CN111592461B - Composition with blood sugar reducing effect - Google Patents

Composition with blood sugar reducing effect Download PDF

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CN111592461B
CN111592461B CN202010312810.6A CN202010312810A CN111592461B CN 111592461 B CN111592461 B CN 111592461B CN 202010312810 A CN202010312810 A CN 202010312810A CN 111592461 B CN111592461 B CN 111592461B
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powder
chlorogenic acid
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soya bean
mixture
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CN111592461A (en
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刘小青
郑政东
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Guangzhou Narnia Biotechnology Co ltd
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Guangzhou Narnia Biotechnology Co ltd
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Abstract

The invention relates to the field of health-care food and functional food, in particular to a composition with a blood sugar reducing effect, which comprises the following components: 1-60 parts of fermented soya bean powder, 1-50 parts of green coffee powder, 1-10 parts of chlorogenic acid and 0.01-10 parts of yeast powder; the extraction method can effectively improve the extraction efficiency of the chlorogenic acid, and the chlorogenic acid has better effects of reducing blood sugar and blood fat; and can be well used in products for treating hypertension.

Description

Composition with blood sugar reducing effect
Technical Field
The invention relates to the field of health-care food and functional food, in particular to a composition with a blood sugar reducing effect.
Background
Diabetes is one of three chronic diseases which seriously damage the health of citizens globally and is a serious public health problem facing the world. The harm of diabetes to human body is mainly manifested in complications. If diabetes is not well controlled, it can cause chronic damage to the brain, heart, nerves, eyes and kidneys, nerves, dysfunction, and even disability or death.
For type II diabetics, there are generally only two methods of controlling the condition, either by medication or by bariatric surgery. The medicinal treatment of diabetes comprises oral hypoglycemic agent and injection of insulin. The medicine can be divided into three main categories according to different action mechanisms: stimulate insulin secretion (sulfonylureas and non-sulfonylureas), increase insulin sensitivity (biguanides, thiazolidinediones), inhibit sugar absorption (alpha-glucosidase inhibitors).
There is no radical cure for diabetes, but it can be prevented and controlled. The health is maintained mainly by avoiding or delaying the occurrence of diabetes and complications thereof in five aspects of diabetes health education, self-detection of blood sugar, diet management, exercise coordination and drug treatment. Therefore, there are many non-pharmaceutical approaches to alleviating the condition of diabetic patients through diet control.
The food control of the diet control on patients is strict, and the patients and their families are difficult to quickly learn and master food material screening and cooking methods and skills, or the food distribution mode is difficult to maintain for a long time in family catering, so that the patients still need to take medicine for a long time. Meanwhile, many foods or health-care foods for diabetes management appear on the market, and there are two types of foods in terms of mechanism. One is meal replacement type, and the low GI product is used for replacing staple food of three meals a day or most meals; the other is a metabolic class, which intervenes the metabolic process of blood sugar through specific functional components, thereby controlling the postprandial blood sugar and achieving the aim of influencing the glycosylated hemoglobin as much as possible. The first type of product naturally reduces the rise of blood sugar when eating a low glycemic index meal, but for patients, a fixed one or a few products are taken after three meals a day for a long time, and the products are difficult to insist on taking and have to be abandoned. The second product is mixed, the mechanism is unclear, the compliance for long-term eating is low, the effect of reducing Hb1Ac is unclear, and the like.
In summary, dietary intervention as a non-pharmaceutical means can effectively alleviate the conditions of obese diabetic patients, and may make patients not rely on drug therapy any more, maintain blood glucose balance and physical health. Whether the blood sugar management products are meal replacement type or metabolic intervention type blood sugar management products, functional component compounds are added to maintain blood sugar balance, improve pancreatic islet function and achieve the dual purposes of good experience and long-term compliance of consumers.
