Composition for treating and preventing cardiovascular and cerebrovascular equilibrium enzyme and preparation method thereof

Abstract

The invention relates to the technical field of nutritious food, in particular to a composition for treating and preventing cardiovascular and cerebrovascular balancing enzyme and a preparation method, and the composition comprises the following raw materials by weight percentage: streptokinase, catalase, lipase, soybean protease, red yeast rice, flavonoids, anthocyanin, short-chain fatty acid and green tea polyphenol. The specific composition comprises the following raw materials: 10-15 parts of streptokinase, 8-12 parts of catalase, 12-15 parts of lipase, 9-12 parts of soybean protease, 6-10 parts of red yeast rice, 7-10 parts of flavonoids, 2-8 parts of anthocyanin, 4-7 parts of short-chain fatty acid and 11-14 parts of green tea polyphenol. Clinical tests and animal experiments prove that the cardiovascular and cerebrovascular balancing enzyme composition can remarkably improve key physiological indexes of blood fat, blood sugar and blood pressure and reduce cardiovascular and cerebrovascular risk factors such as arteriosclerosis and thrombosis, and meanwhile, patients who use the cardiovascular and cerebrovascular balancing enzyme composition for a long time have no toxic or side effects. The indexes such as arteriosclerosis index and blood fat are obviously improved, and the occurrence risk of cardiovascular and cerebrovascular diseases is greatly reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of nutritional foods, and in particular to a composition and a preparation method for treating and preventing cardiovascular and cerebrovascular balance enzymes. Background Art

[0002] The balanced enzyme composition for treating and preventing cardiovascular and cerebrovascular diseases helps to improve blood circulation, lower blood lipids, prevent thrombosis, protect vascular endothelial cells, etc. through the synergistic effect of multiple active ingredients, thereby maintaining cardiovascular health.

[0003] The patent application number is 201210317551.1, which states in the specification that "health-care flour for cerebrovascular diseases. The health-care flour is made of the following raw materials in parts by weight: 40-60 parts of wheat flour, 5-15 parts of corn flour, 5-15 parts of soybean flour, 5-15 parts of pea flour, 5-15 parts of sweet potato flour, and 5-15 parts of soybean flour. The health-care flour of the present invention has balanced and coordinated nutritional ingredients. While meeting the daily calorie needs of the human body, it contains thrombolytic enzymes, lecithin, vitamin K and monastatin compounds, which balance blood nutrition, soften blood vessels, lower blood lipids, and play a role in preventing cardiovascular and cerebrovascular diseases." The clinical trial results mentioned in the above technical examples show that the food has an improving effect on blood lipid levels and arteriosclerosis index, but each person's physique and eating habits are different, and the actual effect may vary. In addition, the use of a single enzyme has limited effect, and the stability, activity and bioavailability of enzymes also affect their clinical application.

[0004] In summary, the development of compositions and preparation methods for treating and preventing cardiovascular and cerebrovascular balance enzymes is still a key issue that needs to be urgently addressed in the field of nutritional food technology. Summary of the invention

[0005] The purpose of the present invention is to solve the problem that the clinical trial results mentioned in the examples in the prior art show that food has an improving effect on blood lipid levels and arteriosclerosis index, but each person's physique and eating habits are different, and the actual effect may vary. In addition, the use effect of a single enzyme is limited, and the stability, activity and bioavailability of the enzyme also affect its clinical application. The present invention provides a composition and preparation method of treating and preventing cardiovascular and cerebrovascular balance enzymes.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] The present invention provides a composition for treating and preventing cardiovascular and cerebrovascular balance enzymes, comprising: the following raw materials in percentage by weight: streptokinase, catalase, lipase, soybean protease, red yeast rice, flavonoids, anthocyanidins, short-chain fatty acids, and green tea polyphenols;

[0008] The specific composition includes the following raw materials: 10-15 parts of streptokinase, 8-12 parts of catalase, 12-15 parts of lipase, 9-12 parts of soybean protease, 6-10 parts of red yeast rice, 7-10 parts of flavonoids, 2-8 parts of anthocyanidins, 4-7 parts of short-chain fatty acids, and 11-14 parts of green tea polyphenols.

[0009] Furthermore, 15 parts of streptokinase, 12 parts of catalase, 15 parts of lipase, 12 parts of soybean protease, 10 parts of red yeast rice, 10 parts of flavonoids, 8 parts of anthocyanins, 7 parts of short-chain fatty acids, and 14 parts of green tea polyphenols.

