3 results about "Grape Seed Proanthocyanidins" patented technology

The present application belongs to the technical field of livestock and poultry anti-virus micro-ecological preparation, and particularly relates to a bacillus compound preparation containing grape seed extract and application of the bacillus compound preparation in preparation of a medicine for treating or preventing PRRSV infection. Two strains of bacillus with significant inhibition of PRRSV infection and synergistic effect after being combined with grape seed extract are screened, and the preservation numbers are CCTCC NO: M2026187 and CCTCC NO: M2026186 respectively. The test results show that the compound preparation can significantly reduce the infection activity and proliferation capacity of PRRSV in cells and pigs, effectively reduce the clinical symptoms of pigs caused by PRRSV infection, and relieve the damage degree of lung tissue organs of pigs. The potential synergistic effect between the bacillus compound bacteria and grape seed proanthocyanidin provides a new technical scheme for effective prevention and control of porcine reproductive and respiratory syndrome.

This invention discloses a food composition with antioxidant and collagen synthesis-promoting effects and its preparation method, relating to the field of food technology. The food composition comprises the following ingredients in parts by weight: 300-500 mg collagen, 100-400 mg astragalus polysaccharide, 100-400 mg grape seed proanthocyanidins, 10-200 mg catechins, 5-100 mg ergothioneine, and 5-50 mg soybean oligopeptides. This food composition can increase the collagen content in the skin, enhance facial skin elasticity, reduce transepidermal water loss, and improve skin aging-related conditions. This invention constructs a dual-core synergistic formula of "antioxidant + collagen synthesis promotion" through the scientific formulation of seven active ingredients. All components of this invention use food-grade raw materials, making the formula mild and safe; all ingredients are natural extracts or edible raw materials, ensuring high safety, no obvious toxic side effects, and long-term daily use, making it suitable for a wide range of people.

This invention discloses a heat-resistant microcapsule for targeted intestinal release of active substances, its preparation method, and its application, belonging to the field of food functional factor encapsulation technology. This invention uses grape seed proanthocyanidins obtained through single-stage alcohol extraction and macroporous resin purification as the core material, and high-methoxyl pectin (HMP) and hydroxypropyl methylcellulose phthalate (HPMCP) as composite wall materials. Microcapsules are prepared using a high-speed shear emulsification combined with spray drying process. Through the synergistic effect of the composite wall materials, this invention enables the microcapsules to simultaneously possess excellent heat-resistant processing stability and pH-responsive intestinal targeted release characteristics. It can significantly reduce the degradation and inactivation of grape seed proanthocyanidins during heat processing, storage, and gastric acid environments, efficiently preserving its proanthocyanidin content and its core low-glycemic function, primarily through the inhibition of α-amylase and α-glucosidase.