An enteral delivery w / o emulsion to facilitate the conversion of raspberry tannin to urolithin and a method of making the same

Abstract

This invention belongs to the field of food technology, specifically relating to an intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin and its preparation method. This intestinal delivery W / O emulsion is obtained by encapsulating an aqueous phase raspberry ellagitannins-konjac polysaccharide-zein protein solution with an oil-phase glycerol ricinoleate-palmitate solution. The preparation method of this invention is simple, uses natural raw materials, is green and safe, and does not pollute the environment. By adding polyglycerol ricinoleate as an emulsifier, the emulsion prepared by this invention exhibits high stability. Experimental results show that after 28 days of storage, the retention rate of polyphenols in the emulsion is high. After in vitro simulated gastrointestinal digestion of the W / O emulsion, the release of polyphenols in the gastrointestinal tract is less than 10%, and the absorption and conversion rate of urolithin B and C, the characteristic metabolites of ellagitannins, increases by 4-5 times.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to an intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin and its preparation method. Background Technology

[0002] Berries are a popular and versatile fruit, rich in polyphenols that offer significant health benefits and unique flavors. Red raspberries, also known as raspberries, are a type of berry belonging to the genus *Raspberry* in the Rosaceae family, used both as food and medicine. They contain active ingredients such as phenolic acids, flavonoids, tannins, and coumarins, exhibiting biological activities including lowering blood lipids, protecting the heart, protecting nerves, and anti-aging. Raspberries are rich in ellagitannins, accounting for approximately 75% of the total polyphenols, while urolithin compounds are their active form in vivo. Urolithin compounds possess a range of functions, including delaying aging, increasing muscle strength, lowering blood sugar, and lowering blood lipids. However, the conversion of ellagitannins or foods rich in ellagitannins into urolithins is influenced by intestinal pH and flora, as well as individual health conditions and dietary habits. This results in only a small percentage of individuals effectively converting ellagitannins into urolithins, and the conversion efficiency further decreases with age and the onset of sub-health conditions. This severely limits the efficacy of ellagitannins and ellagitannin-rich foods after ingestion. Furthermore, ellagitannins have an astringent taste and interact with proteins in food to form insoluble precipitates, reducing their digestibility and absorption efficiency. This also significantly limits the application of ellagitannins and their extracts in food processing. There is an urgent need to establish methods to promote the absorption and conversion of ellagitannins.

[0003] Emulsion delivery systems can be used to encapsulate, protect, and release active substances, thereby improving their gastrointestinal stability, bioavailability, and processing applications. However, the main wall material proteins in emulsion delivery systems often bind with ellagitannins to form insoluble precipitates, reducing the encapsulation efficiency of ellagitannins and the stability of the emulsion system. Meanwhile, existing food nutrient delivery technologies primarily focus on improving the temperature, pH, storage, and digestive stability of active ingredients to facilitate their release in the intestines. There is a lack of emulsion system preparation technologies that simultaneously improve the stability of tannins and enhance their absorption and conversion rates. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide an intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin and its preparation method, specifically adopting the following technical solution:

[0005] In one aspect, the present invention provides an intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin, wherein the intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin is obtained by encapsulating an aqueous phase with an oil phase; the oil phase is a glycerol ricinoleate-palmitate solution; and the aqueous phase is a raspberry ellagitannins-konjac polysaccharide-zein solution.

[0006] This invention utilizes a polyglycerol ricinoleate emulsifier to prepare an emulsion with high stability. Furthermore, by altering the physical properties of the emulsion, its physical stability is significantly improved through droplet aggregation and gelation of the continuous phase during emulsification. This emulsion is used to encapsulate raspberry ellagitannins to enhance their encapsulation efficiency, physical stability, and gastrointestinal digestibility. Simultaneously, leveraging the gut microbiota-regulating effect of konjac polysaccharides, it promotes the colonic delivery and efficient absorption and conversion of raspberry ellagitannins in vivo.

