A composition and method for reducing purine content in chicken broth

Abstract

This invention discloses a composition and method for reducing the purine content in chicken soup, comprising the following components: ginger, garlic, poria peptide, and yam peptide, with a weight ratio of (1~2):(1~3):(1~5):(1~5). This invention uses ginger, garlic, poria peptide, and yam peptide as core components. Through a specific ratio, each component in the composition exerts a complementary purine-reducing effect, exhibiting a significant purine removal effect. Furthermore, based on the differentiated characteristics of the active ingredients of different medicinal materials, ginger and garlic retain their natural form, while poria and yam are transformed into more bioactive poria peptide and yam peptide, which are more easily involved in in vivo metabolism, facilitating the effective dissolution of active ingredients into the soup. The composition of this invention can achieve a total purine removal rate of 56.17%.

Description

Technical Field

[0001] This invention relates to the field of food processing, and specifically to a composition and method for reducing the purine content in chicken broth. Background Technology

[0002] The Lingnan region has a hot and humid climate, and soups are known for their hydrating, dampness-removing, and heat-relieving properties. Cantonese-style soups (such as slow-cooked soups and Cantonese-style soups) are a local specialty. Cantonese chicken soup uses chicken as the main ingredient, combined with Chinese medicinal herbs, and is simmered for 2-4 hours. The amino acids, peptides, and other nutrients from the chicken dissolve into the soup, resulting in a soup that is both delicious and has health benefits.

[0003] However, traditional Cantonese slow-cooked chicken soup poses significant health risks: chicken is a medium-purine food (approximately 142.37 mg / (100g)), and prolonged stewing causes a large amount of purines to dissolve into the soup; the long-term accumulation of uric acid produced by purine metabolism significantly increases the risk of hyperuricemia and gout. Studies have shown that the local dietary habit of enjoying slow-cooked soup is closely related to the high incidence of hyperuricemia, and traditional chicken soup has become a health hazard for people with abnormal uric acid levels.

[0004] To address the aforementioned issues, existing technologies have explored various methods to reduce the purine content in food: one approach utilizes the purine-reducing effects of traditional Chinese medicines that are both food and medicine. Studies have found that allicin can effectively reduce the purine content in turbot meat, and its mechanism of action may be related to allicin enhancing xanthine oxidase activity and altering the thermal stability of xanthine. Simultaneously, methanol extracts of ginger and yam have been shown to effectively inhibit xanthine oxidase activity, reducing uric acid production through purine metabolism. Another approach involves optimizing processes to reduce purine content, primarily including adsorption, salting-out, and optimization of pretreatment / cooking methods. For example, Chinese invention patent CN117044914B discloses a method for reducing purine and uric acid content in chicken soup by optimizing the type and amount of adsorbent. Li Huihui et al. used a salting-out-adsorption method to reduce the purine content in soy milk, achieving a purine removal rate of 65.872% according to HPLC analysis. Furthermore, studies have shown that optimizing chicken pretreatment (such as microwave or ultrasonic treatment) or cooking methods can also reduce purine content to some extent.

[0005] However, existing purine-lowering technologies still have many limitations: First, when adding Chinese medicinal herbs such as ginger, yam, and garlic directly, the effective purine-lowering components are not fully released and the human body's absorption efficiency is low, making it difficult to fully exert the purine-lowering effect and easily affecting the original taste of the soup; Second, the purine-lowering effect of existing process optimization methods is limited, making it difficult to meet the consumption needs of people with high uric acid, and some processes such as salting out may affect the nutrition and taste of the soup; Third, existing purine-lowering technologies are mostly single-method explorations in the laboratory stage, and a standardized pre-processing scheme adapted to Cantonese chicken soup has not been formed, nor has a special purine-lowering pre-processing packet been developed; the operation process is cumbersome, making it difficult to balance the purine-lowering effect, the taste of the soup, and the therapeutic effects, and failing to meet the public's demand for healthy, convenient, and delicious Cantonese chicken soup. Summary of the Invention

[0006] The main objective of this invention is to provide a composition and method for reducing the purine content in chicken soup, aiming to solve the aforementioned technical problem of difficulty in simultaneously achieving purine reduction effect, soup taste, and medicinal efficacy.

