Composition with hypoglycemic effect and preparation method thereof

Abstract

The invention discloses a composition with a hypoglycemic effect. The composition is prepared from the following raw materials in parts by mass: 1-3 parts of coptis chinensis flowers and 1-3 parts of ginseng. According to the present invention, the specifically treated coptis chinensis flower is matched with the ginseng according to the specific ratio to prepare the solution agent, and the solution agent has characteristics of sweet taste, fragrance of the coptis chinensis flower and the ginseng, and slight bitter aftertaste, and can be used as the daily beverage; through in-vitro inhibitory activity determination of alpha-glucosidase and alpha-amylase, the effect of the compound is superior to that of any single use of coptis chinensis flower and ginseng under the same dosage in the aspect of glycometabolism regulation, and '1 + 1gt' is realized; and 2) the glycometabolism regulation advantage shows the unique value of integral regulation of the compound traditional Chinese medicine, and the compound traditional Chinese medicine has the practical application value.

Description

Technical Field

[0001] The present invention specifically relates to a composition with blood sugar lowering effect and a preparation method thereof. Background Art

[0002] Type 2 diabetes is a chronic metabolic disease mediated by multiple factors. In Traditional Chinese Medicine (TCM), it is classified as "xiaoke disease." Its pathogenesis centers on insulin resistance and impaired insulin secretion. Factors such as oxidative stress, chronic inflammation, mitochondrial dysfunction, and intestinal microbial imbalance also contribute to the development and progression of the disease. Traditional Chinese Medicine (TCM) offers unique advantages in the prevention and treatment of xiaoke disease.

[0003] Coptis chinensis flowers are the inflorescences of the traditional Chinese medicinal plant Coptis chinensis (Coptis chinensis Franch.), a member of the Ranunculaceae family. They bloom in spring, and plucking them increases rhizome production. However, in Coptis chinensis production bases, all flowers are removed and discarded, except for seeds, becoming a byproduct of the Coptis chinensis production process. In some Coptis chinensis-producing areas, local people have a long tradition of consuming Coptis chinensis flowers. For example, they are consumed directly as tea to clear heat and reduce internal heat, or as food in dishes like Coptis chinensis scrambled eggs and cold Coptis chinensis flower salads. Pharmacological and pharmacodynamic studies have shown that Coptis chinensis flowers have antioxidant effects, improve blood lipids in hyperlipidemic rats, lower blood sugar in alloxan-induced diabetic rats, and improve dyslipidemia in diabetic rats. Developing Coptis chinensis flowers as a health food and a new resource food effectively utilizes a byproduct of Coptis chinensis production, turning waste into valuable resources. This has practical implications for increasing the income of farmers in the producing areas and for the comprehensive development and utilization of resources.

[0004] Ginseng is the dried root and rhizome of Panax ginseng CA Mey. Known as the "King of Herbs" in traditional Chinese medicine, it boasts a long history and extensive medicinal value. The Compendium of Materia Medica states that ginseng "produces body fluids and moistens the throat," making it effective for treating conditions that damage body fluids due to heat stroke (such as diabetes, which causes thirst and excessive drinking). Modern research confirms that its anti-glycemic mechanism is related to regulating the AQP1 water channel protein and promoting salivary gland secretion. However, there are currently no reports of combining ginseng with Coptis chinensis to develop a tea beverage with the potential to regulate bodily functions and achieve blood sugar-lowering effects. Summary of the Invention

[0005] To solve the above problems, the present invention provides a composition with hypoglycemic effect, which is prepared from the following raw materials in parts by weight: 1-3 parts of Coptis chinensis flowers and 1-3 parts of ginseng.

[0006] Furthermore, it is prepared from the following raw materials in parts by weight: 2 parts of Coptis chinensis flowers and 3 parts of ginseng.

