Gorgon fruit food capable of relieving diabetic nephropathy

Abstract

The invention discloses a preparation method of a gordon euryale seed food capable of relieving diabetic nephropathy. The preparation method comprises the following steps: cleaning and soaking; performing microwave drying, and draining the fished-out gordon euryale seeds; crushing and performing enzymolysis; adding sodium alginate and konjac glucomannan into enzymatic hydrolysate after enzymolysis, and uniformly stirring; extruding through an extruder to prepare a gordon euryale seed bean-shaped product; and drying, airing and bagging. The invention aims to break through the traditional method and develop the gordon euryale seed food capable of relieving diabetic nephropathy in combination with the modern process formula. The cake is crispy and tasty, is free of additives, and can relieve blood sugar rise to a certain extent.

Description

Technical Field

[0001] The invention relates to a food, in particular to a gorgon fruit food capable of alleviating diabetic nephropathy. Background Art

[0002] Diabetes is a metabolic disease characterized by high blood sugar levels. As people's lifestyles change, the prevalence of diabetes and impaired glucose tolerance in adults has been increasing worldwide. Existing synthetic antidiabetic drugs are the main way to control diabetes, but they have some limitations. They cannot completely reverse the course of its complications and also show significant side effects.

[0003] Diabetic nephropathy is one of the common chronic complications of diabetes. It is a disease caused by abnormal glucose metabolism, multiple growth factors and cytokines, and genetic susceptibility, which eventually leads to glomerular sclerosis and proteinuria. It poses a great threat to human health, and its incidence rate is getting higher and higher, gradually developing into renal insufficiency, leading to hypertension, severe cardiovascular and cerebrovascular diseases, and becoming the main cause of death in diabetic patients. Up to now, there is still a lack of effective treatment for diabetic nephropathy. It is still mainly based on basic treatments such as adjusting dietary structure, controlling blood pressure, regulating blood sugar, and lowering blood lipids, and actively controlling some risk factors to achieve the purpose of reducing and / or delaying the production of proteinuria. These methods are not very effective. In recent years, many domestic scholars have reported that the use of traditional Chinese medicine to treat diabetic nephropathy has many advantages, and low toxicity and side effects, especially in patients with early diabetic nephropathy. The effect is significant. Studies have found that the flavonoid components of traditional Chinese medicine have a protective effect on diabetic nephropathy by lowering blood sugar, dilating blood vessels, improving microcirculation, lowering blood lipids, and enhancing antioxidant capacity.

[0004] Euryale ferox Salisb belongs to the genus Euryale of the Nymphaeaceae family and is an annual large aquatic herb. It is native to my country and Southeast Asia, widely distributed in southern my country, and grows in lakes, ponds, beaches, and ditches. It is a very important special aquatic plant. Its seeds are rich in basic nutrients such as protein and carbohydrates, and the content of VC, VE and β-carotene is relatively high. In addition, Euryale seeds also contain antioxidant ingredients, such as flavonoids, sterols, cyclic peptides, cerebrosides, etc., which have good antioxidant effects. When diabetic nephropathy mice were fed with Euryale as an additive, it was found that there was no difference in the 24h urine protein quantification and other symptoms compared with the group fed with losartan potassium. Therefore, it will be of great significance to develop a convenient Euryale food that can alleviate the symptoms of people with diabetic nephropathy. Summary of the invention

[0005] The invention aims to break through the traditional method and develop a gorgon fruit food with the function of relieving diabetic nephropathy by combining modern process formula. The food is crispy and delicious, has no additives, and can relieve the rise of blood sugar to a certain extent.

[0006] A method for preparing a gorgon fruit food capable of alleviating diabetic nephropathy comprises the following steps: (1) Wash 1 kg of shelled Gorgon beans and soak them in 3 L of water for 20 hours at a temperature of 20-25°C. (2) After soaking, immerse the beans in water and microwave dry them. Take them out and drain them (or soak them in seasoning soup for 30 minutes and drain them). (3) After draining, the Euryale ferox beans are dried and crushed, and distilled water is added according to a solid-liquid ratio of 1:5-10. After stirring evenly, neutral protease is added for sufficient enzymatic hydrolysis at an enzyme dosage of 100-300 U / g. After enzymatic hydrolysis, the enzyme is inactivated; (4) adding sodium alginate and konjac gum to the enzymatic hydrolyzate and stirring evenly; (5) Extruding the product into a Gorgon bean shape product through an extruder; (6) Place the squeezed Gorgon fruit beans in a microwave vacuum dryer to dry, let cool, and then pack them into bags.

[0007] Furthermore, in step (2), the microwave power is 10 kW and the heating is performed for 10 min.

[0008] Furthermore, in step (3), the temperature of the neutral protease hydrolysis is 50° C., and the hydrolysis time is 2-4 hours.

