A blood sugar lowering microcapsule composition and its application in health food

Abstract

The present invention belongs to the technical field of functional foods, and discloses a hypoglycemic microcapsule composition and its application in health food. The preparation method of the microcapsule composition is as follows: Lactobacillus acidophilus and Lactobacillus plantarum are inoculated into lactic acid bacteria culture solution and inactivated after fermentation and cultivation, and then maltodextrin and ω-3 polyunsaturated fatty acids are added and spray-dried to obtain a postbiotic component loaded with ω-3 polyunsaturated fatty acids; Plant efficacy ingredients are treated with alkali extraction to obtain a plant extract solution; Sodium alginate is added to the plant extract solution to mix, and then the postbiotic component loaded with ω-3 polyunsaturated fatty acids is added and spray-dried to obtain a hypoglycemic microcapsule composition. The composition of the present invention uses postbiotics as a stable composite carrier and a synergistic conditioning component of ω-3 polyunsaturated fatty acids, and is embedded in microcapsules containing plant extracts, which can significantly enhance the hypoglycemic efficacy and stability of the composition.

Description

Technical Field

[0001] The invention belongs to the technical field of functional foods, and in particular relates to a blood sugar lowering microcapsule composition and its application in health food. Background Art

[0002] Omega-3 polyunsaturated fatty acids are mainly alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Omega-3 polyunsaturated fatty acids have the health-promoting effect of regulating blood lipids, reducing triglycerides and cholesterol in the blood, reducing blood viscosity, improving blood microcirculation, and have a good improvement effect on lipid metabolism disorders caused by diabetes, such as hyperlipidemia.

[0003] However, due to the high activity of ω-3 polyunsaturated fatty acids, when exposed to air, water and / or light, heat, it is easy to cause oxidation or hydrolysis caused by degradation instability, and ultimately lead to the loss of health care function. At the same time, the special smell of ω-3 polyunsaturated fatty acids causes it to be directly applied to health food and is not easily accepted by people. Existing ω-3 polyunsaturated fatty acid products are mainly wrapped in a capsule shell containing gelatin, glycerol and water to prepare soft capsule preparations, or other wall materials are used to prepare microcapsule preparations to improve stability, bioavailability and improve smell. Technical solutions such as CN 1929824 B, CN 105434393B, CN 101253896A, CN 104244744 B, CN 107669657 A, etc. are recorded. However, soft capsule preparations are often used alone because their particles are large, and it is difficult to be further applied to the preparation of health food, and the single ω-3 polyunsaturated fatty acid product has limited blood sugar-lowering effect. Preparing it into a microcapsule preparation is beneficial for further compounding and processing, but the existing microcapsule preparations are mainly embedded with simple wall materials, which have limited effects on improving the stability of ω-3 polyunsaturated fatty acids and enhancing their blood sugar-lowering effect.

[0004] Probiotics are a type of active microorganisms that are beneficial to the host, can improve the host's microecological balance, and play a beneficial role. New research evidence points out that the beneficial health benefits of probiotics are not necessarily directly related to live bacteria, but the metabolites or bacterial components of live bacteria are the driving force behind health promotion. Therefore, the health functions of probiotics are based on their bacteria themselves, metabolites, or lysis products. These factors are officially named "postbiotics" by the International Probiotics Organization. Postbiotics are a general term for the metabolite components of probiotics after processing, including bacteria and metabolites. The representative components of postbiotics (for example, lipoteichoic acid) are the key to determining the tolerance of postbiotics to acid, alkali, and heat. Based on the above characteristics of postbiotics, their application in hypoglycemic functional foods also has certain potential.

[0005] Plant ingredients with medicinal and edible properties, such as Cyclocarya paliurus, bitter melon, mulberry leaf, cinnamon bark, astragalus, American ginseng, and Ganoderma lucidum, have been proven to have the effect of lowering blood sugar or assisting in lowering blood sugar. However, there are few reports on their synergistic use with ω-3 polyunsaturated fatty acids. The main reason is that the compounding process and active stability of plant ingredients and ω-3 polyunsaturated fatty acids have not been solved. Summary of the invention

[0006] In view of the shortcomings and deficiencies of the above prior art, the primary purpose of the present invention is to provide a method for preparing a blood sugar-lowering microcapsule composition.

[0007] Another object of the present invention is to provide a hypoglycemic microcapsule composition prepared by the above method.

[0008] Another object of the present invention is to provide the use of the above-mentioned blood sugar-lowering microcapsule composition in health food.

