A powder made from Chinese yam for repairing gastric mucosa and its preparation method

Abstract

This invention provides a Chinese yam powder for repairing gastric mucosa and its preparation method, belonging to the field of traditional Chinese medicine food technology. The preparation method includes the following steps: fresh Chinese yam is washed and sliced, soaked in 0.5wt% calcium ascorbate, then dried using a low-temperature gradient, and pulverized to obtain pretreated yam powder; the pretreated yam powder is dispersed in purified water, the pH is adjusted to acidic, cellulase, α-amylase and pectinase are added, heated, centrifuged and washed to collect the precipitate, then neutral protease is added, the pH is adjusted to neutral, heated, centrifuged and washed to collect the precipitate, and freeze-dried to obtain yam powder extract; astragalus, bletilla, atractylodes, turmeric powder and tangerine peel are mixed to form a powder, sieved to obtain a mixed powder, and then the yam powder extract, modified resveratrol, hericium erinaceus extract and L-glutamine are added to prepare the Chinese yam powder.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine food technology, specifically relating to a powder made from Chinese yam that repairs gastric mucosa and its preparation method. Background Technology

[0002] The mucosa lining the inner surface of the stomach cavity is called the gastric mucosa, which is the innermost layer of the stomach wall. Fresh gastric mucosa is pale pink. When the stomach is empty or partially full, the gastric mucosa forms many folds. There are about 4-5 longitudinal folds at the lesser curvature; most of the folds at the greater curvature are transverse or oblique; the folds in other parts are irregular in shape. The gastric mucosa consists of three layers: epithelium, lamina propria, and muscularis mucosae. Clinically, all types of gastritis (and ulcers) are mainly lesions of the gastric mucosa. Gastric mucosal lesions are relatively common, especially inflammation, ulcers, mucosal prolapse, and cancer.

[0003] Consumers often choose agricultural products such as yam, millet, and pumpkin for daily stomach care, largely influenced by traditional beliefs and word-of-mouth recommendations from elders, believing them to be beneficial to the spleen and stomach. However, they lack accurate scientific understanding of their actual effects. There is a lack of systematic and scientific evidence demonstrating the stomach-nourishing functions of these foods.

[0004] Patent CN 117137101 A discloses a medicinal and edible homologous composition for repairing gastric mucosa, its preparation method, and its application. It is composed of the following raw materials: Chinese yam powder, coix seed powder, polygonatum powder, tangerine peel powder, lily powder, malt powder, poria powder, lotus seed powder, fox nut powder, and jujube powder. It is applied to repair gastric mucosal damage. It has a good relieving effect on diseases caused by gastric mucosal damage, such as acute gastritis, chronic gastritis, gastric ulcers, and gastric perforation. However, it suffers from insufficient innovation. For example, the formula ingredients (Chinese yam, poria, lotus seed, etc.) highly overlap with existing stomach-nourishing products (such as Xiangsha Liujunzi Pill), lacking a differentiated advantage. The cost and process are relatively complex; the 10 raw materials are individually powdered and then mixed, making the process cumbersome and costly. The powder is also prone to absorbing moisture and clumping, affecting shelf life and user experience.

[0005] The existing technology of traditional yam powder has the following limitations: (1) The stickiness may aggravate the symptoms of patients with excessive gastric acid secretion or spleen deficiency and dampness, and the single component is difficult to deal with complex gastric mucosal damage; (2) Traditional high temperature drying (such as microwave drying, bran frying) or mechanical pulverization causes the heat-sensitive components such as viscous polysaccharides and allantoin in yam to denature and become inactive; (3) The allergenic proteins (such as saponins and allantoin derivatives) in yam mucus are not effectively removed, which may cause allergic reactions; (4) Traditional formulas rely only on the single component of yam and lack multi-target synergistic effects for gastric mucosal repair.

