Nutrition enhancer containing kelp extract and preparation method thereof

Abstract

The invention belongs to the technical field of nutrition fortifiers, and particularly relates to a nutrition fortifier containing kelp extract and a preparation method of the nutrition fortifier. The nutrition enhancer containing the kelp extract comprises the following components in parts by mass: 20-30 parts of the kelp extract, 50-60 parts of soybean protein powder, 5-15 parts of oat powder, 1-10 parts of inulin, 1-10 parts of sea cucumber powder and 1-5 parts of an undaria pinnatifida extract. The kelp extract is subjected to directional fermentation treatment by adopting a specific probiotic strain, so that the content and biological activity of fucoidin in the kelp extract are remarkably improved; meanwhile, a multi-level nutrition collaboration system is constructed; especially for chronic inflammatory diseases such as tumors, arthritis and psoriasis, the nutrition enhancer provides a safe and long-acting diet intervention scheme for specific people through anti-inflammatory and anti-angiogenesis dual-path effects, and has important clinical auxiliary application value.

Description

Technical Field

[0001] This invention belongs to the field of nutrient fortifier technology, specifically relating to a nutrient fortifier containing kelp extract and its preparation method. Background Technology

[0002] Nutritional fortifiers in food engineering are natural or synthetic food additives that are added to food to increase its nutritional content. These are considered natural nutrients. With increasing health awareness, the demand for nutritionally balanced and functional foods is growing. As an important means of improving the nutritional value of food and supplementing essential nutrients, nutritional fortifiers are widely used in various food, health product, and pharmaceutical fields.

[0003] Traditional fortifiers often consist of simple mixtures of ingredients, lacking scientific formulation to achieve synergistic absorption and enhanced function among nutrients. With the increasing popularity of the concepts of "medicine and food from the same source" and natural health, consumer demand for functional ingredients derived from natural plants is growing. Existing fortifiers do not adequately utilize natural resources such as seaweed, which are rich in various active substances. Kelp (Laminaria japonica), a large brown algae, is rich in various nutrients and bioactive substances beneficial to the human body, and its extracts have significant advantages for use in nutritional fortifiers. Introducing kelp extract into nutritional fortifiers can not only compensate for the shortcomings of existing products in terms of nutritional comprehensiveness, absorption efficiency, and functional diversity, but also develop new functional foods with multiple health benefits, meeting the market demand for high-quality nutritional supplements.

[0004] Patients with chronic inflammatory diseases outside the acute phase, such as rheumatoid arthritis, osteoarthritis, psoriasis, and chronic enteritis (e.g., Crohn's disease), often experience pathological angiogenesis (e.g., synovial neovascularization and skin telangiectasia), which exacerbates inflammation and tissue damage. Studies have found that kelp extract, containing seaweed polysaccharides and other active components, exhibits superior anti-angiogenic effects compared to fucoidan, reducing pathological angiogenesis and thus alleviating symptoms and slowing disease progression, making it suitable as an adjunct nutritional support.

[0005] However, there are currently no nutritional fortifiers specifically for patients with chronic inflammatory diseases, and the content of seaweed polysaccharides in commercially available kelp extracts is not high. Summary of the Invention

[0006] The purpose of this invention is to provide a nutritional fortifier containing kelp extract and its preparation method.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A nutritional fortifier containing kelp extract comprises the following components in parts by weight: 20-30 parts kelp extract, 50-60 parts soy protein powder, 5-15 parts oat flour, 1-10 parts inulin, 1-10 parts sea cucumber powder, and 1-5 parts wakame seaweed extract.

[0008] Preferably, the method for preparing the kelp extract includes the following steps: (1) Wash fresh kelp, dry it, and crush it to obtain kelp powder; (2) Sterilize the kelp powder, add sterile water at 8 times the weight of the kelp, add glucose to obtain fermentation raw materials, add inoculum, and then ferment. After fermentation, sterilize to obtain fermentation liquid. (3) The fermentation broth was filtered, concentrated under reduced pressure, and spray-dried to obtain kelp extract.

[0009] Preferably, fresh kelp is washed, dried, and pulverized to a size of less than 100 mesh.

[0010] Preferably, the bacterial strains include Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus.

