Nutritional food for regulating intestinal homeostasis and preparation process thereof

Abstract

The present application relates to the technical field of health food, and provides a kind of nutrition food for regulating intestinal homeostasis and improving irritable bowel syndrome and its preparation process.The present application includes the following contents:(1) preparing astaxanthin nanoparticle powder by alkaline electrolytic water-ultrasonic coupling technology;(2) mixing the astaxanthin nanoparticle powder with limonin, vitamin D3, oryzanol, water or solid filler accessory in proportion to obtain a mixture;(3) homogenizing and filtering the mixture, or sieving the mixture;(4) sterilizing and filling the mixture, or tabletting and granulating the mixture to prepare a product.The present application can effectively regulate intestinal homeostasis and improve irritable bowel syndrome, and the product can be prepared into capsules, tablets, granules, oral liquids or beverages.The production process is simple, the cost is low, and the present application is suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention relates to the field of health food technology, and in particular to a nutritional food that regulates intestinal homeostasis and its preparation process. Background Technology

[0002] Irritable bowel syndrome (IBS) is a functional bowel disorder characterized by a lack of structural and biochemical abnormalities in the gastrointestinal tract, belonging to the category of functional bowel disorders. Due to factors such as environmental pollution, work stress, irregular sleep patterns, and unhealthy diets, the incidence of IBS is constantly rising. Currently, there are no drugs with significant therapeutic effects on IBS; treatments mainly rely on antibiotics and anti-inflammatory drugs. These drugs cannot fundamentally cure the condition and are prone to relapse or even worsening of the symptoms. Increasing research has found that the pathogenesis of IBS is closely related to intestinal homeostasis, including gut microbiota and intestinal epithelial barrier function. Therefore, it is necessary to use safe and healthy dietary bioactive substances as raw materials, and to utilize the "synergistic" formulation and design concepts of Traditional Chinese Medicine.

[0003] Astaxanthin is a dietary nutrient with antioxidant, anti-inflammatory, and gut microbiota-regulating bioactivities. Therefore, astaxanthin is an ideal dietary component for developing products that regulate gut homeostasis. However, due to its unique chemical structure, astaxanthin suffers from poor water solubility, poor processing adaptability (sensitive to light / heat / pH), and poor digestive stability. Currently, stable astaxanthin formulations are mainly prepared using encapsulation techniques based on biomacromolecules such as proteins and polysaccharides. However, existing technologies all have limitations, including the use of organic and chemical reagents (such as strong acids and bases). Furthermore, stimulating the biological effects of regulating gut homeostasis remains another key technological bottleneck in product development. Summary of the Invention

[0004] To overcome existing deficiencies, the present invention aims to provide a nutritional food with a reasonable composition, safety and no side effects, and the ability to effectively regulate intestinal homeostasis through product formulation design. The invention utilizes alkaline electrolysis water-ultrasound coupling technology to further enhance the effect of astaxanthin on regulating the intestine.

[0005] This invention provides an innovative preparation process for a stable astaxanthin formulation that meets the requirements of vision protection functional food development for green safety, low cost, and suitability for large-scale production.

[0006] This invention uses alkaline water electrolysis-ultrasound coupling technology to prepare astaxanthin nanoparticle powder, which avoids the use of chemical reagents such as organic reagents and strong acid / alkali reagents. Furthermore, alkaline water electrolysis has a strong reducing potential, which can effectively prevent astaxanthin from being oxidized and destroyed during processing. It has advantages such as being green, safe, and having low production costs, making it suitable for industrial production.

[0007] In order to further stimulate the biological effect of astaxanthin on regulating intestinal homeostasis, the application studies the compatibility of dozens of dietary active substances and astaxanthin by means of the formula design theory of TCM "coordination theory", and finds that the compatibility of limonin, vitamin D3, oryzanol and astaxanthin nanoparticle powder has a significant synergistic gain effect on regulating intestinal homeostasis, and greatly improves the efficacy of the product.

[0008] The specific scheme is as follows:

[0009] A preparation process of a nutritional food for regulating intestinal homeostasis, comprising the following steps:

[0010] (1) Alkaline electrolyzed water-ultrasound coupling technology is used to prepare astaxanthin nanoparticle powder: a carrier protein, alkaline electrolyzed water, astaxanthin and fatty acids are mixed and stirred uniformly, and then ultrasonic treatment is performed to make the astaxanthin self-assemble with the carrier protein to obtain an astaxanthin-protein self-assembled complex; the astaxanthin-protein self-assembled complex is then subjected to molecular solidification to obtain an astaxanthin-protein nanoparticle aqueous dispersion; after the aqueous dispersion is placed at room temperature for equilibrium, drying treatment is performed to obtain the astaxanthin nanoparticle powder;

[0011] (2) The astaxanthin nanoparticle powder prepared in step (1) is mixed with limonin, vitamin D3, oryzanol, water or a solid filler excipient in proportion to obtain an aqueous solution mixture or a solid mixture;

[0012] (3) The aqueous solution mixture is subjected to homogenization and filtration, or the solid mixture is sieved for the next step;

[0013] (4) The filtered aqueous solution mixture is sterilized and filled, or the sieved solid mixture is compressed into tablets or granulated to prepare a product.

