Medicinal and edible composition with uric acid reducing effect as well as preparation method and application of medicinal and edible composition

Abstract

The invention discloses a medicinal and edible composition with an effect of reducing uric acid and a preparation method and application of the medicinal and edible composition. The medicinal and edible composition comprises the following components in parts by weight: 30-40 parts of lycium ruthenicum anthocyanin extract freeze-dried powder, 21-30 parts of galangal extract, 21-40 parts of gardenia extract and 9-15 parts of American ginseng extract. Comprising the following raw materials in parts by weight: 40 parts of lycium ruthenicum anthocyanin extract freeze-dried powder, 30 parts of galangal extract, 21 parts of gardenia extract and 9 parts of American ginseng extract, and the raw material extracts are uniformly mixed to obtain a raw material mixture. According to the invention, lycium ruthenicum, galangal, cape jasmine and American ginseng are scientifically compounded, so that the medicinal and edible composition with the effect of reducing uric acid is provided, the medicinal and edible composition has the characteristics of simple formula, obvious curative effect and no toxic or side effect, and the American ginseng has a harmonizing effect, is mild in formula and is used as an assistant. The whole formula is in synergistic compatibility, tonifies the liver and kidney, nourishes yin, smoothens joints, and jointly achieves the effects of reducing uric acid and relieving gout symptoms.

Description

Technical Field

[0001] The present invention relates to the technical field of nutritional and health products, in particular to a medicine-food composition with uric acid-lowering effects, and a preparation method and application thereof. Background Art

[0002] Gout is a group of metabolic diseases caused by purine metabolism disorders, resulting in excessive uric acid production, decreased uric acid excretion, and persistently elevated blood uric acid concentrations, leading to urate crystal deposition in soft tissues. Hyperuricemia is the most important biochemical basis of gout and a metabolic syndrome caused by purine metabolism disorders. It is the fourth most common underlying metabolic disease after hypertension, hyperlipidemia, and hyperglycemia. Studies have shown that HUA, as an independent risk factor, is closely associated with the development and progression of diseases such as gout, cardiovascular disease, diabetes, hypertension, and renal damage. Currently, the treatment of HUA relies primarily on dietary adjustments and medications, with Western medicine treatments primarily including xanthine oxidase inhibitors, urate transporter inhibitors, and uricase. However, Western medicine treatments are associated with numerous adverse reactions and significant side effects, such as renal dysfunction, liver damage, gastrointestinal irritation, rash, and allergies. Therefore, dietary adjustments or the identification of safe and effective natural uric acid-lowering substances are of great clinical significance for the prevention and treatment of HUA and its related diseases.

[0003] Xanthine is a product of the purine degradation pathway and is converted to uric acid by xanthine oxidase. Xanthine oxidase is a low-specificity enzyme that can catalyze the conversion of hypoxanthine to xanthine, which in turn produces uric acid, and can also directly catalyze the conversion of xanthine to uric acid. Therefore, inhibiting the action of xanthine oxidase can achieve the goal of lowering uric acid. Xanthine oxidase inhibitors can inhibit the oxidation of xanthine to uric acid and hypoxanthine to xanthine, preventing the conversion of xanthine to uric acid, thereby reducing uric acid production and preventing the formation of tophi. Currently, there are two main XOIs in clinical use: allopurinol and febuxostat. These reduce uric acid production by inhibiting xanthine oxidase activity and have significant therapeutic effects on gout, but they also have serious side effects. Therefore, the development of a composition with uric acid-lowering effects is urgent.

