A composition of DHA algal oil microcapsule powder and preparation method and application

Abstract

The application provides a composition of DHA algal oil microcapsule powder and a preparation method and application, and relates to the field of food technology.The composition is composed of the following components in parts by weight: 20-44 parts of taurine, 1-10 parts of turmeric powder, 15-25 parts of purple cabbage powder, 15-25 parts of Chinese wolfberry extract, 15-25 parts of sea buckthorn extract, 30-50 parts of DHA algal oil microcapsule powder, 10-20 parts of phosphatidylserine and 8-15 parts of blueberry anthocyanin.On the basis of the DHA algal oil microcapsule powder, the phosphatidylserine and the blueberry anthocyanin, the taurine, the turmeric powder, the purple cabbage powder, the Chinese wolfberry extract and the sea buckthorn extract are further compounded, and the composition obtained under specific preparation method conditions has the effect of synergistically improving memory.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a composition containing DHA algal oil microcapsule powder, its preparation method, and its application. Background Technology

[0002] Memory impairment refers to a pathological state in which an individual experiences a decline, abnormality, or loss of function in the process of learning, storing, recognizing, or recalling information and skills. It is a common symptom of neurological and psychiatric disorders. Adolescents are in a critical period of brain development, with the frontal and temporal lobes maturing rapidly and neuronal connections undergoing reorganization and simplification—a core stage for the formation of memory, logical thinking, and learning abilities. However, adolescents commonly face problems such as high-intensity mental exertion, prolonged sleep deprivation, high stress levels, dependence on electronic devices, and unbalanced diets, leading to increasingly prevalent phenomena such as memory decline, poor concentration, reduced learning efficiency, and exacerbated mental fatigue. In middle-aged and elderly individuals, age-related brain aging and other degenerative diseases of the central nervous system lead to a decline in learning, memory, and cognitive functions. Therefore, protecting and improving brain function and delaying or preventing the aging of nerve cells are key research areas for memory-enhancing products.

[0003] Docosahexaenoic acid (DHA) is an essential component of brain cells and nerve tissue, crucial for maintaining cell morphology and physiological function. Increased DHA levels in biological membranes affect membrane fluidity, permeability, and receptor activity, thus influencing membrane function and enhancing nerve signal transmission and brain and nervous system activity. Phosphatidylserine, an active substance in cell membranes, is particularly found in brain cells. Its main function is to improve nerve cell function, regulate nerve impulse transmission, and enhance brain memory. Therefore, traditional memory-enhancing products often contain phosphatidylserine (PS) and docosahexaenoic acid.

[0004] For example, Chinese invention patent CN119817809A discloses a composition beneficial for improving brain cognition, memory, sleep, and for preventing and improving Alzheimer's disease; this composition contains L-α-glycerophosphate choline (GPC), phosphatidylserine (PS), docosahexaenoic acid, tea theanine (L-theanine), B vitamins, and vitamin D3, etc. Chinese invention patent CN109222075A discloses a DHA phosphatidylserine soft capsule, the core of which comprises the following ingredients by weight: main ingredients: 60 parts DHA algal oil, 40 parts phosphatidylserine, 40 parts taurine, 160 parts walnut oil; excipients: 15 parts beeswax, 3 parts zinc lactate, 1 part vitamin E oil, 1 part astaxanthin. This soft capsule is said to improve memory and vision in users. However, the memory-improving effects of the above products are all due to the conventional active ingredients DHA and phosphatidylserine, neglecting the interactions between the other active ingredients.

[0005] Based on this, researchers further improved the ingredients. Chinese invention patent CN115737747A improved the traditional Chinese medicine ingredients and provided a traditional Chinese medicine composition for improving memory and preventing Alzheimer's disease and its application. The traditional Chinese medicine composition is made of the following components: 5-30g of Polygonatum sibiricum, 2-20g of Lycium barbarum, 1-20g of green tea, 1-20g of Ziziphus jujuba var. spinosa, 1-15g of Hippophae rhamnoides, and 2-25g of Morus alba leaves. This invention selectively chooses suitable medicinal and edible traditional Chinese medicines, based on the principle of strengthening the body and replenishing deficiencies. Through the medicinal and edible nourishment of the liver and kidneys, strengthening the spleen and soothing the lungs, and replenishing deficiencies, it improves the internal environment of the patient's body, enhances the development of the patient's attention and the metabolism of areas related to working memory. In addition, Chinese invention patent CN114028514A discloses a medicinal and edible composition of wolfberry with memory-improving effects, its preparation method and application. The composition is made from 5-15 parts of wolfberry, 2-8 parts of ginseng, 15-25 parts of poria cocos, 5-15 parts of polygonatum sibiricum, 5-15 parts of lily bulb, 5-15 parts of sea buckthorn, 5-12 parts of citron, 8-16 parts of daylily, 10-20 parts of jujube seed, 5-8 parts of sophora japonica flower bud, 2-5 parts of alpinia oxyphylla, 0.1-0.4 parts of taurine, 0.1-0.4 parts of soy isoflavones, 0.05-0.15 parts of selenium-enriched yeast, and 0.05-0.15 parts of bifidobacterium adolescentis. It can improve the spatial learning and memory ability of mice with memory impairment, shorten their escape latency and search distance, reduce the degree of oxidative damage to mouse brain tissue, inhibit the activity of acetylcholinesterase in brain tissue, and has a good preventive and therapeutic effect on age-related memory decline. However, even though the above-mentioned technical solutions have conducted relevant research on medicinal and edible homologous components, no component with synergistic effects in improving memory and providing multiple antioxidant benefits has been found. Furthermore, in the above solutions, jujube seed and polygonatum are the main components that provide the effects of preventing cardiovascular and cerebrovascular diseases, anti-aging, improving cognitive impairment, and nourishing blood and calming the mind. They play a leading role in demonstrating the technical effects. Therefore, even if the components are subsequently improved, those skilled in the art would not omit these leading components in order to maintain or improve the memory effect. Moreover, the above-mentioned technical solutions all use water decoction for the preparation of the composition, which is not conducive to the effective components exerting their effects in the product.

