Anti-sugar and anti-oxidation solid beverage containing mulberry leaves and emblica buds

Abstract

The present invention relates to a solid beverage containing mulberry leaf and emblica fruit ingredients, comprising the following ingredients: mulberry leaf-emblica fruit fermentation extract, collagen tripeptide, oligofructose, vitamin C, zinc gluconate, vitamin E, vitamin B6, and vitamin B2. The solid beverage of the present invention contains components such as mulberry leaf and emblica fruit collagen tripeptide, and in particular contains a mixed fermentation extract of mulberry leaf and emblica fruit obtained through an original fermentation process, which stimulates the contained anti-sugar and antioxidant components, can significantly inhibit the generation of free sugars and scavenge oxygen free radicals, and can be used as a whitening food to alleviate problems such as dull facial skin and enlarged pores caused by a high-sugar diet, thereby whitening and smoothing the skin.

Description

Technical Field

[0001] The present invention relates to the field of food, and more particularly to an anti-sugar and anti-oxidation solid beverage containing mulberry leaves and emblica buds. Background Art

[0002] A high-sugar diet has multiple negative effects. First, it can lead to excessive sugar intake, resulting in high blood sugar levels and, subsequently, obesity or diabetes. Furthermore, excessive sugar intake can easily lead to the production of free radicals, which can affect skin metabolism and cause dullness, sagging, dryness, and wrinkles. Our dependence on sugar makes it difficult to reduce our intake, making these issues difficult to address.

[0003] Therefore, there is a need for a food composition that can reduce the various effects of a high-sugar diet. Summary of the Invention

[0004] The invention provides a solid beverage containing mulberry leaf and emblica buds, which comprises the following ingredients: mulberry leaf-emblica buds fermentation extract, collagen tripeptide, oligofructose, vitamin C, zinc gluconate, vitamin E, vitamin B6, and vitamin B2.

[0005] In a specific embodiment, the solid beverage comprises the following ingredients: 20-30 parts by weight of mulberry leaf-emblica emblica fermentation extract, 3 parts by weight of collagen tripeptide, 20 parts by weight of oligofructose, 2 parts by weight of vitamin C, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2.

[0006] In a specific embodiment, the mulberry leaf-emblica emblica fermentation extract is prepared by the following method:

[0007] S1: Mix mulberry leaves and emblica buds into a homogenate to prepare a fermentation raw material;

[0008] S2: inoculating Lactococcus lactis and Lactobacillus plantarum into the fermentation raw material for fermentation to obtain a fermentation product;

[0009] S3: Drying the fermentation product to obtain the mulberry leaf-emblica emblica fermentation extract.

[0010] In a specific embodiment, S1 includes the following steps:

[0011] S11: Mix fresh mulberry leaves and fresh pitted emblica, add water and glucose

[0012] S12: homogenize at 4°C;

[0013] S13: adding pectinase and incubating at 25° C. for 1 h to obtain the fermentation raw material.

[0014] In a specific embodiment, in S11, citric acid with a concentration of 2% is further added.

[0015] In a specific embodiment, S2 includes the following steps:

[0016] S21: inoculating Lactococcus lactis into the fermentation raw material, and aerobically fermenting at 25°C and 180 rpm for 6 h to obtain a primary fermentation product;

[0017] S22: Lactobacillus plantarum was further inoculated into the primary fermentation product, and aerobic fermentation was carried out at 35° C. and 180 rpm for 24 hours to obtain a secondary fermentation product.

[0018] In a specific embodiment, the inoculation concentration of Lactococcus lactis is 10 5 CFU.

[0019] In a specific embodiment, the inoculation concentration of Lactobacillus plantarum is 10 6 CFU.

[0020] In a specific embodiment, in S3, the secondary fermentation product is spray-dried to obtain the mulberry leaf-emblica emblica fermentation extract.

[0021] In a specific embodiment, the solid beverage further comprises resistant dextrin and a sweetener.

[0022] In a specific embodiment, the sweetener is erythritol and / or sucralose.

