CN115153019A - A kind of preparation method of food for preventing and treating osteoarthritis - Google Patents

Abstract

The invention discloses a preparation method of food for preventing and treating osteoarthritis, which belongs to the field of food processing and comprises the following steps: (1) extracting KGM powder from konjac; (2) preparing KGM30KG, GH4.5-7.5Kg, CS2.5-6Kg is put into pure water of 957-963Kg at 25-30℃, stirred and swelled and placed to obtain a paste mixture; (3) Add food grade calcium hydroxide to the paste mixture to refine and obtain refined products; (4) Refined products Natural ripening after shaping; (5) Measured sterilization packaging. The food prepared above can achieve the purpose of "medicine and food, and co-treatment with food and medicine" for bone and joint disease organs.

Description

A kind of preparation method of food for preventing and treating osteoarthritis

technical field

The invention relates to the field of food processing, in particular to a preparation method of food for preventing and treating osteoarthritis.

Background technique

Osteoarthritis (OA) is a clinically common disease that occurs in the knee joint, spine, hip joint, and distal interphalangeal joints and distal interphalangeal joints with heavy load. , Inflammatory diseases caused by infection, degeneration, trauma or other factors, the incidence is higher in middle-aged and elderly people, other groups such as athletes, teachers, white-collar workers, sedentary computer workers, drivers, excessive fitness and outdoor sports The incidence rate in special groups such as personnel is higher than 50%, and there are more than 100 million related patients in China. According to the US Centers for Disease Control, about 1/4 of the US population suffers from osteoarthritis. Because of its high morbidity and disability rate, it has received widespread attention from the medical community. In China, this intractable disease can only be treated by taking medicines and injections after the onset of the disease, and most of the existing therapeutic products exist in the form of drugs.

Konjac is a perennial herb of Araceae and has a long history of planting in the southwestern and central and western regions of my country. The main component of konjac is glucomannan (Konjac Glucomannan, KGM), which is a low-calorie, low-protein, high dietary fiber food. It will form irreversible glue in an alkaline environment and delay gastric emptying time. And because konjac contains chromium, it can delay the absorption of glucose, so that the metabolism of glucose ingested in the human body is in a virtuous cycle, and the blood sugar will not rise suddenly due to the intake of glucose substances. It is also suitable for obese people, labor-intensive people, athletes and other groups.

Chondroitin Sulfate (CS) is an important acidic macromolecular polysaccharide derived from animal laryngeal, nasal cartilage, trachea and other cartilage-rich tissues. It has a variety of important biological activities. The main application area of CS today is the treatment of OA symptoms. CS treatment of OA has become popular in developed countries, and in the United States, CS is the most widely used dietary supplement for the treatment of OA.

Glucosamine, an amino monosaccharide, is an essential substance for the synthesis of glycoproteins and glycolipids and is abundantly expressed in articular cartilage, intervertebral disc and synovial fluid. Glucosamine can be extracted from the chitosan and chitin exoskeletons of crustaceans, and after sulfation or hydrochlorination, it becomes stable orally available glucosamine sulfate (GH) or glucosamine hydrochloride (glucosamine hydrochloride). , GH). The role of glucosamine was first thought to be involved in the synthesis of hyaluronic acid and polyglucosamine to maintain normal cartilage structure. The results of various in vitro and in vivo experiments show that glucosamine not only has the characteristics of anti-oxidation and anti-inflammatory, but also inhibits matrix metalloproteinase and phospholipase A2 that damage articular cartilage, and prevents the production of superoxide free radicals in damaged cartilage cells. , to avoid the damage of glucocorticoids to chondrocytes, and to prevent the damage of glucosamine biosynthesis in vivo by non-steroidal anti-inflammatory drugs.

