Medicinal and edible blood fat reducing composition and preparation method thereof

Abstract

The invention discloses a blood fat reducing composition with homology of medicine and food and a preparation method thereof, and belongs to the technical field of homology of medicine and food. The medicinal and edible blood fat reducing composition comprises the following raw materials in parts by mass: 8-15 parts of peach kernels, 10-20 parts of sea-buckthorn, 6-12 parts of Chinese wolfberry fruits, 3-6 parts of platycodon roots, 4-8 parts of dried orange peel and 5-10 parts of microcapsules. The microcapsule consists of a core material and a wall material, wherein the core material comprises stigma croci, bamboo leaf flavone, earthworm protein peptide powder and natto; the wall material comprises gelatin, sodium carboxymethyl cellulose and Arabic gum-maltodextrin mixed powder. In addition, the invention also provides a preparation method of the blood fat reducing composition. The blood fat reducing composition provided by the invention realizes safe and efficient blood fat reduction.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of medicinal and edible resources, in particular to a medicinal and edible hypolipidemic composition and a preparation method thereof. BACKGROUND

[0002] With the improvement of people's living standards and the change of dietary structure, the incidence of hyperlipidemia is increasing year by year. Hyperlipidemia is an important risk factor for atherosclerosis, coronary heart disease, stroke and other cardiovascular and cerebrovascular diseases, which seriously threatens human health. Therefore, the development of safe and effective hypolipidemic products has become a research hotspot in the field of medicine and health food.

[0003] At present, the commonly used hypolipidemic drugs in clinic mainly include statins, fibrates, niacin and the like. These drugs can reduce blood lipid level to a certain extent, but have many side effects, such as statins may cause liver damage, myalgia, etc., fibrates may cause gastrointestinal discomfort, rhabdomyolysis, etc., and long-term use may also produce drug resistance, which limits their wide application in clinic.

[0004] In the research of natural products for reducing blood lipid, a variety of medicinal and edible raw materials have been confirmed to have certain hypolipidemic effect, such as hawthorn, cassia seed, radix falcaliae and the like. However, the existing hypolipidemic products developed from medicinal and edible raw materials have the following shortcomings: first, the efficacy is single, often only for improving a certain blood lipid index, and it is difficult to achieve comprehensive regulation of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C); second, the utilization rate of active ingredients is low, because the active ingredients in the raw materials are mostly wrapped in plant cell walls, and part of the ingredients have poor stability, which are easily destroyed in the process of processing and in vivo digestion, resulting in low bioavailability; third, there is a lack of scientific preparation process optimization, most of the products are only processed by simple extraction or mixing, and the synergistic effect of the ingredients in the raw materials cannot be fully played, resulting in unsatisfactory hypolipidemic effect.

[0005] In addition, there are also attempts to use microcapsule technology to embed active ingredients in the prior art, but the structure design and preparation process of the microcapsule are not reasonable, which often cannot realize the targeted release and efficient absorption of active ingredients, and the synergistic protection of multiple active ingredients is limited.

[0006] Therefore, it is of important practical significance and application value to develop a hypolipidemic composition based on medicinal and edible raw materials, which realizes the synergistic effect of multiple components, high bioavailability and is safe and effective through scientific formula design and advanced preparation process. SUMMARY

[0007] The purpose of this invention is to overcome the above-mentioned technical deficiencies and provide a lipid-lowering composition that is both food and medicine and its preparation method, thereby solving the technical problem of how to safely and effectively lower blood lipids in the prior art.

[0008] To achieve the above-mentioned technical objectives, the present invention provides a lipid-lowering composition that is both food and medicine. The raw materials, calculated by mass parts, include: 8-15 parts of peach kernel, 10-20 parts of sea buckthorn, 6-12 parts of wolfberry, 3-6 parts of platycodon, 4-8 parts of dried tangerine peel, and 5-10 parts of microcapsules. The microcapsules are composed of a core material and a wall material. The core material includes saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto. The wall material includes gelatin, sodium carboxymethyl cellulose, and a mixture of gum arabic and maltodextrin powder.

[0009] In any embodiment, the mass ratio of saffron to bamboo leaf flavonoids is 1:(1-3); and / or, the mass ratio of saffron to earthworm protein peptide powder is 1:(1-2); and / or, the mass ratio of saffron to natto is 1:(1-2).