[0014] Further, the preparation method of the alkaline electrolyzed water in step (1) comprises: adding a saturated carbonate aqueous solution into an electrolyzed water machine, and electrolyzing for 15-30 minutes to obtain alkaline electrolyzed water with a pH of 11-13 and an oxidation-reduction potential of -780~-700mV;

[0015] Preferably, the saturated carbonate aqueous solution is added into the electrolyzed water machine, and electrolyzed for 18-25 minutes to obtain alkaline electrolyzed water with a pH of 11.5-12.5 and an oxidation-reduction potential of -760~-720mV;

[0016] Preferably, the saturated carbonate aqueous solution is added into the electrolyzed water machine, and electrolyzed for 18-25 minutes to obtain alkaline electrolyzed water with a pH of 11.5-12.5 and an oxidation-reduction potential of -760~-720mV;

[0017] Preferably, the saturated carbonate aqueous solution is added into the electrolyzed water machine, and electrolyzed for 18-25 minutes to obtain alkaline electrolyzed water with a pH of 11.5-12.5 and an oxidation-reduction potential of -760~-720mV;

[0018] More preferably, the saturated potassium carbonate aqueous solution is added into the electrolytic water machine, and electrolysis is carried out for 20 minutes to obtain the basic electrolytic water with pH of 1312 and the oxidation-reduction potential of -736 mV.

[0019] Further, the carrier protein in step (1) comprises one or a mixture of several of the following: bovine serum albumin, whey protein, casein, and soybean protein.

[0020] Optionally, the power of the ultrasonic treatment is 400-600 W, and the ultrasonic treatment is carried out for 2-5 minutes.

[0021] Optionally, in the astaxanthin nanoparticle powder, the mass ratio of the astaxanthin to the protein is 1:(15-25).

[0022] Preferably, in the astaxanthin nanoparticle powder, the mass ratio of the astaxanthin to the protein is 1:20.

[0023] Further, the molecular solidification in step (1) comprises high-temperature molecular solidification or chemical molecular solidification, wherein the temperature of the high-temperature molecular solidification is 80-100℃, and the time is 10-25 minutes; the chemical molecular solidification adopts genipin room-temperature solidification, the reaction concentration is 0.005-0.02 mass%, and the time is 20-40 minutes; preferably, the reaction concentration is 0.01 mass%, and the time is 30 minutes.

[0024] Further, after the placement and the balance in step (1), the pH of the reaction system is adjusted to 7-8.

[0025] Optionally, the drying treatment comprises spray drying or freeze drying.

[0026] Further, in step (1), the particle size of the astaxanthin nanoparticle powder is 100-400 nm.

[0027] Optionally, the astaxanthin nanoparticle powder is heated at 80-120℃ for 10-20 minutes, the retention rate of the astaxanthin is >95%, and the astaxanthin nanoparticle powder has heat stability.

[0028] Further, in step (2), based on 100 parts by weight of the total mixture, the astaxanthin nanoparticle powder is 5-15 parts by weight, the limonin is 0.5-2 parts by weight, the vitamin D3 is 0.1-1 parts by weight, the oryzanol is 0.01-0.05 parts by weight, and the rest is water or solid filler adjuvant.

[0029] The application also protects a nutritional food for regulating intestinal homeostasis prepared by the above method.

[0030] Further, compared with animals without using the nutritional food, the nutritional food is used on animals, and the Occludin expression level of the intestinal tract, the relative abundance of Bifidobacterium, and the relative abundance of Lactobacillus are increased by 34.8%, 77.7%, and 87.7 times or more, respectively.

[0031] In addition, the present application also protects the use of the nutritional food for regulating intestinal homeostasis in regulating intestinal homeostasis and preparation.

[0032] Beneficial effects:

[0033] (1) The astaxanthin nanoparticle powder is prepared by using an alkaline electrolytic water-ultrasonic coupling technology. Compared with existing preparation technologies, the alkaline electrolytic water-ultrasonic coupling technology avoids the use of organic reagents, surfactants, and strong acids / alkalis, and has the advantages of greenness and safety. Meanwhile, due to the strong reduction potential characteristics of alkaline electrolytic water, the oxidation and degradation of astaxanthin in the preparation process can be effectively avoided. Coupling of alkaline electrolytic water and ultrasonic waves greatly improves the embedding rate of astaxanthin, and the embedding rate is greater than or equal to 98%.