[0007] Furthermore, the Coptis chinensis flowers are dried Coptis chinensis flowers obtained by removing impurities from fresh Coptis chinensis flowers, fixing the green parts, and drying the fresh Coptis chinensis flowers.

[0008] Furthermore, the fixing temperature is 120° C. and the time is 5 min; the drying temperature is 80° C. and the time is 70 min.

[0009] Furthermore, the ginseng is raw sun-dried ginseng slices.

[0010] Furthermore, it is a preparation prepared from the fine powder of the raw material, or the water extract of the raw material, or the alcohol extract of the raw material as the active ingredient, and the addition of excipients acceptable to medicine or food; The preparation is an oral preparation; The oral preparations include solutions, tablets, granules, pastes, pills, capsules or powders; The solution includes a tea.

[0011] The present invention also provides a method for preparing the aforementioned composition, which comprises the following steps: (1) Weigh the raw materials according to the ratio; (2) Mix the coptis chinensis flowers and ginseng, add water and brew, and take the liquid after brewing.

[0012] Furthermore, the volume-to-mass ratio of the water to the Coptidis ginseng mixture is 150 ml:3 g; the brewing time is 5 min, the temperature is 80° C., and the number of times is 2 times.

[0013] The present invention also provides a use of the aforementioned composition in preparing a food that helps maintain a healthy blood sugar level, characterized in that the food is a health food.

[0014] Finally, the present invention provides a use of the aforementioned composition in preparing medicines for treating diabetes.

[0015] The "Coptis chinensis flower" mentioned in the present invention is the inflorescence of Coptis chinensis Franch.

[0016] The present invention provides a hypoglycemic composition, prepared by combining specially treated coptis chinensis flowers with ginseng in a specific ratio to create a solution. The solution is sweet, combining the aromas of both, with a slightly bitter aftertaste, and can be consumed as a daily beverage. In vitro α-glucosidase and α-amylase inhibitory activity assays demonstrate superior glucose metabolism regulation compared to either coptis chinensis flower or ginseng alone at equivalent doses. This achieves a "1+1 > 2" glucose metabolism regulation advantage, highlighting the unique value of the traditional Chinese medicine compound's "holistic regulation" and possessing practical application value.

[0017] Obviously, based on the above contents of the present invention, according to common technical knowledge and customary means in this field, without departing from the above basic technical ideas of the present invention, other various forms of modifications, replacements or changes can be made.

[0018] The following further describes the above content of the present invention in detail through specific embodiments in the form of examples. However, this should not be construed as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention fall within the scope of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Moisture content curve of Coptis chinensis tea during drying process; Figure 2 The inhibition rates of α-glucosidase and α-amylase in different ratios of Coptis chinensis tea; Figure 3 α-glucosidase inhibition rate and α-amylase inhibition rate at different tea-water ratios; Figure 4 α-glucosidase inhibition rate and α-amylase inhibition rate at different brewing temperatures; Figure 5 α-glucosidase inhibition rate and α-amylase inhibition rate at different brewing times; Figure 6 α-glucosidase inhibition rate and α-amylase inhibition rate at different brewing times; Figure 7 α-glucosidase inhibition rate and α-amylase inhibition rate of Coptis chinensis tea. DETAILED DESCRIPTION

[0020] The raw materials and equipment used in the specific embodiments of the present invention are all known products, which are obtained by purchasing commercial products.

[0021] Example 1 Preparation of the composition of the present invention Recipe: Coptis chinensis flower 2g, raw sun-dried ginseng slices 3g Preparation method: 1) Remove impurities from fresh Coptis chinensis flowers, incubate at 120°C for 5 minutes, cool, and then dry at 80°C for 70 minutes to obtain dried Coptis chinensis flowers; 2) Mix the dried Coptis chinensis flowers obtained in step 1) with the sun-dried ginseng slices, add 80°C water at a ratio of 3g:150ml, and brew for 5 minutes. Brew no more than twice in total, and collect the brewing liquid to obtain the product.

