Lipid-lowering gel composition and preparation method thereof
By combining modified Sargasso soluble dietary fiber with specific gelling agents, a lipid-lowering gel composition was prepared, which solved the problem of insufficient development of Sargasso and achieved significant lipid-lowering effect and stability.
Patent Information
- Application Number
- CN202510643056.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-19
- Publication Date
- 2025-08-15
AI Technical Summary
The development efforts of Sargasso in the prior art are insufficient, and the dietary fiber modification method fails to effectively improve the content of soluble dietary fiber and the lipid-lowering effect.
Sargass soluble dietary fiber is prepared by modification method, combined with carrageenan, agar, erythritol and deep seawater, and lipid-lowering gel composition is prepared through microbial fermentation and enzymatic treatment, and a specific proportion of components are added to improve stability and lipid-lowering ability.
The prepared lipid-lowering gel composition significantly reduces cholesterol and sodium cholate content in the in vitro digestion model, has excellent oil holding ability and adsorption ability, and the composition is stable, safe and healthy.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of specific therapeutic activity of compounds and relates to a lipid-lowering gel composition and a preparation method thereof. Background Art
[0002] Sargassum hemiphyllum belongs to the Phaeophyceae, Phaeophyceae, Fucoceales, Sargassumaceae, and Sargassum genus. It is widely distributed in coastal areas of Guangdong and Guangxi, China, and is rich in polysaccharides, polyphenols, fucoidans, and other active ingredients. Polysaccharides extracted from Sargassum have a variety of biological activities, including antioxidant, antiviral, anticoagulant, and anti-inflammatory properties. However, current development of Sargassum is insufficient, leading to widespread interest in increasing its economic value through emerging technologies.
[0003] Dietary fiber is not hydrolyzed or absorbed in the small intestine and is divided into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) based on its water solubility. Because SDF is rich in surfactant groups and has shown promising results in controlling obesity, heart disease, and cancer, increasing the content of soluble dietary fiber through modification has attracted widespread attention. Specifically, methods such as breaking the glycosidic bonds of insoluble dietary fiber and reducing the degree of polymerization (DP) to increase the yield of SDF have attracted considerable attention. Summary of the Invention
[0004] The Sargassum modified method provided herein produces a high content of soluble dietary fiber and exhibits excellent lipid-lowering effects. The lipid-lowering gel composition provided herein is stable and has demonstrated excellent oil retention, cholesterol, and sodium cholate adsorption capabilities as demonstrated by an in vitro digestion model.
[0005] To achieve this technical purpose, the present invention adopts the following technical solutions.
[0006] In a first aspect, the present invention provides a lipid-lowering gel composition, which comprises, by mass percentage, 1-3% of Sargassum soluble dietary fiber, 0.2-4% of carrageenan, 0.2-4% of agar, 5-20% of erythritol, 0.02-0.1% of citric acid, and 2% of deep seawater.
[0007] Preferably, the method for preparing the Sargassum soluble dietary fiber comprises the following steps: 1) Drying the Sargassum at 60°C, passing through a 200-mesh sieve, and dissolving the Sargassum in distilled water at a material-liquid ratio of 8:100 (w / v) to obtain a Sargassum stock solution; 2) The Sargassum stock solution was inoculated with 2% Lactobacillus brevis and fermented in a liquid state at 37°C and 150 rpm for 24 h to obtain a fermentation broth; 3) Heat sterilize the fermentation broth, adjust the pH to 6, add 3.2% high-temperature α-amylase and incubate at 95°C in a water bath for 30 minutes. After cooling, adjust the pH to 6 again, add 5% papain and incubate at 60°C in a water bath for 2 hours, and inactivate the enzyme at 100°C for 10 minutes to obtain the enzymatic supernatant. 4) Add 4 times the volume of 95% ethanol solution to the supernatant after enzymatic hydrolysis and precipitate for 12 hours. Collect the precipitate and freeze-dry it to obtain Sargassum soluble dietary fiber.
[0008] It should be noted that microbial fermentation is a low-cost, high-efficiency modification method that can be used to improve functional activity. The present invention confirms that by adding Lactobacillus brevis, high-temperature α-amylase and papain during the preparation process of Sargassum soluble dietary fiber, the obtained Sargassum soluble dietary fiber can have a better ability to lower serum cholesterol and improve fat absorption in the body, thereby having a better application effect in lipid-lowering.