[0006] Currently, to preserve bioactivity and improve the utilization rate of active ingredients in plants, low-temperature and mild extraction methods, such as ultrasonic or microwave-assisted processing, are generally used. However, most extractions use ethanol as the organic solvent. Although ethanol is a green reagent, residual ethanol in food preparation may still be detrimental to health. Furthermore, improper pH adjustment during extraction can not only affect extraction efficiency but also hinder the dissolution of some active ingredients, thus affecting the synergistic effect between components.

[0007] Therefore, there is a need to provide a food-grade composition that exhibits synergistic effects among its components to significantly enhance memory function, and a green preparation method thereof. Summary of the Invention

[0008] This invention addresses the problems existing in the prior art by providing a composition containing DHA algal oil microcapsule powder, its preparation method, and its application. Specifically, it provides a composition, preparation method, and application for assisting in memory improvement. The composition of this invention, based on commonly used components such as DHA, phosphatidylserine, and blueberry anthocyanins, is compounded with taurine, turmeric powder, purple cabbage powder, wolfberry extract, and sea buckthorn extract. These five components, in a specific ratio, synergistically enhance each other, resulting in highly effective antioxidant properties and further improving the efficacy of memory assistance. Furthermore, the effective components in wolfberry and sea buckthorn undergo enzymatic hydrolysis and water extraction under gradient heating and acidic pH conditions, allowing the extract components to interact with other components in the composition, thereby enhancing the memory-assisting effect.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is as follows: First, the present invention provides a composition for assisting in improving memory, comprising, by weight, the following components: 20-44 parts taurine, 1-10 parts turmeric powder, 15-25 parts purple cabbage powder, 15-25 parts wolfberry extract, 15-25 parts sea buckthorn extract, 30-50 parts DHA algal oil microcapsule powder, 10-20 parts phosphatidylserine (PS) and 8-15 parts blueberry anthocyanins.

[0010] Preferably, the weight ratio of taurine, turmeric powder, purple cabbage powder, wolfberry extract and sea buckthorn extract is 20-44:1-10:15-25:15-25:15-25.

[0011] Preferably, the preparation method of the wolfberry extract includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to wolfberry powder for enzymatic hydrolysis to obtain wolfberry enzymatic hydrolysate; after microwave-assisted extraction of wolfberry enzymatic hydrolysate with water, stirring extraction is performed, and filtration is carried out to obtain crude wolfberry extract; the crude wolfberry extract is concentrated and dried to obtain wolfberry extract.

[0012] More preferably, the preparation method of the wolfberry enzymatic hydrolysate includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to wolfberry powder, mixing, gradually heating to 33-45℃, shaking treatment for 6-8 hours to obtain wolfberry enzymatic hydrolysate.

[0013] More preferably, the preparation method of the wolfberry enzymatic hydrolysate includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to wolfberry powder and mixing, heating from 25°C to 33-38°C at a rate of 1-2°C / min, shaking for 2-3 hours, and then continuing to heat to 40-45°C at a rate of 1-2°C / min and shaking for 4-5 hours to obtain wolfberry enzymatic hydrolysate.

[0014] More preferably, the preparation method of the wolfberry enzymatic hydrolysate includes the following steps: adding enzyme, enzymatic hydrolysate and antioxidant to wolfberry powder, heating from 25°C to 35°C at a rate of 1.5°C / min, shaking for 2.5h, and then continuing to heat to 43°C at a rate of 1.5°C / min and shaking for 4.5h to obtain wolfberry enzymatic hydrolysate.

[0015] More preferably, the rotational speed of the oscillation process is 100-150 rpm.

[0016] More preferably, the rotational speed of the oscillation process is 120 rpm.

[0017] More preferably, the ratio of the mass of the goji berry powder to the volume of the enzymatic hydrolysate to the mass of the antioxidant is 1:20-30:0.1-0.2, in g:mL:g.

[0018] More preferably, the mass ratio of the goji berry powder to the volume ratio of the enzymatic hydrolysate to the mass ratio of the antioxidant is 1:25:0.15, in g:mL:g.

[0019] More preferably, the enzyme is a mixture of cellulase and pectinase.

[0020] More preferably, the amount of cellulase added is 200-400 U / g (the substrate is wolfberry powder), and the amount of pectinase added is 100-200 U / g (the substrate is wolfberry powder).

[0021] More preferably, the amount of cellulase added is 300 U / g (substrate is wolfberry powder), and the amount of pectinase added is 150 U / g (substrate is wolfberry powder).

[0022] More preferably, the enzymatic hydrolysate is a sodium phosphate buffer solution with a pH of 5.5-6.5.

[0023] More preferably, the enzymatic hydrolysant is a sodium phosphate buffer solution with a pH of 6.0.

