A preparation based on sea cucumber and ginseng and its application in regulating metabolic syndrome

Abstract

This invention relates to the field of edible preparation technology, and more particularly to a sea cucumber and ginseng-based preparation and its application in regulating metabolic syndrome. The aforementioned sea cucumber and ginseng-based preparation comprises, by weight, the following ingredients: 10-20 parts ginseng, 50-150 parts sea cucumber enzymatic hydrolysate, 1-3 parts compound microbial agent, 1-2 parts sucrose, 1-2 parts soybean oligopeptides, 1-3 parts β-cyclodextrin, 1-2 parts maltodextrin, 1-3 parts kudzu root powder, and 1-2 parts hawthorn powder. This invention effectively isolates the active ingredients from the damage caused by oxygen and light, solves the problem of oxidative instability of sea cucumber polypeptides and ginsenosides during storage, significantly extends the product's shelf life, and, combined with the effects of kudzu root and hawthorn, has significant auxiliary effects in lowering blood sugar, lowering blood lipids, and potentially lowering blood pressure, making it particularly suitable for daily comprehensive nutritional intervention for people with hypertension, hyperlipidemia, and hyperglycemia.

Description

Technical Field

[0001] This invention relates to the field of edible preparations technology, and in particular to a preparation based on sea cucumber and ginseng and its application in regulating metabolic syndrome. Background Technology

[0002] Cardiovascular and cerebrovascular diseases are prevalent chronic illnesses, and their onset is significantly physiologically linked to hypertension, hyperlipidemia, and hyperglycemia (the "three highs"). Modern medicine believes that these diseases typically involve the interplay of multiple signaling pathways, including oxidative stress, inflammatory responses, and lipid metabolism disorders. Intervention targeting a single point often fails to achieve the desired auxiliary intervention effect.

[0003] Sea cucumber and ginseng, as traditional medicinal and edible resources, are rich in various bioactive components such as polysaccharides, saponins, and polypeptides, and have recognized potential in immune regulation, anti-fatigue, and metabolism improvement. Current mainstream extraction processes mostly employ single methods such as water extraction or alcohol extraction, making it difficult to simultaneously extract the complex proteoglycans in the sea cucumber body wall and the saponins with significant polarity differences in ginseng. This not only leads to low yields of active ingredients and high impurity content, but also makes heat-sensitive and easily oxidized components highly susceptible to degradation and inactivation during high-temperature, long-term processing.

[0004] Therefore, finding an extraction technology that can be adapted to sea cucumber and ginseng, while solving the problems of low retention rate and poor stability of active ingredients, has excellent research prospects. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a sea cucumber and ginseng preparation and its application in regulating metabolic syndrome.

[0006] A preparation based on sea cucumber and ginseng, the raw materials of which include, by weight: 10-20 parts ginseng, 50-150 parts sea cucumber enzymatic hydrolysis product, 1-3 parts compound microbial agent, 1-2 parts sucrose, 1-2 parts soybean oligopeptide, 1-3 parts β-cyclodextrin, 1-2 parts maltodextrin, 1-3 parts kudzu root powder, and 1-2 parts hawthorn powder.

[0007] Preferably, the compound microbial agent includes: Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus gasseri.

[0008] More preferably, the viable count of Lactobacillus acidophilus is 1-3 × 10⁻⁶. 9 The cfu / g count of *Lactobacillus paracasei* was 8-12 × 10⁻⁶. 8 cfu / g, viable count of Lactobacillus gasseri is 2-6 × 10⁻⁶. 8 cfu / g.

[0009] Preferably, the sea cucumber enzymatic hydrolysate is prepared by the following steps: remove the viscera from fresh sea cucumbers, wash them with running water, and drain them; crush the treated sea cucumbers, add them to water with ergothioneine, trehalose, and mannitol, and sonicate for 1-2 hours; cool to -5 to -10°C, let stand for 10-30 minutes, heat to 40-45°C, add the compound enzyme preparation and stir for 2-4 hours to inactivate it; cool to room temperature, centrifuge, and collect the supernatant.

