A composition having an anti-uv-induced oxidation function

Abstract

The present application relates to a composition having an anti-UV function, the composition comprising 3 parts by weight of an Emblica extract, 2-6 parts by weight of a green tea extract, and 0.1 parts by weight of a verbascoside, wherein the Emblica extract contains 15% or more and less than 50% by weight of polyphenols, the green tea extract contains 30% or more and 70% by weight or less of tea polyphenols, and the parts by weight and % by weight are based on dry weight. The composition according to the present application can improve the inhibition rate of ROS by improving the SOD activity of cells, thereby achieving an anti-UV effect.

Description

Technical Field

[0001] This invention relates to the field of functional compositions. Specifically, this invention relates to a composition having anti-UV-induced oxidation function and a health food containing the composition. Background Technology

[0002] In recent years, people have gradually realized that excessive ultraviolet radiation can cause photochemical reactions, which can lead to a series of changes in human functions, especially harming the skin.

[0003] Ultraviolet (UV) radiation is a major environmental factor contributing to skin aging. UV radiation causes the production of large amounts of oxygen free radicals in skin tissue, weakening the tissue's antioxidant defense system and ultimately leading to skin aging. Under normal physiological conditions, oxygen free radicals do not easily accumulate or cause oxidative damage in the body. Superoxide dismutase (SOD) plays a crucial role in maintaining the body's oxidation-antioxidant balance. However, when the body is exposed to UV radiation for extended periods, the production and elimination of oxygen free radicals become unbalanced.

[0004] CN105727081A discloses a health supplement composition for treating gout, the composition comprising green tea extract and psyllium husk. The application also discloses that the active ingredients of the psyllium husk are verbascoside, phenylethyl glycoside, flavonoid glycosides, and iridoid glycosides. Summary of the Invention

[0005] In view of the above, one object of the present invention is to provide a composition having the function of resisting ultraviolet-induced oxidation.

[0006] Another objective of this invention is to provide a health food with anti-ultraviolet-induced oxidation function.

[0007] Another object of the present invention is to provide a method for manufacturing health food.

[0008] In one aspect, the present invention provides a composition having anti-UV-induced oxidation function, wherein the composition comprises: 3 parts by weight of amla extract 2-6 parts by weight of green tea extract Verbascoside 0.1 parts by weight The amla extract contains 15% to less than 50% by weight of polyphenols (including catechins, gallic acid, and epigallocatechin gallate, etc.), and the green tea extract contains 30% to less than 70% by weight of tea polyphenols, and the weight parts and percentages are based on dry weight.

[0009] In another aspect, the present invention provides a health food product, wherein the health food product comprises a composition according to the present invention having an anti-ultraviolet-induced oxidation function.

[0010] In another aspect, the present invention provides a method for manufacturing a health food, wherein the method comprises adding a composition according to the present invention having an anti-ultraviolet-induced oxidation function to the health food.

[0011] According to the present invention, a composition having excellent anti-ultraviolet-induced oxidation function and a health food can be provided. Attached Figure Description

[0012] Figure 1 The results of ROS inhibition rate determination of the compositions in the HaCaT cell antioxidant assay for each example and comparative example are presented. The total concentration was consistent across all experimental groups, and the results are expressed as mean ± SEM, n=3. One-way ANOVA was used for difference analysis.

[0013] Figure 2 The results of SOD content determination in HaCaT cell antioxidant assays for the compositions of each example and comparative example are presented. The total concentration was consistent across all experimental groups, and the results are expressed as mean ± SEM, n=3. One-way ANOVA was used for difference analysis. Detailed Implementation

[0014] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In case of conflict, the definition herein shall prevail. Preferred methods and materials are described below, but similar or equivalent methods and materials may be used to practice or test the invention. The materials, methods, and examples disclosed herein are illustrative only and not intended to be limiting.

[0015] All numerical ranges covered in this disclosure should be understood as disclosing all specific numerical values ​​within that range, as well as any sub-ranges defined by any two numerical values ​​within that range. For example, 1%-10% should be understood as disclosing specific numerical values ​​such as 1%, 2%, 3%, 3.5%, 4.5%, and 10%, as well as sub-ranges such as 1%-5%, 2%-6%, and 3.5%-7.5%.

[0016] Furthermore, it should be understood that the significant digits of each part-of-weight value described in this application are consistent. For example, when both 1 part-of-weight and 0.1 part-of-weight are stated, 1 part-of-weight actually represents 1.0 part-of-weight, and omitting the decimal places is merely for convenience.