[0006] Therefore, providing a Chinese yam powder that can repair gastric mucosal damage is an important problem that urgently needs to be solved in this field. Summary of the Invention

[0007] To address the problems existing in the prior art, this invention provides a Chinese yam powder for repairing gastric mucosa and its preparation method. Specifically, the technical solution of this invention includes the following:

[0008] A method for preparing iron yam powder for repairing gastric mucosa, the preparation method comprising the following steps:

[0009] Fresh Chinese yam was washed, sliced, soaked in 0.5 wt% calcium ascorbate, then dried at low temperature gradient, and pulverized to obtain pretreated yam powder.

[0010] Pretreated yam powder was dispersed in purified water, the pH was adjusted to acidic, cellulase, α-amylase and pectinase were added, the mixture was heated, centrifuged and washed to collect the precipitate, then neutral protease was added, the pH was adjusted to neutral, the mixture was heated, centrifuged and washed to collect the precipitate, and then freeze-dried to obtain yam powder extract.

[0011] Astragalus membranaceus, Bletilla striata, Atractylodes macrocephala, turmeric powder and tangerine peel are mixed and made into powder, then sieved to obtain mixed powder. Then, yam powder extract, modified resveratrol, Hericium erinaceus extract and L-glutamine are added and mixed to obtain the iron yam powder.

[0012] Furthermore, the preparation method of the modified resveratrol includes the following steps:

[0013] Glycosylated resveratrol was obtained by reacting resveratrol, sucrose, and dextran with sucrase. Pretreated rice bran and glycosylated resveratrol were dispersed in purified water and stirred to react. After the reaction was completed, the residue was collected by filtration, washed with water, and vacuum dried to obtain the intermediate.

[0014] Zeatin and linolenic acid were dispersed in 70% ethanol and mixed to obtain dispersion A. The intermediate was added to coconut oil and mixed to obtain dispersion B. Dispersion B was slowly poured into dispersion A and stirred at room temperature to obtain an emulsion. Modified resveratrol was obtained by spray drying the emulsion.

[0015] Furthermore, the reaction conditions for resveratrol, sucrose, and dextran sucrase are as follows: resveratrol and sucrose are dispersed in sodium acetate buffer, the pH is adjusted to 5.5, dextran sucrase is added, and the reaction is stirred at 30-35°C for 3-5 days. The reaction is then terminated by heating to 95°C and holding for 10 minutes. Glycosylated resveratrol is obtained after purification. The concentration of the sodium acetate buffer is 45-55 mM.

[0016] Further, the pretreated rice bran is processed by wet packing the rice bran into a column, removing the fat-soluble substances with 5 times the column bed volume of n-hexane, filtering after removing the packing material, drying at 40°C for 8 hours, and passing through a 200-440 mesh sieve to obtain the pretreated rice bran.

[0017] Furthermore, the weight ratio of resveratrol, sucrose, sodium acetate buffer, and dextran sucrase is 0.5–1.5:3–5:400–500:0.004–0.005.

[0018] Furthermore, the weight ratio of the pretreated rice bran and glycosylated resveratrol dispersed in purified water is 4-5:1.5-2.5:800-1000.

[0019] Furthermore, the weight ratio of the zein, linolenic acid, 70% ethanol, coconut oil and intermediate is 30-40:8-15:150-250:30-50:2-8.

[0020] Furthermore, the spray drying is performed using a spray dryer with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar.

[0021] Furthermore, the stirring reaction is carried out at 35–45°C for 4–6 hours; the stirring time at room temperature is 5–10 minutes.

[0022] Furthermore, the slice thickness is 2-4 mm; the soaking time is 5-15 min.

[0023] Furthermore, the amount of calcium ascorbate used is 0.3% to 0.5% of the weight of the Chinese yam.

[0024] Furthermore, the low-temperature gradient drying involves vacuum drying at 50°C for 3 hours, followed by cooling to 30°C for 4 hours, and then cooling to 10°C for 5 hours.