[0009] Furthermore, in step (4), the amount of sodium alginate and konjac gum added is 0.1-1% and 0.1-0.5% of the mass of Gorgon fruit.

[0010] Furthermore, in step (5), the temperature of the extruder is 32°C in the conveying section, 110°C in the melting section, and 100-110°C in the molding section. The moisture content after extrusion is 50%. The molding process is: round, with a diameter of 0.2-0.3 cm, and the length is controlled to be 3-6 cm by adjusting the cutting speed.

[0011] Furthermore, in step (6), the microwave drying power is 4 kW, and the drying temperature is 40-60° C. for 22 min.

[0012] Beneficial Effects The invention discloses a method for preparing a gorgon fruit food capable of alleviating diabetic nephropathy. The method has the advantages of fast speed, cleanness and sanitation, reasonable product process, crisp taste, non-greasy, easy preservation and non-reversion, and small peptides produced after enzymatic hydrolysis have the effect of alleviating blood sugar, and the nutrients of gorgon fruit beans are retained to the greatest extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 is the inhibition rate of α-glucosidase by different concentrations of polypeptide. DETAILED DESCRIPTION

[0014] The following is a detailed description of an embodiment of the present invention. This embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation method and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiment.

[0015] The chemicals used in the present invention are all commercially available.

[0016] Example 1 (1) Wash 1 kg of shelled Euryale ferox beans and soak them in 3 L of water at 25 °C for 20 h; (2) The soaked Euryale ferox beans are immersed in water and heated at a microwave power of 10 kW for 10 min. The Euryale ferox beans are taken out and drained; (3) After draining, the Euryale ferox beans are dried and crushed, and distilled water is added according to a solid-liquid ratio of 1:5, and the pH value is adjusted to about 6.8. After stirring evenly, neutral protease is added for sufficient enzymatic hydrolysis. The enzyme amount is 300 U / g, the enzymatic hydrolysis temperature is 50°C, the enzymatic hydrolysis time is 4 hours, and the enzyme is inactivated after enzymatic hydrolysis.

[0017] (4) adding sodium alginate and konjac gum to the enzymatic hydrolyzate after enzymolysis, wherein the amount of sodium alginate and konjac gum added is 0.5% and 0.3% of the mass of Gorgon beans, respectively, and stirring evenly; (5) Extruding a product in the shape of Gorgon fruit beans through an extruder; the temperature of the extruder is 32°C in the conveying section, 110°C in the melting section, and 110°C in the forming section; the moisture content after extrusion is 50%; the forming process is: round, with a diameter of 0.2 cm, and the length is controlled to be 3 cm by adjusting the cutting speed.

[0018] (6) The squeezed Gorgon beans are placed in a microwave vacuum dryer for drying at a microwave drying power of 4 kW at 50°C for 22 min, allowed to cool, and then bagged.

[0019] Comparative Example 1 (1) Wash 1 kg of shelled Euryale ferox beans and soak them in 3 L of water at 25 °C for 20 h; (2) The soaked Euryale ferox beans are immersed in water and heated at a microwave power of 10 kW for 10 min. The Euryale ferox beans are taken out and drained; (3) After draining, put the water chestnut beans into a microwave vacuum dryer and dry them at a microwave drying power of 4 kW at 50°C for 22 minutes. Let them cool and then pack them into bags.

[0020] Experimental Group 1 (1) Wash 1 kg of shelled Euryale ferox beans and soak them in 3 L of water at 25 °C for 20 h; (2) The soaked Euryale ferox beans are immersed in water and heated at a microwave power of 10 kW for 10 min. The Euryale ferox beans are taken out and drained; (3) After draining, the Euryale ferox beans are dried and crushed, and distilled water is added according to a solid-liquid ratio of 1:5, and the pH value is adjusted to about 6.8. After stirring evenly, neutral protease is added for sufficient enzymatic hydrolysis. The enzyme amount is 300 U / g, the enzymatic hydrolysis temperature is 50°C, the enzymatic hydrolysis time is 4 hours, and the enzyme is inactivated after enzymatic hydrolysis.

[0021] (4) The enzymatic hydrolyzate was centrifuged at 3000 r / min for 10 min, the supernatant was collected, the unhydrolyzed protein in the supernatant was precipitated, and the supernatant was collected and dried to obtain the Euryale polypeptide. The collected supernatant was subjected to molecular weight fractionation through an ultrafiltration centrifuge tube to obtain polypeptides of different molecular weights, which were <1 kDa, 1-2 kDa, and 2-8 kDa, respectively. The polypeptide with a molecular weight of 1-2 kDa was sequenced to obtain a peptide with a determined amino acid sequence, which was verified by sequencing to be TPIPFLRELE with a molecular weight of 1213.67.

[0022] (5) The peptide was used to measure the inhibitory activity of α-glucosidase in vitro.