[0004] There are many prescriptions for gout, but traditional Chinese medicine prescriptions and some medicine-food prescriptions, such as "A medicine-food composition and its preparation method and application" patent application number: 202210589300.2, involving raw materials: soybean lecithin, inulin, hawthorn powder, oligofructose, green tea powder, tea polyphenols, red yeast rice powder, alfalfa powder, lotus leaf powder, kudzu root powder, mulberry leaf powder and vitamin C, which also specifically include sea buckthorn powder, light bamboo leaf powder and green willow leaf powder; ... "Formula and production process of edible and medicinal nutrient solution for treating gout with uric acid" Patent application number: 202111040730.0, involving raw materials: 10-12 parts of Dendrobium officinale, 12-16 parts of Smilax glabra, 3-9 parts of peach kernel, 3-9 parts of safflower, 3-9 parts of Zedoaria, 10-12 parts of Alisma orientalis, 10-12 parts of Coix seed, 12-16 parts of Plantain, 3-9 parts of Artemisia annua, 3-9 parts of Atractylodes, 3-9 parts of Panax notoginseng, 12-16 parts of corn silk, and 3-9 parts of red dates. Traditional Chinese medicine formulas and some edible and medicinal formulas are usually more complicated, involving more raw materials, and are more troublesome whether they are prepared into various dosage forms or directly brewed and taken. Moreover, not all raw materials are edible and medicinal substances. The Moringa leaves in the patent application number: 202010503826.5 of "Edible and medicinal composition for preventing and treating gout, preparation method and application thereof" are not edible and medicinal raw materials.

[0005] There are also many patents for developing uric acid-lowering products based on fermentations and enzymes, such as "A medicinal and edible combined fermentation product and its preparation method" patent application number: 201911064681.7, "A medicinal and edible enzyme with uric acid-lowering effect and its preparation method" patent application number: 202211474903.4. However, fermentation technology is required to reprocess the raw materials, culture the strains, inoculate and ferment, etc. The process is relatively cumbersome, time-consuming and labor-intensive. In addition, there are three patents for developing uric acid-lowering food and medicine products in the form of health products, compressed tablets and drinks. The patent application number of "A gout health product based on food and medicine" is: 201510209338.2. Health products are not as healthy as pure food or food and medicine, and the addition of marine fish oligopeptide powder may cause allergies in some people; the patent application number of "A uric acid-lowering food and medicine compressed tablet and its preparation method" is: 201810793087.0, and the patent application number of "A uric acid-lowering food and medicine drink" is: 201910645293.1. It only exists in the form of compressed tablets or drinks, and is a solidified formula. Summary of the Invention

[0006] The technical problem to be solved by the present invention is: through the use of a medicine-food composition with a uric acid-lowering effect, the production of uric acid can be effectively reduced, thereby improving gout from the source.

[0007] To solve the above technical problems, the present invention provides the following technical solution: a medicinal and edible composition with uric acid-lowering effect, a preparation method and application thereof, comprising 30-40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 21-30 parts of galangal extract, 21-40 parts of gardenia extract, and 9-15 parts of American ginseng extract by weight.

[0008] As a preferred embodiment of the uric acid-lowering medicinal and edible composition of the present invention, its preparation method and application, the composition comprises the following raw materials in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 30 parts of galangal extract, 21 parts of gardenia extract and 9 parts of American ginseng extract.

[0009] As a preferred embodiment of the uric acid-lowering medicinal and edible composition of the present invention, its preparation method and application, the composition comprises the following raw materials in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 15 parts of galangal extract, 30 parts of gardenia extract and 15 parts of American ginseng extract.

[0010] As a preferred embodiment of the uric acid-lowering medicinal and edible composition of the present invention, its preparation method and application, the composition comprises the following raw materials in parts by weight: 30 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 20 parts of galangal extract, 40 parts of gardenia extract and 10 parts of American ginseng extract.

