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CN-122011225-A - Sulfated mulberry oligosaccharide for regulating lipid metabolism and preparation method thereof

CN122011225ACN 122011225 ACN122011225 ACN 122011225ACN-122011225-A

Abstract

The invention relates to sulfated mulberry oligosaccharide for reducing blood fat and a preparation method thereof. Through a great deal of researches, the mulberry oligosaccharide with the triple helix structure is obtained by treating the mulberry through specific acidolysis, sulfation modification, ultrafiltration, plasma treatment and other process steps, and the triple helix structure can endow the oligosaccharide with stronger biological activity. Meanwhile, the mulberry oligosaccharide prepared by the invention can obviously improve the adsorption effect on grease, increase the inhibition activity on pancreatic lipase, reduce the total cholesterol, triglyceride and low-density lipoprotein of a hyperlipidemic mouse, and improve the high-density lipoprotein of the hyperlipidemic mouse, thereby having obvious blood fat improving activity. In addition, the mulberry fruit wine takes the mulberry fruit of natural sources as the main preparation raw material, does not contain any harmful chemical components, has low cost and good safety, and has great social significance.

Inventors

  • LI ERNA
  • WANG SIYUAN
  • XING DONGXU
  • WANG WEIFEI
  • ZOU YUXIAO
  • LI QIAN

Assignees

  • 广东省农业科学院蚕业与农产品加工研究所

Dates

Publication Date
20260512
Application Date
20260130

Claims (10)

  1. 1. A method for preparing sulfated mulberry oligosaccharide, which is characterized by comprising the following steps: (1) Pulverizing Mori fructus, sieving, extracting with water, concentrating the extractive solution, precipitating with ethanol, recovering ethanol, collecting precipitate to obtain Mori fructus polysaccharide, and dissolving in water to obtain Mori fructus polysaccharide solution; (2) Regulating the pH value of the mulberry polysaccharide solution obtained in the step (1) to 3-4 by adopting a hydrochloric acid solution for acidolysis, and then regulating the pH value to 6.8-7.2; (3) Adding sulfur trioxide-pyridine into the mixture to perform a water bath heating reaction, cooling the mixture to room temperature with ice water, and adjusting the pH value to 7 to obtain a sulfated modified oligosaccharide crude extract; (4) Ultrafiltering and separating the sulfated modified oligosaccharide crude extract obtained in the step (3) to obtain a cut-off solution, and performing vacuum freeze drying to obtain sulfated modified mulberry oligosaccharide solid powder; (5) And (3) placing the sulfated modified mulberry oligosaccharide solid powder obtained in the step (4) into a groove of a reaction kettle for plasma treatment, thus obtaining the mulberry oligosaccharide.
  2. 2. The process according to claim 1, wherein the aqueous extraction in step (1) is carried out at a temperature of 60-80 ℃ for a period of 6-10 hours.
  3. 3. The preparation method of claim 1, wherein the concentration of the mulberry polysaccharide solution in the step (1) is 400-600mg/mL.
  4. 4. The process according to claim 1, wherein the acidolysis in step (2) is carried out under the condition of shaking at 60 to 120rpm, the acidolysis temperature is 60 to 70 ℃, and the acidolysis time is 1 to 5 hours.
  5. 5. The preparation method according to claim 1, wherein the mass-to-volume ratio (g: mL) of the sulfur trioxide-pyridine in the step (3) to the mulberry polysaccharide solution in the step (2) is 1:500-1500.
  6. 6. The method according to claim 1, wherein the water bath heating reaction in step (3) is carried out at a temperature of 70 to 90 ℃ for a time of 30 to 90min.
  7. 7. The preparation method of the mulberry oligosaccharide compound, according to claim 1, wherein in the step (4), the ultrafiltration separation is specifically carried out by removing macromolecular substances through an ultrafiltration membrane with a molecular weight of 3kDa, taking effluent liquid, and then passing through an ultrafiltration membrane with a molecular weight of 0.2kDa, taking retentate liquid, thus obtaining the sulfated modified mulberry oligosaccharide solution with a molecular weight of 0.2-3 kDa.
  8. 8. The method of claim 1, wherein the plasma treatment in step (5) is performed by using dielectric barrier discharge as a low temperature plasma generation method, using an air environment as a reaction atmosphere, setting the diameter of the medium of the upper and lower round quartz plates to be 4-6cm, setting the discharge interval to be 6-10mm, setting the input voltage to be 100-130V, setting the input current to be 0.5-1.5A, and setting the treatment time to be 1-3min.
  9. 9. The sulfated mulberry oligosaccharide prepared by the preparation method of any one of claims 1 to 8.
  10. 10. Use of sulfated mulberry oligosaccharide prepared by the preparation method according to any one of claims 1-8 in preparing products for regulating lipid metabolism.

