorbitol and sodium fumarate, stir evenly and then add to the mixed glue solution, stir and filter, pour the filtrate into the mold, and dry it at 50°C until the moisture content is 4% after demoulding.
  • Figure 1 is a Petri dish showing a throat swab taken from a patient with streptococcal pharyngitis infection (symptoms of sore throat) before eating Application Example 1 chewing gum.
  • Figure 2 shows a throat swab taken from a patient who continued to chew Application Example 1 chewing gum for half an hour. Petri dish for sub-sampling. It can be seen from the petri dishes in Figures 1 and 2 that the chewing gum with anti-toxic, antibacterial and anti-inflammatory functions in Application Example 1 has a relatively obvious effect on inhibiting streptococci in the throat.
  • mice Weigh the body weight of the mice respectively, and record it as m A. Make a 1.5mm wound on the epidermis of the throat of the mouse, and infect the wound with Candida. Select 30 mice with inflamed, red and swollen throats. Weigh the body weight, record it as m. B , randomly divided into three groups A, B, and C, numbered respectively (N: 1-10). The mice in groups A, B, and C were fed the anti-toxic, antibacterial and anti-inflammatory dry powder of Example 1-3 three times a day, respectively. The feeding method was gavage feeding, and the amount of each feeding was 0.5g of paste. Observe the condition of the throat, and record the weight m Deterioration or death, discontinue feeding).
  • mice Weigh the weight of the mice respectively, recorded as m, make a 1.5mm wound on the epidermis of the throat of the mouse, and infect the wound with Candida.
  • Group A was fed Example 2 anti-toxic, anti-bacterial and anti-inflammatory dry powder
  • Group B was fed comparative example 1 anti-toxic, anti-bacterial and anti-inflammatory powder
  • Groups A and B were fed by gavage feeding, each feeding amount was 0.5g paste
  • Group C Feed normally After the first feeding, the body weight was measured every 4 hours, and the results are shown in Table 4-Table 6.
  • mice in Group A gained weight slowly after consuming the anti-toxic, anti-bacterial and anti-inflammatory dry powder of Example 2, and the mice in Group B increased slowly after consuming the anti-toxic, anti-bacterial and anti-inflammatory powder of Comparative Example 1.
  • the body weight first decreased and then increased rapidly.
  • the weight of mice in the blank control group of group C increased rapidly, indicating that the active ingredients of the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention indeed have a more obvious anti-inflammatory effect.
  • Wheat is added to the anti-toxic, anti-bacterial and anti-inflammatory composition.
  • Gluten protein has a sustained-release effect.

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Abstract

An antiviral, antibacterial, and anti-inflammatory composition, comprising the following components: houttuynia cordata, mint leaves, daisy, tea leaves, chitosan, xylitol, sucrose, sodium chloride, baking soda, and glycerol. The plant components are dispersed in chitosan and xylitol, so that the efficacy of all the components can be effectively retained; moreover, sucrose, sodium chloride, baking soda and glycerol are added for property adjustment, so that the composition is slightly alkaline, and thus, while retaining the efficacy of the plant components to the greatest extent, the slightly alkaline environment is more conducive to exerting the effect after the composition acts on the throat. An antiviral, antibacterial, and anti-inflammatory dry powder is added into chewing gum or hard candies, and can continuously suppress the virus content in the throat in a chewing or mouth dissolving process, relieve cough symptoms, and reduce aerosol transmission. The antiviral, antibacterial, and anti-inflammatory composition is not medicine, and can be eaten at any time according to needs.

Description

一种抗毒抑菌消炎组合物、干粉及应用An anti-toxic, anti-bacterial and anti-inflammatory composition, dry powder and application 技术领域Technical field
本发明涉及可食用抑菌物，尤其涉及一种抗毒抑菌消炎组合物、干粉及应用。The present invention relates to edible antibacterial substances, in particular to an antitoxic, antibacterial and anti-inflammatory composition, dry powder and application.
背景技术Background technique
呼吸道传染疾病主要是通过口口传播的方式扩散。感染呼吸道传染疾病后喉部的病毒含量高，说话或者咳嗽时病毒就会随着唾液飞沫传播。因此阻断传播途径是控制呼吸道传染疾病的关键，保持一定的社交距离或者戴口罩仅仅是一种被动的防御措施，使用药物也是目的性不强地降低体内的病毒数量，无法针对喉部高浓度的病毒进行针对性控制，并且药物的使用须定时定量，起不到持续的抑菌杀毒的作用。Respiratory infectious diseases spread mainly through oral transmission. After being infected with respiratory infectious diseases, the virus content in the throat is high, and the virus will be spread through saliva droplets when talking or coughing. Therefore, blocking the transmission route is the key to controlling respiratory infectious diseases. Maintaining a certain social distance or wearing a mask is only a passive defensive measure. The use of drugs is also not purposeful in reducing the number of viruses in the body and cannot target high concentrations in the throat. The virus needs to be controlled in a targeted manner, and the drug must be used regularly and quantitatively, which will not have a sustained bacteriostatic and antiviral effect.
新型冠状病毒肺炎是一种典型的呼吸道传染病，其传播的主要途径就是呼吸道飞沫传播。新冠病毒感染者存在大量的无症状感染者，无症状感染者也具有一定的传染性，无症状感染者不易被医学干预，若按感染前的状态生活，其喉部新冠病毒一直处于较高的浓度，时刻存在扩散的风险。New coronavirus pneumonia is a typical respiratory infectious disease, and its main way of transmission is respiratory droplets. There are a large number of asymptomatic infections among people infected with the new coronavirus. Asymptomatic infections are also contagious to a certain extent. Asymptomatic infections are not easy to receive medical intervention. If they live according to the state before infection, the new coronavirus in their throats will always be at a high level. concentration, there is always a risk of diffusion.