[0025] Furthermore, the pulverization is carried out using an ultra-micro pulverizer at a rotation speed of 2500-3000 r / min to pulverize to a particle size of 8-10 μm.

[0026] Further, the mass ratio of the pretreated yam powder, purified water, cellulase, α-amylase, pectinase and neutral protease is 10-30: 80-120: 0.05-0.4: 0.1-0.5: 0.05-0.4: 0.05-0.4.

[0027] Furthermore, the pH value adjusted to acidity is 4.5–5.5.

[0028] Furthermore, the heat treatment involves treating at 45–55°C for 1.5–2.5 hours, followed by raising the temperature to 95–100°C and holding for 5–10 minutes.

[0029] Furthermore, the pH adjusted to neutral is 7.0 ± 0.4.

[0030] Furthermore, the mass ratio of Astragalus membranaceus, Bletilla striata, Atractylodes macrocephala, Curcuma longa powder, Citrus reticulata peel, Dioscorea opposita powder extract, modified resveratrol, Hericium erinaceus extract and L-glutamine is 5-15:4-12:2-8:2-8:1-3:45-65:2-8:10-30:2-8.

[0031] Furthermore, the particle size of the sieved material is 100-200 mesh.

[0032] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0033] (1) The proteins and polysaccharides in Dioscorea opposita, Hericium erinaceus and Astragalus membranaceus used in this invention can form a protective film on the surface of the gastric mucosa and reduce the erosion of gastric acid; the combination of Astragalus membranaceus and Bletilla striata with Dioscorea opposita helps to relieve stomach pain, repair ulcers, and promote cell regeneration on ulcer surfaces; Curcuma longa and modified resveratrol have anti-inflammatory and antioxidant effects, which can inhibit Helicobacter pylori and reduce the further corrosion of the damaged gastric mucosa by gastric acid; Atractylodes macrocephala and Citrus reticulata peel help to regulate gastrointestinal motility and relieve bloating.

[0034] (2) The present invention uses low-temperature gradient drying and staged temperature control to avoid the damage of polysaccharide structure by high temperature and improve the retention rate of effective ingredients; it uses cellulase and protease complex enzymatic hydrolysis to decompose allergenic proteins and significantly reduce the residue; it optimizes the inactivation conditions to avoid the risk of secondary allergy; and α-amylase and pectinase can degrade starch and fiber, reduce stickiness, and effectively avoid starch and fiber residues affecting digestion and absorption.

[0035] (3) This invention uses multifunctional components such as modified resveratrol to form a synergistic effect. Glycosylation increases the water solubility of resveratrol, making it easier to absorb and improving bioavailability. In this process, resveratrol and sucrose are reacted with dextran sucrase to obtain glycosylated resveratrol. Rice bran is treated with n-hexane to obtain porous pretreated rice bran, which can adsorb glycosylated resveratrol through hydrogen bonding and other processes to obtain an intermediate. The intermediate is then encapsulated in a zein-linolenic acid shell through emulsification and spray drying to obtain hydrophobic modified resveratrol. The glycosylated resveratrol has increased water solubility after glycosylation, which helps to improve its bioavailability. The adsorption of glycosylated resveratrol by pretreated rice bran and the encapsulation by zein-linolenic acid can achieve the slow release of glycosylated resveratrol, avoiding burst release. When the modified resveratrol reaches the gastric environment and comes into contact with reactive oxygen species generated by gastric ulcers, the double bonds of linolenic acid are oxidized to generate hydrophilic carboxylic acid compounds. The hydrophilic carboxylic acid compounds destroy the hydrophobic network of zein, causing the shell to swell and disintegrate. Coconut oil gradually melts and releases the intermediate, achieving the slow release of glycosylated resveratrol and avoiding burst release caused by shell rupture.

