787results about "Modified nutritive products" patented technology

The invention provides a composition beneficial to improvement of brain cognition, memory and sleep and prevention and improvement of Alzheimer's disease, and belongs to the technical field of health food. The composition comprises L-alpha-glycerophosphorylcholine (GPC), phosphatidylserine (PS), docosahexaenoic acid (DHA), tea leaf theanine (L-theanine), vitamin B groups, vitamin D3 and the like, and is prepared into a health care product, a dietary supplement, a functional food, a medical food or a nutritional supplement by adopting the existing technology. The traditional Chinese medicine composition has the effects of effectively nourishing nerve cells, improving the brain sensitivity and improving the cognitive function. The composition is particularly directed at age-related cognitive decline and neurodegenerative diseases. Repair and regeneration of nerve cells can be promoted, the transmission efficiency of neural signals is enhanced, and the overall working efficiency of the brain is improved. Daily life challenges caused by cognitive decline can be relieved, and individual life quality can be improved.

The invention discloses a high-temperature-resistant astaxanthin microcapsule and a preparation method and application thereof, and relates to the field of nutritional products, the microcapsule comprises: a, a core material: astaxanthin oil selected from haematococcus pluvialis or krill oil; b, double-layer wall materials: an inner-layer wall material is formed by crosslinking sodium alginate and whey protein through an ionic gel method; the outer-layer wall material is formed by electrostatic adsorption of chitosan and Arabic gum; and c, an antioxidant synergist: a rosemary extract. A double-layer embedding structure is adopted outside astaxanthin oil, sodium alginate on the inner layer is combined with whey protein to form a compact network structure through ionic bonds, chitosan on the outer layer and Arabic gum form a compact composite film on the surface of a primary embedded microsphere through electrostatic attraction, so that the double-layer embedded microcapsule has the advantages that the astaxanthin oil has good stability, and the astaxanthin oil has good stability. The temperature resistance limit of a traditional single-layer microcapsule is broken through, the stability of the astaxanthin in a high-temperature baking environment is remarkably improved, the astaxanthin can stably exist in high-temperature baked food, and the anti-oxidation effect and the like of the astaxanthin are fully exerted.

The invention belongs to the field of medicines, foods and health-care products, and particularly relates to an accelerant with a bone growth effect and application of the accelerant in the fields of medicines, health-care foods and functional foods. According to the application disclosed by the invention, the inhibiting effect of the morurin on osteogenesis promoting and osteoporosis resisting marker post target osteosclerosis protein is found through high-throughput virtual screening for the first time and is verified through experiments; meanwhile, in-vitro and animal experiments prove the osteogenic differentiation promoting effect of the morusin for the first time. According to the present invention, the morusin and the pharmaceutically acceptable salt thereof can be adopted as the bone growth promoter, can be singly or jointly used, can be used for promoting bone growth and resisting osteoporosis, and can be used in the forms of drugs, health-care foods, functional foods, food additives and the like.

The present invention relates to a branched-chain fatty acid composition and its use in helping to regulate brain neuroimmunity, and belongs to the field of nutrient research. The branched-chain fatty acid composition provided by the present invention comprises C15:0 and C17:0, and more specifically comprises iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0. The branched-chain fatty acid composition promotes the trend of LPS-induced microglia differentiation into M2 phenotype microglia, which is higher than the trend of promoting LPS-induced microglia differentiation into M1 phenotype microglia, and it also promotes the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibits the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. Each branched-chain fatty acid in the branched-chain fatty acid composition has a synergistic effect, which can play a role in regulating brain neuroimmunity and maintaining the health of the central nervous system.

There is provided the use of Lactobacillus paracasei or a afterbiogen in the preparation of a pharmaceutical composition or a food composition for the production of tryptophan-binding cholic acid. The Lactobacillus paracasei or the afterbiogen thereof can be used to prevent and / or treat metabolic diseases or to promote the production of GLP-1 and / or insulin, or to maintain blood glucose healthy levels, to maintain blood lipid health and / or to control fat in the body.

