Black Rice Sprouting Liquid Anti-Inflammatory Extraction
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Solution Overview
Problem
Current anti-inflammatory treatments, particularly non-steroidal anti-inflammatory drugs, exhibit side effects such as gastrointestinal disorders due to their broad inhibition of COX enzymes, necessitating the development of a safer and more effective natural substance-derived therapeutic agent.
Innovation Solution
A black rice sprouting liquid is produced through low-temperature treatment of water used for sprouting black rice, followed by room-temperature treatment, which is then utilized to separate and concentrate anti-inflammatory compounds, thereby creating a natural anti-inflammatory agent.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If non-steroidal anti-inflammatory drugs are used to treat inflammatory diseases, then anti-inflammatory effect is improved, but gastrointestinal side effects occur due to broad inhibition of COX enzymes
Solution Approach 1:
The patent extracts and utilizes only the beneficial anti-inflammatory components from black rice sprouting liquid, separating them from the harmful broad COX inhibition effects of conventional NSAIDs. The sprouting liquid naturally contains selective anti-inflammatory substances that do not cause gastrointestinal damage.
Solution Approach 2:
The patent employs a natural, renewable resource (black rice sprouting liquid) as a disposable alternative to synthetic pharmaceuticals. The liquid can be produced continuously from agricultural waste, providing a sustainable, low-cost solution without the accumulation of harmful effects.
2Quantity of substance
If water is subjected to low-temperature treatment followed by room-temperature treatment during black rice sprouting, then anti-inflammatory compound concentration is improved, but processing time increases
Solution Approach 1:
The patent applies preliminary low-temperature treatment to water before sprouting to pre-condition it for optimal extraction of anti-inflammatory compounds. This preliminary action enhances the subsequent room-temperature treatment efficiency, concentrating active compounds more effectively during the sprouting process.
Solution Approach 2:
The patent employs periodic temperature variation in the water treatment process, alternating between low-temperature and room-temperature phases. This periodic action optimizes compound extraction at different stages, achieving high concentration without requiring excessively long processing times.
Data Source
AI summary
Disclosed are a black rice sprouting liquid having an excellent anti-inflammatory effect through low-temperature treatment and room-temperature treatment of water used when black rice is sprouted, and a manufacturing method of the black rice sprouting liquid. The black rice sprouting liquid is obtained by performing low-temperature treatment on water used when black rice is sprouted in an open container at a temperature ranging from 1° C. to 5° C. for 1 day to 10 days, and then performing room-temperature treatment on the resulting water in the open container at a temperature ranging from 10° C. to 30° C. for 30 days to 210 days.