[0034] (2) The preparation process of the astaxanthin nanoparticle powder adopts a molecular solidification technology, which can effectively change the protein structure of the particle shell, make the particle more compact and stable, and improve the pH stability of the protein particle, and the application range is more extensive.

[0035] (3) The nutritional food is a combination of astaxanthin nanoparticle powder, limonin, vitamin D3, and oryzanol. The present application adopts a "synergetic" formula design technology, and selects the nutritional formula compatible with the astaxanthin nanoparticle powder from dozens of dietary active ingredients through zoological experiments, which has a significant effect of regulating intestinal homeostasis.

[0036] (4) The product has stable quality, simple production process, and low cost, and is suitable for large-scale industrial production. DETAILED DESCRIPTION

[0037] The definitions of some terms used in the present application are given below, and the definitions and meanings of other terms not mentioned are known in the art:

[0038] Molecular solidification refers to the further structural changes of proteins that are not denatured or not completely denatured under heating conditions, further exposure of hydrophobic groups, and further strengthening of hydrophobic interactions between molecules, so that the loose structure of protein molecular clusters becomes more compact. Chemical reagents can also be used to covalently cross-link protein molecules, which can also make the loose structure of protein molecular clusters more compact. The protein polymer subjected to molecular solidification has more stable physicochemical properties and sustained release effect.

[0039] Occludin expression level: Occludin is the main component of the tight junction protein between intestinal epithelial cells, and the higher the expression level, the more perfect the physical barrier function of the intestinal epithelium. When the intestine is inflamed or has other diseases, the expression of Occludin is inhibited, and the physical barrier function of the intestinal epithelium is destroyed, causing toxins or pathogenic bacteria in the intestine to easily enter the body through the intestinal epithelium.

[0040] Relative abundance of Bifidobacterium: refers to the proportion of Bifidobacterium bacteria in the total number of intestinal microorganisms, which is essential for maintaining intestinal health and is a beneficial bacteria in the intestine. Generally, intestinal diseases or intestinal dysfunction can reduce the relative abundance of Bifidobacterium bacteria, and conversely, if the relative abundance of Bifidobacterium can be increased, the intestinal homeostasis is effectively improved.

[0041] Relative abundance of Lactobacillus: refers to the proportion of Lactobacillus bacteria in the total number of intestinal microorganisms, which is essential for maintaining intestinal health and is a beneficial bacteria in the intestine. Generally, intestinal diseases or intestinal dysfunction can reduce the relative abundance of Lactobacillus bacteria, and conversely, if the relative abundance of Lactobacillus can be increased, the intestinal homeostasis is effectively improved.

[0042] Preferred embodiments of the present application will be described in more detail below. Although the preferred embodiments of the present application are described below, it should be understood that the present application can be implemented in various forms and should not be limited by the embodiments set forth herein. The specific techniques or conditions not specified in the examples are carried out according to the techniques or conditions described in the literature in the art or according to the product

[0043] The description is made. The reagents or instruments used are not specified by the manufacturer, but are conventional products that can be obtained commercially. In the following examples, unless otherwise specified, "%" means weight percent, and "parts" means weight parts.

[0044] The test methods used below include:

[0045] Embedding rate: ultracentrifugation method is used for determination. 1.0 mL of the prepared fucoxanthin-protein complex aqueous solution is carefully injected into a centrifuge tube, and is balanced according to the requirements, and is centrifuged at 4°C, 125000 r / min for 30 min. After centrifugation, the centrifuge tube is taken out, and 0.2 mL to 2.0 mL of the upper liquid is taken out by a pipette into a 2.0 mL brown volumetric flask, which is added to an enzyme-labeled plate after being made constant volume with n-hexane. The absorbance of the upper liquid at 450.0 nm (fucoxanthin characteristic absorption spectrum) is determined by the enzyme-labeled plate, and the mass of the fucoxanthin not embedded in the upper liquid is calculated according to the standard curve (absorbance as the ordinate, and fucoxanthin concentration as the abscissa), and then the embedding rate of fucoxanthin is calculated according to the following formula:

[0046] Embedding rate (%) = (total fucoxanthin mass - unembedded fucoxanthin mass) / total fucoxanthin mass x 100%