[0024] In this invention, the sodium phosphate buffer solution is a buffer solution containing sodium dihydrogen phosphate and disodium hydrogen phosphate, with a molar concentration of 0.01-0.1M; preferably 0.05M.

[0025] In this invention, the antioxidant is a conventionally used antioxidant, including but not limited to vitamin C, vitamin E, and tea polyphenols.

[0026] More preferably, the preparation method of the wolfberry extract includes the following steps: using 10-20 times the volume of water to microwave-assisted extract the wolfberry enzymatic hydrolysate at 33-45℃ for 2-4 minutes, then stirring and extracting at 33-45℃ for 2-4 hours, filtering to obtain crude wolfberry extract; concentrating and drying the crude wolfberry extract to obtain wolfberry extract.

[0027] More preferably, the preparation method of the wolfberry extract includes the following steps: using 15 times the volume of water to microwave-assistedly extract the wolfberry enzymatic hydrolysate at 40°C for 3 minutes, then stirring and extracting at 40°C for 3 hours, filtering to obtain a crude wolfberry extract; concentrating and drying the crude wolfberry extract to obtain the wolfberry extract.

[0028] More preferably, the power of the microwave-assisted extraction is 500-700W; even more preferably, the power of the microwave-assisted extraction is 600W.

[0029] More preferably, the concentration is concentrated into an extract with a relative density of 1.1-1.3 (measured at 50°C).

[0030] More preferably, the concentration is concentrated into an extract with a relative density of 1.2 (measured at 50°C).

[0031] More preferably, the drying is freeze-drying for 12-36 hours; even more preferably, the drying is freeze-drying for 24 hours.

[0032] Preferably, the preparation method of the sea buckthorn extract includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to sea buckthorn powder for enzymatic hydrolysis to obtain sea buckthorn enzymatic hydrolysate; after microwave-assisted extraction of sea buckthorn enzymatic hydrolysate with water, stirring extraction is performed, and filtration is carried out to obtain crude sea buckthorn extract; the crude sea buckthorn extract is concentrated and dried to obtain sea buckthorn extract.

[0033] More preferably, the preparation method of the sea buckthorn enzymatic hydrolysate includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to sea buckthorn powder, mixing, gradually heating to 33-45℃, and shaking for 6-8 hours to obtain sea buckthorn enzymatic hydrolysate.

[0034] More preferably, the preparation method of the sea buckthorn enzymatic hydrolysate includes the following steps: adding enzyme, enzymatic hydrolysate and antioxidant to sea buckthorn powder, heating from 25°C to 33-38°C at a rate of 1-2°C / min, shaking for 2-3 hours, and then continuing to heat to 40-45°C at a rate of 1-2°C / min and shaking for 4-5 hours to obtain the sea buckthorn enzymatic hydrolysate.

[0035] More preferably, the preparation method of the sea buckthorn enzymatic hydrolysate includes the following steps: adding enzyme, enzymatic hydrolysate and antioxidant to sea buckthorn powder, heating from 25°C to 35°C at a rate of 1.5°C / min, shaking for 2.5h, and then continuing to heat to 43°C at a rate of 1.5°C / min and shaking for 4.5h to obtain the sea buckthorn enzymatic hydrolysate.

[0036] More preferably, the rotational speed of the oscillation process is 100-150 rpm.

[0037] More preferably, the rotational speed of the oscillation process is 120 rpm.

[0038] More preferably, the ratio of the mass of the sea buckthorn powder to the volume of the enzymatic hydrolysate to the mass of the antioxidant is 1:20-30:0.1-0.2, in g:mL:g.

[0039] More preferably, the mass ratio of the sea buckthorn powder to the volume ratio of the enzymatic hydrolysate to the mass ratio of the antioxidant is 1:25:0.15, in g:mL:g.

[0040] More preferably, the enzyme is a mixture of cellulase and pectinase.

[0041] More preferably, the amount of cellulase added is 200-400 U / g (substrate is sea buckthorn powder), and the amount of pectinase added is 100-200 U / g (substrate is sea buckthorn powder).

[0042] More preferably, the amount of cellulase added is 300 U / g (substrate is sea buckthorn powder), and the amount of pectinase added is 150 U / g (substrate is sea buckthorn powder).

[0043] More preferably, the enzymatic hydrolysate is a sodium phosphate buffer solution with a pH of 5.5-6.5.

[0044] More preferably, the enzymatic hydrolysant is a sodium phosphate buffer solution with a pH of 6.0.

[0045] In this invention, the sodium phosphate buffer solution is a buffer solution containing sodium dihydrogen phosphate and disodium hydrogen phosphate, with a molar concentration of 0.01-0.1M; preferably 0.05M.

[0046] In this invention, the antioxidant is a conventionally used antioxidant, including but not limited to vitamin C, vitamin E, and tea polyphenols.

[0047] More preferably, the preparation method of the sea buckthorn extract includes the following steps: using 10-20 times the volume of water to microwave-assisted extract the sea buckthorn enzymatic hydrolysate at 33-45℃ for 2-4 minutes, then stirring and extracting at 33-45℃ for 2-4 hours, filtering to obtain a crude sea buckthorn extract; concentrating and drying the crude sea buckthorn extract to obtain the sea buckthorn extract.