Clinical tests for many years prove that the chlorogenic acid has obvious blood pressure reducing effect, stable curative effect, no toxicity and no side effect. Research on the university of Wisconsin, USA (Charles J Sih, et al. separation and synthesis of pinoresinol diglucosides olive J Am Chem Soc 1976,98(17):5412 and the like shows that the active ingredients for lowering blood pressure are rositol diglucoside, aucubin, chlorogenic acid and eucommia ulmoides chlorogenic acid polysaccharides.
Chlorogenic acid, also known as caffeotannic acid and caffeotannic acid, is dephenolic acid obtained by dehydration condensation of one molecule of quinic acid and one molecule of caffeoic acid, and has molecular formula C16H18O9Melting point is 208 ℃, relative molecular mass is 354.30, the crystal is white or light yellow needle crystal, and the crystal is dehydrated at 110 ℃ to be converted into an anhydrous compound with specific optical rotation [ alpha ]]D＝35.2。
The chlorogenic acid has wide sources, but the extraction efficiency of the chlorogenic acid in the prior art is not high, and the chlorogenic acid with high yield or purity cannot be effectively obtained although a large amount of raw materials are used. Therefore, it is important to provide an efficient extraction method.
Secondly, in the aspect of application of chlorogenic acid, products for treating diabetes are various, but how to improve the bioavailability of chlorogenic acid in a human body is also a problem which is more concerned by diabetes researchers at present.
Therefore, the application of the chlorogenic acid product for effectively improving the utilization rate of the chlorogenic acid is also significant.
Disclosure of Invention
In order to overcome the technical problems, the invention provides an extraction method of chlorogenic acid and application thereof. The extraction method can effectively improve the extraction efficiency of chlorogenic acid, and can be well used in products for treating hypertension.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
a composition with blood sugar lowering effect comprises chlorogenic acid.
Preferably, the composition with the hypoglycemic effect comprises the following components:
fermented soya bean powder, green coffee powder, chlorogenic acid and yeast powder.
Preferably, the composition with the hypoglycemic effect comprises the following components in parts by weight:
1-60 parts of fermented soya bean powder, 1-50 parts of green coffee powder, 1-10 parts of chlorogenic acid and 0.01-10 parts of yeast powder.
Preferably, in the composition with the hypoglycemic effect, the fermented soya bean powder comprises the following components in parts by weight: green coffee powder: yeast powder ═ (1-6): (0.2-5): (0.05-0.2).
Preferably, the fermented soybean powder is prepared from non-transgenic soybeans through aspergillus oryzae fermentation, hot water extraction and spray drying.
Preferably, the content of the chlorogenic acid in the green coffee powder is not less than 50%.
Preferably, the yeast powder has chromium content of not less than 2000 μ g/g.
The invention also aims to provide a preparation method of the composition with the hypoglycemic effect, which comprises the following preparation steps:
(1) fermenting semen glycines with Aspergillus oryzae, extracting with hot water, and spray drying to obtain semen Sojae Preparatum powder;
(2) preparing chlorogenic acid by the extraction method of chlorogenic acid;
(3) mixing semen Sojae Preparatum powder, green coffee powder, chlorogenic acid, and yeast powder, tabletting, bottling, and sealing.
Preferably, in step (1), the soybean is a non-transgenic soybean.
Preferably, in step (1), the temperature of the fermentation is: 37-45 ℃; the time is as follows: 24-48 h.
Preferably, in step (1), the hot water extraction temperature is: 60-80 ℃; the time is as follows: 2-4 h.
Preferably, in step (1), the spray drying conditions are: the air inlet temperature is 150-.
The invention also aims to provide the application of the composition with the hypoglycemic effect in products for treating diabetes.
Preferably, the product for treating diabetes comprises a food, a condiment or a health product;
preferably, the food, the condiment or the health care product also comprises an auxiliary material component besides the composition with the hypoglycemic effect.