[0023] The solid beverage of the present invention contains components such as mulberry leaves and emblica collagen tripeptide, and in particular contains a mixed fermentation extract of mulberry leaves and emblica obtained through an original fermentation process, which stimulates the anti-sugar and antioxidant components contained therein, can greatly inhibit the generation of free sugars and scavenge oxygen free radicals, and can be used as a whitening food to alleviate problems such as dark yellow facial skin and enlarged pores caused by a high-sugar diet, making the skin white and delicate. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the in vitro DPPH clearance curve of mulberry leaf-emblica fructus fermentation extract.

[0025] Figure 2 This is the zebrafish sugar control test result of the solid beverage of the present invention.

[0026] Figure 3 This is a zebrafish embryo reactive oxygen species (ROS) scavenging test of the solid beverage of the present invention. DETAILED DESCRIPTION

[0027] The principles and features of the present invention are described below with reference to the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0028] During our research and development process, we discovered that mixed fermentation of mulberry leaves and emblica buds can increase the content of active substances such as TNJ, flavonoids, tannins, and phenols, and this increase is particularly evident when fermented with Lactococcus lactis and Lactobacillus plantarum. The following are examples.

[0029] 1. Preparation and Properties of Morus alba-Emblica officinalis Fermentation Extract

[0030] Preparation Example 1 of Mulberry Leaf-Emblica Emblica Fermentation Extract

[0031] Step 1: Mix fresh mulberry leaves and fresh pitted emblica (weight ratio 1:1), add 1 / 2 weight of water, and add citric acid (final concentration 2%) and glucose (final concentration 1%), blend into a homogenate at 4°C, then add pectinase (0.5%), and incubate at 25°C for 1 hour to obtain the fermentation raw material;

[0032] Step 2: Inoculate Lactococcus lactis into the fermentation raw material (10 5 CFU), and aerobic fermentation was carried out at 25 °C and 180 rpm for 6 h to obtain the primary fermentation product;

[0033] Step 3: Continue to inoculate Lactobacillus plantarum (10 6 CFU), and aerobically fermented at 35 °C and 180 rpm for 24 h to obtain the secondary fermentation product;

[0034] Step 4: spray-drying the secondary fermentation product to obtain a mulberry leaf-emblica emblica fermentation extract.

[0035] Preparation Example 2 of Mulberry Leaf-Emblica Emblica Fermentation Extract

[0036] The remaining steps are the same as those in Example 1, except that citric acid is not added in step 1.

[0037] Comparative Example 1

[0038] The remaining steps were the same as those in Example 1, except that Lactococcus lactis and Lactobacillus plantarum were added at once at the beginning of fermentation.

[0039] Comparative Example 2

[0040] The commercially available mulberry leaf extract and emblica fruit extract were directly purchased, and the same amount of citric acid, Lactococcus lactis and Lactobacillus plantarum were added.

[0041] 2. In vitro antioxidant activity testing of mulberry leaf-emblica emblica fermentation extract

[0042] The DPPH scavenging test was used to test the in vitro antioxidant activity of the mulberry leaf-emblica fructus fermented extract. The method is as follows:

[0043] Prepare a DPPH standard solution with ethanol. Dilute the sample to be tested to different dilutions and add it to the DPPH standard solution. Mix thoroughly, let it stand for 5 minutes, filter the precipitate, and measure the absorbance of the supernatant at 517 nm. Calculate the DPPH free radical scavenging rate based on the absorbance value.

[0044] The results are as follows Figure 1 As shown in the results, the two examples of the present invention have a high DPPH free radical scavenging rate. In particular, the mulberry leaf-emblica fruit fermentation extract prepared in Example 1 can increase the DPPH free radical scavenging rate to nearly 100% at a concentration of 40 mg / L. It can be seen that the mulberry leaf-emblica fruit fermentation extract of the present invention has a high antioxidant activity.

[0045] 3. Preparation of solid beverages

[0046] Solid beverage embodiment 1

[0047] 30 parts by weight of the mulberry leaf-emblica fermentation extract (from Example 2 for preparing the mulberry leaf-emblica fermentation extract), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled using a filling machine to obtain a solid beverage.

[0048] Solid beverage embodiment 2

[0049] 20 parts by weight of the mulberry leaf-emblica fermentation extract (from Example 2 for preparing the mulberry leaf-emblica fermentation extract), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled using a filling machine to obtain a solid beverage.

