AU2022202884B1 - White kidney bean fermentation extract and preparation method and application thereof in lowering blood glucose and blood pressure - Google Patents
White kidney bean fermentation extract and preparation method and application thereof in lowering blood glucose and blood pressure Download PDFInfo
- Publication number
- AU2022202884B1 AU2022202884B1 AU2022202884A AU2022202884A AU2022202884B1 AU 2022202884 B1 AU2022202884 B1 AU 2022202884B1 AU 2022202884 A AU2022202884 A AU 2022202884A AU 2022202884 A AU2022202884 A AU 2022202884A AU 2022202884 B1 AU2022202884 B1 AU 2022202884B1
- Authority
- AU
- Australia
- Prior art keywords
- kidney bean
- white kidney
- preparation
- parts
- vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 172
- 238000000855 fermentation Methods 0.000 title claims abstract description 102
- 230000004151 fermentation Effects 0.000 title claims abstract description 102
- 239000000284 extract Substances 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 59
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 35
- 239000008103 glucose Substances 0.000 title claims abstract description 35
- 239000008280 blood Substances 0.000 title claims abstract description 33
- 210000004369 blood Anatomy 0.000 title claims abstract description 33
- 230000036772 blood pressure Effects 0.000 title claims abstract description 23
- 238000000605 extraction Methods 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 68
- 239000001963 growth medium Substances 0.000 claims abstract description 33
- 238000001784 detoxification Methods 0.000 claims abstract description 15
- 239000003814 drug Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000002671 adjuvant Substances 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 229940124597 therapeutic agent Drugs 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 235000010633 broth Nutrition 0.000 claims description 54
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 40
- 239000000706 filtrate Substances 0.000 claims description 29
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- 241000075729 Aspergillus oryzae 3.042 Species 0.000 claims description 21
- 244000063299 Bacillus subtilis Species 0.000 claims description 21
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 20
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 229910052799 carbon Inorganic materials 0.000 claims description 20
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 20
- 229910052757 nitrogen Inorganic materials 0.000 claims description 20
- 229930003231 vitamin Natural products 0.000 claims description 20
- 235000013343 vitamin Nutrition 0.000 claims description 20
- 239000011782 vitamin Substances 0.000 claims description 20
- 229940088594 vitamin Drugs 0.000 claims description 20
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 20
- 241000186675 Weissella confusa Species 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000126 substance Substances 0.000 claims description 15
- 229940126680 traditional chinese medicines Drugs 0.000 claims description 14
- 230000004913 activation Effects 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 12
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 11
- 241000037740 Coptis chinensis Species 0.000 claims description 11
- 235000006533 astragalus Nutrition 0.000 claims description 11
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 10
- 241000208689 Eucommia ulmoides Species 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000008223 sterile water Substances 0.000 claims description 10
- 241000045403 Astragalus propinquus Species 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000001014 amino acid Nutrition 0.000 claims description 5
- 229940024606 amino acid Drugs 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- -1 seine Chemical compound 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000004471 Glycine Substances 0.000 claims description 2
- 229910021578 Iron(III) chloride Inorganic materials 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 2
- 239000004472 Lysine Substances 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229910021380 Manganese Chloride Inorganic materials 0.000 claims description 2
- GLFNIEUTAYBVOC-UHFFFAOYSA-L Manganese chloride Chemical compound Cl[Mn]Cl GLFNIEUTAYBVOC-UHFFFAOYSA-L 0.000 claims description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 2
- 239000004473 Threonine Substances 0.000 claims description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003451 Vitamin B1 Natural products 0.000 claims description 2
- 229930003779 Vitamin B12 Natural products 0.000 claims description 2
- 229930003471 Vitamin B2 Natural products 0.000 claims description 2
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 229930003448 Vitamin K Natural products 0.000 claims description 2
- 235000004279 alanine Nutrition 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 150000003863 ammonium salts Chemical class 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 239000004202 carbamide Substances 0.000 claims description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 2
- 229910000365 copper sulfate Inorganic materials 0.000 claims description 2
- ORTQZVOHEJQUHG-UHFFFAOYSA-L copper(II) chloride Chemical compound Cl[Cu]Cl ORTQZVOHEJQUHG-UHFFFAOYSA-L 0.000 claims description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 claims description 2
- 229960000310 isoleucine Drugs 0.000 claims description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000005772 leucine Nutrition 0.000 claims description 2
- 235000018977 lysine Nutrition 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 239000011565 manganese chloride Substances 0.000 claims description 2
- 235000002867 manganese chloride Nutrition 0.000 claims description 2
- 229940099607 manganese chloride Drugs 0.000 claims description 2
- 229940099596 manganese sulfate Drugs 0.000 claims description 2
- 239000011702 manganese sulphate Substances 0.000 claims description 2
- 235000007079 manganese sulphate Nutrition 0.000 claims description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 2
- 229930182817 methionine Natural products 0.000 claims description 2
- 235000006109 methionine Nutrition 0.000 claims description 2
- 235000013379 molasses Nutrition 0.000 claims description 2
- 150000002823 nitrates Chemical class 0.000 claims description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 229960002477 riboflavin Drugs 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 229960003495 thiamine Drugs 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- 239000004474 valine Substances 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000010374 vitamin B1 Nutrition 0.000 claims description 2
- 239000011691 vitamin B1 Substances 0.000 claims description 2
- 235000019163 vitamin B12 Nutrition 0.000 claims description 2
- 239000011715 vitamin B12 Substances 0.000 claims description 2
- 235000019164 vitamin B2 Nutrition 0.000 claims description 2
- 239000011716 vitamin B2 Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 235000019168 vitamin K Nutrition 0.000 claims description 2
- 239000011712 vitamin K Substances 0.000 claims description 2
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 229940046010 vitamin k Drugs 0.000 claims description 2
- 239000011592 zinc chloride Substances 0.000 claims description 2
- 235000005074 zinc chloride Nutrition 0.000 claims description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 2
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 2
- 229960001763 zinc sulfate Drugs 0.000 claims description 2
- 235000014705 isoleucine Nutrition 0.000 claims 1
- 235000008729 phenylalanine Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000005911 diet Nutrition 0.000 abstract description 5
- 238000002560 therapeutic procedure Methods 0.000 abstract description 5
- 230000000378 dietary effect Effects 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 18
- 206010012601 diabetes mellitus Diseases 0.000 description 11
- 241000699670 Mus sp. Species 0.000 description 9
- 230000006872 improvement Effects 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 7
- 241000700159 Rattus Species 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000020828 fasting Nutrition 0.000 description 4
- 239000013642 negative control Substances 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 239000013641 positive control Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000020926 24-h fasting Nutrition 0.000 description 2
- 241001061264 Astragalus Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000003205 diastolic effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229940126904 hypoglycaemic agent Drugs 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 208000030159 metabolic disease Diseases 0.000 description 2
