TWI838036B - Manufacturing method for increasing the total content of nmn and cell antioxidant capability - Google Patents

Abstract

A manufacturing method for increasing the total content of nicotinamide mononucleotide (NMN) and cell antioxidant capability comprises the following steps including the cleaning, air-drying, vegetable/fruit wall breaking and cracking step, the freeze drying step, the dilution step, the dual inoculation and fermentation step, the baking and dry step, to produce a fermented product of vegetable and fruit that contains relatively higher total content of NMN. Intake of such a high content of fermentation-derived NMN can enhance the bio-synthesis of NAD+ that is lacking in the body, thereby providing multiple effects such as promoting metabolism, strongly improving body functions and antioxidant capacity, and delaying body aging.

Description

A production method for increasing NMN content and cellular antioxidant capacity

The present invention relates to a fermentation process; more specifically, it relates to a production method that can both increase NMN content and enhance cellular antioxidant capacity.

The NMN component that the present invention aims to improve is a vitamin derivative that is beneficial to promoting human health. The full name of NMN is "Nicotinamide Mononucleotide" and its Chinese name is "β-nicotinamide mononucleotide". It is a precursor substance used to synthesize NAD+.

NAD+ is a coenzyme that already exists in the human body. Almost all metabolic cycles require the use of this coenzyme. Increasing the NAD+ content in the body can promote human health and slow down the effects of aging.

As we age, the NAD+ content in the body will gradually decrease. When NAD+ is deficient, the body's metabolic rate will slow down. If the body lacks NAD+, it may directly or indirectly cause damage to a variety of physiological functions. The causes of many diseases are closely related to NAD+ deficiency, including type 2 diabetes, obesity, heart failure, Alzheimer's disease and cerebral ischemia. At this time, it is necessary to ingest high levels of NMN through diet to replenish the lost NAD+.

The aforementioned coenzyme NAD+ cannot be directly supplemented through diet. NAD+ directly ingested through diet will lose its activity in the digestive tract and cannot be used by the body. At this time, supplementing NMN to promote the body's synthesis of NAD+ can replenish the lack of NAD+ in time.

In view of this, the creator of this case, based on his many years of experience in research and development in related fields, conducted in-depth research on the aforementioned deficiencies and actively sought solutions based on the aforementioned needs. After a long period of hard research and multiple tests, he finally completed this invention.

The main purpose of the present invention is to increase the NMN content of vegetable and fruit raw materials by adding mixed bacteria for fermentation, and ultimately achieve the effect of significantly increasing the NMN content of the product.

To achieve the above purpose, the present invention provides a method for increasing both NMN content and cellular antioxidant capacity, the advantages of which are:

1. Significantly increase the NMN content: After production through this production method, the NMN content of the product can be significantly increased, and the intake of this product can further promote the synthesis of NAD+ in the body.

2. Promote metabolism and strengthen body functions: Increasing the concentration of NAD+ in the body can improve the body's metabolism and antioxidant capacity, making the body healthier.

3. Significantly increase the polyphenol content: After the production is completed through this production method, the polyphenol content of the product can be significantly increased. Intake and application of the product of the present invention can increase the body's resistance to ultraviolet rays, produce anti-cancer effects, and maintain skin... and other effects.

In order to provide a more detailed understanding of the purpose, function, features and structure of the present invention, preferred embodiments are described below with reference to the accompanying drawings.

Please refer to FIG1 , which is a schematic diagram of the process of a preferred embodiment of the present invention.

As shown in FIG1 , the present invention provides a method for increasing both NMN content and cellular antioxidant capacity, comprising the following steps:

A. Washing, air-drying and cell wall breaking and cracking step 11: After the surface of the vegetable and fruit raw materials are cleaned and air-dried, the vegetable and fruit raw materials are completely placed in the cell wall breaking device to break and crack the vegetable and fruit extract; the surface of the vegetable and fruit raw materials is cleaned by aeration or ultrasound, and the cell wall breaking device can be a juicer or a device with equivalent functions to break and crack the cleaned vegetable and fruit raw materials.