[0048] More preferably, the preparation method of the sea buckthorn extract includes the following steps: using 15 times the volume of water to microwave-assistedly extract the sea buckthorn enzymatic hydrolysate at 40°C for 3 minutes, then stirring and extracting at 40°C for 3 hours, filtering to obtain a crude sea buckthorn extract; concentrating and drying the crude sea buckthorn extract to obtain the sea buckthorn extract.

[0049] More preferably, the power of the microwave-assisted extraction is 500-700W; even more preferably, the power of the microwave-assisted extraction is 600W.

[0050] More preferably, the concentration is concentrated into an extract with a relative density of 1.1-1.3 (measured at 50°C).

[0051] More preferably, the concentration is concentrated into an extract with a relative density of 1.2 (measured at 50°C).

[0052] More preferably, the drying is freeze-drying for 12-36 hours; even more preferably, the drying is freeze-drying for 24 hours.

[0053] More preferably, the weight ratio of taurine, turmeric powder, purple cabbage powder, wolfberry extract and sea buckthorn extract is 25-35:3-8:18-22:18-22:18-22.

[0054] More preferably, the weight ratio of taurine, turmeric powder, purple cabbage powder, wolfberry extract and sea buckthorn extract is 30:5:20:20:20.

[0055] Preferably, the composition comprises, by weight, the following components: 25-35 parts taurine, 3-8 parts turmeric powder, 18-22 parts purple cabbage powder, 18-22 parts wolfberry extract, 18-22 parts sea buckthorn extract, 35-45 parts DHA algal oil microcapsule powder, 13-18 parts phosphatidylserine and 10-13 parts blueberry anthocyanins.

[0056] More preferably, the composition comprises, by weight, the following components: 30 parts taurine, 5 parts turmeric powder, 20 parts purple cabbage powder, 20 parts wolfberry extract, 20 parts sea buckthorn extract, 40 parts DHA algal oil microcapsule powder, 16 parts phosphatidylserine and 12 parts blueberry anthocyanins.

[0057] Then, the present invention provides a method for preparing the above composition, comprising the steps of: mixing wolfberry extract, sea buckthorn extract, taurine, turmeric powder, purple cabbage powder, DHA algal oil microcapsule powder, phosphatidylserine and blueberry anthocyanins to obtain the composition.

[0058] Finally, the present invention provides the use of the above composition in the preparation of products that have the effect of helping to improve memory.

[0059] Preferably, the food is not limited to health food or ordinary food.

[0060] Compared with the prior art, the present invention has the following beneficial effects: 1. In the composition of this invention, the basic component DHA is an Omega-3 unsaturated fatty acid that can improve brain metabolism and reduce damage to nerve cells; phosphatidylserine can inhibit the secretion of excessive cortisol to a certain extent, reduce its damage to hippocampal nerve cells, and improve brain energy metabolism, alleviating problems such as inattention and decreased memory efficiency; blueberry anthocyanins can reduce mitochondrial oxidative damage and protect the integrity of the blood-brain barrier; based on the above components, taurine, turmeric powder, purple cabbage powder, wolfberry extract, and sea buckthorn extract are further compounded; the five components complement each other, bringing synergistic antioxidant and memory-enhancing effects.

[0061] 2. In the composition of the present invention, the wolfberry extract and sea buckthorn extract are subjected to gradient heating treatment with an enzymatic hydrolysate and microwave-assisted extraction treatment with water. Under specific pH and temperature conditions, the extracts of wolfberry extract and sea buckthorn extract interact with taurine, turmeric powder and purple cabbage powder, resulting in significantly enhanced antioxidant and synergistic effects to improve memory.

[0062] 3. In the composition of the present invention, the eight components work together to significantly improve antioxidant properties and help improve memory under specific ratio conditions. Detailed Implementation

[0063] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0064] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0065] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention are obtained through conventional commercial means.

[0066] In the following embodiments, the purchase information of the main raw material components used is shown in Table 1. Products from different manufacturers do not have a significant impact on the effect.

[0067] Table 1. Purchase Information of Main Raw Material Components

[0068] Example 1 A composition for aiding memory improvement, comprising, by weight, the following components: 30 parts taurine, 5 parts turmeric powder, 20 parts purple cabbage powder, 20 parts wolfberry extract, 20 parts sea buckthorn extract, 40 parts DHA algal oil microcapsule powder, 16 parts phosphatidylserine and 12 parts blueberry anthocyanins.

[0069] The preparation method of wolfberry extract is as follows: (1) Add 300 U / g cellulase (substrate is wolfberry powder), 150 U / g pectinase (substrate is wolfberry powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=6.0) and VC to wolfberry powder; first heat from 25℃ to 35℃ and shake at 120 rpm for 2.5 h, then continue to heat to 43℃ and shake at 120 rpm for 4.5 h; the heating rate of each step is 1.5℃ / min, to obtain wolfberry enzymatic hydrolysate; The ratio of the mass of wolfberry powder to the volume of enzymatic hydrolysate to the mass of vitamin C is 1:25:0.15, in g:mL:g. (2) The wolfberry enzymatic hydrolysate was extracted with 15 times the volume of water at 40°C using microwave-assisted extraction at 600W for 3 min, and then stirred at 40°C for 3 h. After filtration, a crude extract was obtained. The crude extract was concentrated into an extract with a relative density of 1.2 (measured at 50°C) and freeze-dried to obtain wolfberry extract.