[0017] In one aspect, the present invention provides a composition having anti-UV-induced oxidation function, wherein the composition comprises: 3 parts by weight of amla extract 2-6 parts by weight of green tea extract Verbascoside 0.1 parts by weight The amla extract contains 15% to less than 50% by weight of polyphenols (including catechins, gallic acid, and epigallocatechin gallate, etc.), and the green tea extract contains 30% to less than 70% by weight of tea polyphenols, and the weight parts and percentages are based on dry weight.

[0018] According to the present invention, by specifying specific components and their proportions in the composition, the activity of cellular SOD and the inhibition rate of free radicals (ROS) can be increased, thereby achieving the effect of anti-ultraviolet radiation.

[0019] Phyllanthus emblica ( Phyllanthus emblica Phyllanthus emblica, also known as Indian gooseberry, is the mature fruit of the Euphorbiaceae plant. It is a fruit used in both medicine and food, possessing health-promoting, blood-activating, qi-tonifying, and meridian-regulating functions. Phyllanthus emblica contains 12 vitamins, 16 trace elements, 18 amino acids, organic acids, proteins, and sugars. Its vitamin C content is particularly high and stable, averaging 100 times that of citrus fruits, 160 times that of apples, and 5 times that of kiwifruit. It can withstand high temperatures and prolonged drying. Furthermore, it is rich in tannins.

[0020] Phyllanthus emblica extract is obtained by extracting dried, mature fruits of Phyllanthus emblica (harvested from winter to the following spring when the fruits are mature, impurities are removed, and the fruits are dried) as raw materials.

[0021] In one embodiment, the amla extract is obtained using water, ethanol, or a mixture thereof as the extraction solvent. As a preferred example, the amla extract can be obtained by extraction with hot water at 50-100°C. In a preferred embodiment, the amla extract can be obtained by an extraction method comprising the following steps: 1) Extract with water as the solvent, twice at an 8x / 6x dilution, for 2 hours and 1 hour respectively. 2) Using ceramic membrane ultrafiltration 3) Concentration, with parameters of vacuum degree -0.04-0.08 MPa, temperature 60-70℃, and relative density of 1.09-1.13 kg / m³. 3 4) UHT sterilization 5) Spray drying: Inlet air temperature 180-205℃, outlet air temperature 80-100℃ 6) Grind through an 80-mesh sieve 7) Drying: temperature 75-85℃, time 2-4 hours Green tea extract is an active ingredient extracted from green tea leaves, mainly including tea polyphenols, which have antioxidant and free radical scavenging effects. Green tea extract can be used as a natural antioxidant in food and as an excellent additive in cosmetics and daily chemical products.

[0022] Green tea extract is generally obtained by solvent extraction from tea leaves. In one embodiment of this application, the green tea extract is prepared by a method including extraction, filtration, concentration, ultra-high temperature (UHT) sterilization, and drying. In one embodiment, water, ethanol, or a mixture thereof is used as the extraction solvent. In a preferred embodiment, the UHT temperature is controlled at ≥120°C and the time is controlled at ≥4s.

[0023] In another preferred embodiment, the green tea extract can be obtained by an extraction method comprising the following steps: The extraction step, preferably, involves extracting tea leaves with water at 80-100℃ for 2-3 hours, wherein the weight ratio of tea leaves to water is 1:4-10. The concentration step, preferably, involves vacuum concentration to a density of 1.1-1.3 kg / m³ under conditions of -0.02-0.04 MPa and 60-80°C; and The drying step is preferably carried out by spray drying under conditions of an inlet air temperature of 180-220°C and an outlet air temperature of 70-100°C.

[0024] Optionally, a separation step is included between the extraction and concentration steps to separate the extracted tea leaf pieces from the extract obtained in the extraction step. As an example of a separation step, centrifugation may be used. There are no particular limitations on the conditions for centrifugation, as long as they are conditions commonly used in the art, such as centrifugation at 6000-8000 rpm for 15-20 minutes.

[0025] Optionally, the extraction method further includes a sterilization step to obtain a sterilized green tea extract. In a preferred embodiment, the sterilization step is performed between the concentration step and the drying step. There are no particular limitations on the sterilization conditions, as long as they are conditions commonly used in the art, such as ultra-high temperature instantaneous sterilization, preferably ultra-high temperature instantaneous sterilization at 130°C for 5 seconds.

[0026] In one embodiment, the content of green tea extract in the composition of the present invention having anti-UV-induced oxidation function is, for example, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, or 6.0 parts by weight. In a preferred embodiment, the content of green tea extract in the composition of the present invention having anti-UV-induced oxidation function is 3.0-6.0 parts by weight. In another preferred embodiment, the green tea extract is present in 3.0 parts by weight of the composition of the present invention having anti-UV-induced oxidation function.