Preferably, the auxiliary material component comprises one or more of sorbitol, black tea powder, magnesium stearate, cinnamon powder, oolong tea powder, yoghurt powder, coconut powder, arabinose, resistant dextrin, balsam pear powder, white kidney bean extract, oat powder, black bean powder, protein powder, oil powder, coconut oil powder, stevioside, black bean essence, flavonoid-containing plant extract, oat glucan, arabinose, vitamins, dietary fibers, black pepper powder, turmeric powder, salt, sodium glutamate, shallot powder, onion powder, garlic powder, yeast extract, erythritol and maltol.
Preferably, the food, seasoning or health product is in the form of solid beverage, capsule, tablet, dispersion, granule, bread, or seasoning bag.
Preferably, the chlorogenic acid is extracted by the following method,
a method for extracting chlorogenic acid comprises the following steps:
(1) taking green coffee beans, crushing, drying and sieving to obtain coffee powder;
(2) adding an extraction solvent into coffee powder, and performing ultrasonic treatment; obtaining extract liquor and residue;
(3) adding water into the extract, heating, adding calcium chloride, stirring for layering, and removing the solution layer to obtain chlorogenic acid calcium salt;
(4) suspending calcium salt of chlorogenic acid in ethanol, adding carbonic acid solution to adjust pH value to generate ethanol water solution layer and precipitate layer, and filtering to obtain ethanol water solution layer;
(5) heating the ethanol water solution layer, removing impurities by active carbon, concentrating, and drying to obtain chlorogenic acid.
Preferably, in the step (1), the drying is performed at 40 to 50 ℃.
Preferably, in step (1), the sieve has a mesh size of 80-120 meshes.
Preferably, in the step (2), the power of the ultrasonic treatment is 160-180W, and the ultrasonic temperature is 40-60 ℃;
the ultrasonic treatment time is 20-40 min.
Preferably, in step (2), the extraction solvent is ethanol.
Preferably, in step (3), the volume of water added is 2 to 3 times the volume of the extract.
Preferably, in step (3), the temperature of the heating is 40-60 ℃.
Preferably, in step (4), the pH is 4.5-5.5.
Preferably, in the step (5), the activated carbon is any one or more of coconut shell activated carbon, apricot shell activated carbon or wood powder carbon; preferably, the coconut shell activated carbon and the apricot shell activated carbon are a mixture, and the mass ratio of the coconut shell activated carbon to the apricot shell activated carbon in the mixture is 5-10: 1.
preferably, in the step (5), the mesh number of the activated carbon is 80-200 meshes, and is preferably 80-120 meshes.
Preferably, in the step (5), the heating temperature is 50-60 ℃.
Preferably, in step (5), the temperature of the drying is 50-70 ℃.
Compared with the prior art, the invention has the technical advantages that:
(1) the extraction method of chlorogenic acid provided by the invention can effectively improve the extraction efficiency and purity of chlorogenic acid and increase the utilization rate of raw materials;
(2) the fermented soybean powder used in the invention is a perfect combination of modern fermentation technology and traditional technology, and the finished product is obtained by implanting aspergillus oryzae to perform strong fermentation and efficiently extracting with hot water for 3 days, and the obtained fermented soybean powder contains stable and strong alpha-glucosidase inhibitory activity and has the function similar to a medicament, and can improve the sensitivity of insulin and reduce the insulin resistance after being eaten for a long time. Meanwhile, the fermented soya bean powder is purely biological, is extracted by hot water, has good tolerance to human bodies, good safety and no toxic or side effect;
(3) the composition with the hypoglycemic effect can inhibit the hydrolysis of glucose-6-phosphatase, reduce the hydrolysis of hepatic glycogen and the absorption of exogenous glucose, promote the decomposition of fat in a human body, and supplement energy for the human body, thereby achieving the purposes of reducing blood sugar and reducing fat;
(4) the fermented soya bean powder, the green coffee powder and the yeast powder in the composition with the hypoglycemic effect have good synergistic effect, can effectively reduce blood sugar, prevent diabetic-related nephropathy, retinopathy, atherosclerosis, hypertension and the like, and have high bioavailability.