发明内容Contents of the invention
现有预防呼吸道传染疾病的药物无法做到时刻预防的目的，针对该问题，本发明提供一种抗毒抑菌消炎组合物，包括以下组分：鱼腥草、薄荷叶、雏菊、茶叶、壳聚糖、木糖醇、蔗糖、氯化钠、小苏打、甘油。Existing drugs for preventing respiratory infectious diseases cannot achieve the purpose of prevention at all times. To solve this problem, the present invention provides an anti-toxic, anti-bacterial and anti-inflammatory composition, which includes the following components: Houttuynia cordata, mint leaves, daisies, tea leaves, shells Polysaccharide, xylitol, sucrose, sodium chloride, baking soda, glycerin.
本发明采用的植物组分具有如下功效：鱼腥草能清热解毒、消肿疗疮、利尿除湿、清热止痢、健胃消食，用治实热、热毒、湿邪、疾热，具有抗菌、抗病毒、提高机体免疫力、利尿等作用。薄荷叶有疏散风热、清热解毒、利咽消肿、疏肝解郁、清凉、消炎、祛痰、止痛和止痒作用，对多种细菌真菌有较强的抑制作用，可用于外感风热所致的头晕胀痛、咽喉肿痛、鼻塞、流浊涕、咳嗽、咳痰粘稠色黄等症。雏菊中含有大量的挥发油和氨基酸成分，其中含量最 高的是黄酮物质，能够起到清热解毒作用，雏菊还有提高人体免疫力、预防感冒的作用。茶叶具有明显的消炎抑菌、抗病毒作用，尤其是治疗上呼吸道感染，急慢性咽炎、支气管炎效果显著，茶叶中的有效单体分子EGCG(儿茶素)能够强力结合新冠病毒s蛋白，并有效阻断新冠病毒s蛋白与人体ACE2受体的结合，EGCG不仅能阻止两者相互结合，并且对已经结合受体的s蛋白含有促进二者血离的作用。The plant components used in the present invention have the following effects: Houttuynia cordata can clear away heat and detoxify, reduce swelling and treat sores, diuresis and dehumidification, clear away heat and stop dysentery, invigorate the stomach and digest food, and is used to treat excess heat, heat toxins, dampness and heat, and has antibacterial properties. , anti-viral, improve immunity, diuretic and other effects. Mint leaves have the functions of dispersing wind-heat, clearing away heat and detoxifying, soothing the throat and reducing swelling, soothing the liver and relieving stagnation, cooling, anti-inflammatory, expectorant, analgesic and anti-itching. It has a strong inhibitory effect on a variety of bacteria and fungi and can be used for exogenous wind-heat. The resulting symptoms include dizziness, swelling and pain, sore throat, nasal congestion, runny nose, cough, and thick and yellow sputum. Daisies contain a large amount of volatile oils and amino acids, of which the highest content is flavonoids, which can clear away heat and detoxify. Daisies can also improve human immunity and prevent colds. Tea has obvious anti-inflammatory, antibacterial, and antiviral effects, especially in the treatment of upper respiratory tract infections, acute and chronic pharyngitis, and bronchitis. The effective monomer molecule EGCG (catechin) in tea can strongly bind to the S protein of the new coronavirus, and Effectively blocking the binding between the S protein of the new coronavirus and the human ACE2 receptor, EGCG can not only prevent the two from binding to each other, but also promote the blood separation of the S protein that has bound to the receptor.
本发明将上述植物组分分散在壳聚糖和木糖醇中，可以有效保存各组分的功效，再添加蔗糖、氯化钠、小苏打、甘油进行性状调节，使本发明抗毒抑菌消炎组合物呈微碱性，最大程度保留植物组分功效的同时，作用于喉部后微碱性的环境更利于发挥作用。The present invention disperses the above plant components in chitosan and xylitol, which can effectively preserve the efficacy of each component, and then adds sucrose, sodium chloride, baking soda, and glycerin for character adjustment, making the present invention antitoxic and bacteriostatic. The anti-inflammatory composition is slightly alkaline. While retaining the efficacy of the plant components to the greatest extent, the slightly alkaline environment after acting on the throat is more conducive to the effect.
为了更好地将各组分结合在一起，在上述组合物中还可以添加小麦面筋蛋白，小麦面筋蛋白具有良好的弹性，并且具有网状的多孔结构，反复揉捏之后可以将植物成分填充在其内，从而具有缓释的效果。In order to better combine the various components together, wheat gluten protein can also be added to the above composition. Wheat gluten protein has good elasticity and has a network porous structure. After repeated kneading, the plant ingredients can be filled in It has a slow-release effect.
进一步，为充分发挥本发明组合物抗毒抑菌消炎的长效缓释效果，本发明限定各组分的含量，按重量份计如下：鱼腥草10-40份、薄荷叶10-20份、雏菊5-10份、茶叶5-10份、壳聚糖40-80份、木糖醇30-60份、小麦面筋蛋白20-50份、蔗糖15-30份、氯化钠10-30份、小苏打5-10份、甘油5-10份。Furthermore, in order to give full play to the long-acting and sustained-release effect of the composition of the present invention as anti-toxic, anti-bacterial and anti-inflammatory, the present invention limits the content of each component, which is as follows in parts by weight: 10-40 parts of Houttuynia cordata and 10-20 parts of mint leaves. , 5-10 parts of daisy, 5-10 parts of tea, 40-80 parts of chitosan, 30-60 parts of xylitol, 20-50 parts of wheat gluten, 15-30 parts of sucrose, 10-30 parts of sodium chloride , 5-10 parts of baking soda, 5-10 parts of glycerin.