[0009] In this context, deep seawater refers to seawater below 200 meters above sea level, which boasts advantages such as being rich in trace elements, free of pathogens, and low in suspended solids. Deep seawater contains a variety of minerals, including magnesium, calcium, chloride, sodium, potassium, selenium, and vanadium. Magnesium can reduce lipid accumulation in the aorta and inhibit adipocyte synthesis, thereby reducing the risk of obesity. This study demonstrates that deep seawater can improve serum and liver cholesterol levels and alleviate lipid peroxidation.
[0010] In the present invention, carrageenan has good water-holding capacity, and the gel it forms is highly elastic and soft, but its water absorption capacity is relatively weak. In contrast, agar has good water-holding capacity but is less elastic, typically forming a brittle, easily broken gel. The gelling agent prepared by combining these two gelling agents complements each other in texture. Therefore, the present invention utilizes a combination of these two gelling agents to prepare a lipid-lowering gel composition.
[0011] It should be noted that the present invention demonstrates that when carrageenan and agar are used as gelling agents in a lipid-lowering gel composition, the addition of erythritol, sargassum soluble dietary fiber, and deep seawater can improve the in vitro lipid-lowering ability of the lipid-lowering gel composition while ensuring an excellent taste and stable texture, thereby enriching the development of lipid-lowering gel composition products.
[0012] In a second aspect, a method for preparing the lipid-lowering gel composition of the present invention is provided, the preparation method comprising the following steps: S1. Weigh erythritol, carrageenan, and agar into a container, add appropriate amount of water, heat to boil, and hold for 5 minutes to completely dissolve to obtain a first premix solution; S2. Weigh citric acid and soluble dietary fiber from Sargassum, dissolve in water to obtain a second premix; S3. When the temperature of the first premixed solution drops to 55-65°C, add the second premixed solution, stir thoroughly, and mix evenly to obtain a third premixed solution; S4. Add deep seawater to the third premix to replenish water; S5. After filling, sterilize at 85° C. for 30 min and cool to room temperature to obtain the lipid-lowering gel composition.
[0013] In a third aspect, a lipid-lowering pharmaceutical preparation is provided, comprising a safe and effective amount of the lipid-lowering gel composition according to the present invention.
[0014] In addition, the present invention provides use of the lipid-lowering gel composition in the preparation of lipid-lowering drugs.
[0015] Furthermore, the present invention provides a use of the lipid-lowering gel composition of the present invention in preparing a pharmaceutical preparation with lipid-lowering function.
[0016] Then, the application of the lipid-lowering gel composition of the present invention in reducing the content of cholesterol and / or sodium cholate is provided.
[0017] In addition, the present invention provides the use of the lipid-lowering gel composition of the present invention in reducing the content of cholesterol and / or sodium cholate in a simulated digestion process.
[0018] Compared with the prior art, the technical solution provided by the present invention has at least the following beneficial effects or advantages: (1) The lipid-lowering gel composition system provided by the present invention is stable, and its excellent oil holding capacity, cholesterol, and sodium cholate adsorption capacity have been verified by an in vitro digestion model, giving the product a better lipid-lowering ability.
[0019] (2) The present invention, by adding Lactobacillus brevis, high-temperature α-amylase and papain during the preparation process of the sargassum soluble dietary fiber, can make the obtained sargassum soluble dietary fiber have a better ability to lower serum cholesterol and improve fat absorption in the body, thereby having a better application effect in terms of lipid reduction. The present invention, by adding Lactobacillus brevis, high-temperature α-amylase and papain during the preparation process of the sargassum soluble dietary fiber, can make the obtained sargassum soluble dietary fiber have a higher content.
[0020] (3) The lipid-lowering gel composition provided by the present invention is added with Sargassum soluble dietary fiber and deep seawater, and adopts a specific ratio of erythritol, carrageenan and agar, which improves the texture of the lipid-lowering gel composition, enhances its stability, and has a special flavor of Sargassum soluble dietary fiber.
[0021] (4) The lipid-lowering gel composition provided by the present invention does not contain any added sucrose and is safe, healthy and nutritious.