Detailed Description
The technical features, implementation methods and advantages of the present invention will be described in further detail with reference to specific embodiments in order to make the present invention fully understood by those skilled in the art, but it should be understood by those skilled in the art that the following embodiments are only a part of the embodiments of the present invention and do not limit the present invention in any way. The materials and reagents described in the following examples are all commercially available products unless otherwise specified, and are commercially available.
The chlorogenic acid used in the other examples is high-purity chlorogenic acid (the purity is more than or equal to 98 percent and HPLC) which can be purchased in the market except that the chlorogenic acid used in the individual examples is chlorogenic acid which is extracted from green coffee beans and is prepared by self;
fermented soybean powder was purchased from Japan Pharma co, ltd; green coffee powder was purchased from OmniActive Health Technologies ltd.; yeast powder was purchased from Lallemand Bio-ingredients.
The invention will be further illustrated with reference to specific examples below:
example 1
A method for extracting chlorogenic acid comprises the following steps:
(1) taking green coffee beans, crushing, drying at 40 ℃, and sieving with a 80-mesh sieve to obtain coffee powder;
(2) adding an extraction solvent ethanol into coffee powder, and performing ultrasonic treatment, wherein the ultrasonic power is 160W, and the ultrasonic temperature is 40 ℃; the ultrasonic treatment time is 20 min; obtaining extract liquor and residue;
(3) adding 2 times of water into the extract, heating to 40 deg.C, adding calcium chloride, stirring for layering, and removing solution layer to obtain chlorogenic acid calcium salt;
(4) suspending calcium salt of chlorogenic acid in ethanol, adding carbonic acid solution to adjust pH to 4.5 to generate ethanol water solution layer and precipitate layer, and filtering to obtain ethanol water solution layer;
(5) heating the ethanol water solution layer to 50 ℃, mixing the coconut shell activated carbon and the apricot shell activated carbon (the mass ratio of the coconut shell activated carbon to the apricot shell activated carbon in the mixture is 5: 1, and the mesh number of the mixture is 80 meshes), removing impurities, concentrating, and drying at 50 ℃ to obtain chlorogenic acid.
Example 2
(1) A method for extracting chlorogenic acid comprises the following steps: taking green coffee beans, crushing, drying at 50 ℃, and sieving with a 120-mesh sieve to obtain coffee powder;
(2) adding an extraction solvent ethanol into coffee powder, and performing ultrasonic treatment with the power of 180W and the ultrasonic temperature of 60 ℃; the ultrasonic treatment time is 40 min; obtaining extract liquor and residue;
(3) adding 3 times of water into the extract, heating to 60 deg.C, adding calcium chloride, stirring for layering, and removing solution layer to obtain chlorogenic acid calcium salt;
(4) suspending calcium salt of chlorogenic acid in ethanol, adding carbonic acid solution to adjust pH to 5.5 to generate ethanol water solution layer and precipitate layer, and filtering to obtain ethanol water solution layer;
(5) heating the ethanol water solution layer to 60 ℃, passing through a mixture of coconut shell activated carbon and apricot shell activated carbon, wherein the mass ratio of the coconut shell activated carbon to the apricot shell activated carbon in the mixture is 10: 1, the mesh number of the mixture is 200 meshes, removing impurities, concentrating, and drying at 70 ℃ to obtain chlorogenic acid.
Example 3
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000071
the preparation method comprises the following steps: mixing all materials, and packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Example 4
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000072
Figure GDA0002886840190000081
the preparation method comprises the following steps: the preparation method comprises the following preparation steps:
(1) preparing fermented soya bean powder: fermenting non-transgenic soybean with Aspergillus oryzae at 40 deg.C for 36 hr, extracting with 70 deg.C hot water for 3 hr, spray drying, and controlling air inlet temperature at 200 deg.C and air outlet temperature at 100 deg.C; preparing fermented soya bean powder;
(2) taking chlorogenic acid prepared in example 1;
(3) mixing fermented soya bean powder, green coffee powder, chlorogenic acid, yeast powder, oolong tea powder, yoghurt powder, coconut powder, arabinose, and resistant dextrin; packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Example 5
A fermented soya bean tabletting candy with the blood sugar reducing effect is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000082
the preparation method comprises the following steps: mixing all the materials uniformly, making into 0.6 g/tablet with a rotary tablet press, controlling the hardness at 40-50N, bottling and sealing. It is recommended to be taken half an hour before meal every day, 1 tablet per time, and 2 times daily.