本发明抗毒抑菌消炎组合物可以制成饮品、片剂等成品，作为一种更优的选择，可将本发明抗毒抑菌消炎组合物制成抗毒抑菌消炎干粉，方法如下：1)按重量份称取各组分，将鱼腥草、薄荷叶、雏菊和茶叶清洗晾干后-40℃～-10℃冷冻，研磨后100目过滤，得粉末，混合均匀后备用；2)将蔗糖、氯化钠和小苏打加入到去离子水中溶解，搅拌下将壳聚糖、木糖醇和甘油缓慢加入，形成凝胶；3)将步骤1)所得混合粉末与小麦面筋蛋白混合均匀，加入到步骤2)所得凝胶中，置入搅拌釜中40-70℃搅拌加热1-4h，向搅拌釜中打入高压氮气将混合物从与搅拌釜连接的喷丝板中挤出，风冷后制得干条；4)将步骤3) 所得干条烘干至含水率低于5％，粉碎后50目-100目过滤，即得。The anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention can be made into finished products such as drinks and tablets. As a better option, the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention can be made into anti-toxic, anti-bacterial and anti-inflammatory dry powder. The method is as follows: 1) Weigh each component by weight, wash and dry the Houttuynia cordata, mint leaves, daisies and tea leaves, freeze them at -40℃~-10℃, grind them and filter them with 100 mesh to obtain powder, mix them evenly and set aside for later use; 2 ) Add sucrose, sodium chloride and baking soda to deionized water to dissolve, then slowly add chitosan, xylitol and glycerin while stirring to form a gel; 3) Mix the mixed powder obtained in step 1) and wheat gluten evenly , add to the gel obtained in step 2), place it in a stirring kettle and stir and heat it at 40-70°C for 1-4 hours. Pour high-pressure nitrogen into the stirring kettle and squeeze the mixture out of the spinneret connected to the stirring kettle. After cooling, the dried bars are obtained; 4) Dry the dried bars obtained in step 3) until the moisture content is less than 5%, crush and filter with 50 mesh to 100 mesh to obtain.
上述抗毒抑菌消炎干粉作为一种成品，可以制备成片剂、粉剂，也可用作食品辅料，如添加到粥食、面食、糕点等日常食物中。为了更利于有效成分作用于喉部，本发明抗毒抑菌消炎干粉用于口香糖或硬块糖等可长时间咀嚼或含化食品的添加成分，更能发挥作用。尤其是口香糖，受众广且可以长时间咀嚼，最有利于有效成分持续地作用于喉部。作为本发明可选方案，一种抗毒抑菌消炎口香糖，其组成由以下重量百分比的组分构成：本发明抗毒抑菌消炎干粉20％-50％、胶基20％-40％、阿拉伯胶10％-20％、白砂糖3％-5％、食用香精0.5％-1％、色素1％-3％、山梨糖醇0.05％-0.1％和富马酸钠0.02％-0.05％。本发明抗毒抑菌消炎口香糖可采用现有成熟的方法制备，可选的制备方法如下：将胶基和阿拉伯胶混合之后加热到50-80℃，向抗毒抑菌消炎干粉中加入纯净水，搅拌至糊状，加入白砂糖、食用香精、色素、山梨糖醇和富马酸钠等剩余组分，搅拌均匀后加入到胶基和阿拉伯胶的混合胶液中，搅拌过滤，将滤液浇注到模具中，脱模后40-60℃烘干到含水率不超过5％，即得。As a finished product, the above-mentioned anti-toxic, anti-bacterial and anti-inflammatory dry powder can be prepared into tablets and powders, and can also be used as food supplements, such as added to daily foods such as porridge, pasta, pastries and so on. In order to facilitate the effective ingredients to act on the throat, the anti-toxic, anti-bacterial and anti-inflammatory dry powder of the present invention can be used as an additive in chewing gum or hard candy and other foods that can be chewed or contained for a long time, so that it can be more effective. Chewing gum, in particular, has a wide audience and can be chewed for a long time, which is most conducive to the continuous action of the active ingredients on the throat. As an optional solution of the present invention, an anti-toxic, anti-bacterial and anti-inflammatory chewing gum is composed of the following components by weight: 20%-50% of the anti-toxic, anti-bacterial and anti-inflammatory dry powder of the present invention, 20%-40% of gum base, Arabic Glue 10%-20%, white sugar 3%-5%, food flavor 0.5%-1%, pigment 1%-3%, sorbitol 0.05%-0.1% and sodium fumarate 0.02%-0.05%. The anti-toxic, anti-bacterial and anti-inflammatory chewing gum of the present invention can be prepared by existing mature methods. The optional preparation method is as follows: mix the gum base and gum arabic and then heat it to 50-80°C, and add pure water to the anti-toxic, anti-bacterial and anti-inflammatory dry powder. , stir until it becomes a paste, add the remaining components such as white sugar, food flavors, pigments, sorbitol and sodium fumarate, stir evenly and then add it to the mixed glue solution of gum base and gum arabic, stir and filter, and pour the filtrate into In the mold, after demoulding, dry it at 40-60℃ until the moisture content does not exceed 5%.
本发明抗毒抑菌消炎干粉添加到口香糖或者硬块糖中，咀嚼或者含化的过程中能够持续抑制喉部的病毒含量，缓解咳嗽症状，减少气溶胶传播途径。并且本发明抗毒抑菌消炎组合物不属于药品，可以根据个人需要随时食用。针对新冠病毒的无症状感染者，使用添加本发明抗毒抑菌消炎干粉的口香糖或者硬块糖时，可以有效降低喉部新冠病毒的浓度，同时含化硬块糖或者咀嚼口香糖时会下意识进行吞咽反应，减少唾液飞沫的产生。The anti-toxic, anti-bacterial and anti-inflammatory dry powder of the present invention is added to chewing gum or hard candy, and can continuously inhibit the virus content in the throat, relieve cough symptoms and reduce aerosol transmission routes during chewing or holding. Furthermore, the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention is not a medicine and can be consumed at any time according to personal needs. For asymptomatic patients infected with the new coronavirus, when using chewing gum or hard candy added with the anti-viral, antibacterial and anti-inflammatory dry powder of the present invention, the concentration of the new coronavirus in the throat can be effectively reduced. At the same time, when chewing the hard candy or chewing gum, they will subconsciously perform a swallowing reaction. , reduce the generation of saliva droplets.