[0010] Furthermore, the preparation method of streptokinase comprises the following steps:

[0011] A1. Inoculate Streptomyces into a pre-prepared liquid culture medium, and culture under suitable conditions of 30-37°C, pH 7.0-7.5 and oxygen supply for 24-48 hours;

[0012] A2. After the culture is completed, the supernatant is collected by centrifugation and filtered to remove impurities;

[0013] A3, adding an appropriate amount of salt to precipitate streptokinase, then collecting the precipitate by centrifugation, and removing the salt from the salted solution by dialysis;

[0014] A4. Purity and activity are assessed by measuring the activity of streptokinase in catalyzing the conversion of plasminogen into plasmin, and then the streptokinase is lyophilized or stored in an appropriate storage solution.

[0015] Furthermore, the preparation method of catalase comprises the following steps:

[0016] B1, fermenting and culturing the strain with fresh carrot tissue, and after the culturing is completed, separating the bacterial cells by centrifugation, collecting the bacterial cells, and obtaining a supernatant;

[0017] B2. Using 40% to 80% saturation ammonium sulfate for salting out to separate catalase from other proteins, and collecting the precipitate by centrifugation to obtain a fraction containing catalase;

[0018] B3. Separate different proteins according to their charge characteristics and purify catalase;

[0019] B4. Detect the reaction of catalase to decompose hydrogen peroxide by measuring the amount of oxygen released or the change in the concentration of hydrogen peroxide.

[0020] The preparation method of the lipase comprises the following steps:

[0021] C1, fermentation and extraction by Bacillus licheniformis in culture medium and minerals;

[0022] C2. Add 50% to 80% saturation ammonium sulfate to the enzyme solution, precipitate protein impurities by centrifugation, thereby concentrating the lipase. After removing solid impurities, small molecule impurities can be removed by dialysis;

[0023] C3. According to the different molecular weights of lipase, the enzymes are separated by gel filtration chromatography.

[0024] Furthermore, the preparation method of red yeast rice comprises the following steps:

[0025] D1. Steam glutinous rice to soften it, provide enough nutrition for the growth of Monascus, add minerals such as sodium chloride, phosphate and magnesium sulfate to provide the necessary trace elements for the growth of Monascus;

[0026] D2. Select healthy Monascus strains, cultivate the mold in a small-scale solid culture method on sugar solution, and mix the treated glutinous rice with the Monascus solution in a certain proportion;

[0027] D3. After fermentation, the red yeast rice has been covered with mycelium of Monascus purpurogenous fungi. Take out the fermented red yeast rice raw material, remove the mold on its surface and impurities such as excess culture fluid, and control the temperature at 40-50℃ for drying.

[0028] The preparation method of flavonoids comprises the following steps:

[0029] E1. Wash the flowers of Sophora japonica to remove dust and pesticide residues from the outside, and then vacuum dry and crush them into granules or powder to increase their surface area;

[0030] E2, soaking and mixing ethanol and powdered raw materials at a temperature of 50-80°C, treating them with an ultrasonic cleaning machine, and removing plant residues by filtering after extraction;

[0031] E3. Concentrate the extract by evaporation to remove the solvent to obtain a concentrate, perform column chromatography separation using a silica gel column, and separate the flavonoid components by solvent gradient elution.

[0032] Furthermore, the preparation method of soybean protease comprises the following steps:

[0033] F1. Select soybeans that are free of mildew, disease and insect pests, wash, soak and crush them thoroughly with clean water to remove external dirt, dust and pesticide residues;

[0034] F2. Mix the crushed soybeans with 0.1-0.5M phosphate buffer, stir evenly, and extract at 4°C. After the extract is obtained, centrifuge to remove the precipitate to obtain a supernatant containing soybean protease;

[0035] F3, using the charge difference of proteins at different pH values ​​and salt concentrations to separate enzymes using ion exchange columns;

[0036] The preparation method of anthocyanidins comprises the following steps:

[0037] G1. Wash the purple sweet potato with deionized water to remove surface dust, impurities and pesticide residues, and then crush it;

[0038] G2. Add the crushed raw materials into a solution containing 40% to 80% ethanol at a ratio of 1:15, control the temperature between 30°C and 60°C, and use ultrasound to increase the solvent permeability to accelerate the release of anthocyanins;

[0039] G3. Use reduced pressure evaporation equipment to remove water from the solvent and concentrate the anthocyanin solution.