In recent years, with the continuous development of the pharmaceutical and health care products industry, the products on the market in China mainly appear in the form of drugs, pills and capsules through the combination of CS and GH. In North America, especially the United States, both CS and GH are marketed as food supplements. Although the safety of GH and CS is good, there are no reports of serious or fatal adverse reactions in the existing randomized clinical trials. However, GH is a salt complex containing sodium chloride. After regular use of GH, the intake of salt can reach 30% of the daily requirement, which may increase the risk of hypertension and cardiovascular and cerebrovascular events in the elderly. In addition, there are literatures reported that GH can affect glucose metabolism leading to insulin resistance. In addition, the carrier components starch and oily substances in tablets, pills and capsules are not conducive to human digestion and absorption, but also reduce the efficacy of the drug, so that part of CS taken orally is absorbed in the gastrointestinal tract, and the rest is excreted with feces. Bioavailability is only about 12%. According to the pharmacokinetic study of intravenous infusion of CS, it is confirmed that the half-life of CS in the circulatory system is 3-15min.

In view of the above problems, our company has developed a preparation method of food for the prevention and treatment of osteoarthritis, in order to achieve the purpose of "combining medicine and food, and treating both medicine and food".

SUMMARY OF THE INVENTION

For the problems existing in the prior art, the present invention provides a preparation method of a food for preventing and treating osteoarthritis, which can achieve the purpose of "combining medicine and food, and co-treatment with medicine and food".

In order to achieve the above object, the technical scheme adopted in the present invention is as follows: a preparation method of food for preventing and treating osteoarthritis, comprising the following steps:

(1) Extract KGM powder from konjac;

(2) KGM30KG, GH4.5～7.5Kg, CS2.5-6Kg are put into the pure water of 957～963Kg of 25-30 ℃, stirring and swelling are placed to obtain a paste mixture;

(3) adding food-grade calcium hydroxide to the pasty mixture for refining and obtaining a refined product;

(4) Natural maturation of refined products after finalization;

(5) Measured sterilization packaging.

Preferably, in step (2), the paste mixture uses KGM as a carrier to encapsulate CS and GH.

Preferably, in step (4), use hot purified water at 70°C-80°C to naturally mature for more than 12 hours.

Preferably, the pH value of the naturally aged refined product is 11.5-12.

Preferably, when the refined product is shaped, the refined product needs to be placed in a mold and shaped with water at 65°C-70°C for 10 minutes.

Preferably, the stirring process in step (2) is to stir at a low speed first and then stir at a high speed, and after the stirring is completed, it is left to swell for at least 90 minutes.

Preferably, the duration of low-speed stirring is longer than that of high-speed stirring.

Preferably, the stirring duration of the low-speed stirring is at least 15 minutes, and the stirring duration of the high-speed stirring is at least 5 minutes.

Preferably, the amount of food-grade calcium hydroxide added in step (3) is 10% of the mass of the paste mixture.

Preferably, the refining process in step (3) requires constant stirring.

The benefits of this invention are:

1. The food prepared by the present invention can achieve the purpose of "combining medicine and food, and treating both medicine and food".

2. The food prepared by the present invention is made of konjac KGM as a carrier, wrapped with CS and GH to make solid food, without starch and oil as a carrier, and makes full use of the characteristics of KGM as a soluble dietary fiber, which is beneficial to the digestion and absorption of the human body, Improve the efficacy of the drug.

3. The food prepared by the present invention can prevent and treat arthritis, and at the same time reduce hypertension and cardiovascular and cerebrovascular diseases caused by GH as a salt compound. Give full play to the properties of konjac KGM in lowering blood lipids and lowering blood pressure. Avoid the three high risks brought by GH. Because the anticoagulant effect of CS as an acid mucopolysaccharide has been widely recognized, CS, as an acid mucopolysaccharide, has a chemical structure similar to heparin, and does not depend on antithrombin III, but exerts anticoagulant through the fibrinogen system. The coagulation effect can be synergistic when used in combination with KGM.

4. At present, for OA patients, it can only be symptomatic treatment after the outbreak of OA, while for OA, the later treatment can only have the effect of maintenance and remission. For the prevention of such diseases, the focus should be on daily life, and glucosamine sulfate should be consumed early. The maintenance of bone and joint by chondroitin products can better prevent the occurrence of bone and joint diseases, the food prepared by the invention can be eaten as three meals a day, with food as a medium and KGM as a carrier, the taste is smooth and elastic, and the food is smooth and elastic. It is easy to eat while achieving the purpose of strengthening bones and preventing OA. It plays a pivotal role in preventing OA. This invention is the first case in China.

