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Application of tart cherry extract in the preparation of products for reducing uric acid or inhibiting gout attack

A sour cherry and substance technology, which is applied in the field of utilization of active ingredients of sour cherry, can solve the problems of unfavorable large-scale production, low yield, and difficult to realize economic utilization, and achieve the effects of small side effects, low cost, and increased content

Active Publication Date: 2022-08-09
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 tart cherry extract in the preparation of products for reducing uric acid or inhibiting gout attack
  • Application of tart cherry extract in the preparation of products for reducing uric acid or inhibiting gout attack
  • Application of tart cherry extract in the preparation of products 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] Species: Arthxobacter sp. (ATCC, USA, 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% tart cherry treatment, 0.15wt% peptone, 0.04wt% (NH 4 ) 2 HPO 4 , 0.01wt% KCL and 0.05wt% MgSO 4 ·7H 2 0, adjust the pH value to be adjusted to 7.0; wherein, the sour cherry processed product is dried cherry pulp after the cherry is pitted, weighs the pulp, smashes it into a flowing paste, and uses the paste as a component of the liquid culture 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, 2.86mg H 3 BO 3 , 1.81mg MnCL 2 ·4H 2 O, 0.222mg ZnSO 4 ·7H 2 O, 7.4mg CuSO ...

Embodiment 2

[0049] Example 2, Acinetobacter fermentation

[0050] 1. Materials

[0051] Bacteria: Acinetobacter SSAL-8 (General Microbiology Center of China Microorganism Culture Collection Management Committee, deposit number CGMCC No.6196), Anabaena flos-aquae from 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% tart 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 O, the pH value was adjusted to 7.0; wherein, the sour cherry processed product was dried cherry pulp after the cherries were pitted, and the pulp was weighed and smashed into a flowing paste, and the paste was used as a component of the liquid culture medium.

[0054] Anabaena algae solid medium: 0.075g K 2 HPO 4 , 0.125g MgSO 4 ·7H 2 O, 0.1g CaCO 3 ), 0.5ml ferric c...

Embodiment 3

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

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Abstract

The invention discloses a fermented and extracted strain of tart cherry, which is homologous to medicine and food, a method and an application of the fermented extract in preparing a product for reducing uric acid or inhibiting gout attack. The method includes the following steps of inoculating the alginolytic bacteria in a medium containing tart cherries for culture and fermentation, harvesting and purifying the fermentation broth to obtain a fermented product, and the fermented product contains a difference in content relative to the tart cherries or the tart cherries processed. An enhanced active ingredient comprising at least a polyphenolic substance and / or a polysaccharide substance. Fermentation of sour cherries can significantly increase the content of polyphenols and polysaccharides, which can reduce uric acid, inhibit gout inflammation, improve cardiovascular and cerebrovascular diseases, prolong sleep, reduce cholesterol and triglycerides, and promote lactic acid in the body. Excretion relieves muscle pain and anti-oxidation, with good health effects.

Description

technical field [0001] The invention relates to the technical field of utilization of active components of sour cherries, in particular to the application of sour cherries and their extracts in preparing preparations for lowering the body's uric acid levels or inhibiting gout attacks. Background technique [0002] Sour cherry (Pruuus cerasus L, sour cherry, tart cherry) is an economical tree of the genus Rosacea (Prunus L), with drupe fruit, bright red to dark red. Sour cherries originate from western Asia and the coast of the Black Sea, and are temperate plants. According to the different origin and acid content, sour cherries can be divided into the Amarelles group with lower acid content produced in North America and the Morellos group with higher acid content produced in Europe At present, the more studied varieties are Balaton, Montmorency , English Morello, MSUhybrid, Evan and SK Carmine Jewel etc. The fruit of sour cherry is mainly used in the manufacture of jams, p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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