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Fermented liquid of natural raw materials and its use for preparing composition for suppressing allergic reaction or improving immunity

A technology of natural raw materials and fermented liquid, which is applied in the field of suppressing allergic reactions or improving immunity, and can solve problems such as decreased immunity and inability of the immune system to function effectively

Active Publication Date: 2022-05-06
TCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, when the immune system is in an abnormally overactivated state for a long time, it will not be able to effectively function when the immune system is attacked by real bacteria or viruses, which will greatly reduce the immunity of the individual and expose him to higher risks

Method used

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  • Fermented liquid of natural raw materials and its use for preparing composition for suppressing allergic reaction or improving immunity
  • Fermented liquid of natural raw materials and its use for preparing composition for suppressing allergic reaction or improving immunity
  • Fermented liquid of natural raw materials and its use for preparing composition for suppressing allergic reaction or improving immunity

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0086] [Example 1] Preparation of natural raw material fermentation liquid

[0087] Red jujube (Ziziphus jujube Miller), apple (Malus pumila), militaris (Cordyceps Militaris), Yangchun sand (Amomum villosum), and water are mixed in a weight ratio of 1:1:1:1:40 (the weight of water is jujube , apples, Cordyceps militaris, and 10 times the total weight of amomum), soaking and extracting at 95°C for 1 hour to obtain the extraction juice of natural raw materials. Then, before returning to room temperature, according to the total weight of red dates, apples, Cordyceps militaris, amomum, and water, 10 wt% of glucose was added to the extraction juice of natural raw materials to obtain a culture solution. The pH value of the culture solution at this time is 5.4, and the Brix value is 10.7°Bx.

[0088] After the culture liquid was cooled to room temperature, 0.1 wt% of the culture liquid was added with Saccharomyces cerevisiae of the BCRC20271 strain to the culture liquid and fermente...

example 2

[0089] [Example 2] Preparation of natural raw material fermentation liquid

[0090] After mixing red dates, apples, Cordyceps militaris, Yangchun sand, and water in a weight ratio of 1:1:1:1:40 (the weight of water is 10 times the total weight of red dates, apples, Cordyceps militaris, and Amomum), Soak and extract at 95°C for 1 hour to obtain the extract juice of natural raw materials. Then, before returning to room temperature, according to the total weight of red dates, apples, Cordyceps militaris, amomum, and water, 10 wt% of glucose was added to the extraction juice of natural raw materials to obtain a culture solution. The pH value of the culture solution at this time is 5.4, and the Brix value is 10.7°Bx.

[0091] After the culture liquid was cooled to room temperature, 0.1 wt% of the culture liquid was added with Saccharomyces cerevisiae of the BCRC20271 strain to the culture liquid and fermented for 1 day to form the first primary fermentation liquid. Then add Lacto...

example 3

[0093] [Example 3] Preparation of natural raw material fermentation liquid

[0094] After mixing red dates, apples, Cordyceps militaris, Yangchun sand, and water in a weight ratio of 1:1:1:1:40 (the weight of water is 10 times the total weight of red dates, apples, Cordyceps militaris, and Amomum), According to the total weight of red dates, apples, Cordyceps militaris, amomum, and water, 10 wt% of glucose was added therein to obtain a mixed solution. Soak and extract the mixed solution at 95° C. for 1 hour to obtain a culture solution. The pH value of the culture solution at this time is 5.4, and the Brix value is 10.7°Bx.

[0095] After the culture liquid was cooled to room temperature, 0.1 wt% of the culture liquid was added with Saccharomyces cerevisiae of the BCRC20271 strain to the culture liquid and fermented for 1 day to form the first primary fermentation liquid. Then add Lactobacillus helveticus (Lactobacillus helveticus) of TCI357 strain at 0.05wt% relative to the...

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Abstract

The invention provides a fermented liquid of natural raw materials, which is prepared by a preparation method comprising the following steps: mixing glucose, red dates, apples, Cordyceps militaris, and amomum with water to obtain a culture liquid; Each strain was fermented for 4-15 days. The present invention also provides a use of the fermented liquid of natural raw materials for suppressing allergic reactions or improving immunity.

Description

technical field [0001] The invention relates to a use of fermented liquid of natural raw materials for suppressing allergic reactions or improving immunity. Background technique [0002] When a biological tissue is subjected to certain external stimuli (such as stimuli from pathogens, damaged cells or irritants), an allergic reaction will be triggered at some point, and inflammatory substances will be released, thereby causing an inflammatory response. [0003] The inflammatory response is inherently part of the pre-existing biological response of vascular tissue to noxious stimuli. The inflammatory response is a protective response by the organism's immune system in attempting to remove harmful stimuli and initiate the healing process. In the absence of inflammation, the irritant is not easily removed and / or the wound infection is difficult to heal. [0004] However, when an allergy triggers an overly intense inflammatory response, it can cause discomfort, inconvenience, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/9064A61P37/04A61P37/08
CPCA61P17/00A61Q19/00A23V2002/00A23L33/105A61K36/898A61K8/9794A61P39/00A23V2200/318A23V2250/21
Inventor 林咏翔吴佩宜
Owner TCI CO LTD