[0007] To achieve the above objectives, the present invention provides a composition for reducing the purine content in chicken broth, comprising the following components: ginger, garlic, poria peptide and yam peptide, wherein the weight ratio of the four components is in the range of (1~2):(1~3):(1~5):(1~5).

[0008] In this invention, the core ingredients of the composition—ginger, garlic, poria cocos, and yam—are all common food and medicinal ingredients, widely available and inexpensive. Poria cocos peptides and yam peptides can be prepared on a large scale using mature enzymatic hydrolysis technology. The key active components of ginger and garlic are gingerol and allicin, respectively, which are characterized by small molecules, high activity, and easy dissolution. They can exert their effects efficiently simply by slicing or crushing them, without the need for peptide conversion.

[0009] This invention uses ginger, garlic, poria peptides, and yam peptides as core components. Through a specific ratio, the components in the composition exert complementary purine-lowering effects. The natural small-molecule active ingredients of ginger and garlic can directly and efficiently exert their effects. Allicin reduces the purine content of chicken by enhancing xanthine oxidase activity, while the active ingredients of ginger inhibit xanthine oxidase activity, reducing uric acid production in the body. Poria peptides and yam peptides enhance the inhibitory activity of xanthine oxidase through enzymatic transformation, and the peptide active ingredients are more easily involved in in vivo metabolism, forming a dual effect of inhibiting uric acid production with ginger. The synergistic effect of these components solves the problem of limited efficacy of existing single purine-lowering methods, achieving a total purine removal rate of 56.17%, demonstrating a significant purine removal effect.

[0010] Furthermore, the weight ratio of ginger, garlic, poria peptide and yam peptide is 1:2:2:2.

[0011] Furthermore, the extraction process of the Poria cocos peptide and yam peptide involves enzymatically hydrolyzing Poria cocos and yam respectively to obtain the Poria cocos peptide and yam peptide. Traditionally, the active ingredients of Poria cocos and yam are considered to be mainly polysaccharides, including Poria cocos polysaccharide and yam polysaccharide, which have large molecular weights and relatively low solubility and bioavailability in water. Enzymatic hydrolysis of Poria cocos and yam can convert the protein components in the medicinal materials into plant peptides. The enzymatic hydrolysis process can break down the higher-order structure of proteins, exposing the originally encapsulated active peptide segments, resulting in stronger biological activity and easier absorption by the human body. Moreover, the water solubility of peptides is generally much better than that of proteins and polysaccharides in the original medicinal materials, allowing the active ingredients to dissolve more effectively into the broth during the decoction process.

[0012] Furthermore, the ginger and garlic are peeled and sliced. Ginger and garlic are also easy to extract; simply slicing allows the active ingredients to dissolve quickly into the water during simmering, without requiring complicated processing.

[0013] Furthermore, the purine is one or more of guanine, hypoxanthine, and adenine.

[0014] Another aspect of the present invention provides a method for reducing the purine content of chicken meat, comprising the following steps: S1: Soak the chicken in an aqueous solution of the composition described in any one of the above-mentioned items at a mass concentration of 1-3%; S2: Remove the chicken and add water to boil.

[0015] It is easy to understand that if the mass concentration of the aqueous solution of the composition is too low, the effect will be insufficient, while if the mass concentration is too high, the soup will taste spicy and bitter, the meat will become tough, and the cost will increase.

[0016] Furthermore, in step S1, the chicken is soaked for 30-60 minutes; in step S2, the chicken is simmered for 120 minutes.

[0017] Beneficial effects: The purpose of this invention is to provide a composition for reducing the purine content in chicken soup. Based on the differentiated processing of the active ingredients of different medicinal materials, ginger and garlic retain their natural forms, and their key active ingredients are small molecule compounds that can be quickly dissolved during soup making without peptide conversion, avoiding component loss caused by unnecessary processes. After being enzymatically hydrolyzed into peptides, Poria cocos and yam overcome the defects of their original active ingredients, such as large molecular weight, poor water solubility, and low bioavailability. The peptides not only have significantly improved water solubility, allowing them to dissolve efficiently into chicken soup during cooking, but are also more easily absorbed by the human body. Simultaneously, the active peptides exposed during the enzymatic hydrolysis process enhance the bioactivity of xanthine oxidase, solving the problem of insufficient release of effective ingredients and inadequate efficacy when directly adding Poria cocos and yam raw materials in existing technologies.

