Chickpea natto composition for conditioning cardiovascular and cerebrovascular diseases and preparation method of chickpea natto composition

Abstract

The invention discloses a chickpea composition for conditioning cardiovascular and cerebrovascular diseases and a preparation method thereof, and belongs to the technical field of biological medicine and nutrition, the composition comprises the following components by weight: 30-70 parts of a composite prebiotic raw material, 3-15 parts of freeze-dried chickpea powder, and 0.5-1.5 parts of composite probiotics. The composition is rich in functional components such as prebiotics, probiotics, bacillus natto, nattokinase, biochanin and the like, all the functional components have a synergistic effect, thrombus can be effectively dissolved, blood fat can be effectively reduced, intestinal flora can be effectively improved, and the effects of preventing and conditioning cardiovascular and cerebrovascular diseases can be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of biomedicine and nutrition, and in particular to a chickpea natto composition for regulating cardiovascular and cerebrovascular diseases and a preparation method thereof. Background Art

[0002] Cardiovascular and cerebrovascular diseases are a general term for cardiovascular and cerebrovascular diseases, and generally refer to ischemic or hemorrhagic diseases of the heart, brain and systemic tissues caused by hyperlipidemia, blood viscosity, atherosclerosis, hypertension, etc. The incidence of cardiovascular and cerebrovascular diseases has increased rapidly due to people's unhealthy diet and lifestyle as well as the rapid aging of the population. Therefore, prevention and treatment of cardiovascular and cerebrovascular diseases are urgent.

[0003] Chickpeas are a food and medicine crop with low oil content. They are rich in a variety of amino acids, proteins, fats, crude fibers, vitamins and other nutrients needed by the human body. They can prevent and lower blood pressure, blood lipids and blood sugar. Natto is a food made by inoculating Bacillus natto after steaming beans. It can effectively dissolve blood clots and regulate intestinal flora.

[0004] A healthy human gastrointestinal environment can effectively maintain the dynamic balance of immunity and metabolism and resist pathogens. Studies have shown that intestinal flora and cardiovascular and cerebrovascular diseases are closely related. As research continues to deepen, more and more probiotics, prebiotics and natto have been proven to be highly effective in preventing and treating cardiovascular and cerebrovascular diseases by promoting the growth of beneficial intestinal microorganisms, improving the composition of intestinal microbial flora, reducing inflammatory responses, and improving lipid metabolism disorders.

[0005] At present, the existing commonly used drug preparations for cardiovascular and cerebrovascular diseases have quick effects, but have great toxic side effects, and it is difficult to solve the problem from the root. Some probiotics and natto products can dissolve blood clots, lower blood pressure and blood lipids to a certain extent, but there are many problems such as slow effect and low number of viable bacteria. For this reason, we provide a chickpea natto composition for regulating cardiovascular and cerebrovascular diseases. Summary of the invention

[0006] The purpose of the present invention is to provide a chickpea natto composition for regulating cardiovascular and cerebrovascular diseases, so as to solve the problems of large toxic and side effects of existing pharmaceutical preparations, slow effects of other probiotics and natto products, and low viable bacteria count.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A chickpea natto composition for regulating cardiovascular and cerebrovascular diseases comprises the following components by weight: 30-70 parts of a composite prebiotic raw material, 3-15 parts of chickpea natto freeze-dried powder, and 0.5-1.5 parts of a composite probiotic.

[0009] Preferably, the composite prebiotic raw material comprises the following components in parts by weight: 10-30 parts of resistant dextrin, 7-15 parts of isomaltooligosaccharide, 5-15 parts of fructooligosaccharide, and 5-10 parts of inulin.

[0010] Preferably, the composite probiotics include Lactobacillus plantarum LP-G21, Bifidobacterium longum BL-M02, Lactobacillus bulgaricus LB-C20, and Streptococcus thermophilus ST-G01, and the total number of viable bacteria of the composite probiotics is ≥400 billion / g.

[0011] Preferably, the content of Bacillus natto in the chickpea natto freeze-dried powder is ≥ 16 billion / g.

[0012] More preferably, the nattokinase content in the chickpea natto freeze-dried powder is 1500-3000 FU / g.

[0013] More preferably, the chickpea natto freeze-dried powder is rich in D-chiro-inositol.

[0014] Further preferably, the content of D-chiro-inositol in the chickpea natto freeze-dried powder is 30-60 mg / g.

[0015] Preferably, the following components are included by weight: 40-60 parts of compound prebiotic raw materials, 5-15 parts of chickpea natto freeze-dried powder, and 1-1.5 parts of compound probiotics.

[0016] Preferably, the following components are included by weight: 50 parts of compound prebiotic raw materials, 10 parts of chickpea natto freeze-dried powder, and 1 part of compound probiotics.

[0017] The beneficial effects of the technical solution provided by the present invention are:

[0018] 1. The present invention combines chickpea natto freeze-dried powder, probiotics and prebiotics in a scientific and reasonable ratio to effectively prevent and regulate cardiovascular and cerebrovascular diseases.