[0023] Comparative experimental group 1 (1) Wash 1 kg of shelled Euryale ferox beans and soak them in 3 L of water at 25 °C for 20 h; (2) The soaked Euryale ferox beans are immersed in water and heated at a microwave power of 10 kW for 10 min. The Euryale ferox beans are taken out and drained; (3) After draining, the Euryale ferox beans are placed in a microwave vacuum dryer for drying and crushed to obtain Euryale ferox bean powder.

[0024] (4) The inhibitory activity of Gorgon fruit powder on α-glucosidase in vitro was determined.

[0025] Specific experimental process: 1) Prepare peptide solutions of different concentrations (0.5, 1, 2, 3, 4, 5 mg / mL) using peptide and Euryale ferox powder. 2) The reaction was carried out in a 96-well plate. The reagents were added to the experimental group 1, background group, control group, and positive control group as shown in Table 1, and the reaction was carried out in a shaking incubator at 37°C for 20 min.

[0026] Table 1 Amount of reagents added in the experimental group 3) Add 50 μL of buffer and 40 μL of substrate solution to each well, shake at 37°C for 20 min, remove the solution, and add 140 μL of Na2CO3 solution to terminate the reaction. Measure the absorbance at 405 nm. The absorbance of the experimental group and the control group are represented by A experimental group and A control group, respectively.

[0027] 4) Add experimental group 1 (20 μL of polypeptide (4 mg / mL) and 10 μL of α-glucosidase enzyme solution), comparative experimental group 1 (20 μL of Euryale ferox powder (4 mg / mL) and 10 μL of α-glucosidase enzyme solution), background group (20 μL of polypeptide (4 mg / mL) and 10 μL of buffer), control group (10 μL of buffer and 10 μL of α-glucosidase enzyme solution), and positive control group (20 μL of acarbose solution (4 mg / mL) and 10 μL of α-glucosidase enzyme solution) to a 96-well plate and react at 37°C for 20 minutes. Add 50 μL of buffer and 40 μL of substrate solution to each well, react at 37°C for 20 minutes, remove them, and add 140 μL of Na2CO3 solution to terminate the reaction. Measure the absorbance at 405 nm and calculate the inhibition rate.

[0028] 5) Inhibition rate (%) = (1- )*100 Table 2 Experimental results Calculation showed that the inhibition rate of the peptide on α-glucosidase was 89.36%, which was comparable to that of acarbose.

[0029] The inhibition rate of α-glucosidase by peptide solutions of different concentrations is shown in Figure 1 The inhibition rate of α-glucosidase was different for peptides of different concentrations, but when the concentration was high, the inhibition rate tended to be stable.

Claims

1. A method for preparing a Euryale ferox food having the effect of alleviating diabetic nephropathy, characterized in that: The following steps are involved: (1) Wash 1 kg of shelled Gorgon beans and soak them in 3 L of water for 20 hours at a temperature of 20-25°C. (2) After soaking, immerse the beans in water and microwave dry them. Take them out and drain them (or soak them in seasoning soup for 30 minutes and drain them). (3) After draining, the Euryale ferox beans are dried and crushed, and distilled water is added according to a solid-liquid ratio of 1:5-10. After stirring evenly, neutral protease is added for sufficient enzymatic hydrolysis at an enzyme dosage of 100-300 U / g. After enzymatic hydrolysis, the enzyme is inactivated; (4) adding sodium alginate and konjac gum to the enzymatic hydrolyzate and stirring evenly; (5) Extruding the product into a Gorgon bean shape product through an extruder; (6) Place the squeezed Gorgon fruit beans in a microwave vacuum dryer to dry, let cool, and then pack them into bags.

2. The method for preparing a Euryale ferox food having the effect of alleviating diabetic nephropathy according to claim 1, characterized in that: In step (2), the microwave power is 10 kW and the heating is performed for 10 min.

3. The method for preparing a Euryale ferox food having the effect of alleviating diabetic nephropathy according to claim 1, characterized in that: In step (3), the temperature of the neutral protease hydrolysis is 50° C. and the hydrolysis time is 2-4 hours.

4. The method for preparing a Euryale ferox food having the effect of alleviating diabetic nephropathy according to claim 1, characterized in that: In step (4), the amount of sodium alginate and konjac gum added is 0.1-1% and 0.1-0.5% of the mass of Gorgon fruit.

5. The method for preparing a Euryale ferox food having the effect of alleviating diabetic nephropathy according to claim 1, characterized in that: In step (5), the temperature of the extruder is 32°C in the conveying section, 110°C in the melting section, and 100-110°C in the molding section. The moisture content after extrusion is 50%. The molding process is: round, with a diameter of 0.2-0.3 cm, and the length is controlled to be 3-6 cm by adjusting the cutting speed.

6. The method for preparing a Euryale ferox food having the effect of alleviating diabetic nephropathy according to claim 1, characterized in that: In step (6), the microwave drying power is 4 kW, and the drying temperature is 40-60°C for 22 min.

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