Example 6
A fermented soya bean capsule with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000091
the preparation method comprises the following steps: mixing all materials, pouring into capsule automatic filling machine to obtain 0.3 g/capsule, bottling, and sealing. It is recommended to be taken 2 capsules a day before meal, 2 times a day.
Example 7
Fermented soya bean meal replacement powder with the effect of reducing blood sugar is prepared from the following raw materials in parts by weight:
Figure GDA0002886840190000092
Figure GDA0002886840190000101
the preparation method comprises the following steps: uniformly mixing yeast powder, stevioside, vitamin complex minerals and black bean essence, then adding fermented soya bean powder, green coffee powder, bitter gourd powder, white kidney bean powder, oat beta glucan and arabinose, uniformly mixing, then adding all the rest materials, fully mixing uniformly, and packaging into 30 g/bag of fermented soya bean meal replacement powder solid beverage.
The edible vegetable is dissolved in 200-300 mL warm water and is fully dissolved for eating, 1-2 meals are recommended to be replaced for eating every day, and the edible vegetable can be eaten together with a proper amount of vegetables, 1 bag each time, and 1-2 times a day.
Example 8
A fermented soya bean seasoning packet with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000102
Figure GDA0002886840190000111
the preparation method comprises the following steps: all the materials are mixed evenly and packaged into 5 g/bag. The soup blend is dissolved in 100-150 mL of warm water and taken as a soup blend before meals, and the meals are eaten after the soup blend is drunk, 1 bag each time and 1-2 times a day.
Comparative example 1
Compared with example 4, it does not contain fermented soya bean powder and yeast powder.
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000112
the preparation method comprises the following steps: the preparation method comprises the following preparation steps:
(1) taking chlorogenic acid prepared in example 1;
(2) mixing green coffee powder, chlorogenic acid, oolong tea powder, yogurt powder, coconut powder, arabinose, and resistant dextrin; packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Comparative example 2
Compared with example 4, it does not contain fermented soya bean powder.
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000121
the preparation method comprises the following steps: the preparation method comprises the following preparation steps:
(1) taking chlorogenic acid prepared in example 1;
(2) mixing green coffee powder, chlorogenic acid, yeast powder, oolong tea powder, yogurt powder, coconut powder, arabinose, and resistant dextrin; packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Comparative example 3
Compared with example 4, no yeast powder was contained.
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000122
the preparation method comprises the following steps: the preparation method comprises the following preparation steps:
(1) preparing fermented soya bean powder: fermenting non-transgenic soybean with Aspergillus oryzae at 40 deg.C for 36 hr, extracting with 70 deg.C hot water for 3 hr, spray drying, and controlling air inlet temperature at 200 deg.C and air outlet temperature at 100 deg.C; preparing fermented soya bean powder;
(2) taking chlorogenic acid prepared in example 1;
(3) mixing semen Sojae Preparatum powder, green coffee powder, chlorogenic acid, oolong tea powder, yogurt powder, coconut powder, arabinose, and resistant dextrin; packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Comparative example 4
Compared with example 4, the extraction method of chlorogenic acid is different.