[0019] 2. Adding prebiotics can significantly promote the growth of probiotics.

[0020] 3. By utilizing the synergistic effect of Bacillus natto, nattokinase, chickpea sprouts and compound probiotics in the chickpea natto freeze-dried powder, the composition has obvious effects of dissolving blood clots, lowering blood lipids and regulating intestinal flora. DETAILED DESCRIPTION

[0021] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] Embodiment 1:

[0023] A chickpea natto composition for regulating cardiovascular and cerebrovascular diseases comprises the following components by weight: 50 parts of composite prebiotic raw materials, 10 parts of chickpea natto freeze-dried powder, and 1 part of composite probiotics.

[0024] The composite prebiotic raw material includes the following components in parts by weight: 15 parts of resistant dextrin, 10 parts of isomaltooligosaccharide, 8 parts of fructooligosaccharide and 7 parts of inulin.

[0025] Among them, the compound probiotics include Lactobacillus plantarum LP-G21, Bifidobacterium longum BL-M02, Lactobacillus bulgaricus LB-C20, and Streptococcus thermophilus ST-G01, and the total number of live bacteria in the compound probiotics is ≥400 billion / g.

[0026] Among them, the content of Bacillus natto in chickpea natto freeze-dried powder is ≥16 billion / g.

[0027] Among them, the content of nattokinase in chickpea natto freeze-dried powder is 1500-3000FU / g.

[0028] Among them, the content of D-chiro-inositol in chickpea natto freeze-dried powder is 30-60 mg / g.

[0029] The above raw materials are weighed respectively by weight, added into a glass in sequence, and then 250 mL of 40-60°C hot water is added and stirred, and the tester tastes the food.

[0030] Embodiment 2:

[0031] A chickpea natto composition for regulating cardiovascular and cerebrovascular diseases comprises the following components by weight: 50 parts of composite prebiotic raw materials and 10 parts of chickpea natto freeze-dried powder.

[0032] The composite prebiotic raw material includes the following components in parts by weight: 15 parts of resistant dextrin, 10 parts of isomaltooligosaccharide, 8 parts of fructooligosaccharide and 7 parts of inulin.

[0033] Among them, the content of Bacillus natto in chickpea natto freeze-dried powder is ≥16 billion / g.

[0034] Among them, the content of nattokinase in chickpea natto freeze-dried powder is 1500-3000FU / g.

[0035] Among them, the content of D-chiro-inositol in chickpea natto freeze-dried powder is 30-60 mg / g.

[0036] Weigh the above raw materials respectively by weight, add them into a glass in sequence, then add 250mL of 40-60℃ hot water and stir, and the tester tastes it.

[0037] Embodiment 3:

[0038] A chickpea natto composition for regulating cardiovascular and cerebrovascular diseases comprises the following components by weight: 50 parts of composite prebiotic raw materials and 1 part of composite probiotics.

[0039] The composite prebiotic raw material includes the following components in parts by weight: 15 parts of resistant dextrin, 10 parts of isomaltooligosaccharide, 8 parts of fructooligosaccharide and 7 parts of inulin.

[0040] Among them, the compound probiotics include Lactobacillus plantarum LP-G21, Bifidobacterium longum BL-M02, Lactobacillus bulgaricus LB-C20, and Streptococcus thermophilus ST-G01, and the total number of live bacteria in the compound probiotics is ≥400 billion / g.

[0041] Weigh the above raw materials respectively by weight, add them into a glass in sequence, then add 250mL of 40-60℃ hot water and stir, and the tester tastes it.

[0042] Embodiment 4:

[0043] A chickpea natto composition for regulating cardiovascular and cerebrovascular diseases comprises the following components by weight: 10 parts of chickpea natto freeze-dried powder and 1 part of compound probiotics.

[0044] Among them, the compound probiotics include Lactobacillus plantarum LP-G21, Bifidobacterium longum BL-M02, Lactobacillus bulgaricus LB-C20, and Streptococcus thermophilus ST-G01, and the total number of live bacteria in the compound probiotics is ≥400 billion / g.

[0045] Among them, the content of Bacillus natto in chickpea natto freeze-dried powder is ≥16 billion / g.

[0046] Among them, the content of nattokinase in chickpea natto freeze-dried powder is 1500-3000FU / g.

[0047] Among them, the content of D-chiro-inositol in chickpea natto freeze-dried powder is 30-60 mg / g.

[0048] Weigh the above raw materials respectively by weight, add them into a glass in sequence, then add 250mL of 40-60℃ hot water and stir, and the tester tastes it.