由于本发明抗毒抑菌消炎组合物具有缓释的效果，为了能使本发明抗毒抑菌消炎口香糖入口咀嚼时能够快速在喉部形成抗毒抑菌消炎的作用，在抗毒抑菌消炎口香糖中添加0.1％-1.5％的姜黄素和0.05％-0.5％大蒜素。姜黄素和大蒜素均有明显的抗菌杀毒的作用，由于姜黄素和大蒜素是添加在口香糖中，咀嚼初期就会被释放，从而比抗毒抑菌消炎干粉中的有效成分到达喉部的时间早， 从而解决了抗毒抑菌消炎干粉中有效成分缓释导致的效果慢的问题，并且姜黄素和大蒜素在口香糖中的添加量较低，不影响口感。Since the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention has a sustained-release effect, in order to enable the anti-toxic, anti-bacterial and anti-inflammatory chewing gum of the present invention to quickly form an anti-toxic, anti-bacterial and anti-inflammatory effect in the throat when chewed, in the anti-toxic, anti-bacterial and anti-inflammatory composition Chewing gum is added with 0.1%-1.5% curcumin and 0.05%-0.5% allicin. Both curcumin and allicin have obvious antibacterial and antiseptic effects. Since curcumin and allicin are added to chewing gum, they will be released in the early stages of chewing, so it takes longer for the active ingredients in the antibacterial, antibacterial and anti-inflammatory dry powder to reach the throat. Early, thus solving the problem of slow release of active ingredients in anti-toxic, anti-bacterial and anti-inflammatory dry powder, and the addition amount of curcumin and allicin in chewing gum is low and does not affect the taste.
附图说明Description of the drawings
图1为链球菌咽炎感染患者在食用应用例1口香糖前喉部咽拭子取样的培养皿；图2为该患者持续咀嚼应用例1口香糖半个小时后喉部咽拭子取样的培养皿。Figure 1 is a petri dish from which a throat swab was taken from a patient with streptococcal pharyngitis infection before eating the chewing gum of Application Example 1; Figure 2 is a petri dish from which a throat swab was taken from the patient after he continued chewing the chewing gum from Application Example 1 for half an hour.
具体实施方式Detailed ways
以下结合实例对本发明进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。The present invention is described below with reference to examples, which are only used to explain the present invention and are not intended to limit the scope of the present invention.
实施例1Example 1
一种抗毒抑菌消炎干粉，其原材料包括以下重量份的组分：鱼腥草30份、水薄荷叶15份、雏菊10份、绿茶5份、壳聚糖60份、木糖醇40份、小麦面筋蛋白30份、蔗糖15份、食用盐20份、小苏打10份、甘油8份。An anti-toxic, anti-bacterial and anti-inflammatory dry powder, the raw materials include the following components by weight: 30 parts of Houttuynia cordata, 15 parts of water mint leaves, 10 parts of daisy, 5 parts of green tea, 60 parts of chitosan, 40 parts of xylitol , 30 parts of wheat gluten, 15 parts of sucrose, 20 parts of edible salt, 10 parts of baking soda, and 8 parts of glycerin.
本实施例抗毒抑菌消炎干粉的制备方法为：The preparation method of the anti-toxic, anti-bacterial and anti-inflammatory dry powder in this embodiment is:
1)按重量份称取各组分，将鱼腥草、水薄荷叶、雏菊和绿茶清洗晾干后-40℃冷冻，研磨后100目过滤得粉末，混合均匀后备用；1) Weigh each component by weight, wash and dry Houttuynia cordata, water mint leaves, daisies and green tea, then freeze at -40°C, grind and filter through 100 mesh to obtain powder, mix well and set aside for later use;
2)将蔗糖、食用盐和小苏打加入到去离子水中溶解，搅拌下将壳聚糖、木糖醇和甘油缓慢加入，形成凝胶；2) Add sucrose, edible salt and baking soda to deionized water to dissolve, then slowly add chitosan, xylitol and glycerin while stirring to form a gel;
3)将步骤1)所得混合粉末与小麦面筋蛋白混合均匀，加入到步骤2)所得凝胶中，置入搅拌釜中60℃搅拌加热2h，向搅拌釜中打入高压氮气将混合物从与搅拌釜连接的喷丝板中挤出，风冷后制得干条；3) Mix the mixed powder obtained in step 1) and wheat gluten protein evenly, add it to the gel obtained in step 2), place it in a stirring tank and stir and heat it at 60°C for 2 hours. Pour high-pressure nitrogen into the stirring tank to stir the mixture from It is extruded from the spinneret connected to the kettle and air-cooled to produce dry strips;
4)将步骤3)所得干条烘干至含水率4％，用球磨机粉碎，100目过滤，即得。4) Dry the dried strip obtained in step 3) to a moisture content of 4%, crush it with a ball mill, and filter it with 100 mesh to obtain it.
实施例2Example 2
一种抗毒抑菌消炎干粉，其原材料包括以下重量份的组分：鱼腥草40份、 水薄荷叶10份、雏菊5份、白茶10份、壳聚糖80份、木糖醇30份、小麦面筋蛋白50份、蔗糖20份、海盐30份、小苏打5份、甘油5份。An anti-toxic, anti-bacterial and anti-inflammatory dry powder. The raw materials include the following components by weight: 40 parts of Houttuynia cordata, 10 parts of water mint leaves, 5 parts of daisy, 10 parts of white tea, 80 parts of chitosan and 30 parts of xylitol. , 50 parts of wheat gluten, 20 parts of sucrose, 30 parts of sea salt, 5 parts of baking soda, and 5 parts of glycerin.