[0009] The hypoglycemic microcapsule composition of the present invention uses postbiotics as a stable composite carrier and synergistic conditioning component of ω-3 polyunsaturated fatty acids and is embedded in microcapsules containing plant extracts, thereby significantly enhancing the hypoglycemic efficacy and stability of the composition.

[0010] The purpose of the present invention is achieved through the following technical solutions:

[0011] A method for preparing a hypoglycemic microcapsule composition comprises the following steps:

[0012] (1) inoculating Lactobacillus acidophilus and Lactobacillus plantarum into a lactic acid bacteria culture solution, fermenting and culturing to a stable period and then inactivating the solution, then adding maltodextrin and ω-3 polyunsaturated fatty acids, stirring and mixing the mixture, and spray drying the mixture to obtain a postbiotic component loaded with ω-3 polyunsaturated fatty acids;

[0013] (2) washing, drying, crushing, and then adding the bitter melon, mulberry leaf, Cyclocarya paliurus, cinnamon bark, astragalus, American ginseng, and ganoderma to an alkaline aqueous solution with a pH value of 10 to 13 for reflux extraction, adding acid to neutralize to neutrality after the extraction, filtering and collecting the filtrate to obtain a plant extract solution;

[0014] (3) adding sodium alginate to the plant extract solution of step (2) and stirring to dissolve evenly, then adding the postbiotic component loaded with ω-3 polyunsaturated fatty acids obtained in step (1) and stirring to disperse evenly, and spray drying to obtain the hypoglycemic microcapsule composition.

[0015] Preferably, in step (1), the inoculation amount of Lactobacillus acidophilus is 1-4% (v / v), and the inoculation amount of Lactobacillus plantarum is 1-4% (v / v).

[0016] Preferably, the fermentation culture temperature in step (1) is 35-38°C for 1-5 days; and the inactivation treatment is carried out by heating to 80-90°C for 0.5-2 hours.

[0017] Preferably, the amount of maltodextrin added in step (1) is 0.5-5% (w / w), and the amount of ω-3 polyunsaturated fatty acids added is 0.1-1% (w / w).

[0018] Preferably, the weight proportions of the raw materials in step (2) after drying and crushing are as follows:

[0019] 20-40 parts of bitter melon, 15-30 parts of mulberry leaves, 15-30 parts of green onion, 10-20 parts of cinnamon, 10-20 parts of astragalus, 5-10 parts of American ginseng, and 5-10 parts of ganoderma lucidum.

[0020] Preferably, the drying in step (2) refers to drying at 70-80° C. until the moisture content of the raw material is less than 8%, and the pulverizing refers to pulverizing to 60-80 mesh.

[0021] Preferably, the solid-liquid ratio of the reflux extraction in step (2) is 1:3-6 kg / L.

[0022] Preferably, the alkaline aqueous solution in step (2) is a sodium hydroxide solution, the reflux extraction time is 1 to 12 hours, and the acid addition to neutralize to neutrality refers to adding hydrochloric acid to neutralize to a pH value of 6.5 to 7.5.

[0023] Preferably, the amount of sodium alginate added in step (3) is 1-5% (w / w), and the amount of the postbiotic component loaded with ω-3 polyunsaturated fatty acids added is 2-10% (w / w).

[0024] Preferably, the spray drying temperature in step (3) is 100-120°C.

[0025] A blood sugar lowering microcapsule composition is prepared by the above method.

[0026] Application of the above-mentioned blood sugar lowering microcapsule composition in health food.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) The present invention utilizes the adsorption loading effect of postbiotics and the bonding coating effect of maltodextrin to load ω-3 polyunsaturated fatty acids, and then uses a plant extract solution containing sodium alginate for secondary microcapsule coating, thereby solving the problem of effective compounding of ω-3 polyunsaturated fatty acids and plant extracts, and effectively improving the activity stability of ω-3 polyunsaturated fatty acids and effective components of plant extracts.

[0029] (2) The composition of the present invention can significantly enhance the hypoglycemic effect of the composition through the synergistic effect of ω-3 polyunsaturated fatty acids and the plant effective ingredients and postbiotics that are both medicinal and edible. It is safe and has no toxic side effects. It can be used in the preparation of health foods and is convenient to add and store.

[0030] (3) The present invention uses a specific alkaline extract as a blood sugar lowering plant effective ingredient, and combines it with ω-3 polyunsaturated fatty acids to have the advantages of high blood sugar lowering activity and good stability. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0032] Example 1

[0033] A method for preparing a hypoglycemic microcapsule composition comprises the following steps:

[0034] (1) Lactobacillus acidophilus and Lactobacillus plantarum were inoculated into lactic acid bacteria culture medium at inoculation rates of 2% and 2% (v / v), respectively. After fermentation at 37°C for 2 days until the stable period, the culture medium was heated to 85°C for inactivation for 1 hour. Then, 3% (w / w) maltodextrin and 0.5% (w / w) ω-3 polyunsaturated fatty acids (fish oil Omega-3) were added and stirred to mix evenly. The mixture was spray-dried and powdered at 100°C to obtain a postbiotic component loaded with ω-3 polyunsaturated fatty acids.

