Combination to promote iron absorption and blood formation

Abstract

Combination to promote iron absorption and blood formation, characterized in that the combination includes blood protein polypeptide, gingerol and apple cider vinegar; where the mass ratio of the blood protein polypeptide, the gingerol and the apple cider vinegar is 200-400 : 2-6 : 50-250.

Description

Technical field

[0001] The present invention belongs to the technical field of functional combinations and relates in particular to a combination for promoting iron absorption and blood formation. State of the art

[0002] Iron is one of the essential trace elements in the human body and plays a vital role in hemoglobin synthesis, oxygen transport, and various enzymatic reactions. Iron deficiency leads to iron deficiency anemia, which manifests as fatigue, reduced immune function, and impaired cognitive abilities; this has become a common nutritional problem affecting the health of pregnant women, infants, women of childbearing age, and the elderly. Restoring blood cell production, and thus correcting the anemic state, is the central clinical goal for improving iron deficiency. Currently, increasing iron intake through supplementation or fortification is one of the main methods for preventing and improving iron deficiency.

[0003] Existing iron supplements mostly use inorganic iron salts or organic iron compounds as the iron source, but the bioavailability of iron is strongly influenced by its chemical form and the conditions of digestion and absorption. Non-heme iron, in particular, has a low absorption rate in the intestine and is readily inhibited by dietary components such as phytic acid, polyphenols, and calcium. Furthermore, some iron supplements can cause gastrointestinal discomfort, which affects patient compliance. Therefore, it is difficult to effectively improve a person's iron status and achieve an ideal blood-forming effect simply by increasing iron levels.

[0004] To improve iron absorption and utilization, various attempts have already been made using existing technology. For example, vitamin C has been added as an iron absorption enhancer. However, these methods generally focus on improving only a single mechanism, and stability and applicability are still insufficient; a combination with high safety, stable absorption-enhancing effects, and simultaneous hematopoietic efficacy suitable for use in foods or nutritional supplements is still lacking. Therefore, it is necessary to develop a new combination to promote iron absorption and hematopoiesis in order to solve the problems of low iron absorption efficiency and limited applicability in existing technology. The invention and its advantages

[0005] To solve the problems and shortcomings of existing technology, the present invention offers a combination for promoting iron absorption and blood formation; this combination, through the specific composition of blood protein polypeptide, gingerol and apple cider vinegar, achieves an effective increase in the iron absorption-promoting effect, thereby improving iron absorption and can further promote the blood-forming effect; it is a novel combination for promoting iron absorption and blood formation.

[0006] According to a first aspect of the present invention, a combination is provided to promote iron absorption and blood formation, wherein the combination comprises blood protein polypeptide, gingerol and apple cider vinegar; the mass ratio of blood protein polypeptide, gingerol and apple cider vinegar is 200-400:2-6:50-250.

[0007] The present invention achieves a significant synergistic effect through the combination of blood protein polypeptide, gingerol, and apple cider vinegar in a specific ratio. The results of the transmembrane transport experiment using the Caco-2 cell monolayer model of the present invention show that the iron transport rate of the specific combination of the present invention is significantly higher than that of the apple cider vinegar group alone and the blood protein polypeptide plus gingerol group.This shows that the combination of the present invention is not a simple addition, but rather, through the synergistic effect between the several components, effectively increases the iron absorption efficiency of the intestinal cells, thereby providing the body with sufficient iron raw material for hemoglobin synthesis, significantly enhancing the blood-forming effect, and achieving the technical effect of the synergistic action through the specific composition of the three substances.

[0008] Specifically, certain peptide segments in blood protein polypeptide can upregulate the expression of iron transport-related genes in intestinal cells and actively promote iron uptake and transport within the cells. Gingerol, in combination with blood protein polypeptide and apple cider vinegar, can improve the gut microbiome and promote iron absorption in the intestine. The acidic environment provided by apple cider vinegar helps maintain the solubility of iron and creates favorable conditions for iron absorption. Thus, under the specific mass ratio of the three substances mentioned above, they interact and produce a positive synergistic effect that further promotes iron absorption, thereby enhancing hemoglobin production and achieving highly efficient blood cell formation.

[0009] Furthermore, the gingerol, blood protein polypeptide and apple cider vinegar used in the present invention are all derived from natural, edible raw materials with a high degree of safety; the resulting combination exhibits high mass stability and high reproducibility of efficacy and is suitable for mass production and application.