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin Chemical group CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 229940126673 western medicines Drugs 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 238000011746 C57BL/6J (JAX™ mouse strain) Methods 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 208000032131 Diabetic Neuropathies Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208688 Eucommia Species 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 241000220435 Papilionoideae Species 0.000 description 1
- 241000365326 Phaseoleae Species 0.000 description 1
- 241000219833 Phaseolus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000700157 Rattus norvegicus Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 102100029469 WD repeat and HMG-box DNA-binding protein 1 Human genes 0.000 description 1
- 101710097421 WD repeat and HMG-box DNA-binding protein 1 Proteins 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HTIQEAQVCYTUBX-UHFFFAOYSA-N amlodipine Chemical compound CCOC(=O)C1=C(COCCN)NC(C)=C(C(=O)OC)C1C1=CC=CC=C1Cl HTIQEAQVCYTUBX-UHFFFAOYSA-N 0.000 description 1
- 229960000528 amlodipine Drugs 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 201000011529 cardiovascular cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000016097 disease of metabolism Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 210000002683 foot Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 206010062198 microangiopathy Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 201000001119 neuropathy Diseases 0.000 description 1
- 230000007823 neuropathy Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 208000033808 peripheral neuropathy Diseases 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/24—Apocynaceae (Dogbane family), e.g. plumeria or periwinkle
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/46—Eucommiaceae (Eucommia family), e.g. hardy rubber tree
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/481—Astragalus (milkvetch)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
- A61K36/718—Coptis (goldthread)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2121/00—Preparations for use in therapy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/15—Preparation or pretreatment of starting material involving mechanical treatment, e.g. chopping up, cutting or grinding
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2300/00—Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Animal Behavior & Ethology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Medical Informatics (AREA)
- Epidemiology (AREA)
- Zoology (AREA)
- Alternative & Traditional Medicine (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Diabetes (AREA)
- Virology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Agronomy & Crop Science (AREA)
- Heart & Thoracic Surgery (AREA)
- Endocrinology (AREA)
- Emergency Medicine (AREA)
- Obesity (AREA)
Abstract
The present disclosure provides a white kidney bean fermentation extract and a preparation method and
an application thereof in lowering blood glucose and blood pressure. Particularly, the present disclosure
relates to the technical field of fermentation. The preparation method includes the following steps: S,
treatment of the white kidney bean; S2, detoxification treatment of white kidney bean flour; S3,
preparation of a culture medium; S4, activization of strains; S5, preparation of a white kidney bean
fermentation extract. The present invention has a simple preparation method and wide sources of raw
materials; the prepared white kidney bean fermentation extract has good effects in lowering blood
glucose and blood pressure, safe and free of side effects, and can be used as the raw material of products
for dietary therapy, health-care food as well as adjuvants and therapeutic agents and thus, has broad
application prospects.
- 40
E
30
20T T CM
20
U)
0
10
0 A
o 0
0-- A 0 00 e
0 bp e q \ q e 0 e 0 e4
0*0
CIO C I
Description
White Kidney Bean Fermentation Extract and Preparation Method and
Application Thereof in Lowering Blood Glucose and Blood Pressure
Technical Field
The present disclosure relates to a white kidney bean fermentation extract and a preparation method and
an application thereof in lowering blood glucose and blood pressure.
Background
The rapid development of global economy promotes the continuous improvement of people's living
standards and changes in dietary structure. The nutrient substances ingested from daily diet increase
unceasingly to cause frequent overnutrition of some people. Moreover, the gradual aging population
leads to the sharp increase of the "modem civilization disease" diabetes. Diabetes is a kind of endocrine
and metabolic disease which is mainly reflected in disturbance of carbohydrate metabolism and caused
by insulin deficiency in patient's body or body's disorder in glucose utilization. Following the
cardiovascular diseases and tumors, diabetes has been the third major disease threatening human health.
At present, the therapy of diabetes is for the purpose of controlling blood glucose and eliminating
symptoms. The therapeutic effects of chemical hypoglycemic agents are definitely confirmed, but there
are limitations and adverse reactions in the aspect of improving the utilization of glucose by human
body. Long-term use of these hypoglycemic agents may cause hypoglycemia, decrease in renal function,
hypertension and other complications as well as failure of the agents in later period. Diabetes is a kind
of chronic disease and complex in the course of disease. The patients need to take medicines during the
lifetime; it is difficult to overcome the damages on human body caused by the accumulation of side
effects of Western medicines. Moreover, due to the increase of blood glucose in vivo, diabetic patients
will suffer from arteriosclerosis and extensive microangiopathy of the whole body in middle and
advanced stages, thereby causing a plurality of chronic complications such as, diabetic neuropathies,
diabetic fundus lesions, diabete mellitus with hypertension and hyperlipidemia, gastrointestinal tract
dysfunction, cerebrovascular diseases, cardiovascular diseases, nephrosis, diabetic peripheral
neuropathy and diabetes feet, thus seriously threatening the health of the patients. Therefore, the therapy
of diabetes is not only to reduce blood glucose and correct metabolic disorders, but also to decrease
diabetic complications and secondary failure of Western medicines.
White kidney bean is named Phaseolus vulgaris in biology due to its diversified flower colors, and white
I kidney bean is also referred to as cannellini beans. White kidney bean belongs to Phaseolus L. of Phaseoleae, Papilionoideae,Fabaceae. White kidney bean is originally produced from Mexico and Argentina of the America, and has adapted to cold and wet highlands after artificial cultivation and domestication. Countries with larger planting areas include Argentina, the United States and Mexico in America, the United Kingdom in Europe and China and Japan in Asia, and the like. Up to the late 16th century, China has begun to introduce a fine variety for cultivation. Currently, the white kidney bean has been planted in each province and region of China. The provinces with larger planting areas include Yunnan province, Guizhou province, Sichuan province and the like. Moreover, Dali, Lijiang and Lanping of Yunnan province have larger planting areas. White kidney bean is full of nutrients. It is tested that per hectogram of kidney bean contains 23.1 g protein, 1.3 g fat, 56.9 g carbohydrate, 0.24 mg carotene, 160 mg calcium, 410 mg phosphorus, 7.3 mg iron and abundant vitamins B; and fresh bean is further rich in vitamin C.
Reference to any prior art in the specification is not an acknowledgement or suggestion that this prior art forms part of the common general knowledge in any jurisdiction or that this prior art could reasonably be expected to be combined with any other piece of prior art by a skilled person in the art.
Summary
The term "comprise" and variants of the term such as "comprises" or "comprising" are used herein to denote the inclusion of a stated integer or stated integers but not to exclude any other integer or any other integers, unless in the context or usage an exclusive interpretation of the term is required.
The present invention seeks to provide a white kidney bean fermentation extract and a preparation method and an application thereof in lowering blood glucose and blood pressure. The present invention has a simple preparation method and wide sources of raw materials. The prepared white kidney bean fermentation extract has good effects in lowering blood glucose and blood pressure, safe and free of side effects, and can be used as the raw material of products for dietary therapy, health-care food as well as adjuvants and therapeutic agents and thus, has broad application prospects.
The present invention seeks to provide a preparation method of a white kidney bean fermentation extract, including a step of adding the white kidney bean flour to a mixed fermentation broth containing Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 for fermentation.
