TWM620358U - Three-dimensional core-shell structure containing fermented bacteria - Google Patents
Three-dimensional core-shell structure containing fermented bacteria Download PDFInfo
- Publication number
- TWM620358U TWM620358U TW110200016U TW110200016U TWM620358U TW M620358 U TWM620358 U TW M620358U TW 110200016 U TW110200016 U TW 110200016U TW 110200016 U TW110200016 U TW 110200016U TW M620358 U TWM620358 U TW M620358U
- Authority
- TW
- Taiwan
- Prior art keywords
- shell
- core
- core body
- thickness
- fermented bacteria
- Prior art date
Links
- 241000894006 Bacteria Species 0.000 title claims abstract description 29
- 239000011258 core-shell material Substances 0.000 title claims abstract description 25
- 102000019197 Superoxide Dismutase Human genes 0.000 claims description 11
- 108010012715 Superoxide dismutase Proteins 0.000 claims description 11
- 239000006041 probiotic Substances 0.000 claims description 9
- 235000018291 probiotics Nutrition 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims description 4
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims description 4
- 235000013406 prebiotics Nutrition 0.000 claims description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000005487 catechin Nutrition 0.000 claims description 3
- 229950001002 cianidanol Drugs 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 240000006432 Carica papaya Species 0.000 claims description 2
- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- 229940030275 epigallocatechin gallate Drugs 0.000 claims description 2
- 229950006238 nadide Drugs 0.000 claims 2
- IIJSWRGLIRPQNX-UHFFFAOYSA-N 3-(1-methylpyrrolidin-2-yl)pyridine 7H-purin-6-amine pyridine-3-carboxamide Chemical compound NC(=O)C1=CC=CN=C1.NC1=NC=NC2=C1NC=N2.CN1CCCC1C1=CC=CN=C1 IIJSWRGLIRPQNX-UHFFFAOYSA-N 0.000 claims 1
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 abstract description 8
- 244000248349 Citrus limon Species 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 210000000936 intestine Anatomy 0.000 description 7
- 239000003833 bile salt Substances 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 230000007613 environmental effect Effects 0.000 description 5
- 210000004211 gastric acid Anatomy 0.000 description 5
- 239000003094 microcapsule Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 230000003628 erosive effect Effects 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229920001202 Inulin Polymers 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 229940093761 bile salts Drugs 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 3
- 229940029339 inulin Drugs 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 150000002206 flavan-3-ols Chemical class 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- MNIQECRMTVGZBM-UHFFFAOYSA-N 3-(1-methylpyrrolidin-2-yl)pyridine;7h-purin-6-amine Chemical compound NC1=NC=NC2=C1NC=N2.CN1CCCC1C1=CC=CN=C1 MNIQECRMTVGZBM-UHFFFAOYSA-N 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 101000868422 Homo sapiens Sushi, nidogen and EGF-like domain-containing protein 1 Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- BAWFJGJZGIEFAR-NNYOXOHSSA-O NAD(+) Chemical compound NC(=O)C1=CC=C[N+]([C@H]2[C@@H]([C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 BAWFJGJZGIEFAR-NNYOXOHSSA-O 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 102100032853 Sushi, nidogen and EGF-like domain-containing protein 1 Human genes 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000007323 disproportionation reaction Methods 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930182497 flavan-3-ol Natural products 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- -1 protodextrin Polymers 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
Images
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
本揭露內容是有關於一種含有酵菌的粉體結構，特別是一種含有酵菌的立體核殼結構。The present disclosure relates to a powder structure containing fermented bacteria, especially a three-dimensional core-shell structure containing fermented bacteria.
有酵菌是採用各種水果，例如檸檬深加工技術，結合乳酸菌及酵母菌種以及各種對人體有益的腸道菌種，進行多重發酵萃取而得，可以幫助體內新陳代謝。益生菌(Probiotics)受到現代醫學的證據支持，可改善腸道微生物群的活動，且可促進代謝，減少腸道對脂質的吸收，具有降低體重的功能。目前更也研究指出其與人類健康和疾病有關連，是目前最受歡迎的保健食品之一。Fermented bacteria are obtained by using various fruits, such as lemon deep processing technology, combined with lactic acid bacteria and yeast species and various intestinal bacteria species that are beneficial to the human body, through multiple fermentation extractions, which can help the body's metabolism. Probiotics are supported by the evidence of modern medicine. They can improve the activity of the intestinal microbiota, promote metabolism, reduce the absorption of lipids in the intestine, and have the function of reducing body weight. At present, studies have also pointed out that it is related to human health and disease, and it is currently one of the most popular health foods.