[0010] The peptide content of the blood protein polypeptide is preferably at least 50%. Peptides can form stable peptide-iron complexes by providing iron-binding sites, thereby increasing iron solubility, and they can participate in the intestinal absorption process in complex form. This process involves changes in transport mode, such as entry into intestinal epithelial cells via peptide transport systems or endocytic pathways, which further increases iron uptake and transmembrane transport efficiency and promotes the directed transport of iron to hematopoietic tissues; in synergy with ginger and apple cider vinegar, the bioavailability of the combination is further enhanced.

[0011] Apple cider vinegar obtained through fermentation is preferred.

[0012] The total acid content of the apple cider vinegar should preferably be no less than 4%. The abundant organic acids it contains act as natural chelating agents, increasing iron stability and, in synergy with gingerol and blood protein polypeptide, further increasing the intestinal absorption rate of iron, thereby enhancing its blood-forming effect.

[0013] Preferably, the total acidity in the apple cider vinegar is not less than 5.5%.

[0014] In an optional embodiment, the apple cider vinegar can be apple cider vinegar for beverages as prescribed in GB / T 30884-2014.

[0015] Preferably, the mass ratio of blood protein polypeptide, gingerol and apple cider vinegar is 300: 3.2: 50-250.

[0016] Preferably, the mass ratio of blood protein polypeptide, gingerol and apple cider vinegar is 300: 3.2: 50-200.

[0017] Preferably, the mass ratio of blood protein polypeptide, gingerol and apple cider vinegar is 300: 3.2: 200.

[0018] The blood protein polypeptide is preferably produced by steps such as extraction, enzymatic hydrolysis, filtration, concentration, and drying of animal blood. Preferably, the animal blood comprises bovine or porcine blood.

[0019] Apple cider vinegar is preferably obtained through the following steps:

[0020] Step 1, adding apple juice concentrate to pure water to adjust the Brix to 10 to 14% or using freshly pressed apple juice, where the initial pH of the apple juice is 3.8 to 4.2;

[0021] Step 2, using the apple juice obtained in step 1 as the starting material, fermentation with 0.08 to 0.15% (w / w) Saccharomyces cerevisiae at 30 ± 2 °C for 2 to 5 days, followed by fermentation with 1 to 5% (w / w) Acetobacter pasteurianus SP021 at 30 ± 2 °C for 1 to 6 days to obtain apple cider vinegar (i.e. fermented apple cider vinegar).

[0022] In step 2, Acetobacter pasteurianus is preferred as Acetobacter pasteurianus SP021.

[0023] Preferably, the apple cider vinegar obtained in step 2 is further subjected to high-temperature sterilization at a temperature of 115-125 °C for 4-6 s.

[0024] According to a second aspect of the present invention, a use of the combination to promote iron absorption and blood formation according to one of the preceding claims is provided in the manufacture of at least one food, health and beauty product.

[0025] According to a second aspect of the present invention, a product is provided which comprises the combination for promoting iron uptake according to one of the preceding claims.

[0026] Preferably, the product includes at least one beverage, tablet, capsule, powder, confectionery, and jelly.

[0027] In comparison to existing technology, the present invention has the following technical effects:

[0028] The present invention achieves a significant synergistic effect through the combination of blood protein polypeptide, gingerol, and apple cider vinegar in a specific mass ratio (200-400:2-6:50-250). Verified by the Caco-2 monolayer cell membrane model, the iron transport capacity of the combination provided by the present invention is significantly higher than that of the apple cider vinegar group alone and the blood protein polypeptide plus gingerol group. This effectively improves the problem of the low absorption rate of conventional iron preparations, thus ensuring a continued supply of sufficient iron for the body's own hemoglobin synthesis and enhancing the blood-forming effect.

[0029] Furthermore, conventional iron supplements (such as ferrous sulfate) can easily cause side effects like nausea and constipation, and patient compliance is low. The combination of the present invention can improve the intestinal microbiome and promote iron absorption in the intestine while simultaneously significantly increasing tolerability. Brief description of the drawings Fig. Figure 1 shows the iron transport quantities for Examples 1 to 3, Comparative Examples 1 to 2 and the control group of the present invention. Example(s) of implementation

[0030] To enable experts in this field to better understand the concept of the present invention, the technical solutions in the exemplary embodiments of the present invention are described clearly and completely below. Obviously, the described exemplary embodiments represent only a subset of the exemplary embodiments of the present invention, not all of them.

