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A composition for reducing visceral fat based on microencapsulated red yeast rice and its preparation method

A technology for visceral fat and composition, which is applied in the field of compositions for reducing visceral fat based on microencapsulated red yeast rice and the field of preparation thereof, can solve problems such as side effects, weight loss rebound, disturbed metabolism, etc. Fat, cholesterol lowering effect

Active Publication Date: 2022-02-11
浙江三禾生物工程股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many products on the market to reduce visceral fat, but many products for reducing visceral fat only treat the symptoms rather than the root cause, affecting the health of the body, destroying the balance of intestinal flora, disrupting metabolism, easily causing rebound or dependence, and even causing serious side effects
In particular, some manufacturers illegally add sibutramine and other prohibited ingredients, posing a huge threat to the physical and mental health of consumers
At present, the meal replacement products with relatively good market feedback are essentially reducing calorie intake, which is a disguised diet. This method of weight loss may reduce the body’s basal metabolism and lead to weight loss rebound
Therefore, there is a lack of a safe, effective and lasting visceral fat reduction product on the market

Method used

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  • A composition for reducing visceral fat based on microencapsulated red yeast rice and its preparation method
  • A composition for reducing visceral fat based on microencapsulated red yeast rice and its preparation method
  • A composition for reducing visceral fat based on microencapsulated red yeast rice and its preparation method

Examples

Experimental program
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Effect test

preparation example Construction

[0055] Preparation of Monascus Pigment:

[0056] 1) Preparation of fermentation substrate, the water content of the fermentation substrate is 50-60%; by weight, the formula of the fermentation substrate except water includes: 50-100 parts of rice, 0.5-1.0 parts of yeast extract, sulfuric acid 0.01-0.03 parts of magnesium, 0.002-0.006 parts of manganese sulfate, 0.005-0.01 parts of potassium dihydrogen phosphate; the pH of the fermentation substrate is 3-4.

[0057] 2) Inoculate Monascus purpura in a fermentation substrate with an inoculum amount of 5-15% for fermentation, the fermentation temperature is 26-30° C., and the fermentation time is 8-12 days.

[0058] 3) After the fermentation is finished, the fermentation product is taken, dried, pulverized, mixed and sieved to obtain the monascus pigment.

[0059] Preparation of composition for reducing visceral fat:

[0060] S1: The core material and the emulsifier are added to the oil phase and mixed evenly to obtain the core ...

Embodiment 1

[0066] 1. Isolation and identification of Monascus purpureus SHM1105

[0067] 1.1 Source of strain samples: folk-made red yeast rice

[0068] 1.2 Separation, purification and storage of strains:

[0069] 57 samples of red yeast rice produced by folks were collected from Zhejiang and Fujian, and samples were taken from the collected red yeast rice. The single spore separation method was used to isolate and purify, and a total of 74 strains of Monascus were isolated, and the dominant strains were screened. Pick 10 colonies with the largest colony diameter and the strongest ability to secrete pigment from the plate, namely: M8, M12, M16, M24, M25, M36, M52, M63, M68, and M72. The cholesterol-lowering experiment was carried out on the monascus pigment produced by these ten strains of Monascus purpureus, and the pigment produced by a strain of Monascus purpureus (Monascus purpureus) M25 had the strongest blood lipid-lowering ability, and M25 was named "SHM1105".

[0070] The stra...

Embodiment 2

[0110] A composition for reducing visceral fat based on microencapsulated red yeast rice, comprising 67.5 parts of microencapsulated red yeast rice, 15 parts of natto, 7.5 parts of green tea extract, 7.5 parts of mulberry leaf extract and 2.5 parts of perilla oil.

[0111] Microencapsulated red yeast rice includes a core material and an Arabic capsule material with a mass ratio of 18:82; the core material includes a mixture of monascus pigment (obtained by the optimal scheme in Example 1) and red yeast rice (monascus pigment accounts for 30wt% ).

[0112] Preparation of composition for reducing visceral fat:

[0113] S1: Add the core material and emulsifier to the oil phase and mix evenly to obtain a core material oil phase liquid with a core material concentration of 30%; the concentration of the emulsifier in the core material oil phase liquid is 1 wt%.

[0114] S2: adding the capsule material to water and mixing evenly to obtain a capsule material aqueous phase liquid with...

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Abstract

The invention relates to the field of biology, and discloses a composition for reducing visceral fat based on microencapsulated red yeast rice and a preparation method thereof. The composition includes microencapsulated red yeast rice, natto, green tea extract, mulberry leaf extract and purple Su oil; the microencapsulated red yeast rice includes a core material and a capsule material; the core material includes a red yeast pigment or a mixture of a red yeast pigment and a red yeast rice. In the present invention, microencapsulated red yeast rice, natto, green tea extract, mulberry leaf extract and perilla oil are compounded, and the red yeast rice is prepared into microcapsules by using microencapsulation technology. Oxidation occurs due to the influence of various factors. On the other hand, microencapsulation is beneficial to improve the taste of the product and enable the slow release of active substances.

Description

technical field [0001] The invention relates to the field of biology, in particular to a composition for reducing visceral fat based on microencapsulated red yeast rice and a preparation method thereof. Background technique [0002] Monascus is a fungus belonging to the Ascomycetes family of Ascomycetes. The secondary metabolites of Monascus contain Monacolin K and Monascus pigment, among which Monacolin K is a recognized lipid-lowering substance, but Monascus pigment is a polymer produced by fungi of the genus Monascus. Ketone secondary metabolites can be divided into fat-soluble pigments and water-soluble pigments according to their chemical properties. The fat-soluble pigments mainly include red Monascorubamine, Rubropunctamine, orange Monascorubrin, Rubropunctatin and yellow Monascin ) and Anka Monascus Flavin (Ankaflavin). Studies have shown that Monascus pigment has various physiological functions such as strong antibacterial, anti-cancer, anti-oxidation, anti-fatig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12P1/02A61K36/062A23L11/50A23L31/00A23L33/105A23L33/12A23P10/30
Inventor 潘荣华郑立忠杨华姜嘉善
Owner 浙江三禾生物工程股份有限公司
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