[0011] Preferably, the ratio of viable bacteria of Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus rhamnosus in the bacterial strain is (0.3-0.5):1:(1.2-1.5).

[0012] The preferred fermentation conditions are: constant temperature anaerobic fermentation at 35-40℃ for 40-50 hours.

[0013] This invention uses specific microbial strains to ferment kelp, which can increase the fucoidan content in kelp. Analysis shows that the combined microbial strains of this invention can more efficiently disrupt cell walls, thereby releasing more fucoidan from within the cells without decomposing it, ultimately increasing the yield of the target polysaccharide. Simultaneously, the microbial strains selected in this invention avoid secreting large amounts of fucoidanase to degrade the fucoidan. Furthermore, other metabolites produced during kelp fermentation, such as organic acids (e.g., lactic acid), small molecule peptides, and surfactants, act as natural "dispersants," reducing particle surface tension, enhancing the looseness and flowability of the powder, and further preventing clumping.

[0014] Preferably, the mass fraction of kelp extract is 2-3 times the total mass fraction of sea cucumber powder and wakame extract.

[0015] Preferably, the mass ratio of kelp extract, sea cucumber powder, and wakame extract is (22-25):(7-9):(2-4).

[0016] The nutritional fortifier of this invention incorporates kelp extract, sea cucumber powder, and wakame seaweed extract. Through this compounding, the complementary and synergistic effects of these three active ingredients in anti-inflammatory activity are fully utilized, thereby enhancing the anti-inflammatory efficacy of the nutritional fortifier. Analysis shows that this compounding not only achieves the synergistic effect of multiple active substances such as polysaccharides, saponins, and collagen, but also forms multi-layered coverage at the target site.

[0017] Preferably, the components include the following parts by weight: 22-25 parts kelp extract, 50-55 parts soybean protein powder, 10-12 parts oat flour, 3-5 parts inulin, 7-9 parts sea cucumber powder, and 2-4 parts wakame seaweed extract.

[0018] The present invention provides a method for preparing the nutritional fortifier containing kelp extract, characterized by comprising the following steps: mixing kelp extract, soybean protein powder, oat flour, inulin, sea cucumber powder and wakame extract evenly to obtain the nutritional fortifier containing kelp extract.

[0019] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. This invention uses specific probiotic strains to perform targeted fermentation of kelp extract, which significantly increases the content and bioactivity of fucoidan. By optimizing the fermentation conditions, not only is the extraction rate and bioavailability of the active ingredients improved, but also their stability and water solubility are enhanced, making them more easily absorbed by the human body.

[0020] 2. This invention innovatively combines kelp extract, sea cucumber powder, and wakame extract, among other marine-derived components, to construct a multi-layered synergistic nutritional system. This system exhibits complementary and synergistic effects in anti-inflammatory, antioxidant, and immune-regulating aspects, significantly enhancing overall biological efficacy. This invention fully leverages the potential of "blue food" resources, achieving the full spectrum of marine nutrition utilization. It not only enhances the functional dimensions of the product but also aligns with the development trend of natural, sustainable, and healthy marine foods.

[0021] 3. This invention is specifically designed for chronic inflammatory diseases such as tumors, arthritis, and psoriasis. This nutritional fortifier provides a safe and long-lasting dietary intervention for specific populations through a dual pathway of "anti-inflammatory + anti-angiogenic" action, and has important clinical auxiliary application value. Detailed Implementation

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] All raw materials used in the following embodiments of the present invention are commercially available products: Lactobacillus plantarum, product code TS279067, Ningbo Taisto Biotechnology Co., Ltd.

[0024] Streptococcus thermophilus, product code BMZ132092, Ningbo Mingzhou Biotechnology Co., Ltd.

[0025] Lactobacillus rhamnosus, product number HZB115392, Hangzhou Branch of Wuhan Gray Algae Biotechnology Co., Ltd.

[0026] Lactobacillus bulgaricus, product number HZB116558, Hangzhou Branch of Wuhan Gray Algae Biotechnology Co., Ltd.

[0027] Bifidobacterium breve, catalog number HZB231440, Zhengzhou Fangjue Biotechnology Co., Ltd.

[0028] DMEM culture medium, brand Gibco, catalog number 11995065, purchased from Dingxiangtong.