[0047] Example 1

[0048] Alkaline electrolytic water with pH 12 was prepared by electrolysis for 20 minutes using an electrolytic water machine (potassium carbonate as electrolyte), and the oxidation-reduction potential was -736 mV; bovine serum albumin was dissolved in the alkaline electrolytic water to make the concentration of the protein 10 mass%; astaxanthin was added to the alkaline electrolytic water with dissolved protein after being assisted by a small amount of fatty acid, and the concentration of astaxanthin was 0.5 mass%; after stirring uniformly, ultrasonic treatment was performed for 3 minutes under the condition of ultrasonic power 500 W, and then water bath heating solidification was performed for 25 minutes at 80°C to obtain astaxanthin-protein nanoparticle aqueous dispersion, in which the mass ratio of astaxanthin to protein was 1:20; after the astaxanthin aqueous dispersion was placed at room temperature for equilibrium, the system pH was naturally restored to 7.3, and spray drying was performed to obtain astaxanthin nanoparticle powder. The nanoparticle had a particle size of 100 nm as analyzed by a Malvern nanoparticle size analyzer; the embedding rate of astaxanthin was 98.7% as measured by ultracentrifugation; the prepared astaxanthin nanoparticle powder was reconstituted with deionized water with pH 2-10, and no flocculation occurred after being placed for 24 hours; the water solution (pH 7) of astaxanthin nanoparticle powder was heated at 100°C for 15 minutes, and the retention rate of astaxanthin reached 97.5%.

[0049] The above components were weighed according to the ratio of 5 parts by weight of astaxanthin nanoparticle powder, 0.5 parts by weight of limonin, 0.1 parts by weight of vitamin D3, and 0.01 parts by weight of oryzanol, and an appropriate amount of magnesium stearate and starch was added to the composition, which was mixed, sieved, and filled into hard capsules using a full-automatic capsule filling machine, with each capsule containing 0.5 g, to obtain a capsule product.

[0050] Example 2

[0051] The basic electrolytic water with pH 12 was prepared by electrolysis for 20 minutes using an electrolytic water machine (potassium carbonate as electrolyte), and the oxidation-reduction potential was -736 mV. Whey protein was dissolved in the basic electrolytic water to make the concentration of the protein 10% by mass. After the astaxanthin was dissolved with a small amount of fatty acid, it was added to the basic electrolytic water with the protein, and the concentration of the astaxanthin was 0.5% by mass. After stirring, the mixture was ultrasonicated for 3 minutes under the condition of an ultrasonic power of 500 W, and then was heated in a water bath at 90°C for 20 minutes to solidify, to obtain a water dispersion of astaxanthin-protein nanoparticles, in which the mass ratio of astaxanthin to protein was 1:20. After the water dispersion of astaxanthin was left to stand at room temperature to allow the pH of the system to return to 7.0 naturally, the astaxanthin nanoparticles were obtained by freeze-drying. The particle size of the nanoparticles was 180 nm as analyzed by a Malvern nanoparticle size analyzer. The embedding rate of astaxanthin was 98.1% as measured by ultracentrifugation. The astaxanthin nanoparticle powder prepared was re-dissolved with deionized water with pH 2-10, and no flocculation occurred after 24 hours. The retention rate of astaxanthin was 96.5% when the water solution of the astaxanthin nanoparticle powder (pH 7) was heated at 80°C for 20 minutes.

[0052] The above components were weighed according to the ratio of 10 parts by weight of astaxanthin nanoparticle powder, 1 part by weight of limonin, 0.5 parts by weight of vitamin D3, and 0.03 parts by weight of oryzanol, and then an appropriate amount of one or more of dextrin, starch, microcrystalline cellulose, and lactose was added as an excipient, and the mixture was mixed and wetted with an appropriate amount of 70% (v / v) ethanol to make a soft material. The soft material was granulated by passing through a 30-mesh sieve, dried at 70-80°C, and sieved with a 60-mesh sieve to obtain granules. The granules were compressed to obtain tablets, and each tablet weighed 0.2 g, thus obtaining a tablet product.

[0053] Example 3

[0054] The basic electrolytic water with pH 12 is prepared by electrolysis for 20 minutes using an electrolytic water machine (potassium carbonate as electrolyte), and the oxidation-reduction potential is -736 mV. Casein is dissolved in the basic electrolytic water to make the concentration of the protein 10% by mass. After the astaxanthin is dissolved with a small amount of fatty acid, it is added to the basic electrolytic water with the protein, and the concentration of the astaxanthin is 0.5% by mass. After stirring, the ultrasonic power is 400 W, and the ultrasonic treatment is performed for 5 minutes. Then, the system is heated in a water bath at 100°C for 10 minutes to solidify, and the astaxanthin-protein nanoparticle aqueous dispersion is obtained, in which the mass ratio of astaxanthin to protein is 1:20. After the astaxanthin aqueous dispersion is placed at room temperature to equilibrate, the pH of the system is naturally restored to 7.0, and the astaxanthin nanoparticle powder is obtained by freeze-drying. The nanoparticle has a particle size of 350 nm by Malvern nanoparticle size analyzer analysis. The embedding rate of astaxanthin is 98.6% by ultracentrifugation. The astaxanthin nanoparticle powder prepared is re-dissolved with deionized water with pH 2-10, and no flocculation occurs after 24 hours. The retention rate of astaxanthin in the aqueous solution (pH 7) of the astaxanthin nanoparticle powder is 95.2% after heating at 120°C for 10 minutes.