[0010] More preferably, the mass ratio of the treated sea cucumber, ergothioneine, trehalose, mannitol, and compound enzyme preparation is 20-40:0.01-0.1:1-2:0.5-1.5:1-3.

[0011] More preferably, the ultrasonic frequency is 40-60kHz and the ultrasonic temperature is 30-40℃.

[0012] More preferably, the compound enzyme preparation includes: alginate lyase, neutral protease, flavor protease, and lysozyme.

[0013] Specifically, the activity of neutral protease is 3000-6000 U / g, the activity of flavor protease is 4000-8000 U / g, the activity of alginate lyase is 200-600 U / g, and the activity of lysozyme is 1000-3000 U / g.

[0014] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0015] S1. Crush the ginseng and add it to the sea cucumber enzymatic hydrolysis product. Pasteurize the product, add compound bacterial agent, sucrose, and soybean oligopeptides. Anaerobic ferment at 35-40℃ for 2-4 days. Stir with air for 5-15 minutes and continue anaerobic fermentation for 1-2 days. Inactivate at high temperature, centrifuge, and collect the upper liquid.

[0016] S2. Concentrate the upper liquid under reduced pressure to a solid content of 40-50%, add β-cyclodextrin and maltodextrin, stir at 60-70℃ for 10-30 min, cool to 40-50℃, homogenize at 5-15MPa, and spray dry to obtain the pre-made powder.

[0017] S3. Add kudzu root powder and hawthorn powder to the pre-made powder, mix evenly, spray with ethanol solution for wet granulation, dry, and granulate.

[0018] Preferably, in S2, during the spray drying process, the inlet temperature is 150-170℃ and the outlet temperature is 70-80℃.

[0019] Preferably, in S3, the mass fraction of the ethanol solution is 60-70%.

[0020] The above-mentioned applications of sea cucumber and ginseng preparations in the preparation of preventive and / or alleviating metabolic syndrome.

[0021] Compared with existing technologies, the present invention has the following advantages:

[0022] This invention uses trehalose and mannitol as osmotic regulators to effectively maintain the spatial conformation of proteoglycans in the sea cucumber body wall, preventing the inactivation of heat-sensitive and easily oxidized components. Combined with the action of ergothionein, it reduces free radicals generated during processing, significantly reducing the risk of oxidative breakage of active peptides. Under the action of compound enzyme preparation, it promotes the efficient degradation of complex macromolecules in the sea cucumber body wall, achieving a mild and efficient transformation of sea cucumber macromolecules, and providing a structurally stable active peptide base for subsequent fermentation.

[0023] This invention utilizes sea cucumber enzymatic hydrolysate and soybean oligopeptides to effectively construct a growth environment for the compound microbial agent, which produces a highly efficient biotransformation effect on ginsenosides, promotes the generation and release of saponins, and significantly reduces the irritation and metabolic burden of individual components, thereby achieving synergistic effects of the two active ingredients and improving bioavailability.

[0024] This invention effectively isolates the active ingredients from the damage caused by oxygen and light, solves the problem of oxidative instability of sea cucumber polypeptides and ginsenosides during storage, and significantly extends the product's shelf life. Combined with the effects of kudzu root and hawthorn, it has significant auxiliary effects in lowering blood sugar, lowering blood lipids, and potentially lowering blood pressure, making it particularly suitable for daily comprehensive nutritional intervention for people with hypertension, hyperlipidemia, and hyperglycemia.

[0025] This invention not only avoids extreme acid and alkali treatments and prolonged high-temperature extraction, but also features mild process conditions, short processing time, and low energy consumption throughout the entire process. Furthermore, the parameters of each step are highly controllable, ensuring the biosafety of the final product while greatly simplifying the production process. It is easy to achieve standardization and large-scale production, and has good industrial application value. Attached Figure Description

[0026] Figure 1 This is a comparison chart showing the percentage of peptides with a molecular weight <1kDa in the total polypeptide mass and the DPPH free radical scavenging ability in the sea cucumber enzymatic hydrolysates obtained in Example 5 and Comparative Examples 1-2.

[0027] Figure 2 The graph shows the changes in blood pressure in rats in the blank group, model control group, positive drug group, Example 5 group, comparative example 1 group, comparative example 2 group, and comparative example 3 group.