[0036] (4) The zein used in this invention is a zein extracted from corn. Its amino acid sequence is rich in nonpolar residues. In ethanol solution, it forms an α-helical structure through hydrophobic interaction and forms a dense hydrophobic network after drying. In addition, zein and linolenic acid are amphiphilic substances that adsorb at the oil-water interface, reduce interfacial tension, stabilize the emulsion, and prevent external water molecules from penetrating and protect the core components. Detailed Implementation

[0037] The technical solution of the present invention will be clearly and completely described below through embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0038] Unless otherwise stated, all raw materials and reagents used in this invention are commercially available or can be prepared by known methods.

[0039] Glucan sucrase is produced by fermentation of Leuconostoc mesenteroides.

[0040] Preparation Example 1:

[0041] The preparation method of modified resveratrol includes the following steps:

[0042] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0043] After the rice bran was packed into a column using a wet method, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0044] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0045] Preparation Example 2:

[0046] The preparation method of modified resveratrol includes the following steps:

[0047] 1.5 parts by weight of resveratrol and 3 parts by weight of sucrose were dispersed in 400 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.005 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0048] After the rice bran was packed into a column using a wet method, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0049] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0050] Preparation Example 3:

[0051] The preparation method of modified resveratrol includes the following steps:

[0052] 0.5 parts by weight of resveratrol and 5 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0053] After the rice bran was packed into a column using a wet method, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0054] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0055] Preparation Example 4:

[0056] The preparation method of modified resveratrol includes the following steps:

[0057] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0058] After the rice bran was packed into a column using a wet process, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. 5 parts by weight of the pretreated rice bran and 1.5 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0059] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0060] Preparation Example 5:

[0061] The preparation method of modified resveratrol includes the following steps:

[0062] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0063] After the rice bran was packed into a column using a wet process, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. 4 parts by weight of the pretreated rice bran and 2.5 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0064] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0065] Preparation Example 6:

[0066] The preparation method of modified resveratrol includes the following steps:

[0067] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0068] After the rice bran was packed into a column using a wet method, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0069] 40 parts by weight of zein and 8 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol. The mixture was heated to 40°C and stirred at 600 rpm for 30 min to obtain dispersion A. 50 parts by weight of coconut oil were heated to 45°C, and 2 parts by weight of an intermediate were added. The mixture was stirred at 500 rpm for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A and homogenized at 37°C and 10000 rpm for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0070] Preparation Example 7:

[0071] The preparation method of modified resveratrol includes the following steps:

[0072] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0073] After the rice bran was packed into a column using a wet method, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0074] 30 parts by weight of zein and 15 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 30 parts by weight of coconut oil were heated to 45°C, and 8 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0075] Preparation Example 8:

[0076] The preparation method of modified resveratrol includes the following steps:

[0077] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0078] After the rice bran was packed into a column using a wet process, water-soluble substances were removed with 5 times the column bed volume of deionized water. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain an intermediate.

[0079] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0080] Preparation Example 9:

[0081] The preparation method of modified resveratrol includes the following steps:

[0082] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0083] Four parts by weight of rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by vacuum filtration. The filter residue was washed with water and vacuum dried to obtain the intermediate.

[0084] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0085] Preparation Example 10:

[0086] The preparation method of modified resveratrol includes the following steps:

[0087] After the rice bran was packed into a column using a wet process, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the rice bran was filtered and dried at 40°C for 8 hours. The rice bran was then passed through a 250-mesh sieve to obtain pretreated rice bran. 4 parts by weight of the pretreated rice bran and 2 parts by weight of resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain an intermediate.

[0088] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0089] Preparation Example 11:

[0090] The preparation method of modified resveratrol includes the following steps:

[0091] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0092] After the rice bran was packed into a column using a wet method, the fat-soluble substances were removed with 5 times the column bed volume of n-hexane. After the packing material was removed, the mixture was filtered and dried at 40°C for 8 hours. The pretreated rice bran was then passed through a 250-mesh sieve. Four parts by weight of the pretreated rice bran and two parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water and stirred at 45°C for 4 hours. After the reaction was completed, the filter residue was collected by filtration. The filter residue was then washed with water and vacuum dried to obtain the intermediate.