[0007] In another aspect, the present invention provides a method for preparing the above-mentioned intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin, comprising the following steps:

[0008] Step 1: Crush the raspberries, pass them through a 100-mesh sieve, mix them with an ethanol-water solution, soak them at room temperature for 2 hours, and then extract them by ultrasonication at 500W and 50℃ for 1 hour. After filtration, collect the extract and concentrate it to dryness to obtain the crude extract. Then, purify the extract using an XAD-16 macroporous resin column, elute it with an ethanol-water solution gradient, collect the eluent, concentrate it to dryness, and obtain the raspberry ellagitannin component.

[0009] Step 2: Disperse polyglycerol ricinoleate in palm oil and stir to dissolve, to obtain an oil phase glycerol ricinoleate-palmitate solution;

[0010] Step 3: Disperse the raspberry ellagitannin component in water, sonicate, and dissolve to obtain a raspberry ellagitannin aqueous solution;

[0011] Step 4: Dissolve konjac polysaccharide in water to prepare a konjac polysaccharide aqueous solution, and dissolve zein in an ethanol aqueous solution to prepare a zein ethanol aqueous solution. Then, mix the konjac polysaccharide aqueous solution and the zein ethanol aqueous solution at a volume ratio of 1:1 and react at a temperature of 50 ℃~70 ℃ for 4 h~8 h to obtain a konjac polysaccharide-zein solution.

[0012] Step 5: Mix the raspberry ellagitannin aqueous solution and the konjac polysaccharide-zein solution, stir, dissolve, and then concentrate to remove ethanol to obtain an aqueous raspberry ellagitannin-konjac polysaccharide-zein solution.

[0013] Step 6: Mix the oil phase obtained in Step 2 and the aqueous phase obtained in Step 5 to obtain a crude emulsion. Then, treat the crude emulsion with a high-speed shear emulsifier at 10,000 r / min to 20,000 r / min for 1 min to 10 min to finally obtain raspberry ellagitannin W / O emulsion.

[0014] This invention provides a method for producing a W / O emulsion that promotes the efficient colonic conversion of raspberry ellagitannins. Based on the cross-linking effect between the oil phase stabilized by PGPR and the aqueous phase stabilized by konjac polysaccharide-zein, this method can improve the physical and gastrointestinal digestibility of raspberry ellagitannins, improve the intestinal flora, and enable the efficient conversion of raspberry ellagitannins in the human body.

[0015] As a further preferred embodiment, the specific preparation process of the raspberry ellagitannin component in step 1 above is as follows:

[0016] Raspberry powder was mixed with 50%-70% ethanol at a ratio of 1:15. During purification using an XAD-16 macroporous resin column, the mixture was eluted sequentially with 20% and 40% ethanol. The eluent containing 40% ethanol was collected, concentrated, and dried to obtain the raspberry ellagitannin component. More preferably, in step 1 above, the raspberry powder was mixed with 50% ethanol. The component prepared by this method contains more than 80% tannin compounds. The eluent containing 40% ethanol was collected. The high-concentration ethanol eluent mainly contained flavonoids, while the low-concentration ethanol eluent contained more polysaccharides, proteins, simple phenolic acids, and other impurities.

[0017] As a further preferred embodiment, the content of polyglycerol ricinoleate in the oil phase of step 2 above is 4.0% to 8.0%. Too high a proportion increases production costs, while too low a proportion results in poor stability of the final emulsion.

[0018] As a further preferred embodiment, in step 3 above, the raspberry ellagitannin component is dissolved in water to prepare a 3%~9% solution. This concentration exhibits the best encapsulation efficiency.

[0019] As a further preferred embodiment, the concentration of konjac polysaccharide solution in the konjac polysaccharide-zein solution obtained in step 4 above is 3%–5%, and the concentration of zein solution is 4%–8%. The resulting W / O emulsion exhibits the highest stability and encapsulation efficiency.

[0020] As a further preferred embodiment, the content ratio of raspberry ellagitannins, konjac polysaccharides, and zein in the aqueous phase obtained in step 5 above is 2.0%–4.0% : 1.5%–2.5% : 2.0%–4.0%. The resulting W / O emulsion exhibits the best stability, encapsulation efficiency, and bioconversion rate.

