A functional food for improving sleep and a method for preparing the same
Through scientific component selection and formulation design, functional foods containing brown algae polysaccharides, sea cucumber oligopeptides, polygonatum polysaccharides, geniposide, and inulin were prepared, solving the problem of poor efficacy of existing sleep aid foods and achieving highly efficient and stable sleep improvement effects.
Patent Information
- Application Number
- CN202610413219.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-31
- Publication Date
- 2026-06-19
AI Technical Summary
Existing sleep aids have limited ingredients and their effectiveness needs improvement. Furthermore, chemical drug treatments for insomnia have side effects, making the search for safe and effective strategies to improve sleep an important direction.
Through scientific component selection and formulation design, a functional food containing brown algae polysaccharides, sea cucumber oligopeptides, polygonatum polysaccharides, geniposide, and inulin is prepared to achieve a synergistic sleep-aiding effect and provide an efficient and stable sleep improvement solution.
It significantly shortens sleep latency, prolongs sleep time, and effectively improves insomnia, meeting health needs and possessing significant scientific value and market prospects.
Smart Images
Figure CN122229186A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of functional food technology, and relates to a functional food for improving sleep and its preparation method. Background Technology
[0002] Insomnia is a common sleep disorder. According to the American Psychiatric Association's Diagnostic and Statistical Manual of Mental Disorders (DSM), its incidence rate is second only to anxiety disorders, ranking it as the second most common mental disorder. Insomnia is mainly characterized by difficulty falling asleep, difficulty maintaining sleep, and early awakening. It is often accompanied by daytime fatigue, poor concentration, cognitive decline, irritability, and anxiety, seriously affecting patients' physical and mental health and quality of life. As a widespread problem, insomnia is related to unhealthy lifestyles, disease states, chronic stress, and psychological factors. With the accelerated pace of modern life, changes in work systems, dietary changes, and environmental degradation, the incidence of insomnia is increasing year by year. Insomnia affects a wide range of people, regardless of gender, age, or health status.
[0003] Currently used chemical drugs for treating insomnia, such as benzodiazepine receptor agonists, melatonin receptor agonists, some antidepressants, and antihistamines, while having some efficacy, are prone to causing sleep structure disorders, increased dependence, and other side effects. Therefore, finding safe and effective treatment strategies has become an important direction for insomnia management.
[0004] As biological research deepens, numerous beneficial components for humans are being discovered within organisms, particularly plants. Some of these components even exhibit inhibitory and curative effects on intractable diseases. Consequently, research on natural active substances has become a hot topic in biological research worldwide. Simultaneously, food and pharmaceutical companies are continuously exploring methods to combine bioactive substances with food, leading to the emergence of functional foods.
[0005] Currently, the variety of sleep-aid functional foods is rich and diverse, covering multiple forms such as supplements, beverages, and food. For example, sleep supplements containing melatonin are widely popular in the market; some beverages with added GABA are also gradually gaining consumer favor. In addition, some sleep-aid products made from natural plant extracts, such as valerian tea and jujube seed capsules, also occupy a certain market share. As consumers continue to pay more attention to health, the demand for improving sleep quality will continue to increase.
[0006] Natural active substances generally refer to biological factors that exist in plants and have functions such as anti-inflammatory, anti-cancer, and anti-aging. These substances are typically found in green plants and marine organisms, and some microorganisms also contain natural active substances. Among these, most well-known natural active substances are found in vegetables, fruits, and marine organisms that people consume daily.
[0007] In recent years, marine-derived "blue" bioactive factors have attracted increasing attention from scholars. These "blue" bioactive factors refer to a class of small, bioactive molecules isolated and prepared from marine organisms, such as polysaccharides, saponins, polyphenols, and polypeptides. The development of marine functional foods has gradually become a new trend, providing new ideas for the development of more nutritional and health foods.
[0008] Currently, the effectiveness of single-ingredient products in improving sleep still needs further improvement. Therefore, the development of novel functional foods containing natural active ingredients that improve sleep is of great significance, providing new clues and hope for improving insomnia and human health. Summary of the Invention
[0009] In view of this, the present invention provides a functional food for improving sleep and its preparation method. Through scientific component selection and proportion design, the functional food of the present invention, containing marine active substances such as fucoidan and sea cucumber oligopeptides, exhibits synergistic advantages in efficacy, absorption, and stability, producing a better sleep-aiding effect than using either component alone. The functional food of the present invention, containing marine active substances, provides an efficient and stable solution for improving sleep, and has significant scientific value and broad market prospects.