[0055] The above components are weighed according to the ratio of 15 parts by weight of astaxanthin nanoparticle powder, 2 parts by weight of limonin, 1 part by weight of vitamin D3, and 0.05 parts by weight of oryzanol. Then, an appropriate amount of one or more of soluble starch, dextrin, sucrose, lactose, and mannitol is added, and the mixture is wetted with an appropriate amount of 70% (v / v) ethanol to make soft material. The soft material is granulated by passing through a 20-mesh sieve, dried at 70-80°C, and sieved to 60 mesh to obtain the granules.

[0056] Example 4

[0057] The basic electrolytic water with pH 12 is prepared by electrolysis for 20 minutes using an electrolytic water machine (potassium carbonate as electrolyte), and the oxidation-reduction potential is -736 mV. Soybean protein is dissolved in the basic electrolytic water to make the concentration of the protein 10% by mass. Astaxanthin is added to the basic electrolytic water with dissolved protein after being assisted by a small amount of fatty acid, and the concentration of astaxanthin is 0.5% by mass. After stirring uniformly, ultrasonic treatment is performed for 2 minutes under the condition of ultrasonic power of 600 W. Then, genipin is added to the reaction system to make the concentration of genipin 0.01% by mass, and the system is solidified at room temperature for 30 minutes to obtain astaxanthin-protein nanoparticle water dispersion, in which the mass ratio of astaxanthin to protein is 1:20. After the astaxanthin water dispersion is placed at room temperature to balance, the pH of the system is naturally restored to 8.0, and spray drying is performed to obtain astaxanthin nanoparticle powder. The nanoparticle has a particle size of 400 nm analyzed by a Malvern nanoparticle size analyzer. The embedding rate of astaxanthin is 98.8% measured by ultracentrifugation. The astaxanthin nanoparticle powder is redissolved with deionized water with pH 2-10, and no flocculation occurs after being placed for 24 hours. The retention rate of astaxanthin reaches 96.9% when the aqueous solution of astaxanthin nanoparticle powder (pH 7) is heated at 100°C for 15 minutes.

[0058] According to the ratio of 15 parts by weight of astaxanthin nanoparticle powder, 2 parts by weight of limonin, 1 part by weight of vitamin D3, and 0.05 parts by weight of oryzanol, each component is weighed, then dissolved in water, and then mixed with an appropriate amount of sweetener and stabilizer, homogenized, filtered, filled, and sterilized to obtain a beverage product.

[0059] Example 5

[0060] According to the specific operation method of Reference Example 1, the difference is that the basic electrolytic water with pH 13 is prepared by electrolysis for 30 minutes using an electrolytic water machine (sodium carbonate as electrolyte), and the oxidation-reduction potential is -780 mV.

[0061] Example 6

[0062] According to the specific operation method of Reference Example 1, the difference is that the basic electrolytic water with pH 11 is prepared by electrolysis for 15 minutes using an electrolytic water machine (magnesium carbonate as electrolyte), and the oxidation-reduction potential is -700 mV.

[0063] Example 7

[0064] According to the specific operation method of Reference Example 1, the difference is that the basic electrolytic water with pH 12.5 is prepared by electrolysis for 25 minutes using an electrolytic water machine (sodium carbonate as electrolyte), and the oxidation-reduction potential is -760 mV.

[0065] Example 8

[0066] The method of Reference Example 1 was followed except that the electrolytic water was prepared by electrolysis for 18 minutes using an electrolytic water machine (magnesium carbonate as electrolyte) to obtain an alkaline electrolytic water having a pH of 11.5 (oxidation-reduction potential -720 mV).

[0067] Example 9

[0068] The method of Reference Example 1 was followed except that the gelling was performed at room temperature for 40 minutes using 0.005 mass% of genipin.

[0069] Example 10

[0070] The method of Reference Example 1 was followed except that the gelling was performed at room temperature for 20 minutes using 0.02 mass% of genipin.

[0071] Example 11

[0072] The method of Reference Example 1 was followed except that the mass ratio of astaxanthin to protein in this example was 1:15.

[0073] Example 12

[0074] The method of Reference Example 1 was followed except that the mass ratio of astaxanthin to protein in this example was 1:25.

[0075] Comparative Example 1

[0076] The method of Reference Example 1 was followed except that no limonin, vitamin D3, or oryzanol was added, and only the astaxanthin nanoparticle powder and water or solid filler excipient were mixed in proportion to prepare a nutritional food product for regulating intestinal homeostasis.

[0077] The specific steps are as follows:

[0078] According to 5 parts by weight of astaxanthin nanoparticle powder, an appropriate amount of magnesium stearate and starch were added and mixed, sieved, and then filled into hard capsules using a full-automatic capsule filling machine, with each capsule containing 0.5 g, to obtain a capsule-type functional food.