[0018] This invention uses ginger, garlic, poria peptides, and yam peptides as core components. Through a specific ratio, the components in the composition exert complementary purine-lowering effects. The natural small-molecule active ingredients of ginger and garlic can directly and efficiently exert their effects. Allicin reduces the purine content of chicken by enhancing xanthine oxidase activity, while the active ingredients of ginger inhibit xanthine oxidase activity, reducing uric acid production in the body. Poria peptides and yam peptides enhance the inhibitory activity of xanthine oxidase through enzymatic transformation, and the peptide active ingredients are more easily involved in in vivo metabolism, forming a dual inhibitory effect on uric acid production with ginger. The synergistic effect of these components solves the problem of limited efficacy of existing single purine-lowering methods, achieving a total purine removal rate of up to 56.17%, demonstrating a significant purine removal effect.

[0019] The composition of this invention can be used as a functional chicken soup product for people with high uric acid and those trying to lose weight. It can also be used to develop low-purine chicken soup pre-made dishes, instant chicken soup and other convenient foods. It can also be used in low-purine chicken soup specialty dishes launched by catering establishments. It can be added directly when making chicken soup without complicated processes or professional equipment. It is easy to operate and suitable for daily home stewing. It realizes the implementation of purine reduction technology from the laboratory to practical application. Attached Figure Description

[0020] Figure 1 This is the standard curve of adenine in this invention; Figure 2 This is the standard curve of guanine in this invention; Figure 3 This is the standard curve for hypoxanthine in this invention; Figure 4 This is a liquid chromatogram of the three purines used in this invention.

[0021] The realization of the objective, functional characteristics and advantages of the present invention will be further explained with reference to the accompanying drawings and embodiments. Detailed Implementation

[0022] Unless otherwise specified, the experimental methods described in the following embodiments of the present invention are generally performed under conventional conditions or as recommended by the manufacturer. All raw materials and commonly used chemical reagents used in the embodiments are commercially available products.

[0023] 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. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the scope of the invention.

[0024] The following embodiments further describe the present invention, but these embodiments are not intended to limit the scope of protection of the present invention.

[0025] 1. Experimental Methods This invention aims to simulate the traditional slow-cooking method of making soup to demonstrate the purine-reducing effect of the composition in actual cooking scenarios. First, the chicken is divided into 200g portions and frozen at -20℃.

[0026] 1.1. Preparation of Chicken Broth 200g of chicken was soaked in distilled water as a control group, and another 200g of chicken from the same batch was soaked in a 2% herbal aqueous solution. After soaking for 45 minutes, the chicken was removed, and 1000mL of distilled water was added. Once the water boiled, the timer was started, and the temperature was kept constant at the PO3 setting (600 watts) for cooking. No water was added during the cooking process. At 120 minutes, 5mL of sample was taken and stored at 4℃.

[0027] 1.2. Pre-treatment of chicken for medicinal herbs Fresh ginger and garlic were washed, peeled, and then minced and sliced ​​separately. Yam slices and Poria cocos slices were partially crushed into powder. Yam peptides and Poria cocos peptides were purchased from Peptide Taihao Technology Co., Ltd. and were not processed. Different proportions of these medicinal materials were then formulated into combinations: ginger-yam peptide, ginger-Poria cocos peptide, garlic-yam peptide, garlic-Poria cocos peptide, and yam peptide-Poria cocos peptide.

[0028] 1.3. Purine Extraction Take the broth and centrifuge at 10000 r / min, 4℃ for 30 min. Collect the supernatant, aliquot, and store at -20℃ for later analysis. Take 1 ml of the broth and place it in a 10 ml glass centrifuge tube. Add 5 ml of trifluoroacetic acid and 5 ml of formic acid, mix, and incubate at 90℃ for 10 min. Quickly cool and transfer to a 250 ml round-bottom flask. Evaporate to dryness in a 55℃ water bath. Dissolve the residue thoroughly in 2 ml of a mobile phase: water:methanol:glacial acetic acid:20% tetrabutylammonium hydroxide (882:100:15:3, volume ratio). Filter through a 0.22 μm filter membrane for HPLC analysis.