[0022] Example 2 Preparation of the composition of the present invention Recipe: Coptis chinensis flower 1g, raw sun-dried ginseng slices 1g Preparation method: same as Example 1.

[0023] Example 3 Preparation of the composition of the present invention Recipe: Coptis chinensis flower 3g, raw sun-dried ginseng slices 2g Preparation method: same as Example 1.

[0024] The beneficial effects of the present invention are described below through test examples.

[0025] Test Example 1 Study on the Processing and Efficacy of Coptis chinensis Tea As a traditional Chinese medicine, Coptis chinensis is often used clinically, either alone or in combination with other drugs, to treat diabetes. Therefore, previous attempts have been made to combine Coptis chinensis with ginseng to create a tea drink, with the goal of improving diabetes symptoms through daily consumption. However, due to its extremely bitter taste, the taste improvement after combining Coptis chinensis with ginseng was limited, resulting in low consumer acceptance. Furthermore, in vitro α-glucosidase and α-amylase inhibitory activity tests showed that the combined efficacy of the two was significantly inferior to that of the Coptis chinensis flower and ginseng combination. Therefore, further research was conducted to explore the process of preparing a Coptis chinensis flower and ginseng tea drink.

[0026] 1 Preparation process of Coptis chinensis 1.1 Primary processing of Coptis chinensis flowers Harvest by hand in sunny and warm weather, and manually screen to remove damaged, yellowed and other defective products as well as impurities such as stems and leaves; then spread the raw materials thinly in a cool and ventilated place to dry; after withering at 120℃ for 5 minutes, cool and set aside.

[0027] 1.2 Drying process investigation 1.2.1 Instruments and reagents Table 1 Instruments and reagents 1.2.2 Experimental methods 1.2.2.1 Investigation of drying temperature Take 6 portions of the sample after fixing (20.0 g), and dry them at 60°C, 80°C, 100°C, 120°C, and 180°C for 60 min respectively. Take 1.5 g of the sample dried at each temperature and make 3 parallel portions. All of them are placed in a white porcelain cup, brewed with boiling water (100±5 mL), and covered with filter paper. After 5 min, perform sensory evaluation to determine the drying temperature.

[0028] 1.2.2.2 Investigation of drying time Take 10 portions of the cooled and fixed samples and dry them at the determined drying temperature for 10, 20, 30, 40, 50, 60, 70, 80, 90, and 120 min, respectively. Each portion is 5.0 g. n =3, cool, measure moisture content, and select the optimal drying time.

[0029] 1.2.3 Results and Analysis 1.2.3.1 Drying temperature The results (Table 2) show that when dried at 80-100°C for 30 minutes, the sensory qualities (tea color, flavor, and luster) of the samples were all good. Drying at 80°C effectively maintained the natural color of Coptis chinensis tea while achieving the best drying effect, so 80°C was selected as the optimal drying temperature.

[0030] Table 2 Effect of drying temperature on the quality of Coptis chinensis tea 1.2.3.2 Drying time Under drying conditions at 80 °C, the moisture content in the sample decreased with time ( Figure 1 The fragrance also intensified. When the drying time reached 70°C, the sample's moisture content reached 9.55%, and the sample took on a dark green color. When the drying time was extended to 90 minutes, the sample's color turned brown, and the petals broke and fell off easily. To ensure the quality of Coptis chinensis flower tea, a drying time of 70 minutes was established.

[0031] Table 3 Drying time investigation Based on these results, the optimal drying process for Coptis chinensis flowers was determined as follows: remove impurities from fresh flowers, incubate at 120°C for 5 minutes, cool, and then dry at 80°C for 70 minutes to obtain dried Coptis chinensis flowers. This drying process resulted in excellent color, aroma, and flavor, and can be used in subsequent research on the production of Coptis chinensis flower ginseng tea.