[0079] Comparative Example 2

[0080] The method of Reference Example 1 was followed except that no astaxanthin nanoparticle powder, vitamin D3, or oryzanol was added, and only limonin and water or solid filler excipient were mixed in proportion to prepare a nutritional food product for regulating intestinal homeostasis.

[0081] The specific steps are as follows:

[0082] According to 0.5 parts by weight of limonin, an appropriate amount of magnesium stearate and starch were added and mixed, sieved, and then filled into hard capsules using a full-automatic capsule filling machine, with each capsule containing 0.5 g, to obtain a capsule-type functional food.

[0083] Comparative Example 3

[0084] The specific operation method of Reference Example 1 is referred to, and the only difference is that the astaxanthin nanoparticle powder, limonin and vitamin D3 are not added in this comparative example, only oryzanol and water or solid filler adjuvant are mixed in proportion to prepare the nutritional food product for regulating intestinal homeostasis;

[0085] The specific steps are as follows:

[0086] According to the oryzanol 0.01 parts by weight, a proper amount of magnesium stearate and starch are added and mixed, sieved and filled into hard capsules by using a full-automatic capsule filling machine, and each capsule contains 0.5 g, thereby obtaining the capsule functional food.

[0087] Comparative Example 4

[0088] The specific operation method of Reference Example 1 is referred to, and the only difference is that the astaxanthin nanoparticle powder, limonin and oryzanol are not added in this comparative example, only vitamin D3 and water or solid filler adjuvant are mixed in proportion to prepare the nutritional food product for regulating intestinal homeostasis;

[0089] The specific steps are as follows:

[0090] According to the vitamin D3 0.1 parts by weight, a proper amount of magnesium stearate and starch are added and mixed, sieved and filled into hard capsules by using a full-automatic capsule filling machine, and each capsule contains 0.5 g, thereby obtaining the capsule functional food.

[0091] Comparative Example 5

[0092] The specific operation method of Reference Example 1 is referred to, and the only difference is that the vitamin D3 and oryzanol are not added in this comparative example, only astaxanthin nanoparticle powder, limonin and water or solid filler adjuvant are mixed in proportion to prepare the nutritional food product for regulating intestinal homeostasis;

[0093] The specific steps are as follows:

[0094] The astaxanthin nanoparticle powder 5 parts by weight, limonin 0.5 parts by weight are weighed in proportion, a proper amount of magnesium stearate and starch are added and mixed, sieved and filled into hard capsules by using a full-automatic capsule filling machine, and each capsule contains 0.5 g, thereby obtaining the capsule functional food.

[0095] Comparative Example 6

[0096] The specific operation method of Reference Example 1 is referred to, and the only difference is that the vitamin D3 is not added in this comparative example, only astaxanthin nanoparticle powder, limonin and oryzanol and water or solid filler adjuvant are mixed in proportion to prepare the nutritional food product for regulating intestinal homeostasis;

[0097] The specific steps are as follows:

[0098] The above components are weighed according to the ratio of 5 parts by weight of astaxanthin nanoparticle powder, 0.5 parts by weight of limonin and 0.01 parts by weight of oryzanol, and a proper amount of magnesium stearate and starch is added to the composition, which is mixed and sieved, and then filled into hard capsules by a full-automatic capsule filling machine, with each capsule containing 0.5 g, to obtain the capsule product.

[0099] Function evaluation test:

[0100] Test samples: unembedded astaxanthin, astaxanthin nanoparticle powder, limonin, vitamin D3, oryzanol and the composition products obtained in Examples 1-3 of the present application.

[0101] Sample processing: the composition product is directly dissolved in deionized water at a mass-volume ratio of 1:10 (W / V) to obtain the test solution.

[0102] Experimental animals: SPF female BALB / c mice, 15-20 g, purchased from Shanghai Slac Animal Feed Co., Ltd. The basic feed of the mice contains 64% of carbohydrates, 21% of protein, 4% of fat, 5% of fiber and 6% of water. The above feeds are purchased from Shanghai Slac Animal Feed Co., Ltd. The temperature in the breeding room is 23±2°C, and the relative humidity is 55±5%.