[0029] Sea cucumber powder, Lanzhou Waterles Biotechnology Co., Ltd., specification 10:1.

[0030] Wakame seaweed extract, Lanzhou Waterles Biotechnology Co., Ltd., specification 10:1.

[0031] Oyster extract, Jiangsu Huace Biotechnology Co., Ltd., specification 10:1.

[0032] Ulva extract, Shaanxi Bohong Health Industry Co., Ltd., specification 10:1.

[0033] Soy protein powder, Hebei Tuohai Biotechnology Co., Ltd.

[0034] Oat flour, Guangzhou Huayu Biotechnology Co., Ltd.

[0035] Inulin, Hebei Pengyu Biotechnology Co., Ltd.

[0036] Example 1 This embodiment provides a nutritional fortifier containing kelp extract, comprising the following components in parts by weight: 23 parts kelp extract, 52 parts soy protein powder, 11 parts oat flour, 4 parts inulin, 8 parts sea cucumber powder, and 3 parts wakame seaweed extract.

[0037] The preparation method of the kelp extract includes the following steps: (1) Wash fresh kelp, dry it, and grind it into powder less than 100 mesh to obtain kelp powder; (2) Sterilize the kelp powder, add sterile water at 8 times the weight of the kelp, and add glucose at 1.8% of the weight of the kelp powder to obtain fermentation raw materials. Add the inoculum, with a dosage of 5×10⁻⁶. 7The fermentation feed consisted of CFU / mL of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus, with a live bacteria ratio of 0.4:1:1.4. The fermentation was then carried out at a constant temperature of 37℃ for 45 hours, followed by sterilization to obtain the fermentation broth. (3) The fermentation broth was filtered through a 0.45 μm filter membrane, concentrated under reduced pressure, and spray-dried to obtain kelp extract.

[0038] The method for preparing the nutrient fortifier containing kelp extract includes the following steps: mixing kelp extract, soybean protein powder, oat flour, inulin, sea cucumber powder and wakame extract evenly to obtain the nutrient fortifier containing kelp extract.

[0039] Example 2 This embodiment provides a nutritional fortifier containing kelp extract, comprising the following components in parts by weight: 25 parts kelp extract, 50 parts soy protein powder, 12 parts oat flour, 3 parts inulin, 7 parts sea cucumber powder, and 2 parts wakame seaweed extract.

[0040] The preparation method of the kelp extract includes the following steps: (1) Wash fresh kelp, dry it, and grind it into powder less than 100 mesh to obtain kelp powder; (2) Sterilize the kelp powder, add sterile water at 8 times the weight of the kelp, and add glucose at 1.8% of the weight of the kelp powder to obtain fermentation raw materials. Add the inoculum, with a dosage of 3×10⁻⁶. 7 The fermentation feed consisted of CFU / mL of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus, with a live bacteria ratio of 0.3:1:1.5. The mixture was then anaerobic fermented at 35°C for 50 hours and sterilized to obtain the fermentation broth. (3) The fermentation broth was filtered through a 0.45 μm filter membrane, concentrated under reduced pressure, and spray-dried to obtain kelp extract.

[0041] The method for preparing the nutrient fortifier containing kelp extract includes the following steps: mixing kelp extract, soybean protein powder, oat flour, inulin, sea cucumber powder and wakame extract evenly to obtain the nutrient fortifier containing kelp extract.

[0042] Example 3 This embodiment provides a nutritional fortifier containing kelp extract, comprising the following components in parts by weight: 22 parts kelp extract, 55 parts soybean protein powder, 12 parts oat flour, 3 parts inulin, 7 parts sea cucumber powder, and 4 parts wakame seaweed extract.

[0043] The preparation method of the kelp extract includes the following steps: (1) Wash fresh kelp, dry it, and grind it into powder less than 100 mesh to obtain kelp powder; (2) Sterilize the kelp powder, add sterile water at 8 times the weight of the kelp, and add glucose at 1.8% of the weight of the kelp powder to obtain fermentation raw materials. Add the inoculum, with a dosage of 6 × 10⁻⁶. 7 The fermentation feed consisted of CFU / mL of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus, with a live bacteria ratio of 0.5:1:1.2. The fermentation was then carried out at a constant temperature of 40℃ for 40 hours, followed by sterilization to obtain the fermentation broth. (3) The fermentation broth was filtered through a 0.45 μm filter membrane, concentrated under reduced pressure, and spray-dried to obtain kelp extract.