[0010] In any embodiment, the microcapsules are prepared by the following steps: Earthworm protein peptide powder and natto powder are mixed to obtain a mixture, and a gelatin solution of 5-8 wt% of the mixture is added to form the first particles; Bamboo leaf flavonoids were added to the first particle, followed by the addition of a sodium carboxymethyl cellulose solution of 6-10 wt% of the first particle to form a second particle. Saffron was added to the second particle, followed by the addition of a gum arabic-maltodextrin mixed solution at a mass of 8-12 wt% of the second particle, and the mixture was spray-dried to obtain the microcapsules.

[0011] In addition, the present invention also proposes a method for the above-mentioned lipid-lowering composition, comprising the following steps: S1, pulverizing and sieving peach kernel, sea buckthorn, wolfberry, platycodon, and tangerine peel, then adding water, boiling and keeping warm at 75-80℃ while stirring, to obtain intermediate product one; S2. Add neutral protease to intermediate product one, hydrolyze at 50-55℃, and then inactivate the enzyme to obtain intermediate product two; S3. Add corn starch hydrolysate, potassium dihydrogen phosphate, yeast extract, Lactobacillus plantarum and Aspergillus oryzae to intermediate product two, stir and ferment at 35-37℃, sterilize and filter to obtain fermentation extract. S4. Microcapsules are added to the fermented extract, and the mixture is concentrated under reduced pressure at 50-55°C to a water content of 10-15 wt%. After stirring evenly, the mixture is kept warm and stirred, and then naturally cooled to room temperature to form a uniform paste, thus obtaining the lipid-lowering composition.

[0012] In any embodiment, in step S1, the stirring time at 75-80°C is 3-5 hours.

[0013] In any embodiment, in step S1, the amount of water added is 20-30 times the total mass of peach kernel, sea buckthorn, wolfberry, platycodon, and dried tangerine peel.

[0014] In any embodiment, in step S2, the amount of the neutral protease added to the first intermediate product is 300-450 U / g.

[0015] In any embodiment, in step S3, the amount of corn starch hydrolysate added is 2-3 wt% of the mass of the intermediate product; and / or, the amount of potassium dihydrogen phosphate added is 0.03-0.05 wt% of the mass of the intermediate product; and / or, in step S3, the amount of yeast extract added is 0.02-0.03 wt% of the mass of the intermediate product; and / or, in step S3, the amounts of *Lactobacillus plantarum* and *Aspergillus oryzae* added are 1.0 × 10⁻⁶ each. 10 -2.0×10 10 cfu / g.

[0016] In any embodiment, in step S2, the enzymatic hydrolysis time at 50-55°C is 3-4 hours; and / or, in step S3, the stirring fermentation time at 35-37°C is 72-96 hours.

[0017] Compared with existing technologies, the beneficial effects of this invention include: the core materials of the microcapsules, such as saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto, achieve synergistic lipid reduction through release; peach kernels contain amygdalin, unsaturated fatty acids, etc., which can inhibit the absorption of cholesterol in the intestine and promote lipid metabolism; sea buckthorn is rich in flavonoids, vitamin E and other antioxidant components, which can reduce lipid peroxidation, regulate lipoprotein metabolism and lower triglyceride (TG) levels; wolfberry polysaccharides can improve insulin resistance, inhibit the activity of liver cholesterol synthesis enzymes (such as HMG-CoA reductase), and reduce total cholesterol (TC); platycodon saponins can promote bile acid excretion (bile acids are important products of cholesterol metabolism), indirectly reducing cholesterol accumulation in the body; hesperidin in tangerine peel can inhibit lipase activity, reduce the absorption of triglycerides in the intestine, and at the same time regulate the balance of intestinal flora and promote lipid excretion, thereby achieving safe and efficient blood lipid reduction. Attached Figure Description

[0018] Figure 1 This is a photograph of the fermentation extract obtained in Example 1 of the present invention.

[0019] Figure 2 This is a photograph of the lipid-lowering composition prepared in Example 1 of the present invention. Detailed Implementation

[0020] The "range" disclosed in this application is defined by a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of a particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60~120 and 80~110 are listed for a specific parameter, it is also expected that ranges of 60~110 and 80~120 are also included. Furthermore, if minimum range values ​​of 1 and 2 are listed, and if maximum range values ​​of 3, 4, and 5 are listed, then the following ranges are all expected: 1~3, 1~4, 1~5, 2~3, 2~4, and 2~5. In this application, unless otherwise stated, the numerical range "a~b" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0~5" indicates that all real numbers between "0~5" have been listed in this article; "0~5" is simply a shortened representation of these numerical combinations. Furthermore, when a parameter is stated as an integer ≥2, it is equivalent to disclosing that the parameter is, for example, an integer such as 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0021] Unless otherwise specified, the terms "comprising" and "including" as used in this application can be open-ended or closed-ended. For example, "comprising" and "including" can mean that other components not listed may also be included, or that only the listed components may be included.