[0011] As a preferred embodiment of the uric acid-lowering medicinal and edible composition of the present invention, and its preparation method and application, the present invention comprises the following steps: Step (1) extraction process: grind the dried wolfberry fruit, put it into the extraction equipment, add deionized water to soak, stir and extract, and obtain crude black wolfberry juice; Step (2) centrifugation and filtration: the crude black wolfberry juice obtained in step 1 is first centrifuged to remove impurities using a high-speed centrifuge, and then clarified by a ceramic membrane to obtain clarified black wolfberry juice; Step (3) degumming and concentration: the clarified black wolfberry juice obtained in step 2 is passed through a membrane to remove pectin, protein and polysaccharide macromolecules, washed with pure water, the effluent is collected, and then dehydrated and concentrated using an organic membrane to obtain a membrane concentrate; Step (4) separation: separating the membrane concentrate obtained in step 3 to obtain a fine anthocyanin separation liquid of Lycium barbarum; Step (5) low-temperature concentration: the black wolfberry anthocyanin separation liquid obtained in step 4 is vacuum-concentrated at low temperature to obtain a black wolfberry anthocyanin concentrate; Step (6) freeze drying: the anthocyanin concentrate of Lycium ruthenicum obtained in step 5 is directly freeze dried at -50 to -70°C using a freeze dryer to obtain an anthocyanin extract of Lycium ruthenicum; Step (7) grinding the raw materials except black wolfberry to obtain raw material grinding materials; Step (8) Extraction in an extraction tank: 100°C, water boiling extraction three times, each time for 2-3 hours; After filtering in step (9), the extract in the storage tank is obtained and flows into the external circulation tank for concentration and sedimentation; Step (10) screening a portion of the evaporated raw material in the settling tank at 80-100 mesh, and then testing it together with the raw material crushed after spray drying; After the step (11) is tested and qualified, the mixture is mixed to obtain the extracts of each raw material; Step (12) weighing the raw material extracts according to the weight proportions of the uric acid-lowering medicinal and edible formula described in any one of the preferred embodiments; Step (13) uniformly mixing the raw material extracts to obtain a raw material mixture; Step (14) adding water to the raw material mixture to obtain a raw material mixture solution, that is, obtaining the uric acid-lowering medicinal and edible formula.

[0012] As a preferred embodiment of the uric acid-lowering medicinal and edible composition of the present invention, and its preparation method and application, wherein: in the step (14), the water is distilled water, and the amount used is 6 times the volume of the Chinese medicine mixture; the soaking time is 30 minutes; the reflux state is slightly boiling, and the time is 50 minutes.

[0013] As a preferred embodiment of the uric acid-lowering edible medicinal composition and its preparation method and application, the uric acid-lowering edible medicinal composition is a multi-dosage product such as tablets, soft candies, solid beverages, liquid beverages, granules, and capsules. Beneficial effects

[0014] Beneficial effects of the present invention: The present invention uses an appropriate amount of black wolfberry freeze-dried powder in combination with galangal extract, gardenia extract, and American ginseng extract. The prescription formed by these four medicinal and edible raw materials can not only reduce the production of uric acid from the source, but also relieve gout symptoms, combining prevention and treatment. In this prescription: black wolfberry has the effects of anti-oxidation, scavenging free radicals to soften blood vessels, lowering uric acid and relieving gouty joint pain, etc., to treat the root cause, and is the monarch; galangal has the effects of regulating oxidative stress and regulating inflammatory factors, and is used together with gardenia, which is bitter and cold and clears heat, purges fire and relieves restlessness, clears heat and removes dampness, and is the minister; American ginseng plays a harmonizing role, and is a mild formula, and is the adjuvant. The whole prescription is synergistically compatible, nourishes the liver and kidneys, nourishes yin, and lubricates joints, and together exerts the effects of lowering uric acid and relieving gout symptoms.

[0015] The present invention provides a medicine-food combination with uric acid-lowering effect by scientifically compounding black wolfberry, galangal, gardenia and American ginseng. The combination has the characteristics of simple formula, obvious efficacy and no toxic side effects.

[0016] The present invention establishes an in vitro ultraviolet spectrophotometric method to determine the inhibitory effect of a edible and medicinal composition on xanthine oxidase activity, and conducts population experiments to confirm its efficacy. The experimental results show that the edible and medicinal composition has the function of a xanthine oxidase inhibitor, reduces uric acid production, and protects joints.