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000131
the preparation method comprises the following steps: the preparation method comprises the following preparation steps:
(1) preparing fermented soya bean powder: fermenting non-transgenic soybean with Aspergillus oryzae at 40 deg.C for 36 hr, extracting with 70 deg.C hot water for 3 hr, spray drying, and controlling air inlet temperature at 200 deg.C and air outlet temperature at 100 deg.C; preparing fermented soya bean powder;
(2) extraction of chlorogenic acid: taking green coffee beans, crushing, drying at 40 ℃, and sieving with a 80-mesh sieve to obtain coffee powder; adding an extraction solvent ethanol into coffee powder, and performing ultrasonic treatment, wherein the ultrasonic power is 160W, and the ultrasonic temperature is 40 ℃; the ultrasonic treatment time is 20 min; obtaining extract liquor and residue; adding 2 times of water into the solution, heating to 40 deg.C, adding calcium chloride, stirring for layering, and removing solution layer to obtain chlorogenic acid calcium salt; suspending calcium salt of chlorogenic acid in ethanol, adding carbonic acid solution to adjust pH to 6 to generate ethanol water solution layer and precipitate layer, and filtering to obtain ethanol water solution layer; removing impurities from a mixture of coconut shell activated carbon and apricot shell activated carbon (the mass ratio of the coconut shell activated carbon to the apricot shell activated carbon in the mixture is 5: 1, and the mesh number of the mixture is 80 meshes), concentrating, and drying at 50 ℃ to obtain chlorogenic acid.
(3) Mixing semen Sojae Preparatum powder, green coffee powder, chlorogenic acid, yeast powder, oolong tea powder, yogurt powder, coconut powder, arabinose, and resistant dextrin; packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Comparative example 5
Compared with example 4, the extraction method of chlorogenic acid is different.
A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
Figure GDA0002886840190000141
the preparation method comprises the following steps: the preparation method comprises the following preparation steps:
(1) preparing fermented soya bean powder: fermenting non-transgenic soybean with Aspergillus oryzae at 40 deg.C for 36 hr, extracting with 70 deg.C hot water for 3 hr, spray drying, and controlling air inlet temperature at 200 deg.C and air outlet temperature at 100 deg.C; preparing fermented soya bean powder;
(2) extraction of chlorogenic acid:
taking green coffee beans, crushing, drying at 40 ℃, and sieving with a 80-mesh sieve to obtain coffee powder; adding an extraction solvent ethanol into coffee powder, and performing ultrasonic treatment, wherein the ultrasonic power is 160W, and the ultrasonic temperature is 40 ℃; the ultrasonic treatment time is 20 min; obtaining extract liquor and residue; adding 2 times of water into the solution, heating to 40 deg.C, adding calcium chloride, stirring for layering, and removing solution layer to obtain chlorogenic acid calcium salt; suspending calcium salt of chlorogenic acid in ethanol, adding carbonic acid solution to adjust pH to 4.5 to generate ethanol water solution layer and precipitate layer, and filtering to obtain ethanol water solution layer; heating the ethanol water solution layer to 50 ℃, removing impurities through a mixture of coconut shell activated carbon and apricot shell activated carbon (the mass ratio of the coconut shell activated carbon to the apricot shell activated carbon in the mixture is 15: 1, and the mesh number of the mixture is 50 meshes), concentrating, and drying at 50 ℃ to obtain chlorogenic acid.
(3) Mixing semen Sojae Preparatum powder, green coffee powder, chlorogenic acid, yeast powder, oolong tea powder, yogurt powder, coconut powder, arabinose, and resistant dextrin; packaging into 10 g/bag of fermented soybean solid beverage.
The health food is dissolved in 100-150 mL of warm water and is taken after being fully dissolved, and the health food is recommended to be taken before meals every day, 1 bag each time and 1 time every day.
