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Preparation method for alpha-glucosidase inhibitor as well as product and usage thereof

A glucosidase and inhibitor technology, applied in the field of preparation of α-glucosidase inhibitors, can solve the problems of staying, lack of theoretical basis, hindering large-scale preparation and application of α-glucosidase inhibitors, etc. Effects of blood sugar fluctuations

Active Publication Date: 2015-05-13
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These studies all stay at the level of the crude extract of soybean fermented product, and there are few reports on the separation and characterization of the effective components of the inhibitor. Therefore, the lack of theoretical basis has greatly hindered the development of α-glucosidase inhibitors in soybean products. Large-scale preparation and application

Method used

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  • Preparation method for alpha-glucosidase inhibitor as well as product and usage thereof
  • Preparation method for alpha-glucosidase inhibitor as well as product and usage thereof
  • Preparation method for alpha-glucosidase inhibitor as well as product and usage thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The preparation of embodiment 1 two kinds of α-glucosidase inhibitors

[0053] Use Lactobacillus plantarum ST-Ⅲ with the preservation number CGMCC No.0847 as the fermentation strain to ferment 1L of aseptic soybean milk at 25°C for 24 hours. The obtained fermentation liquid is heated at 100°C for 10 minutes, cooled to 25°C and centrifuged to obtain the supernatant , centrifuged at 8000rpm for 10 minutes to get the supernatant obtained by extraction with 2 times the volume of ethyl acetate, and after the obtained ethyl acetate phase was rotatably evaporated to dryness, 20mL of ethyl acetate was added to prepare the crude extract of α-glucosidase inhibitors. solution, take 1.5mL of the crude extract and put it on the silica gel column whose initial condition is ethyl acetate: n-hexane volume ratio of 2:3 (v / v), according to the volume ratio of ethyl acetate: n-hexane : 3 (v / v), the volume ratio of ethyl acetate:n-hexane is 3:2 (v / v), the volume ratio of ethyl acetate:n-he...

Embodiment 2

[0055] The preparation of embodiment 2 two kinds of α-glucosidase inhibitors

[0056] Use Lactobacillus plantarum ST-Ⅲ with the preservation number CGMCC No.0847 as the fermentation strain to ferment 1L of aseptic soybean milk at 40°C for 120 hours. The obtained fermentation liquid is heated at 98°C for 20 minutes, cooled to 20°C and then centrifuged at 9000rpm for 15 minutes. Get supernatant, the supernatant of gained uses the ethyl acetate of 4 times volume to extract, after the ethyl acetate phase of gained is evaporated to dryness, add 20mL ethyl acetate and be mixed with the crude extract of α-glucosidase inhibitor, take this 1.5 mL of the crude extract was loaded on a silica gel column whose initial condition was ethyl acetate: n-hexane volume ratio of 2:3 (v / v), according to the ethyl acetate: n-hexane volume ratio of 2:3 (v / v), ethyl acetate: the volume ratio of n-hexane is 3:2 (v / v), ethyl acetate: the volume ratio of n-hexane is 4:1 (v / v) order, with the flow rate o...

Embodiment 3

[0058] The preparation of embodiment 3 two kinds of α-glucosidase inhibitors

[0059] Use Lactobacillus plantarum ST-Ⅲ with preservation number CGMCC No.0847 as the fermentation strain to ferment 1L of aseptic soybean milk at 37°C for 72 hours, heat the obtained fermentation liquid at 95°C for 30min, cool to 15°C and centrifuge at 8000rpm for 10 minutes Get supernatant, the supernatant of gained uses the ethyl acetate of 5 times of volumes to extract, and after the ethyl acetate phase of gained is rotary evaporated to dryness, add 20mL ethyl acetate and be mixed with the crude extract of α-glucosidase inhibitor, take this 1.5 mL of the crude extract was loaded on a silica gel column whose initial condition was ethyl acetate: n-hexane volume ratio of 2:3 (v / v), according to the ethyl acetate: n-hexane volume ratio of 2:3 (v / v), the volume ratio of ethyl acetate: n-hexane is 3:2 (v / v), the volume ratio of ethyl acetate: n-hexane is 4:1 (v / v) sequence, with a flow rate of 1.5mL / ...

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Abstract

The invention discloses a preparation method for an alpha-glucosidase inhibitor as well as a product and a usage thereof. The preparation method comprises the following steps: centrifugalizing fermented soy bean milk and taking supernatant, extracting the obtained supernatant by using ethyl acetate, depressurizing and evaporating the obtained ethyl acetate-phase to be dry, adding ethyl acetate to prepare an alpha-glucosidase inhibitor crude extraction liquid, separating and eluting the obtained crude extraction liquid by using a silica gel column, testing inhibition of the obtained eluant to alpha-glucosidase, combining and collecting the eluants of component peak according to inhibition effects and freeze-drying to obtain the alpha-glucosidase inhibitor. The invention provides an active ingredient which is separated from a soy bean fermentation product and has obvious inhibition effect to alpha-glucosidase, and offers new ideas for industrial preparation and usage of soy bean fermentation-originated alpha-glucosidase inhibitor. According to the invention, the obtained alpha-glucosidase inhibitor can be directly used in production of products for controlling absorption of carbohydrate in intestinal tract, so as to achieve the purpose of blood glucose fluctuation control.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a preparation method of an alpha-glucosidase inhibitor and its product and application. Background technique [0002] In recent years, diabetes has been widely prevalent all over the world, and it has become the third largest chronic disease that seriously endangers human health after tumors and cardiovascular diseases. With the rapid development of my country's economy and society, changes in dietary structure and lifestyle, and the acceleration of population aging, the prevalence of diabetes is also showing a trend of rapid increase. While the prevalence of diabetes is rising rapidly, the awareness rate, treatment rate and control rate of diabetes in my country are obviously low. Diabetes has become a public health problem that seriously endangers the health of the population in our country, and has an increasingly serious impact on economic and social development. ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/20A61K45/06A61K36/48A61P3/10A61P3/02A23L33/00A23L11/50
CPCC12P1/04A23V2002/00A61K36/00A23V2400/169A23V2200/30
Inventor 韩瑨郭本恒吴正钧刘欢欢
Owner BRIGHT DAIRY & FOOD
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