[0021] As a further preferred embodiment, the high-speed shear emulsifier in step 6 above operates at a speed of 15,000 r / min, and the processing time is 3-5 min. The resulting emulsion exhibits the best encapsulation efficiency, storage stability, and uniformity.

[0022] As a further preferred embodiment, the volume ratio of the oil phase to the water phase in step 6 is 1~3:1~3. More preferably, the volume ratio of the oil phase to the water phase is 1:1. If the ratio is too low, the encapsulation efficiency will decrease; if it is too high, there will be too much oil phase, resulting in an excessively high oil content in the product.

[0023] The beneficial effects of this invention are as follows: This invention provides a method for intestinal delivery of a W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin. The emulsion prepared by adding polyglycerol ricinoleate emulsifier exhibits high stability. Experimental results show that the polyphenol retention rate in the emulsion is high after 28 days of storage. After in vitro simulated gastrointestinal digestion of the W / O emulsion, the release of polyphenols in the gastrointestinal tract is less than 10%, and the absorption and conversion rate of urolithin B and C, the characteristic metabolites of ellagitannins, increases by 4-5 times. Furthermore, the emulsifier, aqueous phase, and oil phase used in this invention are naturally derived, green, safe, and environmentally friendly. Attached Figure Description

[0024] Figure 1 The figure shows a comparison of the retention rates of total phenols in W / O emulsions prepared with different oil-water ratios.

[0025] Figure 2 The graph shows the change in the retention rate of raspberry polyphenols after 28 days of storage of the emulsion prepared in Example 3.

[0026] Figure 3 The figure shown is a graph illustrating the change in the retention rate of the emulsion prepared in Example 3 after in vitro simulated intestinal digestion.

[0027] Figure 4 The figure shows the curves and area under the curve of the changes in the concentrations of urolithin B and C in the blood of mice after 16 hours of gavage administration of the emulsion prepared in Example 3. Detailed Implementation

[0028] The following will provide a clear and complete description of the concept, specific structure, and technical effects of the present invention in conjunction with the embodiments and accompanying drawings, so as to fully understand the purpose, solution, and effects of the present invention. It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other.

[0029] Implementation Column 1

[0030] An intestinal-delivered W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin is prepared as follows:

[0031] (1) After grinding raspberries into powder, soak them in 50% ethanol at a material-to-liquid ratio of 1:15 (g / mL) for 2 h, then extract them by ultrasonication at 500 W and 50 ℃ for 1.0 h. After filtration, collect the extract, concentrate and dry to obtain crude extract. After rinsing the crude extract with 10% ethanol solution, statically adsorb the sample onto an XAD-16 macroporous resin column, then elute with 20% and 40% ethanol in sequence. Collect the 40% ethanol eluent, concentrate and dry to obtain raspberry ellagitannin component.

[0032] (2) The polyglycerol ricinoleate was dispersed in palm oil and stirred in a magnetic stirrer at 90 °C and 1500 r / min until completely dissolved to obtain an oil phase (6.0%, m / v).

[0033] (3) Disperse the raspberry ellagitannin component in pure water and sonicate at 500 W for 15 min until completely dissolved to obtain a raspberry ellagitannin aqueous solution (8.0%, m / v).

[0034] (4) Dissolve konjac polysaccharide in water to prepare a 4% solution, and dissolve zein in an ethanol aqueous solution to prepare an 8.0% solution. Then mix them in a 1:1 volume ratio and react at 50 °C for 6 h.

[0035] (5) Add the raspberry ellagic tannin aqueous solution obtained in step (3) to the konjac polysaccharide-zein solution prepared in step (4) at a ratio of 1:1, stir in a magnetic stirrer at 1500 r / min until completely dissolved, concentrate to remove ethanol, and obtain an aqueous phase.

[0036] (6) The oil phase and water phase obtained in step (2) and step (5) are mixed in a ratio of 2:3 to obtain a crude emulsion. The crude emulsion is treated with a high-speed shear emulsifier at 15000 r / min for 3 min to obtain raspberry ellagic tannin W / O emulsion.