[0028] Figure 3 The graph shows the comparison of fasting blood glucose levels in mice in the blank group, model control group, positive drug group, Example 5 group, comparative example 1 group, comparative example 2 group, and comparative example 3 group. Detailed Implementation

[0029] The present invention will now be described in further detail with reference to specific embodiments. The given embodiments are merely illustrative of the invention and not intended to limit its scope. The embodiments provided below can serve as a guide for further improvements by those skilled in the art and do not constitute a limitation on the invention in any way.

[0030] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0031] The compound enzyme preparation used below consists of alginate lyase with an enzyme activity of 400 U / g (purchased from Jiangsu Enming Biotechnology Co., Ltd.), neutral protease with an enzyme activity of 5000 U / g (purchased from Shandong Jiju Biotechnology Co., Ltd.), flavor protease with an enzyme activity of 6000 U / g (purchased from Shandong Jiju Biotechnology Co., Ltd.), and lysozyme with an enzyme activity of 2000 U / g (purchased from Shandong Dongchen Biotechnology Co., Ltd.).

[0032] The compound microbial agent used below consists of 2 × 10⁻⁶ viable bacteria. 9 Lactobacillus acidophilus cfu / g, viable count 9×10⁻⁶ 8 The cfu / g of *Lactobacillus paracasei* and the viable count were 5 × 10⁻⁶. 8 Composition of Lactobacillus gasseri cfu / g.

[0033] The sea cucumbers used below were sourced from aquaculture areas in Dalian. The kudzu root powder and hawthorn powder used below were purchased from the Bozhou Traditional Chinese Medicine Market in Anhui Province. The soybean oligopeptides (food grade) used below were purchased from Hebei Tuohai Biotechnology Co., Ltd., with a molecular weight of approximately 500 Da.

[0034] Example 1

[0035] A preparation based on sea cucumber and ginseng, the raw materials of which include: 10g of ginseng, 50g of sea cucumber enzymatic hydrolysis product, 1g of compound microbial agent, 1g of sucrose, 1g of soybean oligopeptide, 1g of β-cyclodextrin, 1g of maltodextrin, 1g of kudzu root powder, and 1g of hawthorn powder.

[0036] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained; 20g of the treated sea cucumbers were crushed and added to 100g of deionized water along with 0.01g of ergothioneine, 1g of trehalose, and 0.5g of mannitol. The mixture was ultrasonically treated for 1 hour at a frequency of 40kHz and a temperature of 30℃. The mixture was then cooled to -5℃ and allowed to stand for 10 minutes. The temperature was then increased to 40℃ at a rate of 5℃ / min. 1g of the compound enzyme preparation was added and stirred for 2 hours. The enzyme was inactivated at 90℃ for 10 minutes. The mixture was cooled to room temperature, centrifuged, and the supernatant was collected.

[0037] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0038] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, and soybean oligopeptide are added, and anaerobic fermentation is carried out at 35℃ for 2 days. Stirring is done at 50r / min for 5min, and anaerobic fermentation is continued for 1 day. High temperature inactivation is performed, centrifugation is carried out, and the upper liquid is collected.

[0039] S2. The upper liquid is concentrated under reduced pressure to a solid content of 40%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 60°C for 10 minutes at a stirring speed of 200 r / min. It is then cooled to 40°C and homogenized by a high-pressure homogenizer at 5 MPa. The mixture is then spray-dried at an inlet temperature of 150°C and an outlet temperature of 70°C to obtain the pre-made powder.

[0040] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 1g of 60% ethanol solution for wet granulation. Dry at 50℃ and granulate.

[0041] Example 2

[0042] A preparation based on sea cucumber and ginseng, the raw materials of which include: 20g ginseng, 150g sea cucumber enzymatic hydrolysate, 3g compound microbial agent, 2g sucrose, 2g soybean oligopeptide, 3g β-cyclodextrin, 2g maltodextrin, 3g kudzu root powder, and 2g hawthorn powder.