[0022] (5) The preparation method of the lipid-lowering gel composition provided by the present invention is simple and easy to produce in practice. DETAILED DESCRIPTION
[0023] The technical solutions of the present invention are described below with reference to the following examples. However, the present invention is not limited to the following examples. The experimental methods and detection methods described in each example are conventional methods unless otherwise specified; the reagents and materials described are commercially available unless otherwise specified.
[0024] In an embodiment of the present invention, the preparation method of Sargassum soluble dietary fiber is as follows: 1) Sargassum (sampled from Lingding Island, Zhuhai) was dried at 60°C, passed through a 200-mesh sieve, and compounded at a solid-liquid ratio of 8:100 to obtain a Sargassum stock solution; 2) The Sargassum stock solution was inoculated with 2% Lactobacillus brevis (donated by a gift, with the deposit number CGMCC1.3258) and fermented in liquid form at 37°C and 150 rpm for 24 h to obtain a fermentation broth; 3) Heat sterilize the fermentation broth, adjust the pH to 6, add 3.2% high-temperature α-amylase and incubate at 95°C in a water bath for 30 minutes. After cooling, adjust the pH to 6 again, add 5% papain and incubate at 60°C in a water bath for 2 hours, and inactivate the enzyme at 100°C for 10 minutes to obtain the enzymatic supernatant. 4) Add 4 times the volume of 95% ethanol solution to the supernatant after enzymatic hydrolysis and precipitate for 12 hours. Collect the precipitate and freeze-dry it to obtain Sargassum soluble dietary fiber.
[0025] In an embodiment of the present invention, the preparation method of the lipid-lowering gel composition is as follows: Weigh erythritol, carrageenan, and agar into a container, add appropriate amount of water, heat and boil for 5 minutes to completely dissolve them, and obtain a first premix solution; Weigh citric acid and Sargassum soluble dietary fiber, add appropriate amount of water to dissolve, and obtain a second premix solution; When the temperature of the first premixed solution drops to 55-65°C, add the second premixed solution, stir thoroughly, and mix evenly to obtain a third premixed solution; Deep seawater (provided by the Nanhai Institute of Geological Sciences) was added to the third premix to replenish the water content; After filling, pasteurization is performed at 85° C. for 30 minutes, and cooling is performed to room temperature to obtain the lipid-lowering gel composition.
[0026] Example 1 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 2 g of carrageenan, 2 g of agar, 10 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0027] Example 2 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 2 g of carrageenan, 2 g of agar, 10 g of erythritol, 0.08 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0028] Example 3 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 2 g of carrageenan, 2 g of agar, 15 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0029] Example 4 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 2.5 g of carrageenan, 2.5 g of agar, 10 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0030] Example 5 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 1.5 g of carrageenan, 1.5 g of agar, 10 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0031] Example 6 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 1 g of carrageenan, 2 g of agar, 10 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0032] Example 7 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 1 g of Sargassum soluble dietary fiber, 2 g of carrageenan, 1 g of agar, 10 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0033] Example 8 This embodiment provides a lipid-lowering gel composition, which comprises: Weigh 2.5 g of Sargassum soluble dietary fiber, 2 g of carrageenan, 1 g of agar, 10 g of erythritol, 0.04 g of citric acid, and 2 g of deep seawater and dissolve them in 100 mL of purified water.
[0034] Blank example This blank example is the same as Example 7, except that no sargassum soluble dietary fiber is added.
[0035] Experiment 1 Physical and Chemical Properties The lipid-lowering gel compositions obtained in Examples 1 to 8 were tested to examine the physical and chemical properties of the products. The results are shown in Tables 1 and 2.
[0036] The data in Tables 1 and 2 show that as the proportion of erythritol and citric acid added increases, the total acid and total sugar content also increases proportionally. A comparison of Examples 1, 4, and 5 reveals that, when other conditions remain the same, increasing the amount of carrageenan and agar added is positively correlated with physical properties such as water holding capacity, hardness, viscosity, and chewiness, while negatively correlated with adhesion. Furthermore, increasing the amount of Sargassum soluble dietary fiber, erythritol, and citric acid added leads to decreases in the water holding capacity, hardness, viscosity, and chewiness of the lipid-lowering gel composition.
[0037] Table 1 Physicochemical properties of lipid-lowering gel composition
[0038] Table 2 Physicochemical properties of lipid-lowering gel composition
[0039] Experiment 2: Sensory evaluation test Ten trained sensory evaluators were selected to perform a non-differential sensory evaluation on the lipid-lowering gel compositions obtained in Examples 1 to 8, and the average result was taken as the final result. The sensory evaluation table is shown in Table 3, and the scoring results are shown in Tables 4 and 5.