[0037] (7) The raspberry ellagitannin W / O emulsion prepared in step (6) was stored in a constant temperature oven at 25℃. After 1, 3, 5, 7, 14 and 28 days, 0.2 g of the emulsion was added to 1 mL of deionized water, shaken for 5 min and centrifuged at 10000 r / min for 10 min. The middle layer liquid was taken to measure the retention rate of polyphenols.

[0038] (8) The raspberry ellagitannin W / O emulsion prepared in step (6) was subjected to in vitro simulated gastrointestinal digestion. The polyphenol retention rate was measured by taking digestive fluids from different stages of the stomach and intestine.

[0039] (9) The in vivo metabolic kinetic analysis of the raspberry ellagic tannin W / O emulsion prepared in step (6) was performed. After the rats were administered the drug by gavage, blood samples were collected from their tails at 4.0 h, 6.0 h, 8.0 h, 10.0 h, 12.0 h and 14.0 h, respectively. The content of the marker ellagic tannin metabolites in the blood was determined by liquid chromatography-mass spectrometry.

[0040] Example 2

[0041] An intestinal-delivered W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin is prepared as follows:

[0042] (1) After grinding the raspberries into powder, soak them in 50% ethanol at a material-to-liquid ratio of 1:15 (g / mL) for 2 hours, then heat at 500 W for 50 minutes. o Ultrasonic extraction was performed for 1.0 h, followed by filtration, collection of the extract, concentration and drying to obtain the crude extract.

[0043] The crude extract was statically adsorbed onto an XAD-16 macroporous resin column after being treated with 10% ethanol solution. Then, it was eluted with 20% and 40% ethanol respectively. The 40% ethanol eluent was collected, concentrated and dried to obtain the raspberry ellagitannin component.

[0044] (2) The polyglycerol ricinoleate was dispersed in palm oil and stirred in a magnetic stirrer at 90 °C and 1500 r / min until completely dissolved to obtain an oil phase (6.0%, m / v).

[0045] (3) Disperse the raspberry ellagitannin component in pure water and sonicate at 500 W for 15 min until completely dissolved to obtain a raspberry ellagitannin aqueous solution (8.0%, m / v).

[0046] (4) Dissolve konjac polysaccharide in water to prepare a 4% solution, and dissolve zein in an ethanol aqueous solution to prepare an 8.0% solution. Then mix them in a 1:1 volume ratio and react at 50 °C for 6 h.

[0047] (5) Add the raspberry ellagic tannin aqueous solution obtained in step (3) to the konjac polysaccharide-zein solution prepared in step (4) in a 1:1 ratio, stir in a magnetic stirrer at 1500 r / min until completely dissolved, concentrate to remove ethanol, and obtain an aqueous phase.

[0048] (6) The oil phase and water phase obtained in step (2) and step (5) are mixed in a ratio of 3:2 to obtain a crude emulsion. The crude emulsion is treated with a high-speed shear emulsifier at 15000 r / min for 3 min to obtain raspberry ellagic tannin W / O emulsion.

[0049] Example 3

[0050] An intestinal-delivered W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin is prepared as follows:

[0051] (1) After grinding the raspberries into powder, soak them in 50% ethanol at a material-to-liquid ratio of 1:15 (g / mL) for 2 hours, then heat at 500 W for 50 minutes. o Ultrasonic extraction was performed for 1.0 h, followed by filtration, collection of the extract, concentration and drying to obtain the crude extract.

[0052] The crude extract was statically adsorbed onto an XAD-16 macroporous resin column after being treated with 10% ethanol solution. Then, it was eluted with 20% and 40% ethanol respectively. The 40% ethanol eluent was collected, concentrated and dried to obtain the raspberry ellagitannin component.

[0053] (2) The polyglycerol ricinoleate was dispersed in palm oil and stirred in a magnetic stirrer at 90 °C and 1500 r / min until completely dissolved to obtain an oil phase (6.0%, m / v).

[0054] (3) Disperse the raspberry ellagitannin component in pure water and sonicate at 500 W for 15 min until completely dissolved to obtain a raspberry ellagitannin aqueous solution (8.0%, m / v).

