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Procyanidine-polysaccharide novel natural solid combined bacteriostatic agent as well as preparation method and application thereof

A technology of proanthocyanidin and bacteriostatic agent, which is applied in the field of food preservation technology and functional food, can solve the problems of limited application of pathogenic bacteria, and achieves the enhancement of intestinal health, inhibition of protein oxidation and lipid oxidation, and improvement of intestinal bacteria. The effect of group structure

Pending Publication Date: 2021-11-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the problem in the prior art is that the unfavorable phenomenon that low concentrations of proanthocyanidins promote the growth of pathogenic bacteria largely limits the application of polyphenols represented by proanthocyanidins in anti-harmful microorganisms

Method used

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  • Procyanidine-polysaccharide novel natural solid combined bacteriostatic agent as well as preparation method and application thereof
  • Procyanidine-polysaccharide novel natural solid combined bacteriostatic agent as well as preparation method and application thereof
  • Procyanidine-polysaccharide novel natural solid combined bacteriostatic agent as well as preparation method and application thereof

Examples

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Effect test

Embodiment 1

[0057] A kind of proanthocyanidin-polysaccharide novel natural solid combined antibacterial agent with synergistic effect, it is made up of the raw material of following mass ratio:

[0058] Raw material mass ratio%

[0059] Proanthocyanidins 70%

[0060] Polysaccharides 30%.

[0061] Experimental materials and composition preparation methods:

[0062] Proanthocyanidins are extracted from lotus plants (lotus pod or lotus leaf or lotus seed shell or lotus root skin or lotus root node) or grape skin or litchi shell or green snake fruit (patent authorization number: CN 02115423.6); Base chitosan is slightly modified on the basis of the prior art (patent authorization number CN 105348407 A) and carried out carboxymethylation derivation to improve its water solubility and biological activity without any side effects; On the basis of the authorization number CN 105237653A), slightly modify and extract from the pericarp such as citrus, lemon, pomelo, mango (conventional technology...

Embodiment 2-6

[0069] A kind of proanthocyanidin-polysaccharide novel natural solid combination antibacterial agent with synergistic effect, it is made up of the raw material of following mass percentage:

[0070] Raw materials and examples 2 3 4 5 6 Proantho Cyanidins 15 30 50 60 72 polysaccharide 85 70 50 40 28 total 100 100 100 100 100

[0071] Its preparation steps are identical with embodiment 1:

Embodiment 7

[0073] Determination of concentration-effect curve, MIC (minimum inhibitory concentration) / MBC (minimum bactericidal concentration) value of proanthocyanidin and polysaccharide of the present invention to pathogenic bacteria

[0074] 1. Materials and methods

[0075] 1.1 Experimental strains and activation and cultivation

[0076] Four kinds of pathogenic bacteria (Escherichia coli, Salmonella, Staphylococcus aureus and Shigella, provided by Hubei Academy of Agricultural Sciences) were streaked and cultured overnight on LB agar medium plate through an inoculation loop (37°C) , and picked a single colony to streak again overnight, and the plate after the second activation was stored at 4°C. The single colonies used in the experiment were taken from the bacterial plate activated every three weeks to ensure the viability of the bacteria.

[0077] After activation, take a single colony of pathogenic bacteria in a sterile LB (Luria-Bertani) broth medium and place it in a water ba...

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Abstract

The invention discloses a procyanidine-polysaccharide novel natural solid combined bacteriostatic agent as well as a preparation method and an application thereof, the combined bacteriostatic agent is prepared from procyanidine and polysaccharide according to a certain proportion, and the preparation method comprises the following steps: A, taking the procyanidine and the polysaccharide according to the proportion; B, putting the procyanidine and the polysaccharide into a mixing container, and uniformly mixing to obtain a mixture; C, adding distilled water into the mixture, uniformly mixing, and standing in a dark place to obtain a compound; and D, drying the obtained compound at low temperature under reduced pressure to obtain the novel natural solid combined bacteriostatic agent. Meanwhile, the invention further relates to the application of the natural solid combined bacteriostatic agent in food preservation and health food. The addition of the polysaccharide reverses the adverse effect of the procyanidine on promoting the growth of pathogenic bacteria at low concentration, improves the antibacterial property of the procyanidine, is simple and convenient in preparation method and stable in state, and integrates the advantages of the procyanidine and the polysaccharide, so that the combined bacteriostatic agent can replace antibiotics and preservatives to be applied to food preservation and health food.

Description

Technical field: [0001] The invention belongs to the field of food preservation technology and functional food technology, and specifically relates to a novel natural solid combined bacteriostatic agent with synergistic effect, and also relates to a preparation method of a solid combined bacteriostatic agent containing proanthocyanidins and polysaccharides. Use of a solid combined antibacterial agent containing proanthocyanidins and polysaccharides in food preservation and health food. Background technique: [0002] Foodborne diseases are a public health problem of great concern. Statistics in recent years show that about a quarter of the world's population is exposed to foodborne pathogens such as Escherichia coli, Staphylococcus aureus, Salmonella, Shigella risk of bacterial infection. These pathogenic bacteria are transmitted by polluting water and food, and grow and reproduce during food growth, transportation and storage, and finally enter the human body and cause abdo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3562A23L33/105A23L33/125A23L2/44A23C3/08A23B4/20A23B7/154
CPCA23L3/3472A23L3/3562A23L33/105A23L33/125A23L2/44A23C3/08A23B4/20A23B7/154A23V2002/00A23V2200/10A23V2250/21166A23V2250/51A23V2200/32A23V2200/242A23V2200/324A23V2250/5112A23V2250/51088A23V2200/02
Inventor 王静祎汪超吴茜孙智达谢笔钧
Owner HUBEI UNIV OF TECH
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