一种抗胃酸纳豆粉及其制备方法
By adding salt ions to the nattokinase fermentation concentrate to cause it to aggregate into hydrophobic clusters, and then encapsulating them with a hydrophobic polymer to form a stable protective system, the problem of reduced activity of nattokinase in the gastric acid environment was solved, achieving high stability and high bioavailability.
CN119924506BActive Publication Date: 2026-07-17WUHAN ZHENFU INNOVATION BIOPHARMACEUTICAL CO LTD +1
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- WUHAN ZHENFU INNOVATION BIOPHARMACEUTICAL CO LTD
- Filing Date
- 2025-03-04
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
The absorption of nattokinase in the human body is affected by the degradation of gastric acid and proteases, which leads to a rapid decrease in its activity. Existing preparation methods cannot effectively protect its stability in the gastric acid environment, thus affecting its bioavailability.
Method used
By adding salt ions to the nattokinase fermentation concentrate to cause it to aggregate into hydrophobic clusters, and then encapsulating it with a hydrophobic polymer to form a stable protective system, the damage caused by pepsin is reduced.
Benefits of technology
It maintains more than 80% of nattokinase activity in a simulated gastric acid environment, significantly improving its stability and bioavailability in gastric acid.
✦ Generated by Eureka AI based on patent content.
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Figure CN119924506B_ABST
Abstract
本发明公开了一种抗胃酸纳豆粉的制备方法，包括以下步骤：首先向纳豆激酶发酵浓缩液中添加一定浓度的盐离子，使得纳豆激酶聚集成疏水团，再继续向其中添加具有疏水作用的高分子聚合物，以包裹纳豆激酶疏水团，形成稳定的纳豆激酶活性保护体系，最后干燥制备得到目标产物抗胃酸纳豆粉。本发明还公开了由所述方法制备得到的抗胃酸纳豆粉。本发明利用在一定盐浓度条件下，纳豆激酶聚集形成疏水基团，被疏水性高分子聚合物包裹，从而降低胃蛋白酶的破坏。本发明所述的抗胃酸纳豆粉经过模拟胃酸环境后，能保持80％以上的纳豆激酶活性，解决了纳豆激酶胃酸失活的问题。
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