B. Freeze-drying step 12: placing the fruit and vegetable extract into a freeze-drying device for cooling and dehydration to produce fruit and vegetable freeze-dried products;

C. Dilution step 13: Add the dried fruits and vegetables and the dilution solvent in a ratio of 1:1 to 10 into a mixing device to prepare a diluted fruit and vegetable extract solution; the aforementioned dilution solvent is water or other solvents that can be fully mixed with the dried fruits and vegetables.

D. Double bacterial fermentation step 14: Add the fruit and vegetable extract dilution to the mixed bacterial solution at a ratio of 80-95:5-20 to prepare a bacterial solution. The mixed bacterial solution is prepared by mixing brewing yeast (Saccharomyces cerevisiae / BCRC 21443), embryo lactic acid bacteria (Lactobacillus plantarum / BCRC 14044) and Lactobacillus gasseri (Lactobacillus gasseri / BCRC 80332) at a ratio of 1-5:1-5:1-5. Then, the bacterial solution is fermented in an environment of 20-30 degrees C for 2-7 days to obtain a fermented fruit and vegetable extract solution;

E. Drying step 15: Remove moisture from the fruit and vegetable extract fermentation liquid through a drying device to produce a fruit and vegetable fermentation product with a higher NMN content.

Among them, the aforementioned vegetable and fruit raw materials can preferably be cabbage or cauliflower, and their NMN content can be greatly increased through this production method.

The fermented fruit and vegetable product may be in a solid form, and the solid form may be in different forms such as granules, powder, capsules, tablets, etc.

Next, it is known that the human body cannot directly obtain the NAD+ that the human body lacks from the diet. If you want to take in enough NAD+, you can obtain a large amount of NMN from vegetables and fruits that contain NMN. NMN can then help the human body produce enough NAD+, thereby effectively promoting metabolism and enhancing physiological functions.

Therefore, in order to obtain sufficient NMN content, the present invention can greatly increase the NMN content of the vegetable and fruit raw materials through the steps of the present invention. The present invention uses the vegetable and fruit raw materials of the two better embodiments to perform the process of the present invention as a control group before and as an experimental group after the process to compare the results, thereby proving the effectiveness of the steps of the present invention.

Please refer to Figure 2 and Table 1. Figure 2 is a graph showing changes in NMN content in cauliflower according to the first preferred embodiment of the present invention.

Table 1 Cauliflower NMN content (mg/g) Broccoli polyphenol content (𝜇g/g) Control group 0.0112 58.04 Experimental group 0.15 109.45

As shown in FIG. 2 and Table 1, the first preferred embodiment is that the NMN content of cauliflower is plotted by high performance liquid chromatography (HPLC) before and after the process. The NMN content of cauliflower is 0.0112 mg/g in the control group, and the value of the experimental group after the process of the present invention is 0.15 mg/g. The difference in NMN content between the two is more than 10 times, which can prove that the NMN content of the cauliflower fermented product after mixed fermentation is much higher than that of the original cauliflower. Intake of the product produced by the present invention can enhance the body's antioxidant capacity and physiological function and strongly promote body metabolism.

Next, please refer to FIG. 3 and compare it with Table 1. FIG. 3 is a graph showing the variation of broccoli polyphenol content in the first preferred embodiment of the present invention.

As shown in Figure 3 and Table 1, the polyphenol content of the control group was 58.04 𝜇g/g, which is the polyphenol content contained in the vegetable and fruit raw materials themselves. After applying the present invention, the polyphenol content of the experimental group was 109.45 𝜇g/g, and the polyphenol content increased by nearly one-fold. In this way, when the human body ingests the product obtained by applying the present invention, it can not only enhance the body's antioxidant capacity and physiological functions and strongly promote body metabolism, but also use polyphenols to help the human body resist ultraviolet rays, inhibit free radical oxidation, and inhibit the proliferation of cancer cells, producing the effects of disease resistance, cancer prevention, and skin care.