[0027] Verbascoside, also known as ergosterol or verbascoside, is a phenylpropanoid glycoside compound with the structure shown below:

[0028] There are no particular limitations on the verbascosides used in this invention; either chemical standards or substances extracted from plants containing verbascosides can be used. As a non-limiting example, one or more verbascosides derived from osmanthus, olive, cistanche, or plantain can be used.

[0029] In one embodiment, verbascoside is used in solution form when formulating the compositions of the present invention. In a preferred embodiment, an aqueous solution of verbascoside is used to formulate the compositions of the present invention. In another preferred embodiment, a 10% (w / w) aqueous solution of verbascoside is used.

[0030] In another aspect, the present invention provides a health food comprising a composition according to the invention having an anti-UV-induced oxidation function. Examples of non-limiting health foods include beverages, jellies, solid beverages, compressed candies, capsules, and gummies.

[0031] In another aspect, the present invention also provides a method for manufacturing a health food product, comprising adding a composition according to the present invention having an anti-UV-induced oxidation function to the health food product. Those skilled in the art will understand that the composition of the present invention can be added to the health food product using methods commonly used in the field of health food products, such as directly mixing the composition of the present invention with other components of the health food product.

[0032] Example The following specific embodiments of the present invention are shown to illustrate the invention in more detail. Those skilled in the art will understand that these embodiments are provided for illustrative purposes only and should not be construed as limiting the invention in any way.

[0033] Examples 1-3 and Comparative Examples 1-8 The compositions of each embodiment and comparative example were prepared according to the following method.

[0034] (1) Preparation of Phyllanthus emblica extract: 1) Extract with water as the solvent, twice at an 8x / 6x dilution, for 2 hours and 1 hour respectively. 2) Using ceramic membrane ultrafiltration 3) Concentration, with parameters of vacuum degree -0.04-0.08 MPa, temperature 60-70℃, and relative density of 1.09-1.13 kg / m³. 3 4) UHT sterilization 5) Spray drying: Inlet air temperature 180-205℃, outlet air temperature 80-100℃ 6) Grind through an 80-mesh sieve 7) Drying: temperature 75-85℃, time 2-4 hours (2) Green tea extract preparation process: Take 1 kg of green tea leaves, pulverize them, add a small amount of deionized water to moisten them, then add 5 kg of deionized water and extract at 90℃ for 150 minutes. After high-speed centrifugation, the extract is obtained as the first extract. The extract is then vacuum concentrated to a density of 1.2 kg / m³ under a pressure of 0.02 MPa and a temperature of 70℃ to obtain the second extract. The extract is then sterilized by UHT ultra-high temperature instantaneous sterilization (130℃, 5 seconds), and finally spray-dried at an inlet air temperature of 200℃ and an outlet air temperature of 80℃ to obtain tea powder samples.

[0035] (3) Prepare a 10% verbascoside aqueous solution from the standard verbascoside; (4) Mix the amla extract obtained in step (1), the green tea extract obtained in step (2), and the verbascoside solution obtained in step (3) evenly according to the table below to obtain the composition (Table 1).

[0036] Table 1. Components of the compositions in each embodiment and comparative example

[0037] Experimental Example The compositions prepared in Examples 1-3 and Comparative Examples 1-8 were used as experimental subjects in this experiment. The amount of ROS generated was determined by fluorescence analysis to evaluate the UV protection effect of the compositions. The inhibitory strength of the compositions on ROS was expressed as the inhibition rate, and the effect on SOD activity was expressed as the SOD activity. The total experimental concentration was 125 μg / mL. The specific experimental steps are as follows: (1) ROS inhibition rate determination ① HaCaT cells were cultured in DMEM medium containing 15% fetal bovine serum at 37°C in a cell culture incubator with 5% CO2. HaCaT cells in the logarithmic growth phase were then cultured at a concentration of 1 x 10⁻⁶ cells / cell. 5 100 μL of cells / mL was seeded into each well of a 96-well cell culture plate. After culturing for 24 hours, 40 μL of H2DCFH-DA diluted to 2.5 μmol was added to each well, and the plate was incubated at 37°C for 10 minutes.

[0038] ② The entire experiment was divided into three groups: a control group, a model group, and a composition treatment group (i.e., groups treated with the compositions of each example and comparative example, hereinafter the same). The control group consisted of HaCaT cells co-incubated with DMEM medium; the model group consisted of cells placed in a UV crosslinker (2000 mJ / cm²). 2 The composition was treated in a UV crosslinker (2000 mJ / cm²) for 10 minutes; representatives of the composition treatment group were treated in a UV crosslinker (2000 mJ / cm²). 2 After treating with the medium for 10 minutes, the medium was removed, and different anti-UV compositions (examples & comparative examples) were added and co-incubated with HaCaT cells for 1 hour.