[0093] 35 parts by weight of zein and 10 parts by weight of linoleic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred at 600 r / min for 30 min to obtain dispersion A. 40 parts by weight of coconut oil were heated to 45°C, and 5 parts by weight of intermediate were added. The mixture was stirred at 500 r / min for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and homogenized at 37°C and 10000 r / min for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0094] Preparation Example 12:

[0095] The preparation method of modified resveratrol includes the following steps:

[0096] One part by weight of resveratrol and four parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and then 0.004 parts by weight of dextran sucrase was added. After stirring at 35°C for 4 days, the reaction was terminated by heating to 95°C and holding for 10 min. Glycosylated resveratrol was obtained after purification.

[0097] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol. The mixture was heated to 40°C and stirred at 600 rpm for 30 min to obtain dispersion A. 40 parts by weight of corn oil were heated to 45°C, and 5 parts by weight of glycosylated resveratrol were added. The mixture was stirred at 500 rpm for 10 min to obtain dispersion B. Dispersion B was slowly poured into dispersion A and homogenized at 37°C and 10000 rpm for 10 min using a high-speed homogenizer to obtain an emulsion. The emulsion was then spray-dried with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0098] Example 1:

[0099] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0100] Fresh Chinese yam was washed and sliced, then soaked in calcium ascorbate solution for 10 minutes. The amount of calcium ascorbate was 0.5% of the weight of the Chinese yam. Then, it was dried in a low temperature gradient: vacuum dried at 50℃ for 3 hours, then cooled to 30℃ for 4 hours, and then cooled to 10℃ for 5 hours. Finally, it was pulverized in an ultra-micro pulverizer at 3000 r / min to a particle size of 10 μm to obtain pretreated yam powder.

[0101] 20 parts by weight of pretreated yam powder were dispersed in 100 parts by weight of purified water, the pH was adjusted to 5, 0.2 parts by weight of cellulase, 0.3 parts by weight of α-amylase and 0.2 parts by weight of pectinase were added, and the mixture was treated at 50℃ for 2 hours. Then, the temperature was raised to 100℃ and kept for 10 minutes. The precipitate was collected by centrifugation and washing. Then, 0.2 parts by weight of neutral protease were added, the pH was adjusted to 7.4, and the mixture was treated at 45℃ for 2 hours. Then, the temperature was raised to 100℃ and kept for 10 minutes. The precipitate was collected by centrifugation and washing and then freeze-dried to obtain yam powder extract.

[0102] Weigh 10 parts by weight of Astragalus membranaceus, 8 parts by weight of Bletilla striata, 5 parts by weight of Atractylodes macrocephala, 5 parts by weight of Curcuma longa powder and 2 parts by weight of Citrus reticulata peel, mix them to make powder, and pass the powder through a 150-mesh sieve. Then add 55 parts by weight of Dioscorea opposita powder extract, 5 parts by weight of modified resveratrol prepared in Preparation Example 1, 15 parts by weight of Hericium erinaceus extract and 5 parts by weight of L-glutamine to make Dioscorea opposita powder.

[0103] Example 2:

[0104] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0105] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 2, while the other steps are the same as in Example 1.

[0106] Example 3:

[0107] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0108] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 3, while the other steps are the same as in Example 1.

[0109] Example 4:

[0110] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0111] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 4, while the other steps are the same as in Example 1.

[0112] Example 5:

[0113] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0114] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 5, while the other steps are the same as in Example 1.

[0115] Example 6:

[0116] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0117] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 6, while the other steps are the same as in Example 1.

[0118] Example 7:

[0119] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0120] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 7, while the other steps are the same as in Example 1.

[0121] Comparative Example 1:

[0122] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0123] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 8, while the other steps are the same as in Example 1.

