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Preparation technology for tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect

A technology of glucosidase and inhibition, which is applied in the field of preparation of tea polyphenol oxidation polymers, can solve the problems of insufficient cost of treatment of toxic and side effects, and achieve a good effect of α-glucosidase inhibitory activity

Inactive Publication Date: 2013-05-15
XUZHOU MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the clinical application of intervention drugs for the stage of IGT is still in the experimental stage. The drugs used in clinical reports at home and abroad mainly include biguanides (such as metformin) and α-glucosidase inhibitors (such as acarbose), etc. However, these drugs still have certain deficiencies in terms of side effects and treatment costs. Therefore, the development of safe and efficient intervention drugs suitable for IGT stage populations is an important research direction for the prevention and treatment of diabetes.

Method used

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  • Preparation technology for tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect
  • Preparation technology for tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect
  • Preparation technology for tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect

Examples

Experimental program
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Effect test

Embodiment 1

[0018] The raw materials used in this process are as follows:

[0019] Contains 98% tea polyphenol tea extract; food-grade laccase (5000U / g), food-grade laccase, that is, laccase that reaches the safety level of food grade; distilled water.

[0020] The reaction system includes: 1 g of tea polyphenols, 5 g of laccase, and 1000 mL of distilled water.

[0021] 1) Add 98% tea polyphenols in the corresponding weight portion into a beaker with a stirring bar, stir evenly on a constant temperature magnetic stirrer, and control the temperature at 60°C, and stir until it is in a clear and transparent liquid state;

[0022] 2) Add the corresponding weight of laccase into the beaker, and at the same time, pass oxygen into the beaker, stir evenly on a constant temperature magnetic stirrer, so that the laccase is evenly distributed in the beaker liquid, stir for about 10 minutes until it becomes a translucent liquid State, adjust pH5.5;

[0023] 3) Maintain the reaction temperature at 5...

Embodiment 2

[0027] The raw materials used in this process are as follows:

[0028] Contains 98% tea polyphenol tea extract; food-grade laccase (5000U / g), food-grade laccase, that is, laccase that reaches the safety level of food grade; distilled water.

[0029] The reaction system includes: 1 g of tea polyphenols, 5 g of laccase, and 1000 mL of distilled water.

[0030] 1) Add 98% tea polyphenols in the corresponding weight portion into a beaker with a stirring bar, stir evenly on a constant temperature magnetic stirrer, and control the temperature at 60°C, and stir until it is in a clear and transparent liquid state;

[0031] 2) Add the corresponding weight of laccase into the beaker, and at the same time, pass oxygen into the beaker, stir evenly on a constant temperature magnetic stirrer, so that the laccase is evenly distributed in the beaker liquid, stir for about 10 minutes until it becomes a translucent liquid state;

[0032] 3) Maintain the reaction temperature at 55°C, react for...

Embodiment 3

[0036] The raw materials used in this process are as follows:

[0037] Contains 98% tea polyphenol tea extract; food-grade laccase (5000U / g), food-grade laccase, that is, laccase that reaches the safety level of food grade; distilled water.

[0038] The reaction system includes: 1 g of tea polyphenols, 5 g of laccase, and 1000 mL of distilled water.

[0039] 1) Add 98% tea polyphenols in the corresponding weight portion into a beaker with a stirring bar, stir evenly on a constant temperature magnetic stirrer, and control the temperature at 60°C, and stir until it is in a clear and transparent liquid state;

[0040] 2) Add the corresponding weight of laccase into the beaker, and at the same time, pass oxygen into the beaker, stir evenly on a constant temperature magnetic stirrer, so that the laccase is evenly distributed in the beaker liquid, stir for about 10 minutes until it becomes a translucent liquid state;

[0041] 3) Maintain the reaction temperature at 60°C, react for...

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Abstract

The invention discloses a preparation technology for a tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect. The preparation technology comprises the following steps of respectively dissolving 98% tea polyphenol and food-grade laccase in distilled water according to a certain proportion; after fully solution, regulating the pH value of reaction liquid to 5.5; heating to 60 DEG C and stirring; simultaneously introducing air or oxygen; carrying out catalytic oxidation reaction for 3 hours to obtain oxidized polymer of tea polyphenol; carrying out vacuum concentration on the obtained reaction solution; carrying out column chromatography isolation on the concentrated solution with macroporous resin; and collecting the part eluted by ethanol to obtain the tea polyphenol oxidized polymer with alpha-glucosidase inhibition effect. The tea polyphenol oxidized polymer has obvious alpha-glucosidase inhibition effect, and any poisonous reagent and solvent are not used in the reaction and preparation process. The raw material and preparation technology have high safety, the equipment has simple requirement, and a better compound source for controlling hyperglycemia after meal is provided.

Description

technical field [0001] The invention relates to a preparation process of tea polyphenol oxidation polymer with alpha-glucosidase inhibitory effect. Background technique [0002] In recent years, diabetes has become a common and frequently-occurring disease that seriously affects human health. In my country, with the aging trend of the population, the incidence of diabetes has been increasing year by year in the past 10 years, with an average annual increase of more than 1 million, of which type Ⅱ diabetes accounts for more than 90%. In the prevention and treatment of type 2 diabetes, Impaired Glucose Tolerance (IGT) is an important stage in the occurrence of diabetes. The implementation of effective intervention treatment at the first stage can greatly reduce the probability of developing diabetes in people with abnormal glucose tolerance, and effectively prevent the occurrence of diabetes. At present, the clinical application of intervention drugs for the stage of IGT is ...

Claims

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Application Information

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IPC IPC(8): C12P17/06
Inventor 李岩么焕开李勇张腾崔文
Owner XUZHOU MEDICAL COLLEGE
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