Edible composition and application thereof in improving degenerative arthropathy

Abstract

The invention provides an edible composition, which belongs to the technical field of food compositions and comprises the following components in parts by weight: 80-95 parts of collagen peptide; 0.5-3 parts of a rose hip seed extract; 0.01 to 1 part of non-denatured type II collagen and 1 to 3 parts of chitosan. According to the edible composition special for improving the degenerative joint disease, the rose hip seed extract and the collagen peptide are combined for use for the first time, the improvement effect is improved by utilizing the synergistic effect of active ingredients, and the non-denatured II-type collagen is especially added, so that the effect of improving the degenerative joint disease is achieved. And the onset speed and recovery speed of oral application of degenerative joint disease and cartilage wear are enhanced. The edible composition disclosed by the invention has the functions of improving arthralgia and degenerative arthropathy, is suitable for daily eating and has a good improvement effect.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food compositions, and particularly relates to an edible composition and application thereof in improving degenerative joint disease. BACKGROUND

[0002] Degenerative joint disease, also known as osteoarthritis, degenerative arthritis, senile arthritis, hypertrophic arthritis, is a degenerative disease, which is caused by aging, obesity, strain, trauma, congenital joint abnormalities, joint deformity and many other factors, and is characterized by damage to joint cartilage and reactive hyperplasia of joint margins and subchondral bone. The disease is more common in the elderly, and is prone to occur in weight-bearing joints and joints with more activity (such as cervical vertebrae, lumbar vertebrae, knee joints, hip joints, etc.). Excessive weight bearing or use of these joints can promote the occurrence of degenerative changes. The main symptoms are joint pain, often rest pain, which appears after rest and is relieved after a short period of activity, but is aggravated after excessive activity. Another symptom is joint stiffness, which often occurs after getting up in the morning or after keeping the joint in a certain position for a long time during the day. Examination of the affected joint shows joint swelling, tenderness, friction or "click" sound during activity, and muscle atrophy and joint deformity in severe cases.

[0003] In addition, there are many reasons for joint wear, which can be caused by low biological quality of cartilage tissue (primary joint disease), or caused by factors such as mechanical overload (such as hip dislocation), inflammation or metabolic disorders (secondary joint disease). In all cases of degenerative diseases, complete loss of joint cartilage can occur, exposing the bone surface under the cartilage and rubbing against each other, causing considerable discomfort to the patient.

[0004] The main treatment for degenerative osteoarthritis is to reduce the weight bearing and excessive large amplitude activity of the joint to delay the progression of the disease. Obese patients should reduce their body weight to reduce the load on the joint. When the lower extremity joint is diseased, a crutch or cane can be used to reduce the load on the joint. Physiotherapy and appropriate exercise can maintain the range of motion of the joint, and if necessary, splints and canes can be used to help control acute symptoms. Anti-inflammatory analgesic drugs can relieve or control symptoms, but should be used carefully after assessing the patient's risk factors and not taken long-term. Cartilage protectants such as glucosamine sulfate have the effect of relieving symptoms and improving function, and long-term use can delay the structural progression of the disease, but the related drugs are relatively expensive. For advanced cases, if the patient's general condition can tolerate surgery, total joint replacement must be performed.

[0005] At present, there is no edible composition that can improve degenerative joint disease. SUMMARY

[0006] To solve the above problems, the present application aims to provide a kind of edible composition that can improve degenerative joint disease.

[0007] Firstly, the present application provides an edible composition, comprising the following ingredients by weight: collagen peptide 80-95 parts; rose hip seed extract 0.5-3 parts; non-denatured type II collagen 0.01-1 part, chitosan 1-3 parts.

[0008] Further, the present application provides an edible composition, comprising the following ingredients by weight: collagen peptide 90 parts; rose hip seed extract 2 parts; non-denatured type II collagen 0.05 parts, chitosan 2 parts.

[0009] Preferably, in the composition of the present application, the chitosan is selected to be low molecular weight chitosan with a molecular weight of 1-50,000 Daltons.

[0010] Further, the preparation of the rose hip seed extract according to the present application is as follows: (1) Pulp the rose hip seeds; wash the rose hip seeds and add 1-2 times the weight of pure water to process them into a slurry using a pulper; (2) Microbial fermentation and enzymatic hydrolysis; heat the raw materials to 28-30°C, inoculate the raw materials with microorganisms, and perform microbial fermentation; (3) Enzymatic hydrolysis; add a complex enzyme to the raw materials after step (2) to perform enzymatic hydrolysis, with an enzyme addition amount of 2000-3000 U / g and an enzymatic hydrolysis time of 3-4 h; (4) Filtration; filter the material obtained in the above step to remove impurities below 100 mesh, and centrifugally separate to obtain a filtrate.

[0011] (5) Ethanol precipitation: add anhydrous ethanol to the filtrate obtained in step (4), stir for 15 min, then stand for 1-2 h, and then centrifugally separate to collect the precipitate.