[0040] Table 3 Sensory evaluation table
[0041] Table 4 Scoring results
[0042] Table 5 Scoring results
[0043] The results of Tables 4-5 show that the change of total acid content has little effect on the color and texture of the lipid-lowering gel composition sample. When the total acid content is 0.04%, the sensory score is the highest, which is 83.1 ± 2.51 points. The addition of erythritol has a more obvious effect on the texture. When the erythritol addition is 10%, the sensory score is the highest, which is 83.3 ± 2.71 points. As the gelling agent ratio increases, the texture, elasticity, and hardness scores gradually decrease. When the gelling agent addition ratio is 3%, the hardness and softness are moderate, and the best quality lipid-lowering gel composition Example 7 is obtained, with the highest sensory score of 84 ± 2.35 points. The gel formed by carrageenan and agar has different properties, so the ratio of these two gelling agents has a significant effect on the texture of the lipid-lowering gel composition. The higher the carrageenan ratio, the softer the texture of the lipid-lowering gel composition and the better the elasticity. When the carrageenan: agar is 2: 1, a lipid-lowering gel composition with a sensory score of up to 84 ± 2.35 points is obtained. Sargassum soluble dietary fiber has the fishy smell of brown algae, so as the added amount increases, the scores of its taste and aroma gradually decrease. In addition, Sargassum soluble dietary fiber contains rich water-absorbing groups, which makes the tissue state score of the lipid-lowering gel composition decrease as the Sargassum soluble dietary fiber increases. Therefore, the highest sensory score of Sargassum soluble dietary fiber is when its added amount is 1%, with a sensory score of 84±2.35 points.
[0044] Experiment 3: In vitro lipid-lowering experiment ① Oil holding capacity: Place 2 g of sample in a centrifuge tube, add 10 mL of soybean oil, incubate at 150 rpm, 37°C for 7 h, centrifuge at 4500 r / min for 10 min, remove the supernatant, and weigh the wet weight of the sample after centrifugation.
[0045] ② Cholesterol adsorption capacity: In simulated gastric fluid, 2 g of sample was mixed evenly with 10 g of egg yolk solution (diluted 10 times with distilled water), digested at 150 rpm and 37°C for 2 h, and then sampled. The sample after gastric digestion was adjusted to pH 6.8 (simulated intestinal fluid conditions), digested at 150 rpm and 37°C for 2 h, and then sampled.
[0046] ③ Sodium cholate adsorption capacity: In simulated gastric fluid, 2 g of sample was mixed with 8 mL of 0.05 mmol / L sodium cholate solution, digested at 150 rpm and 37°C for 2 h, and then sampled. The sample after gastric digestion was adjusted to pH 6.8 (simulated intestinal fluid conditions), digested at 150 rpm and 37°C for 2 h, and then sampled.
[0047] The lipid-lowering gel composition prepared using the formulation system of the present invention has a fresh taste, good texture, moderate elasticity, and strong chewiness. The results of the single-factor experiment show that the sensory score obtained in Example 7 is as high as 84±2.35 points. Therefore, Example 7 is used as the optimal example for the in vitro lipid-lowering experiment. The results are shown in Table 6.
[0048] Table 6 Results of in vitro lipid-lowering experiments
[0049] As shown in Table 6, compared to a lipid-lowering gel composition without the addition of Sargassum soluble dietary fiber, the lipid-lowering gel composition of the present invention increased its oil retention capacity by 15.67%. Furthermore, its cholesterol adsorption capacity increased by 19.05% in a simulated gastric fluid environment and by 88.89% in a simulated intestinal fluid environment. In different simulated digestive fluid environments, its sodium cholate adsorption capacity increased by 42.11% and 42.86%, respectively. This demonstrates that the lipid-lowering gel composition of the present invention has an excellent lipid-lowering effect.