益生元(Prebiotics)，又稱益菌生、益生質、益菌助生質，是天然食物中不易被消化的多糖成分，如膳食纖維和寡糖等，能夠被益生菌利用而產生酸性的有機物質，提供最直接的能量來源，同時使腸道維持酸性環境，促進益生菌生長，抑制壞菌數量，維持免疫屏障不被破壞，對於人體的免疫機能有所助益。超氧化歧化酶(Superoxide Dismutase，SOD)是一種能夠催化超氧化物通過歧化反應轉化為氧氣和過氧化氫的酶，廣泛存在於各類動物、植物、微生物之中，是一種重要的細胞抗氧化物。兒茶素(epigallocatechin gallate，EGCG) 是茶葉中黃烷醇類(黃烷-3-醇)物質的總稱，具有抗氧化效果。菸鹼醯胺腺嘌呤二核苷酸(Nicotinamide adenine dinucleotide，NAD +)是人體內一種重要的輔酶，可以加速醣類代謝，也是跟衰老關係密切的一種物質，其抗老化的功能也受到了越來越多的關注。消化酵素，例如木瓜酵素和鳳梨酵素，可以幫助腸胃消化，將有害物質迅速分解，帶離腸道。 Prebiotics, also known as probiotics, probiotics, and probiotics, are polysaccharides in natural foods that are not easily digested, such as dietary fiber and oligosaccharides, which can be used by probiotics to produce acidic organic substances , Provides the most direct source of energy, while maintaining an acidic environment in the intestines, promoting the growth of probiotics, inhibiting the number of bad bacteria, and maintaining the immune barrier from damage, which is beneficial to the immune function of the human body. Superoxide Dismutase (SOD) is an enzyme that can catalyze the conversion of superoxide into oxygen and hydrogen peroxide through the disproportionation reaction. It is widely present in various animals, plants, and microorganisms. It is an important cellular antioxidant. Things. Catechin (epigallocatechin gallate, EGCG) is the general term for flavanols (flavan-3-ols) in tea, which has an antioxidant effect. Nicotinamide adenine dinucleotide (NAD + ) is an important coenzyme in the human body, which can accelerate carbohydrate metabolism and is also a substance closely related to aging. Its anti-aging function has also been affected. More and more attention. Digestive enzymes, such as papaya enzyme and pineapple enzyme, can help digestion in the intestines and stomach, quickly decompose harmful substances, and take them out of the intestines.
晚近，業界更提出一種SNEP技術，將上述組分加以整合形成單一劑型，使消費者可以攝取單一保健產品，即可得到上述降低脂質吸收、減少脂肪細胞生成、加速有害物質分解、抗氧化、抗衰老、提升人體免疫機能、促進消化等...的保健功效。Recently, the industry has even proposed a SNEP technology that integrates the above components into a single dosage form, so that consumers can ingest a single health care product, which can reduce lipid absorption, reduce fat cell production, accelerate the decomposition of harmful substances, anti-oxidant, and anti-oxidant. The health benefits of aging, enhancing the immune function of the human body, promoting digestion, etc...
然而，這些組分都不耐酸，若未經包埋微膠囊保護，容易被胃酸、膽鹽破壞侵蝕，無法安全到達腸道而被人體吸收。目前已有使用微膠囊技術利用天然或合成的高分子材料，把這些組分包裹起來，藉由壁材的包覆提隔絕胃酸、膽鹽的壞與侵蝕。不過，由於上述保健產品在腸道中各自有其較佳的吸收條件。即便避開了胃酸和膽鹽的破壞侵蝕，若無法根據各自的性質差異在腸胃道中釋出，則效果將大打折扣。However, these components are not acid resistant. If they are not protected by the embedded microcapsules, they are easily destroyed by gastric acid and bile salts, and cannot safely reach the intestines and be absorbed by the body. At present, microencapsulation technology has been used to use natural or synthetic polymer materials to wrap these components, and the wall material is used to isolate the damage and erosion of gastric acid and bile salts. However, the above-mentioned health products have their own better absorption conditions in the intestinal tract. Even if the destruction and erosion of gastric acid and bile salts are avoided, if they cannot be released in the gastrointestinal tract according to their respective properties, the effect will be greatly reduced.