The invention discloses tartary buckwheat insoluble dietary fiber additive type biscuits capable of reducing methylglyoxal and a preparation method of the tartary buckwheat insoluble dietary fiber additive type biscuits. According to the method disclosed by the invention, the tartary buckwheat bran is used as a raw material for continuous enzymolysis, so that the tartary buckwheat insoluble dietary fiber bound phenol with relatively high purity is obtained. Various phenolic substances are detected by the obtained tartary buckwheat insoluble dietary fiber combined phenol, so that the tartary buckwheat insoluble dietary fiber combined phenol has remarkable methyl glyoxal removal capacity, and most of methyl glyoxal removal capacity of residues digested by the stomach and the intestine can still be reserved, so that the tartary buckwheat insoluble dietary fiber combined phenol can continuously play a removal role in the gastrointestinal tract. The tartary buckwheat insoluble dietary fiber combined phenol is properly added into the biscuit, so that the content of methylglyoxal in the biscuit can be reduced, the intake of harmful substances in food by a human body is reduced, the occurrence of chronic diseases is slowed down, and the tartary buckwheat biscuit is beneficial to the health of the human body.

The invention relates to a branched chain fatty acid composition and application thereof to regulation of brain nerve immunity, and belongs to the field of nutrient substance research. The present invention provides a branched chain fatty acid composition comprising C15: 0 and C17: 0. After the branched chain fatty acid composition is used for promoting LPS-induced microglial cells, the trend of promoting the microglial cells to be differentiated into M2 phenotype microglial cells is higher than the trend of promoting the microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and secretion of proinflammatory factors such as NO, TNF-a and IL-1beta is inhibited. C15: 0 and C17: 0 in the branched chain fatty acid composition have a better synergistic effect and play a role in regulating brain nerve immunity.

The invention provides an application of saccharomyces cerevisiae BYBC2.21100 in preparation of an anti-hypoxia food product, and the preservation number of the saccharomyces cerevisiae BYBC2.21100 is CGMCC (China General Microbiological Culture Collection Center) No.28727. The invention also provides an application of the saccharomyces cerevisiae According to the method, the leaching rate of active substances of the highland barley powder is increased, fermentation conditions are optimized, and the content of beta-glucan in fermentation liquor after fermentation reaches 2.39 mg / mL and is increased by 64.83% compared with that before fermentation. A rich enzyme system generated by fermentation of the wine yeast BYBC2.21100 can further release hypoxia-tolerant substances in the highland barley powder, so that the hypoxia tolerance is improved, the movement distance and movement speed of the hypoxia zebra fish are remarkably increased by the highland barley fermentation liquor obtained by the method, the LDH activity of the zebra fish is remarkably reduced, the SOD activity and the tissue total antioxidant capacity are remarkably improved, and the hypoxia tolerance of the zebra fish is remarkably improved. Movement behaviors of zebrafish in an anoxic environment are improved, and tissues and cells are protected from being damaged to a certain extent.

The invention provides bifidobacterium animalis subsp. Lactis and application thereof in preparation of hypoglycemic products, and belongs to the technical field of probiotics. The invention provides a strain of Bifidobacterium animalis subsp. Lactis BX-259, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.27838, and the strain of Bifidobacterium animalis subsp. Lactis BX-259 is named as Bifidobacterium animalis subsp. Lactis BX-259. The strain of Bifidobacterium animalis subsp. Lactis BX-259 is named as BX-259. The bifidobacterium animalis subsp. Lactis can be used for preparing the metagen, and the metagen and bread prepared from the metagen can effectively reduce the blood glucose concentration and the blood glucose index.

The invention provides a method for improving the quality of whole wheat bread, and belongs to the field of food processing. Transglutaminase is used for catalyzing cross-linking of casein and mucedin, a protein compound obtained after reaction can form a gluten network in the dough, the gluten network structure of the whole-wheat bread dough is improved, by means of the method, the specific volume of whole-wheat bread is increased, the texture is softer, and the sensory quality is improved. Meanwhile, the content of protein and calcium in the bread is increased, and the nutritional value of the whole-wheat bread is improved.

The invention discloses a preparation method and application of high-fiber low-GI-value biscuits, and the preparation method comprises the following steps: S1: carrying out superheated steam treatment on sea rice bran to obtain stabilized sea rice bran; s2, inoculating probiotics into the stabilized sea rice bran obtained in the step S1, and fermenting to obtain fermented sea rice bran; and S3, uniformly mixing the fermented sea rice bran obtained in the step S2 with auxiliary materials, and baking to obtain the high-fiber low-GI-value biscuits, the fermented sea rice bran accounts for 12-18% of the mass of the high-fiber low-GI-value biscuit on a dry basis, and the GI value of the biscuit is 30-48. According to the preparation method provided by the invention, the sea rice bran is treated through superheated steam processing and probiotic fermentation, and lipase, polyphenol oxidase and peroxidase of the sea rice bran are inactivated, so that the sea rice bran is stable in quality and improved in flavor, the content of total phenols capable of inhibiting amylase activity is increased, and the variety of deeply-processed sea rice products is enriched.