[0032] 2 Preparation of Coptis chinensis tea 2.1 Instruments and reagents Table 4 Instruments and reagents 2.2 Methods 2.2.1 Determination of the ratio of Coptis chinensis and ginseng In this study, dried Coptis chinensis flowers and sun-dried ginseng slices were blended in three mass ratios: 2:3, 1:1, and 3:2, respectively. Each sample was 3 g. Tea samples were prepared by adding 150 mL of boiling water and infusing for 3 minutes. Based on GB / T 23776-2018, "Tea Sensory Evaluation Method," 50 participants conducted a blind test, evaluating the blended teas based on color, aroma, and flavor. The optimal blend was selected through comprehensive scoring. Specific evaluation criteria weights and scoring details are shown in Table 5.

[0033] Table 5 Evaluation index weights and scoring details 2.2.2 Determination of α-glucosidase inhibition rate 0.1 mol·L⁻¹ sodium phosphate buffer (PBS) at pH 6.8 was used as the solvent to prepare 5.0 U·mL⁻¹ α-glucosidase and 7 mmol·L⁻¹ PNPG substrate solution. The experimental system was constructed as shown in Table 5: PBS buffer, α-glucosidase and the sample to be tested were added to the EP tube in sequence, mixed and pre-reacted at 37°C for 5 minutes, PNPG solution was added and incubated for 50 minutes, and finally the reaction was terminated with 0.1 mol·L⁻¹ Na2CO3. The absorbance was measured at a wavelength of 405 nm using a microplate reader to calculate the α-glucosidase inhibition rate. Three replicate wells were set for each group. The calculation formula for the α-glucosidase inhibition rate (hereinafter referred to as the A enzyme inhibition rate) is: Where: Ab is the absorbance of the negative blank; Ac is the absorbance of the negative control; Asb is the absorbance of the sample blank; Asc is the absorbance of the sample.

[0034] Table 5 α-glucosidase in vitro inhibition reaction system 2.2.3 Determination of α-amylase inhibition rate PBS buffer, 0.5 mg·mL⁻¹ α-amylase solution, and the sample to be tested were added to each group of EP tubes in sequence. After mixing, the mixture was pre-incubated in a 37°C water bath for 10 minutes. 0.5 mg·mL⁻¹ starch solution was added and incubated for another 30 minutes before adding iodine solution to terminate the color reaction. The absorbance was measured at a wavelength of 565 nm using a microplate reader. The system was constructed with reference to the reagent volumes shown in Table 6. Three replicates were set for each group of experiments. The α-amylase inhibition rate (hereinafter referred to as the B enzyme inhibition rate) was calculated as follows: Where: A is the absorbance of the negative blank; B is the absorbance of the negative control; C is the absorbance of the sample blank; D is the absorbance of the sample.

[0035] Table 6 Reaction system of α-amylase inhibition experiment in vitro 2.2.4 In vitro α-glucosidase and α-amylase inhibitory activity assay of Coptis chinensis tea Take 3 portions of each of the above-determined ratios of Coptis chinensis tea powder, Coptis chinensis powder, and ginseng powder, and perform in vitro inhibitory activity assays under 2.2.1 and 2.2.3 to compare the in vitro inhibitory activities of α-glucosidase and α-amylase of Coptis chinensis tea, Coptis chinensis alone, and ginseng alone.

[0036] 2.3 Investigation of the Processing Technology of Coptis chinensis Tea This study used the total inhibition rate of α-glucosidase (regulating carbohydrate hydrolysis in the small intestine) and α-amylase (controlling the decomposition of starch polysaccharides) as the core evaluation indicators to systematically optimize the tea preparation process parameters.

[0037] 2.3.1 Tea-to-water ratio Take 3 g of dried and crushed Coptis chinensis flower and ginseng powder according to their optimal ratio. n =3, add boiling water and soak for 3 min at different tea-to-water ratios of 3:100, 3:150, 3:200, 3:250, and 3:300 to determine the optimal tea-to-water ratio for Coptis chinensis tea.