[0022] Unless otherwise specified, the term "or" is inclusive in this application. For example, the phrase "A or B" means "A, B, or both A and B". More specifically, the condition "A or B" is satisfied by any of the following conditions: A is true (or exists) and B is false (or does not exist); A is false (or does not exist) and B is true (or exists); or both A and B are true (or exist).

[0023] This specific embodiment provides a lipid-lowering composition that is both food and medicine. The raw materials, calculated by mass parts, include: 8-15 parts of peach kernel, 10-20 parts of sea buckthorn, 6-12 parts of wolfberry, 3-6 parts of platycodon, 4-8 parts of dried tangerine peel, and 5-10 parts of microcapsules. The microcapsules are composed of a core material and a wall material. The core material includes saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto. The wall material includes gelatin, sodium carboxymethyl cellulose, and a mixture of gum arabic and maltodextrin powder.

[0024] In some embodiments, the mass ratio of saffron to bamboo leaf flavonoids is 1:(1-3); the mass ratio of saffron to earthworm protein peptide powder is 1:(1-2); and the mass ratio of saffron to natto is 1:(1-2).

[0025] In some embodiments, the microcapsules are prepared by the following steps: Earthworm protein peptide powder and natto powder are mixed to obtain a mixture, and a gelatin solution of 5-8 wt% of the mixture is added to form the first particles; Bamboo leaf flavonoids are added to the first particle, followed by the addition of a sodium carboxymethyl cellulose solution at 6-10 wt% of the mass of the first particle to form a second particle. Saffron was added to the second particles, followed by a gum arabic-maltodextrin mixed solution at 8-12 wt% of the second particles' mass. The mixture was then spray-dried to obtain the microcapsules. When gelatin and sodium carboxymethyl cellulose come into contact, they form a gelatin-sodium carboxymethyl cellulose composite film through electrostatic attraction, improving particle stability and thus forming relatively stable microcapsules.

[0026] This specific embodiment also proposes a method for a lipid-lowering composition, comprising the following steps: S1, pulverizing and sieving peach kernel, sea buckthorn, wolfberry, platycodon, and dried tangerine peel, then adding water, boiling, and keeping warm at 75-80℃ for 3-5 hours to obtain intermediate product one; the amount of water added is 20-30 times the total mass of peach kernel, sea buckthorn, wolfberry, platycodon, and dried tangerine peel; S2. Add neutral protease to intermediate product one, hydrolyze at 50-55℃ for 3-4 hours, then inactivate the enzyme to obtain intermediate product two; the amount of neutral protease added to intermediate product one is 300-450 U / g; S3. Add corn starch hydrolysate, potassium dihydrogen phosphate, yeast extract, *Lactobacillus plantarum*, and *Aspergillus oryzae* to intermediate product two, stir and ferment at 35-37℃ for 72-96 hours, sterilize and filter to obtain fermentation extract; the amount of corn starch hydrolysate added is 2-3 wt% of the mass of the intermediate product; the amount of potassium dihydrogen phosphate added is 0.03-0.05 wt% of the mass of intermediate product two, the amount of yeast extract added is 0.02-0.03 wt% of the mass of intermediate product two, and the amounts of *Lactobacillus plantarum* and *Aspergillus oryzae* added are 1.0 × 10⁻⁶ each. 10 -2.0×10 10 cfu / g.

[0027] S4. Microcapsules are added to the fermented extract and concentrated under reduced pressure at 50-55°C to a water content of 10-15 wt%. After stirring evenly, the mixture is kept warm (50-55°C) and stirred for 20-30 minutes. It is then naturally cooled to room temperature to form a uniform paste, which is the lipid-lowering composition.

[0028] Saffron: Contains crocin, which has strong antioxidant properties, can reduce vascular endothelial damage, inhibit low-density lipoprotein (LDL-C) oxidation, and prevent atherosclerosis.

[0029] Bamboo leaf flavonoids: By inhibiting the activity of a key enzyme in cholesterol synthesis (HMG-CoA reductase), they reduce the production of endogenous cholesterol, while increasing high-density lipoprotein (HDL-C) and promoting reverse cholesterol transport (transporting excess cholesterol from peripheral tissues back to the liver for metabolism).