Efficacy verification
80 diagnosed mild diabetic patients (half each male and female) were enrolled in the study and randomized into groups of examples 3-4, comparative examples 1-5 and controls, 10 persons (half each male and female). Examples 3 to 4 and comparative examples 1 to 5 correspond to examples 3 and 4 and comparative examples 1 to 5, respectively, and each patient in each group took the fermented soybean solid beverage product with hypoglycemic effect (the products prepared in the examples and comparative examples of the present invention are edible products and have no side effect on human body) prepared in the corresponding examples or comparative examples before breakfast every day, respectively, and took a bag of placebo before breakfast every day for 6 months. Before the test, all the subjects have fasting plasma glucose (FBG) of 6.1-7.6 mmol/L and glycosylated hemoglobin (HbA1c) of 5.8-8.0%. Blood samples were collected at 0, 1, 2, 4 and 6 months after administration, respectively, and were taken after 12 hours of fasting. The fasting blood glucose values and glycated hemoglobin values measured are shown in tables 1 and 2 below, respectively. The placebo formula was: erythritol replaces the formula in the weight parts of the fermented soya bean powder, the green coffee powder and the yeast powder in the example 3.
The results of the test data for the fasting blood glucose levels of the control and test groups as a function of the intervention time are shown in table 2; the results of the test data on the glycated hemoglobin levels of the control group and the test group as a function of the intervention time are shown in Table 3.
The basic characteristics of the subjects before the test are given in table 1 below:
TABLE 1 presentation of the basic characteristics of the participants before the test
Figure GDA0002886840190000161
TABLE 2 fasting blood glucose levels (mmol/L) of control and test groups at different intervention times
Test group 0 month 1 month 2 month 4 month 6 month
Control group 7.2±0.8 7.2±0.1 7.1±0.1 7.0±0.1 7.0±0.1
Example 3 7.1±0.6 6.9±0.1 6.7±0.2** 6.5±0.2** 6.3±0.1**
Example 4 7.4±0.5 6.8±0.2** 6.5±0.1** 6.3±0.4** 6.1±0.2**
Comparative example 1 6.9±0.9 6.8±0.6 6.7±1.1 6.5±1.3 6.5±0.8**
Comparative example 2 7.3±0.3 7.1±0.7 6.9±1.3 6.7±0.9** 6.6±0.6**
Comparative example 3 7.1±0.6 6.9±0.8 6.8±0.9 6.7±0.5 6.5±0.6**
Comparative example 4 7.0±1.1 6.8±0.7 6.7±0.5 6.5±0.8** 6.4±0.6**
Comparative example 5 7.2±0.5 6.9±0.6 6.9±1.1 6.6±0.9** 6.5±0.3**
Note: p < 0.01 compared to control.
TABLE 3 glycated hemoglobin levels (%)
Figure GDA0002886840190000162
Figure GDA0002886840190000171
Note: p < 0.01 compared to control.
As can be seen from the data in tables 2 and 3, the fasting blood glucose values of the group of example 3 were observed to be significantly lower than the control group after one month administration, the difference in FBG was observed to be significant (p < 0.01) after 2 months administration, and the HbA1c value was also lower than the control group. When the composition is taken for 4 months and 6 months, compared with a control group, the two indexes have significant difference (p is less than 0.01).
As can be seen from the data in tables 2 and 3, after one month of administration, the fasting blood glucose level and HbA1c value in the group of example 4 were significantly lower than those in the control group, and the difference was significant (p < 0.01).
Furthermore, at the end of the experiment, in example 3 group, the FBG values were reduced by 0.3mmol/L (including 0.3mmol/L) in 90% of subjects and by 0.6mmol/L (including 0.6mmol/L) or more in 70% of patients. In the example 3 group, HbA1c levels were also effectively reduced, with 90% of patients having more than 0.5% (inclusive) of HbA1c levels and 40% of patients having more than 1.0% (inclusive) of HbA1c levels.
In example 4, FBG values were reduced by 0.5mmol/L (including 0.5mmol/L) in 80% of subjects and by 0.6mmol/L (including 0.6mmol/L) in 90% of patients. Example 4 also effectively reduced HbA1c levels, more than 0.5% (inclusive) in 90% of patients and more than 1.0% (inclusive) in 80% of patients.
During the trial, all participants were asked to record adverse reactions such as abdominal pain, abdominal distension, diarrhea, vomiting, bloating, allergies, and the like. All people do not compare the blood parameters and the urine parameters before and after the test, and do not find any obvious change of physicochemical indexes.
