Slow-release stress-resistant probiotic crystal ball and preparation method thereof

A technology of probiotics and stress resistance, which is applied in the direction of pharmaceutical formulas, medical preparations with non-active ingredients, medical preparations containing active ingredients, etc., can solve problems such as inability to effectively exert the desired effect, gastric acid damage and inactivation, and achieve Long product storage period, delayed failure time, good stress resistance effect

Active Publication Date: 2021-10-22
SHENZHEN AIMIGENE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the probiotic products in the prior art are easily damaged and inactivated by gastric acid, bile salts, and pancreatic juice in the digestive tract, and cannot effectively exert their ideal effects, the purpose of the present invention is to provide a slow-release anti-stress probiotic Microspheres

Method used

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  • Slow-release stress-resistant probiotic crystal ball and preparation method thereof
  • Slow-release stress-resistant probiotic crystal ball and preparation method thereof
  • Slow-release stress-resistant probiotic crystal ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A slow-release anti-stress probiotic crystal ball, including a probiotic inner core layer, a slow-release layer, an anti-stress layer and a protective layer arranged sequentially from the inside to the outside; wherein, the probiotic inner core layer has a spherical structure, and the slow-release layer, anti-stress layer and protective layer are sequentially coated on the surface of the probiotic inner core layer, wherein the mass ratio of the slow-release layer, anti-stress layer, protective layer to the probiotic inner core layer is 0.6:1.2:0.5:10.

[0048] The inner core layer of probiotics is formed by compounding probiotic fermented liquid and starch and freeze-drying, wherein the mass ratio of probiotic fermented liquid and starch is 6:1.

[0049] The probiotic fermented liquid is made by mixing probiotics, prebiotics and purified water, wherein the mass ratio of probiotics to prebiotics is 1:0.5, and the concentration of probiotics is 1×10 9 CFU / mL.

[0050] Th...

Embodiment 2

[0063] A slow-release anti-stress probiotic crystal ball, including a probiotic inner core layer, a slow-release layer, an anti-stress layer and a protective layer arranged sequentially from the inside to the outside; wherein, the probiotic inner core layer has a spherical structure, and the slow-release A layer, an anti-stress layer and a protective layer are sequentially coated on the surface of the probiotic inner core layer, and the mass ratio of the slow-release layer, the anti-stress layer, the protective layer to the probiotic inner core layer is 0.1:0.5:0.2:10.

[0064] The probiotic inner core layer is formed by compounding probiotic fermentation broth and cellulose and freeze-drying, wherein the mass ratio of probiotic fermentation broth to cellulose is 1:1.

[0065] The probiotic fermented liquid is made by mixing probiotics, prebiotics and purified water, wherein the mass ratio of probiotics to prebiotics is 1:0.2, and the concentration of probiotics is 5×10 9 CFU / ...

Embodiment 3

[0079] A slow-release anti-stress probiotic crystal ball, including a probiotic inner core layer, a slow-release layer, an anti-stress layer and a protective layer arranged sequentially from the inside to the outside; wherein, the probiotic inner core layer has a spherical structure, and the slow-release A layer, an anti-stress layer and a protective layer are sequentially coated on the surface of the probiotic inner core layer, and the mass ratio of the slow-release layer, the anti-stress layer, the protective layer to the probiotic inner core layer is 1:1.6:0.8:10.

[0080] The probiotic inner core layer is formed by compounding probiotic fermented liquid and gelatin and then freeze-dried, wherein the mass ratio of probiotic fermented liquid and gelatin is 10:1.

[0081] The probiotic fermented liquid is made by mixing probiotics, prebiotics and purified water, wherein the mass ratio of probiotics to prebiotics is 1:0.8, and the concentration of probiotics is 8×10 9 CFU / mL. ...

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Abstract

The invention discloses a slow-release stress-resistant probiotic crystal ball and a preparation method thereof. The slow-release stress-resistant probiotic crystal ball comprises a probiotic inner core layer, a slow-release layer, a stress-resistant layer and a protective layer which are sequentially arranged from inside to outside, wherein the probiotic inner core layer is of a spherical structure, and the surface of the probiotic inner core layer is sequentially coated with the slow-release layer, the stress-resistant layer and the protective layer. The probiotic inner core layer is wrapped with the material of the slow-release layer, the material of the stress-resistant layer and the material of the protective layer in sequence through a pot coating method to obtain the slow-release stress-resistant probiotic crystal ball. The probiotic crystal ball membrane material with better stress resistance is prepared, and the stress-resistant membrane can better protect the probiotics in the membrane, so that the probiotics are prevented from being damaged and inactivated by gastric acid, cholate, pancreatic juice and the like in the digestive tract during use, and an ideal effect is exerted.

Description

technical field [0001] The invention relates to the field of probiotic crystal balls, in particular to a slow-release and stress-resistant probiotic crystal ball and a preparation method thereof. Background technique [0002] Since Elie Metchnikoff, a Russian microbiologist who won the Nobel Prize for Medicine in 1908, confirmed the health effects of lactic acid bacteria, more and more probiotic efficacy and research have been published and confirmed. Oral intake of probiotics Bacteria to maintain the intestinal flora flora, which has a considerable positive effect on human health. [0003] However, for the vast majority of probiotics, they are generally susceptible to environmental influences. After oral administration, they are easily damaged and inactivated by gastric acid, bile salts, and pancreatic juice in the digestive tract, and cannot effectively exert their ideal effects. Therefore, methods or technologies that can improve the survival rate of probiotics in advers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/741A61K9/50A61K47/36A61P1/00C08B37/08
CPCA61K35/741A61K9/5073A61K9/5089A61K9/5036A61P1/00C08B37/003A61K9/19
Inventor 徐晓强王晓凯
Owner SHENZHEN AIMIGENE TECH CO LTD
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