[0040] Furthermore, the method for preparing the short-chain fatty acid comprises the following steps:

[0041] H1, using starch as a fermentation substrate, and then combining with guar gum to provide a carbon source for microorganisms to promote the production of short-chain fatty acids, inoculating Lactococcus lactis into the culture medium, and after the fermentation is completed, the fermentation process is terminated by freezing;

[0042] H2, dissolving the product in an organic solvent and then separating the short-chain fatty acids by liquid-liquid extraction;

[0043] H3, removing the solvent by vacuum evaporation to concentrate the short-chain fatty acid solution;

[0044] The preparation method of green tea polyphenols comprises the following steps:

[0045] I1. Mixing crushed green tea leaves with a mixed solvent in a ratio of 1:10 to 1:20, wherein the mixed solvent is a ratio of water to ethanol of 50:50;

[0046] I2. The crushed green tea leaves and the mixed solvent are heated to about 60-80° C. to promote the dissolution of polyphenols. After the extraction is completed, the mixture is cooled to room temperature and stirred or ultrasonically treated. The solvent is removed by rotary evaporation to obtain a concentrated polyphenol extract.

[0047] I3. Separate and purify different types of green tea polyphenols by reverse phase liquid chromatography.

[0048] On the other hand, the present invention also provides a method for preparing a composition for treating and preventing cardiovascular and cerebrovascular balance enzymes, which comprises the following steps:

[0049] The preparation method comprises the following steps:

[0050] S1, dissolving the various raw material components in water, pH 7.0-7.5 phosphate buffer and water-ethanol solution respectively;

[0051] S2, using a low-speed stirrer, an ultrasonic generator and a magnetic stirrer to mix different types of solutions;

[0052] S3, concentrating the mixed solution by freeze drying, converting it into powder, and pressing it into granules;

[0053] S4. Conduct accelerated aging tests to evaluate the stability of the ingredients of the finished product during storage.

[0054] Furthermore, in step S1, the method of dissolving the various raw material components in water, a phosphate buffer solution with a pH of 7.0-7.5, and a water-ethanol solution is as follows:

[0055] Dissolve short-chain fatty acids and green tea polyphenols in purified water at 40°C, and add an appropriate amount of propylene glycol to assist dissolution. Add streptokinase, catalase, lipase and soybean protease into a phosphate buffer prepared at pH 7.0-7.5, and dissolve at room temperature of 20-25°C. During the dissolution process, avoid high temperature or vigorous stirring to avoid loss of enzyme activity. Use a mixed solution of water and ethanol to dissolve red yeast rice, flavonoids and anthocyanins for 30 minutes to 1 hour;

[0056] In step S2, the method of mixing different types of solutions using a low-speed stirrer, an ultrasonic generator, and a magnetic stirrer respectively is as follows:

[0057] After different types of solutions are prepared separately, they are gradually mixed. First, the components dissolved in water and the enzyme components in the phosphate buffer are combined, and the solutions are mixed at a speed of 50-100 rpm to prevent the generation of bubbles. Stir for 30 minutes to 1 hour, and use an ultrasonic generator to set appropriate power and frequency for ultrasonic treatment. The time is controlled at 5 to 10 minutes, and then all mixed solutions are further placed in a magnetic stirrer for homogenization.

[0058] Further, in step S3, the mixed solution is concentrated by freeze drying, converted into powder, and pressed into granules by:

[0059] Freeze the mixed solution to -40°C to -60°C, then transfer the frozen solution to a freeze dryer, set vacuum conditions and start sublimation, control the drying temperature to -30°C to -50°C, control the drying time to 48 hours to 72 hours, granulate the freeze-dried powder by an extruder granulator, add an appropriate amount of microcrystalline cellulose to the freeze-dried powder and form it into particles by a wet granulation method, and use a sieving method to control the particle size to 6-9 mm;

[0060] In step S4, an accelerated aging test is performed to evaluate the stability of the components of the finished product during storage:

[0061] Place the prepared granules or powder into an appropriate container and place it in a high temperature and high humidity environment at 40°C and 60% to 80% humidity. Take samples regularly and use high performance liquid chromatography and enzyme activity assay to detect the stability of the main active ingredients, detect whether the activity of the enzyme is maintained, and check for changes in appearance, color, and odor, and evaluate the stability based on the test results.

