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A kind of spirulina oligosaccharide and its application in the preparation of functional preparations for regulating intestinal health

A technology of spirulina and spirulina powder, which is applied in the preparation of preparations for regulating intestinal health functions, in the field of spirulina oligosaccharides, can solve problems such as environmental pollution, achieve good application prospects, good regulation of intestinal flora structure, high yield effect

Active Publication Date: 2022-04-19
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention patent (202010126018.1) discloses a preparation method of xanthan gum oligosaccharides, which uses acid hydrolysis and dialysis followed by lyophilization to obtain xanthan gum oligosaccharides, while the invention patent (201811270639.6) discloses a bletilla striata oligosaccharide and its composition in For application in improving intestinal microecology, Bletilla striata oligosaccharides are degraded by strong acid or glucoglycoside hydrolase, all of which introduce chemical reagents and bring certain potential pollution to the environment

Method used

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  • A kind of spirulina oligosaccharide and its application in the preparation of functional preparations for regulating intestinal health
  • A kind of spirulina oligosaccharide and its application in the preparation of functional preparations for regulating intestinal health
  • A kind of spirulina oligosaccharide and its application in the preparation of functional preparations for regulating intestinal health

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of spirulina oligosaccharides: Weigh a certain amount of spirulina powder, add 30 times the volume of distilled water, mix well, put it in a -20°C refrigerator to freeze, thaw at room temperature, and after 3 cycles, use ultrasonic extraction (ultrasonic conditions: power 50 %, time 30min, temperature 80°C), and then stirred at 80°C for 2h. Centrifuge at 10,000r / min for 30min to remove the precipitate. After the supernatant is concentrated by rotary evaporation, add 4 times the volume of absolute ethanol, refrigerate at 4°C overnight, centrifuge to collect the precipitate, add 2 times the volume of distilled water to redissolve, and add 1% papain , after enzymatic hydrolysis at 50°C for 2 hours, after deproteinization by Sevag method, add 1.5% (w / v) activated carbon to decolorize at 40°C for 1 hour, remove the activated carbon by suction filtration, adjust the pH to 8.0, add 500 U / g of marine microbial glycosidase, Hydrolyze at 40°C for 8 hours, inactivate t...

Embodiment 2

[0031] Preparation of spirulina oligosaccharides: Weigh a certain amount of spirulina powder, add 40 times the volume of distilled water, mix well, freeze in a -20°C refrigerator, thaw at room temperature, and cycle 3 times before extracting with ultrasonic waves (ultrasonic conditions: power 50 %, time 30min, temperature 80°C), and stirred at 60°C for 5h. Centrifuge at 10,000r / min for 30min to remove the precipitate. After the supernatant is concentrated by rotary evaporation, add 4 times the volume of absolute ethanol, refrigerate at 4°C overnight, centrifuge to collect the precipitate, add 2 times the volume of distilled water to redissolve, and add 1% papain , after enzymatic hydrolysis at 50°C for 2 hours, after deproteinization by Sevag method, add 1.5% (w / v) activated carbon to decolorize at 40°C for 1 hour, remove the activated carbon by suction filtration, adjust pH to 8.0, add marine microbial glycosidase 2000U / g, Hydrolyze at 50°C for 5 hours, inactivate the enzyme ...

Embodiment 3

[0033] Preparation of spirulina oligosaccharides: Weigh a certain amount of spirulina powder, add 20 times the volume of distilled water, mix well, freeze in a -20°C refrigerator, thaw at room temperature, and cycle 3 times, then use ultrasonic extraction (ultrasonic conditions: power 50 %, time 30min, temperature 80°C), and then stirred at 90°C for 2h. Centrifuge at 10,000r / min for 30min to remove the precipitate. After the supernatant is concentrated by rotary evaporation, add 3 times the volume of absolute ethanol, refrigerate overnight at 4°C, centrifuge to collect the precipitate, add 2 times the volume of distilled water to redissolve, and add 1% papain , after enzymatic hydrolysis at 50°C for 2 hours, after deproteinization by Sevag method, add 1.5% (w / v) activated carbon to decolorize at 40°C for 1 hour, remove the activated carbon by suction filtration, adjust pH to 8.0, add marine microbial glycosidase 1000U / g, Hydrolyze at 30°C for 8 hours, inactivate the enzyme in ...

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Abstract

The invention belongs to the technical field of functional nutritious food, and specifically discloses a spirulina oligosaccharide and its application in preparing functional preparations for regulating intestinal health. The spirulina oligosaccharides of the present invention are extracted from spirulina powder by repeated freezing and thawing, ultrasonic-assisted hot water extraction, alcohol precipitation, deproteinization, decolorization, degradation, ultrafiltration and other processes, wherein the degradation uses marine microbial glycosidase to obtain The average molecular weight of spirulina oligosaccharides is concentrated at 300-2000Da, mainly composed of α-glucose, which has the activity of promoting the proliferation of bifidobacteria and lactobacilli at the same time, and is superior to spirulina polysaccharides, and can also significantly increase the diversity of intestinal flora , as well as the abundance of beneficial bacteria, and reduce the abundance of harmful bacteria, it can be applied to functional foods and health products that regulate intestinal health.

Description

technical field [0001] The invention belongs to the field of functional nutritious food, and more specifically relates to a spirulina oligosaccharide and its application in preparing functional preparations for regulating intestinal health. Background technique [0002] Intestinal flora is closely related to human health and disease. By competing with pathogenic bacteria for binding sites and producing antibacterial substances, they prevent pathogenic bacteria from invading intestinal epithelial cells and establish a healthy intestinal dynamic microecological balance. Once this balance is broken , changes in the intestinal flora will affect the health of the host through a variety of channels. Functional oligosaccharides can selectively proliferate beneficial bacteria, and inhibit pathogenic bacteria by competitive exclusion through biological barrier function and fermentation acid production. When oligosaccharides are taken under the imbalance of intestinal flora, benefici...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14A23L33/21
CPCA23L33/21C12P19/14A23V2002/00A23V2200/308A23V2200/3202A23V2200/326A23V2200/328A23V2200/332A23V2200/30A23V2250/51
Inventor 蔡冰娜潘剑宇杨键万鹏孙恢礼陈华
Owner SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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