[0035] (2) The raw materials of bitter melon, mulberry leaf, cyclocarya paliurus, cinnamon bark, astragalus, American ginseng and ganoderma lucidum are washed and dried at 75° C. until the moisture content is less than 8%, and then crushed and passed through an 80-mesh sieve. Then, 30 parts of bitter melon, 20 parts of mulberry leaf, 20 parts of cyclocarya paliurus, 15 parts of cinnamon bark, 15 parts of astragalus, 8 parts of American ginseng and 8 parts of ganoderma lucidum are added to 500 parts of sodium hydroxide aqueous solution with a pH value of 12 and refluxed for extraction for 8 hours. After the extraction is completed, hydrochloric acid is added to neutralize to a pH value of about 7, and the filtrate is filtered to obtain a plant extract solution.

[0036] (3) Add 3% (w / w) sodium alginate to the plant extract solution of step (2), stir and dissolve evenly, then add 7% (w / w) of the postbiotic component loaded with ω-3 polyunsaturated fatty acids obtained in step (1), stir and disperse evenly, control the outlet temperature to 110° C. and spray dry to obtain the hypoglycemic microcapsule composition.

[0037] Example 2

[0038] A method for preparing a hypoglycemic microcapsule composition comprises the following steps:

[0039] (1) Lactobacillus acidophilus and Lactobacillus plantarum were inoculated into lactic acid bacteria culture medium at inoculation rates of 1% and 4% (v / v), respectively. After fermentation at 37°C for 2 days until the stable period, the culture medium was heated to 85°C for inactivation treatment for 2 hours. Then, 0.5% (w / w) maltodextrin and 0.1% (w / w) ω-3 polyunsaturated fatty acids (fish oil Omega-3) were added and stirred to mix evenly. The mixture was spray-dried and powdered at 90°C to obtain a postbiotic component loaded with ω-3 polyunsaturated fatty acids.

[0040] (2) The raw materials of bitter melon, mulberry leaf, cyclocarya paliurus, cinnamon bark, astragalus, American ginseng and ganoderma lucidum are washed and dried at 75° C. until the moisture content is less than 8%, and then crushed through an 80-mesh sieve. Then, 20 parts of bitter melon, 30 parts of mulberry leaf, 30 parts of cyclocarya paliurus, 10 parts of cinnamon bark, 10 parts of astragalus, 10 parts of American ginseng and 10 parts of ganoderma lucidum are added to 600 parts of sodium hydroxide aqueous solution with a pH value of 11 and refluxed for extraction for 12 hours. After the extraction is completed, hydrochloric acid is added to neutralize to a pH value of about 7, and the filtrate is filtered to obtain a plant extract solution.

[0041] (3) Add 5% (w / w) sodium alginate to the plant extract solution of step (2), stir and dissolve evenly, then add 10% (w / w) of the postbiotic component loaded with ω-3 polyunsaturated fatty acids obtained in step (1), stir and disperse evenly, control the outlet temperature to 100° C. and spray dry to obtain the hypoglycemic microcapsule composition.

[0042] Example 3

[0043] A method for preparing a hypoglycemic microcapsule composition comprises the following steps:

[0044] (1) A Lactobacillus acidophilus culture liquid and a Lactobacillus plantarum culture liquid were inoculated into a lactic acid bacteria culture liquid at an inoculation rate of 4% and 1% (v / v), respectively. After fermentation at 37°C for 2 days until the stable period, the culture liquid was heated to 90°C for inactivation treatment for 0.5 h, and then 5% (w / w) maltodextrin and 1% (w / w) ω-3 polyunsaturated fatty acids (fish oil Omega-3) were added and stirred to mix evenly. The mixture was spray-dried and powdered at 100°C to obtain a postbiotic component loaded with ω-3 polyunsaturated fatty acids.