[0030] Earthworm protein peptide powder: contains active peptides that can improve blood viscosity, promote blood circulation, and indirectly enhance lipid metabolism efficiency.

[0031] Natto: Contains nattokinase and dietary fiber. Nattokinase can inhibit platelet aggregation, while dietary fiber can adsorb cholesterol and triglycerides in the intestines, reducing their absorption and promoting excretion.

[0032] Neutral proteases can degrade proteins and polysaccharides in raw materials such as peach kernels and dried tangerine peel, breaking down plant cell wall structures and releasing more free active ingredients (such as flavonoids and saponins), thereby improving their bioavailability in vivo and enhancing the effective concentration of lipid-lowering components. The synergistic effect of fermentation (using *Lactobacillus plantarum* and *Aspergillus oryzae*) is further enhanced. During fermentation, *Lactobacillus plantarum* and *Aspergillus oryzae* produce short-chain fatty acids (such as propionic acid and butyric acid), which can inhibit cholesterol synthesis in the liver and promote intestinal peristalsis, accelerating lipid excretion. Fermentation can also regulate the chemical structure of active ingredients in raw materials (such as converting large-molecule polysaccharides into small-molecule oligosaccharides), enhancing their lipid-lowering activity. Simultaneously, it improves the balance of intestinal flora, reducing the synthesis and absorption of cholesterol in the intestines.

[0033] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0034] In this invention, the terms "some embodiments," "this embodiment," and examples are used to describe a subset of all possible embodiments. However, it is understood that "some embodiments" can be the same subset or different subsets of all possible embodiments and can be combined with each other without conflict.

[0035] If the application documents contain similar descriptions such as "first / second", the following explanation shall be added: In the following description, the terms "first / second / third" are used only to distinguish similar objects and do not represent a specific ordering of objects. It is understood that "first / second / third" may be interchanged in a specific order or sequence where permitted, so that the embodiments described herein can be implemented in a different order than that described herein.

[0036] In this embodiment, the term "and / or" is merely a description of the relationship between related objects, indicating that there can be three relationships. For example, object A and / or object B can represent three situations: object A exists alone, object A and object B exist simultaneously, and object B exists alone.

[0037] The following describes embodiments of this application. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Reagents or instruments used, unless otherwise specified, are all conventional products that can be obtained commercially.

[0038] In the following examples, the gelatin solution has a mass concentration of 3%, the sodium carboxymethyl cellulose solution has a mass concentration of 0.2%, and the gum arabic-maltodextrin solution is prepared by the following steps: dissolving gum arabic in deionized water at 55°C to prepare a solution with a mass concentration of 5%, and then adding maltodextrin to obtain the gum arabic-maltodextrin solution, wherein the mass ratio of maltodextrin to gum arabic is 5:3; and the corn starch hydrolysate has a mass concentration of 15%.

[0039] Example 1 This embodiment proposes a lipid-lowering composition. The raw materials, calculated by mass parts, include: 15 parts peach kernel, 15 parts sea buckthorn, 6 parts wolfberry, 4.5 parts platycodon, 8 parts dried tangerine peel, and 7 parts microcapsules. The microcapsules consist of a core material and a wall material. The core material includes saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto. The wall material includes gelatin, sodium carboxymethyl cellulose, and a mixture of gum arabic and maltodextrin powder. The mass ratio of saffron to bamboo leaf flavonoids is 1:2; the mass ratio of saffron to earthworm protein peptide powder is 1:1; and the mass ratio of saffron to natto is 1:2.

[0040] The microcapsules in this embodiment are prepared by the following steps: Earthworm protein peptide powder and natto powder were mixed to obtain a mixture. 5 wt% of gelatin solution was added to the mixture, and the mixture was sheared at 3000 r / min for 15 minutes to obtain the first particle. Add bamboo leaf flavonoids to the first particle, add 8 wt% sodium carboxymethyl cellulose solution of the first particle, and shear at 4000 r / min for 20 minutes to obtain the second particle; Saffron was added to the second particle, and a gum arabic-maltodextrin solution of 12 wt% of the second particle was added. The mixture was then spray-dried (inlet air temperature 190°C, outlet air temperature 80°C) to obtain the microcapsules.

