6 results about "Theaflavine" patented technology

This invention relates to the field of black tea fermentation technology, and discloses a black tea fermentation device and method. The black tea fermentation device includes a fermentation tank, with a drive shaft rotatably connected to the center of the tank's inner cavity. Cross plates are fixedly connected to both sides of the drive shaft, and driven shafts are fixedly connected between each end of the cross plates on both sides. The device also includes multiple fermentation trays, each mounted on a driven shaft. Through gear transmission and speed increase, a piston plate is driven to slide reciprocally within a piston chamber, achieving alternating pressure reduction and pressurization for pulsating oxygen supply. During pressurization, high-pressure airflow penetrates the tea layer, forcibly providing positive pressure oxygen supply to eliminate dead zones, ensuring synchronous oxidation reactions and enhancing enzyme activity. During pressure reduction, carbon dioxide and hot, humid waste gas are rapidly discharged to prevent suffocation and heartburn. This simulates the rhythm of biological respiration, significantly promoting the formation of theaflavins and thearubigins, and optimizing biochemical reactions.

This invention relates to the field of tea processing technology and discloses a method for increasing the yield of theaflavins using alternating catalysis of exogenous enzymes. The exogenous enzyme is crude pear polyphenol oxidase solution, which is directly prepared from fruit. The method includes the following steps: first, tanninase is added to construct the conversion basis of the crude pear polyphenol oxidase solution; then, the crude pear polyphenol oxidase solution is added, allowing the enzymatic hydrolysis to be completed at room temperature with basic stirring without fermentation, thereby increasing the yield and quality of theaflavins. This invention enables the stepwise and directional conversion of ester-type catechins in tea polyphenol solutions into non-ester-type catechins, laying the foundation for subsequent conversion by exogenous enzymes. The conversion of exogenous enzymes does not require further fermentation and can be carried out at room temperature, resulting in a nearly two-fold increase in theaflavin yield.

This invention discloses an anti-muscle aging composition containing theaflavins (TF) from black tea extract and phytosterols, and its applications, belonging to the biomedical field. The composition consists of theaflavins (TF) and phytosterols (PS). Experimental verification showed that theaflavins at 1 μM and phytosterols at 1000 ppm exhibited a significant synergistic protective effect against D-galactose-induced senescence of C2C12 myoblasts. Experimental results also showed that the composition significantly enhanced cell viability and inhibited the accumulation of reactive oxygen species (ROS), with a cell viability synergistic coefficient of 0.034 and a ROS oxidative stress synergistic coefficient of 0.366, both demonstrating strong synergistic effects. The composition provided by this invention can be used to prepare drugs, functional foods, or nutritional supplements for the prevention, improvement, and / or treatment of muscle aging, featuring safety, high efficiency, and readily available raw materials, providing a new direction for the development of anti-muscle aging related products.

This invention discloses a sterilization method for dairy products. The invention comprises two parts: the preparation of a composite microparticle agent and synergistic magnetic induction electric field sterilization. The composite microparticles are Fe... 2+ An aspartic acid complex serves as the outer antibacterial component, while okra mucilage, theaflavins, and chickpea defensins form the core antibacterial component, constructing a composite microparticle structure with a progressive effect from antibacterial to antibacterial action. During the sterilization process, the composite microparticles are added to liquid dairy products, stirred evenly, and then a magnetic induction electric field is activated. The magnetic induction electric field, in conjunction with the composite microparticles, achieves highly efficient killing of bacteria and spores in the dairy products. This solves the problems of interaction and poor stability between antibacterial components and dairy product components, as well as the difficulty in killing spores at low temperatures. It also reduces the destruction of nutritional components in dairy products, and the Fe in the composite microparticles... 2+ Aspartic acid and theaflavins all have certain nutritional value and are suitable for use in dairy products.

The present application provides a probiotic preparation and its use. The probiotic preparation of the present application comprises active ingredients and adjuvants, wherein the active ingredients comprise oxygen scavengers, organic acid producers and place holders; the adjuvants comprise flavoring agents, oligosaccharides and other additives; wherein the oligosaccharides are not lactulose, stachyose, raffinose, oligogentiobiose and oligochitosan, and the other additives are not theaflavins, ethylenediaminetetraacetic acid disodium salt and sorbic acid. The present application effectively promotes the metabolic activity of probiotics through a specific combination of adjuvants, rather than just providing physical protection or nutritional support. Experimental data show that the adjuvant combination of the present application can significantly and continuously improve the oxidation-reduction potential and Na + K + ATPase activity of probiotics. Moreover, the probiotic preparation of the present application can effectively improve functional gastrointestinal diseases and has a bidirectional regulation function, which is suitable for different intestinal motility disorders, such as diarrhea and constipation.

The application discloses a theaflavins photothermal targeted nano-enzyme as well as a preparation method and application thereof. Theaflavins are used as a reducing agent and a capping agent, and the nano-enzyme of cerium oxide can be synthesized without high temperature and high pressure, and is coordinated with iron ions to construct a metal polyphenol network to coat the nano-enzyme of cerium oxide, and the nano-enzyme is further modified by trehalose which has affinity to bacteria, so that a novel photothermal targeted nano-enzyme is developed. The theaflavins photothermal targeted nano-enzyme has good antioxidant, peroxidase-like, photothermal and antibacterial effects, and can be used for the treatment of bacterial infection.