由於習知的微膠囊並未考慮到不同組分具有不同的環境耐受性，無法讓其在腸胃道中不同位置的吸收或作用特性。因此，有需要提供一種先進的含有酵菌的立體核殼結構，以解決習知技術所面臨的問題。Since the conventional microcapsules do not take into account that different components have different environmental tolerances, they cannot allow their absorption or action characteristics at different locations in the gastrointestinal tract. Therefore, there is a need to provide an advanced three-dimensional core-shell structure containing fermented bacteria to solve the problems faced by the conventional technology.
本創作的實施例是揭露一種含有酵菌之立體核殼結構，包括：第一核心體、第一殼體、第二核心體、第二殼體以及第一連接橋。第一核心體包括預定量的多個有酵菌。第一殼體包覆第一核心體，具有第一厚度。第二核心體包括預定量的其他組分。第二殼體包覆第二核心體，具有小於第一厚度的第二厚度。第一連接橋，連接第一殼體和第二殼體。The embodiment of the present invention discloses a three-dimensional core-shell structure containing fermented bacteria, including: a first core body, a first shell, a second core body, a second shell, and a first connecting bridge. The first core body includes a predetermined amount of a plurality of fermented bacteria. The first shell covers the first core body and has a first thickness. The second core body includes a predetermined amount of other components. The second shell covers the second core body and has a second thickness smaller than the first thickness. The first connecting bridge connects the first shell and the second shell.
根據上述實施例，本創作的實施例所提供的含有酵菌之立體核殼結構，具有多種尺寸、型態和厚度的殼體，可根據不同組分的環境耐受性將其包裹在其中，且殼體和殼體之間以長度尺寸不同跨距的連接橋。可以使包含不同組分的核心體，在經過胃酸、膽鹽破壞侵蝕後，在腸道中的不同位置釋放，解決習知微膠囊技術(結構)缺乏組分釋放環境選擇性的問題。According to the above-mentioned embodiment, the three-dimensional core-shell structure containing fermented bacteria provided by the embodiment of this creation has shells of various sizes, shapes and thicknesses, which can be wrapped in them according to the environmental tolerance of different components. And between the shell and the shell is a connecting bridge with different lengths and spans. The core body containing different components can be released at different locations in the intestine after gastric acid and bile salt damage and erosion, which solves the problem of the lack of environmental selectivity of component release in the conventional microcapsule technology (structure).
本創作是提供一種含有酵菌之立體核殼結構，可解決習知微膠囊技術(結構)缺乏組分釋放環境選擇性的問題。為了對本創作之上述實施例及其他目的、特徵和優點能更明顯易懂，下文特舉複數個實施例，並配合所附圖式作詳細說明。This creation is to provide a three-dimensional core-shell structure containing fermented bacteria, which can solve the problem that the conventional microcapsule technology (structure) lacks component release environment selectivity. In order to make the above-mentioned embodiments and other purposes, features, and advantages of this creation more obvious and easy to understand, a plurality of embodiments are specially enumerated below in conjunction with the accompanying drawings for detailed description.
但必須注意的是，這些特定的實施案例與方法，並非用以限定本創作。本發明仍可採用其他特徵、元件及參數來加以實施。較佳實施例的提出，僅係用以例示本創作的技術特徵，並非用以限定本創作的申請專利範圍。該技術領域中具有通常知識者，將可根據以下說明書的描述，在不脫離本創作的精神範圍內，作均等的修飾與變化。But it must be noted that these specific implementation cases and methods are not used to limit this creation. The present invention can still be implemented using other features, elements, and parameters. The proposal of the preferred embodiment is only used to illustrate the technical features of the creation, and is not intended to limit the scope of the patent application of the creation. Those with ordinary knowledge in this technical field will be able to make equal modifications and changes based on the description in the following specification without departing from the spirit of this creation.