[0043] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained; 40g of the treated sea cucumbers were crushed and added to 150g of deionized water along with 0.1g of ergothioneine, 2g of trehalose, and 1.5g of mannitol. The mixture was ultrasonically treated for 2 hours at a frequency of 60kHz and a temperature of 40℃. The mixture was then cooled to -10℃ and allowed to stand for 30 minutes. The temperature was then increased to 45℃ at a rate of 15℃ / min. 3g of the compound enzyme preparation was added and stirred for 4 hours. The mixture was then inactivated at 95℃ for 20 minutes, cooled to room temperature, centrifuged, and the supernatant was collected.

[0044] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0045] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, soybean oligopeptide added, and anaerobic fermented at 40℃ for 4 days. Stirred at 150r / min for 15min, and continued anaerobic fermentation for 2 days. High temperature inactivation, centrifugation, and collection of the upper liquid.

[0046] S2. The upper liquid is concentrated under reduced pressure to a solid content of 50%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 70°C for 30 minutes at a stirring speed of 400 r / min. It is then cooled to 50°C and homogenized using a high-pressure homogenizer at 15 MPa. The mixture is then spray-dried at an inlet temperature of 170°C and an outlet temperature of 80°C to obtain the pre-made powder.

[0047] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 4g of 70% ethanol solution for wet granulation. Dry at 60℃ and granulate.

[0048] Example 3

[0049] A preparation based on sea cucumber and ginseng, the raw materials of which include: 12g of ginseng, 120g of sea cucumber enzymatic hydrolysate, 1.5g of compound microbial agent, 1.8g of sucrose, 1.2g of soybean oligopeptide, 2.5g of β-cyclodextrin, 1.2g of maltodextrin, 2.5g of kudzu root powder, and 1.2g of hawthorn powder.

[0050] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained. 35g of the treated sea cucumbers were crushed and added to 130g of deionized water along with 0.02g of ergothioneine, 1.8g of trehalose, and 0.8g of mannitol. The mixture was ultrasonically treated for 80min at a frequency of 55kHz and a temperature of 33℃. The mixture was then cooled to -9℃ and allowed to stand for 15min. The temperature was then increased to 41℃ at a rate of 12℃ / min. 2.5g of a compound enzyme preparation was added and stirred for 2.5h. The enzyme was inactivated at 93℃ for 12min. The mixture was cooled to room temperature, centrifuged, and the supernatant was collected.

[0051] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0052] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, and soybean oligopeptide are added, and anaerobic fermentation is carried out at 38℃ for 3 days. Stirring is done at 80r / min for 12min, and anaerobic fermentation is continued for 1.5 days. High temperature inactivation is performed, centrifugation is performed, and the upper liquid is collected.

[0053] S2. The upper liquid is concentrated under reduced pressure to a solid content of 42%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 68°C for 15 minutes at a stirring speed of 340 r / min. It is then cooled to 42°C and homogenized by a high-pressure homogenizer at 12 MPa. The mixture is then spray-dried at an inlet temperature of 155°C and an outlet temperature of 77°C to obtain the pre-made powder.

[0054] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 2g of 68% ethanol solution for wet granulation. Dry at 52℃ and granulate.

[0055] Example 4

[0056] A preparation based on sea cucumber and ginseng, the raw materials of which include: 18g of ginseng, 80g of sea cucumber enzymatic hydrolysate, 2.5g of compound microbial agent, 1.2g of sucrose, 1.8g of soybean oligopeptide, 1.5g of β-cyclodextrin, 1.8g of maltodextrin, 1.5g of kudzu root powder, and 1.8g of hawthorn powder.

[0057] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained. 25g of the treated sea cucumbers were crushed and added to 110g of deionized water along with 0.08g of ergothioneine, 1.2g of trehalose, and 1.2g of mannitol. The mixture was ultrasonically treated for 100min at a frequency of 45kHz and a temperature of 37℃. The mixture was then cooled to -7℃ and allowed to stand for 25min. The temperature was then increased to 43℃ at a rate of 8℃ / min. 1.5g of a compound enzyme preparation was added and stirred for 3.5h. The enzyme was inactivated at 91℃ for 18min. The mixture was cooled to room temperature, centrifuged, and the supernatant was collected.