[0010] The sleep-improving functional food of the present invention is prepared by weight of the following components: 15-20 parts of brown algae polysaccharide, 15-20 parts of sea cucumber oligopeptide, 10-15 parts of polygonatum polysaccharide, 10-15 parts of geniposide, and 20-25 parts of inulin.
[0011] In one embodiment of the present invention, the sleep-improving functional food is prepared from the following components by weight: 18 parts of brown algae polysaccharide, 18 parts of sea cucumber oligopeptide, 12 parts of polygonatum polysaccharide, 12 parts of geniposide, and 20 parts of inulin.
[0012] In one embodiment of the present invention, the sleep-improving functional food is prepared from the following components by weight: 15 parts of brown algae polysaccharide, 20 parts of sea cucumber oligopeptide, 10 parts of polygonatum polysaccharide, 12 parts of geniposide, and 25 parts of inulin.
[0013] In one embodiment of the present invention, the sleep-improving functional food is prepared by weight of the following components: 15 parts of brown algae polysaccharide, 15 parts of sea cucumber oligopeptide, 12 parts of polygonatum polysaccharide, 10 parts of geniposide, and 20 parts of inulin.
[0014] The present invention also provides a method for preparing the aforementioned functional food for improving sleep: weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0015] The present invention also provides the use of the aforementioned sleep-improving functional food in the preparation of sleep-improving products.
[0016] Preferably, the functional food is prepared as one or more of the following: granules, decoctions, oral liquids, pills, tablets, capsules, functional beverages, prepared soft drinks, solid beverages, jellies, or pastries.
[0017] Preferably, the functional food is prepared in granule form.
[0018] While research and development of sleep-aid functional foods has made progress, key issues remain, including product safety and efficacy, stability and bioavailability, taste, and consumer acceptance. Attention needs to be paid to the interactions between ingredients to ensure a synergistic sleep-aiding effect.
[0019] Brown algae polysaccharides are water-soluble sulfated polysaccharides extracted from brown algae. Their chemical structure consists of monosaccharides such as fucose and galactose polymerized through different linkages and contains characteristic sulfated ester groups. Brown algae polysaccharides have sedative and hypnotic effects, and also possess certain anticonvulsant and anti-anxiety properties. Sea cucumber oligopeptides can induce sleep, combat neuroinflammation, enhance immunity, combat fatigue, and improve memory activity. Polygonatum has the effects of tonifying qi and nourishing yin, strengthening the spleen and moistening the lungs, and can indirectly help alleviate insomnia caused by yin deficiency and insufficient qi and blood by regulating the body's constitution. Modern research has also found that polysaccharides and saponins in Polygonatum may have a regulatory effect on the nervous system. Gardenin is an iridoid glycoside extracted from the dried, ripe fruit of Gardenia jasminoides and is the main active ingredient in Gardenia jasminoides; gardenin can improve sleep.
[0020] The functional food for improving sleep provided by this invention is composed of brown algae polysaccharides, sea cucumber oligopeptides, polygonatum polysaccharides, geniposide, and inulin in a specific ratio. It can shorten the sleep latency and prolong the sleep time. The combination of the components has a synergistic effect in treating insomnia.
[0021] Compared with the prior art, the present invention has the following advantages:
[0022] Through scientific component selection and formulation design, the functional food containing marine active substances such as brown algae polysaccharide and sea cucumber oligopeptides is obtained. It forms a synergistic advantage in efficacy, absorption and stability, producing a better sleep-aiding effect than using either component alone.
[0023] The functional foods provided by this invention contain natural active ingredients, meet people's new health needs, and help improve insomnia and maintain human health.
[0024] This invention provides a highly efficient and stable solution for improving sleep by creating functional foods containing marine active substances, which has significant scientific value and broad market prospects. Attached Figure Description
[0025] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0026] Figure 1 Comparison of sleep latency among different groups of insomnia mice.
[0027] Figure 2 Comparison of sleep time among different groups of insomnia mice.
[0028] Figure 3 Comparison of sleep latency in different groups of mice with insomnia due to deficiency of both heart and spleen.
[0029] Figure 4 Comparison of sleep duration among different groups of mice with insomnia due to deficiency of both heart and spleen.