[0103] Animal grouping and treatment method: after the mice are adaptively fed for 1 week, they are randomly divided into 10 groups according to the body weight, i.e. a control group, a model group, an astaxanthin (unembedded) group, an astaxanthin nanoparticle powder group (Comparative Example 1), a limonin group (Comparative Example 2), a vitamin D3 group (Comparative Example 3), an oryzanol group (Comparative Example 4), an astaxanthin nanoparticle powder + limonin group (Comparative Example 5), an astaxanthin nanoparticle powder + limonin + vitamin D3 group (Comparative Example 6), an astaxanthin nanoparticle powder + limonin + vitamin D3 + oryzanol group (Examples 1-3), with 7 mice in each group. Inflammatory bowel syndrome is used as a model (2,4,6-trinitrobenzenesulfonic acid modeling), and the modeling is performed for 27 days before the experiment. From the 28th day, the samples are given, and each mouse is given 200 μL of the test solution or deionized water by gavage each time, once a day, and after 14 days of continuous gavage, the colon tissues, feces and the like of the mice are taken for analysis. The intestinal homeostasis is analyzed by ELISA immunoreagent kit to analyze the expression level of intestinal tissue tight junction protein (Occludin) and the change of inflammation (TNF-α), and 16s metagenomics is used to analyze the change of intestinal flora; the clinical effect of inflammatory bowel syndrome is observed by using the water content of feces and the number of defecation (fecal particle number, the average value of each group).

[0104] I. The experimental results of Example 1 are as follows, and are shown in Table 1:

[0105] Table 1 synergistic effect analysis of different components on improving inflammatory irritable bowel syndrome in mice (weight ratio of Example 1)

[0106]

[0107] Note: astaxanthin (not embedded): refers to astaxanthin that is not prepared by the alkaline electrolyzed water-ultrasonic coupling technology, i.e., astaxanthin raw material.

[0108] According to the results shown in Table 1, after 14 days of gavage experiment, the protein-embedded astaxanthin nanoparticle powder increased the expression level of intestinal tight junction protein Occludin by 10.2% compared with astaxanthin that was not embedded, indicating that the alkaline electrolyzed water-ultrasonic coupling technology used in the present study significantly improved the improvement effect of astaxanthin on intestinal barrier function. After a large number of experiments were screened and compared, it was confirmed that limonin, oryzanol, and vitamin D3 had obvious promoting effects on the expression of intestinal tight junction protein and the abundance of intestinal probiotics, and could significantly inhibit intestinal inflammation. By compounding limonin, oryzanol, and vitamin D3 with astaxanthin nanoparticle powder, it was found that the product formula composed of astaxanthin nanoparticle powder + limonin + oryzanol + vitamin D3 had obvious synergistic effect on improving intestinal homeostasis and inflammatory irritable bowel syndrome in mice, and compared with the model group, the expression level of intestinal Occludin, the relative abundance of Bifidobacterium, and the relative abundance of Lactobacillus were increased by 34.8%, 77.7%, and 87.7 times, respectively, and the inflammation index TNF-α was reduced by 47.5%. In addition, the fecal water content and fecal particle count were reduced by 34.9% and 53%, respectively. The experimental results showed that the product of Example 1 could effectively regulate intestinal homeostasis, and the selected components showed good synergistic effect.

[0109] Stress Syndrome, the expression level of intestinal Occludin, the relative abundance of Bifidobacterium, and the relative abundance of Lactobacillus were increased by 34.8%, 77.7%, and 87.7 times, respectively, and the inflammation index TNF-α was reduced by 47.5%. In addition, the fecal water content and fecal particle count were reduced by 34.9% and 53%, respectively. The experimental results showed that the product of Example 1 could effectively regulate intestinal homeostasis, and the selected components showed good synergistic effect.

[0110] II. Results of Example 2 are as follows, see Table 2:

[0111] Table 2 synergistic effect analysis of different components on improving inflammatory irritable bowel syndrome in mice (weight ratio of Example 2)

[0112]

[0113]

[0114] According to Table 2, the Occludin expression level, relative abundance of Bifidobacterium, relative abundance of Lactobacillus in the intestinal tract of mice were increased by 39.3%, 90.4%, 95.9 times respectively, and the inflammation index TNF-α was reduced by 56.5% compared with the model group after the mice were continuously gavaged with the product of Example 2 according to the weight ratio of Example 2 for 14 days. In addition, the fecal water content and fecal particle count were reduced by 38% and 55.8% respectively. The experimental results show that the product of Example 2 can effectively regulate intestinal homeostasis, and the preferred components show good synergistic effect.

[0115] III. The results of Example 3 are as follows, see Table 3:

[0116] Table 3 Synergistic effect analysis of different components on improving inflammatory irritable bowel syndrome in mice (weight ratio of Example 3)

[0117]

[0118] According to Table 3, the Occludin expression level, relative abundance of Bifidobacterium, relative abundance of Lactobacillus in the intestinal tract of mice were increased by 39.3%, 90.4%, 95.9 times respectively, and the inflammation index TNF-α was reduced by 56.5% compared with the model group after the mice were continuously gavaged with the product of Example 2 according to the weight ratio of Example 2 for 14 days. In addition, the fecal water content and fecal particle count were reduced by 38% and 55.8% respectively. The experimental results show that the product of Example 2 can effectively regulate intestinal homeostasis, and the preferred components show good synergistic effect.