[0055] (4) Dissolve konjac polysaccharide in water to prepare a 4% solution, and dissolve zein in an ethanol aqueous solution to prepare an 8.0% solution. Then mix them in a 1:1 volume ratio and react at 50 °C for 6 h.

[0056] (5) Add the raspberry ellagic tannin aqueous solution obtained in step (3) to the konjac polysaccharide-zein solution prepared in step (4) in a 1:1 ratio, stir in a magnetic stirrer at 1500 r / min until completely dissolved, concentrate to remove ethanol, and obtain an aqueous phase.

[0057] (6) Mix the oil phase and water phase obtained in step (2) and step (5) at a ratio of 1:1 to obtain a crude emulsion. Treat the crude emulsion with a high-speed shear emulsifier at 15000 r / min for 3 min to obtain raspberry ellagic tannin W / O emulsion.

[0058] Example 4

[0059] An intestinal-delivered W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin is prepared as follows:

[0060] (1) After grinding the raspberries into powder, soak them in 50% ethanol at a material-to-liquid ratio of 1:15 (g / mL) for 2 hours, then heat at 500 W for 50 minutes. o Ultrasonic extraction was performed for 1.0 h, followed by filtration, collection of the extract, concentration and drying to obtain the crude extract.

[0061] The crude extract was statically adsorbed onto an XAD-16 macroporous resin column after being treated with 10% ethanol solution. Then, it was eluted with 20% and 40% ethanol respectively. The 40% ethanol eluent was collected, concentrated and dried to obtain the raspberry ellagitannin component.

[0062] (2) The polyglycerol ricinoleate was dispersed in palm oil and stirred in a magnetic stirrer at 90 °C and 1500 r / min until completely dissolved to obtain an oil phase (4.0%, m / v).

[0063] (3) Disperse the raspberry ellagitannin component in pure water and sonicate at 500 W for 15 min until completely dissolved to obtain a raspberry ellagitannin aqueous solution (8%, m / v).

[0064] (4) Dissolve konjac polysaccharide in water to prepare a 3% solution, and dissolve zein in an ethanol aqueous solution to prepare a 6.0% solution. Then mix them in a 1:1 volume ratio and react at 50 °C for 6 h.

[0065] (5) Add the raspberry ellagic tannin aqueous solution obtained in step (3) to the konjac polysaccharide-zein solution prepared in step (4) in a 1:1 ratio, stir in a magnetic stirrer at 1500 r / min until completely dissolved, concentrate to remove ethanol, and obtain an aqueous phase.

[0066] (6) Mix the oil phase and water phase obtained in step (2) and step (5) at a ratio of 1:1 to obtain a crude emulsion. Treat the crude emulsion with a high-speed shear emulsifier at 15000 r / min for 3 min to obtain raspberry ellagic tannin W / O emulsion.

[0067] Example 5

[0068] Ellaganthanin belongs to the phenolic compounds; therefore, in this example, the retention rate of raspberry ellagitannins was reflected by determining the retention rate of total phenols in the emulsion. The total phenol retention rates of the W / O emulsions prepared in Examples 1-4 were tested.

[0069] The present invention provides a method for determining the retention rate of raspberry polyphenols: Take an appropriate amount of sample (5.0 mg / mL), mix it with 0.5 mL of Folin-phenol reagent by vortexing, add 25% sodium carbonate solution and an appropriate amount of distilled water, and mix by vortexing again; using quercetin (20-120 μg / mL) as a standard control, measure the absorbance at 765 nm using a UV-Vis spectrophotometer; the quercetin standard curve equation is Y = 0.0093X + 0.0005 (R² = 0.9997); the total phenol content in the sample is expressed as the equivalent of quercetin (mg / g). The formula for calculating the retention rate of total phenols is as follows:

[0070] Where N represents the total phenol content in the measurement system, and Nt represents the total phenol content added during the emulsion preparation process.