本实施例抗毒抑菌消炎干粉的制备方法为：The preparation method of anti-toxic, anti-bacterial and anti-inflammatory dry powder in this embodiment is:
1)按重量份称取各组分，将鱼腥草、水薄荷叶、雏菊和白茶清洗晾干后-20℃冷冻，研磨后100目过滤，得粉末，混合均匀后备用；1) Weigh each component by weight, wash and dry Houttuynia cordata, water mint leaves, daisy and white tea, then freeze at -20°C, grind and filter through 100 mesh to obtain powder, mix evenly and set aside for later use;
2)将蔗糖、海盐和小苏打加入到去离子水中溶解，搅拌下将壳聚糖、木糖醇和甘油缓慢加入，形成凝胶；2) Add sucrose, sea salt and baking soda to deionized water to dissolve, then slowly add chitosan, xylitol and glycerin while stirring to form a gel;
3)将步骤1)所得混合粉末与小麦面筋蛋白混合均匀，加入到步骤2)所得凝胶中，置入搅拌釜中40℃搅拌加热4h，向搅拌釜中打入高压氮气将混合物从与搅拌釜连接的喷丝板中挤出，风冷后制得干条；3) Mix the mixed powder obtained in step 1) and wheat gluten evenly, add it to the gel obtained in step 2), place it in a stirring tank and stir and heat it at 40°C for 4 hours. Pour high-pressure nitrogen into the stirring tank to stir the mixture from It is extruded from the spinneret connected to the kettle and air-cooled to produce dry strips;
4)将步骤3)所得干条烘干至含水率5％，用球磨机粉碎，80目过滤，即得。4) Dry the dried strip obtained in step 3) to a moisture content of 5%, crush it with a ball mill, and filter it with 80 mesh to obtain it.
实施例3Example 3
一种抗毒抑菌消炎干粉，其原材料包括以下重量份的组分：鱼腥草10份、薄荷叶20份、雏菊8份、黄茶8份、壳聚糖40份、木糖醇60份、小麦面筋蛋白20份、蔗糖30份、矿物盐10份、小苏打8份、甘油10份。An anti-toxic, anti-bacterial and anti-inflammatory dry powder. The raw materials include the following components by weight: 10 parts of Houttuynia cordata, 20 parts of mint leaves, 8 parts of daisy, 8 parts of yellow tea, 40 parts of chitosan and 60 parts of xylitol. , 20 parts of wheat gluten, 30 parts of sucrose, 10 parts of mineral salt, 8 parts of baking soda, and 10 parts of glycerin.
本实施例抗毒抑菌消炎干粉的制备方法为：The preparation method of anti-toxic, anti-bacterial and anti-inflammatory dry powder in this embodiment is:
1)按重量份称取各组分，将鱼腥草、薄荷叶、雏菊和黄茶清洗晾干后-10℃冷冻，研磨后100目过滤，得粉末，混合均匀后备用；1) Weigh each component by weight, wash and dry Houttuynia cordata, mint leaves, daisies and yellow tea, then freeze at -10°C, grind and filter through 100 mesh to obtain powder, mix well and set aside for later use;
2)将蔗糖、矿物盐和小苏打加入到去离子水中溶解，搅拌下将壳聚糖、木糖醇和甘油缓慢加入，形成凝胶；2) Add sucrose, mineral salts and baking soda to deionized water to dissolve, then slowly add chitosan, xylitol and glycerin while stirring to form a gel;
3)将步骤1)所得混合粉末与小麦面筋蛋白混合均匀，加入到步骤2)所得凝胶中，置入搅拌釜中70℃搅拌加热1h，向搅拌釜中打入高压氮气将混合物从与搅拌釜连接的喷丝板中挤出，风冷后制得干条；3) Mix the mixed powder obtained in step 1) and wheat gluten protein evenly, add it to the gel obtained in step 2), place it in a stirring kettle and stir and heat it at 70°C for 1 hour. Pour high-pressure nitrogen into the stirring kettle to stir the mixture from It is extruded from the spinneret connected to the kettle and air-cooled to produce dry strips;
4)将步骤3)所得干条烘干至含水率5％，用球磨机粉碎，50目过滤，即 得。4) Dry the dried strips obtained in step 3) to a moisture content of 5%, crush with a ball mill, and filter with 50 mesh to obtain.
对比例1Comparative example 1
一种抗毒抑菌消炎粉末，其与实施例2的区别为：将小麦面筋蛋白替换为等重量份的淀粉。An anti-toxic, anti-bacterial and anti-inflammatory powder, the difference from Example 2 is that wheat gluten is replaced by equal parts by weight of starch.
应用例1Application example 1
一种具有抗毒抑菌消炎功能的口香糖，包括以下重量分数的组分：实施例1所得抗毒抑菌消炎干粉40％、甘油树脂40％、阿拉伯胶12％、白砂糖5％、薄荷香精0.5％、天然β胡萝卜素1.5％、山梨糖醇0.1％、富马酸钠0.05％、姜黄素0.8％和大蒜素0.05％。A chewing gum with anti-toxic, anti-bacterial and anti-inflammatory functions, including the following components by weight: 40% anti-toxic, anti-bacterial and anti-inflammatory dry powder obtained in Example 1, 40% glycerin resin, 12% gum arabic, 5% white sugar, and mint flavor 0.5%, natural beta carotene 1.5%, sorbitol 0.1%, sodium fumarate 0.05%, curcumin 0.8% and allicin 0.05%.