[0031] The manufacturing methods for blood protein polypeptide, gingerol, and apple cider vinegar used in the following examples or comparative examples are as follows: (1) Blood protein polypeptide: The blood protein polypeptide was produced by steps such as extraction, enzymatic hydrolysis, filtration, concentration, and drying of bovine or porcine blood. The peptide content of the resulting blood protein polypeptide was 50%; (2) Gingerol: The gingerol was obtained from ginger or other natural materials containing gingerol. (3) Apple cider vinegar: Step 1: Pure water was added to fruit juice concentrate (Brix 60%) to adjust the Brix to 12%, resulting in a mixture; the initial pH of the apple juice concentrate was approximately 4.0; Step 2: Using the mixture obtained in Step 1 as the starting material, fermentation was carried out with 0.1% (w / w) Saccharomyces cerevisiae at 30°C for 3 days, followed by fermentation with 5% (w / w) Acetobacter pasteurianus SP021 at 30°C for 5 days to obtain fermented apple cider vinegar (i.e., cider vinegar), which was then subjected to ultra-high temperature short-time heating (121°C, 5 s).

[0032] The total acidity of the resulting apple cider vinegar was 5.5%.

[0033] Examples 1 to 3 and comparative examples 1 to 2

[0034] The wording of examples 1 to 3 and comparison examples 1 to 2 is shown in the following Table 1: Table 1: Wording (parts) of examples 1 to 3 and comparison examples 1 to 2 group Blood protein polypeptide Gingerol Apple cider vinegar Example 1 300 3,2 50 Example 2 300 3,2 100 Example 3 300 3,2 200 Comparative example 1 300 3,2 / Comparative example 2 / / 200

[0035] In the examples and comparisons mentioned above, the respective raw materials were mixed to obtain the combination or the individual component. The experiment to verify the amount of iron transported in Caco-2 cells was then carried out with this combination or individual component, specifically as follows: 1. Cell culture

[0036] After the Caco-2 cells revived, they were inoculated into a T-75 cell culture flask with the addition of 10 mL of MEM medium containing 10% fetal calf serum, 1% non-essential amino acids, and 1% penicillin-streptomycin dual antibody solution. The cells were cultured in an incubator at 37 °C with 5% CO2. Once the cells adhered, they were washed three times with PBS to remove dead cells, and the medium was changed every other day. After 4 to 5 days, when the cells reached 90% confluency, the old medium was aspirated and discarded, the medium was washed three times with PBS, and 2 mL of a pre-warmed (37 °C) digestive solution containing trypsin (0.05%) and EDTA-2Na (0.53 mmol / L) was added. The culture bottle was placed in the incubator for 5 minutes.Under an inverted light microscope, observation was conducted until cell extensions formed, the intercellular spaces increased, and the cells just began to detach from the culture flask wall. Fresh medium was then added to halt digestion, and the cells were repeatedly aspirated and dispensed using a pipette to create a single-cell suspension. The division ratio was 1:3. 2. Establishment of the monolayer cell membrane

[0037] Caco-2 cells in the logarithmic growth phase were inoculated into 12-well millicell trays at a density of 2×10 5Cells were inoculated per well. 0.5 mL of growth medium per well was added to the upper chamber, and 1.5 mL of growth medium per well to the lower chamber. The cells were cultured in an incubator at 37 °C with 5% CO2. The medium was changed every other day during the first week and daily during the following two weeks. A Millicell ERS cell resistance meter was used to measure the Caco-2 monolayer cell membrane cultured in the incubation dishes. The transepithelial electrical resistance (TEER) was calculated using the following formula: TEER=(R1−R2)×A(Ω⋅cm2) where R1 is the measured value of the cell group, R2 is the measured value of the empty group, and A is the membrane area of ​​the insert tray. 3. Transmembrane transport experiment