In addition to the first best embodiment being able to apply the present invention to obtain such good experimental results, the inventor has also found through his own professional analysis that the second best embodiment can also bring good effects to the human body. The following are the experimental results of the second best embodiment.

Please refer to Figure 4 and Table 2. Figure 4 is a graph showing changes in NMN content in cabbage according to the second preferred embodiment of the present invention.

Table 2 NMN content in cabbage (mg/g) Cabbage polyphenol content (𝜇g/g) Control group 0.009 126.95 Experimental group 0.16 236.47

As shown in FIG. 4 and Table 2, the second preferred embodiment is that the NMN content of cabbage is plotted by detecting the cabbage product before and after the process by high performance liquid chromatography (HPLC). The NMN content of cabbage is 0.009 mg/g from the control group. After the application of the present invention, the value of the experimental group is 0.16 mg/g. The difference in NMN content between the two is more than 10 times. This can prove that the NMN content contained in the cabbage fermentation after mixed fermentation is much higher than the original cabbage content. Intake of the product produced by the present invention can enhance the body's antioxidant capacity and physiological function and strongly promote body metabolism.

Next, please refer to FIG. 5 and compare it with Table 2. FIG. 5 is a graph showing the change in polyphenol content in cabbage according to the second preferred embodiment of the present invention.

As shown in Figure 5 and Table 2, the polyphenol content of the control group was 126.95 𝜇g/g, which is the polyphenol content contained in the vegetable and fruit raw materials themselves. After applying the present invention, the polyphenol content of the experimental group was 236.47 𝜇g/g, and the polyphenol content increased by nearly one-fold. In this way, when the human body ingests the product obtained by applying the present invention, it can not only enhance the body's antioxidant capacity and physiological function and strongly promote the body's metabolism, but also use polyphenols to help the human body resist ultraviolet rays, inhibit free radical oxidation, and inhibit the proliferation of cancer cells, producing the effects of disease resistance, cancer prevention, and skin care.

Accordingly, the present invention can be seen from the above two preferred embodiments that the vegetable and fruit raw materials initially have only a small NMN content value, but after applying the present invention, the NMN content value can be increased by more than 10 times, and the polyphenol content value in the vegetable and fruit raw materials, regardless of the amount, can be increased by nearly 1 times after applying the present invention, thus proving the effectiveness of the present invention.

In summary, the advantages of the present invention's method for increasing both NMN content and cellular antioxidant capacity are:

1. Significantly increase the NMN content: Through this production method, the NMN content of vegetable and fruit raw materials can be significantly increased. Intake of the fermented product produced by the present invention can further promote the synthesis of NAD+ in the body.

2. Promote metabolism: Increasing the concentration of NAD+ in the body can improve metabolic capacity and make the body healthier.

3. Anti-aging: NAD+ can inhibit DNA damage response, prolong cell lifespan and thus enhance the body's anti-aging ability.

4. Significantly increase the polyphenol content: After the production is completed through this production method, the polyphenol content of the product can be significantly increased. Intake and application of the product of the present invention can increase the body's resistance to ultraviolet rays, produce anti-cancer effects, and maintain skin... and other effects.

Therefore, this invention has excellent progress and practicality among similar products. At the same time, after searching domestic and foreign technical data and literature on this type of structure, it is indeed found that there is no identical or similar structure existing before the application of this case. Therefore, this case should have met the patent requirements of "inventiveness", "suitability for industrial application" and "progressiveness", and the application is filed in accordance with the law.

However, what is described above is only the preferred embodiment of the present invention. Any other equivalent structural changes made by applying the present invention specification and the scope of the patent application should be included in the scope of the patent application of the present invention.