[0058] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0059] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, and soybean oligopeptide are added, and anaerobic fermentation is carried out at 38℃ for 3 days. Stirring is done at 120r / min for 8 minutes, and anaerobic fermentation is continued for 1.5 days. High temperature inactivation is performed, centrifugation is carried out, and the upper liquid is collected.

[0060] S2. The upper liquid is concentrated under reduced pressure to a solid content of 48%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 62°C for 25 minutes at a stirring speed of 260 r / min. It is then cooled to 48°C and homogenized by a high-pressure homogenizer at 8 MPa. The mixture is then spray-dried at an inlet temperature of 165°C and an outlet temperature of 73°C to obtain the pre-made powder.

[0061] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 3g of 62% ethanol solution for wet granulation. Dry at 58℃ and granulate.

[0062] Example 5

[0063] A preparation based on sea cucumber and ginseng, the raw materials of which include: 15g of ginseng, 100g of sea cucumber enzymatic hydrolysate, 2g of compound microbial agent, 1.5g of sucrose, 1.5g of soybean oligopeptide, 2g of β-cyclodextrin, 1.5g of maltodextrin, 2g of kudzu root powder, and 1.5g of hawthorn powder.

[0064] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained; 30g of the treated sea cucumbers were crushed, and added to 120g of deionized water along with 0.05g of ergothioneine, 1.5g of trehalose, and 1g of mannitol. The mixture was ultrasonically treated for 90min at a frequency of 50kHz and a temperature of 35℃. The mixture was then cooled to -8℃ and allowed to stand for 20min. The temperature was then increased to 42℃ at a rate of 10℃ / min. 2g of the compound enzyme preparation was added and stirred for 3h. The enzyme was inactivated at 92℃ for 15min. The mixture was cooled to room temperature, centrifuged, and the supernatant was collected.

[0065] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0066] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, and soybean oligopeptide are added, and anaerobic fermentation is carried out at 38℃ for 3 days. Stirring is done at 100r / min for 10min, and anaerobic fermentation is continued for 1.5 days. High temperature inactivation is performed, centrifugation is carried out, and the upper liquid is collected.

[0067] S2. The upper liquid is concentrated under reduced pressure to a solid content of 45%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 65°C for 20 minutes at a stirring speed of 300 r / min. It is then cooled to 45°C and homogenized using a high-pressure homogenizer at 10 MPa. The mixture is then spray-dried at an inlet temperature of 160°C and an outlet temperature of 75°C to obtain the pre-made powder.

[0068] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 2.5g of 65% ethanol solution for wet granulation, dry at 55℃, and granulate.

[0069] Comparative Example 1

[0070] A preparation based on sea cucumber and ginseng, the raw materials of which include: 15g of ginseng, 100g of sea cucumber enzymatic hydrolysate, 2g of compound microbial agent, 1.5g of sucrose, 1.5g of soybean oligopeptide, 2g of β-cyclodextrin, 1.5g of maltodextrin, 2g of kudzu root powder, and 1.5g of hawthorn powder.

[0071] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained; 30g of the treated sea cucumbers were crushed, and added to 120g of deionized water along with 1.5g of trehalose and 1g of mannitol. The mixture was ultrasonically treated for 90min at a frequency of 50kHz and a temperature of 35℃. The mixture was then cooled to -8℃ and allowed to stand for 20min. The temperature was then increased to 42℃ at a rate of 10℃ / min. 2g of compound enzyme preparation was added and stirred for 3h. The enzyme was inactivated at 92℃ for 15min. The mixture was cooled to room temperature, centrifuged, and the supernatant was collected.

[0072] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0073] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, and soybean oligopeptide are added, and anaerobic fermentation is carried out at 38℃ for 3 days. Stirring is done at 100r / min for 10min, and anaerobic fermentation is continued for 1.5 days. High temperature inactivation is performed, centrifugation is carried out, and the upper liquid is collected.

[0074] S2. The upper liquid is concentrated under reduced pressure to a solid content of 45%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 65°C for 20 minutes at a stirring speed of 300 r / min. It is then cooled to 45°C and homogenized using a high-pressure homogenizer at 10 MPa. The mixture is then spray-dried at an inlet temperature of 160°C and an outlet temperature of 75°C to obtain the pre-made powder.