The composition has the effects similar to those of hypoglycemic drugs, and shows the hypoglycemic effect after being taken for 1 month, and the hypoglycemic effect after 2 months has statistical significance. In addition, adverse reactions such as intestinal tracts and the like caused by taking the medicine can be reduced, and the taking experience, tolerance and compliance of patients are superior to those of the medicine. Meanwhile, as can be seen from the test results of the comparative examples 1 to 5, the raw material for preparing the solid beverage and the extraction method of chlorogenic acid used in the present invention have an important influence on the blood glucose reduction effect.
The above detailed description is specific to one possible embodiment of the present invention, and the embodiment is not intended to limit the scope of the present invention, and all equivalent implementations or modifications without departing from the scope of the present invention should be included in the technical scope of the present invention.

Claims (1)

1. A fermented soya bean solid beverage with the effect of reducing blood sugar is composed of the following raw materials in parts by weight:
5 parts of fermented soya bean powder;
1 part of green coffee powder;
extracting 1 part of self-made chlorogenic acid;
0.2 part of yeast powder;
8 parts of oolong tea powder;
12 parts of yoghurt powder;
10 parts of coconut powder;
18.8 parts of arabinose;
45 parts of resistant dextrin;
preparing fermented soya bean powder: fermenting non-transgenic soybean with Aspergillus oryzae at 40 deg.C for 36 hr, extracting with 70 deg.C hot water for 3 hr, spray drying, and controlling air inlet temperature at 200 deg.C and air outlet temperature at 100 deg.C; preparing fermented soya bean powder;
preparing extracted self-made chlorogenic acid: the method comprises the following steps:
(1) taking green coffee beans, crushing, drying at 40 ℃, and sieving with a 80-mesh sieve to obtain coffee powder;
(2) adding an extraction solvent ethanol into coffee powder, and performing ultrasonic treatment, wherein the ultrasonic power is 160W, and the ultrasonic temperature is 40 ℃;
the ultrasonic treatment time is 20 min; obtaining extract liquor and residue;
(3) adding 2 times of water into the extract, heating to 40 deg.C, adding calcium chloride, stirring for layering, and removing solution layer to obtain chlorogenic acid calcium salt;
(4) suspending calcium salt of chlorogenic acid in ethanol, adding carbonic acid solution to adjust pH to 4.5 to generate ethanol water solution layer and precipitate layer, and filtering to obtain ethanol water solution layer;
(5) heating the ethanol water solution layer to 50 ℃, and treating the mixture with a mixture of coconut shell activated carbon and apricot shell activated carbon, wherein the mass ratio of the coconut shell activated carbon to the apricot shell activated carbon in the mixture is 5: 1, the mesh number of the mixture is 80 meshes, impurities are removed, the mixture is concentrated, and the mixture is dried at 50 ℃ to obtain the extracted self-made chlorogenic acid.
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Publication number Priority date Publication date Assignee Title
CN102675106A (en) * 2012-05-18 2012-09-19 西南科技大学 Method for preparing high-purity chlorogenic acid by aluminum salt precipitation
CN103961395A (en) * 2014-05-21 2014-08-06 吕健军 Composition of plant extract and method for regulating and controlling blood sugar by using same
WO2016082122A1 (en) * 2014-11-26 2016-06-02 四川九章生物科技有限公司 Preparation method for medicinal chlorogenic acid

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Publication number Priority date Publication date Assignee Title
CN102675106A (en) * 2012-05-18 2012-09-19 西南科技大学 Method for preparing high-purity chlorogenic acid by aluminum salt precipitation
CN103961395A (en) * 2014-05-21 2014-08-06 吕健军 Composition of plant extract and method for regulating and controlling blood sugar by using same
WO2016082122A1 (en) * 2014-11-26 2016-06-02 四川九章生物科技有限公司 Preparation method for medicinal chlorogenic acid

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