In an aspect of the invention, there is provided a preparation method for preparing a white kidney bean fermentation extract, comprising the following steps:
adding the white kidney bean flour to a mixed fermentation broth containing Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 for fermentation, wherein the preparation method comprises the following steps:
Sl, treatment of the white kidney bean: cleaning, drying, pulverizing and sieving the white kidney bean
to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: adding the white kidney bean flour prepared
in the step S to water, boiling for a first period of time, and filtering; then adding bean dregs to an
ethanol-acetic acid-aqueous solution, and then boiling for a second period of time, filtering and drying
to obtain a detoxified white kidney bean flour;
S3, preparation of a culture medium: mixing a carbon source, a nitrogen source, vitamin, inorganic salt,
water and a Chinese herb extract uniformly; adjusting a pH value of the mixed solution to 6.8-7.2 with a
PBS solution, and filtering; then sterilizing a filtrate by an ultraviolet ray to obtain the culture medium;
S4, activization of strains: respectively inoculating Weissella confusa, Bacillus natto and Aspergillus
oryzae 3.042 onto three parts of the culture media prepared in the step S3 for activation culture to obtain
a seed broth; mixing and diluting the three broths by an equal volume to obtain a mixed fermentation
broth;
S5, preparation of a white kidney bean fermentation extract: adding the detoxified white kidney bean
flour prepared in the step S2 to the mixed fermentation broth prepared in the step S4, and performing
fermentation and filtering; washing the solid substance with sterile water, then blending the wash water
with the filtrate, and performing freeze-drying to obtain the white kidney bean fermentation extract,
wherein the Chinese herb extract is prepared by the following parts by weight of raw materials: 5-15
parts of Folium Apocyni Veneti, 5-10 parts of Chrysanthemum indicum, 10-20 parts of Eucommia
ulmoides, 5-10 parts of Astragalus membranaceus and 2-5 parts of Coptis chinensis.
In another aspect of the invention, there is provided a white kidney bean fermentation extract prepared
by the preparation method described herein.
In another aspect of the invention, there is provided an application of the white kidney bean
fermentation extract described herein in the preparation of food, an adjuvant or a therapeutic agent for
lowering blood glucose and blood pressure.
In another aspect of the invention, there is provided use of the white kidney bean fermentation extract
described herein in the preparation of a medicament for lowering blood glucose and blood pressure.
2a
In another aspect of the invention, there is provided a method of lowering blood glucose and blood pressure in a subject in need thereof comprising administering to the subject the white kidney bean fermentation extract described herein.
In one embodiment, detoxification treatment is performed before adding the white kidney bean flour to the mixed fermentation broth. Exemplarily, the detoxification treatment includes the following steps: adding the white kidney bean flour to water, boiling for a first period of time, and filtering; then adding bean dregs to an ethanol-acetic acid-aqueous solution, and then boiling for a second period of time, filtering and drying to obtain a detoxified white kidney bean flour.
In one embodiment, the white kidney bean is pretreated before the detoxification treatment on the white kidney bean flour. Exemplarily, the pretreatment includes a step of cleaning, drying, pulverizing and sieving the white kidney bean to obtain a white kidney bean flour.
In one embodiment, preparation of the mixed fermentation broth includes the following steps: respectively inoculating Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 onto culture media for activation culture to obtain a seed broth; mixing and diluting the three broths to obtain the
2b mixed fermentation broth.
In one embodiment, preparation of the culture medium includes the following steps: mixing a carbon source, a nitrogen source, vitamin, inorganic salt, water and a Chinese herb extract uniformly; adjusting a pH value of the mixed solution to 6.8-7.2 with a PBS solution, and filtering; then sterilizing a filtrate by an ultraviolet ray to obtain the culture medium.
In one embodiment, the preparation method of the white kidney bean fermentation extract further includes an extraction step after the fermentation: filtering the fermented product, washing the solid substance with sterile water, then blending the wash water with the filtrate, and performing freeze-drying to obtain the white kidney bean fermentation extract.
Specifically, a method for preparing a white kidney bean fermentation extract provided by the present invention includes the following steps:
S1, treatment of the white kidney bean: cleaning, drying, pulverizing and sieving the white kidney bean to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: adding the white kidney bean flour prepared in the step S to water, boiling for a first period of time, and filtering; then adding bean dregs to an ethanol-acetic acid-aqueous solution, and then boiling for a second period of time, filtering and drying to obtain a detoxified white kidney bean flour;
S3, preparation of a culture medium: mixing a carbon source, a nitrogen source, vitamin, inorganic salt, water and a Chinese herb extract uniformly; adjusting a pH value of the mixed solution to 6.8-7.2 with a PBS solution, and filtering; then sterilizing a filtrate by an ultraviolet ray to obtain the culture medium;
S4, activization of strains: respectively inoculating Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 onto three parts of the culture media prepared in the step S3 for activation culture to obtain a seed broth; mixing and diluting the three broths to obtain a mixed fermentation broth; for example, mixing the three broths by an equal volume;
S5, preparation of a white kidney bean fermentation extract: adding the detoxified white kidney bean flour prepared in the step S2 to the mixed fermentation broth prepared in the step S4, and performing fermentation and filtering; washing the solid substance with sterile water, then blending the wash water with the filtrate, and performing freeze-drying to obtain the white kidney bean fermentation extract.
As a further improvement, the sieving in the step S has a sieve mesh number of 150-200.
As a further improvement, a solid-to-liquid ratio of the white kidney bean to the water in the step S2 is
1:(3-5) g/mL; a volume ratio of ethanol to acetic acid and water in the ethanol-acetic acid-aqueous solution is (2-10) : (5-12):50; a solid-to-liquid ratio of the bean dregs to the ethanol-acetic acid-aqueous solution is 1:(2-4) g/mL; the first period of time is 15-30 min, and the second period of time is 10-20
min.
As a further improvement, the carbon source in the step S3 is selected from at least one of molasses,
glucose, maltose, lactose, sucrose, fructose and starch; the nitrogen source is selected from at least one
of ammonia water, urea, ammonium salts, nitrates and amino acids; the vitamin is selected from at least
one of vitamin C, vitamin B1, vitamin B2, vitamin A, vitamin K, vitamin B12, vitamin D and vitamin E;
the inorganic salt is selected from one or a mixture of more of sodium chloride, potassium chloride,
calcium chloride, magnesium sulfate, ferric chloride, zinc sulfate, copper sulfate, manganese sulfate,
zinc chloride, copper chloride and manganese chloride; the amino acid is selected from one or a mixture
of more of glycine, serine, threonine, valine, tryptophan, leucine, alanine, cysteine, methionine, lysine,
isoleucine and phenylalanine; a mass ratio of the carbon source to the nitrogen source, the vitamin, the
inorganic salt, the Chinese herb extract and water is (10-20):(5-15):(0.1-0.5):(0.01-0.2):(10-20):100.
As a further improvement, the Chinese herb extract is prepared by the following parts by weight of raw
materials: 5-15 parts of Folium Apocyni Veneti, 5-10 parts of Chrysanthemum indicum, 10-20 parts of
Eucommia ulmoides, 5-10 parts of Astragalus membranaceus and 2-5 parts of Coptis chinensis.
As a further improvement, the Chinese herb extract is prepared as follows: respectively cleaning, drying,
and pulverizing 5-15 parts by weight of Folium Apocyni Veneti, 5-10 parts by weight of Chrysanthemum
indicum, 10-20 parts by weight of Eucommia ulmoides, 5-10 parts by weight of Astragalus
membranaceus and 2-5 parts by weight of Coptis chinensis, then sieving the above raw materials with a
100-200-meshed sieve to obtain powdered traditional Chinese medicines; and adding the powdered
traditional Chinese medicines to water and heating for boiling, then extracting for 1-2 h and filtering,
then extracting once again, and blending the two filtrate; then concentrating and drying the blended
filtrate to obtain the Chinese herb extract.