[0030] Note: Different lowercase letters above the bars indicate significant differences between different groups (P < 0.05). Detailed Implementation
[0031] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. 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.
[0032] It should be noted that the terminology used herein is for the purpose of describing particular implementations only and is not intended to limit the exemplary implementations according to this application. As used herein, the singular form includes the plural form unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this description, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.
[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.
[0034] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; unless otherwise specified, the experimental materials and test strains used in the following examples were purchased from commercial channels.
[0035] Example 1: A functional food for improving sleep and its preparation method
[0036] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0037] 18 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 12 parts geniposide, and 20 parts inulin.
[0038] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0039] Example 2: A functional food for improving sleep and its preparation method
[0040] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0041] 15 parts brown algae polysaccharide, 20 parts sea cucumber oligopeptide, 10 parts polygonatum polysaccharide, 12 parts geniposide, and 25 parts inulin.
[0042] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0043] Example 3: A functional food for improving sleep and its preparation method
[0044] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0045] 15 parts brown algae polysaccharide, 15 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 10 parts geniposide, and 20 parts inulin.
[0046] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0047] Example 4: A functional food for improving sleep and its preparation method
[0048] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0049] 18 parts of brown algae polysaccharide, 20 parts of sea cucumber oligopeptide, 15 parts of polygonatum polysaccharide, 15 parts of geniposide, and 25 parts of inulin.
[0050] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0051] Example 5: A functional food for improving sleep and its preparation method
[0052] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0053] 20 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 12 parts geniposide, and 20 parts inulin.
[0054] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0055] Example 6: A functional food for improving sleep and its preparation method
[0056] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0057] 18 parts brown algae polysaccharide, 15 parts sea cucumber oligopeptide, 15 parts polygonatum polysaccharide, 15 parts geniposide, and 20 parts inulin.
[0058] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0059] Example 7: A functional food for improving sleep and its preparation method
[0060] A functional food for improving sleep comprises the following ingredients in parts by weight:
[0061] 20 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 10 parts polygonatum polysaccharide, 12 parts geniposide, and 25 parts inulin.
[0062] Preparation method: Weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
[0063] Comparative Example 1
[0064] 18 parts sea cucumber oligopeptides, 12 parts Polygonatum polysaccharides, 12 parts geniposide, and 20 parts inulin.
[0065] Compared with Example 1, the difference is that it does not contain brown algae polysaccharide, while the proportions of other components remain unchanged.
[0066] Comparative Example 2
[0067] 18 parts of brown algae polysaccharide, 12 parts of polygonatum polysaccharide, 12 parts of geniposide, and 20 parts of inulin.
[0068] Compared with Example 1, the difference is that it does not contain sea cucumber oligopeptides, while the proportions of other components remain unchanged.
[0069] Comparative Example 3
[0070] 18 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 12 parts geniposide, and 20 parts inulin.
[0071] Compared with Example 1, the difference is that it does not contain Polygonatum polysaccharide, while the proportions of other components remain unchanged.
[0072] Comparative Example 4
[0073] 18 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 12 parts lily saponins, and 20 parts inulin.
[0074] The difference from Example 1 is that lily saponins are used instead of geniposide.
[0075] Comparative Example 5
[0076] 18 parts brown algae polyphenols, 18 parts sea cucumber oligopeptides, 12 parts polygonatum polysaccharides, 12 parts geniposide, and 20 parts inulin.
[0077] The difference from Example 1 is that brown algae polyphenols are used instead of brown algae polysaccharides.
[0078] Comparative Example 6
[0079] 18 parts brown algae polysaccharide, 20 parts inulin.
[0080] Compared to Example 1, the difference is that it contains only fucoidan and inulin.
[0081] Study on the effects of the functional food of this invention on insomnia mice
[0082] 1. Establishment of a mouse insomnia model
[0083] Sixty male SPF-grade BALB / c mice were acclimatized for 7 days and then randomly divided into 10 groups of 6 mice each: blank control group, model control group, Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, and Comparative Example 5 group.
[0084] The test substance was administered via gavage. Groups 1-3 and 1-5 of the comparative examples were administered 1.15 g / kg of the corresponding functional food via gavage, while the blank control group and the model control group were administered an equal volume of purified water via gavage. The administration was once daily for 5 consecutive weeks.
