Composition of pueraria and mulberry leaf extracts synergistically inhibiting alpha-glucosidase
Patent Information
- Application Number
- CN202610732616.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-05-26
- Publication Date
- 2026-08-21
AI Technical Summary
[0005]本发明的目的在于提供葛根与桑叶提取物协同抑制α-葡萄糖苷酶的组合物，该组合物配比明确，在低剂量下即可实现显著的协同抑酶效果，解决单一提取物抑酶效果有限、复配方案无明确协同配比的技术问题
本发明通过明确葛根醇提取物与桑叶醇提取物1:3～5:1的特定复配比例，确定0.5mg/mL为产生显著协同抑酶作用的优选浓度，并优选出协同效果最优的具体配比，实现了针对性解决，该复配组合物低剂量下抑酶效果显著优于单一提取物，突破了单一提取物的应用局限；复配方案经系统筛选具备明确科学依据与可控性，精准锁定有效协同配比；同时依托显著的协同效应减少了原料用量、降低生产成本，合理配比保障了食品适口性与应用安全性，适配食品及保健食品配方设计需求，大幅提升了在食品体系中的适用性与长期应用价值，且其产生的非简单加和的协同增强效果，弥补了现有复配研究的技术空白。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food and health food technology, specifically a composition of kudzu root and mulberry leaf extracts that synergistically inhibit α-glucosidase. Background Technology
[0002] Alpha-glucosidase is a key enzyme in carbohydrate metabolism. Excessive alpha-glucosidase activity can lead to rapid glucose absorption and consequently, elevated blood sugar levels. Therefore, inhibiting alpha-glucosidase activity is an important way to help regulate blood sugar. Existing research shows that mulberry leaf extract is rich in flavonoids such as quercetin and rutin, while kudzu root extract is rich in isoflavones such as puerarin and daidzein. Both, when used alone, have a certain inhibitory effect on alpha-glucosidase, and single mulberry leaf or kudzu root extracts have been explored for use in the development of blood sugar-controlled foods and health foods.
[0003] However, existing technologies have the following problems: Single plant extracts have limited inhibitory effects on α-glucosidase, making it difficult to achieve ideal enzyme inhibition at low doses. The high raw material requirements limit their application in food and health food. Extract compound formulations lack specificity and controllability, making it impossible to determine which ratios can produce a real synergistic enzyme-inhibiting effect, and the stability of compound effects is poor. Some compound formulations blindly increase the dosage of raw materials to enhance enzyme inhibition, or the unreasonable proportion of ingredients can lead to a decrease in product palatability and potential risks to application safety, making them unsuitable for long-term use in food systems.
[0004] Therefore, there is an urgent need for a compound composition of kudzu root and mulberry leaf extracts with a clear ratio, excellent enzyme inhibition effect, and synergistic effect that can be achieved with low dosage. This is the key to solving existing technical problems and promoting the development of the sugar-controlled food industry. Summary of the Invention
[0005] The purpose of this invention is to provide a composition in which kudzu root and mulberry leaf extracts synergistically inhibit α-glucosidase. This composition has a clear ratio and can achieve a significant synergistic enzyme-inhibiting effect at low doses, solving the technical problems of limited enzyme-inhibiting effect of single extracts and lack of clear synergistic ratio in compound formulations.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase, comprising kudzu root alcohol extract and mulberry leaf alcohol extract, wherein the mass ratio of kudzu root alcohol extract to mulberry leaf alcohol extract is 1:3 to 5:1.
[0007] Preferably, the mass ratio of the pueraria lobata extract to the mulberry leaf extract is 1:3, 1:2, 1:1, 2:1, 3:1 or 5:1.
[0008] Preferably, the total concentration of the composition is 0.5 mg / mL, which has a synergistic inhibitory effect on α-glucosidase.