[0041] The lipid-lowering composition proposed in this embodiment is prepared by the following steps: Raw material processing: Peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel are crushed and passed through an 80-mesh sieve. Water is added (20 times the total mass of the peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel powder). After boiling, the mixture is kept at 80℃ and stirred for 4 hours to obtain intermediate product one. Enzymatic hydrolysis: Add 300 U / g of neutral protease to intermediate product one, hydrolyze at 50°C for 3.5 hours, and inactivate the enzyme at 85°C to obtain intermediate product two; Fermentation: Add 2 wt% corn starch hydrolysate, 0.05 wt% potassium dihydrogen phosphate, and 0.025 wt% yeast extract to intermediate product 2, and inoculate with 1.5 × 10⁻⁶ Lactobacillus plantarum. 10 cfu / g, Aspergillus oryzae 2.0×10 10 cfu / g, stirred and fermented at 36℃ for 72 hours, then sterilized and filtered to obtain fermentation extract; Formation: Microcapsules were added to the fermentation extract, and the mixture was concentrated under reduced pressure at 52°C to a water content of 15 wt%. After stirring evenly, the mixture was kept at 52°C and stirred for another 20 minutes. It was then allowed to cool naturally to room temperature to form a uniform paste, thus obtaining the lipid-lowering composition. Figure 1 and 2 It can be seen that the fermentation extract is a fluid liquid, while the lipid-lowering composition is a relatively thick paste.

[0042] Example 2 This embodiment proposes a lipid-lowering composition. The raw materials, calculated by mass parts, include: 8 parts peach kernel, 20 parts sea buckthorn, 12 parts wolfberry, 3 parts platycodon, 6 parts dried tangerine peel, and 10 parts microcapsules. The microcapsules consist of a core material and a wall material. The core material includes saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto. The wall material includes gelatin, sodium carboxymethyl cellulose, and a mixture of gum arabic and maltodextrin powder. The mass ratio of saffron to bamboo leaf flavonoids is 1:3; the mass ratio of saffron to earthworm protein peptide powder is 1:1.5; and the mass ratio of saffron to natto is 1:1.

[0043] The microcapsules in this embodiment are prepared by the following steps: Earthworm protein peptide powder and natto powder were mixed to obtain a mixture. 8 wt% of gelatin solution was added to the mixture, and the mixture was sheared at 3000 r / min for 15 minutes to obtain the first granules. Add bamboo leaf flavonoids to the first particle, add a sodium carboxymethyl cellulose solution of 6 wt% of the first particle mass, and shear at 4000 r / min for 20 minutes to obtain the second particle; Saffron was added to the second particle, and 8 wt% of gum arabic-maltodextrin solution was added to the second particle. The mixture was then spray-dried (inlet air 180°C, outlet air 90°C) to obtain the microcapsules.

[0044] The lipid-lowering composition proposed in this embodiment is prepared by the following steps: Raw material processing: Peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel are crushed and passed through an 80-mesh sieve. Water is added (30 times the total mass of peach kernels, sea buckthorn, wolfberries, platycodon, and dried tangerine peel). After boiling, the mixture is kept at 75°C and stirred for 5 hours to obtain intermediate product one. Enzymatic hydrolysis: Add 450 U / g of neutral protease to intermediate product one, hydrolyze at 55°C for 3 hours, and inactivate the enzyme at 85°C to obtain intermediate product two. Fermentation: Add 3wt% corn starch hydrolysate, 0.03wt% potassium dihydrogen phosphate, and 0.02wt% yeast extract to intermediate product 2, and inoculate with 2.0 × 10⁻⁶ Lactobacillus plantarum. 10 cfu / g, Aspergillus oryzae 1.0×10 10 cfu / g, stirred and fermented at 35℃ for 96 hours, then sterilized and filtered to obtain fermentation extract; Formation: Microcapsules are added to the fermentation extract, and the mixture is concentrated under reduced pressure at 50°C to a water content of 10wt%. After stirring evenly, the mixture is kept at 50°C and stirred for 30 minutes. It is then allowed to cool naturally to room temperature to form a uniform paste, thus obtaining the lipid-lowering composition.

[0045] Example 3 This embodiment proposes a lipid-lowering composition. The raw materials, calculated by mass parts, include: 11 parts peach kernel, 10 parts sea buckthorn, 9 parts wolfberry, 6 parts platycodon, 4 parts dried tangerine peel, and 5 parts microcapsules. The microcapsules consist of a core material and a wall material. The core material includes saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto. The wall material includes gelatin, sodium carboxymethyl cellulose, and a mixture of gum arabic and maltodextrin powder. The mass ratio of saffron to bamboo leaf flavonoids is 1:1; the mass ratio of saffron to earthworm protein peptide powder is 1:1.5; and the mass ratio of saffron to natto is 1:1.5.