[0124] Comparative Example 2:

[0125] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0126] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced with the modified resveratrol prepared in Preparation Example 9, while the other steps are the same as in Example 1.

[0127] Comparative Example 3:

[0128] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0129] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 10, while the other steps are the same as in Example 1.

[0130] Comparative Example 4:

[0131] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0132] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 11, while the other steps are the same as in Example 1.

[0133] Comparative Example 5:

[0134] A method for preparing iron yam powder for repairing gastric mucosa includes the following steps:

[0135] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Example 1 is replaced with the modified resveratrol prepared in Example 12, while the other steps are the same as in Example 1.

[0136] Performance testing:

[0137] Test Example 1: Toxicity Test

[0138] Kunming mice weighing 18–22 g were randomly divided into 13 groups of 10 mice each (half male and half female). These groups were: a saline group, a group containing the *Dioscorea opposita* powder from Examples 1–7 of this invention, and a group containing the *Dioscorea opposita* powder from Comparative Examples 1–5 of this invention. The *Dioscorea opposita* powder obtained from Examples 1–7 and Comparative Examples 1–5 of this invention was dispersed in purified water at a weight ratio of 1:10 to obtain a diluted solution. Mice were administered the diluted solution of the *Dioscorea opposita* powder from Examples 1–7 and Comparative Examples 1–5 of this invention daily by gavage at a dose of 10 mL / kg. The saline group received an equal volume of saline solution. This gavage treatment continued for 30 days. Mice were weighed every two days, and the weight gain and weight growth rate after 30 days were calculated. Mice had free access to food and water during the experiment. The test results are shown in Table 1.

[0139] Table 1. Changes in mouse body weight

[0140]

[0141] As can be seen from the test results in Table 1, the iron yam powder prepared in Examples 1-7 and Comparative Examples 1-5 of the present invention effectively promoted the weight gain of mice, and the weight gain rate was significantly higher than that of the saline group, indicating that the iron yam powder prepared in the present invention is non-toxic and will not harm the normal growth of mice.

[0142] Experimental Example 2: Reactive Oxygen Response Performance

[0143] Take 1g of the iron yam powder prepared in Examples 1-7 and Comparative Examples 4-5 of this invention and place it in an EP tube. Resuspend it in equal amounts of PBS and PBS containing 3% H2O2. Shake slowly and continuously in a constant temperature shaker at 37°C and measure the release rate of glycosylated resveratrol. The test results are shown in Table 2.

[0144] Table 2. Release rate of glycosylated resveratrol

[0145]

[0146] As can be seen from the test results in Table 2, the iron yam powder prepared in Examples 1-7 of this invention has a good sustained-release effect in PBS containing H2O2, but the release effect in PBS is negligible. The sustained-release effect of the iron yam powder prepared in Comparative Example 4 is reduced, possibly because linoleic acid was used to replace linolenic acid, which reduces the carbon-carbon double bonds in its structure and the hydrophilic groups produced by oxidation. This slows down the rupture rate of the zein-linolenic acid shell, resulting in a lower release rate of glycosylated resveratrol. The iron yam powder prepared in Comparative Example 5 achieved a glycosylated resveratrol release rate of 80.2% in PBS containing H2O2 within 30 minutes. This may be because the lack of pretreated rice bran and coconut oil prevents the adsorption and fixation of glycosylated resveratrol. After the zein-linolenic acid shell ruptures, the glycosylated resveratrol is released explosively, greatly reducing the sustained-release effect.