[0045] (2) The raw materials of bitter melon, mulberry leaf, cyclocarya paliurus, cinnamon bark, astragalus, American ginseng and ganoderma lucidum are washed and dried at 75° C. until the moisture content is less than 8%, and then crushed and passed through a 60-mesh sieve. Then, by weight, 40 parts of bitter melon, 15 parts of mulberry leaf, 15 parts of cyclocarya paliurus, 20 parts of cinnamon bark, 20 parts of astragalus, 5 parts of American ginseng and 5 parts of ganoderma lucidum are added to 400 parts of a sodium hydroxide aqueous solution with a pH value of 10 and refluxed for extraction for 6 hours. After the extraction is completed, hydrochloric acid is added to neutralize to a pH value of about 7, and the filtrate is filtered to obtain a plant extract solution.

[0046] (3) Add 1% (w / w) sodium alginate to the plant extract solution of step (2), stir and dissolve evenly, then add 2% (w / w) of the postbiotic component loaded with ω-3 polyunsaturated fatty acids obtained in step (1), stir and disperse evenly, control the outlet temperature to 100° C. and spray dry to obtain the hypoglycemic microcapsule composition.

[0047] Comparative Example 1

[0048] The preparation method of a hypoglycemic microcapsule composition in this comparative example, compared with Example 1, does not add a postbiotic component loaded with ω-3 polyunsaturated fatty acids, and the specific preparation steps are as follows:

[0049] (1) The preparation of the plant extract solution is the same as in Example 1.

[0050] (2) Add 3% (w / w) sodium alginate to the plant extract solution of step (1), stir and dissolve evenly, control the outlet temperature to 110° C. and spray-dry to obtain the hypoglycemic microcapsule composition.

[0051] Comparative Example 2

[0052] The preparation method of a hypoglycemic microcapsule composition in this comparative example, compared with Example 1, does not add postbiotic components, and the specific preparation steps are as follows:

[0053] (1) 0.5% (w / w) ω-3 polyunsaturated fatty acids (fish oil Omega-3) are added to a 3% (w / w) maltodextrin aqueous solution and stirred to mix evenly. The mixture is spray-dried at 100° C. to obtain a maltodextrin complex containing ω-3 polyunsaturated fatty acids.

[0054] (2) The preparation of the plant extract solution is the same as in Example 1.

[0055] (3) Add 3% (w / w) sodium alginate to the plant extract solution of step (2), stir and dissolve evenly, then add 7% (w / w) maltodextrin complex containing ω-3 polyunsaturated fatty acids obtained in step (1), stir and disperse evenly, control the outlet temperature to 110° C. and spray dry to obtain the hypoglycemic microcapsule composition.

[0056] Comparative Example 3

[0057] Compared with Example 1, the preparation method of a hypoglycemic microcapsule composition in this comparative example does not use a plant extract solution containing sodium alginate for secondary microcapsule coating, but directly uses the postbiotic component loaded with ω-3 polyunsaturated fatty acids obtained in step (1).

[0058] 1. The hypoglycemic efficacy of the microcapsule composition obtained in the present invention (the sample obtained under the conditions of Example 1 is used as the test sample) and the compositions obtained in Comparative Examples 1 to 3 are tested. The test method is as follows:

[0059] 70 male Kunming mice (18-22g) were taken, and 60 mice were randomly selected from them. The mice were fasted for 16 hours, and each mouse was injected with 70mg / kg of freshly prepared alloxan (ALX) solution through the tail vein. After feeding for 72 hours, the tail was cut off and blood was collected to create a hyperglycemia model (fasted for 12 hours, blood sugar greater than 11.1mmol / L). The mice were randomly divided into 6 groups, 10 in each group, and the remaining 10 mice were used as the normal control group. The experimental groups were respectively injected with 500mg·kg -1 ·d -1 The microcapsule compositions of Example 1 and Comparative Examples 1 to 3 (dispersed in physiological saline) were intragastrically administered for 7 consecutive days; the positive control group was administered at 500 mg·kg -1 ·d -1 Xiaoke Pills were continuously gavaged for 7 days; the model control group and the normal control group were continuously gavaged with saline for 7 days; fasting was performed 12 hours before the last administration, and 2 hours after the last administration, blood was collected by removing the eyeballs, and the serum was separated, and the fasting blood glucose value was measured using a blood glucose kit. The test results are shown in Table 1 below.

[0060] Table 1

[0061]

[0062] *: p<0.05; **p<0.01.

[0063] It can be seen from the results of Table 1 that the hypoglycemic effect of the hypoglycemic microcapsule composition of the present invention is significantly improved compared with the postbiotic component (Comparative Example 3) and the plant extract component (Comparative Example 1) loaded with ω-3 polyunsaturated fatty acids at the same dose. It shows that the composite of the postbiotic component loaded with ω-3 polyunsaturated fatty acids and the plant extract component in the composition of the present invention has achieved a good synergistic effect. It can be seen from the results of Comparative Example 2 that the hypoglycemic effect of the obtained composition is significantly reduced without the addition of the postbiotic component, indicating that the postbiotic component has a synergistic effect of regulating blood sugar with ω-3 polyunsaturated fatty acids and plant efficacy components in the composition of the present invention.