本应用例口香糖的制备方法为：将甘油树脂和阿拉伯胶混合之后加热到80℃，向抗毒抑菌消炎干粉中加入纯净水，搅拌至糊状，加入白砂糖、薄荷香精、天然β胡萝卜素、山梨糖醇、富马酸钠、姜黄素和大蒜素，搅拌均匀后加入到混合胶液中，搅拌过滤，将滤液浇注到模具中，脱模后60℃烘干至含水率为5％，即得。The preparation method of the chewing gum in this application example is as follows: mix glycerin resin and gum arabic and heat it to 80°C, add purified water to the anti-toxic, anti-bacterial and anti-inflammatory dry powder, stir until it becomes a paste, add white sugar, mint flavor, and natural beta carotene , sorbitol, sodium fumarate, curcumin and allicin, stir evenly and add to the mixed glue solution, stir and filter, pour the filtrate into the mold, and dry it at 60°C until the moisture content is 5% after demoulding. That’s it.
应用例2Application example 2
一种具有抗毒抑菌消炎功能的口香糖，包括以下重量分数的组分：实施例2所得抗毒抑菌消炎干粉50％、糖胶树胶25％、阿拉伯胶17％、白砂糖4.5％、草莓香精1％、辣椒红色素2.4％、山梨糖醇0.08％、富马酸钠0.02％。A chewing gum with anti-toxic, anti-bacterial and anti-inflammatory functions, including the following components by weight: 50% anti-toxic, anti-bacterial and anti-inflammatory dry powder obtained in Example 2, 25% chicle gum, 17% gum arabic, 4.5% white sugar, strawberry Flavor 1%, capsicum red pigment 2.4%, sorbitol 0.08%, sodium fumarate 0.02%.
本应用例口香糖的制备方法为：将糖胶树胶和阿拉伯胶混合之后加热到60℃，向抗毒抑菌消炎干粉中加入纯净水，搅拌至糊状，加入白砂糖、草莓香精、辣椒红色素、山梨糖醇和富马酸钠，搅拌均匀后加入到混合胶液中，搅拌过滤，将滤液浇注到模具中，脱模后50℃烘干至含水率为4％，即得。The preparation method of chewing gum in this application example is as follows: mix chicle gum and gum arabic and heat it to 60°C, add purified water to the anti-toxic, anti-bacterial and anti-inflammatory dry powder, stir until it becomes a paste, add white sugar, strawberry essence, and capsicum red pigment , sorbitol and sodium fumarate, stir evenly and then add to the mixed glue solution, stir and filter, pour the filtrate into the mold, and dry it at 50°C until the moisture content is 4% after demoulding.
一、抗毒抑菌作用1. Antitoxic and antibacterial effects
图1为链球菌咽炎感染患者(症状为咽喉痛)在食用应用例1口香糖前喉 部咽拭子取样的培养皿，图2为该患者持续咀嚼应用例1口香糖半个小时后喉部咽拭子取样的培养皿。从图1和图2的培养皿可以看出，应用例1具有抗毒抑菌消炎功能的口香糖对抑制喉部链球菌具有较为明显的作用。Figure 1 is a Petri dish showing a throat swab taken from a patient with streptococcal pharyngitis infection (symptoms of sore throat) before eating Application Example 1 chewing gum. Figure 2 shows a throat swab taken from a patient who continued to chew Application Example 1 chewing gum for half an hour. Petri dish for sub-sampling. It can be seen from the petri dishes in Figures 1 and 2 that the chewing gum with anti-toxic, antibacterial and anti-inflammatory functions in Application Example 1 has a relatively obvious effect on inhibiting streptococci in the throat.
二、消炎作用2. Anti-inflammatory effect
分别称量小鼠体重，记为m A，将小鼠喉部表皮部划出1.5mm伤口，并对伤口进行念珠菌感染，选取30只喉部发炎红肿小鼠，称量体重，记为m B，随机分成甲、乙、丙三组，分别编号(N：1-10)。每天均分三次分别向甲、乙、丙三组小鼠喂养实施例1-3抗毒抑菌消炎干粉，喂养方式为灌胃喂养，每次喂养量为0.5g糊状物。观察喉部状况，并记录体重m x(x为喂养天数)，如表1-表3所示(“○”表示小鼠喉部发炎红肿的症状消失，完全治愈；“●”表示小鼠症状恶化或者死亡，终止喂养)。 Weigh the body weight of the mice respectively, and record it as m A. Make a 1.5mm wound on the epidermis of the throat of the mouse, and infect the wound with Candida. Select 30 mice with inflamed, red and swollen throats. Weigh the body weight, record it as m. B , randomly divided into three groups A, B, and C, numbered respectively (N: 1-10). The mice in groups A, B, and C were fed the anti-toxic, antibacterial and anti-inflammatory dry powder of Example 1-3 three times a day, respectively. The feeding method was gavage feeding, and the amount of each feeding was 0.5g of paste. Observe the condition of the throat, and record the weight m Deterioration or death, discontinue feeding).
