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CN-121731251-B - Mulberry leaf flavone microcapsule with blood sugar reducing effect, and preparation method and application thereof

CN121731251BCN 121731251 BCN121731251 BCN 121731251BCN-121731251-B

Abstract

The invention belongs to the field of pharmaceutical preparations, and particularly discloses a mulberry leaf flavone microcapsule with a blood sugar reducing effect, and a preparation method and application thereof, wherein the mulberry leaf flavone microcapsule is prepared from the following raw and auxiliary materials, by weight, 3 parts of mulberry leaf flavone, 5-12 parts of chickpea modified protein, 2-8 parts of sodium alginate, 9-13 parts of calcium chloride and 14-18 parts of glutamine transaminase. According to the invention, chickpea modified protein and sodium alginate are used as composite wall materials, and the mulberry leaf flavone is embedded under the auxiliary crosslinking of calcium chloride and glutamine transaminase, so that the prepared mulberry leaf flavone microcapsule has the advantages of small particle size, high encapsulation efficiency and good mechanical stability, meanwhile, the chickpea modified protein microcapsule also has the intestinal targeting slow release characteristic, the in-vivo bioavailability of the mulberry leaf flavone is obviously improved, the mulberry leaf flavone microcapsule has a more excellent effect on treating diabetes mellitus, and the mulberry leaf flavone microcapsule has practical popularization and application values.

Inventors

  • JIANG YAN
  • CHAI TAO
  • XUE MIAO
  • QIU YUE

Assignees

  • 成都医学院

Dates

Publication Date
20260508
Application Date
20260302

Claims (10)

  1. 1. The mulberry leaf flavone microcapsule with the function of reducing blood sugar is characterized in that the mulberry leaf flavone microcapsule is a particle with a core-shell structure, which is prepared from the following raw and auxiliary materials in parts by weight: 3 parts of mulberry leaf flavone, 5-12 parts of chickpea modified protein, 2-8 parts of sodium alginate, 9-13 parts of calcium chloride and 14-18 parts of glutamine transaminase; The mulberry leaf flavone is a solid substance obtained by purifying and drying ethanol extract of mulberry leaves; The chickpea modified protein is a solid substance obtained by homogenizing, ultrasonic and drying an aqueous solution of chickpea protein; the preparation method of the particles comprises the following steps: The preparation method comprises the steps of carrying out primary crosslinking reaction on mulberry flavone, chickpea modified protein and glutamine transaminase in aqueous solution to form a crosslinked protein kernel, then adding sodium alginate for secondary coating, and finally completing crosslinking solidification of the outer shell layer through calcium chloride.
  2. 2. The mulberry leaf flavone microcapsule according to claim 1, which is characterized in that the mulberry leaf flavone microcapsule is prepared from the following raw and auxiliary materials in parts by weight: 3 parts of mulberry flavone, 7.9 parts of chickpea modified protein, 4.1 parts of sodium alginate, 11 parts of calcium chloride and 16.5 parts of glutamine transaminase.
  3. 3. The mulberry leaf flavone microcapsule according to claim 1, wherein the mulberry leaf flavone is a 51% ethanol extract of mulberry leaf, and is purified by adsorption with AB-8 macroporous resin, and then dried to obtain a solid substance with a purity of more than 52%; the chickpea modified protein is an alkaline aqueous solution of defatted chickpea powder, solid after acid precipitation, pH value after being dissolved in water is adjusted to be neutral, chickpea protein obtained by freeze drying is homogenized by adding water, ultrasound and solid matter obtained by drying.
  4. 4. A method for preparing the mulberry leaf flavone microcapsule according to any one of claims 1 to 3, which is characterized by comprising the following steps: 1) Weighing raw materials and auxiliary materials according to the proportion; 2) Dissolving folium Mori flavone, glutamine transaminase and calcium chloride in water to obtain folium Mori flavone solution, glutamine transaminase solution and calcium chloride solution, dissolving sodium alginate and semen Ciceris Arietini modified protein in water, homogenizing to obtain sodium alginate solution and semen Ciceris Arietini modified protein solution; 3) Taking chickpea modified protein solution, sequentially dripping mulberry leaf flavone solution and glutamine transaminase solution under the stirring state, and crosslinking to obtain protein crosslinking solution; 4) Dropwise adding a sodium alginate solution into the protein crosslinking solution obtained in the step 3) under the condition of stirring, continuously stirring after the completion of dropwise adding, adjusting the pH value to 2.5-3.5, and then agglomerating to obtain a suspension; 5) And (3) dropwise adding the suspension obtained in the step (4) into a calcium chloride solution, crosslinking after the dropwise adding is finished, and centrifuging.
  5. 5. The method according to claim 4, wherein in step 2) the concentration of mulberry flavone in the solution of mulberry flavone is 2%, the concentration of glutamine transaminase in the solution of glutamine transaminase is 3%, the concentration of calcium chloride in the solution of calcium chloride is 2%, the concentration of chickpea modified protein in the solution of chickpea modified protein is 4%, and the concentration of sodium alginate in the solution of sodium alginate is 2%.
  6. 6. The method of claim 4, wherein the time for crosslinking in step 3) is 1h.
  7. 7. The method according to claim 4, wherein the stirring is continued for 15min in step 4), pH is adjusted to 3 with 10% acetic acid, and coagulation is performed for 45min.
  8. 8. The method according to claim 4, wherein in step 5) the suspension is added dropwise at a distance of 5cm from the calcium chloride liquid surface by the hanging drop method, and is crosslinked for 15min.
  9. 9. Use of the mulberry leaf flavone microcapsule according to any one of claims 1 to 3 in the preparation of a medicament for treating diabetes.
  10. 10. Use of the mulberry leaf flavone microcapsule according to any one of claims 1 to 3 for the preparation of a health food which is helpful for maintaining blood glucose health level and/or for maintaining blood lipid health level.

