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Application of sphallerocarpus gracilis polysaccharides

A technology of ginseng polysaccharide and polysaccharide, applied in the application field of yellow ginseng polysaccharide, can solve the problems of high nutritional value of yellow ginseng polysaccharide, no report on the development of prebiotics, etc., to promote growth and reproduction, improve intestinal flora and production cost. low effect

Active Publication Date: 2021-03-05
LANZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, the present invention provides a kind of application of yellow ginseng polysaccharide, to solve the problem that yellow ginseng polysaccharide has high nutritional value but its development as a prebiotic has not been reported yet

Method used

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  • Application of sphallerocarpus gracilis polysaccharides
  • Application of sphallerocarpus gracilis polysaccharides
  • Application of sphallerocarpus gracilis polysaccharides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: The effect of polysaccharides of yellow ginseng on the acid production of lactic acid bacteria

[0031] 1. Experimental method

[0032] 1.1 Preparation of fermented milk

[0033] Take an appropriate amount of fresh milk and sterilize it at 85°C for 15 minutes. After cooling to about 43°C, inoculate Lactobacillus bulgaricus and Streptococcus thermophilus in the sterilized milk at an appropriate (w / v) ratio, and then inoculate the yellow ginseng polysaccharide 0.3%, 0.6%, 0.9%, 1.2%, 1.5%, 2.0% were added to fresh milk in the proportion (w / v), stirred evenly, set as the experimental group (i.e. polysaccharide group), without adding yellow ginseng polysaccharide One group was used as a blank control group, and each group was fermented in a 43°C incubator until curdling.

[0034] 1.2 Determination of pH value

[0035] During the fermentation process at 43°C, the pH value of each group was measured every 0.5h, and the samples in each group were measured 3 ti...

Embodiment 2

[0041] Example 2: Polysaccharides from Radix Ginseng Promotes the Proliferation of Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus rhamnosus

[0042] 1. Experimental method

[0043] 1.1 The effect of yellow ginseng polysaccharides on the proliferation of Streptococcus thermophilus

[0044] Take an appropriate amount of fresh milk and sterilize it at 85°C for 15 minutes. After cooling to about 43°C, inoculate Streptococcus thermophilus in the sterilized milk at an appropriate (w / v) ratio, and then inoculate the yellow ginseng polysaccharide with 0.3% , 0.6%, 0.9%, 1.2%, 1.5%, 2.0% ratio (w / v) was added to fresh milk, stirred evenly, set as the experimental group (i.e. polysaccharide group), a group without adding yellow ginseng polysaccharide as For the blank control group, each group was fermented in a 43°C incubator until curdling.

[0045]Pour about 15 mL of M17 medium and MRS medium cooled to 60°C into a plate, rotate the plate to mix, and wait for i...

Embodiment 3

[0061] Embodiment 3: Simulated gastrointestinal solution digestion experiment

[0062] 1. Experimental method:

[0063] 1g of yellow ginseng polysaccharide was dissolved in 100ml of distilled water to make a 1% (w / v) solution.

[0064] 1.1 Simulated gastric juice experiment

[0065] FOS and inulin were used as positive controls.

[0066] Simulated gastric juice formula: NaCl 8g, KCl 0.2g, NaCl 2 HPO 4 2H 2 0 8.25g, NaHPO 4 14.35g, CaCl 2 2H 2 O 0.1g, MgCl 2 ·6H 2 O 0.18g, was dissolved in distilled water to make a 1000ml solution. The pH of the solution was adjusted to 1, 2, 3, 4, 5 with 5 mol / L hydrochloric acid. Take 5ml of each pH solution and add 5ml of polysaccharide solution, and then react on a shaker at 37°C and 130r / min for 6 hours to simulate human gastric movement, and measure the total sugar content and Reducing sugar content, total sugar was measured by phenol-sulfuric acid method, and reducing sugar was measured by DNS method. The degree of hydrolys...

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Abstract

The invention discloses application of sphallerocarpus gracilis polysaccharides, and relates to the technical field of functional food additives and nutritional health-care products, in particular toapplication of the sphallerocarpus gracilis polysaccharide as prebiotics in functional food additives and nutritional health-care products. According to the invention, the sphallerocarpus gracilis polysaccharides serving as a prebiotics raw material derive from sphallerocarpus gracilis, have a rich raw material source, low production cost a simple preparation process, have a prebiotics effect, canpromote growth of probiotics, can resist hydrolysis of gastrointestinal fluid, and can reach intestinal tracts and are utilized by the probiotics in the intestinal tracts, and thus intestinal flora are improved, and human health is promoted.

Description

technical field [0001] The invention relates to the technical field of functional food additives and nutritional health products, in particular to the application of a yellow ginseng polysaccharide. Background technique [0002] Probiotics are important intestinal microorganisms in the human body. They can improve intestinal immune or non-immune barriers, activate endogenous bacterial metabolism, maintain the balance of intestinal microecology, and regulate the metabolism of the body, thus preventing hypertension, diabetes, etc. Metabolic diseases play a regulatory role. [0003] In order to promote the colonization of probiotics in the intestinal tract and regulate the balance of intestinal flora, prebiotics play an important role in it. Prebiotics refer to some organic substances that cannot be digested and absorbed by the host but can selectively promote the metabolism and proliferation of probiotics in the body, thereby improving the health of the host. [0004] Common...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21A23C9/13
CPCA23L33/21A23C9/1307A23V2002/00A23V2200/3202A23V2250/21A23V2250/5116
Inventor 刘迪茹王腾叶子晨刘少东杨云王凯董俊伟李星张莹张诗璇
Owner LANZHOU UNIVERSITY
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