CARTILAGE EXTRACT WITH EFFECT OF IMPROVING IMMUNE RESPONSE, PREPARATION METHOD THEREFOR, AND USE THEREOF

A cartilage extract with the effect of improving immune response, a preparation method therefor, and a use thereof. The cartilage extract uses animal cartilage as a raw material, and a cartilage extract containing an effective amount of undenatured type II collagen for improving immune response is o...

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Bibliographische Detailangaben
Hauptverfasser:	LIU, Aiqing, YAN, Zheng, WANG, Haiyan, LIU, Lige
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A cartilage extract with the effect of improving immune response, a preparation method therefor, and a use thereof. The cartilage extract uses animal cartilage as a raw material, and a cartilage extract containing an effective amount of undenatured type II collagen for improving immune response is obtained by means of adding sodium hyaluronate and lentinan at a mass ratio of 4:1 to 1:1, being capable of simultaneously preventing microbial spoilage of the cartilage extract and denaturation of the type II collagen during the storage period, and thereby improving the safety and storability of the product. The obtained cartilage extract has the advantages of high safety and effectiveness and has the effects of improving immune response, increasing the content of serum anti-inflammatory factors such as TGF-β, and reducing the content of inflammatory factors such as TNF-α, and can therefore be added to health food or functional food as a food raw material.