Description

Sulfated mulberry oligosaccharide for regulating lipid metabolism and preparation method thereof Technical Field The invention belongs to the field of natural product application, and in particular relates to sulfated mulberry oligosaccharide for reducing blood fat and a preparation method thereof. Background Lipid metabolism disorder is a chronic metabolic problem that occurs due to congenital or acquired causes and causes abnormal lipid metabolism in blood and other tissues and organs, and is clinically mainly manifested by hyperlipidemia. Hyperlipidemia is an important cause of cardiovascular and cerebrovascular diseases, and the number of deaths caused by cardiovascular and cerebrovascular diseases is 1700 ten thousand worldwide each year, which accounts for about 30% of the total number of deaths worldwide, and the data is in an increasing situation year by year. Currently, statins and fibrates are the main treatment modes of hyperlipidemia, however, drug treatment has the defects of obvious side effects, easy relapse of the illness after drug withdrawal and the like. Therefore, the search for efficient and safe functional foods to assist in the treatment of hyperlipidemia, thereby preventing the occurrence of cardiovascular diseases, has become the focus of research in the field of health foods. Because the oligosaccharide contained in the natural plant has the characteristics of multi-target regulation and low toxic and side effects, the oligosaccharide has become a popular direction for researching intervention aiming at metabolic diseases. Mulberry belongs to a plant for both medicine and food, is rich in various active ingredients such as oligosaccharide, polysaccharide, anthocyanin, resveratrol and the like, and has various effects of regulating blood fat, regulating blood sugar, promoting mineral absorption, improving intestinal health, preventing constipation and the like. Modern pharmacological studies have found that mulberry oligosaccharides inhibit pancreatic lipase activity in the intestinal tract, thereby reducing the digestion and absorption processes of fat. Therefore, the method can reduce the generation of triglyceride, accelerate the decomposition speed of fat and help reduce the content of triglyceride in blood. In addition, mulberry oligosaccharide can be combined with cholesterol in intestinal tracts to reduce the amount of the mulberry oligosaccharide absorbed by human bodies, so that the serum cholesterol level is indirectly reduced. It can also promote the synthesis of high density lipoprotein cholesterol and accelerate the decomposition of low density lipoprotein cholesterol by regulating the activity of lipoprotein metabolizing enzyme. The preparation methods adopted by the current plant-derived oligosaccharides are mostly more traditional, and the overall efficiency is lower. The oligosaccharide prepared by adopting conventional steps such as conventional mechanical crushing, hot water reflux extraction, acid degradation and the like has poor functional activity and cannot fully meet the large-scale market demand. Therefore, the defects of the traditional preparation method can be effectively overcome by adopting acidolysis, sulfation modification, plasma treatment and other modes. The functional activity of the modified oligosaccharide can be obviously improved, and particularly, the activity of the modified oligosaccharide can be further enhanced after plasma treatment. Therefore, a new preparation method for preparing the mulberry oligosaccharide with the function of regulating and controlling lipid metabolism is urgently developed at present. Disclosure of Invention Aiming at the problem of low mulberry activity obtained by extraction in the prior art, the invention provides a preparation method of mulberry oligosaccharide, which utilizes specific acidolysis, sulfation modification, ultrafiltration, plasma treatment and other process steps to treat mulberry, and develops sulfated mulberry oligosaccharide which has stable performance, good safety and can effectively regulate and control blood lipid metabolism. To achieve the above object, the present invention is achieved by the following means: The first aspect of the present invention provides a method for preparing sulfated mulberry oligosaccharide, comprising the steps of: (1) Pulverizing Mori fructus, sieving, extracting with water, concentrating the extractive solution, precipitating with ethanol, recovering ethanol, collecting precipitate to obtain Mori fructus polysaccharide, and dissolving in water to obtain Mori fructus polysaccharide solution; (2) Regulating the pH value of the mulberry polysaccharide solution obtained in the step (1) to 3-4 by adopting a hydrochloric acid solution for acidolysis, and then regulating the pH value to 6.8-7.2; (3) Adding sulfur trioxide-pyridine into the mixture to perform a water bath heating reaction, cooling the mixture to room temperature with ice water, and adjusting the pH