[0009] Preferably, the pueraria lobata extract is prepared by a method comprising the following steps: The kudzu root raw material is dried, pulverized, and then passed through an 80-mesh sieve. Add a 70% ethanol solution at a liquid-to-solid ratio of 20:1 (mL / g) and perform ultrasonic-assisted extraction at 75℃ for 2 hours; The sample was centrifuged, and the supernatant was collected and freeze-dried to obtain the pueraria lobata extract.
[0010] Preferably, the mulberry leaf alcohol extract is prepared by a method comprising the following steps: The mulberry leaves are dried, pulverized, and then passed through an 80-mesh sieve. Add a 90% ethanol solution at a liquid-to-solid ratio of 20:1 (mL / g) and perform ultrasonic-assisted extraction at 85℃ for 2.5 hours; The sample was centrifuged, and the supernatant was collected and freeze-dried to obtain the mulberry leaf alcohol extract.
[0011] A method for preparing a composition based on the above-mentioned synergistic inhibition of α-glucosidase by kudzu root and mulberry leaf extracts includes the following steps: Pueraria root alcohol extract and mulberry leaf alcohol extract were prepared separately; The pueraria lobata extract and the mulberry leaf extract were added to a solvent at a mass ratio of 1:3 to 5:1 and mixed to prepare a composition solution of the target concentration, thus obtaining the composition.
[0012] Preferably, the target concentration is 0.5 mg / mL, and the solvent is deionized water.
[0013] The use of the above-described composition in the preparation of a product that inhibits α-glucosidase activity.
[0014] Preferably, the product is a food, beverage, substitute tea, or health food that helps lower blood sugar.
[0015] Compared with the prior art, the beneficial effects of the present invention are: This invention clarifies a specific compounding ratio of 1:3 to 5:1 between pueraria lobata extract and mulberry leaf extract, determining 0.5 mg / mL as the optimal concentration for significant synergistic enzyme inhibition. Furthermore, it optimizes the specific ratio for optimal synergistic effect, achieving a targeted solution. The enzyme-inhibiting effect of this compound composition at low doses is significantly superior to that of a single extract, overcoming the application limitations of single extracts. The compounding scheme, after systematic screening, possesses clear scientific basis and controllability, accurately locking in the effective synergistic ratio. Simultaneously, relying on the significant synergistic effect, it reduces raw material usage and lowers production costs. The rational ratio ensures food palatability and application safety, meeting the needs of food and health food formulation design, significantly improving its applicability and long-term application value in food systems. Moreover, its non-simple additive synergistic enhancement effect fills a technological gap in existing compounding research. Attached Figure Description
[0016] Figure 1 The images show the comparison results of the inhibition rate of α-glucosidase of the compositions prepared in various embodiments of the present invention at a total concentration of 0.5 mg / mL, and a schematic diagram comparing them with single kudzu root extract and single mulberry leaf extract at the same concentration. Figure 2 The bar chart shows the inhibition rate of α-glucosidase by the compound compositions of Examples 2, 3, 4, 5, 6 and 7 of the present invention at different concentrations (0.01562–4 mg / mL), and is a schematic diagram comparing them with single kudzu root extract (GG) and single mulberry leaf extract (SY) under the same concentration conditions. Detailed Implementation
[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. 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. Example 1
[0018] Please see Figure 1-2 This invention provides a technical solution: a composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase, comprising kudzu root alcohol extract and mulberry leaf alcohol extract, wherein: Pueraria lobata extract is prepared by a method comprising the following steps: The kudzu root raw material is dried, pulverized, and then passed through an 80-mesh sieve; Add a 70% ethanol solution at a liquid-to-solid ratio of 20:1 (mL / g) and perform ultrasonic-assisted extraction at 75℃ for 2 hours; Centrifuge the sample, collect the supernatant and freeze-dry it to obtain the pueraria lobata extract; Mulberry leaf alcohol extract is prepared by a method including the following steps: The mulberry leaves are dried, pulverized, and then passed through an 80-mesh sieve. Add a 90% ethanol solution at a liquid-to-solid ratio of 20:1 (mL / g) and perform ultrasonic-assisted extraction at 85℃ for 2.5 hours; The sample was centrifuged, and the supernatant was collected and freeze-dried to obtain the mulberry leaf alcohol extract.