[0062] Beneficial Effects

[0063] Compared with the known public technology, the technical solution provided by the present invention has the following advantages:

[0064] Beneficial effects:

[0065] When used, the cardiovascular and cerebrovascular balancing enzyme composition of the present invention can significantly improve key physiological indicators of blood lipids, blood sugar, and blood pressure, and reduce cardiovascular and cerebrovascular risk factors such as arteriosclerosis and thrombosis through clinical trials and animal experiments. At the same time, patients who use the cardiovascular and cerebrovascular balancing enzyme composition of the present invention for a long time have significantly improved indicators such as arteriosclerosis index and four blood lipids, and the risk of cardiovascular and cerebrovascular diseases is greatly reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] Figure 1 A flow chart of the method for preparing the cardiovascular and cerebrovascular balance enzyme for the treatment and prevention of cardiovascular and cerebrovascular diseases. DETAILED DESCRIPTION

[0067] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0068] It should be noted that the terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present invention described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0069] The present invention is further described in detail below in conjunction with the accompanying drawings:

[0070] Embodiment 1:

[0071] like Figure 1 As shown, the present invention provides a composition for treating and preventing cardiovascular and cerebrovascular balance enzymes, comprising the following raw materials in weight percentage: streptokinase, catalase, lipase, soybean protease, red yeast rice, flavonoids, anthocyanidins, short-chain fatty acids, and green tea polyphenols;

[0072] The specific composition includes the following raw materials: 10-15 parts of streptokinase, 8-12 parts of catalase, 12-15 parts of lipase, 9-12 parts of soybean protease, 6-10 parts of red yeast rice, 7-10 parts of flavonoids, 2-8 parts of anthocyanidins, 4-7 parts of short-chain fatty acids, and 11-14 parts of green tea polyphenols;

[0073] Furthermore, experimental group 1: 15 parts of streptokinase, 12 parts of catalase, 15 parts of lipase, 12 parts of soybean protease, 10 parts of red yeast rice, 10 parts of flavonoids, 8 parts of anthocyanins, 7 parts of short-chain fatty acids, and 14 parts of green tea polyphenols.

[0074] Experimental group 2: streptokinase 12 parts, catalase 10 parts, lipase 13 parts, soybean protease 10 parts, red yeast rice 8 parts, flavonoids 9 parts, anthocyanidins 5 parts, short-chain fatty acids 5 parts, green tea polyphenols 13 parts;

[0075] Experimental group 3: streptokinase 10 parts, catalase 8 parts, lipase 12 parts, soybean protease 9 parts, red yeast rice 6 parts, flavonoids 7 parts, anthocyanins 4 parts, short-chain fatty acids 6 parts, green tea polyphenols 11 parts;

[0076] Experimental group 4: streptokinase 13 parts, catalase 11 parts, lipase 14 parts, soybean protease 11 parts, red yeast rice 9 parts, flavonoids 8 parts, anthocyanidins 6 parts, short-chain fatty acids 6 parts, green tea polyphenols 12 parts;

[0077] Control group: 40-60 parts of wheat flour, 5-15 parts of corn flour, 5-15 parts of soybean flour, 5-15 parts of pea flour, 5-15 parts of sweet potato flour, and 5-15 parts of soybean flour;

[0078] Experimental methods: Each group of 10 experimental animals, the experiment lasted for 8 weeks, blood lipids and blood pressure were measured weekly, and vascular health was checked by ultrasound. Data were recorded at the beginning of the experiment, 4 weeks and 8 weeks;

[0079] Experimental data of blood lipid changes:

[0080] Group Total cholesterol Low-density lipoprotein High-density lipoprotein Control group 250±10 184±12 37±2 Group 1 190±10 125±8 50±6 Group 2 200±12 125±9 45±4 Group 3 205±14 133±11 42±5 Group 4 293±8 112±6 46±4

[0081] Experimental data of endothelial function:

[0082] Group Endothelial function score (0-10) Control group 5.0±0.5 Group 1 7.2±1.5 Group 2 6.5±1.2 Group 3 5.9±1.3 Group 4 6.8±1.1

[0083] Experimental data on the degree of arteriosclerosis:

[0084] Group Degree of arteriosclerosis Control group 12.5±1.2 Group 1 18±3 Group 2 22±3 Group 3 26±4 Group 4 17±3

[0085] Experimental data of blood pressure changes:

