Food for improving muscle quality and function as well as preparation method and application thereof

Through foods with a combination of lactoferrin and creatine, the gastrocnemius structure and promote myogenetic differentiation are solved, and the existing nutritional functional foods have many ingredients, high costs and poor results have been achieved, achieving significant effects in improving muscle mass and function.

CN120477375APending Publication Date: 2025-08-15INNER MONGOLIA YILI IND GROUP CO LTD
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Patent Information

Application Number
CN202410333445.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-03-22
Publication Date
2025-08-15

AI Technical Summary

Technical Problem

There is a lack of nutritious functional foods on the market that are simple in formula composition, low in cost, high in safety and significant efficacy, which are used to improve muscle attenuation syndrome. There are problems such as large side effects and low compliance with existing drug treatments and exercise therapies.

Method used

Provide a food containing lactoferrin and creatine. The mass ratio of lactoferrin to creatine is (3-9): 1. By regulating the gastrocnemius muscle structure, increasing the gastrocnemius muscle mass and gastrocnemius index, it improves muscle mass and function, and promotes myogenetic differentiation, and improves the expression levels of myogenic differentiation factor 1 (MyoD1), myogenetic factor (MyoG) and myogenetic factor 5 (Myf5).

Benefits of technology

Significantly improves muscle mass, strength and function, delays skeletal muscle aging, and is better than lactoferrin or creatine alone, providing a food solution with simple formula composition, good taste, controllable cost and high safety.

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Abstract

The invention provides a food capable of improving muscle quality and functions as well as a preparation method and application of the food. The food contains lactoferrin and creatine, and the mass ratio of the lactoferrin to the creatine is (3-9): 1. In terms of the total dry matter content of the food, the content of the lactoferrin in the food is 0.1-90 g / 100 g, and the content of the creatine in the food is 0.01-30 g / 100 g. The food disclosed by the invention can play an important role in preventing, treating and improving the sarcopenia syndrome by improving muscle quality, muscle strength and functions, promoting myogenic differentiation and the like in multiple aspects and multiple dimensions.
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