請參照第1圖，第1圖係根據本創作的一實施例所繪示的一種含檸檬有酵菌及超氧化歧化酶之立體核殼結構100的剖面示意圖。核殼結構100包括：第一核心體101、第一殼體102、第二核心體103、第二殼體104以及第一連接橋105。Please refer to FIG. 1. FIG. 1 is a schematic cross-sectional view of a three-dimensional core-
第一核心體101是一種通過噴霧乾燥或擠壓造粒技術形成實質為實心球形的顆粒狀結構；包括預定量的檸檬有酵菌。第一殼體102，係由難消化性麥芽糊精、菊糖、異麥芽寡糖和上述一種或多種成分所組成；用以包覆第一核心體101，具有第一厚度H1。第二核心體103也是一種通過噴霧乾燥或擠壓造粒技術形成實質為實心球形的顆粒狀結構；包括預定量之超氧化歧化酶。第二殼體104，也由難消化性麥芽糊精、菊糖、異麥芽寡糖和上述一種或多種成分所組成；用以包覆第二核心體103，具有小於第一厚度H1的第二厚度H2。第一連接橋105連接第一殼體102和第二殼體104。第一連接橋105具有小於第二厚度H2的第一跨距S1。第一連接橋105由難消化性麥芽糊精、菊糖、異麥芽寡糖和上述一種或多種成分所組成。The
在一些實施例中，第一核心體101和第二核心體103除了分別包含檸檬有酵菌及超氧化歧化酶之外，還可以(但不限定)分別包括由玉米澱粉、芽糊精、明膠、澱粉、硬脂酸鎂、甲基纖維素或上述一種或多種成分所組成的賦形劑。In some embodiments, the
請參照第2圖，第2圖係根據本創作的另一實施例所繪示的一種立體核殼結構200的剖面示意圖。含檸檬有酵菌及超氧化歧化酶之立體核殼結構200的結構與第1圖所繪示的含檸檬有酵菌及超氧化歧化酶之立體核殼結構100類似，差別在於立體核殼結構200還包括第三核心體201、第三殼體202以及第二連接橋203。Please refer to FIG. 2, which is a schematic cross-sectional view of a three-dimensional core-
第三核心體201包括預定量的其他組分，例如兒茶素、菸鹼醯胺腺嘌呤二核苷酸、木瓜酵素、鳳梨酵素、複數個益生菌、益生元或上述組分的任意組合。第三殼體包覆第三核心體202，具有大於第一厚度H1的第三厚度H3。第二連接橋203將第三殼體201連接至第一殼體102或第二殼體104。在本實施例中，第二連接橋203將第三殼體201連接至第一殼體102。且第二連接橋203具有大於第三厚度H3的第二跨距S2。The
根據上述實施例，本創作的實施例所提供的含有酵菌之立體核殼結構，具有多種尺寸、型態和厚度的殼體，可根據不同組分的環境耐受性將其包裹在其中，且殼體和殼體之間以長度尺寸不同跨距的連接橋。可以使包含不同組分的核心體，在經過胃酸、膽鹽破壞侵蝕後，在腸道中的不同位置釋放，解決習知微膠囊技術(結構)缺乏組分釋放環境選擇性的問題。According to the above-mentioned embodiment, the three-dimensional core-shell structure containing fermented bacteria provided by the embodiment of this creation has shells of various sizes, shapes and thicknesses, which can be wrapped in them according to the environmental tolerance of different components. And between the shell and the shell is a connecting bridge with different lengths and spans. The core body containing different components can be released at different locations in the intestine after gastric acid and bile salt damage and erosion, which solves the problem of the lack of environmental selectivity of component release in the conventional microcapsule technology (structure).
雖然本創作已以較佳實施例揭露如上，然其並非用以限定本創作，任何該技術領域中具有通常知識者，在不脫離本創作之精神和範圍內，當可作些許之更動與潤飾，因此本創作之保護範圍當視後附之申請專利範圍所界定者為準。Although this creation has been disclosed as above in a preferred embodiment, it is not intended to limit this creation. Anyone with ordinary knowledge in the technical field can make some changes and modifications without departing from the spirit and scope of this creation. Therefore, the scope of protection of this creation shall be subject to those defined by the attached patent scope.