[0038] 2.3.2 Optimal soaking temperature Take Coptis chinensis flower and ginseng powder, according to their optimal ratio, 3 g per packet, tea to water ratio 3:150, n =3, and the optimal soaking temperature of Coptis chinensis tea was determined after soaking for 3 min at water temperatures of 50℃, 75℃, 80℃, 90℃ and 100℃ respectively.

[0039] 2.3.3 Optimal soaking time Take Coptis chinensis flower and ginseng powder, according to the best ratio, each package is 3g, n =3, tea-to-water ratio 3:150, brewed at 80℃ for 2 min, 3 min, 5 min, 10 min and 15 min respectively, to determine the optimal brewing time of Coptis chinensis ginseng tea.

[0040] 2.3.4 Optimal brewing times Take Coptis chinensis flower and ginseng powder, according to the best ratio, each package is 3g, n =3, tea-to-water ratio 3:150, at 80℃, brew 1 time, 2 times, 3 times, 4 times and 5 times, each time for 5 minutes, to determine the optimal brewing times of Coptis chinensis ginseng tea.

[0041] 2.4 Results and Analysis 2.4.1 Determination of the ratio of Coptis chinensis and ginseng According to GB / T 23776-2018 "Tea Sensory Evaluation Method", 50 subjects were organized to conduct a blind test to evaluate the sensory performance of the compound tea soup from three dimensions: soup color, aroma, and taste, as shown in Table 7. Figure 2 ) After comprehensive evaluation, it was finally decided that Coptis chinensis: Ginseng (2:3) was the best ratio.

[0042] Table 7 Sensory evaluation results and overall evaluation of Coptis chinensis tea ( n =50) Table 8 Inhibition rates of various enzymes in vitro inhibition experiments of different ratios of Coptis chinensis tea 2.4.2 Investigation of the Processing Technology of Coptis chinensis Flower Ginseng Tea According to the experimental data analysis in Table 9 and Figure 3 The total inhibition rate of α-glucosidase and α-amylase showed a unimodal functional relationship with the tea-water ratio, reaching a peak when the solvent ratio was 3:150 (g / mL). Based on this, the optimal solvent ratio was determined to be 3:150. Table 10 and Figure 4 The results show that the enzyme inhibition effect shows a significant nonlinear response with temperature change. The maximum inhibition rate is obtained under the treatment condition of 80℃, so this temperature is selected as the optimal brewing temperature. Figure 5 The results show that the enzyme inhibition rate increases rapidly at the beginning and then stabilizes with the extension of treatment time. Although it reaches a maximum value of 71.68% at 10 minutes, it is not significantly different from 71.54% at 5 minutes. Based on the balance between the suitable drinking temperature of tea soup and the brewing time in actual application scenarios, 5 minutes is finally determined to be the optimal brewing time. Figure 6 It can be seen that the total inhibition rate of tea soup on α-glucosidase and α-amylase decreased significantly with the increase in the number of brewing times. When the number of brewing times increased to 3 times or more, the inhibition rate of α-glucosidase and α-amylase was weak, so the maximum number of brewing times should not exceed 2 times.

[0043] Table 9 Inhibition rates of enzymes in in vitro inhibition experiments at different tea-water ratios Table 10 Inhibition rate of each enzyme in in vitro inhibition experiment at different brewing temperatures Table 11 Inhibition rate of each enzyme in in vitro inhibition experiment at different brewing times Table 12 Inhibition rate of each enzyme in in vitro inhibition experiment at different brewing times 2.4.3 In vitro α-glucosidase and α-amylase inhibitory activity assay of Coptis chinensis tea Take 3 parts of the above-mentioned 2:3 ratio of Coptis chinensis tea powder, Coptis chinensis powder, and ginseng powder, and use the above process to investigate the optimal parameters, and perform in vitro inhibitory activity determination according to items 2.2.1 and 2.2.3.