[0075] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 2.5g of 65% ethanol solution for wet granulation, dry at 55℃, and granulate.

[0076] Comparative Example 2

[0077] A preparation based on sea cucumber and ginseng, the raw materials of which include: 15g of ginseng, 100g of sea cucumber enzymatic hydrolysate, 2g of compound microbial agent, 1.5g of sucrose, 1.5g of soybean oligopeptide, 2g of β-cyclodextrin, 1.5g of maltodextrin, 2g of kudzu root powder, and 1.5g of hawthorn powder.

[0078] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained; 30g of the treated sea cucumbers were crushed and added to 120g of deionized water along with 0.05g of ergothioneine, 1.5g of trehalose, and 1g of mannitol. The mixture was ultrasonically treated for 90min at a frequency of 50kHz and a temperature of 35℃. 2g of a compound enzyme preparation was added and stirred for 3h. The mixture was then inactivated at 92℃ for 15min, cooled to room temperature, centrifuged, and the supernatant was collected.

[0079] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0080] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent, sucrose, and soybean oligopeptide are added, and anaerobic fermentation is carried out at 38℃ for 3 days. Stirring is done at 100r / min for 10min, and anaerobic fermentation is continued for 1.5 days. High temperature inactivation is performed, centrifugation is carried out, and the upper liquid is collected.

[0081] S2. The upper liquid is concentrated under reduced pressure to a solid content of 45%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 65°C for 20 minutes at a stirring speed of 300 r / min. It is then cooled to 45°C and homogenized using a high-pressure homogenizer at 10 MPa. The mixture is then spray-dried at an inlet temperature of 160°C and an outlet temperature of 75°C to obtain the pre-made powder.

[0082] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 2.5g of 65% ethanol solution for wet granulation, dry at 55℃, and granulate.

[0083] Comparative Example 3

[0084] A preparation based on sea cucumber and ginseng, the raw materials of which include: 15g of ginseng, 100g of sea cucumber enzymatic hydrolysate, 2g of compound microbial agent, 1.5g of sucrose, 2g of β-cyclodextrin, 1.5g of maltodextrin, 2g of kudzu root powder, and 1.5g of hawthorn powder.

[0085] The sea cucumber enzymatic hydrolysate was prepared using the following steps: Fresh sea cucumbers were gutted, rinsed with running water, and drained; 30g of the treated sea cucumbers were crushed, and added to 120g of deionized water along with 0.05g of ergothioneine, 1.5g of trehalose, and 1g of mannitol. The mixture was ultrasonically treated for 90min at a frequency of 50kHz and a temperature of 35℃. The mixture was then cooled to -8℃ and allowed to stand for 20min. The temperature was then increased to 42℃ at a rate of 10℃ / min. 2g of the compound enzyme preparation was added and stirred for 3h. The enzyme was inactivated at 92℃ for 15min. The mixture was cooled to room temperature, centrifuged, and the supernatant was collected.

[0086] The above-mentioned preparation method for sea cucumber and ginseng-based preparations includes the following steps:

[0087] S1. Ginseng is crushed and passed through a 100-mesh sieve, added to sea cucumber enzymatic hydrolysis product, pasteurized, compound bacterial agent and sucrose are added, and anaerobic fermentation is carried out at 38℃ for 3 days. Stir at 100r / min for 10min, continue anaerobic fermentation for 1.5 days, inactivate at high temperature, centrifuge, and collect the upper liquid.

[0088] S2. The upper liquid is concentrated under reduced pressure to a solid content of 45%. β-cyclodextrin and maltodextrin are added to it. The mixture is stirred at 65°C for 20 minutes at a stirring speed of 300 r / min. It is then cooled to 45°C and homogenized using a high-pressure homogenizer at 10 MPa. The mixture is then spray-dried at an inlet temperature of 160°C and an outlet temperature of 75°C to obtain the pre-made powder.

[0089] S3. Add kudzu root powder and hawthorn powder to the pre-made powder and mix evenly. Spray with 2.5g of 65% ethanol solution for wet granulation, dry at 55℃, and granulate.