[0071] Example 6

[0072] The emulsion with high retention rate in Example 5 was subjected to storage stability testing. The emulsion was stored in a constant temperature incubator at 25°C, and the retention rate of total phenols in the emulsion was measured at 1, 3, 5, 7, 14, and 28 days.

[0073] Example 7

[0074] The emulsion with high retention rate in Example 5 was subjected to an in vitro simulated digestion stability test. An appropriate amount of emulsion was placed in gastric and intestinal digestive fluids, and reacted in a shaker at 37 °C for 2.0 h. After the reaction was stopped, the retention rate of total phenols in the emulsion after digestion was measured.

[0075] Example 8

[0076] The emulsions with high retention rates in Example 5 were subjected to metabolic kinetic analysis to evaluate the absorption and conversion of ellagitannins. SD male rats were randomly divided into two groups of eight each, and were administered raspberry ellagitannins W / O emulsion and raspberry ellagitannins aqueous solution by gavage, respectively. Blood samples were collected from the tail of rats at 4.0, 6.0, 8.0, 10.0, 12.0, and 16.0 h after administration, and centrifuged at 12000 r / min for 5 min at 4 °C. The supernatant plasma was collected, vortexed with methanol for 5 min, and then centrifuged again at 12000 r / min for 5 min at 4 °C. The supernatant was dried under nitrogen, reconstituted, filtered through an organic filter, and analyzed by HPLC-MS / MS.

[0077] The test results of the above embodiments are as follows: Figures 1-3 .

[0078] Figure 1 The figure shows the total phenol retention rate of the emulsions in different embodiments, from... Figure 1 It can be seen that there are significant differences in the retention rate of total phenols in the W / O emulsions prepared in Examples 1-4. Among them, in Example 3, the retention rate of polyphenols was the highest, reaching 98.67%, when the volume ratio of oil phase to water phase in the emulsion was 1:1. Therefore, the emulsion prepared in Example 3 was selected for storage and digestion stability testing.

[0079] Figure 2 The graph shows the change in the retention rate of total phenols in W / O emulsions after 28 days of storage. Figure 2 It can be seen that the retention rate of total phenols in the emulsion showed a slight decreasing trend during the 28-day storage period, but the retention rate was still as high as 93.87% after 28 days, indicating that the emulsion has good storage stability, which is beneficial to the preservation and transportation of the emulsion.

[0080] Figure 3The figure shows the release rate of W / O emulsion after simulated in vitro digestion. Figure 3 It can be seen that the total phenol retention rate of the emulsion was 97.72% during gastric digestion and 85.32% after intestinal digestion. This may be because bile salts and lipases in the intestinal digestive fluids have a certain degradation effect on the oils in the emulsion, leading to a small release of raspberry polyphenols. However, the overall polyphenol retention rate after digestion is still very high, which indicates that this W / O emulsion can protect raspberry polyphenols from environmental damage during gastrointestinal digestion and improve the gastric and small intestinal digestibility of raspberry polyphenols.

[0081] Figure 4 The figure shows the conversion efficiency and area under the curve (AUC) of urolithin B and urolithin C, the hallmark metabolites of ellagitannins in rat blood. W / O: water-in-oil emulsion of raspberry ellagitannins; FY: raspberry ellagitannins extract. The relative concentration of compounds is expressed as the peak area during mass spectrometry detection. Ellagantannins are absorbed into the bloodstream as urolithin compounds after gastrointestinal digestion. Figure 4 It can be seen that within 4-16 hours after gavage administration of the raspberry ellagitannins W / O emulsion, the peak area of ​​urolithin B, a typical ellagitannins metabolite, in rat blood was significantly higher than that in the unencapsulated group (i.e., the original sample group). Within 4-12 hours after gavage, the peak area of ​​urolithin C in the blood was also significantly higher than that in the original sample group, indicating that the W / O emulsion can increase the concentration of urolithin B and C in the blood and promote the absorption and utilization rate of raspberry ellagitannins. The areas under the curves for urolithin B and urolithin C between 4-16 hours were 6.7 and 4.2 times that of the original sample group, respectively, further demonstrating that the absorption and conversion of raspberry ellagitannins were greatly improved after preparation as a W / O emulsion.