[0050] Similarly, in order to further illustrate the beneficial effects of the present invention, the following comparative examples are provided: Comparative Example 1 is provided. Compared with Example 7, the difference of Comparative Example 1 is that: no deep seawater is added; Comparative Example 2 is provided. Compared with Example 7, the difference of Comparative Example 2 is that carrageenan and agar are replaced with carrageenan, agar thorn, locust bean gum, xanthan gum and tamarind polysaccharide gum; Comparative Example 3 is provided. Compared with Example 7, the difference of Comparative Example 3 is that erythritol is replaced by maltitol; Comparative Example 4 is provided. Compared with Example 7, the difference of Comparative Example 4 is that the soluble dietary fiber of Sargassum is replaced with resistant dextrin, inulin or polydextrose; Comparative Example 5 is provided. Compared with Example 7, the difference of Comparative Example 5 is that the high-temperature α-amylase and papain used in the preparation process of Sargassum soluble dietary fiber are replaced with other enzymes with similar properties; and the Lactobacillus brevis used in the preparation process of Sargassum soluble dietary fiber is replaced with other microorganisms with similar properties.
[0051] Following the in vitro lipid-lowering experimental method of Experiment 3, the lipid-lowering gel compositions prepared in Comparative Examples 1, 2, 3, 4, and 5 were tested for their adsorption capacity for cholesterol and sodium cholate in different simulated digestive fluid environments. The results were similar to those in the blank example above.
[0052] Effect verification experiments have shown that the formulation system of the lipid-lowering gel composition provided by the present invention is a whole. Specifically, the various raw materials in the lipid-lowering gel composition functionally support each other and have an interactive relationship. It is precisely because of the functional support and interactive relationship between the various raw materials that the lipid-lowering gel composition provided by the present invention can significantly reduce the levels of cholesterol and sodium cholate in a simulated digestion process and has an excellent lipid-lowering effect.
[0053] The embodiments described above are some, but not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but rather represents selected embodiments of the present invention. All other embodiments obtained without creative effort and through deduction and substitution by a person of ordinary skill in the art based on the concepts of the present invention are within the scope of protection of the present invention.
Claims
1. A lipid-lowering gel composition, characterized in that: According to mass percentage, the lipid-lowering gel composition comprises 1-3% of sargassum soluble dietary fiber, 0.2-4% of carrageenan, 0.2-4% of agar, 5-20% of erythritol, 0.02-0.1% of citric acid and 2% of deep sea water.
2. The lipid-lowering gel composition according to claim 1, characterized in that The preparation method of the Sargassum soluble dietary fiber comprises the following steps: 1) Drying and sieving the Sargassum, and compounding the mixture at a material-liquid ratio of 8:100 to obtain a Sargassum stock solution; 2) inoculating 2% Lactobacillus brevis into the Sargassum stock solution for liquid fermentation to obtain a fermentation liquid; 3) Sterilize the fermentation broth by heating, adjust the pH to 6, add a high-temperature α-amylase water bath, cool it down, adjust the pH to 6 again, add papain water bath, and obtain the enzymatic supernatant; 4) Add 95% ethanol solution to the supernatant after enzymatic hydrolysis for alcohol precipitation, collect the precipitate, and freeze-dry to obtain Sargassum soluble dietary fiber.
3. The method for preparing the lipid-lowering gel composition according to claim 1 or 2, characterized in that: The preparation method comprises the following steps: S1. Weigh erythritol, carrageenan, and agar in a container, add an appropriate amount of water, heat and boil, and dissolve completely to obtain a first premix; S2. Weigh citric acid and soluble dietary fiber from Sargassum, dissolve in water to obtain a second premix; S3. When the temperature of the first premixed solution drops to 55-65°C, add the second premixed solution, stir thoroughly, and mix evenly to obtain a third premixed solution; S4. Add deep seawater to the third premix to replenish water; S5. After filling, sterilization is performed and cooling is performed to obtain the lipid-lowering gel composition.
4. A lipid-lowering pharmaceutical preparation, characterized in that: The lipid-lowering pharmaceutical preparation comprises a safe and effective amount of the lipid-lowering gel composition according to claim 1 or 2.
5. Use of the lipid-lowering gel composition according to claim 1 or 2 in the preparation of lipid-lowering drugs.
6. Use of the lipid-lowering gel composition according to claim 1 or 2 in the preparation of a pharmaceutical preparation with lipid-lowering function.
7. Use of the lipid-lowering gel composition according to claim 1 or 2 in reducing cholesterol and / or sodium cholate content.
8. Use of the lipid-lowering gel composition according to claim 1 or 2 in reducing cholesterol and / or sodium cholate content in a simulated digestion process.