[0085] On days 29 and 30 after administration of the test substance, the normal control group received intraperitoneal injections of physiological saline (90 mg / kg BW), while the model group, Examples 1-3, and Comparative Examples 1-5 received intraperitoneal injections of p-chlorophenylalanine (350 mg / kg BW) once daily for 2 consecutive days. The model was successfully established when the diurnal rhythm of the model mice disappeared and the overall observation was significantly different from that of the normal control group.
[0086] 2. Observation Indicators
[0087] Thirty minutes after the last gavage administration of the test substance, a sleep model was established by intraperitoneal injection of sodium pentobarbital (45 mg / kg). Mice were induced to sleep using sodium pentobarbital; sleep was defined as the absence of the righting reflex for more than 1 minute. The total time from intraperitoneal injection to the disappearance of the righting reflex was defined as the sleep latency. The total time from the disappearance of the righting reflex to the recovery of the righting reflex was defined as the sleep time. The times of disappearance and recovery of the righting reflex were recorded for each group.
[0088] 3. Statistical Methods
[0089] Data processing was performed using GraphPad Prism 7.0 software, with the measurement data presented in... The comparison between groups was performed using one-way ANOVA, with P < 0.05 considered statistically significant.
[0090] 4. Experimental Results
[0091] 4.1 Effects on sleep latency and sleep duration in mice
[0092] Compared with the blank control group, the sleep latency of mice in the model control group was significantly prolonged and the sleep time was significantly shortened, indicating that the mouse insomnia model was successfully established.
[0093] Compared with the model control group, the sleep latency of mice in each group of the examples was significantly shortened and the sleep time was significantly prolonged. Compared with comparative groups 1-5, the groups of the examples showed significant differences in shortening sleep latency and prolonging sleep time. The results are shown in Table 1. Figure 1 and Figure 2 .
[0094] Table 1 Comparison of sleep latency and sleep duration among different groups of mice
[0095]
[0096] Note: Different lowercase letters in the same column indicate significant differences between different groups (P < 0.05).
[0097] When mice with insomnia were given the functional food of this invention, their sleep latency was significantly shortened and their sleep time was significantly prolonged, indicating that the functional food of this invention has a significant effect on treating insomnia.
[0098] Comparative Examples 1-3 showed that reducing marine active substances and plant-derived active components significantly weakened the intervention effect on insomnia model mice, indicating that the components of the functional food for improving sleep in this invention have a synergistic effect and improve insomnia.
[0099] Comparative Example 4 used lily saponins instead of geniposide. The effect of the formulation in Comparative Example 4 on improving insomnia was not as good as that of the functional food in Example 1, indicating that geniposide has a synergistic effect when combined with other components.
[0100] Comparative Example 5 used brown algae polyphenols instead of brown algae polysaccharides. The effect of the formulation of Comparative Example 5 in improving insomnia was not as good as that of the functional food in Example 1, indicating that brown algae polysaccharides and other components have a synergistic effect.
[0101] Study on the effects of the functional food of this invention on insomnia in mice with deficiency of both heart and spleen
[0102] 1. Establishment of a mouse model of insomnia due to deficiency of both heart and spleen
[0103] Thirty male SPF-grade BALB / c mice were acclimatized for 7 days and then randomly divided into 5 groups of 6 mice each: blank control group, model control group, Example 1 group, comparative example 6 group, and Renshen Guipi Pill group.
[0104] Mice in the model control group, Example 1 group, Comparative Example 6 group, and Ginseng Guipi Pill group were subjected to a tail load of 5% of their body weight in lead. The water temperature was (25±1.0)℃, and the water depth was 30cm. They swam to exhaustion daily for 7 consecutive days. The test substances were administered via gavage: Example 1 group received 1.15g / kg of Example 1 functional food, Comparative Example 6 group received 1.15g / kg of Comparative Example 6 product, and Ginseng Guipi Pill group received 5.0g / kg of Ginseng Guipi Pill. The blank control group and model control group received an equal volume of purified water via gavage. Administered once daily for 8 consecutive days. Simultaneously with gavage, except for the blank control group, all other groups continued to swim to exhaustion. Starting on the 4th day of administration, they were administered propranolol hydrochloride 20mg / kg (10mL / kg) by gavage and reserpine 0.5mg / kg (10mL / kg) by subcutaneous injection daily for 5 consecutive days.