[0086] Group Systolic blood pressure Diastolic blood pressure Control group 142±5 91±4 Group 1 120±10 74±7 Group 2 122±11 81±6 Group 3 129±13 78±7 Group 4 123±9 77±5

[0087] Experimental conclusion: Group 1 performed best in all test indicators, and can effectively improve blood lipids, blood pressure, and vascular health, and is suitable for the treatment and prevention of cardiovascular and cerebrovascular diseases;

[0088] Specifically, according to the experimental data in the above tables, the systolic blood pressure, diastolic blood pressure, total cholesterol, LDL, and antioxidant enzyme activity of the experimental group all showed significant improvements, indicating that the ingredients of the experimental group have significant preventive and therapeutic effects on cardiovascular and cerebrovascular health.

[0089] Embodiment 2:

[0090] like Figure 1 As shown, Example 2 provides a method for preparing a composition for treating and preventing cardiovascular and cerebrovascular balance enzymes, which comprises the following steps:

[0091] The preparation method comprises the following steps:

[0092] S1, dissolving the various raw material components in water, pH 7.0-7.5 phosphate buffer and water-ethanol solution respectively;

[0093] S2, using a low-speed stirrer, an ultrasonic generator and a magnetic stirrer to mix different types of solutions;

[0094] S3, concentrating the mixed solution by freeze drying, converting it into powder, and pressing it into granules;

[0095] S4. Conduct accelerated aging tests to evaluate the stability of the ingredients of the finished product during storage.

[0096] Furthermore, in step S1, the method of dissolving the various raw material components in water, a phosphate buffer solution with a pH of 7.0-7.5, and a water-ethanol solution is as follows:

[0097] Dissolve short-chain fatty acids and green tea polyphenols in purified water at 40°C, and add an appropriate amount of propylene glycol to assist dissolution. Add streptokinase, catalase, lipase and soybean protease into a phosphate buffer prepared at pH 7.0-7.5, and dissolve at room temperature of 20-25°C. During the dissolution process, avoid high temperature or vigorous stirring to avoid loss of enzyme activity. Use a mixed solution of water and ethanol to dissolve red yeast rice, flavonoids and anthocyanins for 30 minutes to 1 hour;

[0098] In step S2, the method of mixing different types of solutions using a low-speed stirrer, an ultrasonic generator, and a magnetic stirrer respectively is as follows:

[0099] After different types of solutions are prepared separately, they are gradually mixed. First, the components dissolved in water and the enzyme components in the phosphate buffer are combined, and the solutions are mixed at a speed of 50-100 rpm to prevent the generation of bubbles. Stir for 30 minutes to 1 hour, and use an ultrasonic generator to set appropriate power and frequency for ultrasonic treatment. The time is controlled at 5 to 10 minutes, and then all mixed solutions are further placed in a magnetic stirrer for homogenization.

[0100] Further, in step S3, the mixed solution is concentrated by freeze drying, converted into powder, and pressed into granules by:

[0101] Freeze the mixed solution to -40°C to -60°C, then transfer the frozen solution to a freeze dryer, set vacuum conditions and start sublimation, control the drying temperature to -30°C to -50°C, control the drying time to 48 hours to 72 hours, granulate the freeze-dried powder by an extruder granulator, add an appropriate amount of microcrystalline cellulose to the freeze-dried powder and form it into particles by a wet granulation method, and use a sieving method to control the particle size to 6-9 mm;

[0102] In step S4, an accelerated aging test is performed to evaluate the stability of the components of the finished product during storage:

[0103] Place the prepared granules or powder into an appropriate container and place it in a high temperature and high humidity environment at 40°C and 60% to 80% humidity. Take samples regularly and use high performance liquid chromatography and enzyme activity assay to detect the stability of the main active ingredients, detect whether the activity of the enzyme is maintained, and check for changes in appearance, color, and odor, and evaluate the stability based on the test results.

[0104] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composition for treating and preventing cardiovascular and cerebrovascular balance enzymes, characterized in that: The raw materials include the following weight percentages: streptokinase, catalase, lipase, soybean protease, red yeast rice, flavonoids, anthocyanidins, short-chain fatty acids, and green tea polyphenols; The specific composition includes the following raw materials: 10-15 parts of streptokinase, 8-12 parts of catalase, 12-15 parts of lipase, 9-12 parts of soybean protease, 6-10 parts of red yeast rice, 7-10 parts of flavonoids, 2-8 parts of anthocyanidins, 4-7 parts of short-chain fatty acids, and 11-14 parts of green tea polyphenols.

