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Fermentation product of punica granatum and uses thereof

A technology of fermented product and pomegranate, which can be applied in the fields of application, food science, drug combination, etc., can solve the problems such as harmfulness to human health, high price, etc.

Active Publication Date: 2019-07-26
百岳特生物科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the known medicines, skin care products and health foods are made of chemical ingredients. Long-term use is not only harmful to human health, but also these products are often expensive and not affordable for ordinary users

Method used

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  • Fermentation product of punica granatum and uses thereof
  • Fermentation product of punica granatum and uses thereof
  • Fermentation product of punica granatum and uses thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1. The preparation of fermented product of pomegranate

[0058] 1.1 Preparation of pomegranate ferment as a food product

[0059]Firstly, the pomegranate juice and water are mixed at a ratio of 1:5-10 (w / w), and extracted at 50° C.-100° C. for 0.5-3 hours respectively to obtain the pomegranate extract. The pomegranate extract was cooled to room temperature for subsequent three-stage fermentation. The three-stage fermentation is to sequentially inoculate the pomegranate extract with 0.01-0.5% Saccharomyces cerevisiae (Saccharomyces cerevisiae) BCRC 20271 to ferment for 1-2 days; ~ 3 days; 1 ~ 20% acetic acid bacteria (Acetobacter aceti) BCRC 11688 (the above strains are all purchased from the Biosource Collection of the Food Industry Research and Development Institute (FIRDI) in Taiwan and Research Center, BCRC)) fermented for 14 to 21 days. Thereafter, it was concentrated under reduced pressure at 45°C to 70°C, and filtered through a 200 to 400 mesh sieve....

Embodiment 2

[0062] Example 2. Detection of total polyphenol content of pomegranate fermented product

[0063] First, to prepare a standard solution, 10 g of gallic acid was dissolved in water and a volume of 10 mL was added to a measuring bottle. Next, standard solutions of 0 μL / mL, 20 μL / mL, 40 μL / mL, 60 μL / mL, 80 μL / mL, and 100 μL / mL were prepared respectively, and then 100 μL of each standard solution was taken to a centrifuge tube having a volume of 10 mL. After that, 500 μL of Folin-Ciocalteu's phenol reagent was added, mixed and stood upright for 3 minutes, followed by 400 μL of 7.5% sodium carbonate (sodi μM carbonate), mixed and stood upright for 30 minutes. Next, 200 μL of each reaction solution was transferred to a 96-well plate, and the absorbance was measured at 750 nm.

[0064] In addition, the pomegranate fermented food product obtained in Example 1 was used as an experimental group, and the pomegranate extract was used as a comparison group. Dilute the experimental group ...

Embodiment 3

[0066] Example 3. Antiglycative activity analysis of pomegranate fermented product

[0067] First, the fermented food product of pomegranate obtained in Example 1 was used as an experimental group, and the extract of pomegranate was used as a comparison group. Take 0.25mL of appropriately diluted samples of the experimental group and the comparison group, and then add 0.25mL of bovine serum albumin (bovine serum albumin, BSA) [prepared with 200mM sodium phosphate buffer (pH 7.4) Contains 0.06% NaN 3 60mg / mL BSA] solution and fructose solution (prepared 1.5M D-fructose with 200mM sodium phosphate buffer), and mixed evenly. Afterwards, take a volume of 0.1 mL to measure the fluorescence value under excitation light 360nm and emission light 460nm, which is the zero point before the reaction. Next, take a volume of 0.45 mL and incubate at 50° C. for 24 hours, then take a volume of 0.1 mL to measure the fluorescence value, which is the end point of the reaction. The control grou...

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Abstract

The present invention relates to plant extracts, in particular to fermentation product of Punica granatum and uses thereof. The present disclosure provides a fermentation product of Punica granatum and uses for regulating expression of MMP gene, TIMP gene and COL4A4 gene, promoting collagen production, and anti-aging by using the fermentation product of Punica granatum.

Description

technical field [0001] The invention relates to a fermented product of pomegranate (Punica granatum) and its use for regulating the expression of MMP gene, TIMP gene and COL4A4 gene, promoting collagen production and anti-aging. Background technique [0002] Skin tissue is composed of epidermis, dermis and subcutaneous tissue. The dermis contains a large amount of collagen and hyaluronic acid, which are closely related to the water retention and elasticity of the skin. Human skin will be aging, rough skin or wrinkled with age, physiological factors or environmental factors. For example, the skin of normal young people has a certain degree of elasticity and tension. When the facial muscles relax, the skin will quickly Restore and make wrinkles disappear; but after entering middle age, the skin begins to age obviously, the skin becomes thinner, harder, dry, and the tension decreases; the collagen in the dermis decreases, the elastic fibers degenerate and break, and the tension...

Claims

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Application Information

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IPC IPC(8): A61K8/9789A61Q19/08A61K36/185A61P39/06A23L33/10
CPCA61K8/9789A61Q19/08A61K36/185A61P39/06A23L33/10A61K2800/85A61K2236/331A61K2236/19A23V2002/00A23V2200/318
Inventor 林咏翔庄伟秀
Owner 百岳特生物科技(上海)有限公司
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