Description

Mulberry leaf flavone microcapsule with blood sugar reducing effect, and preparation method and application thereof Technical Field The invention belongs to the field of pharmaceutical preparations, and in particular relates to a mulberry leaf flavone microcapsule with a blood sugar reducing effect, and a preparation method and application thereof. Background Mulberry leaf is known as "Shenxiancao" from Shennong Baicaojing, and ancient tea is used for preventing and treating diabetes. Flavone is an important bioactive component in mulberry leaves, and inhibits the activities of alpha-glucosidase and alpha-amylase, so that the digestion and absorption of carbohydrate are slowed down, and postprandial blood sugar is reduced. Mulberry leaf flavone also reduces inflammatory responses in diabetic rats by modulating TGF-beta/Smads signaling pathways and TLR4/MyD88/NF- κB inflammatory pathways. In addition, the mulberry leaf flavone also has the functions of resisting oxidation, scavenging free radicals in vivo, protecting islet cells from oxidative stress injury, and thus maintaining the normal secretion function of insulin. These studies confirm that mulberry leaf flavone is effective not only in lowering blood sugar but also in improving diabetic complications. However, the natural flavonoid compounds have the defects of poor stability, low bioavailability and the like, and the application of the natural flavonoid compounds in the functional food and pharmaceutical industry is severely limited. Microcapsule technology is a method of encapsulation by which tiny particles are formed by encapsulating a solid or liquid active substance in a protective shell. The technology can accurately design and select the packaging strategy according to the physical and chemical properties of the embedded substance and the action mechanism of the embedded substance in the body. The core advantage of the preparation is that the preparation can effectively protect active ingredients from adverse effects of external environment, realize targeted delivery and release rate control, and remarkably improve bioavailability. As such, microcapsule technology has become an important technical means in the field of natural product processing. Patent CN119925295A discloses a mulberry leaf flavone microcapsule, which uses chitosan and sodium tripolyphosphate as shell materials for coating mulberry leaf flavone. The chitosan can be protonized and dissolved in gastric acid (pH 1.5-3.5) environment, so that the microcapsule structure is damaged, the intestinal targeting release of the mulberry leaf flavone can not be realized, the active ingredients are released in advance in the stomach, the bioavailability is reduced, meanwhile, the ionic gel (a compound formed by the chitosan and sodium tripolyphosphate through ionic crosslinking reaction) forms a network structure which is relatively loose, the microcapsule is large in brittleness and is easy to break in the processing and transportation processes, the practical application is limited, and therefore, the mulberry leaf flavone microcapsule with obviously improved microcapsule encapsulation rate, mechanical strength, structural stability and slow release controllability is necessary to be provided for controlling blood sugar. Disclosure of Invention In order to solve the technical problems, the invention provides a mulberry leaf flavone microcapsule with a blood sugar reducing effect, which is prepared from the following raw and auxiliary materials in parts by weight: 3 parts of mulberry leaf flavone, 5-12 parts of chickpea modified protein, 2-8 parts of sodium alginate, 9-13 parts of calcium chloride and 14-18 parts of glutamine transaminase; The mulberry leaf flavone is a solid substance obtained by purifying and drying ethanol extract of mulberry leaves; The chickpea modified protein is a solid substance obtained by homogenizing, ultrasonic and drying an aqueous solution of chickpea protein; the preparation method of the particles comprises the following steps: The preparation method comprises the steps of carrying out primary crosslinking reaction on mulberry flavone, chickpea modified protein and glutamine transaminase in aqueous solution to form a crosslinked protein kernel, then adding sodium alginate for secondary coating, and finally completing crosslinking solidification of the outer shell layer through calcium chloride. Further, the particle is prepared from the following raw materials in parts by weight: 3 parts of mulberry flavone, 7.9 parts of chickpea modified protein, 4.1 parts of sodium alginate, 11 parts of calcium chloride and 16.5 parts of glutamine transaminase. Further, the mulberry leaf flavone is 51% ethanol extract of mulberry leaves, and is adsorbed and purified by AB-8 macroporous resin, and then dried to obtain solid matters with purity more than 52%; the chickpea modified protein is an alkaline aqueous solution of defatted chickpea powder, solid after acid precipi