表1.甲组小鼠体重记录Table 1. Body weight record of mice in Group A
NN m A(g) m A (g) m B(g) m B (g) m 1(g) m 1 (g) m 2(g) m 2 (g) m 3(g) m 3 (g) m 4(g) m 4 (g) m 5(g) m 5 (g)
11 20.3320.33 21.9421.94 21.8021.80 21.6221.62 21.0121.01 20.7420.74 20.55○20.55○
22 19.6719.67 21.3121.31 21.4221.42 21.1421.14 20.7520.75 20.1420.14 19.8119.81
33 22.5522.55 23.6623.66 23.8523.85 23.4623.46 22.9722.97 22.8922.89 22.75○22.75○
44 20.1620.16 20.8320.83 21.3621.36 20.9720.97 20.4120.41 20.3420.34 20.23○20.23○
55 18.5918.59 19.3719.37 19.8219.82 20.3020.30 20.5720.57 20.8620.86 ●●
66 21.5721.57 22.1322.13 22.6422.64 22.3822.38 21.8621.86 21.6321.63 21.42○21.42○
77 20.5920.59 21.8321.83 22.0622.06 21.7121.71 21.1721.17 20.8620.86 20.54○20.54○
88 17.2817.28 18.6418.64 19.2719.27 18.9518.95 18.3418.34 17.9017.90 17.5717.57
99 19.8319.83 20.6920.69 21.3221.32 20.9520.95 20.1120.11 20.2020.20 19.73○19.73○
1010 20.4420.44 21.1121.11 21.3421.34 20.9820.98 20.7320.73 20.6620.66 20.51○20.51○
表2.乙组小鼠体重记录Table 2. Body weight records of mice in Group B
NN m A(g) m A (g) m B(g) m B (g) m 1(g) m 1 (g) m 2(g) m 2 (g) m 3(g) m 3 (g) m 4(g) m 4 (g) m 5(g) m 5 (g)
11 21.0521.05 21.5421.54 21.9221.92 21.7921.79 21.4521.45 21.2221.22 21.14○21.14○
22 22.6822.68 24.2424.24 24.3824.38 23.8223.82 23.3123.31 22.8422.84 22.71○22.71○
33 20.1520.15 20.8620.86 21.1221.12 20.6520.65 20.4120.41 20.2220.22 20.06○20.06○
44 18.8818.88 20.6320.63 20.4820.48 20.0420.04 19.6619.66 19.2519.25 19.06○19.06○
55 20.2820.28 20.8620.86 21.2521.25 20.9420.94 20.5220.52 20.4320.43 20.36○20.36○
66 19.6219.62 20.8420.84 20.6220.62 20.4120.41 20.2720.27 20.0320.03 19.85○19.85○
77 21.0821.08 21.8621.86 22.6322.63 22.0922.09 21.7421.74 21.3521.35 21.16○21.16○
88 19.4719.47 20.3320.33 20.7920.79 20.4620.46 20.1720.17 19.8819.88 19.6919.69
99 23.6823.68 25.5525.55 25.9725.97 25.4825.48 24.6824.68 24.2724.27 24.07○24.07○
1010 20.6420.64 23.7623.76 24.1224.12 23.9423.94 23.3823.38 22.0622.06 21.43○21.43○
表3.丙组小鼠体重记录Table 3. Body weight records of mice in group C
NN m A(g) m A (g) m B(g) m B (g) m 1(g) m 1 (g) m 2(g) m 2 (g) m 3(g) m 3 (g) m 4(g) m 4 (g) m 5(g) m 5 (g)
11 19.6219.62 20.5420.54 20.8720.87 20.5220.52 20.3320.33 20.1520.15 19.96○19.96○
22 22.2022.20 23.4123.41 23.6723.67 23.0223.02 23.2623.26 22.8622.86 22.6522.65
33 18.6618.66 19.8219.82 20.2420.24 19.8519.85 20.3220.32 20.4620.46 ●●
44 20.9420.94 22.1722.17 22.6422.64 22.0522.05 21.5021.50 21.3421.34 21.16○21.16○
55 20.6520.65 21.8621.86 22.3522.35 22.8422.84 23.5223.52 ●●  ​
66 23.6823.68 25.9825.98 26.3226.32 26.5826.58 25.3125.31 24.4224.42 23.81○23.81○
77 19.3719.37 20.8120.81 20.6420.64 20.3620.36 19.7419.74 19.5719.57 19.4319.43
88 21.1221.12 22.6522.65 23.6423.64 24.8724.87 25.1825.18 ●●  ​
99 18.5918.59 19.8419.84 20.1620.16 19.8319.83 19.4619.46 19.0019.00 18.79○18.79○
1010 20.3520.35 21.0421.04 21.6621.66 21.1821.18 20.7720.77 20.5320.53 20.3020.30
从表1-表3数据可以看出，在食用实施例1-3抗毒抑菌消炎干粉后，绝大 部分小鼠喉部红肿症状消失，并且体重也呈现下降的趋势，说明炎症得到了很好的抑制。It can be seen from the data in Tables 1-3 that after consuming the anti-toxic, anti-bacterial and anti-inflammatory dry powder of Examples 1-3, most of the mice's throat redness and swelling symptoms disappeared, and their body weight also showed a downward trend, indicating that inflammation was greatly reduced. Good restraint.
三、缓释作用3. Sustained release effect
分别称量小鼠体重，记为m，将小鼠喉部表皮部划出1.5mm伤口，并对伤口进行念珠菌感染，选取15只喉部发炎红肿小鼠，称量体重，记为m’，随机分成A、B、C三组，分别编号(n：1-5)。A组喂养实施例2抗毒抑菌消炎干粉，B组喂养对比例1抗毒抑菌消炎粉末，A、B组喂养方式为灌胃喂养，每次喂养量为0.5g糊状物，C组正常投喂。第一次喂养之后每间隔4个小时称量体重，结果如表4-表6所示。Weigh the weight of the mice respectively, recorded as m, make a 1.5mm wound on the epidermis of the throat of the mouse, and infect the wound with Candida. Select 15 mice with inflamed, red and swollen throats, and weigh the body weight, recorded as m' , randomly divided into three groups A, B, and C, numbered respectively (n: 1-5). Group A was fed Example 2 anti-toxic, anti-bacterial and anti-inflammatory dry powder, Group B was fed comparative example 1 anti-toxic, anti-bacterial and anti-inflammatory powder, Groups A and B were fed by gavage feeding, each feeding amount was 0.5g paste, Group C Feed normally. After the first feeding, the body weight was measured every 4 hours, and the results are shown in Table 4-Table 6.