The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1-50% by weight. Also described are processes for the manufacture of the food or flour compositions using fungal fermentation having a total metabolizable carbohydrate level of between 0.1-50% by weight.

Provided here is use of Lacticaseibacillus paracasei or postbiotics thereof for the manufacture of a pharmaceutical or a food composition for generating a cholic acid conjugated to tryptophan. The Lacticaseibacillus paracasei or the postbiotics thereof can be used for preventing and / or treating a metabolic disease, or for promoting GLP-1 and / or insulin production, or for maintaining healthy blood glucose level, maintaining healthy lipid level and / or controlling body fat.

The invention discloses a method for improving the conversion efficiency of insoluble dietary fibers and soluble dietary fibers obtained by the method, and belongs to the technical field of food processing and functional ingredient modification. The method comprises the following steps: performing superfine grinding treatment on wheat bran to obtain wheat bran powder; adding water into wheat bran powder, and then carrying out high-temperature and high-pressure treatment to obtain a wheat bran solution; then carrying out stepped enzymolysis on the wheat bran solution to obtain enzymatic hydrolysate; the enzymatic hydrolysate is centrifuged, lower-layer solid precipitates are insoluble dietary fibers, supernate is subjected to ethanol precipitation, and the soluble dietary fibers are obtained. The wheat bran is modified by combining superfine grinding and high-temperature and high-pressure pretreatment with stepped enzymolysis, so that the yield of the soluble dietary fibers is remarkably increased, and the functional characteristics of the soluble dietary fibers are improved. The obtained soluble dietary fiber has excellent physicochemical properties and physiological functions, and can be widely applied to baked foods, beverages, dietary supplements and other products, so that the soluble dietary fiber has important application prospects and value in the technical field of food processing.

The invention discloses a brassica rapa alkali extract with anti-hypoxia activity as well as a preparation method and application of the brassica rapa alkali extract. The method comprises the following steps: by taking brassica rapa tuberous roots as a raw material, rinsing, slicing, drying, crushing, extracting with a food-grade calcium oxide alkaline solution, carrying out centrifugal separation to obtain supernate, and carrying out spray drying on the supernate to obtain the brassica rapa alkali extract. The method is easy to operate, low in cost and high in extraction rate, starch and crude fiber auxiliary components in the brassica rapa tubers can be removed to a large extent, the most important components with health-care functions of brassica rapa are reserved, and the biological activity of nutritional components of brassica rapa is kept. Results of evaluation and biochemical index determination of a normal-pressure closed experiment and a sodium nitrite poisoning experiment show that the brassica rapa alkali extract can remarkably prolong the survival time of mice, improve the activity of superoxide dismutase in the mice and reduce the content of malondialdehyde, and shows a relatively good hypoxia tolerance effect. The alkali extract can be used for developing hypoxia-resistant functional foods such as tabletted candies and biscuits, and has a wide application prospect.

The present invention relates to a baked product having an energy content of no more than 1670 KJ / 100 g, the product comprising: a total dietary fiber of 1.0 g / 100 g to 20 g / 100 g; a total fat of at least 16 g / 100 g; from 0.05 g / 100 g to 4.00 g / 100 g of one or more caloric sugars; from 5 g / 100 g to 33 g / 100 g of one or more sugar alcohols; no more than 12 g / 100 g of one or more carbohydrates having an energy content of less than 0.5 kcal / g; and from 0.1% to 16% by weight of total moisture, based on the weight of the baked product; wherein the combined total theoretical heat of dissolution of the one or more sugar alcohols and / or the one or more carbohydrates having an energy content of less than 0.5 kcal / g is not less than-6j / g.

The invention particularly relates to application of a ganoderma lucidum exosome or a composition thereof in preparation of an anti-breast cancer product. The invention proves that the ganoderma lucidum exosome can be taken by breast cancer cells and exerts in-vitro activity of inhibiting proliferation and migration of the breast cancer cells and hindering repair of the breast cancer tumor cells, and in an in-vivo disease model, the ganoderma lucidum exosome also exerts the toxicity of the breast cancer tumor cells and effectively inhibits the process of the breast cancer. The research conclusion of the invention provides a development direction of taking the ganoderma lucidum exosome as an anti-breast cancer active component, and the ganoderma lucidum exosome has a good development prospect.

