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Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack

A technology for sour cherries and substances, which is applied to the field of utilization of active components of sour cherries, can solve problems such as unfavorable large-scale production, low yield, and difficulty in realizing economical utilization, and achieve the effects of small side effects, low cost, and content improvement.

Active Publication Date: 2022-04-12
清枫链食苏打饮品(吉林)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, it has been reported that there are as many as 18 to 22 kinds of polyphenols contained in sour cherry fruit, such as gallic acid, coumarin, ellagic acid, kaempferol, quercetin and chlorogenic acid, but most of these substances do not exceed The fresh weight of its fruit is 1.5%, so the yield is too low in the actual active ingredient extraction process, which is not conducive to large-scale production, and it is difficult to realize effective economic utilization

Method used

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  • Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack
  • Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack
  • Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, Arthrobacter fermentation

[0037] 1. Materials

[0038] Strains: Arthxobacter sp. (ATCC, United States, deposit number ATCC 21749), Microcystis aeruginosa (Micrncystis aeruginosa) from the Institute of Hydrobiology, Chinese Academy of Sciences.

[0039] Arthxobacter sp. plate medium: beef extract medium, agar content 1.5wt%;

[0040] Arthxobacter sp. liquid medium: 0.5wt% sour cherry treatment, 0.15wt% peptone, 0.04wt% (NH 4 ) 2 HPO 4 , 0.01wt% KCL and 0.05wt% MgSO 4 ·7H 2 O, adjust the pH value to be adjusted to 7.0; Wherein, the tart cherry treatment object is to dry the cherry pulp after the cherry is pitted, weigh the pulp, mash it into a flowable paste, and use the paste as a component of the liquid medium .

[0041] Cyanobacteria solid medium: 2.02g KNO 3 , 0.25g MgSO 4 ·7H 2 O, 0.34g K 2 HPO 4 , 0.29g KCL, 0.5mg CaCL 2 , 0.34g NaCl, 4mg FeSO 4 ·7H 2 O, 2.86 mg H 3 BO 3 , 1.81mg MnCL 2 4H 2 O, 0.222mgZnSO 4 ·7H 2 O, 7.4 mg CuS...

Embodiment 2

[0049] Embodiment 2, Acinetobacter fermentation

[0050] 1. Materials

[0051] Strains: Acinetobacter SSAL-8 (General Microbiology Center of China Committee for Microbial Culture Collection, preservation number CGMCC No.6196), Anabaena flos-aquae from the Institute of Hydrobiology, Chinese Academy of Sciences, using aquatic 111 No. nitrogen-free medium culture.

[0052] Acinetobacter SSAL-8 plate medium uses LB solid medium.

[0053] Acinetobacter SSAL-8 liquid medium, 0.5wt% sour cherry treatment, 0.15wt% peptone, 0.025wt% K 2 HPO 4 , 0.015wt% (NH 4 ) 2 SO 4 , 0.01wt% KCL and 0.05wt% MgSO 4 ·7H 2 0, the pH value is adjusted to 7.0; wherein, the tart cherry treatment is to dry the cherry pulp after the cherry is pitted, weigh the pulp, mash it into a flowable paste, and use the paste as a component of the liquid medium.

[0054] Anabaena bloom solid medium: 0.075g K 2 HPO 4 , 0.125g MgSO 4 ·7H 2 O, 0.1gCaCO 3 ), 0.5ml ferric citrate (1% aqueous solution), 0.5ml...

Embodiment 3

[0150] Example 3 group: intragastric administration of 62.5 mg / kg d of the fermented product prepared in Example 3 + intraperitoneal injection of 300 mg / kg d of potassium oxysulfate + intragastric injection of 250 mg / kg d of Hypoxamethasone + ethambutol 250 mg / kg·d gavage;

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Abstract

The invention discloses a fermentation extraction strain and method for medicinal and edible sour cherries and application of a fermentation extract in preparation of a product for reducing uric acid or inhibiting gout attack. The method comprises the following steps: inoculating the algicidal bacteria into a culture medium containing acid cherries for culture and fermentation, harvesting and purifying fermentation liquor to obtain a fermentation product, and the fermentation product contains active ingredients with differentially increased content relative to the acid cherries or acid cherry treated substances, the active ingredients at least comprise polyphenol substances and / or polysaccharide substances. By fermenting the sour cherries, the contents of polyphenols and polysaccharides in the sour cherries are remarkably increased, uric acid can be reduced, gout inflammation can be inhibited, cardiovascular and cerebrovascular diseases can be improved, sleep can be prolonged, cholesterol and triglyceride can be reduced, in-vivo lactic acid excretion can be promoted, muscular pain can be relieved, oxidation can be prevented, and a good health-care effect can be achieved.

Description

technical field [0001] The invention relates to the technical field of utilization of active ingredients of tart cherry, in particular to the application of tart cherry and its extract in the preparation of preparations for reducing uric acid in the body or inhibiting gout attacks. Background technique [0002] Sour cherry (Pruuus cerasus L, sour cherry, tart cherry) belongs to Rosaceae (Rosacesa) Prunus (Prunus L) economic trees, the fruit is drupe, bright red to dark red. Sour cherry originated in western Asia and the Black Sea coast, and is a temperate plant. According to different origins and acid content, sour cherries can be divided into the Amarelles group with low acid content produced in North America and the Morellos group with high acid content produced in Europe. At present, more researched varieties include Balaton and Montmorency. , English Morello, MSUhybrid, Evan and SK Carmine Jewel, etc. Sour cherry fruit is mainly used to make jam, preserved fruit, alcoh...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P19/04C12P7/22A61K36/736A61P19/06A61P29/00A61P25/20A61P9/00A61P25/00A61P3/06A61P21/00A61P39/06C12R1/06C12R1/01A61K131/00
CPCC12P7/42C12P19/04C12P19/60A61K36/736A61P19/06A61P29/00A61P25/20A61P9/00A61P25/00A61P3/06A61P21/00A61P39/06A23L33/00C12R2001/01A61K2236/19A23V2002/00A23V2200/30Y02E50/10
Inventor 徐双成
Owner 清枫链食苏打饮品(吉林)有限公司
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