[0090] Experimental Example 1

[0091] The content of peptides in the sea cucumber enzymatic hydrolysates obtained in Example 5 and Comparative Examples 1-2 was determined by the Folin-phenol method. The sea cucumber enzymatic hydrolysates obtained in Example 5 and Comparative Examples 1-2 were passed through an ultrafiltration membrane with a molecular weight cutoff of 1 kDa. The ultrafiltrate was collected, concentrated under vacuum, and freeze-dried to obtain peptides with a molecular weight <1 kDa. The mass percentage of peptides with a molecular weight <1 kDa to the total peptides was calculated.

[0092] The DPPH free radical scavenging ability of the sea cucumber enzymatic hydrolysates obtained in Example 5 and Comparative Examples 1-2 was determined using a DPPH free radical scavenging ability kit.

[0093] like Figure 1 As shown, in Example 5, the sea cucumber enzymatic hydrolysate had the highest percentage of peptides with a molecular weight <1kDa, and also the highest DPPH free radical scavenging ability, which was significantly better than the comparative example.

[0094] Experimental Example 2

[0095] Ten-week-old male spontaneously hypertensive rats (SHR, weighing 200±20g) were used as experimental subjects, and age-matched normotensive WistarKyoto rats (WKY, weighing 200±20g) were used as controls.

[0096] SHR rats were randomly divided into 6 groups (model control group, positive drug group, Example 5 group, comparative example 1 group, comparative example 2 group, and comparative example 3 group), with 12 rats in each group. 12 WKY rats were used as the blank group.

[0097] The positive control group received captopril (10 mg / kg / day) by gavage; the Example 5 group received the health food product obtained in Example 5 by gavage (400 mg / kg / day); the Comparative Example 1 group received the health food product obtained in Comparative Example 1 by gavage (400 mg / kg / day); the Comparative Example 2 group received the health food product obtained in Comparative Example 2 by gavage (400 mg / kg / day); and the Comparative Example 3 group received the health food product obtained in Comparative Example 3 by gavage (400 mg / kg / day). The model control group and the blank control group received an equal volume of physiological saline by gavage. The intervention lasted for 8 weeks.

[0098] like Figure 2 As shown, the systolic blood pressure of the blank group rats at week 0 was significantly lower than that of the other groups, confirming that the SHR used was indeed for hypertension; while the systolic blood pressure of the positive drug group rats after intervention was consistently significantly lower than that of the model control group, confirming that the blood pressure of SHR can be reduced after drug intervention; the systolic blood pressure of the rats in the Example 5 group after intervention was significantly lower than that of the comparative groups 1-3 and higher than that of the positive drug group, confirming that the blood pressure lowering effect of the health food obtained in Example 5 is better than that of the comparative groups 1-3 but worse than that of the positive drug (captopril).

[0099] Experimental Example 3

[0100] SPF-grade male Kunming mice (weighing 21±2g) were housed at a temperature of 25±2℃, relative humidity of 55±5%, with 12 hours of light per day and night, and free access to food and water, with feed and water added regularly each day. A single intraperitoneal injection of alloxan (160mg / kg / day) was used to induce the mouse model, and mice with stable blood glucose levels at the model-inducing range (15-25mmol / L) were selected.

[0101] The selected mice were randomly divided into four groups (model control group, positive drug group, Example 5 group, comparative example 1 group, comparative example 2 group, and comparative example 3 group), with unmodeled Kunming mice serving as the blank control group. The positive drug group was administered metformin (100 mg / kg / day) by gavage; the Example 5 group was administered the health food product obtained in Example 5 by gavage by gavage by gavage by gavage; the comparative example 1 group was administered the health food product obtained in Comparative Example 1 by gavage ...

[0102] like Figure 3 As shown, the fasting blood glucose of mice in the blank group was significantly lower than that of the other groups, confirming the successful establishment of the hyperglycemic mouse model; while the fasting blood glucose of mice in the positive drug group was significantly lower than that of the model control group after intervention, confirming that fasting blood glucose was reduced after drug intervention; the fasting blood glucose of mice in the Example 5 group was significantly lower than that of the comparative groups 1-3 and higher than that of the positive drug group after intervention, confirming that the blood glucose lowering effect of the health food obtained in Example 5 is better than that of the comparative groups 1-3 but worse than that of the positive drug (metformin).

