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Nutritional composition for lowering blood lipids and application thereof

A nutritional composition and a blood lipid-lowering technology are applied in the field of nutritional food to achieve the effects of increasing content and reducing enterohepatic circulation

Active Publication Date: 2016-12-07
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research and development of the blood lipid-lowering effect of bioactive peptides at home and abroad are mainly focused on legume protein peptides and glycoprotein peptides, and there are few reports on the preparation of blood lipid-lowering peptides from marine fish protein at home and abroad.

Method used

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  • Nutritional composition for lowering blood lipids and application thereof
  • Nutritional composition for lowering blood lipids and application thereof
  • Nutritional composition for lowering blood lipids and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The nutritious food with the effect of reducing blood fat described in this embodiment includes the following components in parts by weight:

[0046] 350 portions of matured grain flour (ratio of matured oat flour and matured corn flour is 5:2),

[0047] 200 parts of maltodextrin,

[0048] 150 servings of skimmed milk powder,

[0049] 165 portions of fruit and vegetable powder,

[0050] 100 parts of ovoid pomfret hypolipidemic peptide powder,

[0051] 35 parts of sodium carboxymethyl cellulose.

[0052] The preparation method of the nutritious food with the effect of assisting in lowering blood fat includes the following steps:

[0053] S1. Preparation of lipid-lowering peptides of ovate pomfret: Take the meat of ovate pomfret, add 1 times the amount of deionized water, mix and crush, add 4000U / g trypsin to hydrolyze for 3 hours, after 95 degrees Celsius inactivate the enzyme, cool to 5 degrees Celsius Centrifugation (separation factor F r ≥ 800) To remove grease and impurities, t...

Embodiment 2

[0060] The matured grain meal (the ratio of matured oatmeal to matured corn meal is 5:2) is increased to 500 parts, maltodextrin is reduced to 50 parts, skimmed milk powder is reduced to 50 parts, and the lipid-lowering peptide of oval pomfret is increased to 200 parts, others The components are the same as in Example 1.

Embodiment 3

[0062] The amount of matured grain flour (ratio of matured oat flour and matured corn flour is 5:2) is 100 parts, maltodextrin is increased to 500 parts, skimmed milk powder is reduced to 50 parts, the blood lipid-lowering peptide of oval pompano is increased to 200 parts, and other ingredients The number of components is the same as in Example 1.

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Abstract

The present invention belongs to the field of food production and specifically discloses a nutritional composition for lowering blood lipids. The nutritional composition comprises the following components in percentages by mass: 40-60% of cured cereal flour and maltodextrin, 15-35% of trachinotus ovatus peptide powder and defatted milk powder, 10-20% of fruit and vegetable powder, and 2-5% of sodium carboxymethylcellulose. Trachinotus ovatus is subjected to enzymatic hydrolysis, the zymolytic trachinotus ovatus is centrifuged, the centrifuged trachinotus ovatus is ultra-filtered, and the ultra-filtered trachinotus ovatus is dried to obtain the trachinotus ovatus peptide powder. The provided cured cereal flour and fruit and vegetable powder are rich in dietary fibers, the added sodium carboxymethylcellulose can further enhance the colloidal system of dietary fibers in the intestinal tract and is compounded with the trachinotus ovatus peptide powder, so that the nutritional composition can obviously reduce the hepatoenteral circulation of bile acids, increase the discharge of the bile acids with faeces, and achieve the purpose of lowering blood lipids. The nutritional composition can be used as health-care food, special medical use recipe food and common food, and is suitable for the use of high blood lipid and sub-health populations who are busy in work and tense in life paces.

Description

Technical field [0001] The invention belongs to the technical field of nutritional foods, and more specifically, relates to a nutritional composition for reducing blood lipids and an application thereof. Background technique [0002] Hyperlipidemia is a common cardiovascular disease caused by dyslipidemia. Its main symptoms include increased serum total cholesterol (TC), total triglycerides (TG), and low-density lipoprotein cholesterol (LDL-c). , And the decline of high-density lipoprotein cholesterol (HDL-c). In addition to genetic factors, the occurrence of hyperlipidemia is closely related to the individual's daily routine, especially improper eating habits. Excessive blood lipid content will further lead to thick blood and induce various cardiovascular diseases. Hypertension and diabetes are also co-morbidities of hyperlipidemia, causing great harm to human health. Dysregulated blood lipids are regarded as the basis of primary prevention and secondary prevention of cardiova...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L33/18A23L33/00A61K38/02A61P3/06A61K36/899
CPCA23V2002/00A61K36/00A61K36/899A61K38/02A23V2200/3262A23V2250/5114A23V2250/51082A23V2250/55A23V2300/10A61K2300/00
Inventor 潘剑宇孙恢礼陈华蔡冰娜万鹏陈得科朱晓连
Owner SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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