[0049] Example 5: Experiment on the efficacy of chickpea natto composition

[0050] 1) Study on the lipid-lowering function of chickpea natto composite

[0051] Methods: 60 SPF male SD rats were placed under controlled temperature and humidity (25±2°C and 55±10%, respectively), 12h light / dark cycle, and free access to food and water. The 60 rats were randomly divided into 6 groups, 10 rats in each group, namely the control group, model group, Example 1 group, Example 2 group, Example 3 group, and Example 4 group. The control group was fed with ordinary feed, and the other groups were fed with high-fat feed. The control group and the model group were gavaged with an equal amount of normal saline, and Examples 1-4 were added to the high-fat feed fed every day at an amount of 5mL / kg, administered once a day, and administered continuously for 30 days. 24h after the last administration, blood was collected from the inferior vena cava, and the serum was separated by centrifugation, and the total cholesterol (TC) and triglyceride (TG) contents in the serum were determined respectively.

[0052] Experimental results:

[0053] Table 1 Effects of experimental samples on serum indexes of hyperlipidemic rats

[0054] Group TG (mmol / L) TC(mmol / L) Control group 1.33±0.14 3.56±0.31 Model Group <![CDATA[2.27±0.15 # ]]> <![CDATA[8.48±0.53 # ]]> Example 1 1.41±0.04* 4.24±0.26* Example 2 1.68±0.31 5.42±0.41 Example 3 1.77±0.25 5.88±0.23 Example 4 1.71±0.30 5.65±0.26

[0055] Note: # Indicates p<0.05 compared with the control group, and * indicates p<0.05 compared with the model group.

[0056] As shown in Table 1, after 30 days of sample administration, the serum TG and TC of the rats in Example 1 were significantly reduced, and the difference between the two was significant. The TG and TC contents of the rats in the groups without using the composite probiotics in Example 2, without using the chickpea natto freeze-dried powder in Example 3, and without using the composite prebiotics in Example 4 were lower than those in the model group, but there was no significant difference. This shows that only by using the composite prebiotics, chickpea natto freeze-dried powder and the composite probiotics at the same time can the significant lipid-lowering effect mentioned in the present invention be achieved.

[0057] 2) Experiment on the dissolution effect of chickpea natto composite on blood clot in vitro

[0058] Method: Take 5 mL of arterial blood from a healthy experimental rabbit into two clean EP tubes, let it coagulate naturally, absorb excess water with filter paper and weigh, add 5 mL of samples of Examples 1-4 and physiological saline to each tube, shake at 37°C and 100 r / min, weigh the remaining blood clots after 24 hours, and calculate the blood clot dissolution rate.

[0059] Experimental results:

[0060] Table 2 Dissolution effect of samples on blood clots in vitro

[0061] Experimental Group Weight before dissolution (g) Weight after dissolution (g) Dissolution rate (%) Example 1 4.67±0.27 0.71±0.17 84.80±0.89 Example 2 4.61±0.11 1.22±0.09 73.54±0.83 Example 3 4.59±0.19 2.02±0.12 56.00±0.77 Example 4 4.64±0.32 1.47±0.16 68.18±0.64 Normal saline 4.51±0.21 4.14±0.20 8.20±0.60

[0062] As shown in Table 2, Example 1 uses compound prebiotics, chickpea natto freeze-dried powder, and compound probiotics, Example 2 does not use compound probiotics, Example 3 does not use chickpea natto freeze-dried powder, Example 4 does not use compound prebiotics, and the saline control group has a dissolution rate of 84.80%, 73.54%, 56.00%, 68.18%, and 8.20% after 24 hours. Compared with the saline group, Examples 1-4 have significant differences. Example 1 uses compound prebiotics, chickpea natto freeze-dried powder, and compound probiotics to dissolve blood clots with the best effect.

Claims

1. A chickpea natto composition for treating cardiovascular and cerebrovascular diseases, characterized in that: The invention comprises the following components by weight: 30-70 parts of compound prebiotic raw materials, 3-15 parts of chickpea natto freeze-dried powder, and 0.5-1.5 parts of compound probiotics.

2. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The composite prebiotic raw material comprises the following components in parts by weight: 10-30 parts of resistant dextrin, 7-15 parts of isomaltooligosaccharide, 5-15 parts of fructooligosaccharide, and 5-10 parts of inulin.

3. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The composite probiotics include Lactobacillus plantarum LP-G21, Bifidobacterium longum BL-M02, Lactobacillus bulgaricus LB-C20, and Streptococcus thermophilus ST-G01, and the total number of live bacteria of the composite probiotics is ≥400 billion / g.

4. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The content of Bacillus natto in the chickpea natto freeze-dried powder is ≥16 billion / g.

5. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The nattokinase content in the chickpea natto freeze-dried powder is 1500-3000 FU / g.

6. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The chickpea natto freeze-dried powder is rich in D-chiro-inositol.

7. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 6, characterized in that: The content of D-chiro-inositol in the chickpea natto freeze-dried powder is 30-60 mg / g.

8. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The invention comprises the following components by weight: 40-60 parts of compound prebiotic raw materials, 5-15 parts of chickpea natto freeze-dried powder, and 1-1.5 parts of compound probiotics.

9. The chickpea natto composition for treating cardiovascular and cerebrovascular diseases according to claim 1, characterized in that: The composition comprises the following components by weight: 50 parts of compound prebiotic raw materials, 10 parts of chickpea natto freeze-dried powder, and 1 part of compound probiotics.