2. The composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 1, characterized in that: The composition includes: 15 parts of streptokinase, 12 parts of catalase, 15 parts of lipase, 12 parts of soybean protease, 10 parts of red yeast rice, 10 parts of flavonoids, 8 parts of anthocyanins, 7 parts of short-chain fatty acids, and 14 parts of green tea polyphenols.

3. The composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 2, characterized in that: The preparation method of the streptokinase comprises the following steps: A1. Inoculate Streptomyces into a pre-prepared liquid culture medium, and culture under suitable conditions of 30-37°C, pH 7.0-7.5 and oxygen supply for 24-48 hours; A2. After the culture is completed, the supernatant is collected by centrifugation and filtered to remove impurities; A3, adding an appropriate amount of salt to precipitate streptokinase, then collecting the precipitate by centrifugation, and removing the salt from the salted solution by dialysis; A4. Purity and activity are assessed by measuring the activity of streptokinase in catalyzing the conversion of plasminogen into plasmin, and then the streptokinase is lyophilized or stored in an appropriate storage solution.

4. The composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 3, characterized in that: The preparation method of the catalase comprises the following steps: B1, fermenting and culturing the strain with fresh carrot tissue, and after the culturing is completed, separating the bacterial cells by centrifugation, collecting the bacterial cells, and obtaining a supernatant; B2. Using 40% to 80% saturation ammonium sulfate for salting out to separate catalase from other proteins, and collecting the precipitate by centrifugation to obtain a fraction containing catalase; B3. Separate different proteins according to their charge characteristics and purify catalase; B4. Detect the reaction of catalase to decompose hydrogen peroxide by measuring the amount of oxygen released or the change in the concentration of hydrogen peroxide. The preparation method of the lipase comprises the following steps: C1, fermentation and extraction by Bacillus licheniformis in culture medium and minerals; C2. Add 50% to 80% saturation ammonium sulfate to the enzyme solution, precipitate protein impurities by centrifugation, thereby concentrating the lipase. After removing solid impurities, small molecule impurities can be removed by dialysis; C3. According to the different molecular weights of lipase, the enzymes are separated by gel filtration chromatography.

5. The composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 4, characterized in that: The preparation method of red yeast rice comprises the following steps: D1. Steam glutinous rice to soften it, provide enough nutrition for the growth of Monascus, add minerals such as sodium chloride, phosphate and magnesium sulfate to provide the necessary trace elements for the growth of Monascus; D2. Select healthy Monascus strains, cultivate the mold in a small-scale solid culture method on sugar solution, and mix the treated glutinous rice with the Monascus solution in a certain proportion; D3. After fermentation, the red yeast rice has been covered with mycelium of Monascus purpurogenous fungi. Take out the fermented red yeast rice raw material, remove the mold on its surface and impurities such as excess culture fluid, and control the temperature at 40-50℃ for drying. The preparation method of flavonoids comprises the following steps: E1. Wash the flowers of Sophora japonica to remove dust and pesticide residues from the outside, and then vacuum dry and crush them into granules or powder to increase their surface area; E2, using ethanol and powdered raw materials to soak and mix at a temperature of 50-80°C, using an ultrasonic cleaning machine to treat, and filtering to remove plant residues after extraction; E3. Concentrate the extract by evaporation to remove the solvent to obtain a concentrate, perform column chromatography separation using a silica gel column, and separate the flavonoid components by solvent gradient elution.

6. The composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 5, characterized in that: The preparation method of the soybean protease comprises the following steps: F1. Select soybeans that are free of mildew, disease and insect pests, wash, soak and crush them thoroughly with clean water to remove external dirt, dust and pesticide residues; F2. Mix the crushed soybeans with 0.1-0.5M phosphate buffer, stir evenly, and extract at 4°C. After the extract is obtained, centrifuge to remove the precipitate to obtain a supernatant containing soybean protease; F3, using the charge difference of proteins at different pH values ​​and salt concentrations to separate enzymes using ion exchange columns; The preparation method of anthocyanidins comprises the following steps: G1. Wash the purple sweet potato with deionized water to remove surface dust, impurities and pesticide residues, and then crush it; G2. Add the crushed raw materials into a solution containing 40% to 80% ethanol at a ratio of 1:15, control the temperature between 30°C and 60°C, and use ultrasound to increase the solvent permeability to accelerate the release of anthocyanins; G3. Use reduced pressure evaporation equipment to remove water from the solvent and concentrate the anthocyanin solution.