5. The food prepared by the present invention is alkaline food with pH 11.5-12, which avoids the instability of CS in the presence of acid, and does not have any side effects and adverse reactions. Taking CS alone will produce gastrointestinal discomfort symptoms, which is the only reported CS adverse reaction in China. The reason is that the sulfate radicals it contains enter the human body and cause gastric acid discomfort. The food prepared by the present invention is an alkaline food and adopts glucomannan. The way that glycans encapsulate CS and GH is an alkaline food, which can relieve the gastrointestinal discomfort caused by excessive gastric acid produced by CS, etc. The KGM soluble dietary fiber contained in it can delay the time of gastric emptying and absorb slowly. Increase the efficacy time, prolong the absorption and distribution time of CS and GH in the body, make the CS system distribute in the connective tissue, solve the mediation effect of the immune system, and improve the bioavailability.

6. The food prepared by the present invention is particularly suitable for obese people, people with high labor intensity, athletes, the elderly and other people who are prone to OA, because the KGM components it contains are low in calories, high in dietary fiber, and low in fat, which can prevent and treat OA at the same time. , and because it is rich in calcium. It can play a significant role in relieving joint pain, anti-inflammatory and analgesic, and improving joint stiffness.

Detailed ways

In order to facilitate the understanding of those skilled in the art, the present invention is further described below.

A preparation method of food for preventing and treating osteoarthritis, comprising the following steps:

(1) Extract KGM powder from konjac;

(2) Put KGM30KG, GH4.5～7.5Kg, CS2.5-6Kg into pure water of 957～963Kg at 25-30°C, stir, swell and place to obtain a paste mixture. In this process, the paste mixture takes KGM as a carrier and is wrapped CS and GH, wherein the stirring process is first low-speed stirring and then high-speed stirring, the low-speed stirring time is longer than the high-speed stirring time, and after stirring, the swelling is placed for at least 90 minutes, and the stirring time of the low-speed stirring is at least 15 minutes, and the stirring of the high-speed stirring The duration is at least 5 minutes;

(3) adding food-grade calcium hydroxide to the pasty mixture for refining and obtaining a refined product, the amount of food-grade calcium hydroxide added is 10% of the mass of the pasty mixture, and the refining process needs to be continuously stirred;

(4) The refined products are naturally matured after being shaped. When the refined products are specifically shaped, the refined products need to be placed in the mold, shaped with water at 65°C-70°C for 10 minutes, and then naturally matured with hot purified water at 70°C-80°C. For more than 12 hours, the PH value of naturally matured refined products is 11.5-12;

(5) Measured sterilization packaging.

The food finally prepared by the above method can achieve the purpose of "both medicine and food, and simultaneous treatment with medicine and food". The food is made of konjac KGM as a carrier, wrapped with CS and GH to make a solid food, without starch and oil as a carrier, making full use of the characteristics of KGM as a soluble dietary fiber, which is beneficial to the digestion and absorption of the human body, and improves the curative effect of the drug.

The food prepared by the invention can prevent and treat arthritis, and at the same time reduce hypertension and cardiovascular and cerebrovascular diseases caused by GH as a salt compound. Give full play to the properties of konjac KGM in lowering blood lipids and lowering blood pressure. Avoid the three high risks brought by GH. Because the anticoagulant effect of CS as an acid mucopolysaccharide has been widely recognized, CS, as an acid mucopolysaccharide, has a chemical structure similar to heparin, and does not depend on antithrombin III, but exerts anticoagulant through the fibrinogen system. The coagulation effect can be synergistic when used in combination with KGM.