As a further improvement, the activation culture in the step S4 is performed for 12-24 h at 35-40°C; the
seed broth has a concentration of 107-10' cfu/mL; the dilution ratio is 100-200 folds; the Weissella
confusa, the Bacillus natto and the Aspergillus oryzae 3.042 are inoculated with an inoculation ratio of
2-4%, 3-5% and 1-3% (v/v), respectively.
As a further improvement, a solid-to-liquid ratio of the detoxified white kidney bean flour to the mixed
fermentation broth in the step S5 is 1:(5-10) g/mL; the fermentation culture is performed for 36-48 h at
-40°C.
The present invention further seeks to protect a white kidney bean fermentation extract prepared by the
above preparation method.
The present invention further seeks to protect an application of the above white kidney bean
fermentation extract in the preparation of food, an adjuvant or a therapeutic agent for lowering blood glucose and blood pressure.
Beneficial effects: in this present invention, extracts extracted from a traditional Chinese medicine
composition including Folium Apocyni Veneti, Chrysanthemum indicum, Eucommia ulmoides, Astragalus membranaceus and Coptis chinensis are added to culture media; the culture media can
produce a large amount of beneficial small-molecule nutrients during the activation culture; and these
small-molecule nutrients are mixed with the white kidney bean flour added subsequently for
fermentation to produce a large number of nutrition components for lowering blood glucose and blood
pressure, thus achieving a better synergetic effect on lowering blood glucose and blood pressure.
In this present invention, Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 are used for
fermentation treatment on the white kidney bean flour, which can not only decrease the anti-nutritional
factors and toxic components in the white kidney bean effectively, and break the plant cell wall of white
kidney bean flour such that a large number of nutrient substances therein are dissolved out, but also can
further degrade polypeptides, polysaccharides and other macromolecular substances via fermentation,
thus producing a great number of amino acids, oligopeptides, oligoses, oligosaccharides as well as
small-molecule acids, phenols, esters and other nutrient substances. The produced composite nutrient
substances can significantly lower blood glucose and blood pressure of hyperglycemia and hypertension
patients, thereby achieving good pharmaceutical efficacy.
The present invention has a simple preparation method and wide sources of raw materials. The prepared
white kidney bean fermentation extract has good effects in lowering blood glucose and blood pressure,
safe and free of side effects, and can be used as the raw material of products for dietary therapy,
health-care food as well as adjuvants and therapeutic agents and thus, has broad application prospects.
Brief Description of the Drawin2s
To describe the technical solution in examples of the present disclosure more clearly, the accompanying
drawings used in the description of the examples will be described briefly below. Obviously, the
accompanying drawings described below are merely some examples in this present disclosure. Based on
these accompanying drawings, a person skilled in the art could obtain other accompanying drawings
without any inventive labor.
FIG. 1 shows a change of blood glucose level after fasting for 2 h in a study on lowering blood glucose of mice.
FIG. 2 shows a change of blood glucose level after fasting for 24 h in a study on lowering blood glucose
of mice.
Detailed Description of the Embodiments
The technical solution in the examples of the present invention will be described clearly and integrally;
apparently, the examples described herein are merely partial, but not all examples of the present
invention. Based on the examples of the present invention, all the other examples obtained by a person
skilled in the art without making inventive effort shall fall within the protection scope of the present
invention.
Example 1
A method for preparing a white kidney bean fermentation extract provided by the example includes the
following steps:
Si, treatment of the white kidney bean: the white kidney bean was cleaned, dried, pulverized and sieved
with a 150-meshed sieve to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: the white kidney bean flour prepared in the
step S was added to water with a solid-to-liquid ratio of 1:3 g/mL, and boiled for 15 min, and filtered;
then bean dregs were added to an ethanol-acetic acid-aqueous solution, and continuously boiled for 10
min, filtered and dried to obtain a detoxified white kidney bean flour; where a volume ratio of ethanol to
acetic acid and water was 2:5:50, and a solid-to-liquid ratio of the bean dregs to the ethanol-acetic
acid-aqueous solution was 1:2 g/mL;
S3, preparation of a culture medium: a carbon source, a nitrogen source, vitamin, inorganic salt, water
and a Chinese herb extract were mixed uniformly; the mixed solution was adjusted to a pH value of 6.8
by a PBS solution, and filtered; then a filtrate was sterilized by an ultraviolet ray to obtain the culture
medium; a mass ratio of the carbon source to the nitrogen source, the vitamin, the inorganic salt, the
Chinese herb extract and water was 10:5:0.1:0.01:10:100;
preparation method of the Chinese herb extract: 5 parts by weight of Folium Apocyni Veneti, 5 parts by
weight of Chrysanthemum indicum, 10 parts by weight of Eucommia ulmoides, 5 parts by weight of
Astragalus membranaceus and 2 parts by weight of Coptis chinensis were respectively cleaned, dried,
pulverized and then sieved with a 100-meshed sieve to obtain powdered traditional Chinese medicines;
and the powdered traditional Chinese medicines were added to water and heated for boiling, then
extracted for 1 h and filtered, and extracted once again, and the two filtrate were blended, concentrated and dried to obtain the Chinese herb extract;
S4, activization of strains: Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 were respectively inoculated onto three parts of the culture media prepared in the step S3 for activation culture for 12 h at 35°C to obtain a seed broth having a concentration of 107 cfu/mL; the three broths were mixed by an equal volume and diluted by 100 folds to obtain a mixed fermentation broth; where Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 were inoculated with an inoculation ratio of 2%, 3% and1% (v/v), respectively;
S5, preparation of a white kidney bean fermentation extract: the detoxified white kidney bean flour prepared in the step S2 was added to the mixed fermentation broth prepared in the step S4, and subjected to fermentation culture for 36 h at 35°C and filtered; the solid substance was washed with sterile water, then the wash water was blended with a filtrate, and frozen-dried to obtain the white kidney bean fermentation extract; where a solid-to-liquid ratio of the detoxified white kidney bean flour to the mixed fermentation broth was 1:5 g/mL.