[0070] The preparation method of sea buckthorn extract is as follows: (1) Add 300 U / g cellulase (substrate is sea buckthorn powder), 150 U / g pectinase (substrate is sea buckthorn powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=6.0) and VC to sea buckthorn powder; first heat from 25℃ to 35℃ and shake at 120 rpm for 2.5 h, then continue to heat to 43℃ and shake at 120 rpm for 4.5 h; the heating rate of each step is 1.5℃ / min, and sea buckthorn enzymatic hydrolysate is obtained; The ratio of sea buckthorn powder mass to enzymatic hydrolysate volume to vitamin C mass is 1:25:0.15, in g:mL:g. (2) The sea buckthorn hydrolysate was extracted with 15 times the volume of water at 40°C using a microwave-assisted extraction at 600W for 3 minutes, followed by stirring and extraction at 40°C for 3 hours. After filtration, a crude extract was obtained. The crude extract was concentrated into an extract with a relative density of 1.2 (measured at 50°C) and then freeze-dried to obtain the sea buckthorn extract.

[0071] The composition is prepared by mixing wolfberry extract, sea buckthorn extract, taurine, turmeric powder, purple cabbage powder, DHA algal oil microcapsule powder, phosphatidylserine, and blueberry anthocyanins to obtain the composition.

[0072] Example 2 A composition for aiding memory improvement, comprising, by weight, the following components: 25 parts taurine, 8 parts turmeric powder, 18 parts purple cabbage powder, 22 parts wolfberry extract, 22 parts sea buckthorn extract, 35 parts DHA algal oil microcapsule powder, 18 parts phosphatidylserine and 13 parts blueberry anthocyanins.

[0073] The preparation method of wolfberry extract is as follows: (1) Add 200 U / g cellulase (substrate is wolfberry powder), 200 U / g pectinase (substrate is wolfberry powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=5.5) and vitamin E to wolfberry powder; first heat from 25℃ to 33℃ and shake at 100 rpm for 3 h, then continue to heat to 45℃ and shake at 100 rpm for 4 h; the heating rate of each step is 2℃ / min for enzymatic hydrolysis to obtain wolfberry enzymatic hydrolysate; The ratio of the mass of wolfberry powder to the volume of enzymatic hydrolysate to the mass of vitamin E is 1:30:0.2, in g:mL:g. (2) The wolfberry enzymatic hydrolysate was extracted with 10 times the volume of water at 33°C using a microwave-assisted extraction at 500W for 4 min, and then stirred at 33°C for 4 h. After filtration, a crude extract was obtained. The crude extract was concentrated into an extract with a relative density of 1.1 (measured at 50°C) and freeze-dried to obtain wolfberry extract.

[0074] The preparation method of sea buckthorn extract is as follows: (1) Add 200 U / g cellulase (substrate is sea buckthorn powder), 200 U / g pectinase (substrate is sea buckthorn powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=5.5) and vitamin E to sea buckthorn powder; first heat from 25℃ to 33℃ and shake at 100 rpm for 3 h, then continue to heat to 45℃ and shake at 100 rpm for 4 h; the heating rate of each step is 2℃ / min for enzymatic hydrolysis to obtain sea buckthorn enzymatic hydrolysate; The ratio of sea buckthorn powder mass to enzymatic hydrolysate volume to vitamin E mass is 1:30:0.2, in g:mL:g. (2) The sea buckthorn hydrolysate was extracted with 10 times the volume of water at 33°C using a microwave-assisted extraction at 500W for 4 min, and then stirred at 33°C for 4 h. After filtration, a crude extract was obtained. The crude extract was concentrated into an extract with a relative density of 1.1 (measured at 50°C) and freeze-dried to obtain the sea buckthorn extract.

[0075] The composition is prepared by mixing wolfberry extract, sea buckthorn extract, taurine, turmeric powder, purple cabbage powder, DHA algal oil microcapsule powder, phosphatidylserine, and blueberry anthocyanins to obtain the composition.

[0076] Example 3 A composition for aiding memory improvement, comprising, by weight, the following components: 35 parts taurine, 3 parts turmeric powder, 22 parts purple cabbage powder, 18 parts wolfberry extract, 18 parts sea buckthorn extract, 45 parts DHA algal oil microcapsule powder, 13 parts phosphatidylserine and 10 parts blueberry anthocyanins.

[0077] The preparation method of wolfberry extract is as follows: (1) Add 400 U / g cellulase (substrate is wolfberry powder), 100 U / g pectinase (substrate is wolfberry powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=6.5) and tea polyphenols to wolfberry powder; first heat from 25℃ to 38℃ and shake at 150 rpm for 2 h, then continue to heat to 40℃ and shake at 150 rpm for 5 h; the heating rate of each step is 1℃ / min for enzymatic hydrolysis to obtain wolfberry enzymatic hydrolysate; The ratio of the mass of wolfberry powder to the volume of enzymatic hydrolysate to the mass of tea polyphenols is 1:20:0.1, in g:mL:g. (2) The wolfberry enzymatic hydrolysate was extracted with 10 times the volume of water at 45°C using a microwave-assisted extraction at 700W for 2 minutes, and then stirred at 45°C for 2 hours. After filtration, a crude extract was obtained. The crude extract was concentrated into an extract with a relative density of 1.3 (measured at 50°C) and freeze-dried to obtain wolfberry extract.