表4.A组小鼠体重记录Table 4. Body weight record of mice in group A
Figure PCTCN2022096099-appb-000001
Figure PCTCN2022096099-appb-000001
表5.B组小鼠体重记录Table 5. Body weight record of mice in group B
Figure PCTCN2022096099-appb-000002
Figure PCTCN2022096099-appb-000002
表6.C组小鼠体重记录Table 6. Body weight record of mice in group C
Figure PCTCN2022096099-appb-000003
Figure PCTCN2022096099-appb-000003
从表4-表6小鼠体重变化可以看出，A组小鼠在食用实施例2抗毒抑菌消炎干粉后体重增加缓慢，B组小鼠在食用对比例1抗毒抑菌消炎粉末后体重先下降后较快增加，C组空白对照组小鼠的体重快速增加，说明本发明抗毒抑菌消炎组合物的有效成分确有较为明显的消炎作用，抗毒抑菌消炎组合物添加小麦面筋蛋白后具有缓释的效果。It can be seen from the changes in the weight of mice in Tables 4 to 6 that the mice in Group A gained weight slowly after consuming the anti-toxic, anti-bacterial and anti-inflammatory dry powder of Example 2, and the mice in Group B increased slowly after consuming the anti-toxic, anti-bacterial and anti-inflammatory powder of Comparative Example 1. The body weight first decreased and then increased rapidly. The weight of mice in the blank control group of group C increased rapidly, indicating that the active ingredients of the anti-toxic, anti-bacterial and anti-inflammatory composition of the present invention indeed have a more obvious anti-inflammatory effect. Wheat is added to the anti-toxic, anti-bacterial and anti-inflammatory composition. Gluten protein has a sustained-release effect.
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection of the present invention. within the range.

Claims (6)

  1. 一种抗毒抑菌消炎组合物，其特征在于，包括以下组分：鱼腥草、薄荷叶、雏菊、茶叶、壳聚糖、木糖醇、蔗糖、氯化钠、小苏打、甘油。An anti-toxic, antibacterial and anti-inflammatory composition is characterized by comprising the following components: Houttuynia cordata, mint leaves, daisy, tea, chitosan, xylitol, sucrose, sodium chloride, baking soda, and glycerin.
  2. 根据权利要求1所述的抗毒抑菌消炎组合物，其特征在于，还包括小麦面筋蛋白。The antitoxic, antibacterial and anti-inflammatory composition according to claim 1, further comprising wheat gluten protein.
  3. 一种抗毒抑菌消炎组合物，其特征在于，包括以下重量份的组分：鱼腥草10-40份、薄荷叶10-20份、雏菊5-10份、茶叶5-10份、壳聚糖40-80份、木糖醇30-60份、小麦面筋蛋白20-50份、蔗糖15-30份、氯化钠10-30份、小苏打5-10份、甘油5-10份。An anti-toxic, antibacterial and anti-inflammatory composition, characterized by comprising the following components by weight: 10-40 parts of Houttuynia cordata, 10-20 parts of mint leaves, 5-10 parts of daisy, 5-10 parts of tea leaves, shells 40-80 parts of polysaccharide, 30-60 parts of xylitol, 20-50 parts of wheat gluten, 15-30 parts of sucrose, 10-30 parts of sodium chloride, 5-10 parts of baking soda, and 5-10 parts of glycerin.
  4. 一种抗毒抑菌消炎干粉，其特征在于，由权利要求3所述抗毒抑菌消炎组合物制得，其制备方法为：An anti-toxic, anti-bacterial and anti-inflammatory dry powder, characterized in that it is prepared from the anti-toxic, anti-bacterial and anti-inflammatory composition described in claim 3, and its preparation method is:
    1)按重量份称取各组分，将鱼腥草、薄荷叶、雏菊和茶叶清洗晾干后-40℃～-10℃冷冻，研磨后过滤得粉末，混合均匀后备用；1) Weigh each component by weight, wash and dry the Houttuynia cordata, mint leaves, daisies and tea leaves, freeze them at -40℃~-10℃, grind them and filter them to obtain powder, mix them evenly and set aside for later use;
    2)将蔗糖、氯化钠和小苏打加入到去离子水中溶解，搅拌下将壳聚糖、木糖醇和甘油缓慢加入，形成凝胶；2) Add sucrose, sodium chloride and baking soda to deionized water to dissolve, then slowly add chitosan, xylitol and glycerin while stirring to form a gel;
    3)将步骤1)所得混合粉末与小麦面筋蛋白混合均匀，加入到步骤2)所得凝胶中，置入搅拌釜中40-70℃搅拌加热1-4h，向搅拌釜中打入高压氮气将混合物从与搅拌釜连接的喷丝板中挤出，风冷后制得干条；3) Mix the mixed powder obtained in step 1) and wheat gluten protein evenly, add it to the gel obtained in step 2), place it in a stirring kettle and stir and heat it at 40-70°C for 1-4 hours. Pour high-pressure nitrogen into the stirring kettle. The mixture is extruded from the spinneret connected to the stirring tank, and dried in air-cooled form;
    4)将步骤3)所得干条烘干至含水率低于5％，粉碎后50目-100目过滤，即得。4) Dry the dried strips obtained in step 3) until the moisture content is less than 5%, crush and filter with 50 mesh to 100 mesh to obtain.
  5. 一种权利要求4所述的抗毒抑菌消炎干粉在制备可用于人体喉部抗毒抑菌消炎的食品中的应用。An application of the anti-toxic, anti-bacterial and anti-inflammatory dry powder according to claim 4 in the preparation of food that can be used as anti-toxic, anti-bacterial and anti-inflammatory food for human throat.
  6. 根据权利要求5所述的应用，其特征在于，所述食品为粥、面食、糕点、口香糖或者糖果。The application according to claim 5, characterized in that the food is porridge, pasta, cakes, chewing gum or candy.
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