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Nattokinase-containing micro-emulsion and preparation method thereof

A technology of nattokinase and microemulsion is applied in the directions of food ingredients as emulsifier, food forming, function of food ingredients, etc., can solve the problems such as easy inactivation of nattokinase, achieve simple and feasible preparation process, low cost, High bioavailability effect

Pending Publication Date: 2019-01-25
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the existing problem of easy inactivation of nattokinase, the present invention provides a microemulsion containing nattokinase, which is used for thrombolysis and lipid-lowering, can overcome the first-pass effect, and increase the concentration of nattokinase in the small intestine. Absorption, exert antithrombotic effect, improve bioavailability

Method used

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  • Nattokinase-containing micro-emulsion and preparation method thereof
  • Nattokinase-containing micro-emulsion and preparation method thereof
  • Nattokinase-containing micro-emulsion and preparation method thereof

Examples

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Effect test

Embodiment 1

[0024] The present invention will be further described below in conjunction with specific embodiments and attached tables, but the following content should not be interpreted as limiting the scope of protection of the invention to any extent.

[0025] A kind of microemulsion containing nattokinase of embodiment 1, the mass percent composition of described microemulsion is as follows:

[0026] Nattokinase freeze-dried powder

2g (800FU / g)

Isopropyl myristate

8g

Apple Polyphenol Caprylate

10g

Absolute ethanol

5g

Deionized water

78g

[0027] Its preparation process is:

[0028] S1. Add the freeze-dried nattokinase powder into water and stir to dissolve it, then add absolute ethanol and mix to form a water phase;

[0029] S2. Mix and stir apple polyphenol caprylate and isopropyl myristate at 40° C. to form an oil phase;

[0030] S3. Slowly add the oil phase into the water phase, and stir while adding, until a uniform emuls...

Embodiment 2

[0031] A kind of microemulsion containing nattokinase of embodiment 2, the mass percent composition of described microemulsion is as follows:

[0032]

[0033]

[0034] Its preparation process is:

[0035] S1. Add the freeze-dried nattokinase powder into water and stir to dissolve it, then add polyethylene glycol 400 and mix to form an aqueous phase;

[0036] S2, mixing medium chain triglycerides and grape seed proanthocyanidin hexanoate at 50°C to form an oil phase;

[0037] S3. Slowly add the oil phase into the water phase, and stir while adding, until a uniform emulsion is formed, filter through a 0.2 μm microporous membrane, sterilize, and separate to obtain a nattokinase microemulsion.

Embodiment 3

[0038] A kind of microemulsion containing nattokinase of embodiment 3, the mass percent composition of described microemulsion is as follows:

[0039] Nattokinase freeze-dried powder

8g (2000FU / g)

olive oil

6g

Corn oil

10g

Apple Polyphenol Caprylate

15g

glycerin

6g

Deionized water

55g

[0040] Its preparation process is:

[0041] S1. Add the freeze-dried nattokinase powder into water and stir to dissolve it, then add glycerin and mix to form an aqueous phase;

[0042] S2, mixing and stirring olive oil, corn oil, and apple polyphenol caprylate at 45° C. to form an oil phase;

[0043] S3. Slowly add the oil phase into the water phase, and stir while adding, until a uniform emulsion is formed, filter through a 0.2 μm microporous membrane, sterilize, and separate to obtain a nattokinase microemulsion.

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Abstract

The invention relates to a nattokinase-containing micro-emulsion and a preparation method thereof, wherein the nattokinase-containing micro-emulsion contains 2-12% of nattokinase freeze-drying powder,5-20% of an oil phase solvent, 10-20% of a polyphenol emulsifier, 5-10% of a co-emulsifier, and the balance of deionized water. The preparation method comprises: dissolving nattokinase freeze-dryingpowder and a co-emulsifier with water to prepare a water phase; uniformly stirring an oil phase solvent and a polyphenol emulsifier under a heating condition to prepare an oil phase; and slowly addingthe oil phase into the water phase while stirring to form a uniform emulsion, filtering with a microporous filtration membrane, sterilizing, and sub-packaging to obtain the nattokinase-containing micro-emulsion. According to the present invention, the degradation inactivation of the nattokinase before the absorption in small intestine is reduced by preparing the micro-emulsion from the nattokinase, such that the nattokinase can be well absorbed by the human body, and the bioavailability of the drug is improved.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a microemulsion, in particular to a microemulsion containing nattokinase. Background technique [0002] Natto originated in the Qin and Han Dynasties of China. It is a traditional fermented food. It was introduced to Japan by Jianzhen during the Tang Dynasty. According to Japanese customs, it evolved into natto. It is the "secret recipe" for longevity in Japan. It has been eaten for more than 1000 years. Natto has a unique flavor and stickiness, which is similar to my country's traditional food, fermented soybeans, but natto is fermented by pure strains, and the time is relatively short, easy to control, and its health care function is much higher than fermented soybeans. [0003] Nattokinase (nattolinase, NK) was first discovered and named by Japanese scientist Dr. Sumi Yoko in 1987. It is a serine protease with strong fibrinolytic activity extracted from natto, a traditional Japanes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/10A23L29/00A23P10/30A23P10/35A23L3/3463A23L3/349A23L3/3517
CPCA23L3/3463A23L3/349A23L3/3517A23V2002/00A23L29/03A23L29/04A23L29/10A23L33/00A23P10/30A23P10/35A23V2200/32A23V2200/10A23V2200/222A23V2250/082A23V2250/186
Inventor 王培鑫张雪赵志超张建楠田蓓金志敏
Owner ZHEJIANG UNIV OF TECH
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