[0078] The preparation method of sea buckthorn extract is as follows: (1) Add 400 U / g cellulase (substrate is sea buckthorn powder), 100 U / g pectinase (substrate is sea buckthorn powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=6.5) and tea polyphenols to sea buckthorn powder; first heat from 25℃ to 38℃ and shake at 150 rpm for 2 h, then continue to heat to 40℃ and shake at 150 rpm for 5 h; the heating rate of each step is 1℃ / min for enzymatic hydrolysis to obtain sea buckthorn enzymatic hydrolysate; The ratio of sea buckthorn powder mass to enzymatic hydrolysate volume to tea polyphenol mass is 1:20:0.1, in g:mL:g. (2) The sea buckthorn hydrolysate was extracted with 10 times the volume of water at 45°C using microwave-assisted extraction at 700W for 2 min, and then stirred at 45°C for 2 h. After filtration, a crude extract was obtained. The crude extract was concentrated into an extract with a relative density of 1.3 (measured at 50°C) and freeze-dried to obtain the sea buckthorn extract.

[0079] The composition is prepared by mixing wolfberry extract, sea buckthorn extract, taurine, turmeric powder, purple cabbage powder, DHA algal oil microcapsule powder, phosphatidylserine, and blueberry anthocyanins to obtain the composition.

[0080] Example 4 Unlike Example 1, the composition is used in different weight parts.

[0081] A composition for aiding memory improvement, comprising, by weight, the following components: 20 parts taurine, 10 parts turmeric powder, 15 parts purple cabbage powder, 25 parts wolfberry extract, 25 parts sea buckthorn extract, 30 parts DHA algal oil microcapsule powder, 20 parts phosphatidylserine and 8 parts blueberry anthocyanins.

[0082] Everything else is the same as in Example 1.

[0083] Example 5 Unlike Example 1, the composition is used in different weight parts.

[0084] A composition for aiding memory improvement, comprising, by weight, the following components: 44 parts taurine, 1 part turmeric powder, 25 parts purple cabbage powder, 15 parts wolfberry extract, 15 parts sea buckthorn extract, 50 parts DHA algal oil microcapsule powder, 10 parts phosphatidylserine and 15 parts blueberry anthocyanins.

[0085] Everything else is the same as in Example 1.

[0086] Comparative Example 1 Unlike Example 1, this one contains only the following components: 5 parts turmeric powder, 20 parts purple cabbage powder, 40 parts DHA algal oil microcapsule powder, 16 parts phosphatidylserine and 12 parts blueberry anthocyanins.

[0087] A mixture of turmeric powder, purple cabbage powder, DHA algal oil microcapsule powder, phosphatidylserine, and blueberry anthocyanins was obtained.

[0088] Comparative Example 2 Unlike Example 1, this one contains only the following components: 30 parts taurine, 20 parts wolfberry extract, and 20 parts sea buckthorn extract.

[0089] Goji berry extract and sea buckthorn extract were prepared according to the preparation method of Example 1; the goji berry extract, sea buckthorn extract and taurine were mixed to obtain a composition.

[0090] Comparative Example 3 The difference from Example 1 is that the wolfberry extract was replaced with jujube seed extract; and the wolfberry powder was replaced with jujube seed powder in the preparation of the jujube seed extract according to the method for wolfberry extract described in Example 1. Everything else is the same as in Example 1.

[0091] Comparative Example 4 The composition was prepared according to the components specified in Chinese invention patents CN109222075A and CN115737747A. Specifically: A composition for improving memory, by weight, comprises the following components: 4 parts taurine, 9 parts polygonatum, 6 parts wolfberry powder, 3 parts green tea, 3 parts jujube seed powder, 3 parts sea buckthorn powder, 5 parts mulberry leaf, 6 parts DHA algal oil microcapsule powder, and 4 parts phosphatidylserine.

[0092] The above components are mixed and pulverized into coarse powder. Water with a mass of 10 times that of the composition is added, and the mixture is decocted twice, one hour each time. The filtrates are then combined, concentrated, and dried at 60°C to obtain the composition.

[0093] Comparative Example 5 Unlike Example 1, the weight parts of each component in the composition are different.

[0094] A composition for aiding memory improvement, comprising, by weight, the following components: 10 parts taurine, 1 part turmeric powder, 30 parts purple cabbage powder, 29 parts wolfberry extract, 35 parts sea buckthorn extract, 40 parts DHA algal oil microcapsule powder, 16 parts phosphatidylserine and 12 parts blueberry anthocyanins.

[0095] Everything else is the same as in Example 1.

[0096] Comparative Example 6 The difference from Example 1 is that turmeric powder is replaced with kudzu root powder. Everything else is the same as in Example 1.

[0097] Comparative Example 7 Unlike Example 1, steps (1) and (2) are different, specifically the preparation methods of wolfberry extract and sea buckthorn extract are different.

[0098] The preparation method of wolfberry extract is as follows: wolfberry powder is decocted with 10 times the amount of water for 1 hour, and then the same amount of water is added and decocted for another hour. The decoction is filtered, the two decoctions are combined, concentrated into an extract with a relative density of 1.2 (measured at 50℃), and freeze-dried to obtain wolfberry extract.

[0099] The preparation method of sea buckthorn extract is as follows: add 10 times the amount of water to sea buckthorn powder and decoct for 1 hour, then add the same amount of water and decoct for another hour. Filter, combine the two decoctions, concentrate into an extract with a relative density of 1.2 (measured at 50℃), freeze dry, and obtain sea buckthorn extract.

[0100] Everything else is the same as in Example 1.