[0046] The multilayer microcapsules in this embodiment are prepared by the following steps: Earthworm protein peptide powder and natto powder were mixed to obtain a mixture. 6.5 wt% of gelatin solution was added to the mixture, and the mixture was sheared at 3000 r / min for 15 minutes to obtain the first granules. Bamboo leaf flavonoids were added to the first particle, and a sodium carboxymethyl cellulose solution of 10 wt% of the first particle mass was added. The mixture was sheared at 4000 r / min for 20 minutes to obtain the second particle. Saffron was added to the second particle, and a gum arabic-maltodextrin solution of 10 wt% of the second particle was added. The mixture was then spray-dried (inlet air temperature 200°C, outlet air temperature 85°C) to obtain the microcapsules.

[0047] The lipid-lowering composition proposed in this embodiment is prepared by the following steps: Raw material processing: Peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel are crushed and passed through an 80-mesh sieve. Water is added (25 times the total mass of peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel). After boiling, the mixture is kept at 77°C and stirred for 3 hours to obtain intermediate product one. Enzymatic hydrolysis: Add 400 U / g of neutral protease to intermediate product one, hydrolyze at 52℃ for 4 hours, and inactivate the enzyme at 85℃ to obtain intermediate product two. Fermentation: Add 2.5 wt% corn starch hydrolysate, 0.04 wt% potassium dihydrogen phosphate, and 0.03 wt% yeast extract to intermediate product 2, and inoculate with 1.0 × 10⁻⁶ Lactobacillus plantarum. 10 cfu / g, Aspergillus oryzae 1.5×10 10 cfu / g, stirred and fermented at 37℃ for 84 hours, then sterilized and filtered to obtain fermentation extract; Formation: Microcapsules were added to the fermentation extract and concentrated under reduced pressure at 55°C to a water content of 12wt%. After stirring evenly, the mixture was kept at 55°C and stirred for 25 minutes. It was then allowed to cool naturally to room temperature to form a uniform paste, thus obtaining the lipid-lowering composition.

[0048] Comparative Example 1 The difference between this comparative example and Example 1 is that it does not contain microcapsules. Instead, the components of saffron, bamboo leaf flavonoids, earthworm protein peptide powder, and natto in microcapsules are directly mixed with other components according to the dosage in Example 1 to prepare a lipid-lowering composition. The specific steps are as follows: Raw material processing: Peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel are crushed and passed through an 80-mesh sieve. Water is added (20 times the total mass of peach kernels, sea buckthorn (seeds removed), wolfberries, platycodon, and dried tangerine peel). After boiling, the mixture is kept at 80℃ and stirred for 4 hours to obtain intermediate product one. Enzymatic hydrolysis: Add 300 U / g of neutral protease to intermediate product one, hydrolyze at 50°C for 3.5 hours, and inactivate the enzyme at 85°C to obtain intermediate product two; Fermentation: Add 2 wt% corn starch hydrolysate, 0.05 wt% potassium dihydrogen phosphate, and 0.025 wt% yeast extract to intermediate product 2, and inoculate with 1.5 × 10⁻⁶ Lactobacillus plantarum. 10 cfu / g, Aspergillus oryzae 2.0×10 10 cfu / g, stirred and fermented at 36℃ for 72 hours, then sterilized and filtered to obtain fermentation extract; Formation: Add saffron, bamboo leaf flavonoids, earthworm protein peptide powder and natto to the fermentation extract, concentrate under reduced pressure at 52°C to a water content of 15wt%, stir evenly, continue to stir at 52°C for 20 minutes, and cool naturally to room temperature to form a uniform paste to obtain the lipid-lowering composition.

[0049] Comparative Example 2 The difference between this comparative lipid-lowering composition and Example 1 is that the preparation method of the microcapsules is different, while the amounts and preparation methods of other components are the same as in Example 1; specifically, the microcapsules of this comparative example are prepared by the following steps: Earthworm protein peptide powder, natto powder, bamboo leaf flavonoids and saffron were mixed, and a gum arabic-maltodextrin solution of 12 wt% of the total mass of earthworm protein peptide powder, natto powder, bamboo leaf flavonoids and saffron was added. The mixture was then spray-dried (inlet air 190℃, outlet air 80℃) to obtain the microcapsules.