Example 2
A method for preparing a white kidney bean fermentation extract provided by the example includes the following steps:
Si, treatment of the white kidney bean: the white kidney bean was cleaned, dried, pulverized and sieved with a 200-meshed sieve to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: the white kidney bean flour prepared in the step Si was added to water with a solid-to-liquid ratio of 1:5 g/mL, and boiled for 30 min, and filtered; then bean dregs were added to an ethanol-acetic acid-aqueous solution, and continuously boiled for 20 min, filtered and dried to obtain a detoxified white kidney bean flour; where a volume ratio of ethanol to acetic acid and water was 10:12:50, and a solid-to-liquid ratio of the bean dregs to the ethanol-acetic acid-aqueous solution was 1:4 g/mL;
S3, preparation of a culture medium: a carbon source, a nitrogen source, vitamin, inorganic salt, water and a Chinese herb extract were mixed uniformly; the mixed solution was adjusted to a pH value of 7.2 by a PBS solution, and filtered; then a filtrate was sterilized by an ultraviolet ray to obtain the culture medium; a mass ratio of the carbon source to the nitrogen source, the vitamin, the inorganic salt, the Chinese herb extract and water was 20:15:0.5:0.2:20:100;
preparation method of the Chinese herb extract: 15 parts by weight of Folium Apocyni Veneti, 10 parts by weight of Chrysanthemum indicum, 20 parts by weight of Eucommia ulmoides, 10 parts by weight of
Astragalus membranaceus and 5 parts by weight of Coptis chinensis were respectively cleaned, dried,
pulverized and then sieved with a 200-meshed sieve to obtain powdered traditional Chinese medicines;
and the powdered traditional Chinese medicines were added to water and heated for boiling, then
extracted for 2 h and filtered, and extracted once again, and the two filtrate were blended, concentrated
and dried to obtain the Chinese herb extract;
S4, activization of strains: Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 were
respectively inoculated onto three parts of the culture media prepared in the step S3 for activation
culture for 24 h at 40°C to obtain a seed broth having a concentration of 10'cfu/mL; the three broths
were mixed by an equal volume and diluted by 200 folds to obtain a mixed fermentation broth; where
Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 were inoculated with an inoculation ratio
of 4%, 5% and 3% (v/v), respectively;
S5, preparation of a white kidney bean fermentation extract: the detoxified white kidney bean flour
prepared in the step S2 was added to the mixed fermentation broth prepared in the step S4, and
subjected to fermentation culture for 48 h at 40°C and filtered; the solid substance was washed with
sterile water, then the wash water was blended with a filtrate, and frozen-dried to obtain the white
kidney bean fermentation extract; where a solid-to-liquid ratio of the detoxified white kidney bean flour
to the mixed fermentation broth was 1:10 g/mL.
Example 3
A method for preparing a white kidney bean fermentation extract provided by the example includes the
following steps:
Si, treatment of the white kidney bean: the white kidney bean was cleaned, dried, pulverized and sieved
with a 200-meshed sieve to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: the white kidney bean flour prepared in the
step Si was added to water with a solid-to-liquid ratio of 1:4 g/mL, and boiled for 22 min, and filtered;
then bean dregs were added to an ethanol-acetic acid-aqueous solution, and continuously boiled for 15
min, filtered and dried to obtain a detoxified white kidney bean flour; where a volume ratio of ethanol to
acetic acid and water was 5:8:50, and a solid-to-liquid ratio of the bean dregs to the ethanol-acetic
acid-aqueous solution was 1:3 g/mL;
S3, preparation of a culture medium: a carbon source, a nitrogen source, vitamin, inorganic salt, water
and a Chinese herb extract were mixed uniformly; the mixed solution was adjusted to a pH value of 7 by
a PBS solution, and filtered; then a filtrate was sterilized by an ultraviolet ray to obtain the culture
medium; a mass ratio of the carbon source to the nitrogen source, the vitamin, the inorganic salt, the
Chinese herb extract and water was 15:10:0.3:0.1:5:100;
preparation method of the Chinese herb extract: 10 parts by weight of Folium Apocyni Veneti, 7 parts by weight of Chrysanthemum indicum, 15 parts by weight of Eucommia ulmoides, 7 parts by weight of Astragalus membranaceusand 3.5 parts by weight of Coptis chinensis were respectively cleaned, dried, pulverized and then sieved with a 200-meshed sieve to obtain powdered traditional Chinese medicines; and the powdered traditional Chinese medicines were added to water and heated for boiling, then extracted for 1.5 h and filtered, and extracted once again, and the two filtrate were blended, concentrated and dried to obtain the Chinese herb extract;
S4, activization of strains: Bacillus natto and Aspergillus oryzae 3.042 were respectively inoculated onto two parts of the culture media prepared in the step S3 for activation culture for 18 h at 37°C to obtain a seed broth having a concentration of 10' cfu/mL; the two broths were mixed by an equal volume and diluted by 150 folds to obtain a mixed fermentation broth; where Bacillus natto and Aspergillus oryzae 3.042 were inoculated with an inoculation ratio of 7% and 2%, respectively;
S5, preparation of a white kidney bean fermentation extract: the detoxified white kidney bean flour prepared in the step S2 was added to the mixed fermentation broth prepared in the step S4, and subjected to fermentation culture for 42 h at 37°C and filtered; the solid substance was washed with sterile water, then the wash water was blended with a filtrate, and frozen-dried to obtain the white kidney bean fermentation extract; where a solid-to-liquid ratio of the detoxified white kidney bean flour to the mixed fermentation broth was 1:7 g/mL.
Comparative Example 1
Compared with the Example 3, others are the same except no Weissella confusa is added in step S4.
Comparative Example 1 includes the following steps:
Si, treatment of the white kidney bean: the white kidney bean was cleaned, dried, pulverized and sieved with a 200-meshed sieve to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: the white kidney bean flour prepared in the step Si was added to water with a solid-to-liquid ratio of 1:4 g/mL, and boiled for 22 min, and filtered; then bean dregs were added to an ethanol-acetic acid-aqueous solution, and continuously boiled for 15 min, filtered and dried to obtain a detoxified white kidney bean flour; where a volume ratio of ethanol to acetic acid and water was 5:8:50, and a solid-to-liquid ratio of the bean dregs to the ethanol-acetic acid-aqueous solution was 1:3 g/mL;
S3, preparation of a culture medium: a carbon source, a nitrogen source, vitamin, inorganic salt, water and a Chinese herb extract were mixed uniformly; the mixed solution was adjusted to a pH value of 7 by a PBS solution, and filtered; then a filtrate was sterilized by an ultraviolet ray to obtain the culture medium; a mass ratio of the carbon source to the nitrogen source, the vitamin, the inorganic salt, the Chinese herb extract and water was 15:10:0.3:0.1:5:100; preparation method of the Chinese herb extract: 10 parts by weight of Folium Apocyni Veneti, 7 parts by weight of Chrysanthemum indicum, 15 parts by weight of Eucommia ulmoides, 7 parts by weight of Astragalus membranaceus and 3.5 parts of Coptis chinensis were respectively cleaned, dried, pulverized and then sieved with a 200-meshed sieve to obtain powdered traditional Chinese medicines; and the powdered traditional Chinese medicines were added to water and heated for boiling, then extracted for 1.5 h and filtered, and extracted once again, and the two filtrate were blended, concentrated and dried to obtain the Chinese herb extract;
S4, activization of strains: Bacillus natto and Aspergillus oryzae 3.042 were respectively inoculated onto two parts of the culture media prepared in the step S3 for activation culture for 18 h at 37°C to obtain a seed broth having a concentration of 10' cfu/mL; the two culture media were mixed by an equal volume and diluted by 150 folds to obtain a mixed fermentation broth; where Bacillus natto and Aspergillus oryzae 3.042 were inoculated with an inoculation ratio of 7% and 2%, respectively;
S5, preparation of a white kidney bean fermentation extract: the detoxified white kidney bean flour prepared in the step S2 was added to the mixed fermentation broth prepared in the step S4, and subjected to fermentation culture for 42 h at 37°C and filtered; the solid substance was washed with sterile water, then the wash water was blended with a filtrate, and frozen-dried to obtain the white kidney bean fermentation extract; where a solid-to-liquid ratio of the detoxified white kidney bean flour to the mixed fermentation broth was 1:7 g/mL.
Comparative Example 2
Compared with the Example 3, others are the same except no Bacillus natto is added in step S4.