[0064] 2. Stability test:

[0065] The samples to be tested (5 g each, evenly spread on a surface dish with a diameter of 8 cm) were placed in a light test box for accelerated testing. The accelerated test conditions were: temperature of 50°C, light intensity of 200 Lx, and test time of 15 days. After the accelerated test was completed, the samples were sealed and kept away from light at room temperature, and the hypoglycemic effect was tested again using the same test method as above. The test results are shown in Table 2 below.

[0066] Table 2

[0067]

[0068] It can be seen from the results in Table 2 that the hypoglycemic microcapsule composition obtained by the present invention has good stability and still has high hypoglycemic activity after the photothermal acceleration test. The hypoglycemic efficacy in the comparative example 1 group and the comparative example 3 group was reduced, but the degree of reduction was not obvious; while in the comparative example 2, when the postbiotic component was not added, the hypoglycemic efficacy of the obtained composition was significantly reduced, which further proved that the loading of postbiotics is a key factor in improving the stability of the hypoglycemic activity of the composition. The loading effect of postbiotics reduces the photothermal oxidation failure of the core component ω-3 polyunsaturated fatty acids, thereby improving the stability of the composition.

[0069] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a hypoglycemic microcapsule composition, characterized in that: The method comprises the following preparation steps: (1) inoculating Lactobacillus acidophilus and Lactobacillus plantarum into a lactic acid bacteria culture solution, fermenting and culturing to a stable period and then inactivating the solution, then adding maltodextrin and ω-3 polyunsaturated fatty acids, stirring and mixing the mixture, and spray drying the mixture to obtain a postbiotic component loaded with ω-3 polyunsaturated fatty acids; (2) washing, drying, crushing, and then adding the bitter melon, mulberry leaf, Cyclocarya paliurus, cinnamon bark, astragalus, American ginseng, and ganoderma to an alkaline aqueous solution with a pH value of 10 to 13 for reflux extraction, adding acid to neutralize to neutral after the extraction, filtering and collecting the filtrate to obtain a plant extract solution; (3) adding sodium alginate to the plant extract solution of step (2) and stirring to dissolve evenly, then adding the postbiotic component loaded with ω-3 polyunsaturated fatty acids obtained in step (1) and stirring to disperse evenly, and spray drying to obtain the hypoglycemic microcapsule composition; In step (1), the amount of maltodextrin added is 0.5-5%, and the amount of ω-3 polyunsaturated fatty acids added is 0.1-1%; The weight proportions of the raw materials in step (2) after drying and crushing are as follows: 20-40 parts of bitter melon, 15-30 parts of mulberry leaves, 15-30 parts of Cyclocarya paliurus, 10-20 parts of cinnamon bark, 10-20 parts of astragalus, 5-10 parts of American ginseng, 5-10 parts of ganoderma lucidum; In step (3), the amount of sodium alginate added is 1-5%, and the amount of the postbiotic component loaded with ω-3 polyunsaturated fatty acids added is 2-10%.

2. The method for preparing a hypoglycemic microcapsule composition according to claim 1, characterized in that: In step (1), the inoculation amount of Lactobacillus acidophilus is 1-4%, and the inoculation amount of Lactobacillus plantarum is 1-4%; the fermentation culture temperature is 35-38°C, and the time is 1-5 days; the inactivation treatment is carried out by heating to 80-90°C for 0.5-2 hours.

3. The method for preparing a hypoglycemic microcapsule composition according to claim 1, characterized in that: The drying in step (2) refers to drying at 70-80° C. until the moisture content of the raw material is less than 8%, and the crushing refers to crushing to 60-80 mesh; the material-liquid ratio of the reflux extraction is 1:3-6 kg / L.

4. The method for preparing a hypoglycemic microcapsule composition according to claim 1, characterized in that: The alkaline aqueous solution in step (2) is a sodium hydroxide solution, the reflux extraction time is 1 to 12 hours, and the acid addition to neutralize to neutrality refers to adding hydrochloric acid to neutralize to a pH value of 6.5 to 7.

5.

5. The method for preparing a hypoglycemic microcapsule composition according to claim 1, characterized in that: The spray drying temperature in step (3) is 100-120°C.

6. A hypoglycemic microcapsule composition, characterized in that: It is prepared by the method according to any one of claims 1 to 5.

7. Use of the hypoglycemic microcapsule composition according to claim 6 in health food.

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