The invention relates to a branched chain fatty acid composition and application thereof in regulating brain immune balance, and belongs to the field of nutrient substance research. The branched chain fatty acid composition provided by the invention comprises C15: 0, C17: 0 and C16: 0, and more specifically comprises iso-C15: 0, anteiso-C15: 0, anteiso-C17: 0 and iso-C16: 0. The branched chain fatty acid composition promotes the tendency of LPS-induced microglial cells to be differentiated into M2 phenotype microglial cells which is higher than the tendency of the branched chain fatty acid composition to promote the LPS-induced microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, the branched chain fatty acid composition also promotes secretion of IL-4, IL-10 and other anti-inflammatory factors, and inhibits secretion of NO, TNF-a, IL-1beta and other proinflammatory factors. The branched-chain fatty acids in the branched-chain fatty acid composition have a synergistic effect, so that the effects of regulating the immune balance of the brain and maintaining the health of the central nervous system can be achieved.

The invention provides ice crystal resistant frozen dough and application thereof in baked food. Comprising the following steps: S1, uniformly mixing weighed flour, salt, white granulated sugar and dry yeast; s2, adding water and the gel loaded with the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent, and uniformly stirring to prepare fresh dough with smooth surface; s3, cutting the fresh dough into small dough, wrapping the small dough with a preservative film, quickly freezing the small dough in a refrigerator at the temperature of-40 DEG C for 80 minutes until the central temperature of the dough reaches-18 DEG C, and freezing the dough to obtain the frozen dough. The gel containing the sodium alginate and the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent is prepared, and the deacylated antifreeze polypeptide-astragalus membranaceus polyphenol coupling agent is added into the frozen dough, so that quality reduction caused by oxidation in the storage process of the frozen dough is reduced, and the rheological property of the frozen dough is remarkably improved; the gel is added into the frozen dough, so that the generation of ice crystals in the frozen dough is effectively inhibited, and the nutritive value of the dough is improved by adding the astragalus membranaceus polyphenols.

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;

The invention provides a whitening composition containing N-acetylneuraminic acid and application thereof.The whitening composition comprises N-acetylneuraminic acid (sialic acid), nicotinamide, protein peptide and acerola cherry extract, and the mass of the protein peptide and the mass of the acerola cherry extract both do not exceed two times of the mass of sialic acid. The sialic acid, the nicotinamide, the protein peptide and the acerola cherry extract are reasonably combined, so that an excellent whitening effect can be achieved, particularly, the melanin relieving effect is obvious, the sialic acid can effectively prevent attenuation of effective components, and the browning and attenuation phenomena of the sialic acid can be stabilized by adding the nicotinamide.

The invention belongs to the technical field of food, and discloses low-GI highland barley bread and a preparation method thereof. The low-GI highland barley bread is characterized by comprising the following raw materials in percentage by weight: 12%-28% of highland barley compound powder, 10%-24% of wheat flour, 0.6%-1% of stachyose compound prebiotic powder, 10%-13% of vital gluten, 6%-9% of a sweetening agent, 0.3%-0.5% of a modifying agent, 0.03%-0.15% of a preservative, 0.3%-0.5% of an emulsifying agent, 1%-2% of glycerol and 6%-8% of eggs. 4%-5% of butter, 1%-2% of yeast, 25%-30% of water and 0.4%-0.5% of salt. The low-GI highland barley bread prepared from the highland barley compound powder provided by the invention not only can meet the nutritional requirements of consumers for staple food bread products, but also better meets the health demands of the consumers for stabilizing and controlling sugar.

The invention discloses a Chinese medicine composition with the function of enhancing immune function and a preparation method thereof; the Chinese medicine composition is composed of one or more of parts A to F; wherein the weight proportions of the medicinal materials in parts A to F are as follows: part A comprises 1 to 50 parts of astragalus, 1 to 50 parts of ginseng, and 1 to 50 parts of codonopsis; part B comprises 1 to 40 parts of angelica, 1 to 40 parts of jujube, and 1 to 40 parts of longan pulp; part C comprises 1 to 30 parts of cistanche, 1 to 30 parts of eucommia leaf, 1 to 30 parts of alpinia oxyphylla, and 1 to 30 parts of ginseng seed. ~30 parts; Part D includes 1~20 parts of lily, 1~20 parts of polygonatum, 1~20 parts of wolfberry, and 1~20 parts of mulberry; Part E includes 1~20 parts of cornus and 1~20 parts of raspberry; Part F includes 1~10 parts of tuckahoe, 1~10 parts of yam, 1~10 parts of hawthorn, and 1~10 parts of tangerine peel; the Chinese medicine composition can be made into solid beverages, compressed candies, pastes, honey pills, functional jellies, biscuits, etc. in food after extraction or crushing and adding appropriate pharmaceutical excipients. The Chinese medicine composition has strong effects of strengthening the body, strengthening the spleen and lungs, and replenishing qi and blood, can effectively enhance immunity and improve physical fitness, and provides patients with a safe and effective pure Chinese medicine rehabilitation food.