Comparative Example 2 includes the following steps:
Si, treatment of the white kidney bean: the white kidney bean was cleaned, dried, pulverized and sieved with a 200-meshed sieve to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: the white kidney bean flour prepared in the step Si was added to water with a solid-to-liquid ratio of 1:4 g/mL, and boiled for 22 min, and filtered; then bean dregs were added to an ethanol-acetic acid-aqueous solution, and continuously boiled for 15 min, filtered and dried to obtain a detoxified white kidney bean flour; where a volume ratio of ethanol to acetic acid and water was 5:8:50, and a solid-to-liquid ratio of the bean dregs to the ethanol-acetic acid-aqueous solution was 1:3 g/mL;
S3, preparation of a culture medium: a carbon source, a nitrogen source, vitamin, inorganic salt, water and a Chinese herb extract were mixed uniformly; the mixed solution was adjusted to a pH value of 7 by a PBS solution, and filtered; then a filtrate was sterilized by an ultraviolet ray to obtain the culture medium; a mass ratio of the carbon source to the nitrogen source, the vitamin, the inorganic salt, the Chinese herb extract and water was 15:10:0.3:0.1:5:100;
preparation method of the Chinese herb extract: 10 parts by weight of Folium Apocyni Veneti, 7 parts by weight of Chrysanthemum indicum, 15 parts by weight of Eucommia ulmoides, 7 parts by weight of Astragalus membranaceus and 3.5 parts of Coptis chinensis were respectively cleaned, dried, pulverized and then sieved with a 200-meshed sieve to obtain powdered traditional Chinese medicines; and the powdered traditional Chinese medicines were added to water and heated for boiling, then extracted for 1.5 h and filtered, and extracted once again, and the two filtrate were blended, concentrated and dried to obtain the Chinese herb extract;
S4, activization of strains: Weissella confusa and Aspergillus oryzae 3.042 were respectively inoculated onto two parts of the culture media prepared in the step S3 for activation culture for 18 h at 37°C to obtain a seed broth having a concentration of 10' cfu/mL; the two culture media were mixed by an equal volume and diluted by 150 folds to obtain a mixed fermentation broth; where Weissella confusa and Aspergillus oryzae 3.042 were inoculated with an inoculation ratio of 7% and 2%, respectively;
S5, preparation of a white kidney bean fermentation extract: the detoxified white kidney bean flour prepared in the step S2 was added to the mixed fermentation broth prepared in the step S4, and subjected to fermentation culture for 42 h at 37°C and filtered; the solid substance was washed with sterile water, then the wash water was blended with a filtrate, and frozen-dried to obtain the white kidney bean fermentation extract; where a solid-to-liquid ratio of the detoxified white kidney bean flour to the mixed fermentation broth was 1:7 g/mL.
Comparative Example 3
Compared with the Example 3, others are the same except no Chinese herb extract is added in step S3.
Comparative Example 3 includes the following steps:
S1, treatment of the white kidney bean: the white kidney bean was cleaned, dried, pulverized and sieved with a 200-meshed sieve to obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: the white kidney bean flour prepared in the step Si was added to water with a solid-to-liquid ratio of 1:4 g/mL, and boiled for 22 min, and filtered; then bean dregs were added to an ethanol-acetic acid-aqueous solution, and continuously boiled for 15 min, filtered and dried to obtain a detoxified white kidney bean flour; where a volume ratio of ethanol to acetic acid and water was 5:8:50, and a solid-to-liquid ratio of the bean dregs to the ethanol-acetic acid-aqueous solution was 1:3 g/mL;
S3, preparation of a culture medium: a carbon source, a nitrogen source, vitamin, inorganic salt and water were mixed uniformly; the mixed solution was adjusted to a pH value of 7 by a PBS solution, and filtered; then a filtrate was sterilized by an ultraviolet ray to obtain the culture medium; a mass ratio of the carbon source to the nitrogen source, the vitamin, the inorganic salt and water was :10:0.3:0.1:100;
S4, activization of strains: Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 were respectively inoculated onto three parts of the culture media prepared in the step S3 for activation culture for 18 h at 37°C to obtain a seed broth having a concentration of 10'cfu/mL; the three broths were mixed by an equal volume and diluted by 150 folds to obtain a mixed fermentation broth; where Weissella confusa, Bacillus natto and Aspergillus oryzae 3.042 were inoculated with an inoculation ratio of 3%, 4% and 2%, respectively;
S5, preparation of a white kidney bean fermentation extract: the detoxified white kidney bean flour prepared in the step S2 was added to the mixed fermentation broth prepared in the step S4, and subjected to fermentation culture for 42 h at 37°C and filtered; the solid substance was washed with sterile water, then the wash water was blended with a filtrate, and frozen-dried to obtain the white kidney bean fermentation extract; where a solid-to-liquid ratio of the detoxified white kidney bean flour to the mixed fermentation broth was 1:7 g/mL.
Test Example 1 Study on lowering blood glucose of mice
(half male and half female) C57BL/6J mice were used as a control group; 48 (half male and half female) db/db mice were randomly divided into 8 groups according to the blood glucose level, respectively as follows: a model group, a dimethyldiguanide group, Example groups 1-3, and Comparative Example groups 1-3. Mice were intragastrically administered once per day. The mice in the Example groups 1-3 and Comparative Example groups 1-3 were respectively administered the white kidney bean fermentation extracts prepared in Examples 1-3 and Comparative Examples 1-3 with a dosage of 20 g-kg; the mice in the control group and the model group were administered the same amount of deionized water. 12 weeks later after successive administration, the fasting blood glucose of mice after the administration on the 13th week were determined at 2 h and 24 h; the mice were subjected to fasting for 4 h before administration. Results are shown in Table 1.
Table 1
Group Blood glucose level after Blood glucose level after
fasting for 2 h (mmol/L) fasting for 24 h (mmol/L)
Control group 8.4+2.2 7.5+1.7
Model group 30.2+4.7* 29.5+4.5*
Dimethyldiguanide group 20.4+4.2" 17.6+7.2"
Example group 1 22.4+5.6# 20.4+3.9
Example group 2 22.0+6.2" 19.7+4.4"
Example group 3 21.7+4.9# 19.2+3.7#
Comparative Example group 1 26.7±4.5 25.4±6.0
Comparative Example group 2 25.9±6.7 27.4±5.3
Comparative Example group 3 24.7±5.8 23.8+4.9
Note: * shows that compared with the control group, P<0.05; # shows that compared with the model group, P<0.05.
It can be seen from the above table that the white kidney bean fermentation extracts obtained in
Examples 1-3 significantly could have better effects in lowering blood glucose (FIGS. 1 and 2).
Test Example 2
male Wistar rats were measured blood pressure values and served as a blank control group; the 48
male SHR rats were measured blood pressure values and randomly divided into 8 groups according to
the blood pressure, namely, a negative control group, a positive control group, Example groups 1-3, and
Comparative Example groups 1-3. Administration was started on the grouping day. Rats in the blank
control group and the negative control group were intragastrically administered same amount of normal
saline; rats in the positive control group was intragastrically administered an amlodipine suspension (5
mg/kg); and rats in the Example groups 1-3, and Comparative Example groups 1-3 were respectively
administered the white kidney bean fermentation extracts obtained in Examples 1-3 and Comparative
Example 1-3; the dosage was 20 g-kg'; the administration was implemented once per day and continued
for 2 weeks; blood pressure of the rats were measured once per week. Results are shown in Table 2.