[0029] 1.4. Determination of purine content 1.4.1. Plotting the Standard Curve Weigh 0.0120 g of adenine, guanine, and hypoxanthine, and dilute to 10 mL with distilled water to prepare a standard solution with a concentration of 1200 mg / L (using 1 mol / L NaOH as a dissolving agent). Subsequently, the three purine standard solutions were diluted to 300, 200, 100, 50, 5, 0.5, and 0.1 mg / L standard solutions. All samples were filtered through a 0.22 μm filter membrane, and the purine content was determined under the selected chromatographic conditions to obtain the peak area. A linear regression equation was performed with peak area as the ordinate (Y) and sample mass concentration as the abscissa (X).

[0030] Reference for plotting standard curves of three purines Figures 1-3 .Depend on Figure 1 , 2 As shown in section 3, this method exhibits good linearity within the range of 0.1-300 mg / mL, with correlation coefficients (R²) all greater than 0.99. This meets the experimental requirements.

[0031] 1.4.2. Chromatographic Analysis Conditions Column: Agilent ZORBAX Eclipse XDB-C18 (4.6 mm × 250 mm, 5 μm); Mobile phase: Water: Methanol: Glacial acetic acid: 20% tetrabutylammonium hydroxide (882:100:15:3, v / v); Flow rate: 0.8 mL / min; Column temperature: 28 °C; DAD detection wavelength: 254nm; injection volume: 1μL.

[0032] The liquid chromatograms of the three purines are shown below. Figure 4 Wherein, A: adenine liquid chromatogram, B: hypoxanthine liquid chromatogram, C: guanine liquid chromatogram; retention time, area and resolution are shown in Table 1.

[0033] Table 1. Retention time, area, and resolution of the three purines

[0034] As shown in Table 1, under the conditions of water:methanol:glacial acetic acid:20% tetrabutylammonium hydroxide (882:100:15:3, volume ratio), flow rate: 0.8 mL / min, column temperature: 28℃, the separation degree of the three purines is greater than 1.5, indicating that the separation effect is ideal.

[0035] 1.4.3. Methodological Examination The feasibility of this method in this experiment was further explored through methodological validation. Repeatability validation: Single solutions of the three purines were taken and each was continuously injected and measured 6 times with an injection volume of 1 μL. The relative standard deviation (RSD) of the three purine substances was calculated to determine the instrument precision.

[0036] The results of the repeatability experiment are shown in Table 2 below.

[0037] Table 2 Repeatability Experiments

[0038] Since objective factors such as the model and manufacturer of the testing instrument can affect the accuracy of purine detection, methodological validation is necessary to verify the experimental method used to ensure the accuracy of the results. Six consecutive injections of the same standard were performed, and the results are shown in Table 2. The relative standard deviations (RSDs) for the three purine substances ranged from 0.2652% to 0.4588% (RSD < 5%), indicating that the method has good repeatability and can be used for purine detection.

[0039] 1.5. Sensory Evaluation The sensory evaluation team consisted of 10 trained personnel, all of whom were in good health and had normal senses of smell and taste. They avoided spicy and strongly flavored foods for two hours prior to the evaluation and rinsed their mouths before tasting the next sample. All samples were stored in standardized containers to avoid affecting the sensory evaluation. The sensory evaluation team assessed 10 different chicken soups treated with various food-derived herbs based on five indicators: color, taste, aroma, appearance, and surface oil. All indicators were scored in four ranges: 9-10 points, 6-8 points, 3-5 points, and 0-2 points. The sensory evaluation criteria are shown in Table 3. Each sample was scored according to the criteria in Table 3. The flavor evaluation was further subdivided into five categories, each with a different weight, denoted as (X1, X2, X3, X4, X5). The total score was denoted as X (X = 0.1X1 + 0.4X2 + 0.3X3 + 0.1X4 + 0.1X5). Table 3 Sensory Evaluation Table for Chicken Soup Flavor

[0040] The sensory evaluation results are shown in Table 4.