[0017] The uric acid-lowering medicinal and edible formula of the present invention is simple to prepare and easy to operate, and can be used for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 Invent the formula experimental data chart for this purpose. DETAILED DESCRIPTION

[0019] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below with reference to the accompanying drawings.

[0020] Example 1

[0021] Please refer to Figure 1 This example provides a method for preparing a medicinal and edible composition with uric acid-lowering effects, which includes the following raw materials, in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract from black wolfberry, 30 parts of galangal extract, 21 parts of gardenia extract, and 9 parts of American ginseng extract.

[0022] The method for preparing the edible and medicinal composition having the effect of lowering uric acid comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) mixing the raw materials uniformly to obtain a raw material mixture; (3) Add water to the raw material mixture to obtain a raw material mixture solution, which is the uric acid-lowering medicine and food formula.

[0023] Example 2

[0024] Please refer to Figure 1 This embodiment is based on the previous embodiment, and is different from the previous embodiment in that this embodiment provides a method for preparing a medicinal and edible composition with uric acid-lowering effects, which comprises the following raw materials in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 15 parts of galangal extract, 30 parts of gardenia extract, and 15 parts of American ginseng extract.

[0025] The method for preparing the edible and medicinal composition having the effect of lowering uric acid comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) mixing the raw materials uniformly to obtain a raw material mixture; (3) Add water to the raw material mixture to obtain a raw material mixture solution, which is the uric acid-lowering medicine and food formula.

[0026] Example 3

[0027] Please refer to Figure 1 This embodiment is based on the previous embodiment, and is different from the previous embodiment in that this embodiment provides a method for preparing a medicinal and edible composition with uric acid-lowering effects, which comprises the following raw materials in parts by weight: 30 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 20 parts of galangal extract, 40 parts of gardenia extract, and 10 parts of American ginseng extract.

[0028] The method for preparing the edible and medicinal composition having the effect of lowering uric acid comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) mixing the raw materials uniformly to obtain a raw material mixture; (3) Add water to the raw material mixture to obtain a raw material mixture solution, which is the uric acid-lowering medicine and food formula.

[0029] Comparative Example 1: Please refer to Figure 1 This comparative example provides a method for preparing a medicinal and edible composition with uric acid-lowering effects, which comprises the following raw materials in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 45 parts of gardenia extract, and 15 parts of kudzu root extract.

[0030] The method for preparing the edible and medicinal composition having the effect of lowering uric acid comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) mixing the raw materials uniformly to obtain a raw material mixture; (3) Add water to the raw material mixture to obtain a raw material mixture solution, which is the uric acid-lowering medicine and food formula.

[0031] Comparative Example 2: Please refer to Figure 1 This comparative example provides a method for preparing a medicinal and edible composition with uric acid-lowering effects, which comprises the following raw materials, in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 30 parts of galangal extract, 15 parts of Boju extract, and 15 parts of lotus leaf extract.

[0032] The method for preparing the edible and medicinal composition having the effect of lowering uric acid comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) mixing the raw materials uniformly to obtain a raw material mixture; (3) Add water to the raw material mixture to obtain a raw material mixture solution, which is the uric acid-lowering medicine and food formula.

[0033] Comparative Example 3: Please refer to Figure 1 This comparative example provides a method for preparing a medicinal and edible composition with uric acid-lowering effects, which comprises the following raw materials, in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 30 parts of galangal extract, 21 parts of celery seed extract, and 9 parts of American ginseng extract.

[0034] The method for preparing the edible and medicinal composition having the effect of lowering uric acid comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) mixing the raw materials uniformly to obtain a raw material mixture; (3) Add water to the raw material mixture to obtain a raw material mixture solution, which is the uric acid-lowering medicine and food formula.