Table 2
Group 1st week 2nd week
Systolic Diastolic Systolic Diastolic
pressure blood pressure blood
(mmHg) pressure (mmHg) pressure
(mmHg) (mmHg)
Blank control group 128.3 7.3 102.4 4.7 127.8 6.4 103.2 6.3
Negative control 162.7 6.7* 114.2 5.2* 182.2 6.1* 117.5 5.9*
group
Positive control group 136.4±7.0" 96.5±6.04 144.0±5.84 105.6±7.14
Example group 1 148.6±5.7# 100.4±5.9# 152.2±6.0" 98.3+6.5"
Example group 2 147.2±6.94 98.8+6.2# 151.7±4.84 97.5±5.44
Example group 3 146.4±6.24 97.4±7.04 150.4±4.5" 96.4+5.2
Comparative Example 160.2 6.2 110.5 6.2 172.5 4.7 112.4 5.9
group 1
Comparative Example 158.5 5.3 109.3 5.8 174.1 5.6 114.2 5.4
group 2
Comparative Example 154.8 4.7 107.4 6.7 170.7 6.0 110.8 4.3
group 3
Note: * shows that compared with the control group, P<0.05; # shows that compared with the
negative control group, P<0.05.
It can be seen from the above table that the white kidney bean fermentation extracts obtained in
Examples 1-3 significantly could have better effects in lowering blood pressure.
What is described above are merely examples of the present disclosure, but are not construed as limiting
the present disclosure. Any modification, equivalent replacement, improvement and the like made
within the spirit and principle of the present invention shall fall within the protection scope of the
present invention.
Claims (14)
1. A preparation method for preparing a white kidney bean fermentation extract, comprising the following
steps:
adding the white kidney bean flour to a mixed fermentation broth containing Weissella confusa, Bacillus
natto and Aspergillus oryzae 3.042 for fermentation, wherein the preparation method comprises the
following steps:
Si, treatment of the white kidney bean: cleaning, drying, pulverizing and sieving the white kidney bean to
obtain a white kidney bean flour;
S2, detoxification treatment of the white kidney bean flour: adding the white kidney bean flour prepared in
the step Si to water, boiling for a first period of time, and filtering; then adding bean dregs to an
ethanol-acetic acid-aqueous solution, and then boiling for a second period of time, filtering and drying to
obtain a detoxified white kidney bean flour;
S3, preparation of a culture medium: mixing a carbon source, a nitrogen source, vitamin, inorganic salt,
water and a Chinese herb extract uniformly; adjusting a pH value of the mixed solution to 6.8-7.
2 with a PBS
solution, and filtering; then sterilizing a filtrate by an ultraviolet ray to obtain the culture medium;
S4, activization of strains: respectively inoculating Weissella confusa, Bacillus natto and Aspergillus oryzae
3.042 onto three parts of the culture media prepared in the step S3 for activation culture to obtain a seed
broth; mixing and diluting the three broths by an equal volume to obtain a mixed fermentation broth;
S5, preparation of a white kidney bean fermentation extract: adding the detoxified white kidney bean flour
prepared in the step S2 to the mixed fermentation broth prepared in the step S4, and performing fermentation
and filtering; washing the solid substance with sterile water, then blending the wash water with the filtrate,
and performing freeze-drying to obtain the white kidney bean fermentation extract,
wherein the Chinese herb extract is prepared by the following parts by weight of raw materials: 5-15 parts of
Folium Apocyni Veneti, 5-10 parts of Chrysanthemum indicum, 10-20 parts of Eucommia ulmoides, 5-10
parts of Astragalus membranaceus and 2-5 parts of Coptis chinensis.
2. The preparation method according to claim 1, wherein detoxification treatment is performed before adding
the white kidney bean flour to the mixed fermentation broth.
3. The preparation method according to claim 1 or 2, wherein the white kidney bean is pretreated before the
detoxification treatment on the white kidney bean flour.
4. The preparation method according to claim 3, wherein the pretreatment includes a step of cleaning, drying,
pulverizing and sieving the white kidney bean to obtain a white kidney bean flour.
5. The preparation method according to any one of claims 1to 4, wherein the sieving in the step Si has a
sieve mesh number of 150-200.
6. The preparation method according to any one of claims 1 to 5, wherein a solid-to-liquid ratio of the white
kidney bean to the water in the step S2 is 1:(3-5) g/mL; a volume ratio of ethanol to acetic acid and water in
the ethanol-acetic acid-aqueous solution is (2-10):(5-12):50; a solid-to-liquid ratio of the bean dregs to the
ethanol-acetic acid-aqueous solution is 1:(2-4)g/mL; the first period of time is 15-30 min, and the second
period of time is 10-20 min.
7. The preparation method according to any one of claims 1 to 6, wherein the carbon source in the step S3 is
selected from at least one of molasses, glucose, maltose, lactose, sucrose, fructose and starch; the nitrogen
source is selected from at least one of ammonia water, urea, ammonium salts, nitrates and amino acids; the
vitamin is selected from at least one of vitamin C, vitamin B1, vitamin B2, vitamin A, vitamin K, vitamin
B12, vitamin D and vitamin E; the inorganic salt is selected from one or a mixture of more of sodium
chloride, potassium chloride, calcium chloride, magnesium sulfate, ferric chloride, zinc sulfate, copper
sulfate, manganese sulfate, zinc chloride, copper chloride and manganese chloride; the amino acid is selected
from one or a mixture of more of glycine, seine, threonine, valine, tryptophan, leucine, alanine, cysteine,
methionine, lysine, isoleucine and phenylalanine; a mass ratio of the carbon source to the nitrogen source,
the vitamin, the inorganic salt, the Chinese herb extract and water is
(10-20):(5-15):(0.1-0.5):(0.01-0.2):(10-20):100.
8. The preparation method according to any one of claims 1 to 7, wherein the Chinese herb extract is
prepared as follows: respectively cleaning, drying, and pulverizing 5-15 parts by weight of Folium Apocyni
Veneti, 5-10 parts by weight of Chrysanthemum indicum, 10-20 parts by weight of Eucommia ulmoides, 5-10
parts by weight of Astragalus membranaceus and 2-5 parts by weight of Coptis chinensis, then sieving the
above raw materials with a 100-200-meshed sieve to obtain powdered traditional Chinese medicines; and
adding the powdered traditional Chinese medicines to water and heating for boiling, then extracting for 1-2 h
and filtering, then extracting once again, and blending the two filtrates; then concentrating and drying the
blended filtrate to obtain the Chinese herb extract.
9. The preparation method according to any one of claims 1 to 8, wherein the activation culture in the step S4
is performed for 12-24 h at 35-40°C; the seed broth has a concentration of 107-101 cfu/mL; the dilution ratio
is 100-200 fold; the Weissella confusa, the Bacillus natto and the Aspergillus oryzae 3.042 are inoculated
with an inoculation ratio of 2-4%, 3-5% and 1-3%, respectively.
10. The preparation method according to any one of claims 1 to 9, wherein a solid-to-liquid ratio of the
detoxified white kidney bean flour to the mixed fermentation broth in the step S5 is 1:(5-10) g/mL; and the
fermentation culture is performed 36-48 h at 35-40°C.