[0041] Table 4 Sensory Evaluation Score Table

[0042] Note: Different lowercase letters in the same column indicate significant differences, P < 0.05 The color, taste, aroma, appearance, and surface oil of different chicken soups were compared and evaluated. Sensory evaluation results are shown as mean ± standard deviation (n=10), as shown in Table 4. SPSS software analysis revealed that the ginger-garlic-poria peptide-yam peptide group performed best in terms of color, showing a significant difference compared to other groups (P<0.05). In terms of taste, most groups showed no significant differences, exhibiting a relatively pure flavor. All groups of chicken soups had a distinct chicken aroma, with scores ranging from 6 to 8. Regarding appearance, except for a small amount of sediment in the garlic-yam peptide-poria peptide combination, the chicken soups in other groups remained relatively clear, showing no significant differences in appearance. This indicates that most combinations maintained the cleanliness and transparency of the chicken soup. Finally, in the evaluation of surface oil, the ginger-garlic-poria peptide-yam peptide group performed best. The data in the table show that the sensory scores of chicken soup directly reflect the changes in the appearance and taste of the broth after different treatments.

[0043] 2. Purine-lowering test of meat broth The purine-lowering test results of the broth were calculated using the following formula: Adenine removal rate = (Adenine amount in control group - Adenine amount in treatment group) / Adenine amount in control group * 100%; Guanine removal rate = (Guinine amount in control group - Guanine amount in treatment group) / Guanine amount in control group * 100%; Hypoxanthine removal rate = (hypoxanthine amount in control group - hypoxanthine amount in treatment group) / hypoxanthine amount in control group * 100%; Total purine content = adenine content + guanine content + hypoxanthine content; Total purine removal rate = (total purine amount in control group - total purine amount in treatment group) / total purine amount in control group * 100%.

[0044] 2.1. Effects of a single medicinal herb used in both food and medicine on purine levels in chicken soup Table 5 shows the effect on the total purine removal rate of chicken soup.

[0045] The changes in purine content in chicken soup after different treatments of the medicinal materials are shown in Table 5.

[0046] It can be seen that, compared with ginger paste, ginger slices showed better removal rates of adenine and hypoxanthine, with a total purine removal rate 11.41% lower than that of ginger paste. Compared with garlic paste, garlic slices showed better removal rates of adenine and hypoxanthine, with a total purine removal rate 23.50% lower than that of garlic paste. This may suggest that the effective purine-lowering components in ginger and garlic may change during the process of grinding them from slices to paste, resulting in different removal effects on different purines. Compared with yam peptides and poria peptides, the purine removal rates of powdered and sliced ​​yam and poria were lower. Yam peptides and poria peptides showed excellent removal effects on adenine, guanine, and hypoxanthine.

[0047] Therefore, based on the above results, ginger slices, garlic slices, yam peptides, and poria peptides have the best purine-lowering effect on chicken soup. Therefore, the following experiment will select ginger slices, garlic slices, yam peptides, and poria peptides for further research, and investigate their purine-lowering effects in two combinations.

[0048] 2.2. Effect of pretreatment of two medicinal materials on the purine content of chicken soup Table 6. Effects of pretreatment of compound medicinal materials on purine removal rate of chicken soup.

[0049] Table 6 shows that after soaking chicken in distilled water for 45 minutes, the garlic-poria peptide group exhibited the best purine-reducing effect, with a purine removal rate as high as 44.95%; followed by the garlic-yam peptide group, with a purine removal rate of 40.83%. In summary, the garlic-poria peptide group, the garlic-yam peptide group, and the yam peptide and poria peptide groups all demonstrated good effects.

[0050] The next step of the experiment will involve selecting three herbs from ginger, garlic, poria peptides, and yam peptides for compound pretreatment to study whether the purine removal rate can be further improved, and to further explore the proportion of herbs that have outstanding effects on purine removal.

[0051] 2.3. Effects of pretreatment of three compound medicinal materials on the purine content of chicken soup Table 7. Effects of pretreatment of the three compound medicinal materials on the purine removal rate of chicken soup.

[0052] The purine removal rates after soaking chicken in a three-herb compound treatment are shown in Table 7. The highest total purine removal rate (22.60%) was achieved with the ginger-garlic-yam peptide (1:1:1) combination; followed by the ginger-garlic-poria peptide (1:1:1) combination with a total purine removal rate of 19.10%. Overall, the ginger-garlic-yam peptide (1:1:1) and ginger-garlic-poria peptide (1:1:1) groups showed better results compared to the other two groups.