[0035] Comparative Example 4: Please refer to Figure 1 This comparative example provides a method for preparing a single raw material of a medicine and food with uric acid-lowering effect, which comprises the following raw materials in parts by weight: 100 parts of freeze-dried powder of anthocyanin extract of black wolfberry.

[0036] The method for preparing the medicinal and edible raw material with uric acid-lowering effect specifically comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) Add water to the raw material to obtain a raw material liquid, thereby obtaining a single raw material formula for lowering uric acid with medicinal and edible properties.

[0037] Comparative Example 5: Please refer to Figure 1 This comparative example provides a method for preparing a single raw material of a medicine and food with uric acid-lowering effect, which comprises the following raw materials in parts by weight: 100 parts of galangal extract powder.

[0038] The method for preparing the medicinal and edible raw material with uric acid-lowering effect specifically comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) Add water to the raw material to obtain a raw material liquid, thereby obtaining a single raw material formula for lowering uric acid with medicinal and edible properties.

[0039] Comparative Example 6: Please refer to Figure 1This comparative example provides a method for preparing a single raw material of a medicinal and edible substance with uric acid-lowering effect, which comprises the following raw materials in parts by weight: 100 parts of gardenia extract powder.

[0040] The method for preparing the medicinal and edible raw material with uric acid-lowering effect specifically comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) Add water to the raw material to obtain a raw material liquid, thereby obtaining a single raw material formula for lowering uric acid with medicinal and edible properties.

[0041] Comparative Example 7: Please refer to Figure 1 This comparative example provides a method for preparing a single raw material of a medicinal and edible food with uric acid-lowering effect, which comprises the following raw materials in parts by weight: 100 parts of American ginseng extract powder.

[0042] The method for preparing the medicinal and edible raw material with uric acid-lowering effect specifically comprises the following steps: (1) Weighing the raw materials according to the weight proportions of the uric acid-lowering medicinal and edible formula; (2) Add water to the raw material to obtain a raw material liquid, thereby obtaining a single raw material formula for lowering uric acid with medicinal and edible properties.

[0043] Comparative Example 8: Please refer to Figure 1 This comparative example provides a method for preparing a positive drug with a uric acid-lowering effect, comprising the following positive drug: 2.1 mg of allopurinol.

[0044] The method for preparing the positive drug having the effect of lowering uric acid specifically comprises the following steps: (1) Weigh the mass of the positive uric acid-lowering drug; (2) Add water to the positive drug to obtain a positive drug solution, which is a positive prescription for lowering uric acid.

[0045] Clinical trial examples: 1. Patient recruitment: The composition prepared in Example 1 was used as a trial sample. A total of 15 patients with hyperuricemia, 3 females and 12 males (blood uric acid test values ​​higher than 450 μmol / L), were recruited for product trial. 2. Diagnostic criteria: All cases meet the diagnosis criteria of blood uric acid test value higher than 450μmoL / L; 3. Trial method: Take 2 doses of the drug with warm water each time, 0.25g each dose, once in the morning and once in the evening every day, for 45 consecutive days. During the period of taking the drug, drink plenty of water, limit the intake of high-purine foods such as animal offal and seafood, and do not drink alcohol or eat spicy and irritating foods. 4. Testing indicators and efficacy evaluation criteria: After the trial, the subjects' uric acid levels were measured before and after use. Among the 15 trial participants, blood uric acid levels decreased after 45 consecutive days of use. Trial participants reported that taking the composition of the present invention alleviated joint pain symptoms caused by hyperuricemia. No allergic reactions or other adverse reactions were observed during the trial. The subjects were asked to evaluate and score according to the following scoring criteria, and the corresponding number of participants was then counted.

[0046] Subjects were scored based on the criteria

[0047] Summary table of blood uric acid test values ​​and subject scores

Claims

1. A medicinal and edible composition having uric acid-lowering effect, and its preparation method and application, characterized in that: The invention comprises 30-40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 21-30 parts of galangal extract, 21-40 parts of gardenia extract and 9-15 parts of American ginseng extract by weight.