The invention belongs to the technical field of food processing, and provides a compound fat substitute as well as a preparation method and application thereof. The preparation method comprises the following steps: firstly, forming a solution from a soybean protein isolate solution and xylose through a damp-heat method, adjusting the pH value, centrifuging to obtain a precipitate, re-dissolving, adjusting the pH value, freeze-drying, grinding to obtain compound powder, and obtaining the fat substitute through hydration; finally, low-gluten flour, berry sugar, whole egg liquid, pure milk, salt and baking powder are evenly mixed and then heated and evenly mixed with the fat substitute and butter, and the low-fat barley fen cake is prepared. The fat substitute system prepared by the invention can well simulate animal fat and maintain the texture characteristics of the low-fat wheat fen cake, so that the cake can maintain the quality of food taste, texture and the like while reducing the fat content.

The invention discloses a low GI functional bread, and relates to the technical field of food processing. The low GI functional bread includes the following weight portions of cereal raw materials, auxiliary materials and fruit raw materials: 40-50 weight portions of barley, 20-25 weight portions of white highland barley, 15-25 weight portions of buckwheat; 10-15 weight portions of butter; 10-15 weight portions of salt; 0.75-1 weight portions of dry yeast; 5-9 weight portions of apples, and 5-11 weight portions of fresh peaches. The present invention also includes a preparation method of low GI functional bread. The present invention selects low GI content cereal raw materials and fruit raw materials to make low GI bread, which helps to relieve constipation, make people feel full, and improve the functionality of low GI bread; when the rotating roller is pressed in the groove, the sliding part is driven down under the action force of the reset spring, so that the sealing plate blocks the discharge port, and intermittent flour laying is realized on the conveyor belt, which effectively prevents the bread from being connected to the conveyor belt, improves work efficiency, and saves the use of flour.

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The invention belongs to the field of food processing and safety, and provides a steam explosion improved grain processing byproduct and application thereof in preparation of low-GI coarse grain biscuits. The triticale bran is pretreated through a steam explosion (SE) technology, the content of soluble dietary fibers is increased by 53.63% under the conditions of 1.0 MPa and 90 s, and the content of free phytochemicals and the oxidation resistance are the highest; the color of the wheat bran is changed into dark brown / dark brown from light brown, the interior of the wheat bran is of a porous honeycomb structure, the water binding capacity and the swelling property are improved, and an infrared spectrum shows that methyl and methylene structures are damaged and tissues are loosened; the fatty acid value is remarkably reduced, the storage period and the shelf life are effectively prolonged, comprehensive improvement of nutritional ingredients, physicochemical properties, biological activity and storage characteristics is achieved, and remarkable technical advantages are achieved.

The present invention discloses a ternary liquid supramolecular self-assembly system of NHDC / cyclodextrin / pyruvic acid and a preparation method thereof, belonging to the technical field of supramolecular. By selecting molecules compatible with neohesperidin dihydrochalcone, the types and addition amounts of the compatible molecules, the present invention provides a ternary liquid supramolecular self-assembly system of neohesperidin dihydrochalcone / cyclodextrin / pyruvic acid and a preparation method thereof. The neohesperidin dihydrochalcone / cyclodextrin / pyruvic acid system obtained by supramolecular self-assembly is in a stable liquid state, can be miscible with water in a specific ratio without precipitation, and effectively improves the water solubility, stability, antioxidant property and antibacterial property of neohesperidin dihydrochalcone.

The present invention relates to a branched fatty acid composition and its use in assisting the maintenance of nervous system health, and belongs to the field of nutrient research. The branched fatty acid composition provided by the present invention comprises C14:0, C15:0, C16:0 and C17:0. After LPS-induced microglia are treated with the branched fatty acid composition, the trend that the microglia can be promoted to differentiate into M2 phenotype microglia is higher than the trend that the microglia are promoted to differentiate into M1 phenotype microglia, while promoting the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibiting the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. C14:0, C15:0, C16:0 and C17:0 in the branched fatty acid composition have a good synergistic effect, which plays a role in regulating brain immunity and maintaining the health of the central nervous system.