100:核殼結構 101:第一核心體 102:第一殼體 103:第二核心體 104:第二殼體 105:第一連接橋 200:核殼結構 201:第三核心體 202:第三殼體 203:第三連接橋 H1:第一厚度 H2:第二厚度 H3:第三厚度 S1:第一跨距 S2:第二跨距 100: core shell structure 101: The first core body 102: first shell 103: The second core body 104: second shell 105: The first connecting bridge 200: core shell structure 201: The third core body 202: third shell 203: Third Link Bridge H1: The first thickness H2: second thickness H3: third thickness S1: The first span S2: second span
為了對本說明書之上述及其他方面有更佳的瞭解，下文特舉實施例，並配合所附圖式詳細說明如下： 第1圖係根據本創作的一實施例所繪示的一種含檸檬有酵菌及超氧化歧化酶之立體核殼結構的剖面示意圖；以及 第2圖係根據本創作的一實施例所繪示的一種含檸檬有酵菌及超氧化歧化酶之立體核殼結構的剖面示意圖。 In order to have a better understanding of the above and other aspects of this specification, the following specific examples are given in conjunction with the accompanying drawings to describe in detail as follows: Figure 1 is a schematic cross-sectional view of a three-dimensional core-shell structure containing lemon fermented bacteria and superoxide dismutase according to an embodiment of the present creation; and Figure 2 is a schematic cross-sectional view of a three-dimensional core-shell structure containing lemon fermented bacteria and superoxide dismutase according to an embodiment of the present creation.
100:核殼結構 100: core shell structure
101:第一核心體 101: The first core body
102:第一殼體 102: first shell
103:第二核心體 103: The second core body
104:第二殼體 104: second shell
105:第一連接橋 105: The first connecting bridge
H1:第一厚度 H1: The first thickness
H2:第二厚度 H2: second thickness
S1:第一跨距 S1: The first span
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW110200016U TWM620358U (en) | 2021-01-04 | 2021-01-04 | Three-dimensional core-shell structure containing fermented bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW110200016U TWM620358U (en) | 2021-01-04 | 2021-01-04 | Three-dimensional core-shell structure containing fermented bacteria |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM620358U true TWM620358U (en) | 2021-12-01 |
Family
ID=80679617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW110200016U TWM620358U (en) | 2021-01-04 | 2021-01-04 | Three-dimensional core-shell structure containing fermented bacteria |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWM620358U (en) |
-
2021
- 2021-01-04 TW TW110200016U patent/TWM620358U/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Silva et al. | Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival | |
| AU2016408376B2 (en) | Composition of probiotics and digestive enzymes and method of preparing and using the same | |
| RU2572698C2 (en) | Probiotic bacteria having antioxidant activity and use thereof | |
| Das et al. | Microencapsulation of probiotic bacteria and its potential application in food technology | |
| US20150071891A1 (en) | Pre-fermented symbiotic matrix based on a cereal suspension with encapsulated probiotics, manufacture process and corresponding utilization | |
| CN101516392A (en) | Durable absorption of flavonoids | |
| PT2289352T (en) | Agent for use in the case of fructose intolerance | |
| WO2018005964A1 (en) | Modified carbohydrates, compositions comprising the same, and methods of making and using the same | |
| Karkar et al. | Encapsulation of Lacticaseibacillus casei and Lactobacillus acidophilus using Elaeagnus angustifolia L. flour as encapsulating material by emulsion method | |
| JP3370302B2 (en) | Manufacturing method of health food using papaya | |
| TWM620358U (en) | Three-dimensional core-shell structure containing fermented bacteria | |
| Tatyana et al. | Immobilisation of bifidobacteria in biodegradable food-grade microparticles | |
| JP2009519897A5 (en) | ||
| Ansari et al. | Effect of microencapsulation on the development of antioxidant activity and viability of lactobacillus acidophilus la5 in whey drink during fermentation | |
| JP2000302694A (en) | Substance usable as medicine and food | |
| Bannikova et al. | Characterization and encapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates. | |
| DE102006013624B4 (en) | Means for use in fructose intolerance | |
| CN206950368U (en) | Composite particle structure for losing weight, reducing blood fat and improving intestinal health | |
| EP3478725B1 (en) | Modified carbohydrates, compositions comprising the same, and methods of making and using the same | |
| Renukadevi et al. | Gut‐Targeted Nutraceutical Delivery: Engineering Microbiome‐Responsive Nutraceutical Interfaces | |
| Ibrahim | The Nature and Manufacturing of Probiotics/Prebiotics for Gastrointestinal Health and Other Health Benefits | |
| Shoukat et al. | Starch‐Encapsulated Probiotics for Enzymatic Intervention in Diabetes and Obesity: An In Vitro Analysis | |
| Tope-Fatukasi et al. | Probiotics and Prebiotics' Role in Gut Health and Immune System Modulation | |
| Mirzapour-Kouhdasht et al. | Lactobacillus acidophilus NCFM preservation through entrapment in soy protein isolate: Persian gum complex coacervates under gastrointestinal conditions in vitro | |
| Mirzapour-Kouhdashta et al. | Iran Agricultural Research |