11. A white kidney bean fermentation extract prepared by the preparation method of any one of claims 1-10.
12. An application of the white kidney bean fermentation extract of claim 11 in the preparation of food, an
adjuvant or a therapeutic agent for lowering blood glucose and blood pressure.
13. Use of the white kidney bean fermentation extract of claim 11 in the preparation of a medicament for
lowering blood glucose and blood pressure.
14. A method of lowering blood glucose and blood pressure in a subject in need thereof comprising
administering to the subject the white kidney bean fermentation extract of claim 11.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2022202884A AU2022202884B1 (en) | 2022-04-29 | 2022-04-29 | White kidney bean fermentation extract and preparation method and application thereof in lowering blood glucose and blood pressure |
CN202210503091.5A CN115005436B (en) | 2022-04-29 | 2022-05-09 | White kidney bean fermented extract, preparation method thereof and application thereof in reducing blood sugar and blood pressure |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2022202884A AU2022202884B1 (en) | 2022-04-29 | 2022-04-29 | White kidney bean fermentation extract and preparation method and application thereof in lowering blood glucose and blood pressure |
Publications (1)
Publication Number | Publication Date |
---|---|
AU2022202884B1 true AU2022202884B1 (en) | 2023-11-02 |
Family
ID=83069447
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2022202884A Active AU2022202884B1 (en) | 2022-04-29 | 2022-04-29 | White kidney bean fermentation extract and preparation method and application thereof in lowering blood glucose and blood pressure |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN115005436B (en) |
AU (1) | AU2022202884B1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115474668A (en) * | 2022-09-23 | 2022-12-16 | 晋江尚京富本环保科技有限公司 | Lathyrus pruriens enzyme and preparation method and application thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008239521A (en) * | 2007-03-26 | 2008-10-09 | Kaneka Corp | Angiotensin-converting enzyme inhibitor and method for producing the same |
CN104522180A (en) * | 2014-12-10 | 2015-04-22 | 杭州元佩特生物科技有限公司 | Method for preparing dietary therapy white kidney bean milk through co-fermentation of bacillus natto and lactobacillus casei |
CN109349490A (en) * | 2018-12-12 | 2019-02-19 | 中慈保健品科技开发有限公司 | A kind of solid drinks and preparation method thereof with the sugared function of polysaccharide of control |
CN111011839A (en) * | 2019-12-11 | 2020-04-17 | 天津创源生物技术有限公司 | Ecological food for simulating excrement transplantation and preparation method and application thereof |
CN112535288A (en) * | 2020-12-10 | 2021-03-23 | 广东生和堂健康食品股份有限公司 | Guiling jelly with weight reducing effect and preparation method thereof |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180057754A (en) * | 2016-11-21 | 2018-05-31 | (주)에코맘의 산골이유식 농업회사법인 | Composition comprising fermented extracts having anti-atopic activity |
CN110652590B (en) * | 2018-06-29 | 2023-03-24 | 上海复浩生物科技有限公司 | Traditional Chinese medicine compound for treating diabetes and preparation method and application thereof |
CN110101729A (en) * | 2019-06-12 | 2019-08-09 | 上海复浩生物科技有限公司 | Gen-seng haulms active component and its extracting method and hypoglycemic application |
CN112586667B (en) * | 2020-12-18 | 2021-12-07 | 湖南炎帝生物工程有限公司 | Method for detoxifying soybeans and detoxified soybeans |
CN112999261B (en) * | 2021-03-22 | 2022-01-28 | 天津市宝恒生物科技有限公司 | Natto fermented composition capable of relieving arteriosclerosis and preparation method and application thereof |
-
2022
- 2022-04-29 AU AU2022202884A patent/AU2022202884B1/en active Active
- 2022-05-09 CN CN202210503091.5A patent/CN115005436B/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008239521A (en) * | 2007-03-26 | 2008-10-09 | Kaneka Corp | Angiotensin-converting enzyme inhibitor and method for producing the same |
CN104522180A (en) * | 2014-12-10 | 2015-04-22 | 杭州元佩特生物科技有限公司 | Method for preparing dietary therapy white kidney bean milk through co-fermentation of bacillus natto and lactobacillus casei |
CN109349490A (en) * | 2018-12-12 | 2019-02-19 | 中慈保健品科技开发有限公司 | A kind of solid drinks and preparation method thereof with the sugared function of polysaccharide of control |
CN111011839A (en) * | 2019-12-11 | 2020-04-17 | 天津创源生物技术有限公司 | Ecological food for simulating excrement transplantation and preparation method and application thereof |
CN112535288A (en) * | 2020-12-10 | 2021-03-23 | 广东生和堂健康食品股份有限公司 | Guiling jelly with weight reducing effect and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN115005436B (en) | 2024-03-26 |
CN115005436A (en) | 2022-09-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111840363B (en) | Natto-assisted hypoglycemic health-care composition and preparation method and application thereof | |
CN112772813A (en) | Compound peptide solid beverage capable of improving immunity and relieving fatigue and preparation method thereof | |
CN112999261A (en) | Natto fermented composition capable of relieving arteriosclerosis and preparation method and application thereof | |
CN113017092B (en) | Fermentation type small molecule peptide mixed solution for regulating blood sugar and preparation method and application thereof | |
CN104855975A (en) | Non-total-nutrient formula food for sarcopenia syndrome | |
CN102008076A (en) | Egg albumen nutrition mixture beneficial to adjustment of immune function and preparation method thereof | |
AU2022202884B1 (en) | White kidney bean fermentation extract and preparation method and application thereof in lowering blood glucose and blood pressure | |
CN108434191B (en) | Composition with weight-losing and lipid-lowering effects and preparation method thereof | |
CN112741178A (en) | Lotus leaf polysaccharide sweet Fu tea and preparation method thereof | |
KR20110121246A (en) | Natural functional food for anti-obesity wellbeing diet and its producing method | |
KR101402852B1 (en) | Fermented bellflower pills and Preparation thereof | |
CN113068784A (en) | SOD beverage for relieving body pain and preparation method thereof | |
CN106879774A (en) | A kind of tea with auxiliary hyperglycemic effect and preparation method thereof | |
CN105995971A (en) | Nutritional liquid food for promoting diabetes recovery and preparation method thereof | |
CN106617109A (en) | Functional nutrition composition for improving and treating liver disease and preparation method of functional nutrition composition | |
CN108056461B (en) | Black fungus chewable tablet with intestine moistening function and preparation method thereof | |
CN106038720A (en) | Type-II diabetes preparation and preparation method thereof | |
CN105360915A (en) | Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof | |
CN101238888A (en) | Method for preparing kudzu root black rice vinegar soft capsule | |
CN101756095A (en) | Cactus noodle and production method thereof | |
CN111603522A (en) | Chili leaf composition with blood sugar reducing effect and preparation method and application thereof | |
CN104855981A (en) | Hyperthyroidism non-complete nutrition formula food | |
KR100734944B1 (en) | Functional food-composition with calcium lactate and rice bran | |
CN101347465A (en) | Xylaria nigripes fermentation liquor powder and preparation and use | |
CN108498563A (en) | A kind of chitosan composite and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FGA | Letters patent sealed or granted (standard patent) |