[0082] Although the description of the invention has been quite detailed and particularly of several described embodiments, it is not intended to limit it to any of these details or embodiments or any particular embodiment, but should be considered as providing a broad possible interpretation of the claims by referring to the appended claims and taking into account the prior art, thereby effectively covering the intended scope of the invention. Furthermore, the invention has been described above with respect to embodiments foreseeable by the inventors in order to provide a useful description, and non-substantial modifications to the invention that have not yet been foreseen may still represent equivalent modifications.

Claims

1. An intestinal-delivered W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin, characterized in that, The intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin is obtained by encapsulating an aqueous phase with an oil phase; the oil phase is a polyglycerol ricinoleate-palmitate solution; and the aqueous phase is a raspberry ellagitannins-konjac polysaccharide-zein solution. The method for preparing the intestinal delivery W / O emulsion that promotes the conversion of raspberry ellagitannins to urolithin includes the following steps: Step 1: Crush raspberries, pass them through a 100-mesh sieve, mix them with an ethanol-water solution, soak them at room temperature for 2 hours, and then extract them ultrasonically for 1 hour at 500 W and 50 ℃. After filtration, collect the extract and concentrate it to dryness to obtain the crude extract. Then, purify the extract using an XAD-16 macroporous resin column, elute it with an ethanol-water solution gradient, collect the eluent, concentrate it to dryness, and obtain the raspberry ellagitannin component. Step 2: Disperse polyglycerol ricinoleate in palm oil and stir to dissolve, to obtain an oil phase polyglycerol ricinoleate-palmitate solution; Step 3: Disperse the raspberry ellagitannin component in water, sonicate, and dissolve to obtain a raspberry ellagitannin aqueous solution; Step 4: Dissolve konjac polysaccharide in water to prepare a konjac polysaccharide aqueous solution, and dissolve zein in an ethanol aqueous solution to prepare a zein ethanol aqueous solution. Then, mix the konjac polysaccharide aqueous solution and the zein ethanol aqueous solution at a volume ratio of 1:1 and react at a temperature of 50 ℃~70 ℃ for 4 h~8 h to obtain a konjac polysaccharide-zein solution. Step 5: Mix the raspberry ellagitannin aqueous solution and the konjac polysaccharide-zein solution, stir, dissolve, and then concentrate to remove ethanol to obtain an aqueous raspberry ellagitannin-konjac polysaccharide-zein solution. Step 6: Mix the oil phase obtained in Step 2 and the aqueous phase obtained in Step 5 to obtain a crude emulsion. Then, treat the crude emulsion with a high-speed shear emulsifier at 10,000 r / min to 20,000 r / min for 1 min to 10 min to finally obtain raspberry ellagitannin W / O emulsion. In step 2, the content of polyglycerol ricinoleate in the oil phase was 4.0%. The content ratio of raspberry ellagitannins, konjac polysaccharides and zein in the aqueous phase obtained in step 5 is 2.0%–4.0% : 1.5%–2.5% : 2.0%–4.0%.

2. The intestinal delivery W / O emulsion according to claim 1, characterized in that, Step 1: Raspberry powder was mixed with 50%-70% ethanol at a ratio of 1:

15. During the purification process using XAD-16 macroporous resin column, the mixture was eluted sequentially with 20% and 40% ethanol. Finally, the eluent containing 40% ethanol was collected, concentrated, and dried to obtain the raspberry ellagitannin component.

3. The intestinal delivery W / O emulsion according to claim 1, characterized in that, In step 3, the raspberry ellagic tannin component is dissolved in water to prepare a 3%~9% solution.

4. The intestinal delivery W / O emulsion according to claim 1, characterized in that, In step 4, the concentration of konjac polysaccharide solution in the konjac polysaccharide-zein solution is 3%–5%, and the concentration of zein solution is 4%–8%.

5. The intestinal delivery W / O emulsion according to claim 1, characterized in that, In step 6, the high-speed shear emulsifier rotates at 15,000 r / min and the processing time is 3-5 min.

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