[0053] It is worth mentioning that the inventors discovered that the purine removal rate of chicken broth from the three-herb compound was much lower than that from chicken broth from two-herb combinations. They speculated that this was due to antagonistic effects between the components, as the purine-lowering mechanisms of ginger, garlic, poria peptides, and yam peptides are not entirely the same: allicin in garlic can enhance xanthine oxidase activity, while ginger and peptides inhibit this enzyme activity. When all three coexist, the "metabolic-promoting" effect of garlic may offset the "inhibitory" effect of ginger and peptides, leading to a decrease in overall efficacy. Furthermore, the effective components are diluted; in the three-herb compound (1:1:1) system, the dosage of each individual herb is only about 2 / 3 of that in the two-herb system (1:1). The garlic-poria peptide (1:1) combination, which has a significant purine-lowering effect, shows a decrease in absolute concentration after the addition of the third herb, naturally reducing its overall effectiveness.

[0054] Therefore, the next step of the experiment will be to adjust the ratio of the ginger-garlic-yam peptide group and the ginger-garlic-poria peptide group to explore the effect of the ratio change on the purine removal rate.

[0055] 2.4. Effects of pretreatment of three compound medicinal materials in different proportions on the purine content of chicken soup Table 8. Effects of different proportions of the three herbs in the pretreatment on the purine content of chicken soup.

[0056] The purine removal rates are shown in Table 8. Increasing the proportion of ginger or garlic improved the purine removal capacity. Specifically, the ginger-garlic-Poria cocos peptide group, by doubling the amount of ginger and garlic, achieved total purine removal rates of 33.12% and 30.26%, respectively, increasing the purine removal rate by 14.02% and 11.16%, demonstrating a significant increase in removal efficiency.

[0057] A comprehensive analysis of the above results revealed that increasing the proportion of ginger or garlic slightly improved the purine reduction ability. However, considering the data from the previous pretreatment of the compound herbs, the purine reduction ability after pretreatment with the three herbs did not achieve the expected effect. The following experiment will use a compound treatment of four herbs—ginger, garlic, poria peptides, and yam peptides—to explore the optimal combination of these four herbs.

[0058] 2.5. Effects of different proportions of four medicinal herbs on the purine content of chicken soup after pretreatment Table 9. Effects of different proportions of the four herbs in pretreatment on purine levels in chicken soup.

[0059] The purine removal rates after soaking chicken in a compound medicinal herb solution are shown in Table 9. All five drug ratios showed good purine removal effects. Among them, the drug ratio of 1:2:2:2 exhibited the best removal effect, with a total purine removal rate of 56.17%, significantly higher than the other groups.

[0060] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A composition for reducing purine content in chicken broth, characterized by comprising, It includes the following components: ginger, garlic, poria peptide and yam peptide, with the weight ratio of the four components in the range of (1~2):(1~3):(1~5):(1~5).

2. The composition for reducing the content of purines in chicken broth according to claim 1, characterized by, The weight ratio of ginger, garlic, poria peptide and yam peptide is 1:2:2:

2.

3. The composition for reducing the content of purines in chicken broth according to claim 1, characterized by, The extraction process of the poria peptide and yam peptide involves enzymatically hydrolyzing poria and yam respectively to obtain the poria peptide and yam peptide.

4. The composition for reducing the purine content in chicken broth according to claim 1, characterized in that, The ginger and garlic are peeled and then sliced.

5. The composition for reducing the purine content in chicken broth according to claim 1, characterized in that, The purine is one or more of guanine, hypoxanthine, and adenine.

6. A method for reducing the purine content of chicken meat, characterized in that, Includes the following steps: S1: Soak the chicken in an aqueous solution of the composition according to any one of claims 1 to 5 with a mass concentration of 1 to 3%; S2: Remove the chicken and add water to boil.

7. The method for reducing the purine content in chicken broth according to claim 6, characterized in that, In step S1, the chicken is soaked for 30-60 minutes; in step S2, the chicken is simmered for 120 minutes.

Images