7. The composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 6, characterized in that: The preparation method of the short-chain fatty acid comprises the following steps: H1, using starch as a fermentation substrate, and then combining with guar gum to provide a carbon source for microorganisms to promote the production of short-chain fatty acids, inoculating Lactococcus lactis into the culture medium, and after the fermentation is completed, the fermentation process is terminated by freezing; H2, dissolving the product in an organic solvent and then separating the short-chain fatty acids by liquid-liquid extraction; H3, removing the solvent by vacuum evaporation to concentrate the short-chain fatty acid solution; The preparation method of green tea polyphenols comprises the following steps: I1. Mixing crushed green tea leaves with a mixed solvent in a ratio of 1:10 to 1:20, wherein the mixed solvent is a ratio of water to ethanol of 50:50; I2. The crushed green tea leaves and the mixed solvent are heated to about 60-80° C. to promote the dissolution of polyphenols. After the extraction is completed, the mixture is cooled to room temperature and stirred or ultrasonically treated. The solvent is removed by rotary evaporation to obtain a concentrated polyphenol extract. I3. Separate and purify different types of green tea polyphenols by reverse phase liquid chromatography.

8. A method for preparing a composition for treating and preventing cardiovascular and cerebrovascular balance enzymes according to any one of claims 1 to 7, characterized in that: The preparation method comprises the following steps: S1, dissolving the various raw material components in water, pH 7.0-7.5 phosphate buffer and water-ethanol solution respectively; S2, using a low-speed stirrer, an ultrasonic generator and a magnetic stirrer to mix different types of solutions; S3, concentrating the mixed solution by freeze drying, converting it into powder, and pressing it into granules; S4. Conduct accelerated aging tests to evaluate the stability of the ingredients of the finished product during storage.

9. The method for preparing the composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 8, characterized in that: In step S1, the method of dissolving the various raw material components in water, a phosphate buffer solution with a pH of 7.0-7.5, and a water-ethanol solution is as follows: Dissolve short-chain fatty acids and green tea polyphenols in purified water at 40°C, and add an appropriate amount of propylene glycol to assist dissolution. Add streptokinase, catalase, lipase and soybean protease into a phosphate buffer prepared at pH 7.0-7.5, and dissolve at room temperature of 20-25°C. During the dissolution process, avoid high temperature or vigorous stirring to avoid loss of enzyme activity. Use a mixed solution of water and ethanol to dissolve red yeast rice, flavonoids and anthocyanins for 30 minutes to 1 hour; In step S2, the method of mixing different types of solutions using a low-speed stirrer, an ultrasonic generator, and a magnetic stirrer respectively is as follows: After different types of solutions are prepared separately, they are gradually mixed. First, the components dissolved in water and the enzyme components in the phosphate buffer are combined, and the solutions are mixed at a speed of 50-100 rpm to prevent the generation of bubbles. Stir for 30 minutes to 1 hour, and use an ultrasonic generator to set appropriate power and frequency for ultrasonic treatment. The time is controlled at 5 to 10 minutes, and then all mixed solutions are further placed in a magnetic stirrer for homogenization.

10. The method for preparing the composition for treating and preventing cardiovascular and cerebrovascular balance enzyme according to claim 9, characterized in that: In step S3, the mixed solution is concentrated by freeze drying, converted into powder, and pressed into granules by: Freeze the mixed solution to -40°C to -60°C, then transfer the frozen solution to a freeze dryer, set vacuum conditions and start sublimation, control the drying temperature to -30°C to -50°C, control the drying time to 48 hours to 72 hours, granulate the freeze-dried powder by an extruder granulator, add an appropriate amount of microcrystalline cellulose to the freeze-dried powder and form it into particles by a wet granulation method, and use a sieving method to control the particle size to 6-9 mm; In step S4, an accelerated aging test is performed to evaluate the stability of the components of the finished product during storage: Place the prepared granules or powder into an appropriate container and place it in a high temperature and high humidity environment at 40°C and 60% to 80% humidity. Take samples regularly and use high performance liquid chromatography and enzyme activity assay to detect the stability of the main active ingredients, detect whether the activity of the enzyme is maintained, and check for changes in appearance, color, and odor, and evaluate the stability based on the test results.

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