[0147] Experimental Case 3: Gastric Mucosal Repair Effect

[0148] Model establishment: Anhydrous ethanol model of acute gastric mucosal injury;

[0149] Experimental animals: Healthy Kunming mice weighing 18–22 g;

[0150] Experimental methods: Experimental animals were randomly divided into a blank control group, a model group, and a sample group, with 10 animals in each group. The 12 sample groups were administered a diluted solution of Dioscorea opposita powder prepared in Examples 1-7 and Comparative Examples 1-5 and purified water at a weight ratio of 1:10 by gavage. The blank control group was administered an equal volume of physiological saline by gavage, and the model group was administered an equal volume of physiological saline by gavage. The drugs were administered by gavage once a day at a dose of 10 mL / kg. After 30 days of gavage, all animals were strictly fasted for 24 hours (water was not restricted). During this period, the test substance was also prohibited from being administered. Except for the blank control group, all experimental group animals were given 1.0 mL of anhydrous ethanol per animal. One hour later, the animals were sacrificed, the intact stomach was exposed, the pylorus was ligated, and an appropriate amount of 10% formalin solution was instilled. The stomach was fixed for 20 minutes, and then the stomach was cut open along the greater curvature. The stomach contents were washed away, the gastric mucosa was unfolded, and the length and width of the bleeding point or bleeding band were measured with vernier calipers under a stereomicroscope or with the naked eye. The damage integral index and damage inhibition rate were calculated. The test results are shown in Table 3.

[0151] Table 3. Gastric Injury Score

[0152]

[0153]

[0154] As can be seen from the test results in Table 3, the iron yam powder prepared in Examples 1-7 of this invention showed a significant reduction in the damage integral index compared to the control group, and exhibited good damage inhibition effects. It effectively improved the gastric mucosal damage caused by anhydrous ethanol and promoted gastric mucosal repair. The reduced damage inhibition rate in Comparative Example 1 may be due to the pretreated rice bran obtained from deionized water treatment, which has a lower content of water-soluble components and a lower adsorption efficiency for glycosylated resveratrol, thus reducing the glycosylated resveratrol content in the iron yam powder and decreasing its efficiency in resisting gastric mucosal damage and promoting gastric mucosal repair. The reduced anti-damage effect in Comparative Example 2 may be due to the fat-soluble components in untreated rice bran affecting the adsorption performance of glycosylated resveratrol, thereby affecting its anti-gastric mucosal damage and gastric mucosal repair performance. The reduced effect in Comparative Example 3 may be due to... The reduced efficacy of resveratrol in Comparative Example 4 is likely due to its lower water solubility and bioavailability caused by untreated glycosylated resveratrol, which affects its anti-damage effect. The reduced efficacy in Comparative Example 5 may be due to the fact that the oxidative activity of linoleic acid is not as high as that of linolenic acid, resulting in a low content of glycosylated resveratrol released in a short period of time, thus reducing its anti-gastric mucosal damage effect. The reduced efficacy in Comparative Example 5 may be due to the bursting of the zein-linolenic acid shell, which leads to the explosive release of glycosylated resveratrol, greatly reducing the sustained-release effect. The excessive release of glycosylated resveratrol in a short period of time may have irritated the damaged site and affected its repair effect.

[0155] The embodiments described above provide a detailed explanation of the technical solutions and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Various changes and modifications can be made to the present invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed.