[0119] The preferred embodiments of the present application are described in detail above, but the present application is not limited to the specific details in the above-described embodiments, and various simple modifications can be made to the technical solutions of the present application within the technical concept of the present application, and these simple modifications all belong to the protection scope of the present application.

[0120] In addition, it should be noted that each specific technical feature described in the above specific embodiments can be combined in any appropriate manner without contradiction. In order to avoid unnecessary repetition, various possible combinations are not described again by the present application.

[0121] In addition, various different embodiments of the present application can also be combined in any manner, as long as it does not deviate from the idea of the present application, and it should be considered as disclosed by the present application.

Claims

1. A preparation process for a nutritional food that regulates intestinal homeostasis, characterized in that: Includes the following steps: (1) Preparation of astaxanthin nanoparticle powder by alkaline electrolysis of water-ultrasound coupling technology: The carrier protein, alkaline electrolyzed water, astaxanthin and fatty acids are mixed and stirred evenly, and then subjected to ultrasonic treatment to cause the astaxanthin and the carrier protein to self-assemble to obtain an astaxanthin-protein self-assembled complex; the astaxanthin-protein self-assembled complex is then molecularly solidified to obtain an astaxanthin-protein nanoparticle aqueous dispersion; the aqueous dispersion is placed at room temperature for equilibrium and then dried to obtain the astaxanthin nanoparticle powder. (2) The astaxanthin nanoparticle powder prepared in step (1) is mixed with limonene, vitamin D3, oryzanol, water or solid filler excipients in proportion to obtain an aqueous solution mixture or a solid mixture. (3) Homogenize and filter the aqueous mixture; or sieve the solid mixture for the next step; (4) Sterilize and fill the filtered aqueous solution mixture, or compress and granulate the sieved solid mixture to prepare the product; The carrier protein mentioned in step (1) includes one or a mixture of several of bovine serum albumin, whey protein, casein, and soy protein; Optionally, the ultrasonic treatment power is 400-600W, and the ultrasonic treatment lasts for 2-5 minutes; Optionally, in the astaxanthin nanoparticle powder, the mass ratio of astaxanthin to protein is 1:(15~25); The molecular curing in step (1) includes high-temperature molecular curing or chemical molecular curing. The temperature of high-temperature molecular curing is 80~100℃ and the time is 10~25 minutes. Chemical molecular curing uses genipin at room temperature, the reaction concentration is 0.005~0.02% by mass, and the time is 20-40 minutes. In step (2), based on a total mixture of 100 parts by weight, it includes: 5-15 parts by weight of the astaxanthin nanoparticle powder, 0.5-2 parts by weight of the limonene, 0.1-1 parts by weight of vitamin D3, 0.01-0.05 parts by weight of oryzanol, and the remainder is water or solid filler excipients.

2. The preparation process of a nutritional food for regulating intestinal homeostasis according to claim 1, characterized in that: The method for preparing alkaline electrolyzed water in step (1) includes: adding a saturated carbonate aqueous solution to an electrolyzer and electrolyzing for 15-30 minutes to obtain alkaline electrolyzed water with a pH of 11-13 and an oxidation-reduction potential of -780~-700mV.

3. The preparation process of a nutritional food for regulating intestinal homeostasis according to claim 2, characterized in that: Add a saturated carbonate aqueous solution to a water electrolyzer and electrolyze for 18-25 minutes to obtain alkaline electrolyzed water with a pH of 11.5-12.

5. The oxidation-reduction potential of the electrolyzed water is -760~-720mV.

4. The preparation process of a nutritional food for regulating intestinal homeostasis according to claim 3, characterized in that: A saturated potassium carbonate aqueous solution was added to a water electrolyzer and electrolyzed for 20 minutes to obtain alkaline electrolyzed water with a pH of 12 and a redox potential of -736mV.

5. The preparation process of a nutritional food for regulating intestinal homeostasis according to claim 1, characterized in that: After equilibration as described in step (1), the pH of the reaction system is brought to 7-8; optionally, the drying process includes spray drying or freeze drying.

6. The preparation process of a nutritional food for regulating intestinal homeostasis according to any one of claims 1-5, characterized in that: Step (1), the particle size of the astaxanthin nanoparticle powder is 100nm~400nm; Optionally, when the astaxanthin nanoparticle powder is heated at 80-120°C for 10-20 minutes, the astaxanthin retention rate is >95%, indicating thermal stability.

7. A nutritional food for regulating intestinal homeostasis prepared by the process described in any one of claims 1-5.

8. The nutritional food for regulating intestinal homeostasis as described in claim 7, characterized in that... Compared with animals that did not use the nutritional food, the nutritional food, when used in animals, increased the expression level of Occludin in the intestine by 34.8%, 77.7%, and 87.7 times or more, respectively.

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