[0103] The present invention has been described in detail above. Those skilled in the art will recognize that the invention can be practiced in a wide range of ways with equivalent parameters, concentrations, and conditions without departing from its spirit and scope, and without requiring unnecessary experiments. While specific embodiments have been provided, it should be understood that further modifications can be made to the invention. In summary, according to the principles of the invention, this application is intended to include any changes, uses, or improvements to the invention, including changes made using conventional techniques known in the art that depart from the scope disclosed herein.

Claims

1. A preparation based on sea cucumber and ginseng, characterized in that, The raw materials, by weight, include: 10-20 parts ginseng, 50-150 parts sea cucumber enzymatic hydrolysis product, 1-3 parts compound microbial agent, 1-2 parts sucrose, 1-2 parts soybean oligopeptide, 1-3 parts β-cyclodextrin, 1-2 parts maltodextrin, 1-3 parts kudzu root powder, and 1-2 parts hawthorn powder.

2. The preparation based on sea cucumber and ginseng according to claim 1, characterized in that, The compound microbial agent includes: Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus gasseri.

3. The preparation based on sea cucumber and ginseng according to claim 2, characterized in that, The viable count of Lactobacillus acidophilus is 1-3 × 10⁻⁶. 9 The cfu / g count of *Lactobacillus paracasei* was 8-12 × 10⁻⁶. 8 cfu / g, viable count of Lactobacillus gasseri is 2-6 × 10⁻⁶. 8 cfu / g.

4. The preparation based on sea cucumber and ginseng according to claim 1, characterized in that, Sea cucumber enzymatic hydrolysate is prepared using the following steps: Remove the viscera from fresh sea cucumbers, wash them with running water, and drain them; crush the treated sea cucumbers, add them to water along with ergothioneine, trehalose, and mannitol, and sonicate for 1-2 hours; cool to -5 to -10℃, let stand for 10-30 minutes, heat to 40-45℃, add the compound enzyme preparation and stir for 2-4 hours to inactivate it; cool to room temperature, centrifuge, and collect the supernatant.

5. The preparation based on sea cucumber and ginseng according to claim 4, characterized in that, The mass ratio of processed sea cucumber, ergothioneine, trehalose, mannitol, and compound enzyme preparation is 20-40: 0.01-0.1：1-2：0.5-1.5：1-3。 6. The preparation based on sea cucumber and ginseng according to claim 4, characterized in that, The ultrasonic frequency is 40-60kHz, and the ultrasonic temperature is 30-40℃.

7. The preparation based on sea cucumber and ginseng according to claim 4, characterized in that, The compound enzyme preparation includes: alginate lyase, neutral protease, flavor protease, and lysozyme.

8. A method of preparing a preparation based on sea cucumber and ginseng according to any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Crush the ginseng and add it to the sea cucumber enzymatic hydrolysis product. Pasteurize the product, add compound bacterial agent, sucrose, and soybean oligopeptides. Anaerobic ferment at 35-40℃ for 2-4 days. Stir with air for 5-15 minutes and continue anaerobic fermentation for 1-2 days. Inactivate at high temperature, centrifuge, and collect the upper liquid. S2. Concentrate the upper liquid under reduced pressure to a solid content of 40-50%, add β-cyclodextrin and maltodextrin, stir at 60-70℃ for 10-30 min, cool to 40-50℃, homogenize at 5-15MPa, and spray dry to obtain the pre-made powder. S3. Add kudzu root powder and hawthorn powder to the pre-made powder, mix evenly, spray with ethanol solution for wet granulation, dry, and granulate.

9. The preparation method of the sea cucumber and ginseng preparation according to claim 8, characterized in that, In S2, during the spray drying process, the inlet temperature is 150-170℃ and the outlet temperature is 70-80℃.

10. The use of a sea cucumber and ginseng preparation as described in any one of claims 1-7 in the preparation of a drug for the prevention and / or relief of metabolic syndrome.

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