Claims

1. A preparation method of a stomach mucosa repairing iron stick yam powder, characterized by, The preparation method comprises the following steps: The preparation method comprises the following steps: The fresh iron stick yam is cleaned and sliced, soaked in 0.5wt% calcium ascorbate, and then dried at low temperature gradient, and the pretreated yam powder is obtained after crushing; The pretreated yam powder is dispersed in purified water, the pH is adjusted to be acidic, cellulase, alpha amylase and pectinase are added, heated, centrifuged and washed to collect the precipitate, neutral protease is added, the pH is adjusted to be neutral, heated, centrifuged and washed to collect the precipitate, and the yam powder extract is obtained by freeze-drying; The astragalus, bletilla striata, atractylodes, turmeric powder and orange peel are mixed to prepare powder, the mixed powder is obtained by sieving, and the iron stick yam powder is prepared by mixing the yam powder extract, modified resveratrol, hericium extract and L-glutamine; The preparation method of the modified resveratrol comprises the following steps: The resveratrol, sucrose and dextransucrase are reacted to obtain glycosylated resveratrol; the pretreated rice bran and the glycosylated resveratrol are dispersed in purified water, stirred and reacted, the filter residue is collected after filtration, washed with water and dried in vacuum to obtain an intermediate; The zein and linolenic acid are dispersed in 70% ethanol to obtain dispersion A, the intermediate is mixed with coconut oil to obtain dispersion B, the dispersion B is slowly poured into the dispersion A, and the emulsion is obtained after stirring at room temperature; and the modified resveratrol is prepared by spray drying the emulsion; The reaction conditions of the resveratrol, sucrose and dextransucrase are that the resveratrol and sucrose are dispersed in sodium acetate buffer, the pH is adjusted to be 5.5, dextransucrase is added, and the mixture is stirred and reacted at 30-35 DEG C for 3-5 days, then the temperature is increased to 95 DEG C for 10 min to terminate the reaction, and the glycosylated resveratrol is obtained after purification; and the concentration of the sodium acetate buffer is 45-55 mM; The pretreated rice bran is obtained by wet column filling the rice bran, removing the fat-soluble substances in the rice bran with 5 times the column bed volume of n-hexane, taking out the filler, filtering, drying at 40 DEG C for 8 h, and sieving through a 200-440 mesh screen; The weight ratio of the resveratrol, sucrose, sodium acetate buffer, dextransucrase is 0.5-1.5:3-5:400-500:0.004-0.005; the weight ratio of the pretreated rice bran and the glycosylated resveratrol dispersed in purified water is 4-5:1.5-2.5:800-1000; and the weight ratio of the zein, linolenic acid, 70% ethanol, coconut oil and intermediate is 30-40:8-15:150-250:30-50:2-8; The mass ratio of the astragalus, bletilla striata, atractylodes, turmeric powder, orange peel, yam powder extract, modified resveratrol, hericium extract and L-glutamine is 5-15:4-12:2-8:2-8:1-3:45-65:2-8:10-30:2-8; and the particle size of the sieved powder is 100-200 meshes.

2. The preparation method of the repairing stomach mucosa iron stick yam powder according to claim 1, characterized in that, The spray drying is performed by using a spray dryer, setting the inlet air temperature to 120 DEG C, the outlet air temperature to 70 DEG C, the feeding rate to 5 mL / min, and the atomization pressure to 0.5 bar; the stirring reaction is performed at 35-45 DEG C for 4-6 h; and the stirring time at normal temperature is 5-10 min.

3. The preparation method of the repairing stomach mucosa iron stick yam powder according to claim 1, characterized in that, The slice thickness is 2-4 mm; the soaking time is 5-15 min; the calcium ascorbate is used in an amount of 0.5% by weight of the iron stick yam; the low-temperature gradient drying is performed by vacuum drying at 50 DEG C for 3 h, then vacuum drying at 30 DEG C for 4 h, and then vacuum drying at 10 DEG C for 5 h; and the crushing is performed by using a super micro grinder at a rotating speed of 2500-3000 r / min to obtain a particle size of 8-10 μm.

4. The preparation method of the repairing gastric mucosa iron-stick yam powder according to claim 1, characterized in that, The mass ratio of the pretreated yam powder, purified water, cellulase, alpha amylase, pectinase and neutral protease is 10-30:80-120:0.05-0.4:0.1-0.5:0.05-0.4:0.05-0.4; the pH of the acid adjustment is 4.5-5.5; the heating treatment is performed by treating at 45-55 DEG C for 1.5-2.5 h, then heating to 95-100 DEG C for 5-10 min; and the pH of the neutral adjustment is 7.0±0.

4.

5. A stomach mucosa repairing iron-stick yam powder, characterized in that, The iron stick yam powder for repairing gastric mucosa is prepared by the preparation method of any one of claims 1-4.

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