[0012] (6) Vacuum drying: vacuum freeze-dry the precipitate collected in step (5) to obtain rose hip seed extract.

[0013] Preferably, in step (2) above, the microorganisms are selected to be Lactobacillus plantarum and yeast.

[0014] Preferably, in step (3) above, the complex enzyme is cellulase and pectinase, and the ratio of their enzyme activities is 3:1-2.

[0015] Further, the present application also provides an application of the edible composition in improving degenerative joint disease.

[0016] The present application has the following advantages: (1) The edible composition for improving degenerative joint disease provided by the present application uses rose hip seed extract and collagen peptide in combination for the first time, utilizes the synergistic effect of active ingredients, and improves the improvement effect.

[0017] (2) The composition of the present application also provides a rose hip seed extract (i.e., a rose polysaccharide), and experiments have proved that it has a specific good effect of improving degenerative joint disease.

[0018] (3) The present application also provides a preparation method of rose hip seed extract, which is different from other polysaccharide preparations. The polysaccharide extraction provided by the present application does not add organic solvents, and the rose hip seed polysaccharide is preliminarily released through microbial preliminary fermentation, and then the polysaccharide is fully extracted through enzymolysis.

[0019] (4) On the basis of collagen peptide and rose hip seed extract, the present application particularly adds non-denatured type II collagen protein, thereby enhancing the onset speed and recovery speed of oral application in degenerative joint disease and cartilage wear.

[0020] The edible composition of the present application has the functions of improving joint pain and degenerative joint disease, is suitable for daily consumption of such groups of people, and has good improvement effect. DETAILED DESCRIPTION

[0021] The present application will be further described below in combination with specific examples, but the examples do not limit the present application in any form. Unless otherwise specified, the reagents, methods and devices used in the present application are conventional reagents, methods and devices in the technical field.

[0022] Example 1 The present example 1 provides an edible composition comprising the following ingredients by weight: collagen peptide 80 parts; rose hip seed extract 0.5 parts; non-denatured type II collagen protein 0.01 parts; and chitosan 1 part.

[0023] The chitosan selected is low molecular weight chitosan with a molecular weight of 1-50,000 Daltons.

[0024] The preparation of the rose hip seed extract in the present example is as follows: (1) Slurry the rose hip seeds; wash the rose hip seeds, add 1 times the weight of pure water, and process into a slurry solution with a slurry machine; (2) Microbial fermentation and enzymolysis; heat the raw material to 28℃, inoculate microorganisms in the raw material, and perform microbial fermentation; (3) Enzymolysis; add a complex enzyme to the raw material after step (2) fermentation for enzymolysis, and the enzyme addition amount is 2000 U / g, and the enzymolysis time is 3 h; (4) Filtration; filter the material obtained in the above step to remove impurities below 100 meshes, and centrifugally separate to obtain a filtrate.

[0025] (5) Ethanol precipitation: add anhydrous ethanol to the filtrate obtained in step (4), stir for 15 min, then stand for 1 h, and then centrifugal separation to collect the precipitate.

[0026] (6) Vacuum drying: vacuum freeze-dry the precipitate collected in step (5) to obtain rose hip seed extract.

[0027] In the above step (2), the microorganism is selected from Lactobacillus plantarum and yeast.

[0028] In the above step (3), the complex enzyme is cellulase and pectinase, and the ratio of their enzyme activity is 3:1.

[0029] Example 2 This example 2 provides an edible composition comprising the following ingredients in parts by weight: collagen peptide 90 parts; rose hip seed extract 2 parts; non-denatured type II collagen 0.05 parts, and chitosan 2 parts.

[0030] The chitosan is selected from low molecular weight chitosan with a molecular weight of 1-50,000 Daltons.

[0031] The rose hip seed extract is prepared as follows: (1) Rose hip seed beating: wash the rose hip seeds, add 1.5 times the weight of pure water, and process into a slurry with a beater; (2) Microbial fermentation and enzymatic hydrolysis: heat the raw material to 30°C, inoculate the microorganism into the raw material, and perform microbial fermentation; (3) Enzymatic hydrolysis: add complex enzyme to the raw material after step (2) fermentation for enzymatic hydrolysis, enzyme addition amount 3000 U / g, enzyme hydrolysis time 4 h; (4) Filtration: filter the material obtained in the above step to remove impurities below 100 mesh, and centrifugal separation to obtain the filtrate.

[0032] (5) Ethanol precipitation: add anhydrous ethanol to the filtrate obtained in step (4), stir for 15 min, then stand for 2 h, and then centrifugal separation to collect the precipitate.

[0033] (6) Vacuum drying: vacuum freeze-dry the precipitate collected in step (5) to obtain rose hip seed extract.

[0034] In the above step (2), the microorganism is selected from Lactobacillus plantarum and yeast.