[0101] Comparative Example 8 Unlike Example 1, the preparation methods for wolfberry extract and sea buckthorn extract are different. Specifically, the gradient heating treatment in step (1) is replaced with a fixed temperature treatment of 50°C for 7 hours. All other steps are the same as in Example 1.

[0102] The preparation method of wolfberry extract is as follows: (1) Add 300 U / g cellulase (substrate is wolfberry powder), 150 U / g pectinase (substrate is wolfberry powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=6.0) and VC to wolfberry powder; heat from 25℃ to 50℃ at a rate of 1.5℃ / min and shake at 120 rpm for 7h to obtain wolfberry enzymatic hydrolysate; The ratio of the mass of wolfberry powder to the volume of enzymatic hydrolysate to the mass of vitamin C is 1:25:0.15, in g:mL:g. Step (2) is the same as in Example 1.

[0103] The preparation method of sea buckthorn extract is as follows: (1) Add 300 U / g cellulase (substrate is sea buckthorn powder), 150 U / g pectinase (substrate is sea buckthorn powder), enzymatic hydrolysate (buffer solution of sodium dihydrogen phosphate and disodium hydrogen phosphate at pH=6.0) and VC to sea buckthorn powder; heat from 25℃ to 50℃ at a rate of 1.5℃ / min and shake at 120 rpm for 7 h to obtain sea buckthorn enzymatic hydrolysate; The ratio of sea buckthorn powder mass to enzymatic hydrolysate volume to vitamin C mass is 1:25:0.15, in g:mL:g. Step (2) is the same as in Example 1.

[0104] Comparative Example 9 Unlike Example 1, the preparation methods for wolfberry extract and sea buckthorn extract are different. Specifically, the water in step (2) is replaced with a 30% (v / v) ethanol solution. All other steps are the same as in Example 1.

[0105] The composition components (in parts by weight) of Examples 1-5, Comparative Examples 1-3, and Comparative Examples 5-6 are shown in Table 2.

[0106] Table 2 Composition and Parts by Weight

[0107] Experiment 1 Evaluation of the effect of assisting in improving memory 1. Laboratory animals, reagents, and consumables Wild-type AB strain zebrafish (purchased from Hangzhou Huante Biotechnology Co., Ltd.); aluminum chloride hexahydrate (Shanghai Yuanye Biotechnology Co., Ltd.); biochemical incubator (HT-250H-T, Huante Biotechnology, China); zebrafish behavior analysis system (Hangzhou Huante Biotechnology Co., Ltd.).

[0108] 2. Experimental Grouping Wild-type AB zebrafish juveniles with normal development (4dpf) were randomly selected and placed in culture plates with 30 juveniles per well, each well corresponding to one sample. The standard dilution water of the culture plate was removed without harming the embryos, and the composition samples of each example and comparative example (concentration of 5 mg / mL) were added to each well. The blank group was added with standard dilution water, and the model group was added with standard dilution water.

[0109] Blank control group: containing 4 dpf zebrafish and 3 mL of standard dilution water; Model control group: 40 μmol / L aluminum chloride hexahydrate prepared with 4 dpf zebrafish and 3 mL of standard dilution water was used to establish a zebrafish memory impairment model; Sample test group: containing 4dpf zebrafish, 40μmol / L aluminum chloride hexahydrate prepared with 3mL of standard dilution water, and the sample to be tested (the sample to be tested was completely dissolved in the 40μmol / L aluminum chloride hexahydrate prepared with standard dilution water, and the concentration of the sample to be tested was 5mg / mL).

[0110] 3. Zebrafish Behavioral Analysis After 24 hours of treatment, the culture plates were covered with the plates and wrapped with aluminum foil. The plates were then incubated in a (28.5±1)℃ biochemical incubator in the dark until 5 days post-flop (dpf). Eight zebrafish were randomly selected from each group and placed in 48-well plates. The average movement speed of the zebrafish was measured per minute under light and dark stimuli (0-5 min dark stimulation, 6-10 min light stimulation, 11-15 min dark stimulation, and 16-20 min light stimulation) using a behavior analyzer. The statistical analysis of the difference in light and dark speeds per minute was used to evaluate the memory-enhancing effect of the samples.

[0111] The results of the zebrafish's light and dark movement speed per minute and the difference are shown in Table 3.

[0112] The difference in light and dark speed per minute = [(0-5min movement speed + 11-15min movement speed) - (6-10min movement speed + 16-20min movement speed)] / 2.

[0113] Table 3. Light and Dark Movement Speed ​​and Difference per Minute for Zebrafish

[0114] Table 3 compares each group of data with the model group. △ P≤0.05,△△ P≤0.01; Compared with Example 1 group, each comparative group # P≤0.05, ## P≤0.01, indicating a significant difference.