11: Washing, air drying and cell wall breaking steps 12: Freeze drying step 13: Dilution step 14: Bi-bacterial fermentation step 15: Drying step

Figure 1: Schematic diagram of the process of the preferred embodiment of the present invention. Figure 2: A graph showing the change in NMN content of broccoli in the first preferred embodiment of the present invention. Figure 3: A graph showing the change in polyphenol content of broccoli in the first preferred embodiment of the present invention. Figure 4: A graph showing the change in NMN content of cabbage in the second preferred embodiment of the present invention. Figure 5: A graph showing the change in polyphenol content of cabbage in the second preferred embodiment of the present invention.

without.

11: Cleaning, air drying and cell wall breaking and cracking steps

12: Freeze-drying step

13: Dilution step

14: Double bacterial fermentation step

15: Drying step

Claims (10)

A method for producing a fermented product with NMN and its cellular antioxidant capacity comprises the following steps: A. wall breaking and cracking step: using a wall breaking device to break and crack a vegetable and fruit raw material to obtain a vegetable and fruit extract, wherein the vegetable and fruit raw material includes a cabbage or a cauliflower; B. freeze drying step: using a freeze drying device to freeze dry the vegetable and fruit extract to obtain a vegetable and fruit lyophilized product; C. dilution step: using a mixing device to mix the vegetable and fruit lyophilized product with water to obtain a vegetable and fruit extract dilution; D. double bacterial fermentation step: adding the vegetable and fruit extract dilution to a mixed bacterial liquid to obtain a bacterial liquid, and then fermenting the bacterial liquid at a fermentation temperature for a fermentation time to obtain a vegetable and fruit extract fermentation liquid, wherein the mixed bacterial liquid at least includes a brewing yeast (Saccharomyces cerevisiae), a Lactobacillus plantarum, and a Lactobacillus gasseri, the ratio between them is (1~5): (1~5): (1~5); and E. Drying step: using a drying device to remove water from the vegetable and fruit extract fermentation liquid to obtain a fermentation product with NMN and its cellular antioxidant capacity. The production method as described in claim 1 further includes a cleaning and air-drying step, which is arranged before the wall breaking and cracking step, and includes cleaning the surface of the vegetable and fruit raw materials by aeration or ultrasound. The production method as described in claim 1, wherein the wall breaking device includes a juicer. The production method as described in claim 1, wherein the mixing ratio of the dried fruit and vegetable jelly to water is 1:(1~10). The production method as described in claim 1, wherein the mixing ratio of the vegetable and fruit extract dilution and the mixed bacterial solution is (80~95):(5~20). The production method as described in claim 1, wherein the fermentation temperature is between 20-30°C. The production method as described in claim 1, wherein the fermentation time is between 2 and 7 days. The production method as described in claim 1, wherein the fermented product having NMN and its cellular antioxidant capacity can be in a solid form, including granules, powders, capsules or tablets. A use of a fermented product having NMN and its cellular antioxidant capacity, including the fermented product being used in: beverages, food or medicines, wherein the fermented product is prepared by the preparation method of claim 1. A method for producing a fermented product with NMN and its cellular antioxidant capacity comprises the following steps: A. wall breaking and cracking step: using a wall breaking device to break and crack a vegetable and fruit raw material to obtain a vegetable and fruit extract, wherein the vegetable and fruit raw material includes a cabbage or a cauliflower; B. freeze drying step: using a freeze drying device to freeze dry the vegetable and fruit extract to obtain a vegetable and fruit jelly dry; C. dilution step: using a mixing device to mix the vegetable and fruit jelly dry with water to obtain a vegetable and fruit extract dilution; D. double bacterial fermentation step: adding the vegetable and fruit extract dilution to a mixed bacterial liquid to obtain a bacterial liquid, and then fermenting the bacterial liquid at 20-30°C for 2-7 days to obtain a vegetable and fruit extract fermentation liquid, wherein the mixed bacterial liquid at least includes a brewing yeast ( Saccharomyces cerevisiae ), a Lactobacillus plantarum , and a Lactobacillus gasseri , the ratio between them is (1-5):(1-5):(1-5); and E. Drying step: using a drying device to remove water from the vegetable and fruit extract fermentation liquid to obtain a fermentation product with NMN and its cellular antioxidant capacity.