[0044] The method for preparing the nutrient fortifier containing kelp extract includes the following steps: mixing kelp extract, soybean protein powder, oat flour, inulin, sea cucumber powder and wakame extract evenly to obtain the nutrient fortifier containing kelp extract.

[0045] Comparative Example 1 The difference between this comparative example and Example 1 is that the bacterial strains include Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus; the ratio of the number of live bacteria of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus in the bacterial strains is 1:1:1.

[0046] Comparative Example 2 The difference between this comparative example and Example 1 is that the bacterial strains include Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus; the ratio of the number of viable bacteria of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus in the bacterial strains is 1.4:0.4:1.

[0047] Comparative Example 3 The difference between this comparative example and Example 1 is that the bacterial strains include Lactobacillus plantarum and Streptococcus thermophilus with a live bacterial ratio of 0.4:1.

[0048] Comparative Example 4 The difference between this comparative example and Example 1 is that the bacterial strain includes Streptococcus thermophilus and Lactobacillus rhamnosus with a live bacteria ratio of 1:1.4.

[0049] Comparative Example 5 The difference between this comparative example and Example 1 is that the anaerobic fermentation was carried out at a constant temperature of 37°C for 60 hours.

[0050] Comparative Example 6 The difference between this comparative example and Example 1 is: CN116077537B A kelp extract and its preparation method and application of the kelp extract prepared in Example 1.

[0051] Comparative Example 7 The difference between this comparative example and Example 1 is that the total number of parts of kelp extract (23 parts), sea cucumber powder (8 parts), and wakame seaweed extract (3 parts) remains the same, but the proportions are changed. Instead, the proportions are 28 parts of kelp extract, 5 parts of sea cucumber powder, and 1 part of wakame seaweed extract.

[0052] Comparative Example 8 The difference between this comparative example and Example 1 is that the total number of parts of kelp extract (23 parts), sea cucumber powder (8 parts), and wakame seaweed extract (3 parts) remains the same, but the proportions are changed. Instead, the proportions are 20 parts of kelp extract, 9 parts of sea cucumber powder, and 4 parts of wakame seaweed extract.

[0053] Comparative Example 9 The difference between this comparative example and Example 1 is that 8 parts of sea cucumber powder and 3 parts of wakame seaweed extract were replaced with 8 parts of oyster extract and 3 parts of ulnatum extract.

[0054] Performance testing 1. Content of fucoidan in kelp extract: The determination method was based on Example 1 of CN116077537B, "A Kelp Extract and Its Preparation Method and Application". The results are shown in Table 1.

[0055] Table 1. Content of fucoidan

[0056] As shown in Table 1, the type of bacteria in the inoculant and the fermentation time have a significant impact on the fucoidan content. The fucoidan content in the kelp extract of this invention is significantly higher than that in the prior art.

[0057] 2. In vitro cell experiments: Expression of inflammatory factors; investigation of the regulatory effect of a nutrient fortifier after simulated gastrointestinal digestion on the inflammatory response of macrophages (RAW264.7). Specific steps are as follows: (1) In vitro digestion and sterilization: Accurately weigh 100 mg of nutrient fortifier, dissolve it in 10 mL of preheated simulated gastric juice (Chinese Pharmacopoeia), place it in a shaker at 37°C, and digest it by shaking at 200 rpm for 2 h; adjust the pH of the gastric juice to 7.0 with 1 mol / L NaOH, add an equal volume of 10 mL of simulated intestinal juice (Chinese Pharmacopoeia), and continue to digest it by shaking at 200 rpm for 2 h in a shaker at 37°C. Before acting on the cells, sterilize the digested sample by passing it through a 0.22 μm filter membrane.

[0058] (2) Cell treatment and inflammation induction: 2×10 5RAW264.7 cells were seeded at 100 cells / well into 6-well plates, with 3 replicates per treatment group. The seeded cells were cultured at 37°C and 5% CO2 for 24 hours. Afterward, the medium was replaced with serum- and antibiotic-free DMEM containing nutrient enhancers for 6 hours of pretreatment. 20 μL of the original sample solution was added to each well, and the volume was brought to 1 mL with serum- and antibiotic-free DMEM. LPS was then added to the medium to a concentration of 1 μg / mL. Cells were treated with LPS for 2 hours to extract RNA, and for 6 hours to extract protein.

