3results about How to "Regulate blood sugar" patented technology

An in-vivo insulin comprehensive management platform system can include a receiving module configured to receive one or more insulin injection information including past insulin injection amount and injection timing of a user through user input or through communication connection with one or more injection devices for injecting insulin to the user, and to receive injection means information for future insulin injection of the user; a management module configured to calculate in-vivo insulin of the user based on the insulin injection information, and to generate one or more management information including injection amount and injection timing of insulin for continuous management of the in-vivo insulin based on the in-vivo insulin and the injection means information; and an output module configured to provide the management information to the user.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method of an astragalus mongholicus fermentation product and application of the obtained astragalus mongholicus fermentation product in preparation of products for reducing blood sugar and blood fat and promoting absorption. The preparation method specifically comprises the following steps: (1) uniformly mixing radix astragali powder with water, and sterilizing to obtain a radix astragali aqueous solution; and (2) inoculating strains into the radix astragali aqueous solution, and carrying out ultrasonic-assisted fermentation, so as to obtain the radix astragali fermented product. The obtained astragalus mongholicus fermentation product has strong active hydroxyl free radical scavenging rate, iron ion reducing capacity and ABTS < + > free radical scavenging rate; the activity of inhibiting alpha-glucosidase, DPP-IV (dipeptidyl peptidase-IV) and pancreatic lipase is better; the content release of calycosin, total polyphenols and total flavonoids in the intestinal digestion process can be obviously improved.

This invention discloses a method for preparing hazelnut oil-based oleogel food material, comprising the following steps: (1) Oil extraction: Hazelnuts are soaked overnight, ground with cell wall breaking, stirred under alkaline conditions, filtered, centrifuged, and the cream layer is collected to obtain hazelnut oil. The hazelnut oil is then diluted under acidic conditions to obtain a hazelnut oil suspension; (2) Emulsion template preparation: The gelling agent hydrogel system is stirred in a water bath, and the hazelnut oil suspension and gelling agent are dispersed and sheared. The mixture is adjusted to acidic conditions and refrigerated overnight to prepare a hazelnut oil emulsion gel; (3) Hazelnut oil-based oleogel preparation: The hazelnut oil emulsion gel is freeze-dried, dispersed, sheared, and stirred to obtain a hazelnut oil-based oleogel. This invention breaks through the limitations of existing natural plant oil and oleogel delivery carrier technologies, constructs a hazelnut oil-based oleogel model, and provides a scientific theory and technical method for studying oleogel delivery systems using multifunctional high-internal-phase plant oils.