[0105] 2. Observation Indicators
[0106] Thirty minutes after administration on day 8, mice in each group were intraperitoneally injected with sodium pentobarbital (45 mg / kg, 10 mL / kg), and sleep time and latency were observed.
[0107] 3. Statistical Methods
[0108] Data processing was performed using GraphPad Prism 7.0 software, with the measurement data presented in... The comparison between groups was performed using one-way ANOVA, with P < 0.05 considered statistically significant.
[0109] 4. Experimental Results
[0110] 4.1 Effects on sleep latency and sleep duration in mice
[0111] Compared with the blank control group, the sleep latency of mice in the model control group was significantly prolonged and the sleep time was significantly shortened, indicating that the mouse model of insomnia due to deficiency of both heart and spleen was successfully established.
[0112] Compared with the model control group, mice in Example 1 group, Comparative Example 6 group, and the Ginseng and Astragalus Decoction group showed significantly shorter sleep latency and significantly longer sleep duration. Compared with Comparative Example 6 group, Example 1 group showed significant differences in both shortened sleep latency and prolonged sleep duration. Compared with the Ginseng and Astragalus Decoction group, Example 1 group showed significant differences in both shortened sleep latency and prolonged sleep duration. Results are shown below. Figure 3 and Figure 4 .
[0113] When mice with insomnia due to deficiency of both heart and spleen were given the functional food of the present invention to improve sleep, the sleep latency of the mice was significantly shortened and the sleep time was significantly increased, indicating that the functional food of the present invention has a significant effect on treating insomnia due to deficiency of both heart and spleen.
[0114] Comparative Example 6 contained fucoidan and inulin. The effect of the formulation in Comparative Example 6 on improving insomnia due to deficiency of both heart and spleen was not as good as that of the functional food in Example 1. This indicates that the combination of sea cucumber oligopeptide, polygonatum polysaccharide, geniposide, fucoidan and inulin has a synergistic effect. The effect on improving insomnia due to deficiency of both heart and spleen is significantly weakened when sea cucumber oligopeptide, polygonatum polysaccharide, and geniposide are not present.
[0115] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A functional food for improving sleep, characterized in that, The sleep-improving functional food is prepared by weight of the following components: 15-20 parts of brown algae polysaccharide, 15-20 parts of sea cucumber oligopeptide, 10-15 parts of polygonatum polysaccharide, 10-15 parts of geniposide, and 20-25 parts of inulin.
2. The functional food for improving sleep according to claim 1, characterized in that, The sleep-improving functional food is prepared from the following components by weight: 18 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 12 parts geniposide, and 20 parts inulin.
3. The functional food for improving sleep according to claim 1, characterized in that, The sleep-improving functional food is prepared from the following components by weight: 15 parts brown algae polysaccharide, 20 parts sea cucumber oligopeptide, 10 parts polygonatum polysaccharide, 12 parts geniposide, and 25 parts inulin.
4. The functional food for improving sleep according to claim 1, characterized in that, The sleep-improving functional food is prepared by weight of the following components: 15 parts brown algae polysaccharide, 15 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 10 parts geniposide, and 20 parts inulin.
5. The functional food for improving sleep according to claim 1, characterized in that, The sleep-improving functional food is prepared from the following components by weight: 18 parts brown algae polysaccharide, 20 parts sea cucumber oligopeptide, 15 parts polygonatum polysaccharide, 15 parts geniposide, and 25 parts inulin.
6. The functional food for improving sleep according to claim 1, characterized in that, The sleep-improving functional food is prepared from the following components by weight: 20 parts brown algae polysaccharide, 18 parts sea cucumber oligopeptide, 12 parts polygonatum polysaccharide, 12 parts geniposide, and 20 parts inulin.
7. The method for preparing a sleep-improving functional food according to any one of claims 1-6, characterized in that, The preparation method of the functional food for improving sleep is as follows: weigh each raw material component according to the weight parts, mix them evenly, and the product is obtained.
8. The sleep-improving functional food according to any one of claims 1-6, characterized in that, The functional food is prepared in one or more of the following forms: granules, decoctions, oral liquids, pills, tablets, capsules, functional beverages, prepared soft drinks, solid beverages, jellies, or pastries.
9. The sleep-improving functional food according to any one of claims 1-6, characterized in that, The functional food is prepared in granule form.
10. The use of the sleep-improving functional food according to claim 1 in the preparation of sleep-improving products.