At present, OA patients can only be treated symptomatically after the outbreak of OA. For OA, the later treatment can only achieve maintenance and remission effects. The prevention of such diseases should focus on daily life, and early consumption of glucosamine and chondroitin sulfate The maintenance of the bone and joint by the product can better prevent the occurrence of bone and joint diseases. The food prepared by the present invention can be eaten as three meals a day, with the food as the medium and KGM as the carrier, the taste is smooth and elastic, and it is easy to eat. At the same time, it achieves the purpose of strengthening bones and preventing OA, and plays a pivotal role in preventing OA. This invention is the first case in China.

The food prepared by the invention is an alkaline food with pH of 11.5-12, which avoids the instability of CS when encountering acid, and does not have any side effects and adverse reactions. Taking CS alone will produce gastrointestinal discomfort symptoms, which is the only reported CS adverse reaction in China. The reason is that the sulfate radicals it contains enter the human body and cause gastric acid discomfort. The food prepared by the present invention is an alkaline food and adopts glucomannan. The way that glycans encapsulate CS and GH is an alkaline food, which can relieve the gastrointestinal discomfort caused by excessive gastric acid produced by CS, etc. The KGM soluble dietary fiber contained in it can delay the time of gastric emptying and absorb slowly. Increase the efficacy time, prolong the absorption and distribution time of CS and GH in the body, make the CS system distribute in the connective tissue, solve the mediation effect of the immune system, and improve the bioavailability.

The food prepared by the invention is particularly suitable for obese people, people with high labor intensity, athletes, the elderly and other people who are prone to OA, because the KGM components contained in the invention are low in calories, high in dietary fiber and low in fat, and can prevent and treat OA at the same time. Because it is rich in calcium. It can play a significant role in relieving joint pain, anti-inflammatory and analgesic, and improving joint stiffness.

It should be understood that the purposes of these embodiments are only used to illustrate the present invention and are not intended to limit the protection scope of the present invention. In addition, it should also be understood that after reading the technical content of the present invention, those skilled in the art can make various changes, modifications and/or modifications to the present invention, and all these equivalent forms also fall within the appended claims of this application. within the limited scope of protection.

Claims (10)

1. The preparation method of the food for preventing and treating osteoarthropathy is characterized by comprising the following steps:

(1) Extracting KGM powder from konjak;

(2) KGM30KG, GH 4.5-7.5 Kg and CS2.5-6Kg are put into 957-963 Kg of purified water at 25-30 ℃ to be stirred, swelled and placed to obtain a pasty mixture;

(3) Adding food-grade calcium hydroxide into the pasty mixture for refining to obtain a refined product;

(4) Naturally ripening the refined product after shaping;

(5) And (6) metering, sterilizing and packaging.

2. The method for preparing a food for preventing and treating osteoarthropathy according to claim 1, wherein the paste mixture of step (2) is coated with CS and GH using KGM as a carrier.

3. The method for preparing a food for preventing and treating osteoarthropathy according to claim 1, wherein the natural aging is carried out for more than 12 hours in the step (4) using hot purified water of 70-80 ℃.

4. The method for preparing a food for the prevention and treatment of osteoarthropathy according to claim 1, wherein the naturally matured refined product has a pH of 11.5 to 12.

5. The method for preparing a food for preventing and treating osteoarthropathy according to claim 1, wherein the refined product is shaped by placing the refined product in a mold and shaping with water at 65-70 ℃ for 10 minutes.

6. The method for preparing a food for preventing and treating osteoarthropathy according to claim 1, wherein the stirring process in the step (2) is low speed stirring and high speed stirring, and the food is swollen and left for at least 90 minutes after the stirring is finished.

7. The method for preparing food for preventing and treating osteoarthropathy according to claim 6, wherein the low-speed stirring time is longer than the high-speed stirring time.

8. The method for preparing food for preventing and treating osteoarthropathy according to claim 7, wherein the stirring time of the low speed stirring is at least 15 minutes, and the stirring time of the high speed stirring is at least 5 minutes.

9. The method for preparing a food for the prevention and treatment of osteoarthropathy according to claim 1, wherein the food grade calcium hydroxide is added in an amount of 10% by mass of the paste mixture in the step (3).

10. The method for preparing a food for preventing and treating osteoarthropathy according to claim 1, wherein the refining process in the step (3) requires continuous stirring.