[0039] ③ ROS inhibition rate determination: HaCaT cells from the control group, model group, and composition treatment group were analyzed using a microplate reader to measure fluorescence, and the ROS inhibition rate was calculated according to the following formula: ROS inhibition rate = [(Fluorescence intensity of model group - fluorescence intensity of control group) - (Fluorescence intensity after treatment with anti-UV composition - fluorescence intensity of control group)] / (Fluorescence intensity of model group - fluorescence intensity of control group) * 100%.

[0040] (2) Determination of SOD activity ① HaCaT cells were cultured in DMEM medium containing 15% fetal bovine serum at 37°C in a cell culture incubator with 5% CO2. HaCaT cells in the logarithmic growth phase were then cultured at a concentration of 1 x 10⁻⁶ cells / cell. 5 10 cells / mL were seeded into 6-well cell culture plates, 1 mL per well, and cultured for 24 hours before use.

[0041] ② The entire experiment was divided into three groups: a control group, a model group, and a combination treatment group. The control group consisted of HaCaT cells co-incubated with DMEM culture medium; the model group consisted of cells placed in a UV crosslinker (2000 mJ / cm²). 2 The composition was treated in a UV crosslinker (2000 mJ / cm²) for 10 minutes; representatives of the composition treatment group were treated in a UV crosslinker (2000 mJ / cm²). 2 After treating with the medium for 10 minutes, the medium was removed, and different anti-UV compositions (examples & comparative examples) were added and co-incubated with HaCaT cells for 1 hour.

[0042] ③ Take HaCaT cells from the control group, model group, and composition treatment group, and perform the SOD detection kit according to the instructions (purchased from Nanjing Jiancheng) to calculate SOD activity.

[0043] The experimental results of ROS inhibition rate and SOD activity are shown in the table below.

[0044] Table 2. ROS inhibition rate and SOD activity of the compositions in each example and comparative example.

[0045] Note: Different superscript letters indicate significant differences between groups, i.e., p < 0.05; the same superscript letter indicates no significant differences between groups, i.e., p ≥ 0.05.

[0046] also, Figure 1 The results show the ROS inhibition rates of the compositions in the HaCaT cell antioxidant assay for each embodiment and comparative example. It can be seen that the ROS inhibition rates of the compositions in the embodiments of the present invention are significantly better than those of the compositions in the comparative examples.

[0047] Figure 2 The results of SOD content determination in HaCaT cell antioxidant assays for the compositions of each embodiment and comparative example are shown. It can be seen that the SOD production of the compositions of the present invention is significantly better than that of the compositions of the comparative examples.

[0048] While certain features of the invention have been set forth and described herein, many modifications, substitutions, alterations, and equivalents will occur to those skilled in the art. Therefore, it should be understood that the appended claims are intended to cover all such modifications and alterations falling within the true spirit and scope of the invention.

Claims

1. A composition having anti-UV-induced oxidation function, characterized in that, The composition comprises the following components: 3 parts by weight of amla extract 2-6 parts by weight of green tea extract Verbascoside 0.1 parts by weight The amla extract contains 15% or more but less than 50% by weight of polyphenols, and the green tea extract contains 30% or more but less than 70% by weight of tea polyphenols, wherein the parts by weight and percentage by weight are based on dry weight.

2. The composition with anti-UV-induced oxidation function according to claim 1, characterized in that, The composition comprises the following components: 3 parts by weight of amla extract 3-6 parts by weight of green tea extract Verbascoside 0.1 parts by weight.

3. The composition with anti-UV-induced oxidation function according to claim 1, characterized in that, The composition comprises the following components: 3 parts by weight of amla extract 3 parts by weight of green tea extract Verbascoside 0.1 parts by weight.

4. The composition with anti-UV-induced oxidation function according to claim 1, characterized in that, The verbascoside is derived from one or more of the following: osmanthus, olive, cistanche, and plantain.

5. The composition with anti-UV-induced oxidation function according to claim 1, characterized in that, The amla extract was obtained by extraction with hot water at 50-100°C.

6. The composition with anti-UV-induced oxidation function according to claim 1, characterized in that, The green tea extract was obtained by solvent extraction.

7. A health food product, characterized in that, A composition comprising any one of claims 1 to 6 having an anti-UV-induced oxidation function.

8. The health food according to claim 7, characterized in that, The health food is selected from at least one of beverages, jellies, compressed candies, capsules, and gummies.

9. The health food according to claim 7, characterized in that, The health food product in question is a solid beverage.

10. A method for manufacturing health food, characterized in that, The method includes adding a composition having an anti-UV-induced oxidation function according to any one of claims 1 to 6 to the health food.

11. The method according to claim 10, characterized in that, The health food is selected from at least one of beverages, jellies, compressed candies, capsules, and gummies.

12. The method according to claim 10, characterized in that, The health food product in question is a solid beverage.

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