[0050] Comparative Example 3 The difference between this comparative lipid-lowering composition and Example 1 is that an equal amount of *Lactobacillus casei* CICC6235 was used to replace *Aspergillus oryzae* in Example 1.

[0051] Related experiments Eighty SPF-grade male SD rats, weighing 200-220g, were randomly divided into eight groups of ten each: normal control group, model control group, Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, Comparative Example 2 group, and Comparative Example 3 group.

[0052] Except for the normal control group, which was given a basal diet, all other groups were fed a high-fat diet (basal diet + 2% cholesterol + 10% lard + 0.2% sodium cholate) for 4 weeks to establish a hyperlipidemia model. After successful modeling, the normal control group and the model control group were administered physiological saline by gavage daily, while the Example 1-3 groups and the Comparative Examples 1-3 groups were administered the corresponding lipid-lowering composition paste by gavage at a dose of 1.0 g / kg body weight for 8 consecutive weeks. During the administration period, the model control group, Example 1-3 groups, and Comparative Examples 1-3 groups were fed a high-fat diet, while the normal control group was given a basal diet. After the experiment, the rats were fasted for 12 hours, blood was collected from the orbital cavity, and the serum was separated by centrifugation. The levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) in the serum were detected. The results are shown in Table 1. The liver was removed, rinsed with physiological saline, dried with filter paper, weighed, and the liver index was calculated. The liver index = liver weight (g) / body weight (g) × 100%. The liver index is shown in Table 2.

[0053] Table 1. Serum lipid levels in rats of each group (mmol / L) According to Table 1, compared with the normal control group, the levels of TC, TG, and LDL-C in the model control group were significantly increased (P<0.01), while the level of HDL-C was significantly decreased (P<0.01), indicating that the hyperlipidemia model was successfully established.

[0054] Compared with the model control group, the levels of TC, TG, and LDL-C in the Example 1-3 groups and the Comparative Example 1-3 groups were significantly reduced (P<0.01), while the level of HDL-C was significantly increased (P<0.01), indicating that each composition has a certain lipid-lowering effect.

[0055] The lipid-lowering effects of the Example 1-3 groups were significantly better than those of the Comparative Examples 1-3 groups (P<0.05), with the Example 2 group showing the best effect.

[0056] Comparative Example 1 had a poor lipid-lowering effect because the active ingredients were directly mixed without the use of microcapsules. Comparative Example 2 had a less effective effect than the example because the microcapsule preparation method was simple and did not use multi-layer encapsulation, resulting in uncontrolled ingredient release. Comparative Example 3 changed the fermentation strain, which affected the fermentation effect and thus reduced the lipid-lowering effect.

[0057] Table 2 Liver Index Results Note: Compared with the normal control group, **P<0.01; compared with the model control group, #P<0.05.

[0058] According to Table 2, the liver index in the model control group was significantly higher than that in the normal control group (P<0.01), suggesting that a high-fat diet leads to fat accumulation in the liver. The liver index in Examples 1-3 was significantly lower than that in the model control group (P<0.05), decreasing by 15.6%, 17.1%, and 14.5%, respectively. There was no significant difference in liver index between Comparative Examples 1-3 and the model control group (P>0.05).

[0059] The raw materials work synergistically through multiple pathways: inhibiting synthesis (e.g., bamboo leaf flavonoids), reducing absorption (e.g., dried tangerine peel, natto), promoting excretion (e.g., platycodon root, fermentation metabolites), and providing antioxidant protection (e.g., sea buckthorn, saffron). Combined with enzymatic hydrolysis, fermentation, and microencapsulation controlled-release processes to enhance the activity and bioavailability of the components, the raw materials ultimately achieve a lipid-lowering effect by reducing total cholesterol (TC), triglycerides (TG), and low-density lipoprotein (LDL-C), while increasing high-density lipoprotein (HDL-C). Experimental data show that the effect of the example group is significantly better than that of the comparative group, further confirming the effectiveness of this synergistic mechanism.

[0060] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0061] In this invention, the terms "some embodiments," "this embodiment," and examples are used to describe a subset of all possible embodiments. However, it is understood that "some embodiments" can be the same subset or different subsets of all possible embodiments and can be combined with each other without conflict.

[0062] If the application documents contain similar descriptions such as "first / second", the following explanation shall be added: In the following description, the terms "first / second / third" are used only to distinguish similar objects and do not represent a specific ordering of objects. It is understood that "first / second / third" may be interchanged in a specific order or sequence where permitted, so that the embodiments described herein can be implemented in an order other than that illustrated or described herein.