[0059] (3) Index detection: RAW264.7 cells were seeded in 12-well cell culture plates. After 24 hours, the medium was replaced with DMEM containing nutrient fortifiers but free of serum and antibiotics. 20 μL of sample stock solution was added to each well, and the volume of each well was brought up to 1 mL with DMEM free of serum and antibiotics. After 6 hours, LPS was added to a concentration of 1 μg / mL. RNA was collected after 2 hours, and the expression level of IL-1β inflammatory factor mRNA was quantitatively analyzed by RT-qPCR. The relative expression level of inflammatory factor mRNA was calculated, that is, the ratio of inflammatory factor mRNA to GAPDH (glyceraldehyde-3-phosphate dehydrogenase, internal control) mRNA.

[0060] And set a blank group: do not add LPS.

[0061] The results are shown in Table 2.

[0062] Table 2 Anti-inflammatory effects

[0063] As shown in Table 2, the type and ratio of bacterial strains affect the composition of active substances in kelp extract, thus affecting the anti-inflammatory effect. Furthermore, the anti-inflammatory effect of the nutritional fortifier is better when kelp extract, sea cucumber powder, and wakame extract are added in a specific ratio.

[0064] 3. Storage stability: The nutrient fortifier was sealed and stored at 25℃ for 6 months, and the presence of clumping was observed. The results are shown in Table 3.

[0065] Table 3 Storage Stability

[0066] As shown in Table 3, the nutritional fortifier prepared by this invention has excellent stability.

[0067] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A nutritional fortifier containing kelp extract, characterized in that, It includes the following components in parts by weight: 20-30 parts kelp extract, 50-60 parts soybean protein powder, 5-15 parts oat flour, 1-10 parts inulin, 1-10 parts sea cucumber powder, and 1-5 parts wakame seaweed extract.

2. The nutritional fortifier containing kelp extract according to claim 1, characterized in that, The preparation method of the kelp extract includes the following steps: (1) Wash fresh kelp, dry it, and crush it to obtain kelp powder; (2) Sterilize the kelp powder, add sterile water and glucose to obtain fermentation raw materials, add inoculum, carry out fermentation, sterilize after fermentation to obtain fermentation liquid; (3) The fermentation broth was filtered, concentrated under reduced pressure, and spray-dried to obtain kelp extract.

3. The nutritional fortifier containing kelp extract according to claim 2, characterized in that, Wash the fresh kelp, dry it, and grind it into powder smaller than 100 mesh.

4. The nutritional fortifier containing kelp extract according to claim 2, characterized in that, The bacterial strains include Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus.

5. The nutritional fortifier containing kelp extract according to claim 4, characterized in that, The ratio of viable Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus rhamnosus in the bacterial strain was (0.3-0.5):1:(1.2-1.5).

6. The nutritional fortifier containing kelp extract according to claim 2, characterized in that, Fermentation conditions: anaerobic fermentation at a constant temperature of 35-40℃ for 40-50 hours.

7. The nutritional fortifier containing kelp extract according to claim 1, characterized in that, The mass fraction of kelp extract is 2-3 times the total mass fraction of sea cucumber powder and wakame extract.

8. The nutritional fortifier containing kelp extract according to claim 7, characterized in that, The mass ratio of kelp extract, sea cucumber powder, and wakame extract is (22-25):(7-9):(2-4).

9. The nutritional fortifier containing kelp extract according to claim 8, characterized in that, It includes the following components in parts by weight: 22-25 parts kelp extract, 50-55 parts soybean protein powder, 10-12 parts oat flour, 3-5 parts inulin, 7-9 parts sea cucumber powder, and 2-4 parts wakame seaweed extract.

10. A method for preparing a nutrient fortifier containing kelp extract as described in any one of claims 1-9, characterized in that, Includes the following steps: Kelp extract, soy protein powder, oat flour, inulin, sea cucumber powder, and wakame extract are mixed evenly to obtain a nutritional fortifier containing kelp extract.

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