[0035] In the above step (3), the complex enzyme is cellulase and pectinase, and the ratio of their enzyme activity is 3:2.

[0036] Comparative Example 1 The comparative example provides an edible composition comprising the following ingredients in parts by weight: collagen peptide 90 parts; non-denatured type II collagen 0.05 parts, chitosan 2 parts.

[0037] Compared with Examples 1 and 2 above, the composition does not contain rose hip seed extract.

[0038] Comparative Example 2 The comparative example provides an edible composition comprising the following ingredients in parts by weight: collagen peptide 80 parts; rose hip seed extract 0.5 parts; chitosan 1 part.

[0039] Compared with Examples 1 and 2 above, the composition does not contain non-denatured type II collagen.

[0040] Test Example 1 Rat Experiment The experimental procedure refers to the technical route disclosed in CN 119424633 A, specifically: Preparation of rat degenerative arthritis model: using the modified Hulth method, F344 rats were anesthetized, the hind limbs were prepared and disinfected, and a longitudinal incision about 3 cm was made on the medial side of the knee joint. The infrapatellar fold connected to the intercondylar fossa was cut, and the anterior cruciate ligament below it could be seen. The anterior cruciate ligament was cut off by tightly pressing the femur with microscissors. The joint cavity was closed layer by layer, and the affected limb was not fixed.

[0041] Therapeutic effect evaluation: the rat knee arthritis model was divided into 6 groups, 6 rats in each group. Among them, the control model group was only treated with normal saline during the whole process; Example 1 used the edible composition of Example 1 to feed the rat model; Example 2 used the edible composition of Example 2 to feed the rat model; Comparative Example 1 and 2 used the edible compositions of Comparative Example 1 and 2, respectively, to feed the rat model.

[0042] A blank group was also set up, which was a healthy rat treated only with normal saline during the whole process, and the feed used was commercial rat feed.

[0043] The symptoms of the rats before and after administration were also scored. According to the "Guidelines for Clinical Trials", the swelling, stiffness and crawling ability of the rats were graded, and 0, 2, 4 and 6 were recorded for no, mild, moderate and severe, respectively. The higher the score, the more severe the disease.

[0044] The scoring results are shown in the following table. After administration of Examples 1 and 2, the swelling, stiffness and crawling ability of the rats were significantly improved. In particular, compared with the blank group and the comparative example group, the symptoms of rat degenerative arthritis were significantly relieved after treatment, and the difference was significant.

[0045]

[0046] It should be noted that the description of the application in the specification only gives the preferred embodiments of the application, but the application can be realized in many different forms, and is not limited to the embodiments described in the specification, and these embodiments are not as additional limitations on the content of the application, and the purpose of providing these embodiments is to make the understanding of the disclosure of the application more thorough and comprehensive.

[0047] For those skilled in the art, improvements or changes can be made according to the above description, and all these improvements and changes shall belong to the protection scope of the appended claims of the application.

Claims

1. An edible composition, characterized in that, Includes the following ingredients in parts by weight: Collagen peptides 80-95 parts; rosehip seed extract 0.5-3 parts; undenatured type II collagen 0.01-1 parts; chitosan 1-3 parts.

2. The edible composition according to claim 1, characterized in that, Collagen peptides 90 parts; rosehip seed extract 2 parts; undenatured type II collagen 0.05 parts; chitosan 2 parts.

3. The edible composition according to claim 1 or 2, characterized in that, The rosehip seed extract is prepared as follows: (1) Pulping rosehip seeds: Wash rosehip seeds, add 1-2 times their weight of purified water, and process them into a pulp using a pulping machine; (2) Microbial fermentation and enzymatic hydrolysis; heat the raw materials to 28-30℃, inoculate the raw materials with microorganisms, and carry out microbial fermentation; (3) Enzymatic hydrolysis; Add a compound enzyme to the raw material after fermentation in step (2) for enzymatic hydrolysis. The amount of enzyme added is 2000-3000 U / g, and the enzymatic hydrolysis time is 3-4 hours. (4) Filtration; Filter the material obtained in the above steps to remove impurities below 100 mesh, and centrifuge to obtain the filtrate; (5) Ethanol precipitation: Add anhydrous ethanol to the filtrate obtained in step (4), stir for 15 min, let stand for 1-2 h, then centrifuge and collect the precipitate; (6) Vacuum drying: In step (5), the precipitate was collected and freeze-dried under vacuum to obtain rosehip seed extract.

4. The edible composition according to claim 2, characterized in that, In step (2), the microorganisms selected are Lactobacillus plantarum and yeast.

5. The edible composition according to claim 2, characterized in that, In step (3), the complex enzymes are cellulase and pectinase, and their enzyme activity ratio is 3:1-2.

6. The use of the edible composition according to any of the preceding claims in improving osteoarthritis.

Images