[0044] As shown in Table 13 and Figure 7As shown in the results, compared with either Coptis chinensis or ginseng alone, Coptis chinensis tea exhibited significantly superior comprehensive efficacy in inhibiting α-glucosidase and α-amylase, with a total inhibition rate of up to 63.06%. This revealed the synergistic effect of Coptis chinensis and ginseng in Coptis chinensis tea.

[0045] Table 13 Inhibition rate of each enzyme in the in vitro inhibition experiment of Coptis chinensis tea 3 Conclusion Based on existing research on the chemical composition, pharmacology, and pharmacodynamics of Coptis chinensis flowers, this study aimed to develop a hypoglycemic tea beverage using Coptis chinensis flowers and ginseng. Through single-factor experiments, using sensory evaluation and the total inhibition rate of the combined tea against α-glucosidase and α-amylase as evaluation indicators, the optimal brewing process was determined to be a Coptis chinensis flower to ginseng ratio (mass:weight ratio) of 2:3, a 5-minute infusion time, a tea-to-water ratio (mass:volume ratio) of 3:150, a temperature of 80°C, and a maximum of two infusions.

[0046] Coptis chinensis's bitter and cold properties clear heat, targeting the pathogenesis of damp-heat in the middle burner. Ginseng, on the other hand, is sweet and warm, replenishing Qi and ameliorating the underlying condition of Qi and Yin deficiency. These properties provide a dual-modulation of both cold and heat, both deficiency and excess. Ginseng neutralizes the stomach-damaging effects of Coptis chinensis's bitter and cold properties, achieving the dual effects of "clearing heat without damaging the body's health and replenishing deficiency without exacerbating heat." Coptis chinensis tea, through its scientifically validated enzyme inhibition synergy and the rationale of TCM syndrome differentiation, achieves the metabolic regulation advantage of "1+1>2," highlighting the unique value of compound Chinese medicine for holistic regulation.

Claims

1. A composition having a blood sugar lowering effect, characterized in that: It is prepared from the following raw materials in parts by weight: 1-3 parts of Coptis chinensis flowers and 1-3 parts of ginseng.

2. The composition according to claim 1, wherein: It is prepared from the following raw materials in parts by weight: 2 parts of Coptis chinensis flowers and 3 parts of ginseng.

3. The composition according to claim 1 or 2, characterized in that: The coptis chinensis flowers are fresh coptis chinensis flowers that have been de-ironized, withered, and dried.

4. The composition according to claim 3, characterized in that: The fixing temperature is 120° C. and the time is 5 min; the drying temperature is 80° C. and the time is 70 min.

5. The composition according to claim 3, wherein: The ginseng is raw sun-dried ginseng slices.

6. The composition according to any one of claims 1 to 5, characterized in that: It is a preparation made from the fine powder of the raw material, or the water extract of the raw material, or the alcohol extract of the raw material as the active ingredient, and the addition of excipients acceptable to medicine or food; The preparation is an oral preparation; The oral preparations include solutions, tablets, granules, pastes, pills, capsules or powders; The solution includes a tea.

7. A method for preparing the composition according to any one of claims 1 to 4, characterized in that: It includes the following steps: (1) Weigh the raw materials according to the ratio; (2) Mix the coptis chinensis flowers and ginseng, add water and brew, and take the liquid after brewing.

8. The preparation method according to claim 7, characterized in that: The volume mass ratio of the water to the mixture of Coptis chinensis and ginseng is 150 ml:3 g; the brewing time is 5 minutes, the temperature is 80° C., and the number of times is 2 times.

9. Use of the composition according to any one of claims 1 to 6 in preparing a food that helps maintain healthy blood sugar levels, characterized in that: The food is a health food.

10. Use of the composition according to any one of claims 1 to 6 in the preparation of a medicament for treating diabetes.

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