[0050] Solid Beverage Example 3

[0051] 30 parts by weight of the mulberry leaf-emblica fermentation extract (from Example 1 for preparing the mulberry leaf-emblica fermentation extract), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled using a filling machine to obtain a solid beverage.

[0052] Solid Beverage Example 4

[0053] 20 parts by weight of the mulberry leaf-emblica fermentation extract (from Example 1 for preparing the mulberry leaf-emblica fermentation extract), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled using a filling machine to obtain a solid beverage.

[0054] Solid Beverage Comparative Example

[0055] The other components were the same as those in Example 1, except that the mulberry leaf-emblica fructus fermented extract was replaced with 15 parts by weight of commercially available mulberry leaf extract and 15 parts by weight of commercially available emblica fructus extract.

[0056] 4. Zebrafish Testing of Solid Beverages

[0057] Zebrafish glucose control test

[0058] Zebrafish were exposed to a 2wt% glucose solution to induce a high glucose model for testing. Thirty-nine six-day-old zebrafish were divided into 13 groups and exposed to a 2wt% glucose solution and a 0.5 g / L solid beverage solution in water as the test group. Six six-day-old zebrafish were also divided into two groups: a model control group (2wt% glucose solution) and a blank control group. After 18 hours of exposure, the zebrafish were anesthetized by freezing and homogenized. The supernatant was collected for free sugar level measurement and calculation of the inhibition rate of free sugar production in zebrafish. The average value was taken for each group.

[0059]

[0060] Zebrafish embryo reactive oxygen species (ROS) scavenging test

[0061] Thirty-nine 48-hour-old zebrafish embryos were exposed to 0.5 g / L solid beverage aqueous solution. A blank control group was also set up. After 24 hours of exposure, the fish embryos were stained with H2DCFDA, and the ROS signal intensity was measured by fluorescence photography and the ROS clearance rate was calculated.

[0062]

[0063] The results are as follows Figure 2 and 3 As shown, the solid beverage of the present invention can significantly reduce the production of free sugars in zebrafish, with an inhibition rate of up to approximately 67%. It can also scavenge reactive oxygen species (ROS) in zebrafish embryos, with a ROS clearance rate of up to approximately 30%. This indicates that the solid beverage of the present invention can effectively reduce intracellular glycosyl and oxygen free radicals, exhibiting anti-glycation and antioxidant effects, and can alleviate the effects of dark yellowing of facial skin and enlarged pores caused by a high-sugar diet.

[0064] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. While the present invention is intended for the Yangtze River porpoise as the applicable subject, the scope of protection is not limited thereto and may also be applied to aquatic mammals or fish. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A solid beverage containing mulberry leaves and emblica buds, characterized in that: The invention comprises the following ingredients: 20-30 parts by weight of mulberry leaf-emblica fruit fermented extract, 3 parts by weight of collagen tripeptide, 20 parts by weight of oligofructose, 2 parts by weight of vitamin C, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2; The mulberry leaf-emblica emblica fermentation extract is prepared by the following method: S1: Mix mulberry leaves and emblica buds into a homogenate to prepare a fermentation raw material; S2: inoculating Lactococcus lactis and Lactobacillus plantarum into the fermentation raw material for fermentation to obtain a fermentation product; S3: drying the fermentation product to obtain the mulberry leaf-emblica emblica fermentation extract; S1 includes the following steps: S11: Mix fresh mulberry leaves and fresh pitted emblica fruit, and add water and glucose; S12: homogenize at 4°C; S13: adding pectinase and incubating at 25° C. for 1 h to obtain the fermentation raw material; In S11, citric acid was also added at a concentration of 2%; S2 includes the following steps: S21: inoculating Lactococcus lactis into the fermentation raw material, and aerobically fermenting at 25°C and 180 rpm for 6 h to obtain a primary fermentation product; S22: continuing to inoculate Lactobacillus plantarum into the primary fermentation product, and aerobically fermenting at 35° C. and 180 rpm for 24 h to obtain a secondary fermentation product; In S3, the secondary fermentation product is spray-dried to obtain the mulberry leaf-emblica emblica fermentation extract.

2. The solid beverage according to claim 1, characterized in that Also includes resistant dextrins and sweeteners; The sweetener is erythritol and / or sucralose.

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