[0019] Pueraria lobata extract is rich in flavonoid active ingredients such as apigenin and puerarin. Mulberry leaf alcohol extract is rich in flavonoid active ingredients such as isochorin.
[0020] The total concentration of the composition is 0.5 mg / mL, and it has a synergistic inhibitory effect on α-glucosidase.
[0021] A method for preparing a composition based on the above-mentioned synergistic inhibition of α-glucosidase by kudzu root and mulberry leaf extracts includes the following steps: Pueraria root alcohol extract and mulberry leaf alcohol extract were prepared separately; The pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 1:5 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition.
[0022] The composition of this invention can be used to prepare foods, beverages, substitute teas or health foods that inhibit α-glucosidase activity and help lower blood sugar, providing new core raw materials for the development of blood sugar control products. Example 2
[0023] Unlike Example 1, the pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 1:3 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition. Example 3
[0024] Unlike Example 1, the pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 1:2 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition. Example 4
[0025] Unlike Example 1, the pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 1:1 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition. Example 5
[0026] Unlike Example 1, the pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 2:1 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition. Example 6
[0027] Unlike Example 1, the pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 3:1 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition. Example 7
[0028] Unlike Example 1, the pueraria lobata extract and the mulberry leaf extract were added to deionized water at a mass ratio of 5:1 and mixed to prepare a composition solution with a concentration of 0.5 mg / mL, thus obtaining the composition.
[0029] The inhibitory activity of the compound extract against α-glucosidase was determined. Glucosidase inhibition experiments were conducted in a specific reaction system, with blank, blank control, sample, and sample control groups set up. The inhibition rate was calculated by absorbance values to evaluate the activity of the compound extract.
[0030] Through append Figure 1 It can be seen that the compound combinations of pueraria lobata extract and tartary buckwheat extract with a mass ratio of 1:3, 1:2, 1:1, 2:1, 3:1, and 5:1 have significantly higher inhibition rates than the single extracts, showing obvious synergistic inhibitory effects.
[0031] Through append Figure 2 The horizontal axis represents the concentration of the composition (mg / mL), and the vertical axis represents the α-glucosidase inhibition rate (%). Experimental results show that a total concentration of 0.5 mg / mL is the optimal concentration, as this concentration exhibits the highest increase in enzyme inhibition rate and the best synergistic inhibitory effect on α-glucosidase. Specifically, at a concentration of 0.5 mg / mL, the 1:3, 1:2, 1:1, 2:1, 3:1, and 5:1 ratios show the highest increase in α-glucosidase inhibition rate. The α-glucosidase inhibition rate of single kudzu root extract is 25.6%, and that of single mulberry leaf extract is 26.8%. The combination compositions at this concentration show the highest increase in inhibition rate, increasing by 14.06%, 47.66%, 46.09%, and 37.89% compared to single kudzu root extract, and by 8.96%, 41.04%, 39.55%, and 31.7% compared to single mulberry leaf extract.
[0032] The above data shows that: The enzyme-inhibiting effect is superior to that of a single extract: Under the same dosage conditions, the compound composition of the present invention has a significantly higher inhibition rate of α-glucosidase than single kudzu root extract or mulberry leaf extract, and the blood sugar control effect is better. More suitable for long-term application in food systems: Due to the synergistic effect, it can achieve the ideal enzyme inhibition effect without relying on high doses of a single ingredient, reducing the amount of raw materials used and lowering the production cost of the product. At the same time, it is more in line with the formulation design requirements of food or health food, and improves the applicability of the product. The synergistic effect is unpredictable: the synergistic inhibitory effect is not a simple summation of the inhibitory effects of a single component, but rather an unpredictable enhancement effect produced by the interaction of the active ingredients in kudzu root extract and mulberry leaf extract.