[0115] As can be seen from Table 3, the composition of the present invention can significantly improve the light-dark speed difference per minute in zebrafish, which means it can significantly improve aluminum chloride-induced memory impairment in zebrafish, suggesting that it has an excellent effect on improving memory. From the described technical effects, it can be seen that the composition of the embodiments of the present invention produces a significantly higher light-dark speed difference per minute in zebrafish than the comparative examples; among them, the effects of comparative examples 1 and 2 are significantly lower than those of the embodiments, indicating that the taurine, turmeric powder, purple cabbage powder, wolfberry extract, and sea buckthorn extract of the present invention, combined with DHA algal oil microcapsule powder, phosphatidylserine, and blueberry anthocyanins, have a synergistic effect. The combined composition is more effective than the separated composition, showing a synergistic effect under the same dosage conditions. The technical effects of Comparative Examples 3, 4, and 6 show that the components of the composition of the present invention are not arbitrarily combined or conventionally substituted, and the composition as a whole brings a better effect on improving memory impairment in zebrafish than other products. The technical effect comparison of Comparative Example 5 shows that the dosage ratio of the components of the composition of the present invention brings a higher light-dark speed difference per minute than compositions with non-specific ratios of the present invention, and the effect of improving memory is significant. The technical effects of Comparative Examples 7-9 show that the preparation method of the composition of the present invention adopts a gradient temperature enzymatic hydrolysis and water extraction process, which improves the activity of the extract components while avoiding the use of organic solvents such as ethanol, thereby bringing a highly efficient auxiliary effect on improving memory.

[0116] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A composition for assisting in improving memory, characterized in that, Based on weight, it consists of the following components: 20-44 parts taurine, 1-10 parts turmeric powder, 15-25 parts purple cabbage powder, 15-25 parts wolfberry extract, 15-25 parts sea buckthorn extract, 30-50 parts DHA algal oil microcapsule powder, 10-20 parts phosphatidylserine and 8-15 parts blueberry anthocyanins. The preparation method of wolfberry extract includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to wolfberry powder for enzymatic hydrolysis, gradually increasing the temperature to 33-45℃, shaking for 6-8 hours to obtain wolfberry enzymatic hydrolysate; after microwave-assisted extraction of wolfberry enzymatic hydrolysate with water, stirring extraction is performed, and the mixture is filtered to obtain crude wolfberry extract; the crude wolfberry extract is concentrated and dried to obtain wolfberry extract. The preparation method of sea buckthorn extract includes the following steps: adding enzyme, enzymatic hydrolysant and antioxidant to sea buckthorn powder for enzymatic hydrolysis, gradually increasing the temperature to 33-45℃, shaking for 6-8 hours to obtain sea buckthorn enzymatic hydrolysate; after microwave-assisted extraction of sea buckthorn enzymatic hydrolysate with water, stirring extraction is performed, and the mixture is filtered to obtain crude sea buckthorn extract; the crude sea buckthorn extract is concentrated and dried to obtain sea buckthorn extract. In the preparation methods of wolfberry extract and sea buckthorn extract, the enzymes used are a mixture of cellulase and pectinase, and the enzymatic hydrolysate used is a sodium phosphate buffer solution with a pH of 5.5-6.

5.

2. The composition according to claim 1, characterized in that, The weight ratio of taurine, turmeric powder, purple cabbage powder, wolfberry extract and sea buckthorn extract is 25-35:3-8:18-22:18-22:18-22.

3. The composition according to claim 1, characterized in that, In the preparation method of the wolfberry enzymatic hydrolysate, the ratio of the mass of wolfberry powder to the volume of the enzymatic hydrolysate to the mass of the antioxidant is 1:20-30:0.1-0.2, in g:mL:g. In the preparation method of the seabuckthorn enzymatic hydrolysate, the ratio of seabuckthorn powder mass: enzymatic hydrolysate volume: antioxidant mass is 1:20-30:0.1-0.2, in g:mL:g.

4. The composition according to claim 3, characterized in that, The preparation method of the wolfberry extract includes the following steps: using 10-20 times the volume of water to extract the wolfberry enzymatic hydrolysate with microwave-assisted extraction at 33-45℃ for 2-4 minutes, then stirring and extracting at 33-45℃ for 2-4 hours, filtering to obtain crude wolfberry extract; concentrating and drying the crude wolfberry extract to obtain wolfberry extract. The preparation method of the sea buckthorn extract includes the following steps: using 10-20 times the volume of water to microwave-assisted extract the sea buckthorn enzymatic hydrolysate at 33-45℃ for 2-4 minutes, then stirring and extracting at 33-45℃ for 2-4 hours, filtering to obtain a crude sea buckthorn extract; concentrating and drying the crude sea buckthorn extract to obtain the sea buckthorn extract.

5. The composition according to claim 2, characterized in that, The weight ratio of taurine, turmeric powder, purple cabbage powder, wolfberry extract and sea buckthorn extract is 30:5:20:20:

20.

6. The composition according to any one of claims 1-2, characterized in that, By weight, it consists of the following components: 25-35 parts taurine, 3-8 parts turmeric powder, 18-22 parts purple cabbage powder, 18-22 parts wolfberry extract, 18-22 parts sea buckthorn extract, 35-45 parts DHA algal oil microcapsule powder, 13-18 parts phosphatidylserine and 10-13 parts blueberry anthocyanins.

7. The composition according to claim 6, characterized in that, It is composed of the following components: 30 parts taurine, 5 parts turmeric powder, 20 parts purple cabbage powder, 20 parts wolfberry extract, 20 parts sea buckthorn extract, 40 parts DHA algal oil microcapsule powder, 16 parts phosphatidylserine and 12 parts blueberry anthocyanins.

8. A method for preparing the composition according to any one of claims 1-7, characterized in that, Including the following steps: A composition was obtained by mixing wolfberry extract, sea buckthorn extract, taurine, turmeric powder, purple cabbage powder, DHA algal oil microcapsule powder, phosphatidylserine and blueberry anthocyanins.

9. Use of the composition according to any one of claims 1-7 in the preparation of a product having an auxiliary effect in improving memory.

Images