[0038] After 21 days of culturing the Caco-2 monolayer cell model and measuring the transepithelial electrical resistance, the model was considered successfully established if the TEER value was 1000 Ω·cm.2The old medium was discarded, and the cells were washed twice with HBSS buffer (NaCl 125 mmol / L, KCl 4 mmol / L, L-Glu 4 mmol / L, Glucose 10 mmol / L, HEPES 30 mmol / L, pH adjusted to 7.4 with 1 mol / L NaOH). Subsequently, 0.5 mL of HBSS was added to the upper chamber and 1.5 mL to the lower chamber of the incubator plates, and the plates were incubated for 20 minutes. After removing the HBSS, 0.5 mL of various samples were added to the upper chamber. The samples were grouped as follows: control group: 5 mmol / mL FeCl₂; examples and comparison examples: 5 mg / mL of the samples configured as shown in Table 1 + 5 mmol / mL FeCl₂. 1.5 mL of pure HBSS was added to the lower chamber. After a 2-hour incubation at 37 °C, the solution was taken from the lower chamber and the iron content (µg) in the solution was determined. The iron content in the solution of the lower chamber was determined according to the method "GB5009.90-2016 Determination of iron in foodstuffs".The experiment was repeated three times.

[0039] The test results for the iron content (iron transport quantity) in the solution for all the above-mentioned examples and comparison examples are shown in Table 2. Table 2 Test results of the iron transport quantity for the examples and comparison examples group Iron transport quantity (µg) Control group 43,84 Example 1 54,69 Example 2 56,60 Example 3 61,53 Comparative example 1 53,26 Comparative example 2 45,76

[0040] From Table 1 and Fig. Figure 1 shows that the combination provided by the present invention can significantly promote iron absorption, thereby providing the body with sufficient iron raw material for hemoglobin synthesis to exert an effective blood-forming effect. The optimal mixing ratio of the combination is blood protein polypeptide:gingerol:apple cider vinegar = 300:3.2:200, whereby the iron transport quantity is highest at this point (61.53 µg), which indicates the best blood-forming effect at this mixing ratio.

[0041] Furthermore, it is evident from Examples 1 to 3 and Comparative Examples 1 to 2 that pure apple cider vinegar at the tested concentration does not promote iron absorption, whereas the combination of blood protein polypeptide, gingerol, and apple cider vinegar in Examples 1 to 3 is superior to the combination of blood protein polypeptide plus gingerol and pure apple cider vinegar in terms of promoting iron absorption. The results mentioned above demonstrate that the inventive combination, through the synergistic promotion of iron absorption, can support hemoglobin formation more efficiently and achieve a better blood-forming effect than conventional solutions.

[0042] The examples mentioned above serve only to illustrate the technical solution of the present invention and not to limit its scope of protection. Although the present invention has been described in detail with reference to the examples above, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents, and all such modifications or replacements fall within the scope of protection of the present invention. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] GB 30884-2014

[0014]

Claims

Combination to promote iron absorption and blood formation, characterized in that the combination comprises blood protein polypeptide, gingerol and apple cider vinegar; wherein the mass ratio of the blood protein polypeptide, the gingerol and the apple cider vinegar is 200-400 : 2-6 : 50-250. Combination for promoting iron absorption and blood formation according to claim 1, characterized in that the peptide content in the blood protein polypeptide is not less than 50%. Combination for promoting iron absorption and blood formation according to claim 1, characterized in that the apple cider vinegar is apple cider vinegar obtained by fermentation. Combination for promoting iron absorption and blood formation according to claim 1, characterized in that the total acid content in the apple cider vinegar is not less than 4%. Combination for promoting iron absorption and blood formation according to claim 4, characterized in that the total acid content in the apple cider vinegar is not less than 5.5%. Combination for promoting iron absorption and blood formation according to claim 1, characterized in that the mass ratio of the blood protein polypeptide, the gingerol and the apple cider vinegar is 300 : 3.2 : 50-250. Combination for promoting iron absorption and blood formation according to claim 6, characterized in that the mass ratio of the blood protein polypeptide, the gingerol and the apple cider vinegar is 300 : 3.2 : 50-200. Combination for promoting iron absorption and blood formation according to claim 7, characterized in that the mass ratio of the blood protein polypeptide, the gingerol and the apple cider vinegar is 300 : 3.2 :

200. Use of the plant composition according to any one of claims 1 to 8 in the manufacture of a product for improving dry eye. Product characterized in that it comprises a combination for promoting iron absorption and blood formation according to one of claims 1 to 7.

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