[0033] The core difference between this invention and existing technologies lies in the explicit definition of a technical solution that enables synergistic inhibition of α-glucosidase by using kudzu root extract and mulberry leaf extract in a specific mass ratio range of 1:3 to 5:1. Existing technologies only disclose the use of the two extracts individually or in simple combinations without a specific ratio, failing to reveal the synergistic inhibitory effect within the aforementioned specific ratio range.
[0034] By defining specific compounding ratios of kudzu root extract and mulberry leaf extract in a ratio of 1:3 to 5:1, 0.5 mg / mL was determined as the preferred total concentration, and 1:3, 1:2, 1:1, 2:1, 3:1, and 5:1 were identified as the optimal synergistic ratios, thus achieving a targeted solution. This compound composition showed significantly better enzyme-inhibiting effects at low doses than the single extracts. At a concentration of 0.5 mg / mL, the enzyme inhibition rate was 14.06%–47.66% higher than that of kudzu root extract alone and 8.96%–41.04% higher than that of mulberry leaf extract alone. The compounding scheme has clear scientific basis and controllability, while reducing raw material usage and lowering costs. The reasonable ratio ensures the palatability and safety of the food, making it suitable for food and health food formulation design, improving the applicability and long-term application value of the food system. Its synergistic enhancement effect, which is not a simple addition, also fills a technical gap in existing compounding research.
[0035] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0036] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase, characterized in that: It is composed of kudzu root alcohol extract and mulberry leaf alcohol extract, wherein the mass ratio of kudzu root alcohol extract to mulberry leaf alcohol extract is 1:3 to 5:
1.
2. The composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase according to claim 1, characterized in that: The mass ratio of the pueraria lobata extract to the mulberry leaf extract is 1:3, 1:2, 1:1, 2:1, 3:1 or 5:
1.
3. The composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase according to claim 1, characterized in that: The total concentration of the composition is 0.5 mg / mL, and it has a synergistic inhibitory effect on α-glucosidase.
4. The composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase according to claim 1, characterized in that: The pueraria lobata extract is prepared by a method comprising the following steps: The kudzu root raw material is dried, pulverized, and then passed through an 80-mesh sieve; Add a 70% ethanol solution at a liquid-to-solid ratio of 20:1 (mL / g) and perform ultrasonic-assisted extraction at 75℃ for 2 hours; The sample was centrifuged, and the supernatant was collected and freeze-dried to obtain the pueraria lobata extract.
5. The composition of kudzu root and mulberry leaf extracts synergistically inhibiting α-glucosidase according to claim 1, characterized in that: The mulberry leaf alcohol extract is prepared by a method comprising the following steps: The mulberry leaves are dried, pulverized, and then passed through an 80-mesh sieve. Add a 90% ethanol solution at a liquid-to-solid ratio of 20:1 (mL / g) and perform ultrasonic-assisted extraction at 85℃ for 2.5 hours; The sample was centrifuged, and the supernatant was collected and freeze-dried to obtain the mulberry leaf alcohol extract.
6. A method for preparing a composition according to any one of claims 1-5 that synergistically inhibits α-glucosidase with kudzu root and mulberry leaf extracts, characterized in that: Includes the following steps: Pueraria root alcohol extract and mulberry leaf alcohol extract were prepared separately; The pueraria lobata extract and the mulberry leaf extract were added to a solvent at a mass ratio of 1:3 to 5:1 and mixed to prepare a composition solution of the target concentration, thus obtaining the composition.
7. The preparation method according to claim 6, characterized in that: The target concentration is 0.5 mg / mL, and the solvent is deionized water.
8. The use of the composition according to any one of claims 1-5 in the preparation of a product that inhibits α-glucosidase activity.
9. The application according to claim 8, characterized in that: The products mentioned are foods, beverages, tea substitutes, or health foods that help lower blood sugar.