2. The edible and medicinal composition having uric acid-lowering effects as claimed in claim 1, and its preparation method and use, are characterized in that: The invention comprises the following raw materials in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 30 parts of galangal extract, 21 parts of gardenia extract and 9 parts of American ginseng extract.

3. The edible and medicinal composition having uric acid-lowering effects as claimed in claim 1, and its preparation method and use, are characterized in that: The invention comprises the following raw materials in parts by weight: 40 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 15 parts of galangal extract, 30 parts of gardenia extract and 15 parts of American ginseng extract.

4. The edible and medicinal composition having uric acid-lowering effects as claimed in claim 1, and its preparation method and use, are characterized in that: The invention comprises the following raw materials in parts by weight: 30 parts of freeze-dried powder of anthocyanin extract of black wolfberry, 20 parts of galangal extract, 40 parts of gardenia extract and 10 parts of American ginseng extract.

5. The edible and medicinal composition having uric acid-lowering effects as claimed in claims 1 to 4, and its preparation method and use, characterized in that: The specific steps include: Step (1) extraction process: grind the dried wolfberry fruit, put it into the extraction equipment, add deionized water to soak, stir and extract, and obtain crude black wolfberry juice; Step (2) centrifugation and filtration: the crude black wolfberry juice obtained in step 1 is first centrifuged to remove impurities using a high-speed centrifuge, and then clarified by a ceramic membrane to obtain clarified black wolfberry juice; Step (3) degumming and concentration: the clarified black wolfberry juice obtained in step 2 is passed through a membrane to remove pectin, protein and polysaccharide macromolecules, washed with pure water, the effluent is collected, and then dehydrated and concentrated using an organic membrane to obtain a membrane concentrate; Step (4) separation: separating the membrane concentrate obtained in step 3 to obtain a fine anthocyanin separation liquid of Lycium barbarum; Step (5) low-temperature concentration: the black wolfberry anthocyanin separation liquid obtained in step 4 is vacuum-concentrated at low temperature to obtain a black wolfberry anthocyanin concentrate; Step (6) freeze drying: the anthocyanin concentrate of Lycium ruthenicum obtained in step 5 is directly freeze dried at -50 to -70°C using a freeze dryer to obtain an anthocyanin extract of Lycium ruthenicum; Step (7) grinding the raw materials except black wolfberry to obtain raw material grinding materials; Step (8) Extraction in an extraction tank: 100°C, water boiling extraction three times, each time for 2-3 hours; After filtering in step (9), the extract in the storage tank is obtained and flows into the external circulation tank for concentration and sedimentation; Step (10) screening a portion of the evaporated raw material in the settling tank at 80-100 mesh, and then testing it together with the raw material crushed after spray drying; After the step (11) is tested and qualified, the mixture is mixed to obtain the extracts of each raw material; Step (12) weighing the raw material extracts according to the weight proportions of the uric acid-lowering medicinal and edible formula described in any one of the preferred embodiments; Step (13) uniformly mixing the raw material extracts to obtain a raw material mixture; Step (14) adding water to the raw material mixture to obtain a raw material mixture solution, that is, obtaining the uric acid-lowering medicinal and edible formula.

6. The edible and medicinal composition having uric acid-lowering effects as claimed in claim 5, and its preparation method and use, are characterized in that: In the step (14), the water is distilled water, and the amount used is 6 times the volume of the Chinese medicine mixture; the soaking time is 30 minutes; the reflux state is slightly boiling, and the time is 50 minutes.

7. The edible and medicinal composition having uric acid-lowering effects as claimed in claim 1, and its preparation method and use, are characterized in that: The medicine-food composition with uric acid-lowering effect is a multi-dosage product including tablets, soft candies, solid beverages, liquid beverages, granules, capsules, and the like.

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