[0063] In this embodiment, the term "and / or" is merely a description of the relationship between related objects, indicating that there can be three relationships. For example, object A and / or object B can represent three situations: object A exists alone, object A and object B exist simultaneously, and object B exists alone.

[0064] The following describes embodiments of this application. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Reagents or instruments used, unless otherwise specified, are all conventional products that can be obtained commercially.

[0065] The specific embodiments of the present invention described above do not constitute a limitation on the scope of protection of the present invention. Any other corresponding changes and modifications made in accordance with the technical concept of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A pharmacologically active, hypocholesterolemic composition comprising, The raw materials include, in terms of mass parts: peach kernel 8-15 parts, sea buckthorn 10-20 parts, medlar 6-12 parts, platycodon 3-6 parts, dried tangerine or orange peel 4-8 parts, and microcapsules 5-10 parts; the microcapsules are composed of core material and wall material, the core material includes saffron, bamboo leaf flavone, earthworm protein peptide powder, and natto; and the wall material includes gelatin, sodium carboxymethyl cellulose, and gum arabic-malt dextrin mixed powder.

2. The hypolipidemic composition according to claim 1, wherein The mass ratio of the saffron to the bamboo leaf flavone is 1:(1-3); and / or, the mass ratio of the saffron to the earthworm protein peptide powder is 1:(1-2); and / or, the mass ratio of the saffron to the natto is 1:(1-2).

3. The hypolipidemic composition according to claim 1, wherein The microcapsules are prepared by the following steps: The earthworm protein peptide powder and the natto powder are mixed to obtain a mixture, and a gelatin solution with a mass of 5-8 wt% of the mixture is added to form first particles; The bamboo leaf flavone is added to the first particles, and then a sodium carboxymethyl cellulose solution with a mass of 6-10 wt% of the first particles is added to form second particles; The saffron is added to the second particles, and then a gum arabic-malt dextrin mixed solution with a mass of 8-12 wt% of the second particles is added, and the microcapsules are obtained by spray drying.

4. A method of lowering blood lipids according to any one of claims 1 to 3, wherein The method comprises the following steps: S1, the peach kernel, sea buckthorn, medlar, platycodon, and dried tangerine or orange peel are crushed and sieved, and then water is added, and after boiling, the mixture is stirred at 75-80℃ to obtain an intermediate product one; S2, neutral protease is added to the intermediate product one, and the mixture is enzymatically hydrolyzed at 50-55℃, and then the enzyme is inactivated to obtain an intermediate product two; S3, corn starch hydrolysate, potassium dihydrogen phosphate, yeast extract powder, lactobacillus plantarum, and aspergillus oryzae are added to the intermediate product two, and the mixture is stirred and fermented at 35-37℃, and then sterilized and filtered to obtain a fermentation extract; S4, the microcapsules are added to the fermentation extract, and the mixture is concentrated under reduced pressure at 50-55℃ to a water content of 10-15 wt%, and then stirred uniformly, and naturally cooled to room temperature to form a uniform paste, thereby obtaining the blood lipid-lowering composition.

5. The method of reducing blood lipids composition according to claim 4, wherein, In step S1, the time for stirring at 75-80℃ is 3-5 hours.

6. The method of reducing blood lipids composition according to claim 4, wherein, In step S1, the amount of water added is 20-30 times the total mass of the peach kernel, sea buckthorn, medlar, platycodon, and dried tangerine or orange peel.

7. The method of reducing blood lipids composition according to claim 4, wherein, In step S2, the amount of neutral protease added to the intermediate product one is 300-450 U / g.

8. The method of reducing blood lipids composition according to claim 4, wherein, In step S3, the corn starch hydrolysate is added in an amount of 2-3 wt% of the mass of the intermediate product; and / or, the potassium dihydrogen phosphate is added in an amount of 0.03-0.05 wt% of the mass of the second intermediate product; and / or, in step S3, the yeast extract powder is added in an amount of 0.02-0.03 wt% of the mass of the second intermediate product; and / or, in step S3, the Lactobacillus plantarum and the Aspergillus oryzae are added in an amount of 1.0 x 10 10 -2.0 x 10 10 cfu / g, respectively.

9. The method of reducing blood lipids composition according to claim 4, wherein, In step S2, the time for enzymatic hydrolysis at 50-55℃ is 3-4 hours; and / or, in step S3, the time for stirring and fermentation at 35-37℃ is 72-96 hours.

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